Quick n’ Easy Chili Garlic Stir Fry

This recipe for Chili Garlic Stir Fry is perfect for those weeknights when you need and easy meal to throw together in a short amount of time. It’s also easy to adjust for the amount of people you are cooking for.

Serves 4.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into bite size pieces no more than 3/4″ thick
  • 4 cups frozen stir fry veggie mix
  • 1 package fresh egg noodles or rice noodles
  • 1 jar Beary Berry Honey Chili Garlic Honey Glaze
  • Salt and pepper

Directions:

  1. In a large frying pan or wok, sprinkle chicken with salt and pepper and fry until it is cooked through, approximately 10 minutes.
  2. In the meantime, prepare noodles according to package directions.
  3. Add stir fry veggies and cook until veggies begin to soften but are still crunchy, approximately 5-8 minutes.
  4. Pour Beary Berry Honey Chili Garlic Honey Glaze over chicken and veggies, to taste.
  5. Serve over noodles and enjoy!

 

Tips:

  • Try substituting the Chili Garlic Honey Glaze with our Teriyaki or Spicy Ginger honey glazes instead.
  • Serve the stir fry over rice instead of noodles.

Orange and Pomegranate Salad

A refreshing side dish for a Mediterranean meal.

4 large oranges
2 tbsp Beary Berry Pomegranate Honey
1 tbsp pure pomegranate juice
3 large Medjool dates, pitted, chopped
3 large figs, chopped
2 tbsp toasted pistachios or other nuts, toasted and chopped
2 tbsp pomegranate seeds (optional)

  1. Slice the top and bottom off of each orange. Use your knife to cut the peel of the orange away from the flesh, leaving no white pith (it’s bitter).
  2. Once peeled, slice each orange into thin slices and arrange them on a large plate or platter, overlapping them slightly. Leave a 1-inch border from the edge.
  3. Whisk together the Beary Berry Pomegranate Honey and pomegranate juice. Drizzle evenly over the orange slices. Sprinkle with the chopped dates and figs, then the pistachios and pomegranate seeds.
  4. Serve and enjoy!

 

Stuffed Swiss Chard Rolls in Sweet and Sour Tomato Sauce

Using Swiss chard leaves makes rolling really easy, much simpler than cabbage. If the leaves break or tear a bit, don’t worry about it. They work best if they’re somewhat wilted – leave on the counter overnight and they’ll work great. Also works great with kale leaves and beet greens.

20 large Swiss chard leaves, thick/heavy stem removed (about one inch up the leaf)
800 gr ground extra lean beef, bison, chicken or turkey
2 1/2 cups rice, cooked
1 medium onion, finely diced
2.5 tsp dill, dry (double if using fresh)
2 large egg
1 tsp salt (optional)
1 tsp pepper
1/2 cup half and half

Sweet and Sour Sauce
28 oz tin of crushed tomatoes, no sodium added
3/4 cup Beary Berry Honey
3/4 cup apple cider vinegar or white vinegar
salt to taste (optional)

  1. Preheat oven to 350 degrees
  2. Make the sweet and sour sauce – in a medium bowl, whisk together the honey and vinegar, then stir in the crushed tomatoes. Adjust to your taste, adding a bit more honey or vinegar, or a pinch of salt. Set aside.
  3. In a large bowl, combine all the remaining ingredients except the Swiss chard. Mix well and divide into 12 portions for 2 large rolls per serving. If making smaller, more traditional rolls, divide mixture into 24 and slice the Swiss chard leaves in half length wise.
  4. Place a portion into the center of each chard leaf and shape into a log. Roll leaf around filling and place in a 9×13 baking dish seam side down. (If there are small tears in the leaves don’t worry about it).
  5. Pour the sauce over the rolls and cover the pan with foil.
  6. Bake 40 to 45 minutes or until the meat is cooked through.  Serve hot.

Lazy Cabbage Roll Method:

  1. 1. Pour a bit of the sauce on the bottom of the 9×13 pan.
  2. Arrange half of the leaves in the pan, so that the cover the bottom and come up the sides just a bit.
  3. Distribute the meat mixture evenly over the leaves, pressing gently to make a thin, flat layer.
  4. Top with the remaining leaves, pressing down slightly and tucking the leaves down the sides of the meat, effectively making one large “roll.”
  5. Pour the sauce over the top, cover with foil and bake 30 to 40 minutes.

Recipe by ElaineWilson.com, used with permission.

Baked Honey Eggs Benedict

Here’s a delicious breakfast recipe that will be sure to impress!

Serves 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

4 Tbsp butter

1 package English Muffins

1 lb. thick-cut bacon

1/4 cup Beary Berry Honey Plain Liquid Honey

12 eggs

Salt & pepper, to taste

For Hollandaise:

2 packages Hollandaise sauce mix

2 cups milk

1/2 cup butter

Fresh chives for garnish

Directions:

  1. Preheat oven to 350℉.
  2. Spread each muffin half with butter and place on a baking sheet. Bake for 10 minutes. Set aside.
  3. Cut each slice of bacon in half and lay out on a parchment-covered baking sheet. Drizzle with Beary Berry Honey Plain Liquid Honey and bake in oven for 20-25 minutes, turning once.
  4. Prepare Hollandaise sauce according to directions on package and keep warm.
  5. Arrange the toasted muffin halves on a parchment-covered baking sheet and divide the bacon between the muffins. Gently break an egg over each muffin half, sprinkle with salt and pepper, and bake in the oven for 12-15 minutes or until the eggs are cooked to your preference.
  6. Top with warm Hollandaise sauce and fresh chives.
  7. Serve and enjoy!

