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Cumin Chicken Skewers with Honey Lemon Yogurt Dipping Sauce

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

You can tell fall is in the air.  The cool smell of fall in the mornings, the leaves are starting to fall, and the neighbors burning their garden waste…ahhh!     I wasn’t happy about this a month ago, when school started back up and I had to go back.  I just wanted to enjoy every last minute of summer.  But today, Pete and I went to the Cyclopes Festival in Yellow Springs, Ohio. We  just needed to take a day trip away from everything.  A fun place to be with a market of DIY items for sale.  To tell the truth, I felt quite comfortable, like I was home…a bunch of modern day hippies living life, simply.  We went to get some ideas for our booth and our next event, but came away with a full tummy and excitement for whatever.  I still want to enjoy what I have left of this tween season.   At the Festival there was a vendor who made Lebanese food and that got me a thinkin’. I pulled chicken out to thaw this morning and I’ve been harvesting onions, cucumbers, garlic, tomatoes and herbs.  So, how can I use these and make a delicious meal .  Lightbulb going off – festival, garden, summerish food …Try this out, So yummy!  

Cumin Chicken Skewers with Honey Lemon Yogurt Dipping Saucecumin chick skewers

INGREDIENTS

Cumin Chicken Skewers

  • 1 tbs ground cumin
  • 2 garlic cloves, crushed
  • 2 tsp olive oil
  • 2 oranges, rind finely grated, segmented
  • 2.5 lbs chicken thigh fillets, excess fat trimmed, cut into 1 inch square pieces
  • 2 x 14 oz cans brown lentils, rinsed, drained
  • 1/2 cup firmly packed fresh continental parsley leaves
  • 1 bunch fresh chives, cut into 1cm lengths
  • 1 small red onion, halved, thinly sliced
  • 2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced

Honey Lemon Yogurt Dipping Sauce

  • 1-1/2 Tablespoons – honey
  • 2-1/2 Tablespoons – fresh lemon juice
  • 1-1/2 cups – plain Greek yogurt
  • 1-1/2 teaspoons – sea salt
  • 1/4 teaspoon – black pepper, fresh ground

Step 1  Honey Lemon Sauce:  In a mixing bowl, combine the honey, lemon juice, yogurt, salt and pepper. Stir gently, then refrigerate for at least 2 hours before serving.

Step 2   Combine the cumin, garlic, oil and orange rind in a glass or ceramic bowl. Add the chicken and season with salt and pepper. Toss to coat. Thread 4 pieces of chicken onto each skewer.

Step 3   Preheat grill on medium-high. Line a baking tray with foil. Place the skewers on prepared tray. Cook under grill for 3-4 minutes each side or until the chicken is cooked through.

Step 4   Combine the orange segments, lentils, parsley, chives, onion and cucumber in a bowl. Season with salt and pepper. Divide among serving plates and top with skewers. add a dollop of Honey Lemon Sauce

Happy Eating !

Genesis 1:29  And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.

Labor Day – Peanut Butter Honey Fluff

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Today is Labor Day and I get a day off of work…or do I?  I guess, I will not have school work but I do have farm chores, house work and final preparation for the Lithopolis HoneyFest. Sept 6-7th.   We are also extracting honey today.

Active heathy, hive box

Active heathy, hive box

It’s always fun to see how much we will get.  The bummer is, we had one of our hives swarm.  A swarm is when a cluster of bees leave the hive to find another place to house their queen and start a new hive.  Why does this happen, you ask?  Either because of sickness, pest problems, a weak queen, or over population.  But before, I could get out to the hive and save the deserted honey. It was robbed of all its honey by other bees.  I’m hoping the robbers were from our other hives within our apiary.  Our goal this year, is to get our bees through the winter. We have not been luck with winterizing our bees in the past.

How a Hive is set up in the spring

How a Hive is set up in the spring and summer. You would add more hive boxes to the top as the bees multiple and honey production getting greater.

~Later this morning~ So, we just got back in from pulling frames for extraction.  Sad, Sad, News!  There was not enough honey to take. The Queen is laying broad and the hive is active. We felt that the bees needed all the honey they had and what they will be producing to help them through the winter.  We did hear that our Michigan Partners did very well. 30 gallons!  We look forward to eating that when we can.   Not the best of news!  Not a good year for bees either.   Oh Well!

Here’s some good news!  I have an ole friend, who sent me this recipe.  It is perfect for snacking during extracting. (haha, that rhymed – If you know me well enough. I’d never make a good rapper, because I can’t rhyme.  I end up making up word with the same endings sound) anywhooo!  many boo! hehe_ Deb, my twin sister, does the same thing!  On to the Recipe…

Anna Parks thought of me when she saw this recipe. I’ll share it with you

Thank you, Anna

 http://www.iheartnaptime.net/peanut-butter-honey-dip/

Peanut Butter Honey Fluff

Ingredients

  • 1 cup all natural peanut butter
  • 1 (8 oz) container lite cool whip
  • 2 ½ – 3 tbsp honey

INSTRUCTIONS

In a bowl, whip peanut butter and cool whip together until fluffy. Beat in 2 tablespoons of honey (or more for a stronger honey flavor). Beat for another 2 minutes until fluffy. Spoon into a serving bowl and drizzle honey over the top. Serve with fruit or graham crackers.

