Raspberry Honey Salad

Raspberry Honey Salad

Do you get bored with cooking?

I was super shocked to hear someone say that they were bored with cooking. I have heard many people say they don’t know how to cook and some say they don’t like to cook. I did not understand how someone could be bored. Then I talked with a customer one day who said they struggled with getting enough flavor to come out in their cooking. A light bulb moment happened for me. If people were not getting enough flavor in their meals then that may be why they were so bored with their food. Good food does not have to be boring or lack flavor. This is where Honeyville steps in; I literally am their number one fan!! They make user friendly whipped honeys to add flavor to your everyday meals. I am so excited to say this is a bee-licious meal! This recipe makes approximately 4 servings.

Ingredients:

8 ounces bacon

2 pounds of chicken

1 tsp. ground turmeric

A pinch of Salt and pepper

8 ounces shredded purple Cabbage

1 Orange Pepper

1 Yellow Squash

4 cups of spinach

6 ounces fresh raspberries

½ cup Raspberry whipped honey

1 fresh lemon- juiced

2 Tbsp. Olive Oil

Directions:

Cut up the chicken into medium chunks and put in a bowl to the side. Slice up the squash and orange pepper into strips and place in another bowl on the side. Put the spinach in a big mixing bowl and place to the side.

Cook up the bacon until lightly crispy and place on a paper towel to allow it to cool; save the bacon fat. Add the chunks of chicken into the bacon grease and cook for 5 minutes. Add the turmeric, salt, and pepper and toss the chicken to lightly coat it. Add the cabbage and cook for five minutes, then add the squash, and peppers; cook for another five minutes until desired doneness. Chop up the cooked bacon, rinse the raspberries, and fully drain; place the chicken, vegetables, chopped bacon, and raspberries to the bowl with the spinach.

Take the raspberry whipped honey and place into a mixing bowl. Squeeze a whole lemon in a separate bowl to get all seeds out; then add to the honey, and add the olive oil. Mix together thoroughly. Add to the salad and toss together. ENJOY!!

Tips:

  • Try adding a cup of quinoa or wheat berries
  • Use the bumbleberry whipped honey and add blackberries or blueberries instead
  • Instead of bacon grease use coconut oil

Honey Bread

Honey Bread blog

Have you noticed that when you make a change and try to go back it is not the same?

That is what we have noticed with our homemade honey bread. Frank has been making and perfecting this recipe for over 3 months (I am so proud of my cooking family)! We tried to have bread the other day that was not ours and it just tasted terrible and left us feeling terrible. I am so excited to share this recipe with you because we have been able to make; bread, hamburger buns, rolls, the best cinnamon bread ever, and hoagies with this same recipe!  What is really awesome is that it is only a few ingredients and we know what is going into our homemade bread! There are a few tricks that we have learned that we have made notes on as well. We love it and hope you enjoy it too!

Ingredients:

½ cup honey

2 cups of water (Hot 110°)

2 ½ TBSP yeast

7-8 cups of ground wheat berries (room temperature)

1 ½ tsp. salt

¼ cup butter (room temperature)

¼ cup coconut oil

2 eggs (room temperature)

Directions:

Put honey and water in mixing bowl and blend together, add yeast and let set for 2 to 3 minutes.

Put the ground wheat berries and salt into a bowl

In another bowl place the eggs, butter, and coconut oil mix together thoroughly

After the 3 minutes set time for the water add 3 cups of flour mix and let set 3- 5 minutes

After set time mix on slow speed and add the egg, oil, and butter mixture. Then add the four cups of flour, 1 cup at a time.

*Use the last cup of flour

Turn up the speed of the mixer and mix together for 5 minutes until a nice dough ball forms without sticking to the bowl.

Knead the dough for 1 to 2 minutes, put into an oiled bowl, place dough in oven next to a pot of boiling water for 1 hour do NOT cover the dough.

After 1 hour; knead the dough again and form into loafs (makes 2 large loaves)

Let rise in the oven next to a pot of boiling water; about 40 minutes. Do NOT cover loaves

Bake at 375° for 25 minutes

Let cool thoroughly before slicing or storing.

