Honeybee Bliss Honey & Goat Cheese Chicken
4 boneless chicken breasts
1 cup panko crumbs
1 teaspoon Chef Squared Co. Spicy Sow Spice Blend
6oz goat cheese cut into 4 equal portions
4 tablespoons Honeybee Bliss Honey
3 tablespoons melted butter
Non-Stick cooking spray
Preheat oven to 350 °F.
Make a slit in the side of each chicken breast, being careful not to go through the other side. In a medium bowl, add panko crumbs and spice blend. Spray the bottom of a 9×13 baking dish with non-stick cooking spray. Stuff each chicken breast with equal amounts of goat cheese and place in baking dish. Press crumb mixture on top of each breast, coating evenly. Spray the top of each breast with non-stick cooking spray. In a small bowl, stir together butter and honey. Bake chicken breast for 10 minutes. Finally, spoon honey butter over chicken and return to oven for 25 minutes.
Honeybee Bliss Favorite Salad Dressing
· 1/2 cup extra-virgin olive oil
· 1/4 cup of your favorite vinegar
· 2 tbsp water
· 3 tsp honey
· 1 tsp freshly squeezed lemon juice
· 3 tbsp freshly grated Parmesan
· 2 tsp Chef Squared Co. Mad Greek Spice blend
· 3/4 tsp garlic powder
· ½ tsp salt
Whisk & toss over salad
Quick & Easy Honeybee Bliss Herb Pasta
· 2 packages of Homemade Pasta Noodles (Cooked)
· ¼ cup Honeybee Bliss honey
· 3 minced garlic cloves
· ½ cup butter
· 3 tsp Chef Squared Co. I-talian herb blend
· ¼ cup Parmesan cheese
Sauté the garlic in butter for 1 minute. Stir in the honey and spice mix. Toss to coat pasta. Sprinkle with cheese.
Honeybee Bliss Farmer’s Market Thai Dinner
Honey Chicken Satay with Spicy Honey Dipping Sauce
· 2 lbs Boneless Skinless Chicken Breasts
· 2 Cup Coconut Milk
· 2 Tbsp Sesame Oil
· 1 Tbsp Soy Sauce
· 1 Tbsp Lime Juice
· 3 Tbsp Honey
· 2 Garlic Cloves Pressed or minced
Honey Dipping Sauce
· 1 Cup Coconut Milk
· 1/2 Cup Peanut Butter
· 1/2 Cup Chicken Stock
· 1 Tbsp Lime Juice
· 3 Tbsp Honey
· 2 tsp Soy Sauce
· 1 tsp Fish Sauce
· 1 tsp Crushed Pepper Flakes
· 1 tsp minced Garlic
Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.
Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking.
Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.
In a medium saucepan, whisk together all sauce ingredients. Bring just to a boil, turn heat down, and simmer for 5 minutes.
Remove from heat. Chill if desired - can be served warm or cold, we tend to serve it warm.
Assembly and Cooking
Soak wooden skewers in hot water for 30 minutes, before threading with chicken strips.
Spray grill with nonstick spray, grill until cooked through- juices should run clear.
Serve hot, with dipping sauce
Honey Thai Coconut Soup
· 1 tablespoon vegetable oil
· 2 tablespoons grated fresh ginger
· 1 stalk lemon grass, minced
· 2 teaspoons red curry paste
· 4 cups chicken broth
· 3 tablespoons fish sauce
· 1 tablespoon honey
· 3 (13.5 ounce) cans coconut milk
· ½ pound fresh shiitake mushrooms, sliced
· 1 pound boneless, skinless chicken breast
· 2 tablespoons fresh lime juice
· 1 pinch salt to taste
· ¼ cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and honey; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Thai Salad Dressing
2Tbsp (Satay Sauce above)
2 Tbsp Rice wine vinegar
1 Tbsp Honey
Toss favorite Farmer’s Market veggies