Honey, that's disgusting...

I have this friend, let's call him Richy Rich, and he has this absolutely repugnant food fetish. Are you ready to hear it? Got your doggy bag handy? He puts honey on everything--spaghetti, tuna salad, mashed potatoes--EVERYTHING. I think it may have something to do with his insatiable sweet tooth (frosting and raw cookie dough are his favorite snacks), but tuna salad and honey--thats just too much! So I'm taking it upon myself to help him out... I am going to provide him with some delicious recipes that utilize honey the right way. Hang in their Rich, help is on the way.

To start, here is a recipe that will quench your sweet tooth while letting honey shine in an appropriate manner. This honey butter tastes good on anything you spread it on, from biscuits to pancakes to cornbread.

Cinnamon Honey Butter (Ina Garten's--found @ foodnetwork.com):

1/4 pound unsalted butter, at room temperature

3 tablespoons honey

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Combine the ingredients in the bowl of an electric mixture fitted with a paddle attachment or combine by hand. Spread away!

Honey Glazed Grilled Chicken (Bobby Flay's--also on FN website):

1/4 cup honey

3 tablespoons balsamic vinegar

4 whole bone-in chicken breasts

Olive oil, for grilling (optional)

Salt and pep

Heat the grill to medium. Whisk together the hone and balsamic in a small bowl. Brush the breasts with both sides with olive oil (to ix-nay a little fat, ix-nay the oil). Season both sides with salt and pepper. Grill the breasts for 7-10 minutes per side, or until golden and cooked through. Brush with the honey glaze during the last few minutes of cooking.

Honey-Soy Glazed Salmon:

1/4 cup honey

1/4 cup soy sauce plus 1 tablespoon

3 tablespoons fresh squeezed lemon juice

1 tablespoon dijon mustard

1 tablespoon butter

1 tablespoon vegetable

4 (6 ounces) pieces salmon fillet, skin removed

In a small bowl, whisk together honey, soy sauce, lemon juice, and dijon. 

In a skillet, heat the oil and butter over medium-high heat and cook salmon until its golden and cooked through, approximately 2-3 minutes per side. Meanwhile, in a small saucepan simmer the honey mixture until it reduces to a glaze-like consistency. Plate the salmon, and pour the glaze over the fillets

Moral of the Story? Richy Rich, if your nauseating honey fetish persists, I'm calling it quits on our friendship.