Happy Eating !

Luke 12:32

“Do not be afraid, little flock, for your Father is well pleased to give you the kingdom.

Oatmeal-Honey Waffles

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Hello Waffles, Mama’s here to eat you up!!

Oh, how I love the smell of waffles cooking in the griddle.   I enjoy spreading the cold butter and watching it melt, in each crispy, square crevasse .  I’m one to devour my first waffle and then taking my sweet time with the second.  Melted butter with warm honey and cinnimon or fresh maple syrup. ~ Oh Lord, help this girl! She a bit delirious with Joy!   Not everyone likes their waffles like I do.  So, I allow my family to choose their own toppings ~ buffet-style.  We like syrup,  jams, fruits, cinnamon and powdered sugar, toasted nuts, and, if I want to splurge and become queen for a day. I put out the whipped cream and chocolate chips.  Lordy, Lordy, Lordy!  A whole lot of goodness all over the house!  🙂

PS.  I have a secret!   My waffles are healthy waffles… don’t tell!

Get in my belly!

Get in my belly!

Oatmeal-Honey Waffles

Ingredients

  • 1 cup uncooked regular oats

  • 1 1/2 cups whole wheat flour or spelt flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 large eggs, separated

  • 1 1/2 cups milk or coconut milk

  • 4 tablespoons melted butter

  • 2 tablespoons honey

  • Toppings: butter, maple syrup

Preparation

1. Preheat oven to 350°. Bake oats in a single layer in a shallow pan 10 minutes or until lightly toasted, stirring after 5 minutes. Let cool on a wire rack 10 minutes. Process oats in a blender or food processor 30 seconds or until finely ground.

2. Sift together flour, baking powder, and salt in a large bowl; stir in ground oats.

3. Beat egg whites at high speed with an electric mixer until soft peaks form.

4. Whisk together egg yolks, milk, butter, and honey in a medium bowl; gently stir into oat mixture. Gently fold in egg whites just until blended.5. Cook batter in a preheated, oiled waffle iron until golden. Serve each waffle with 1 tsp. butter and 1 Tbsp. maple syrup, if desired.

Happy Eating !

Psalm 30:5   New English Translation (NET)

 For his anger lasts only a brief moment, and his good favor restores one’s life.  One may experience sorrow during the night, but joy arrives in the morning.

Fried Honey Banana Recipe with Cinnamon

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Oh Boy, Do I have a sweet-tooth tonight!  I made brownies last night with cinnamon applesauce and coffee. They surprisingly turned out yummy!  But tonight, I need to use up some bananas.  You know why? Overly ripe bananas are way to sweet to eat, but really good in smoothies and I have 20 “just right” bananas. I’ll never get threw them before they are black.  So mark my words, Never shop at Costco when your hungry.  Now I have bananas coming out my @$$ and sweet tooth to boot. So what’s a girl to do?  Googled Banana recipes and start cookin’.  haha!  Here’s a combination of a couple of recipes.  We loved this. I hope you do too:)

Fried Bananas

Fried Honey Banana Recipe with Cinnamon

INGREDIENTS

  • Dash of Coconut Oil
  • 1/4 Tea­spoon Cin­na­mon
  • 1 Medium Banana
  • 1 Table­spoon Honey

INSTRUCTIONS

  1. Cut the banana into about 1/8 inch thick pieces and place in small frying pan with a dash of coconut oil; begin to brown on medium heat.

  2. Mix together your honey, cinnamon and 1/2 table­spoon water in a bowl and set aside.

  3. Flip your banana slices over after 2-5 minutes (mine seemed to take awhile to brown, so check often). Flip full over when the start to brown nicely.

  4. Turn the stove onto low and spoon your honey, water and cinnamon mixture onto the banana slices until it bubbles a bit- reduces.

  5. Sprinkle on additional cinnamon and eat with ice cream, if desired and enjoy!

Ben­e­fits of Cinnamon, Honey and Banana

Ben­e­fits of Cinnamon

  • Effec­tive against ulcer-causing H. pylori bacteria

  • It reduces pain linked to arthritis

  • Reg­u­lates blood sugar

  • Reduces LDL cho­les­terol levels

  • May reduce the pro­lif­er­a­tion of can­cer cells

  • Nat­ural food preservative

  • Effec­tive for men­strual pain and  infertility

  • Has an anti-clotting effect on the blood

Ben­e­fits of Honey

  • Treat­ment of Ulcers

  • Recu­per­a­tion from anemia

  • Treat­ment of hangovers

  • Helps with Jaundice

  • Used as an antiseptic

  • Helps heal mouth disease

  • Heal­ing of wounds

Ben­e­fits of Banana

  • Nat­u­rally fat and cho­les­terol free.