Tips:

  • Slice medium slices off the bread and use it for French toast (it is soo good)
  • Add 1 cup of raisins and 1 Tbsp. of Ceylon cinnamon for cinnamon raisin bread
  • Try using blueberry, Rocky Ford wildflower, or rabbit brush honey to change the flavor of the bread

Honey Fajita’s

Honey Fajitas

There are just some days when you want a really good fajita and this recipe is phenomenal! The chicken and beef come out so tender and flavorful. I also really liked that the saltiness of the Worcestershire sauce was complimented by the sweetness of honey. I used Rocky Ford honey because I really like the flavor it brings to this dish. What I love most about this combination is that you can place this on a tortilla or on top of salad greens and have an amazing meal no matter what! You can also add extra vegetables to add more flavors too! I hope you are as buzzed about this recipe as much as I am!

Ingredients:

1 pound Chicken

1 pound Beef

¼ cup Honey

2 Tbsp. Worcestershire sauce

2 Tbsp. olive oil

2 tsp. salt

1 tsp. pepper

2 green peppers

½ a sliced onion

½ cup sliced mushrooms

½ cup of Monterey Jack Cheese

½ cup of cheddar Cheese

½ cup Pico De Gallo- optional

1 Tbsp. sour cream- optional

Tortillas

Directions:

Cut up the chicken and the beef into slices. Take 2 gallon sized bags and put the honey, Worcestershire sauce, oil, salt, and pepper into each bag then put chicken in one and beef in the other. Tightly close the bags and move the meat around to thoroughly coat the meat; place in the meat in the fridge overnight. In the morning move the meat around again to make sure all pieces get a good coat, place back in the fridge.

Slice up the onion, green pepper, and mushrooms.

In two separate sauce pans; add a Tbsp. of olive oil to each sauté pan, put the heat in between the middle between medium and high. Add the onion to each pan and sauté until they are see through. Add the bell pepper and cook for 3 minutes. Then drain the beef in a colander and add to one sauté pan; do the same with the chicken and place in the other pan. Cook for 6-8 minutes or until the meat is at desired consistency.

Shred the cheese into a bowl.

Serve with Pico De Gallo, sour cream, and tortillas! Can serve these with beans and rice for sides!

Tips:

  • Try this recipe with shrimp
  • Add extra color by using purple onion and yellow peppers
  • Use romaine lettuce instead of a tortilla

Simple Ways to Use Honey

Welcome to 2015! It has been a hard transition getting into the habit of writing 2015 instead of 2014. We are super excited for big changes this year, are you?

We have a lot of customers that want to use honey, but are unsure how to use it. Honey can be used successfully in place of sugar with everything that is made. I love to cook with honey because I know the fantastic benefits of honey and how it works in the body. I do like to use it in baking; however, I try to only use it in small amounts.

I love to do what is called raw food cooking; this means that I keep the honey as raw as possible in everything that I make. For example: I make raw food bars, add it to tea, and love to eat it straight of course by dipping our fruit in it.

Any time we make a sauce with honey we add it at the last minute. Meaning we cook chicken and then add the honey as we are about to serve. This makes an excellent sauce or glaze while at the same time keeping it in raw form. If a recipe calls for a sauce, I will cook the other ingredients of the sauce on low heat and add the honey at the very last minute to mix thoroughly. This again prevents any loss of nutrients or benefits.

There seems to be a variance on the temperatures that can be used to heat honey and not cause any damage. From what it looks like I can safely say that anything above 110 degrees F is pushing it. In the hive, bee’s put the honey in the comb at a temperature of 98 degrees- 104 degrees. So that is why we like to stay at about 110 degrees F. Never microwave honey or a swarm of bees will come and sting you on your knee cap.If you’re heating honey for more than a couple of minutes, then do it on super low heat to keep it as raw as possible and for as short of a period as possible.

My favorite thing to do is to use honey as a dip, this is a great way to keep the unique flavor of honey at its best. Our favorite saying is KISS; Keep it simple silly!! Don’t make more work for yourself then you have to, the simpler the better.

Any thoughts? We would love to hear what you do with honey!!! Click here: thehoneycottage.com/contact-us/

And follow us on facebook and let us know what you do! www.facebook.com/TheHoneyCottage

From our hive to yours,

Queen Bee