Sweet and Savory Nectarine and Pork Skewers
Enhance your kabob game with these delightful honey pork and nectarine skewers. The combination of honey drizzled over succulent nectarines and tender pork chops creates a must-try dish for the grilling season.
Ingredients:
2 pounds thick-cut boneless pork chops, diced into 1-inch cubes
1 teaspoon sea salt flakes
1 teaspoon freshly ground black pepper
Juice from 1 lime, freshly squeezed
1/2 cup Nature Nate’s Raw & Unfiltered Honey
2 slightly under ripe nectarines or peaches, pitted and sliced into wedges
1/4 cup fresh basil, chopped
8 wooden skewers
Additional salt and black pepper, to taste
Instructions:
Heat your grill to medium-high. In a mixing bowl, combine cubed pork, lime juice, salt, pepper, and 1/4 cup honey. Thread 4 pieces of pork onto each skewer, interspersing them with nectarines. Grill for 5-7 minutes on each side until the pork is thoroughly cooked. Drizzle with the remaining honey and finish with fresh basil. Adjust salt and pepper to your liking before serving warm.
Honey Mustard Ham Sliders
Featuring a rich spread, crisp greens, flavorful meats, and delectable cheeses, these sliders are versatile enough for lunch, dinner, or a quick snack.
Ingredients:
6 whole wheat slider buns
4 ounces cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
2 tablespoons Nature Nate’s Raw & Unfiltered Honey
1/2 pound deli sliced ham
6 slices of Havarti or Muenster cheese
1 cup assorted leafy greens
1/8 teaspoon cayenne pepper, optional
Instructions:
In a medium bowl, mix together honey, cream cheese, garlic powder, mustard, and cayenne pepper until smooth. Spread this mixture on the insides of the slider buns. Layer ham, cheese, and greens on the bottom half of the buns, then place the top half on before serving.
Pulled Pork in Slow Cooker
This dish features a tangy BBQ sauce made from mustard and honey, served atop our exquisite 5-Ingredient Slow Cooker Honey Pulled Pork. A dinnertime favorite that you won’t want to miss!
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 cooking spray
For the Carolina Mustard and Honey BBQ Sauce:
1 cup yellow mustard (e.g., Heinz)
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
Instructions:
For the Slow Cooker Honey Pulled Pork:
Spray the inside of a 3-5 quart slow cooker with nonstick spray.
Place the pork roast in the cooker.
Drizzle with Worcestershire sauce, liquid smoke, and honey.
Season both sides of the pork with smoked salt.
Cook on low for 7-9 hours, or on high for 5-7 hours.
After cooking, shred the pork using two forks.
Serve on toasted bread and top with the Carolina Mustard and Honey BBQ Sauce.
For the Carolina Mustard and Honey BBQ Sauce:
Mix all sauce ingredients in a bowl and heat in the microwave or on the stovetop until warm. Drizzle over the pulled pork on toast.
Honey Jalapeño Popper Chicken Skewers
Kick off the grilling season with these healthy and flavorful Honey Jalapeño Popper Chicken Skewers.
Ingredients:
- 3 lbs chicken tenders, flattened
- 6-7 medium 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)
Instructions:
Preheat the grill or oven to 425 degrees. Slice jalapeños into 1-inch rounds and discard seeds. Combine chicken and remaining ingredients in a large zip-lock bag, seal, and mix well. Let it marinate for at least 10 minutes. Wrap a chicken tender around each jalapeño slice and skewer. Each skewer can hold 3-4 poppers. Grill or bake on a sheet for about 12 minutes, turning to ensure even cooking. The chicken should no longer be pink. Serve immediately or at room temperature, yielding about 24 poppers.
Kibbeh Meatballs with Honey Tahini Dipping Sauce
These kibbeh meatballs offer a unique twist and are perfectly paired with a sweet honey tahini sauce for dipping.
For the Meatballs:
- 1 pound ground lamb
- 2 cloves garlic, pressed
- 1 teaspoon salt
- 1/2 teaspoon black or Aleppo pepper
- 1/4 cup finely chopped fresh mint
- 1/2 cup fine bread crumbs
- 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)
Instructions:
Heat the oven to 400 degrees. Mix all meatball ingredients in a bowl until well blended. Form into 12-16 meatballs and position them on a baking sheet. Bake for 20-22 minutes. Meanwhile, combine the sauce ingredients in a medium bowl, mixing thoroughly. Adjust seasonings and thickness as needed. Serve meatballs hot as an appetizer or with couscous for a main course.
Recipe courtesy of Nature Nate’s. For additional recipes, visit NatureNates.com
