Tag: Glazed

Honey Glazed Orange Ginger Shrimp

Note: I was sent samples of Goldswarm Honey in order to make this Honey Glazed Orange Ginger Shrimp. Opinions are mine alone.

Just wait until you try this Honey Glazed Orange Ginger Shrimp! The shrimp is marinated in a garlic-ginger-Chinese five spice, then tossed in an orange honey glaze and is served over rice for a wonderfully flavorful weeknight meal!

I was sent this recipe along with some absolutely delicious honey from Goldswarm Honey, a luxury honey sourced from the wildflowers of West Africa.

With its bold floral notes and deep caramel undertone, Goldswarm elevates any dish or drink into a gourmet experience. Unlike mass-produced honey, Goldswarm is ethically harvested from Nigerian beehives and completely free of preservatives, additives, and heat processing – preserving its rich antioxidants and nutrients.

This recipe for Honey Glazed Orange Ginger Shrimp seemed like the perfect way to test out (and highlight) Goldswarm Honey!

Ingredients (serves 4):

  • 1 lb. large peeled and deveined shrimp (20-25 count)
  • 5 garlic cloves, minced
  • 1 tablespoon finely diced ginger or ginger paste
  • 2 tablespoons low-sodium soy sauce
  • ½ teaspoon Chinese five-spice powder, plus more for garnish
  • 1 cup orange juice
  • 2 teaspoons cornstarch
  • 2 tablespoons honey, such as Goldswarm Honey
  • 1 tablespoon canola oil
  • salt and pepper, to taste
  • ¼ cup chopped scallions
  • 2 cups cooked rice

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Glazed Salmon and Rice Bowl

I don’t think I’ll ever have enough 30 minute weekday recipes, especially healthy ones! Here’s another one from Cooking Light, that includes salmon, brown rice, snow peas, and quick pickled radishes for a bunch of flavor, crunch, color, and a little tanginess.

 

This is actually two recipes together: the salmon rice bowl and orange-sesame snow peas.

 

Ingredients:

Salmon and Rice Bowl

  • 3 tablespoons lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 3 tablespoons rice vinegar, divided
  • 2 tablespoons honey
  • 4 (6-ounce) skin-on salmon fillets
  • 1 cup very thinly sliced radishes
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1 (8.5-ounce) pouch precooked brown basmati rice
  • 1/2 cup (1-inch) pieces green onions
  • 1 tablespoon toasted sesame seeds

Orange-Sesame Snow Peas

  • 2 teaspoons dark sesame oil
  • 12 ounces trimmed snow peas
  • 1 teaspoon lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/2 teaspoon grated orange rind

 

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Cardamom Glazed Carrots

Carrots are a staple on most Thanksgiving tables. My dad loves super mushy carrots, which just don’t do it for me.  I want a bit of a crunch! So this recipe for Cardamom Glazed Carrots from Cooking Light is perfect for me; sorry, Dad!

The cardamom adds a lightly floral taste which works so nicely with the fresh ginger. This recipe takes just 15 minutes to make so it’s a great weeknight option as well. The recipe serves 6, so multiply as needed.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make vegan)
  • 1 tablespoon olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup water
  • 2 tablespoons light brown sugar
  • 1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh cilantro leaves (optional)

 

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Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.

Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!

Ingredients:

  • 1 1/3 cups water
  • 3/4 cup uncooked bulgur
  • 2 tablespoons canola oil, divided
  • 2 1/2 tablespoons white wine vinegar, divided
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated peeled fresh ginger
  • 2 cups chopped peaches
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 ounce goat cheese, crumbled (about 1/4 cup)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup unsalted chicken stock
  • 1/4 cup peach preserves
  • 2 teaspoons whole-grain mustard

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Peach-Glazed Salmon with Raspberries

February is Heart Health Month, which brings awareness to heart disease, the leading cause of death for men and women, and how to prevent it. A simple way to keep your heart healthy is to maintain a healthy diet, filled with fruits and vegetables (It is recommended that you eat at least 5 servings of fruits and vegetables daily), as well as choosing foods low in saturated fat, trans fat, and cholesterol and high in fiber.

This recipe for Peach-Glazed Salmon with Raspberries is packed with heart-healthy benefits:

  • Salmon’s omega-3 fatty acids help to reduce blood pressure and blood clots. Having two servings of salmon a week can reduce your risk of having a fatal heart attach by up to one-third! (You can read more about it here).
  • Raspberries have 4 grams of fiber per half cup, with 25% of your daily recommended amount of vitamin C and manganese. (More info here.)

 

Driscoll’s sent me a few coupons so that I could add some yummy raspberries to recipes throughout February.  Their raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food.

Not only is this recipe a great way to keep your heart healthy, it can also be made in under 20 minutes!

 

Ingredients:

  • 1/2 cup peach spread (such as Polaner All Fruit)
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 cup fresh raspberries
  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets
  • Salt and pepper, to taste
  • Cooking spray

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