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Spice up your shish kabobs with our savory new honey pork and nectarine skewers. Drizzles of honey over juicy nectarines and tender pork chops make this succulent seasonal dish a grilling essential.
Honey Pork and Nectarine Skewers
Ingredients:
2 pounds boneless thick-cut pork chops, cut into 1 inch cubes
1 teaspoon sea salt flakes
1 teaspoon freshly ground pepper
Juice of 1 lime, freshly squeezed
1/2 cup Nature Nate’s Raw & Unfiltered Honey
2 barely ripe nectarines or peaches, pitted and cut into wedges
1/4 cup fresh chopped basil
8 wooden skewers
Salt and pepper, to taste
Directions:
Preheat grill to medium-high. In a medium bowl, combine cubed pork, lime juice, salt, pepper, and 1/4 cup honey. Thread 4 pieces of pork onto each skewer, alternating with nectarine wedges. Grill for 5-7 minutes per side until pork is cooked through. Drizzle honey over skewers and garnish with basil. Season with salt and pepper if desired. Serve warm.
Ham and Honey Mustard Sliders
With a creamy spread, leafy greens, zesty meats, and savory cheeses, these sliders have it all! Enjoy this flavorful finger food for lunch, dinner, or as a quick snack.
Ingredients:
6 whole wheat slider buns
4 ounces cream cheese, at room temperature
2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
2 tablespoons Nature Nate’s Raw & Unfiltered Honey
1/2 pound sliced deli ham
6 slices Havarti or Muenster cheese
1 cup leafy greens
1/8 teaspoon cayenne pepper, optional
Directions:
Mix honey, cream cheese, garlic powder, mustard, and cayenne pepper until well combined. Spread this mixture on the inside of the slider buns. Layer ham, cheese, and greens on the bottom half of the buns, then top with the matching bun half and serve.
Slow Cooker Pulled Pork
Mustard and honey create a delicious, sweet-and-sour BBQ sauce with a serious tang. Served on top of our flavorful 5-Ingredient Slow Cooker Honey Pulled Pork, this dinner option is a must-try!
Ingredients:
For the Slow Cooker Honey Pulled Pork:
1 (3-4 pound) pork roast
3 tablespoons Worcestershire sauce
3 tablespoons Liquid Smoke
1/4 cup Nature Nate’s Raw & Unfiltered Honey
2 teaspoons coarse smoked salt
Nonstick baking spray
For the Carolina Mustard ‘n Honey BBQ Sauce:
1 cup Heinz yellow mustard
3/4 cup Nature Nate’s Raw & Unfiltered Honey
1 clove garlic, minced
1-2 chipotle peppers in adobo sauce, finely chopped
2 teaspoons Worcestershire sauce
Ground black pepper, to taste
Directions:
Slow Cooker Honey Pulled Pork
Spray a 3-5 quart slow cooker with nonstick baking spray. Place the pork inside, and drizzle it with Worcestershire sauce, liquid smoke, and honey. Sprinkle both sides of the pork with smoked salt. Cover and cook on low for 7-9 hours or on high for 5-7 hours. Remove the pork, shred it with two forks, and serve on toast topped with Carolina Mustard ‘n Honey BBQ Sauce.
Carolina Mustard ‘n Honey BBQ Sauce
Mix all ingredients together, then heat in the microwave or on the stovetop until warm before serving. Drizzle it over toast with the Slow Cooker Honey Pulled Pork.
Honey Jalapeno Popper Chicken Tenders
These honey jalapeno popper chicken tenders are a fresh and healthy option to kick off the grilling season.
Ingredients:
3 lbs. chicken tenders, pounded flat
6-7 medium-sized jalapeño peppers
2 limes
2 tablespoons olive oil
1/3 cup soy sauce
1/3 cup Nature Nate’s Raw & Unfiltered Honey
4 cloves garlic, minced
8-10 skewers (soak bamboo skewers if using)
Directions:
Preheat the grill (or oven to 425 degrees). Slice the jalapeños into 1-inch rounds and remove the seeds. In a large zip-lock bag, combine all other ingredients and coat the chicken well. Marinate for at least 10 minutes. Wrap each jalapeño slice with a chicken tender and thread onto a skewer, with each skewer holding 3-4 poppers. Grill (or roast) for about 12 minutes, turning once for even cooking until the chicken is no longer pink. Serve hot or at room temperature, making about 24 poppers.
Kibbeh Meatballs with Honey Tahini Sauce
These kibbeh meatballs offer a delightful twist and taste incredible with honey tahini dipping sauce.
For the Meatballs:
1 pound ground lamb
2 cloves garlic, pressed
1 teaspoon salt
1/2 teaspoon freshly ground pepper (or Aleppo pepper)
1/4 cup fresh mint, finely chopped
1/2 cup fine breadcrumbs
1 egg, beaten
For the Sauce:
2 cloves garlic, pressed
1/3 cup tahini
3 tablespoons Nature Nate’s Raw & Unfiltered Honey
1/3 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-3 tablespoons olive oil or water (for thinning)
Directions:
Preheat the oven to 400 degrees. Mix all meatball ingredients in a bowl until well combined. Roll into 12-16 meatballs and place on a baking sheet. Bake for 20-22 minutes. Meanwhile, whisk together sauce ingredients in a medium bowl, adjusting seasoning and thickness as desired. Serve the meatballs hot as an appetizer or with couscous as a main dish.
Recipe credit to Nature Nate’s. For more recipes, visit NatureNates.com.
