HONEY POTTING RECIPES

Steps:

• Preheat oven to 400°F (200°C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch pie plate as directed on package for One-Crust Filled Pie. Do not prick crust. Bake 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
• Meanwhile, in 1-quart saucepan, heat half-and-half over medium heat, stirring occasionally, until hot, about 140°F.
• In medium bowl, beat eggs slightly with whisk. Add honey, brown sugar, vanilla and salt; mix well. Still using whisk, very slowly beat in hot half-and-half. For best results, pour filling through fine mesh strainer into hot crust; cover crust edge with strips of foil to prevent excessive browning.
• Bake 45 to 50 minutes or until knife inserted halfway between center and edge comes out clean; center of pie will be slightly jiggly. Cool on cooling rack 1 hour. Refrigerate uncovered at least 2 hours. Store loosely covered in refrigerator.