Joliday Honey Jalapenos

Joliday Honey Jalapenos

I really love being able to cook in the kitchen. I love how my creativity can take over and make something really amazing. I want to make food that is fun and unexpected and came up with Joliday Honey Jalapenos. I wanted to do something that was sweet and spicy and is not common for the holidays. I am excited to share this because they are FREAKING AMAZING!!  This is a great appetizer and each large jalapeno will serve one person. If you use them as a meal, serve one to two of them with a side salad and some potato wedges.  I hope that you love them as much as our family and friends do!!!

Ingredients: 

8- Big jalapenos

1 lbs- Chicken breast

4 ounces- Cream cheese

¾ c- Winter spice whipped honey

¾ cup- Juice sweetened dried cranberries

1 cup- Cheddar cheese

Directions:

Pre-heat the oven to 375 degrees F, and spray an 8 X 13 baking dish with cooking spray. Set aside.

Slice the chicken into chunks and cook the meat for about 10 minutes until the inside of the chicken is white. Set aside to cool for about 5 minutes.

Using gloves, wash the jalapenos. Slice one side down the center and take the seeds out. Place them into the baking dish.

Next, put the chicken, cream cheese, winter spice honey, and dried cranberries into a food processor. Mix for about 3 minutes. Take out the blade and fold the cheddar cheese into the mixture.

Stuff the jalapenos with the chicken mixture until they are plump, but not over flowing. Bake the jalapenos for 30 minutes.

Take the jalapenos out of the oven and let cool for 5 minutes. Put on a serving platter and drizzle the jalapenos with the winter spice honey. Serve and ENJOY!

Tips:

  • Try adding pecans into the mixture for some extra crunch
  • If you cannot find big jalapenos; get approximately 15-18 of the smaller size and bake for about 15 minutes or until the jalapenos are soft
  • Try adding bacon; about 8-9 stripes will add just enough flavor

 

Have a Bee-licious Day from the Bee Queen’s Kitchen!

Green Pepper Honey Soup

Green pepper soup.jpg

                                    Don’t you love fall when you can start eating soup? 

At The Honey Cottage we LOVE the fall season, not only do the leaves change, but we can start eating soup all the time!! It is just the right meal with vegetables, meat, and sometimes pasta or rice! There are some soups that we are able to add honey to and they taste AMAZING! This is a fun twist on our homemade tomato soup. I also enjoy the fact that I can put it all in a crock pot and I only have to check on it periodically. We noticed if we did not cook the meat beforehand that it kind of tasted boiled. I really hope you enjoy this bee-licious soup as much as we do! 

Ingredients: 

1 ½ pounds ground beef 

½ green peppers 

32 ounces of beef broth 

1- 14.5 ounce can of diced tomatoes 

1- 14.5 ounce can of tomato sauce 

1 cup- Cheddar Cheese 

4 ½ cups of beef broth 

2 cups- Brown Jasmine Rice 

¼ cup- Honey 

Directions:  

– In a sauté pan break up the beef and cook for 3-4 minutes; just enough to bring out the flavor of the beef. We do not drain our meat; so if you don’t want the extra fat you can drain it. Add it to the crock pot. 

-Cut up the green pepper into 1 inch chunks and add to the crock pot. 

-Add the beef broth, diced tomatoes, and the tomato sauce. Place lid on the pot and cook on low for about 6 hours. Check on it and stir about every hour.  

-Grate the cheese into a bowl and place in a container for later.  

-About an hour before the soup is done. Cook the rice in a separate pot; add the 4/ ½ cups of beef broth and the 2 cups of brown jasmine rice. Place a lid on top and let it cook on medium heat for about 45 minutes. 

Turn off the crock pot and add the honey, stir the soup, and let sit for five minutes. 

-Set out the bowls; add ½ cup of rice to the bottom, place ¾ cup soup on top, and add ¼ grated cheese to the top.  

-Serve and ENJOY! 

