PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
ROASTED LEEKS AND CARROTS RECIPE
Try our recipe for roasted leeks and carrots with thyme and honey. This easy recipe shows you how to roast leeks to perfection. It's a great side dish
Provided by Jessica Dady
Categories Dinner, Lunch
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
- Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
- Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.
Nutrition Facts : @context https, Calories 78 Kcal, Sugar 9.9 g, Fat 2.5 g, SaturatedFat 1.4 g, Sodium 0.15 g, Protein 1.1 g, Carbohydrate 10.5 g
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
HONEY-MUSTARD STEAMED GREEN MEDLEY
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
- Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein
HONEYED CARROT SOUP
Kids love this rich, warming soup but it's sophisticated enough for adults, too
Provided by Lesley Waters
Categories Dinner, Snack, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.
- Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.
Nutrition Facts : Calories 116 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
HONEY-GLAZED LEEKS
Make and share this Honey-Glazed Leeks recipe from Food.com.
Provided by JenSmith
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Place in a large skillet. Cook leeks, covered, in a small amount of boiling water for 8 minutes, or until barely tender; drain.
- Combine butter, honey, and lemon juice in skillet; add leeks to mixture, and simmer 6--8 minutes, or unitl leeks are glazed and thoroughly heated.
Nutrition Facts : Calories 188.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 73.2, Carbohydrate 30.7, Fiber 1.7, Sugar 21, Protein 1.5
More about "honey glazed leeks food"
CHARRED LEEKS WITH HONEY AND VINEGAR RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (13)Author Andy BaraghaniServings 4Estimated Reading Time 3 mins
- Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
- Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
- While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
- Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
37 LEEK RECIPES THAT WILL CHANGE YOUR ONION OUTLOOK
From epicurious.com
Estimated Reading Time 6 mins
- Steamed Winter Veggie Bowls. Steaming vegetables isn't the flashiest cooking technique, but it truly lets veggies become their best selves. Here, they get a little help from sherry vinegar, honey, and cayenne.
- Braised Leeks, Peas, and Lettuce. Braising may sound like a winter move, but this delicate spring braise will bring something fresh and nuanced to your table.
- Spring Greens and Leek Gratin. The contents of this cast iron skillet demonstrate the best way to eat your greens: with creamy, cheesy leeks, of course!
- Glazed Leeks With Pine Nut Salsa Verde. This is a great side dish to help you get to know leeks more intimately. They're brought to life with a nutty, herby salsa verde and spiked with a little honey-sweetened sherry vinegar.
- Leek and Potato Galette With Pistachio Crust. Few things go together as well as humble leeks, potatoes, and goat cheese. But the ground pistachios in the crust make this galette truly luxe.
- Leeks in Vinaigrette with Walnuts and Tarragon. If you want to show off that you know your way around a leek, make this riff on a classic leeks in vinaigrette.
- Spring Pea Fish Chowder. What makes this fish chowder sing is its leek backbone. Every bowl is fragrant with sweet alliums, and the broth is infused with their subtle flavor.
- Charred Leeks With Honey and Vinegar. Sometimes you want to burn your dinner on purpose. Alliums (plants in the onion family, such as leeks) are among the group of ingredients that really benefit from a good char on a grill.
- Chicken and Rice With Leeks and Salsa Verde. This one-skillet meal shows what leeks can do for chicken and rice, but it's the deeply savory anchovy-garlic-caper salsa, and the hit of lemon juice before serving that boosts this dish toward lift-off.
- Leek-Top Baking-Sheet Hash. This recipe highlights one of the most under-utilized greens: leek tops. If you're trying to get more bang for your buck and cut down on waste in the kitchen, keep this one in your back pocket.
GLAZED LEEKS WITH SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (7)Author Andy BaraghaniServings 8Estimated Reading Time 3 mins
- Preheat oven to 350º and bring a large pot of salted water to a boil. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Leave oven on.
- Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in boiling water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
- While leeks are cooking, cook chiles, orange peel, honey, ¾ cup vinegar, and a pinch of salt in a small saucepan over medium-high heat, stirring often, until reduced by one-third, about 5 minutes.
- Cut leeks in half lengthwise and transfer to a baking dish; season lightly with salt. Pour warm vinegar mixture over leeks. Bake, uncovered, until sauce is reduced to a glaze and leeks have slightly darkened, 25–30 minutes.
SILKY LEEKS WITH NOT ONE BUT TWO SAUCES ARE MY
From bonappetit.com
HONEY GINGERED CARROTS & LEEKS RECIPE | LAND O’LAKES
From landolakes.com
BRAISED CHICKEN WITH HONEY-LEMON LEEKS RECIPE | MYRECIPES
From myrecipes.com
WHIPPED FETA WITH GLAZED LEEKS | HOW TO MAKE WHIPPED FETA
From delish.com
SIMPLE BAKED HONEY GARLIC CHICKEN CASSEROLE | BAKED CHICKEN
From allyskitchen.com
HONEY ROASTED CARROTS RECIPE - BBC FOOD
From bbc.co.uk
HONEYED LEEKS - HIGH GROUND ORGANICS
From highgroundorganics.com
50 BEST LEFTOVER HAM RECIPES – CREATIVE WAYS TO USE LEFTOVER HAM
From thepioneerwoman.com
EXCEPTIONAL GAMMON WITH CIDER RECIPE - BBC FOOD
From bbc.co.uk
HONEY-GLAZED LEEKS RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
HONEY GLAZED PARSNIPS AND CREAMY LEEKS PLUS ROAST TURKEY AND …
From frutas-hortalizas.com
30 IRRESISTIBLY SWEET HONEY RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST HONEY GLAZED STEAK RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love