Honey Jalapeno Salmon Pasta

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I am so excited; Lily is starting to get creative with her cooking! I am so proud to say that I got to help my daughter make this recipe. We have been talking more and more how healthy meals should be, but should also taste good. So she wanted to do something fun that was not too spicy and not too sweet! The jalapeno jam and the honey make a perfect combination with this salmon pasta. If you are not used to super spicy food add an extra ¼ cup of honey to cut the jalapeno jam. We hope you enjoy this as much as we did!

Ingredients:

2 cups-Pasta

¼ cup-Honeyville jalapeno jam

¼ cup-Honey

½ cup-Red pepper

½ cup-Yellow pepper

1-Shredded carrot

¾ pound-Salmon

1 cup-Spinach

½ cup-Goat cheese

Directions:

Take the pasta and boil it approximately 5-7 minutes until it is al dente. Once it is cooked, drain it and put to the side. In a sauté pan put the jalapeno jam and honey in and warm it up mixing it together. Cut up the red and yellow pepper into chunks and add to the sauce, add the shredded carrot and let simmer for 3 minutes. Cut the salmon into chunks and add to the vegetables and cook for about 5 minutes on medium heat. Take the spinach and rip it into smaller pieces into a serving bowl. Add 2 cups of pasta on top, and then add the vegetables and salmon. Toss together mixing thoroughly; sprinkle with the goat cheese, and a drizzle of honey right on top.  ENJOY!

Tips:

  • Add half a cup of diced purple onions
  • Add ¾ cup of asparagus pieces
  • Try adding some snap peas
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Honey Layer Bars

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HAPPY NEW YEAR!! Are you ready for a great 2019?!?!

At The Honey Cottage we are looking at the New Year and thinking about how to make it more amazing and tasty. We are going to start off the year with an amazing honey layer bar recipe. In this recipe I use Ceylon cinnamon because of its anti-inflammatory properties and because it adds antioxidants to this recipe. I bee-lieve everything should be packed with fiber so I use the ground flax seeds. The caramel sauce and chocolate chips add just enough sweetness, so to keep it balanced I use unsweetened shredded coconut. At The Honey Cottage we want to start 2019 off right, will you join us?

Ingredients:

½ cup- melted butter

1 ½ c- graham cracker crumbs

¾ cup- Honeyville honey caramel sauce

¾ cup- chocolate chips

½ cup- ground flax seed

1 Tbsp. – Ceylon cinnamon

¾ cup- walnut pieces

1 can- condensed milk

1 cup- shredded unsweetened coconut

Directions:

Set out a glass pan that is 13 X 9 inches and measure out all ingredients. Pre-heat the oven to 350 degrees F.

Take the melted butter and spread evenly on all sides of the pan.

Sprinkle the graham crackers on top and spread out until the bottom of the pan is covered.

Take ¾ of Honeyville’s Honey caramel sauce and spread it out on top of the graham crackers.

Scatter the chocolate chips on top, as evenly as possible.

Grind the flax seed with the Ceylon cinnamon and layer that on top of the chocolate chips.

Scatter the walnut pieces on top, as evenly as possible.

Pour the condensed milk on top and spread in an even layer.

Distribute the coconut until the condensed milk is lightly covered.

Place the pan on the middle rack of the oven, uncovered, and cook for about 25 minutes or when the sides of the bars are starting to brown.

Let the bars sit on the stove for approximately 2 hours to set up properly.

Cut into bite sized or medium squares and serve!

Tips:

  • Use honey instead of the caramel sauce
  • Add pecans to make it more protein packed
  • Add a layer of hemp seeds to add a different flavor

 

Thanks for buzzing by The Honey Cottage!

Honey Pork Soup

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At The Honey Cottage we believe the benefits of raw honey should bee in every meal. There is no better way to boost your immune system then with soup and raw honey.

Oh man, I am a soup manic during the winter. I don’t know about you, but there is nothing better than having something warm in your belly on a cold day. This was actually a soup that I had made by accident! I was trying to figure out what to do with left overs one day and surprisingly came up with this tasty soup that my family loved. This is one of my favorite recipes because it is a very easy to make and is a very hearty meal. Plus, I like not having to extra things just to make one recipe; these are ingredients that are normally in our house.

Ingredients:

2 bundles- Organic Fine or Round Udon noodles

3 cups Chicken broth

1 cup of sliced pork

1 shreddedcarrot

¾ cup of peas

¾ cup of corn

1 can of water chestnuts

1 Tablespoon of raw honey

Salt and Pepper to taste

Directions:

Take the paper ribbons off of the noodles and add it to the chicken broth. Cook 2 bundles of noodles in broth for 5 minutes. Then add the sliced pork, shredded carrot, peas, corn, and water chestnuts; cover with a lid and cook for 5 more minutes. Place the soup in a bowl and drizzle with honey and sprinkle a little salt and pepper on top! ENJOY!