Tips:  

-Instead of rice try this with whole wheat noodles 

Use ground turkey or chicken 

Switch out the green pepper and use yellow pepper if you want more color 

Honey Pumpkin Chocolate Chip Muffins

Pumpkin muffins

At The Honey Cottage we bee-lieve fall is an amazing time to enjoy pumpkin EVERYTHING! This is one of our favorite recipes because we also bee-lieve honey and chocolate should cover everything too! What we love most about this recipe is that it is not just for the fall time, you can use it anytime you are in the mood for pumpkin. This is a great muffin to have on the go or for picnics.  If using the wheat berries; grind up the wheat berries and then measure out the 1 1/2 cups. I hope you enjoy this as much as we do!

Ingredients:

½ cup coconut oil (liquefied)

3/4 cup of honey

1 tsp. of vanilla

1 cup of canned pumpkin

1 Tbsp. of pumpkin pie spice 

1½ cups whole wheat flour

1 cup chocolate chips

1 tsp. baking soda

Directions:

Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, vanilla, canned pumpkin, and pumpkin pie spice. Then add the flour, chocolate chips, and baking soda; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. Fill the baking cups with batter 3/4 of the way full; makes about 12 cupcakes. Place in the oven and cook for 17-20 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. Some ovens work differently so make sure to keep an eye on them. Enjoy!

Tips:

  • Try using canned sweet potato for a different flavor
  • Add 3/4 cups crushed pumpkin seeds
  • Add 1/4 cup of ground flax seed

Summer honey fruit salad

Summer honey.jpg

There is nothing that celebrates summer more than all the luscious fruit that is coming in! I keep forgetting that honey can be used in anything and everything and this is one of our favorite ways to eat honey, especially for fighting allergies. So, I wanted to show how easy it is just to add a little bit of honey to the diet. It not only boosts the immune system, but it is super easy to use! I toss the apples and bananas in the honey and orange/ lemon juice to keep them from browning and to add a little extra flavor to the recipe.

Ingredients:

¼ cup- blueberries

4 strawberries

8 grapes

1 mandarin orange

2 Tbsp. Pecans

2 Tbsp. Walnuts

2 Tbsp. of orange juice or lemon juice

Honey

¼ cup of apples

½ of a banana

Directions: 

Wash the blueberries and put them in a bowl, then slice up the strawberries into quarter slices and place them in the bowl, next slice the grapes and mandarin orange into halves (since they are small you can keep them whole too) and place them the bowl. Smash the walnuts and pecans into bite sized pieces and add them to the fruit bowl.

In a separate bowl; mix the orange or lemon juice and the honey together thoroughly and put a side.

Take the apple and cut it into bite sized pieces and place in the honey sauce, then slice up the banana, and add it to the apples and honey sauce. Toss together lightly coating all pieces of fruit.

Add the apples and bananas to the other fruit lightly toss again and serve! ENJOY!

Tips:

-Try using honeyville’s raspberry whipped honey to add some extra flavor

-Take out the pecans and walnuts and try with sunflower seeds

-Try adding a ¼ of pineapple chunks

Honey Super food Bowl

Honey Superfood Bowl

Do you know that bee pollen and honey are a superfood? 

This is one of my favorite snacks to enjoy before bedtime or for breakfast with fruit. I find that pairing the honey with a protein is a great way to keep my blood sugars levelThe honey gives me the glucose I need to feed my brain all night or all dayThis recipe is one of the best ways to get the nutritional benefits of bee pollen, honey, hemp seeds, and the cocoa nibs; plus it is easy and quick to make.  It is hearty, filling, made with all raw foods, and nutrient dense. You can dip apples in this, eat it by itself, or put it on pancakes or toast. I hope you enjoy this as much as I do!! 

Ingredients:  

1/3 cup Peanut butter   

Tbsp. honey 

1 ½ tsp. hemp seeds 

tsp. bee pollen 

2 tsp. cocoa nibs 

½ cup of walnuts 

Directions: 

Take the peanut butter, honey, hemp seeds, bee pollen, and mix them together. Then add the cocoa nibs and walnuts to the top and lightly fold. Spread on your favorite breakfast or eat it with apples. Refrigerate any portion that is not used to keep it fresh. ENJOY!

