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!

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