Summer honey fruit salad

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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

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Honey Chicken Wraps

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Do you find that is hard to keep up with a dinner schedule?

At The Honey Cottage we absolutely LOVE seeing our products in action. We were able to have Michael Cotton Your Personal Chef play in OUR kitchen and show us how he uses honey in some of his recipes! When it gets hard to plan, shop, and make dinner it is time to get someone take care of that for you! It is a great way to have healthy dinners for families on the go. We highly reccommend you have Chef Michael as your personal chef check him out at; http://michaelcotton-yourpersonalchef.com/index.html. You will bee glad you did!!

Ingredients:
4 6 ounce boneless chicken breasts (organic)
1 green or red cabbage head
5 carrots
5 yellow zucchini
5 green zucchini
3 cucumbers
Honey
Dash salt and black pepper
Parnam oil
Directions
Sear chicken breast for 2 minutes per side.
Heat in oven at 350 for 16 minutes.
Quarter cut each piece.
Add light drizzle of parnam oil to pan
Spiralize all vegetables and add to pan for 2.5 minutes high heat
Add dash of salt and pepper into pan and sauté vegetables.
Gently peel cabbage to make shells.
Add sauté vegetables into cabbage shells
Drizzle line of honey on top
Serve and enjoy.
TIPS:
  • Substitiute the chicken for eggplant
  • Try Patty’s Jalepeno Mango Jelly on top of the wraps
  • Make cauliflower rice for a side dish

Honey Potato Salad

 

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We are so excited for BBQ season; it is such a great time to get together with friends and family! One of my favorite dishes at any summer party, picnic, or BBQ is potato salad. I can never get enough and there are so many ways to make it different. From using different potatoes to using a vinegar for the dressing; potato salad can come in so many flavors! I really love adding O’Hara’s sweetwater draw honey dill mustard, but definitely try their other AMAZING honey mustards too!

Ingredients:

5 Potatoes

3 Eggs

3 stalks of celery

1 Carrot

½ cup Mayonnaise

3 Tbsp. O’Hara’s Honey Mustard

½ Tbsp. of honey

1 Tbsp. Celery Salt

A dash of curry powder

Dice the potatoes and put them in a pot of water, boil them for about 22 minutes or until soft. Also, boil the 3 eggs for 20 minutes. While they are cooking, dice the celery and shred the carrot into a bowl. Once the potatoes are done, drain the potatoes and put them in the fridge to cool. With the eggs; remove the shell, dice them up, and put them in the fridge to chill for about 5 minutes. Take a bowl and mix together the mayonnaise, honey mustard, honey, and celery salt. Pull out the potatoes and eggs out of the refrigerator. Mix thoroughly together the potatoes, eggs, celery, carrot, and the dressing. This is perfect to serve right away or can sit over night to let all flavors combine.

Tips:

  • Try putting 1/2 cup of chopped purple onion
  • Put 1/2 cup of large diced red bell peppers for added color
  • If you like a little kick to your potato salad add a splash of cayenne pepper