Tips: 

  • Try this recipe with cbd honey 
  • Add goji berries to boost the super foods 
  • Instead of using cocoa nibs use chocolate chips 

Blueberry Peach Honey Cupcakes

Bpc

Have you ever tasted happiness?

Spring is here and there is no better way to celebrate then with this recipe.  Honeyville makes a blueberry peach butter that just makes your mouth happy. We really enjoy using this in yogurt, oatmeal, and in our cupcakes! If you leave off the topping you can use these for morning breakfasts. If you want a swirl effect; mix everything together and swirl the blueberry peach butter in at the end.  We hope this recipe makes you as happy as it does for us! Happy Spring!!

Ingredients:

1 cup- Apple sauce (room temperature)

¼ cup-Honey

½ cup- Coconut oil (liquefied)

¾ cup- Honeyville’s Blueberry Peach butter

2 cups- Ground wheat berries

1 tsp. Cinnamon

1 tsp. Baking soda

Topping:

1 pint- Heavy cream

¼ cup of honey

Directions:

Pre-heat oven to 375 degrees F. Mix together the apple sauce, honey, coconut oil, and blueberry peach butter. Then add the flour, baking soda, and cinnamon; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. You can also use FSC certified baking cups, these do not need to be sprayed. Fill the baking cups with batter a little over half way full; makes about 15-16 cupcakes. Place in the oven and cook for 15-18 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. Some ovens work differently so make sure to keep an eye on them. While the cupcakes are cooling; pour the heavy cream into a mixer and start to whip at a medium speed. Add ¼ cup of honey to the whip cream and whip it until it makes firm peaks when pull the whip up. When the cupcakes are nice and cool, top them with the whip cream. Enjoy!

Tips:

  • Try using a buttercream frosting as a topping
  • Try using Honeyville’s bumbleberry jam
  • Swirl ¼-½ cup of the blueberry peach butter into the whipping cream for extra flavor

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

Honey citrus salad

Honey citrus salad

Are you ready to hear something exciting?!?!

Recently we have been learning more about what is good to eat and what needs to be taken out. I am so excited to say we have been learning about wheat berries and all of the benefits they have. They are nutrient dense and are great for blood sugar. We are seeing our health change in great ways and I am super excited to share this new recipe with you! We are finding it is easy to add a ¼ cup of wheat berries to our meals and can be a great protein source, even for vegetarians. I hope you enjoy this recipe as much as I do!

Ingredients:

1/3 cup wheat berries

¼ cup coconut oil

¼ cup asparagus

6 ounces salmon

2 Tbsp. O’Hara’s honey dill mustard

¾ cup spring leaf mix

¼ cup yellow squash

¼ cup mushroom

½ cup cherry tomatoes

½ a carrot

Dressing

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

2 Tbsp. Orange blossom honey

1 tsp. lemon

1 tsp. lime

Directions:

-Cook 1 cup of wheat berries in 4 cups of water for 45 minutes or until soft. Drain and rinse the wheat berries and put aside.

-Warm up a sauté pan with the coconut oil; add the asparagus and cook for 5 minutes. Brush the top of the salmon with 1 Tbsp. of honey mustard, place face down in the pan, and cook for 4 minutes. Brush the top of the salmon with the remaining honey mustard, flip over, and cook for 4 minutes. Make sure both sides are golden brown and the salmon flakes off with a fork.

-Slice the squash, mushrooms, and cherry tomatoes. Shred the carrots.

-For the dressing: Take the olive oil, balsamic vinegar, orange blossom honey, lemon, and lime and mix together thoroughly.

-In a bowl; put the wheat berries, salmon, asparagus, spring leaf mix, squash, mushroom, tomatoes, carrots, and dressing. Toss everything together, put on a plate, and ENJOY!

