In case you haven’t heard, honey is loaded with nutritional benefits, and that is especially true of honey produced locally.
Many research-based health benefits are attributed to honey. It reduces cough and throat irritation, and aids in the prevention of cancer and heart disease.
It assists in blood sugar regulation. Honey does contain simple sugar, but that is not the same as white sugar. Its combination of fructose and glucose helps the body regulate blood sugar.
Honey is a probiotic and possesses large amounts of friendly bacteria. It heals wounds and burns, and often can be as effective as conventional treatments. It reduces ulcers and other gastrointestinal disorders.
It is an anti-bacterial and anti-fungal, it contributes to beautiful skin and can increase athletic performance.
Local honey can be purchased at most local farmer’s markets, including the Lenoir County Farmer’s Market. Get some and try using it in these yummy recipes.
No-Bake Energy Bites
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 teaspoon vanilla
Mix all the ingredients together.
Refrigerate mixture for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate; makes about 20 bites. Optional: Roll the balls in coconut to make them less sticky; the coconut adds a little twist, too.
Chicken and Asparagus Stir-Fry
1 tablespoon soy sauce
1 tablespoon honey
2 boneless, skinless chicken breasts cut into bite-sized pieces (about 1-inch)
1 tablespoon olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds (optional)
In a small bowl or in a zip lock bag, combine soy sauce and honey. Add chicken and stir to coat. Set in the refrigerator until ready. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus and sauté until cooked, about five minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade and add to skillet. Sauté until nearly cooked through (with the insides still slightly pink), about five minutes. Then add garlic, scallions and the reserved marinade to the pan. Sauté for an additional two minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in reserved asparagus and sesame oil.
Serve immediately with rice, garnished with toasted sesame seeds if desired.
Honey Ginger Dijon Glazed Pork Chops
4 to 6 pork loin chops
Glaze:
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
Glaze: Simmer together in a small saucepan for about 10 minutes over medium heat. Grill 4 to 6 pork loin chops and brush repeatedly with the honey, ginger and Dijon glaze.
Honey-Soy Broiled Salmon
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into four portions
1 teaspoon toasted sesame seeds
Toasting sesame seeds brings out the seeds’ full, nutty flavor. Heat the seeds in a dry pan over medium heat, or on a sheet pan in a 275F oven, until golden and fragrant, about five minutes.
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add three tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
Transfer the salmon to the pan, skin side down. Discard the marinade. Broil the salmon 4 to 6 inches from the heat source until cooked through, six to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Honey Roasted Red Potatoes
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees. Lightly coat an 11- x 7-inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion.
In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated oven for 35 minutes or until tender, stirring halfway through the cooking time.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.