  • High potas­sium content

  • Good amount of vit­a­min C

  • Excel­lent source of vit­a­min B-6

  • Good source of manganese

  • Easy to digest

  • Ben­e­fits of Coconut Oil

  • (so many but these are my top 2 reasons)

  • Heal and relieve intesti­nal problems

  • Helps ease inflammation

Happy Eating !

Genesis 1:22

God blessed them and said, “Be fruitful and increase in number and fill the water in the seas, and let the birds increase on the earth.”

Honey Pretzels with a Honey Mustard Dipping Sauce

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Shopping, planting, baking!  This is a great week. It’s my first week off, of work, for the summer. I’ve got my to-do list and all my projects planned and listed.  So, where do I begin?   Yesterday, Jeannie and I went out herb and flower shopping. We headed out fairly early and decided to avoid the never-ending construction, that is all over Columbus. And because of our smart thinking, we happened upon a wholesale nursery having a 50% off sale.   The day was dream like!  We got out to find flats upon flats of perennials and annuals that needed to be adopted into our gardens.   We pack in all of our wonderful finds, and head back to my house where we unload the SUV.  Now, we are off to Oakland Nursery where we can find just about anything we want and need.  I’m in need of healing herbs to fill my new herb garden.  These herbs will be infused into our soothing oils and healing oils for our companies, Hive and Honey BEEpothecary, and then into our salves and lotions.   After a couple of hours of roaming , collecting  smelling, and eating. We leave with a packed SUV again and almost everything we wanted, in plant form or organic seed packets.  Life is Good! A Friend like Jeannie in your life, is Better.  Thanks Jeannie for a great day.

Today, is raining.  The house is cool and damp.  So I thought, I would make pretzels to bake and take, to a friend who is in need of a “pick me up”!   I love this recipe because it’s a mix, roll, boil and bake.  No kneading or rising 🙂  Try it out! They will make you and everyone who eats them, smile.

Honey Pretzels with a Honey Mustard Dipping Sauce

Honey Pretzels

Honey Pretzels

Ingredients

For the pretzel dough:

  • 3 Tablespoons melted butter
  • 1 Tablespoon Honey
  • 1 teaspoon salt
  • 3 1/2 teaspoons of yeast
  • 4 1/2 cups unbleached white whole wheat flour
  • 1 1/2 cups water

For the bath:

  • 10 cups of water
  • 2/3 cup of baking soda

For the tops:

  • 1 Egg yolk
  • 1 Tablespoon water
  • Coarse sea salt or pretzel salt

Instructions

  1. Put all the pretzel dough ingredients into a bread machine or mixer and set it on the dough setting.
  2. When the dough is near done, pour the 10 cups of water and baking soda into a large pan, cover and bring to a boil. Stir to dissolve the baking soda into the water and keep covered but still boiling. You might need to reduce the heat a bit to keep the pan from boiling over while you prepare the pretzels.- I had a boil-over moment, so add the soda in slowly.
  3. Preheat the oven to 425 F. and prepare two baking sheets by spraying them with cooking spray or lining with a non-stick silicon baking mat. In a small bowl, whisk together the egg yolk and water and set beside the prepared pans with a brush close by for basting the pretzels.
  4. When the dough is done, plop it onto a floured surface and cut into 12 equal pieces.
  5. Shape each piece of the dough into a long snake about 1 1/2 feet long, then form each snake into a pretzel shape.
  6. Carefully set each pretzel into the boiling bath water, cover and let them bathe for 30 seconds. I did three pretzels at a time.
  7. Remove each pretzel carefully from the bath with a slotted spoon or spatula and set onto the prepared baking sheet. Brush with the egg wash, then sprinkle with coarse salt.
  8. Bake at 425 for about 10 – 14 minutes or until they are a beautiful golden brown in color.
  9. Remove from the oven and let cool a bit before eating.

Honey Mustard Dipping Sauce

Honey and Mustard Dipping Sauce

Honey and Mustard Dipping Sauce

  • 1/2 cup Dijon mustard- homemade or storebought
  • 1/2 cup honey- use local – i used mine.
  • 2 tablespoons mayonnaise
  • 1 tablespoons lemon juice
  • Salt and pepper

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

Happy Eating !

English Standard Version 
He said to them, “Because of your little faith. For truly, I say to you, if you have faith like a grain of mustard seed, you will say to this mountain, ‘Move from here to there,’ and it will move, and nothing will be impossible for you.”

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