Tips:

  • Try the honey chipotle mustard
  • Try the dressing with apple cider vinegar instead of balsamic vinegar
  • Add some sliced orange pepper and shredded purple cabbage to add extra color and flavor

Honey Oatmeal

Honey oatmeal

There is nothing better than starting your day with something hearty; especially, on cold days during the winter. We have been finding that the more complex a carbohydrate is the more nutritious it is for your body. It has been a little challenge for us because so much of the food in the grocery store is processed. So…we are back to the basics; we are learning that homemade is the best way. We have made a switch to steel cut oats because they have more fiber and will keep you fuller longer. This is my favorite way to make oatmeal and it is very flavorful. Plus, I don’t leave the table wanting anything else; I am full and satisfied for several hours.

Ingredients:

¾ cupSteel cut oatmeal

½ cup Walnuts

1 Tbsp. Flax seed

½ a Banana

1 Tbsp. Honey

1 tsp. of Ceylon cinnamon

1 Tbsp. of Butter- optional

Sprinkle of salt- optional

Directions:

Measure out the water, according to the servings you need, place in a pot and heat the water until it is boiling. Add the oatmeal to the water and turn down the heat as low as possible. Leave the pot uncovered and let it cook for 25 minutes; if you like it a little softer cook a little longer. Let it set for a few minutes and put in a bowl; add the walnuts and flax seed stir into the oatmeal. Cut half a banana and put the slices on top, drizzle the honey, and sprinkle the Ceylon cinnamon. If you like a little saltiness add a pat of butter or sprinkle of salt on top. ENJOY!

Tips:

  • Add a Tbsp. of chocolate chips or cocoa powder
  • Try hemp seed instead of flax seed
  • Try ½ cup of blueberries and raspberries instead of banana’s

Honey Jello Treats

Honey Jello Treat

We really love jello, but over the years have learned that we cannot have the dyes that are added to this treat. So I have found that making my own jello is not only easy, but it is tasty and much healthier. I use different juices and fruits for this recipe depending on what flavors we want for each batch. You can really come up with something fun every time. We use Knox Unflavored Gelatine to make this recipe. I hope you ENJOY!!

Ingredients:

For the Jello-

3 cups of any fruit juice warmed

4 envelopes of the gelatine

1 cup of the same fruit juice cold

1/4 cup of honey

2 can (14.5 ounce)-  diced peaches in fruit juice

For the whip cream:

1 pint of heavy whipping cream

1/4 cup of honey

3 Tbsp. Honeyville lemon whipped honey

Fruit layer:

2 cup of honey whip cream

1-2 cans of mandarin oranges

1/2- 1- tsp.of orange extract

Directions:

Put 3 cups of fruit juice into a sauce pan and bring to a boil. Take the 4 envelopes of gelatine and sprinkle it in the bottom of a glass dish; the bigger the dish the faster the gelatine will firm up. Take the cold water and pour it on top of the gelatine; stir the mixture until the gelatine has dissolved. Drizzle the honey on top of the gelatine lawyer once it is firm. Add the warmed juice to the gelatine mixture and stir for several minutes until the gelatin is completely dissolved. Drain the canned peaches and mix thoroughly. Put the jello into the fridge until the jello is completely solid.

For the honey whip cream; you will take the pint of heavy cream and honey and put into a deep bowl or a mixer; or the cream will splash everywhere while it is being whipped. Whip the heavy cream until you get for about 5-7 minutes until you get stiff peaks.

To create the layers: 

Fruit layer- Take about half the whip cream and put it into a separate bowl. Drain the mandarin oranges and fold them into the whip cream. Then add the orange extract and mix again. We like it to have a light orange flavor, but you can add up to a tsp. if you like it strong.

Whipped cream- Take the other half of whip cream and add 3 Tbsp. of Honeyville’s  lemon whipped honey and fold it in.

Take a dish or bowl; add 1/4 of the fruit layer into the bottom of the dish. Next add a layer of jello. Then add a dollop of whip cream on top. Add a drizzle of honey and serve!

Tips:

  • Serve the mandarin oranges by themselves without the whip cream
  • Add some diced nuts to add some protein
  • Try using strawberry kiwi juice and add fresh strawberries and do kiwi on top with the whip cream