Recipes

Grilled Chicken Wings (serves 6-8)
2 pounds chicken wings
2 Tbsp. olive oil
1-1/2 tsp. kosher salt
1/2 tsp. black pepper

Preheat grill to 350-400 degrees (med-high). Toss wings and oil in a large bowl. Sprinkle with salt and pepper; toss to coat. Place on grill and cover, 25-30 min's till the skin is crisp & wings are done. Turn occasionally. Toss with a Honey Drizzle.

Broiler option: Broil on a foil-lined jelly-roll pan 8 inches from the heat for 20 minutes or till done. Turn half way through.

Four Honey Drizzles

Cider Vinegar-Brown Butter Honey Drizzle
1/4 cup butter
1/2 cup honey
1 tablespoon apple cider vinegar
Cook butter in a saucepan over medium-high heat 5 minutes or until brown and fragrant. Transfer to a small bowl, and cool 5 minutes. Cook honey and vinegar in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated. Whisk in browned butter.

Horseradish-Honey Mustard Drizzle
1/2 cup honey
3 tablespoons prepared horseradish
2 tablespoons coarse-grained mustard

Cook honey, horseradish, and mustard in a small saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.

Cracked Pepper-Rosemary Honey Drizzle
1/2 cup honey
2 tablespoons water
1 teaspoon cracked black pepper
1 (3-inch) fresh rosemary sprig

Cook honey, water, pepper, and rosemary sprig in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated. Discard rosemary.

Chili-Lemon Honey Drizzle
1/2 cup honey
1/4 cup bottled chili sauce
2 tablespoons fresh lemon juice


Cook honey, chili sauce, and lemon juice over medium heat, stirring often, 2 minutes or until thoroughly heated.


From myrecipes.com



Honey Balsamic Chicken

INGREDIENTS:
8 bone-in, skin-on chicken thighs or 4 breasts
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves (optional)


FOR THE SAUCE:
1/2 cup balsamic vinegar
1/2 cup honey
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground black pepper


DIRECTIONS:
In a large bowl, combine balsamic vinegar, honey, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken, potatoes, carrots and sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.


OPTIONAL: Preheat oven to broil. Place the cooked chicken onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.


Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.



Honey Cocoa
Our signature winter recipe

1 cup milk (or substitute almond or soy milk)
1-2 Tbsp. unsweetened cocoa powder
1-2 Tbsp. Minnesota Honey Company honey*
Pinch sea salt, optional


Heat the milk in a pan or microwave. Stir in cocoa powder and your favorite honey flavor. When serving it to guests, offer a variety of honeys - i.e. natural Meadow Wildflower or one of our infused honey flavors, such as Amaretto, Chai, Cinnamon, Hazelnut, Vanilla.

Serving Suggestion: Prepare a tray of breads, muffins or scones. Serve with butter and your favorite Whipped Honey spread.



Honey-Balsamic Vinaigrette
Makes about 1/2 cup of dressing

2 T. balsamic vinegar
1 T. honey
1 tsp. dijon mustard
1/4 cup extra virgin olive oil
Salt & ground pepper to taste

Whisk together; season to taste.

Serving suggestions: Start with salad greens, and toss in your favorite ingredients. Or, try this flavorful combination: walnuts, cranberries, avocado, and goat cheese crumbles.




Glazed Salmon
1 lb. Salmon – cut into 3 pieces (5-6 oz. each)
Salt

Glaze:
1/4  cup honey
1-1/2 T. balsamic vinegar
1/2  T. olive oil
1 clove garlic, finely chopped
Scant salt

Place salmon fillets into a shallow baking dish skin-side down, and sprinkle the tops with salt. Place in a 500 degree oven for 5 minutes.

In the meantime, mix the glaze. Remove the salmon; drizzle one tablespoon of glaze on each fillet. Return to the oven for 5 more minutes. Transfer fillets to serving plates and drizzle each with another tablespoon of glaze. Makes 3 servings  




Honey Lemonade
Simple and refreshing!

4-1/2 cups water
1/2 cup honey
1 cup lemon juice (about 4 lemons)

Blend and serve! For a slushy consistency, freeze for a couple hours before serving.

Add a dash of rosemary, or lime wedge for some added flavor. Or, try 1/2 cup lemon and 1/2 cup lime juice for lemon-limeade.




Honey Watermelon Drink

A simple, refreshing beverage for your next gathering


3-4 cups seedless watermelon

3 cups ice cold water

2 tsp. lime juice

2 tsp. honey

Blend and serve! For a slushy consistency, freeze a couple hours before serving. Add a slice of lime to the glass rim.



Dijon Honey Mustard
1 tablespoon of local honey
1 tablespoon Dijon mustard
1/4 cup mayonnaise
dash of lemon juice

Stir together in a bowl, serve fresh or refrigerate. Great for appetizers, salads and sandwiches! Makes about 1/4 cup.




Homemade Ketchup with Honey
A quick & easy recipe to remove the processed sugar found in this popular condiment

1 can (6 oz) tomato paste
4 Tbsp. Meadow Wildflower honey
3 Tbsp. white vinegar
3 Tbsp. water
1 tsp. salt
1/4 tsp. onion powder
1/4 tsp. dry mustard
1/8  tsp. garlic powder
pinch allspice (cinnamon, clove, nutmeg)

Combine all ingredients. Refrigerate overnight to blend flavors. Makes about 2 cups.

Tip! Make your own ketchup packets - put leftover ketchup in snack-size plastic bags, and freeze. Or, use the ketchup to make the next recipe for barbecue sauce.



Homemade Barbecue Sauce
Use leftover homemade ketchup with this easy recipe to dress up chicken, pork, beef, burritos, etc.

1/2 cup ketchup
1 Tbsp. prepared yellow mustard
1 Tbsp. vinegar
1 Tbsp. Worchestershire sauce
1/2 tsp. chili powder (regular or chipotle)
pinch smoked paprika, optional

Combine all ingredients. Adjust seasonings to taste. Makes about 3/4 cup.

Tip! Saute finely chopped onions and garlic in olive oil, and add before using.






Fortified Honey Nut Spread/Dip 
Use as a spread on warm bread, toast or bananas. Or, serve as a dip with sturdy crackers, pretzels or celery.

¾ cup peanut butter
1 cup honey
½ cup oatmeal
¼ cup sunflower seeds
¼ cup raisins
1 teaspoon ground flax seeds

In a saucepan over low heat, blend the peanut butter and honey.
Remove from the heat, and add the remaining ingredients. Mix well.
Store in a covered container. Makes about 2-3/4 cups.



Honey Fruit Dip
4 ounces cream cheese, softened
2 Tbsp honey
1/4 cup yogurt, plain or Greek
2 Tbsp heavy cream
2 Tbsp lemon or lime juice

Mash or beat the cream cheese; add honey, yogurt and cream. Beat till smooth. Add lemon or lime juice. Adjust honey to taste. Makes about 1 cup.



Sue’s Healthy Penne Pasta
Credit is given to our customer Sue for giving us this deliciously easy meatless meal using honey.
olive oil
1 large onion, chopped
2-3 cloves garlic, minced
1 small dried hot chili pepper (optional)
2 Tbsp. honey
1 - 28 oz. can whole tomatoes, crushed
1 - 12 oz. can garbanzo beans, drained
1 - pkg Penne pasta, cooked & drained
Parmesan cheese

In a large saucepan, saute the onion in olive oil. Add garlic, chili pepper, honey, tomatoes and garbanzo beans. Simmer about 45 minutes, stirring occasionally. Cook the pasta and drain. Mix the sauce into the pasta. Serve with a generous sprinkle of parmesan cheese. Season to taste. Enjoy!!



Honey Rhubarb Sauce
An excellent topping for ice cream and yogurt


6 stalks rhubarb, cleaned and cut into 1-inch chunks
1/2 cup honey
1 tablespoon flour
1 teaspoon cinnamon

Mix the rhubarb and honey in a saucepan and let sit for 10 minutes. Add the flour and cinnamon. Place on medium heat. When it comes to a boil, stir constantly for 2 minutes. Cook longer as needed to desired consistency; add honey if needed. Remove from heat. Cool. Refrigerate. Makes about 3 cups.





Honey Cornbread
Credit is given to our customer Ginni for sharing this recipe with us


1 c. cornmeal
1 c. flour
2 tsp baking powder
1/2 tsp salt
1 egg
1 c. milk
1/4 c. oil
1/4 c. honey
Grease an 8-inch square pan. Mix dry and wet ingredients separately. Combine. Bake at 400 degrees for 23-25 minutes.



Honey Chocolate Chip Bars

1 cup softened butter
1 cup honey
2 eggs
1 ½ tsp. vanilla
3 cups flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
1 c. chocolate chips

Preheat oven to 350 degrees. Cream the butter. While beating, add honey in a fine stream. Add eggs and vanilla.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Stir into the honey/butter mix. Then, stir in the chocolate chips.

Spoon the dough into a greased 9x13 pan. Bake 20-25 minutes, until lightly browned. Cool. Makes one 9x13 pan.



Honey Date Bars

Filling:
1 cup pitted dates, cut in pieces
½ cup honey
¼ cup water
Dough:
1 cup unbleached flour
1 cup rolled oats
½ cup honey
½ cup unsalted butter, melted
½ teaspoon cinnamon
¼ teaspoon salt

Put dates, honey and water in a pan. Cook slowly until thickened. Cool.
Combine oats, flour, salt, honey, butter & cinnamon in a bowl. Mix well.

Pat half the dough on the bottom of a greased 8x8-inch pan. Next, gently spread all of the cooled filling. Top with the other half of the dough. Bake at 325 degrees for 30 minutes, or until lightly browned. Cut while warm. Makes 32 two-inch bars



Honey – quick guide for everyday use
Note: Infants under one year old should not consume honey.

Natural Sweetener
- Tea, coffee, lemonade
- Breads & scones (mix together w/butter)
- Hot & cold cereals, pancakes, waffles
- Dressings, dips & sauces

Easy Topping for Snacks
- Mix with peanut butter
- Pair with cheese & crackers
- ‘As is’ (Get out the spoon!)

Replacement for sugar in baking
- Use less honey than sugar ( ½ - ¾ )
- Slightly reduce other liquids
- Reduce baking temp. by 25 degrees

Fruit ‘preserve’
- Slows the browning of cut fruit – i.e. apples, pears, bananas

Natural remedies
- Apply to minor cuts and burns
- Drink hot water with honey & lemon
- Eat local honey for plant allergies
- Make your own hair rinse –
     4 cups hot water
     1 tsp. honey
     1 tsp. cider vinegar (for dark hair)     
         or 1 tsp. lemon juice (light hair)
     Cool before using.





Using Flavored Honeys
Transform a few of your favorite recipes with infused & whipped honeys
Chai Tea - add Infused Chai Honey to black tea to make an instant Chai tea
Applesauce - use Infused Lemon Honey in homemade applesauce when the apples aren’t very flavorful, to punch up the taste
Lo Mein Sauce - stir in Whipped Orange Honey for a tangy, citrus sweet flavor

Frosting - use any Whipped Wildflower Honey instead of frosting for cupcakes; frost & serve immediately.



INGREDIENTS:
10-12 cups popped popcorn
4 tablespoons salted butter
1/2 cup honey
1 teaspoon crunchy salt

DIRECTIONS:

Preheat the oven to 300 degrees. Line two cookies sheets with buttered parchment paper. In a medium saucepan, bring the honey and salted butter to a boil. Transfer the popcorn and honey butter to a large bowl and carefully toss to coat evenly with honey caramel. spread on the cookie sheet with a buttered silicone spatula. Sprinkle evenly with crunch salt, Bake for 15-20 minutes, or until popcorn is golden brown and no longer sticky to the touch. Let cool, then store in an air-tight container on the counter for up to a week.