Bee Friendly, Celebrate National Bee Day – Neuse News

National Bee Day, the third Saturday in August, began in 2009, when a small group of beekeepers petitioned and received a formal proclamation from the USDA honoring bees and beekeeping. The purpose of the festival is to bring beekeepers, bee associations, and other interested groups together to connect with the community to advance beekeeping, using a unified effort one day a year. What better way to celebrate the venerable bee than to enjoy their delicious honey!

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

· See the bees up close and safely in the observation hive

· See how honey is extracted from beehives

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

· Kids can 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 questions of beekeepers

· Learn about pollinator-friendly plants

The health benefits of honey are many;

* Aids in the prevention of cancer and heart disease,
* Reduces ulcers and other gastrointestinal disorders,
* All honey is anti-bacterial and anti-fungal,

* Increases athletic performance,
* Reduces cough and sore throat,
* Helps regulate blood sugar,
* heals wounds and burns,
* is a natural probiotic, and

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

Homemade hot honey

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

¼ cup local honey

1 tablespoon of your favorite hot sauce, more if desired

That’s the right two ingredients, stir them together and give it a taste, add more hot sauce if you want it to kick it up a bit more.

How to use hot honey

Drizzle over freshly cut slices of sweet watermelon, then top with basil, feta and pistachios. Couldn’t be more fresh and delicious, and of course easy!!

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

Honey-Mustard Vinaigrette

(Better than your usual honey mustard dressing)

1 clove garlic, minced

1 tablespoon apple cider vinegar

1 ½ teaspoons Dijon mustard, your preference on course or smooth

1/8 teaspoon “local” honey

Fresh pepper to taste, I use a lot

1/3 cup extra virgin olive oil

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

Product 8, 1 tablespoon serving, 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, blanched almonds

1 teaspoon of sugar

1 1/2 teaspoons honey

1/2 teaspoon chipotle chili powder

1/4 teaspoon cumin

1/4 salt

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

Serves 10, each serving included: Calories 138, Fat 10.6g, Protein 4.6g, Carbohydrate 8.5g,

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

Honey-Soy Broiled Salmon

1 scallion, minced

2 tablespoons low-sodium soy sauce

1 tablespoon of rice vinegar

1 tablespoon of honey

1 teaspoon fresh ginger slices

1 pound center-cut salmon fillets, skinned and cut into 4 pieces

1 tablespoon toasted sesame seeds

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

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

and fragrant, about 5 minutes.)

In a medium bowl, whisk the scallions, soy sauce, vinegar, honey, and ginger until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons sauce and refrigerate; Let marinate for 15 minutes. Reserve remaining sauce.

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

Transfer the salmon to the pan, skin-side down. (Discard marinade.) Bake salmon 4 to 6 inches from heat source, 6 to 10 minutes. Drizzle with reserved sauce and garnish with sesame seeds.

Honey Ginger Dijon Glazed Pork Chops

4 – 6 pork loin chops

2 tbsp. Fresh grated ginger root
1/2 cup honey
1/2 tsp. Kosher salt
1/2 tsp. Fresh black pepper
2 tbsp. Dijon mustard

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

Grill 4 to 6 pork loin chops and brush frequently 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 tomato paste

2 tsp chili paste, I substituted Sriracha

4 cloves garlic, minced

1 tablespoon of rice vinegar

2 tablespoons corn starch

for service

Prepared rice, brown, quinoa, or rice cauliflower

Toasted sesame seeds

Chopped green onions

Place chicken in bottom of 6-quart or large slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over chicken. 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 you are available, flip the chicken once halfway through to coat both sides. (If not, don’t stress; it will still be delicious.)

Remove chicken to a plate and let 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 especially thick, you can cook it in the slow cooker for the full 30 minutes or follow the stovetop method below.

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

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

Serves 4, each serving included: Calories 329, Fat 7g, Protein 35g, Carbs 32g,

Fiber 1 gram, cholesterol 162 mg.

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