Rhubarb Chutney

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 

All I want to do is get my garden growing!  It’s all I have on my mind, these days.  Do I have all my seeds? Where are the shipments? Did I remember to buy non-GMO seeds? When can I get farmer Bud to till up the garden? Why am I so late, in thinking about all of these?  Potato SEEDS???? ugh!:(

 Yesterday, I was wandering around the yard, watching the clover grow and contemplating the future of my back yard. When I happened upon my wonderful rhubarb plant.


How lovely you are little, big plant!  I didn’t think of you and yet here you are. What a blessing:)


A good friend, a couple years ago, gave me a bit of hers. Now I have, this honkin’ mass of beautiful rhubarb.  Each stalk is at less, an inch in thickness and two feet long.  I pulled out the biggest and longest stalk and then took a bite off the end!  WoooDoggy was it tart!  I felt like a kid all over.

Growing up in Michigan, My mother always had a plant or two her garden or along a fence line. My sister’s and I would each get a cup of white sugar and a short rhubarb stalk and go to town on it.  Dipping the stack in the sugar and then gnawing on the sweet fibers to mix the two flavors.  Yummy!

A few days ago my daughter had a birthday. She loves rhubarb. So, I thought for her big Birthday Bash, I would make something with Rhubarb!  I came across multiple recipes and with a little experimenting, I made this for Hanna!

Happy Birthday HANNA!

Don’t for get to Check out our Marketplace:  mkt.com/beepothecary

Rhubarb Chutney

rhub chut


Rhubarb Chutney

2 tablespoons canola oil
2 shallots, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon allspice
1 teaspoon grated peeled ginger
4 tablespoons Honey
1/4 cup water
1 pound rhubarb stalks, sliced 1/2 inch thick
1 teaspoon red wine vinegar

Heat oil in a medium saute pan. Add the shallots, allspice, salt and pepper and cook for 2-3 minutes, or until just softened. Add the ginger and cook 1 minute more.  Add the rhubarb, honey and water to the pan. Cook until the rhubarb is just tender — you don’t want it to fall apart.  Remove fruit heat and stir in red wine vinegar.

Serve atop chicken, pork or salmon, alongside bread or biscuits or paired with sharp white cheddar, Manchego or blue cheese.

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God has blessed us this week. I pray he will bless you with grace.

Be joyful in hope, patient in affliction, faithful in prayer. Romans 12:12 NIV

PS I’m not a great blogger, but I do love passing on this love of all things delicious!  If my grammar, spelling and punctuation is not correct please forgive me. I pray you can see pass that and see you heart.

Check out out Marketplace:  mkt.com/beepothecary


Herb and Honey Butter Chicken Recipe

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Dinners like tonight, are bitter sweet.  No one’s home but me and I’m really hungry!  So I decide to create a honey dish that will knock my socks off.  If it fails, I’m the only one who will know…But without anyone to eat with, makes it hard for me to want to cook! Well, If pete has to work late, I guess I can put in a few more creative minutes-and Cook!

So I decide to make Herb and Honey Butter Chicken

I love how the honey’s sweetness mixes perfectly with the herb’s salty flavor. It’s a wonderful combination!

Herb and Honey Butter Chicken Recipe



  • 1 egg, lightly beaten

  • 3/4 cup seasoned bread crumbs

  • 2 tablespoons dried parsley flakes

  • 1 teaspoon Italian seasoning

  • 3/4 teaspoon garlic salt

  • 1/2 teaspoon poultry seasoning

  • 4 boneless skinless chicken breast halves (6 ounces each)

  • 3 tablespoons butter


  • 1/4 cup butter, softened

  • 1/4 cup honey


  • Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.

  • In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side Meanwhile, combine butter and honey. Serve with chicken.

So after making this fantastic meal. I have to wait for Pete to come home before, I can eat:(.  I did taste it and it verrrrry good. So good that by the time my Hold-me-till-dinner smoothie is ready. I’ve picked at my chicken and just about eaten a whole piece. Haha! No one is here, so in this perfect world, it never happened:)  My pineapple kale smoothie was pretty darn good too!  I’l give you that recipe another time:) Happy, Happy Eating!