Tips:

-Add ½ cup of bone broth to make it into a soup

-Try this recipe with a cup of cooked shrimp or chicken

-If made into a soup: add an egg into the broth to add extra protein; scramble it and add it to the broth and noodles. Cook for 3-5 minutes

Thanks for buzzing by,

Bee Queen

The Honey Cottage

The Honey Cottage Master List for Raw Honey

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I LOVE HONEY!! If you have been able to come to The Honey Cottage you know how much I love honey and how much I use it. We are all passionate about beekeeping, bees, and honey here at The Honey Cottage. I get all excited about how each honey is different, tastes amazing, and how wonderful it is to use in your everyday life. The biggest question I get is what is my favorite honey? I no longer can answer that question like I used to; I had a huge bias with the honeys we were getting from our hives for years. These last several years we have not been able to take much honey from the hives, but the little tastes we get are phenomenal. My favorite honeys are all of them, but I have my favorites for different reasons and here is my master list. Feel free to send me messages if you have other unique ways to use one of these special honeys!

Wildflower, that secret blend of flowers that only the bees know for sure, honeys are ones that I use most commonly in all of my cooking because the flavor and the sweetness stands out more in my recipes; spaghetti sauce, muffins, my granola, sweet and sour sauce, BBQ sauce, and for my honey beef and broccoli. I also do not have to use as much in my recipes, I have found that I can actually use a little bit less of the honey, but still get the same sweetness.

The Colorado mountain honeys, clean fresh and pure, fireweed, alpine wildflower, and honey dew are my favorite for teas, coffee, yogurt, oatmeal, and on meats. I like the subtle sweet flavors they add to foods.

Super nutritional and dark buckwheat honey is one that I drink during cold and flu season to boost my immune system and coat sore throats. I really love using this one in tea the most or in muffins. We are playing with a BBQ sauce recipe to see how it tastes, check back to see if it works!!

Fantastic fruit honeys like blackberry blossom, blueberry blossom, raspberry blossom, orange blossom, pumpkin blossom, and cranberry blossom honeys are so good in yogurt, on fruit, in tea, and on toast. I also really love using these honeys in homemade bread or dinner rolls because the flavor is more intense…so good!!! I also like to use these honeys in my salad dressing to add more flavor.

Familiar alfalfa and clover or clover honeys are super light so I love to use these on bagels, cornbread, and on biscuits. I use these two for flavor more than for sweetening. It seems when I cook with these honeys I have to use more to get the sweetness that I like. So I will not use these as much for cooking.

The exotic dark robust goodness of eucalyptus, avocado, and thyme honeys is that they are amazing in sauces, on English muffins, making whipped butters, drizzling on pancakes, flavoring my water, and making cream cheese spreads. These honeys are ones that produce unique dark mead for mead makers as well.

Colorful by taste sage, tupelo, sourwood, and acacia are gourmet honeys that I use for tea and coffee, French toast, smoothies, and on biscuits the most because I love the flavor they offer. These are also honeys that are used a lot for mead makers because of the subtle flavor they offer.

Mysterious meadowfoam is one that is a super amazing honey because it naturally has a hint of vanilla or as Frank argues marshmallow. So I add this to my cake recipes, my cupcakes, frosting, raw food bars, and for my honey chocolate coconut balls.

Striking Cactus blossom is a honey that naturally crystallizes right away so I prefer to put this one on chicken, oatmeal, or anything warm that naturally liquefies it. I also love to eat this with a spoon; crystallized honey is like candy for me!

We love our 100% cotton honey with its unique spicy flavor; next year we are hoping to kick it up a notch and get the cotton polyester blend. (Little bee humor)

Don’t take my word on how to use these amazing raw honeys. Come into The Honey Cottage and try these for yourself. You will bee glad you did!

From our hive to yours,

Bee Queen

Honey Goat Cheese Dip

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I LOVE DIP!!! It adds a totally new flavor to what you are eating and I really love that. To me nothing celebrates fall better than food that has cranberry orange in them. This recipe is one of my favorites because you can make it into a dressing and also a spread. Nothing beats having a versatile recipe in your cook book! I have found that using canned mandarin oranges adds more flavor then the fresh or frozen. I really like the orange flavor to come out in this recipe, so if you do not want to use the mandarin oranges add a touch more orange oil. You can also use Honeyville’s seasonal flavor cranberry orange whipped honey too! This is only available until Christmas so try it and stock up on it now!!

