Even this far into the summer, a lot of us Marylanders are still suffering from horrible seasonal allergies. One way to help slow those allergies down is by eating local honey. It will not get rid of those allergies completely, but anything that helps is worth it right? And, an added bonus is that honey is delicious and a great addition to your favorite toasts, warm desserts, and even just in your tea.
- Honey is a great way to promote proper digestion and optimal intestinal health because its rich in friendly, gut-helping bacteria: Probiotics
- Honey improves tightness and moisture in your skin to help you look radiant
- Honey can naturally boost energy levels because of the high level of carbohydrates it contains
Recipes:
Hot Honey Drizzle (Sweetcayenne.com)
- 1/2 cup Honey
- 1 tablespoon Hot Sauce
- 1 tablespoon Apple Cider Vinegar
- 1/3 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Salt
Place all ingredients in a small saucepan over medium heat. Stir to combine and heat until the mixture comes to a boil. Boil for 4 minutes, swirling the pan occasionally. Remove from heat and let cool completely. Serve over cheese on toast, pizza, or grilled meats. Store at room temperature in the pantry for up to 3 weeks.
Easy Honey Garlic Chicken (Cafedelites.com)
- 6 Chicken Thighs (bone out)
- Salt and pepper
- 2 teaspoon Garlic Powder
- 6 cloves Garlic
- 1/3 cup honey
- 1/4 cup Water or Chicken Broth
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Soy Sauce
Season chicken with salt, pepper and garlic powder; set aside.
Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.
When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
Garnish with parsley and serve over vegetables, rice, pasta or with a salad.
Twice Baked Honey Cakes (Thegingeredwhisk.com)
- 1 3/4 cups Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 stick unsalted butter
- Zest of 1 Lemon
- 1/4 teaspoon ground Nutmeg
- 3/4 cup Milk
- 2 eggs
- 3/4 cup high quality honey + 1/4 cup honey for drizzle on top
- 1 teaspoon Vanilla
- Preheat the oven to 350F.
- Using a silicone pastry brush and really, really soft butter, "paint" the inside of the muffin wells to grease them. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.
- Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.
- In a small bowl whisk together the milk, eggs, honey, and vanilla.
- Pour the liquids over the dry mixture and combine until just combined - do not over-mix.
- Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.
- Bake for 16 minutes, or until mostly done but not quite golden enough.
- Remove from the muffin pan (Be super careful, its hot! This is why you want to grease the pan really well!) and place the muffins on a silpat lined rimmed baking sheet.
Easy Peanut Butter and Honey Fudge (Pickledplum.com)
- 1 cup Granulated Sugar
- 1/4 cup Milk
- 1 cup natural Creamy Peanut Butter
- 3 tablespoons Raw Organic Honey
- 1 1/2 teaspoon Vanilla Extract
- Brush an 8X8 baking pan with a little olive oil.
- Put sugar and milk in a small pot and bring to a boil. Boil for 3 minutes, stirring often and turn the heat off.
- Slowly add peanut butter and honey and stir well. Add vanilla extract and stir until the ingredient are mixed.
- Pour mixture into the baking pan and refrigerate for at least 6 hours – if you can, refrigerate overnight for a harder texture.
