Friends for bees, celebrate National Bee Day — Neuse News

National Honey Bee Day, the third Saturday in August, began in 2009 when a small group of beekeepers requested and obtained a formal USDA proclamation honoring bees and beekeeping. The purpose of the celebration is to bring together beekeepers, bee associations and other interested groups to connect with communities to advance beekeeping, making a joint effort one day a year. What better way to celebrate the honorable bee than to enjoy its delicious honey!

The Lenoir County Farmers Market will celebrate National Bee Day on Saturday, August 20, 2022 from 9:00 AM to 12:00 PM. The market is located at 100 North Heritage Street in downtown Kinston. In this event you will be able to;

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

· See how honey is extracted from the honeycomb

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

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

· Learn how you can protect our pollinators

· Ask questions to the beekeepers

· Know the plants that are friendly to pollinators

The health benefits of honey are numerous;

* Helps prevent cancer and heart disease,
* Reduces ulcers and other gastrointestinal disorders,
* All honey is antibacterial and antifungal,

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

* Helps to improve the skin.
I say the best way to celebrate is by using all natural and local honey to plan your summer meals!!

Homemade hot honey

(Hot honey is all the rage and it couldn’t be easier to stir your own)

¼ cup local honey

1 teaspoon of your favorite hot sauce, more if desired

That’s two ingredients, stir them and give it a taste, if you want it to have a bit more bite add more hot sauce.

How to use hot honey,

Top with freshly cut sweet watermelon chunks, then top with basil, feta and pistachios. It couldn’t be fresher and more delicious, and of course easy!!

You can also use hot honey in dressings, cocktails, and the most popular in Tennessee and Kentucky is friend chicken!

Honey and 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, your preference for plain or mild

1/8 teaspoon “local” honey.

Fresh ground pepper to taste, I use a lot

1/3 cup extra virgin olive oil

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

Makes 8, 1 tablespoon servings, each serving contains; Calories 84, carbohydrates 0.5g, sugars 0.4g, fat 9.2g, sodium 48.6mg.

Honey Glazed Almonds

1 1/2 cups raw, unblanched almonds

1 spoonful of sugar

1 1/2 spoons of honey

1/2 teaspoon ground chipotle chili powder

1/4 teaspoon ground cumin

1/4 of salt

Line a large baking tray with baking paper. Place almonds in a medium nonstick pan; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine remaining ingredients in a 2-cup glass measure. Microwave on HIGH for 30 seconds. Add the honey mixture to the saucepan and cook for 2 minutes, stirring constantly. Place almond mixture on prepared baking sheet in a single layer; leave to rest for 10 minutes. Separate any group.

For 10 servings, each serving contains: 138 calories, 10.6 g fat, 4.6 g protein, 8.5 g carbs,

Fiber 2.6 g, cholesterol 0.0 mg, sodium 63 mg.

Roasted salmon with honey and soy

1 spring onion, chopped

2 tablespoons reduced sodium soy sauce

1 tablespoon of rice vinegar

1 spoonful of honey

1 teaspoon fresh minced ginger

1 pound center-cut salmon fillet, skinned and cut into 4 portions

1 teaspoon toasted sesame seeds

(Roasting sesame seeds brings out the full, nutty flavor of the seeds. Heat the seeds

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

and fragrant, about 5 minutes.)

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

Preheat the grill. Line a small baking sheet with aluminum foil and coat with cooking spray.

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

Honey Ginger Dijon Glazed Pork Chops

4 – 6 pork loin ribs

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

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

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

Crock Pot Honey Garlic Chicken

1 ½ boneless, skinless chicken thighs, or I like to use breast tenders

1/3 cup low-sodium soy sauce

1/3 cup honey

2 tablespoons of tomato paste

2 teaspoons of chili paste, I substituted Sriracha

4 cloves of garlic, minced

1 tablespoon of rice vinegar

2 tablespoons of corn starch

To Serve

Prepared rice, wholemeal, quinoa or riced cauliflower

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, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or 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 once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let it cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook 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 stirring in 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 your slow cooker insert is kitchen safe, you can remove it from the slow cooker and place it directly on the burner, but don’t unless you are POSITIVE the insert is kitchen safe or it may break).

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

For 4 servings, each serving contains: Calories 329, Fats 7 g, Proteins 35 g, Carbohydrates 32 g,

Fiber 1 g, cholesterol 162 mg.

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