Thursday, March 6, 2014

Spring Honey Recipes courtesy of the National Honey Board

Honey Cucumber Salad
  • 3 medium  - cucumbers, thinly sliced and halved
  • 1/4 cup - honey
  • 1/2 cup - white balsamic vinegar, (can also use white wine vinegar)
  • 1/4 cup - water
  • 2 tablespoons  - red onion, diced
  • salt, to taste
Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and diced red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

Summer Fruit Soup
(makes 4 servings)  
  • 1/2 cup - honey
  • 1 Tablespoon - cornstarch
  • 1 teaspoon - vanilla extract
  • 1/2 teaspoon - ground cinnamon
  • 3 cups (16 oz.) - pitted cherries or blueberries, thawed if frozen
  • 3 large - peaches, peeled, pitted and cut into 1/2-inch cubes
  • 2 cups - plain nonfat yogurt
In a large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours. To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.
Honey, Nut Butter and Banana Sandwich
(makes 1 serving)
  • 1 - thin sandwich roll, whole wheat 
  • 1 tablespoon - honey
  • 1 tablespoon - nut butter (almond, peanut or macadamia)
  • 1/2- banana, sliced
Cut roll in half. Spread honey and nut butter onto one half of roll. Layer banana on top and close sandwich with second half of roll.  

Chicken Fingers with Honey Dipping Sauce

(Makes 4 servings)
  • 1½ tablespoons - honey 
  • ½ tablespoons - expeller pressed canola oil 
  • ¼ teaspoon - ginger powder 
  • ¼ teaspoon - kosher salt 
  • ⅛ teaspoon - black pepper 
  • Two 8-ounce - skinless, boneless chicken breast halves, each cut into eight ½-inch strips , (for a total of 16 strips) 
  • 1 cup - panko bread crumbs 
  • 2 tablespoons - wheat germ 
Dipping Sauce:
  • ⅓ cup - honey 
  • ¼ cup - creamy peanut butter 
  • 1 tablespoon - lite soy sauce 
  • ½ tablespoon - orange juice 
  • ½ small - clove garlic, minced 
  • ¼ teaspoon - ginger powder
Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, lightly coat with nonstick cooking spray, and set aside. Place the honey, canola oil, ginger, salt and pepper in a large bowl and whisk together to combine. Microwave on high until the mixture is warm and softened, 12 seconds. Add the chicken and toss until each piece is well coated with the honey mixture. Place the panko and wheat germ in a large shallow bowl or on a large plate and use a fork to gently mix together. Coat each chicken strip with the panko mixture and place on the prepared baking sheet. Bake until the chicken is cooked through and the breading is golden on both sides, 12 to 15 minutes. Turn each piece halfway through cooking. While the chicken is baking, prepare the dipping sauce. Place the honey and peanut butter in a bowl and warm in the microwave on high for 15 seconds. Stir in the soy sauce, orange juice, garlic and ginger powder until well combined. Place the dipping sauce in individual bowls and serve with the chicken fingers.
 Morning Buzz Body Scrub
(makes 1-2 treatments)
  • 1/4 cup - freshly ground coffee
  • 1/4 cup - buttermilk
  • 2 Tbsp. - wheat germ
  • 2 Tbsp. - honey
  • 1 Tbsp. - grape seed oil
  • 1 - egg white
In a mixing bowl, combine buttermilk, honey grape seed oil and egg white; mix thoroughly. Slowly add coffee and wheat germ, being careful not to clot or clump. Scrub should be smooth and creamy, but with a slight grit. Allow mixture to stand. Apply all over in shower or bath using a washcloth or body sponge to aid in exfoliation. Rinse completely. Towel dry and apply moisturizer. Chill remaining scrub if necessary.