National Honey Bee Day, the third Saturday in August, began in 2009 when a small group of beekeepers requested and received an official USDA proclamation honoring bees and beekeeping. The purpose of the holiday is to bring together beekeepers, bee associations and other interested groups to connect with communities to advance beekeeping, using a united effort one day a year. What better way to celebrate the venerable bee than to taste their delicious honey!

The Lenoir County Farmers Market will celebrate National Honey Bee Day on Saturday, August 20, 2022 from 9:00 a.m. to noon. The market is located at 100 North Heritage Street in downtown Kinston. In this event you will be able to;

· Watch the bees up close and safely in an observation hive

· See how honey is extracted from the honeycomb

· Sample local honey produced by members of the Neuse Regional Beekeepers

· Kids can come make their own bee craft and get free coloring pages that will help them understand the importance of pollinators

· Learn how you can protect our pollinators

· Ask the beekeepers questions

· Learn about plants that are pollinator friendly

The health benefits of honey are numerous;

* Helps prevent cancer and heart disease,
* Reduces ulcers and other gastrointestinal disorders,
* All honey is anti-bacterial and anti-fungal,

* Increases athletic performance,
* Reduces cough and throat irritation,
* Helps regulate blood sugar,
* Heals wounds and burns,
* It is a natural probiotic and

* Helps improve the skin.
I say the best way to celebrate is to use all natural and local honey in your summer meal planning!!

Homemade hot honey

(Hot honey is all the rage and it couldn’t be easier to get yours on)

¼ cup local honey

1 teaspoon of your favorite hot sauce, more if desired

It’s just two ingredients, mix them together and give it a taste, if you want it to drink a little more add hot sauce.

How to use hot honey

Top with fresh cut pieces of sweet watermelon, then add basil, feta and pistachios. It couldn’t be more fresh and delicious, and of course easy!!

You can also use hot honey in sauces, cocktails, and the most popular one in Tennessee and Kentucky is on chicken mik!

Honey-mustard vinaigrette

(Better than your usual honey mustard dressing)

1 clove of garlic, minced

1 tablespoon of apple cider vinegar

1 ½ teaspoons Dijon mustard, according to your preference for spicy or mild

1/8 teaspoon “local” honey.

Fresh ground pepper to taste, I use it a lot

1/3 cup extra virgin olive oil

Whisk together the garlic, vinegar, mustard, honey, salt, and pepper in a small bowl. Slowly pour in the oil. Store in an airtight container!

Makes 8. 1 tablespoon, each serving contains; Calories 84, Carbs 0.5g, Sugars 0.4g, Fat 9.2g, Sodium 48.6mg.

Honey glazed almonds

1 1/2 cups raw, unbleached almonds

1 spoon of sugar

1 1/2 teaspoons of honey

1/2 teaspoon ground chipotle chili powder

1/4 teaspoon ground cumin

1/4 salt

Line a large baking sheet with parchment paper. Place almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly browned, shaking pan frequently. Combine the remaining ingredients in a 2-cup measuring cup. Microwave on HIGH for 30 seconds. Add the honey mixture to the pan and cook for 2 minutes, stirring constantly. Place the almond mixture in a single layer on the prepared baking sheet; let it stand for 10 minutes. Break each grouping.

Serves 10, each serving contains: Calories 138, Fat 10.6g, Protein 4.6g, Carbohydrates 8.5g,

Fiber 2.6g, Cholesterol 0.0mg, Sodium 63mg.

Honey Baked Soy Salmon

1 chopped onion

2 tablespoons reduced sodium soy sauce

1 tablespoon of rice vinegar

1 spoon of honey

1 teaspoon of fresh grated ginger

1 pound center-cut salmon fillet, skin removed and cut into 4 pieces

1 teaspoon toasted sesame seeds

(Roasting sesame seeds brings out the full flavor of the seeds and nuts. Heat the seeds

in a dry skillet over medium heat, or on a sheet pan in a 275ºF oven, until golden

and fragrant, about 5 minutes.)

Whisk the onion, soy sauce, vinegar, honey, and ginger in a medium bowl until the honey is dissolved. Place the salmon in a resealable plastic bag, add 3 tablespoons of sauce and refrigerate; let them marinate for 15 minutes. Reserve remaining sauce.

Preheat the broiler. Line a small baking tray with foil and spray with cooking spray.

Transfer the salmon to the pan, skin side down. (Remove marinade.) Broil salmon 4 to 6 inches from heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Ginger Dijon Honey Glazed Pork Chops

4 – 6 pork chops

2 tablespoons. fresh grated ginger root
1/2 cup honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tablespoons. Dijon mustard

Simmer together in a small saucepan for about 10 minutes over medium heat.

Grill 4 to 6 pork chops and brush repeatedly with honey, ginger and Dijon glaze.

Honey Pot Garlic Chicken

1 ½ skinless boneless chicken thighs, or I like to use tender breasts

1/3 cup low-sodium soy sauce

1/3 cup honey

2 spoons of tomato paste

2 teaspoons of chili paste, I substituted Sriracha

4 cloves of garlic, minced

1 tablespoon of rice vinegar

2 spoons of corn starch

For serving

Cooked rice, brown rice, quinoa or cauliflower with rice

Toasted sesame seeds

Chopped green onion

Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium bowl or extra large measuring cup, mix together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over chicken. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If available, turn the chicken halfway through to coat both sides. (If not, don’t stress; it will still be delicious.)

Remove the chicken to a plate and let it cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and simmer on HIGH for 15 minutes, until sauce thickens slightly, stirring occasionally. If you want the sauce to be extra thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

To thicken the sauce faster, reduce the sauce on the stove: After adding the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stove over medium heat, stirring often, until the sauce thickens, 5 to 10 minutes. (If the slow cooker insert is stove-safe, you can remove it from the slow cooker and place it directly on the burner, but don’t do this unless you are POSITIVE that your insert is stove-safe or it may crack .)

Using two forks (or your fingers if the chicken is cold enough), shred the chicken and place in the slow cooker. If you reduce the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

Serves 4, each serving contains: calories 329, fat 7 g, protein 35 g, carbohydrates 32 g,

Fiber 1g, Cholesterol 162mg.

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *