Ham on biscuits. This is one of my main go to lunches. Hubby is hungry, I don’t really feel like cooking, so voila! Lunch!
But my ham and biscuits took a turn toward amazing when I came across a post by South Your Mouth.
She calls it a Honey Butter Dipping Sauce, but whatever the name, you can just call it scrumptious! Plus, it’s easy to make with just 3 ingredients:
3 tablespoons Honey
3 tablespoons softened butter
3 tablespoons yellow mustard
I usually add the butter to a bowl and microwave for about 20 seconds then add the honey and mustard.
I then whisk it all together and do a quick pop in the microwave again if it’s not quite smooth. I like to put it in the fridge until the biscuits are ready. The sauce thickens and there is just something I like about a warm sandwich dipped in cold sauce.
For my ham and biscuits, I “pop” open a can of Grands Biscuits and peel apart from the center to make 2 halves. Then add your fillings! Pictured is our usual ham and cheddar, but you can do so many variations. Pepper jack, turkey, pork, you name it! Bbq pork is out of this world with this dipping sauce!!
Bake at 350° for about 12-15 minutes or until golden brown.
Dip. Bite. Repeat.
Dip. Bite. Repeat.
Dip. Bite. Repeat.
Also check out:
Pork and Ham Sandwiches
Honey Butter Pork
Anyone who knows me is fully aware of my addiction to Mexican and Chinese/Japanese food. Thus, it is my passion to find recipes that will satisfy my thirst for these foods with out having to go out to eat. While my Mexican Stuffed Shells (and soon to post enchiladas) fit the bill for my Mexican food fix, I had yet to find something for the latter. Enter teriyaki chicken!! I had tried several different recipes before, none worth posting about. They always lacked that certain something. I believe it’s all about the sauce and this sauce is unbelievable. I guess the recipe in total is mine, however, the teriyaki sauce is from Food.com.
1lb chicken (I buy the lean thin cut chicken as a time saver)
Rice (white or brown, I used white rice)
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger (didn’t have it this time but was still delish)
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water
1. Start the sauce and get it simmering over a low heat. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a bowl and dissolve. Add to sauce in pan. I like to bring it to a boil first then let it simmer on low while I prepare the rest of the meal. Stir occasionally as you cook the chicken.
2. Cut up the chicken into bite size pieces.
3. Cook the chicken in a little bit of soy sauce.
4. Remove the sauce from heat and let stand. It will thicken. This is when I prepare the minute rice, because why not make it as easy as possible? One cup of rice, one cup of boiling water, let stand and voila! 2 servings of rice.
5. Add rice to plate.
6. Add chicken to rice.
7. Top with your sauce and enjoy! I won’t be ordering take out as long as I can make this goodie!
I love pork, yet cooking it has never been a success of mine. Also, I like things with few ingredients. The easier the better. So when I found this recipe on Pinterest I had to give pork another shot. This recipe fit the bill! What’s not to like? Honey. Butter. Pork. Perfection. The addition of cajun spices interested me more and I knew this would be a hit with the hubby. So here is the recipe thanks to Momma Hen’s Kitchen:
Honey Butter Pork Tenderloin
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
1. Preheat oven to 375 degrees.
2. In an ovenproof pot, heat butter and honey over medium heat until melted.
3. Sprinkle pork tenderloin with Cajun seasoning and black pepper.
4. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn. (I browned mine 6-7 min at a med heat to get a little more of a sear)
5. Place pot in oven and roast uncovered for 15 – 20 minutes*. (I cooked mine for 30 min, turning halfway. I also spooned a little of the sauce over the top)
6. Remove pot from oven and transfer the pork to a plate. Cover with foil.
7. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly.
8.Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin
I added mashed potatos and green beans to finish the plate. SO good! The next day I used the leftover pork for lunch. Stay tuned for that easy and yummy lunch!