Ingredients:

10.5 ounces of goat cheese

½- 1 Tbsp cinnamon to your taste

½ cup honey

½ tsp. organic orange oil

1/3 cup cranberries

1/3 cup walnuts

¼-1/3 cup mandarin orange slices

Directions:

Place the goat cheese, cinnamon, honey and orange oil in a blender and blend for 2 minutes. Then add the cranberries and walnuts and blend for 30 seconds to a minute; depending on how chunky you want it. Put the dip in a bowl that you will be serving in and fold the mandarin orange slices into the cheese mixture. Put in the fridge for 2 hours for it to firm up and serve with your favorite fruits, vegetables, and crackers. Also, tastes good on chips! ENJOY!

Tips:

-Add 2 Tbsp of mandarin orange juice to make the dip into a dressing

-Add 4 ounces of cream cheese to make the dip into a spread

-Try pecans instead of walnuts

The Honey Cottage Master List for Honeyville

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One of our favorite products at The Honey Cottage is Honeyville whipped honeys. If you have come into the shop and seen us you know how excited we are about this product. We are always handing out samples and talking about how they can be used. For those who have not been able to buzz by The Honey Cottage; this is a great guide as to what we use these fantastic whipped honeys for. When you see this list you might think we are obsessed…and you are RIGHT!!! We are their # 1 fan!!!

You can use most of these whipped honeys with;

  • Coffee/ tea
  • Toast, biscuits, corn bread
  • Pancakes, waffles, French toast
  • Yogurt and yogurt dips
  • Oatmeal and Malt-o- meal
  • Ice cream
  • Cakes
  • Use in Muffin and cupcake recipes instead of sugar
  • Cream cheese dip
  • Buttercream icing
  • Smoothies
  • Flavor your water
  • Raw food bars
  • Use in homemade salad dressings
  • Add to your cookie recipes for a sweetener instead of using sugar

We use these specific whipped honeys on;

  • Apple cinnamon on ham, pork chops, and zucchini noodles
  • Lemon on fish and chicken
  • Pomegranate on steak
  • Chocolate buzz on peanut butter sandwiches
  • Mountain Peach on Chicken
  • Peanut butter on sliced apples and pretzels
  • Cinnamon on lamb
  • Use maple hazelnut on carrots for a glaze
  • Use raspberry in your BBQ sauce to add more flavor

If you have other recipe ideas please share them on our facebook, twitter, and LinkedIn!! We would love to see how creative you get Honeyvilles whipped honeys!

From our hive to yours,

Bee Queen

Honey Comb Chocolate Balls

 

 

Honey comb balls

Do you know that superfoods are nutrient rich foods that are great for boosting your health?

It is well known that everything that comes from the beehive is a superfood. So it is no surprise that we, at The Honey Cottage, use honey every day. We also love using honey comb and this recipe is a great use for this bee-licious product. This snack is packed with other superfoods too; hemp seeds, cocoa nibs, goji berries, and shredded coconut. It is high in protein, fiber, and usable energy. We hope you are as buzzed about these honey comb chocolate balls as much as we are; ENJOY!

Ingredients:

4 ounces- Unsweetened Bakers Chocolate Bar

1/3 cup- Honey Comb

½ cup- Honey

1/3 cup- Peanut butter

3 Tbsp- Hemp seeds

2 Tbsp-Cocoa nibs

2 Tbsp- Goji berries

3 Tbsp- Sunflower seeds

½- ¾ cup- Shredded coconut

Directions:

For this first part you will use a double boiler; take a sauce pan and add about a cup and a half of water into the pot. Place a glass or small metal bowl on top of the sauce pan to melt the chocolate; I found that it prevents the chocolate from burning and allows the honey comb to melt without over heating it. *Use pot holders when holding the bowl.

When the chocolate is halfway melted, add the honey comb and honey. Stir with a spatula until the honey comb is nice and melted and mixture looks smooth. Using pot holders; take the bowl off of the pot of water and place on the stove. Add the peanut butter and hemp seeds; fold until thoroughly mixed. Grind the cocoa nibs and goji berries until they are bite sized pieces; add to the mixture with the sunflower seeds. Mix until everything is nice and coated. Take a Tbsp sized cookie dough/ ice cream scoop and scoop out the mixture into the shredded coconut. Coat each piece and place on a sheet pan, lined with parchment paper, about ½ inch apart. Place into the fridge for hour to firm up the balls. Store in an air tight container; keep them fresher and keep them in the fridge for up to a week! ENJOY!!!

Tips:

– Grind up almonds or walnuts and use it in place of the coconut for the coating

– Add almond butter instead of peanut butter

– Use a lighter honey to add a different flavor

 

Honey Jalapeno Dip

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One of our favorite things about fall is; FOOTBALL!!! There is nothing more thrilling then hanging out and watching the game with friends and family! One of our favorite dips to eat when we are watching the game is Honey Jalapeno dip. This is perfect to serve with crackers, chips, and vegetable trays. We even like spreading on our sub sandwiches. Hope you enjoy it this dip as much as we do!

