Yummy Recipes to Delight the Taste Buds

Wild Honey Box Sweet BBQ Wings

Ingredients/Wings:

3 lbs. drumettes and flat wings (tips removed)

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. sea salt

1/2 tsp. black pepper

Ingredients/Honey Sauce:

1 cup of your favorite BBQ Sauce

1/4 cup Wild Honey Box Creamy Habanero honey

1/2 tsp. garlic powder

Instructions:

Preheat oven to 425 degrees. Line a flat pan with foil and spray with non-stick spray.

In a large bowl, place garlic powder, smoked paprika, salt & pepper. Mix.

Sprinkle or toss wings in the spice mixture.

Bake for 15 minutes, turn the wings over, and bake for another 20 minutes.
Turn on broiler (high setting) brown wings for 2-3 minutes.

In a small pot, combine and warm the BBQ sauce, Wild Honey Box creamy habanero honey, and garlic powder.

Once wings have browned, remove wings with tongs, place them in a bowl, and toss the wings in the sauce. Then, place the saucy wings back under broiler for 2-3 minutes until wings are browned. Enjoy!

CGrilled Lemon Shrimp

We make this regularly using a Fire Disk cooker (it’s a big wok set on medium/high heat), but a cooktop or skillet works, too.

Ingredients:

1 – 1 -1/2 1bs. fresh wild caught shrimp (shelled and deveined)

2 tablespoons butter or you’re favorite oil

1 small sweet or red onion, diced

2 cloves fresh garlic pressed

Pinch of salt, pepper, Tony Chachere’s (optional)

1 large fresh lemon cut in half

2 heaping tablespoons Wild Honey Box honey (we use the Huajilla,
Creamy Lemon honey or Creamy Habanero honey)

2 tablespoons fresh cilantro chopped fine

Instructions:

Prepare & clean the shrimp.

Put butter or oil in the hot skillet/pan, add onion, garlic, and seasonings, and cook on medium till onions are transparent.

Toss shrimp into a pan or skillet, stirring and turning the shrimp.

Cook for 3-4 minutes, depending on the size of the shrimp.

Squeeze fresh lemon juice over the shrimp, and pour honey over the shrimp while tossing and stirring.

Add fresh cilantro over shrimp, squeeze the remaining lemon juice onto the shrimp, and serve.

Creamy Cinnamon Honey French Toast

Ingredients:

5 eggs beaten

2 tablespoons heavy cream

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

6 slices bread

4 tablespoons salted butter divided in half

1/2 cup Wild Honey Box Creamy Cinnamon honey (Creamy Chia honey is delicious, too)

Chopped fresh Texas pecans (optional)

Instructions:

Melt 2 tablespoons butter on low heat.

Beat eggs, cream, cinnamon, and ginger together.

Dredge slices of bread in egg mixture and place in pan, cooking slowly until light brown. Turn over and brown the other side. Place cooked slices in oven under low heat to keep warm until all slices of French toast are cooked.

Gently warm up the creamy honey enough to drizzle over the slices of French toast, and top the French toast with butter and chopped fresh pecans.

Wild Honey Box’s Favorite Honey Lemonade

Ingredients:

1/4 cup Wild Honey Box honey (we use Huajiila or Sweet Clover honey)

1/2 cup boiled water

1/2 cup lemon juice from 3 to 4 lemons  (If you can find Meyer lemons, they’re the best )

1-1/2 cups cold water

Instructions:

In a heat-safe bowl or measuring cup, mix the honey and boiled water well using a whisk. The honey will dissolve quickly in the warm water.

In a large mason jar or pitcher, add the honey mixture, along with the lemon juice and remaining cold water. Stir well to combine, or secure a lid on the jar and shake well. Taste and adjust any flavoring as needed.

Serve this lemonade immediately into a glass of ice, or store it in the fridge until you’re ready to serve. This recipe makes roughly 4 small glasses (about 2/3 cup each before you pour it over ice), so feel free to double or triple this recipe if you need to serve a crowd. You can store it in an airtight container in the fridge for up to 1 week.

Farmer’s Market Kale Smoothie

Wendy used to buy one of these and drink it every Saturday morning as she set up for the farmer’s market in Houston…here is the recipe.

Ingredients:

1 – 2 big handfuls chopped fresh kale

1 frozen banana peeled & sliced

1 heaping tablespoon of unsweetened almond butter

1 cup coconut water

Pinch of sea salt

5 ice cubes

2 tablespoons Wild Honey Box honey—we use the Wildflower honey (you can add more or less honey “to taste”)

Instructions:

In a vita-mix or blender.

Add all ingredients.

Blend for 45-60 seconds.

Enjoy!

Dark Chocolate Fudge

Ingredients:

1 – 14  oz. can sweeten and condensed milk

2 – 12 oz. bags semisweet chocolate chips

1/3 cup Wild Honey Box honey

1 teaspoon vanilla

1/2 cup chopped walnuts (optional)

Instructions:

Spray a 9x9x2 inch baking dish with a nonstick coating.

Melt chips, sweetened and condensed milk, and Wild Honey Box Honey over medium heat.

Remove from stove and stir in vanilla and nuts.

Spread into the coated baking dish. Cool and cut into squares.

Store in a cool place.