Ingredients:

1 cup of sweet potato

8 ounces of cream cheese

1 1/2Tbsp of Jalapeno

1 1/2Tbsp of green chili

½ Tbsp of Worcestershire sauce

2 Tbsp of honey

½ -¾ cup crushed pecans

Directions:

If using canned sweet potatoes; thoroughly drain the water off the sweet potatoes. If using a raw sweet potatoes; bake the sweet potato at 425 degrees F for about 45 minutes or until the sweet potato is soft. Let the sweet potato completely cool before using it.

Take a cup of sweet potato and cream cheese until nice and smooth. Add the jalapeno, green chili, Worcestershire sauce, honey, and half the pecans; mix again until combined. Sprinkle the other half of the pecans on top! Enjoy!!

Tips:

  • To make it hotter use habaneros instead of jalapenos
  • Use peanuts instead of pecans
  • Add half a cup of grated cheddar cheese

National Honey Month 2018

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There is nothing more amazing then learning something new every day. That is why we LOVE what we do at The Honey Cottage! Our customers learn something new about bees, or honey, or beekeeping every time they come in to see us. We find bees extremely fascinating and they teach us something every time we open up the hive. Every year to celebrate National Honey Month we get to talk even more about our favorite friends and what they make. So here are 9 facts about honey, bees, and beekeeping. Follow us on facebook, twitter, and LinkedIn to learn more about The Honey Cottage everyday!

1- Most of our clothes come from the cotton plant. Without bees pollinating the cotton plant we would not have cotton honey or clothes.

2- There are plants that can be planted in drought stricken areas that would help give the bees forage. Lavender, thyme, and sage are a few that survive wonderfully without lots of moisture.

3- There are some plants that will not bloom in their first year of being planted. Strawberries and clover are two examples of plants that take a year to put down full roots.

4- Plants and trees need rest just like we do; that is why a cold dormant winter is very important for them. They need a full rest to produce good healthy blooms for bees.

5- The nectar that the flowers produce has the natural sugars that bees make into honey. There is no sugar added to the process; these are natural sugars usable by the human body and bees.

6- If you are handed a candy bar; will you get up to get to the kitchen for some chicken and broccoli? That is the same thinking for bees; if you give them sugar water they will not go out for flowers. Honey is loaded with vitamins, minerals, trace minerals, and natural usable sugar. Why give bees something that has no nutritional value and weakens, just like humans, their immune system? Think about this; if you won’t eat it don’t give it to the bees.

7- Gardening takes time, energy, and effort. The rewards of seeing your flowers and plants bloom and make food is a big reward. Bees are needed for the flowers to bloom and make the fruits, vegetables, and herbs that we eat to sustain life.

8- Neonicotinoids sprayed on plants are known to attach to the bee paralyzing them and then attacks their central nervous system thus killing them. STOP USING PESTICIDES AND SAVE THE BEES!!

9- Bees will only cap honey when the water content has reached 15%-20%; each honey varies on amount.

Share with everyone you know and spread the word about how special bees are!! Help save the bees with us!!

From our hive to yours,

Bee Queen

Honey Beef with zucchini noodles

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This year has been super exciting for us; we have improved on our gardening!!! We actually grew cherry tomatoes, carrots, flowers, and zucchini!! We have learned from some of our mistakes and will do much better next year, but for now it is so exciting to see what we did this year. I normally put honey beef on Jasmine rice, but I have fallen in love with zucchini noodles! Not only are you getting more vegetables in the diet, but they add a great flavor to the dish. Try it both ways and see which one you like better!

Ingredients:

1 ½ cups- Broccoli

¾ cup- Celery

1 shredded carrot

1- 6 inch Zucchini

1 pound- Sliced beef stir fry meat

¼ cup-Balsamic vinegar

1 tsp.-Garlic

¼ cup- Honey

1 Tbsp.-Coconut oil

Directions:

Cut the broccoli and celery into bite sized pieces and put into a bowl; then shred the carrot into the bowl on top of the broccoli and celery. Take the zucchini and spiralize it into a separate bowl. Put the sliced beef stir meat, the balsamic vinegar, and garlic into a sauté pan. Cook on medium heat for about five minutes. Add the broccoli, celery, and carrot into the sauté pan and cook for 10 minutes. While that is cooking; in another sauté pan warm up the coconut oil on medium to high heat and put the spiralized zucchini into the pan. Cook for 2-3 minutes and place into a bowl or on a serving plate, add the meat and the vegetables on top. Drizzle your favorite honey right on top and serve! ENJOY!

Tips:

-Add half a cup of pineapple for a little added sweetness

-Put on a bed of jasmine rice

-Add 2 tsp of Turmeric for some added flavor