Tip: Try using any of our berry flavoured honeys on the bacon for a fun and delicious twist!

Happy Hibiscus Chia Seed Pudding

Need a quick and healthy dessert idea? Chia seeds are high in fibre and antioxidants, making this chia seed pudding a go-to recipe for packable lunches or dinner parties!

Makes 4 servings

Prep Time: 10 minutes

Fridge Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients:

2 Tbsp B&T Happy Hibiscus Honey

2 cups almond milk

6 Tbsp Chia seeds

Fresh Berries

Directions:

  1. Combine almond milk, B&T Happy Hibiscus Honey, and Chia seeds in a medium-size mixing bowl. Mix well until the honey has fully dissolved.
  2. Cover and refrigerate for at least 4 hours but preferably overnight.
  3. Stir well and divide the pudding into equal portions in dessert cups.
  4. Top with fresh berries and a drizzle of honey.
  5. Serve and enjoy!

Tip: Try making this Chia Seed Pudding recipe with any one of our flavoured honeys for a unique and delicious flavour every time!

Honey & Dill Grilled Salmon

This grilled salmon is quick and easy to make and is sure to be a crowd pleaser!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients: 

1 cedar plank

1 large fresh, skinless salmon filet

4 large sprigs fresh dill

1 bottle Beary Berry Honey Dill & Honey Glaze

Directions:  

  1. Soak cedar plank in water for at least 8 hours prior to grilling.
  2. Preheat grill to medium-high heat.
  3. Place salmon filet on cedar plank and top with sprigs of fresh dill. Place on grill and cook until salmon is nearly cooked through, about 10-12 minutes.
  4. During last 5-10 minutes of cooking, pour Beary Berry Dill & Honey Glaze over salmon.
  5. When salmon is cooked through, remove from heat.
  6. Serve with baked potatoes or rice and a side of fresh vegetables.

Lemonade Crinkle Cookies with Lemon Honey

These delightful little gems boast a sweet and crisp flavour and are the perfect snack for afternoon tea.

Makes 1.5-2 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1/2 cup butter, softened

1/2 cup Beary Berry Honey Lemon Honey

1/2 tsp vanilla

1 egg

1 teaspoon lemon zest

1 tbsp fresh lemon juice

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

2 cups all-purpose flour

1/2 cup icing sugar

Directions: 

  1. Preheat oven to 325℉. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, cream butter and Beary Berry Honey Lemon Honey until light and fluffy. Add vanilla, egg, lemon zest, and lemon juice and beat well. Scrape down sides and beat again.
  3. Slowly stir in all dry ingredients until just combined. Scrape sides of bowl and mix again briefly.
  4. Pour icing sugar on large plate. Roll a heaping teaspoon of dough into a ball and roll in icing sugar until coated. Place on baking sheet.
  5. Bake for 9-11 minutes or until bottoms are barely brown.
  6. Remove from oven and allow cookies to cool briefly before transferring to a rack to finish cooling.

Grilled Salmon with Pineapple Citrus Glaze

This grilled salmon is quick and easy to make and is sure to be a crowd pleaser!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients: 

1 cedar plank

1 large fresh, skinless salmon filet

1 can pineapple tidbits

1 bottle Beary Berry Honey Pineapple Citrus Honey Glaze

Directions:  

  1. Soak cedar plank in water for at least 8 hours prior to grilling.
  2. Preheat grill to medium-high heat.
  3. Place salmon filet on cedar plank and top with pineapple tidbits. Place on grill and cook until salmon is nearly cooked through, about 10-12 minutes.
  4. During last 5-10 minutes of cooking, pour Beary Berry Honey Pineapple Citrus Honey Glaze over salmon.
  5. When salmon is cooked through, remove from heat.
  6. Serve with baked potatoes or rice and a side of fresh vegetables.

 

Asian-Style Grilled Chicken Lettuce Wraps

If you’re looking for a healthy and delicious meal plan then you’ve come to the right place. These Asian-Style Grilled Chicken Lettuce Wraps are full of bold and crisp flavour and so healthy that you won’t have to worry about eating another one.

Serves 4.

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes 

Ingredients: 

  • 4 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 tbsp soy sauce
  • 4 tbsp chicken broth
  • 1 tbsp vinegar
  • 1-2 tsp Sriracha Chili Sauce
  • 1 tbsp Beary Berry Honey Liquid Honey
  • 1/2 tsp ground ginger
  • 2 garlic cloves, minced
  • 1/2 onion, chopped into 1-inch pieces
  • 2 red peppers, chopped into 1-inch pieces
  • 1 can pineapple chunks
  • 1 cup grated carrots
  • 8 Chinese cabbage leaves, with the ribs cut out
  • 2 cups cooked quinoa
  • Beary Berry Honey Spicy Ginger Honey Glaze 

Directions:

  1. In a small bowl, mix soy sauce, chicken broth, vinegar, Sriracha Chili Sauce, honey, ginger, and minced garlic until combined. Pour over chicken cubes and let marinade for at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Prepare chicken skewers. Soak 8 bamboo skewers in water for 5-10 minutes. Layer red peppers, onions, pineapples chunks, and marinaded chicken on the skewers.
  4. Cook skewers on grill until chicken is cooked through, about 5 minutes per side.
  5. To serve, take one cabbage leaf and add contents of one skewer. Top with grated carrots and quinoa. Add Beary Berry Honey Spicy Ginger Honey Glaze to taste.

Honey Cheesecake

This rich and creamy cheesecake is easy to make and uses honey as a sweetener instead of sugar. Try experimenting with various flavoured honeys for a unique taste every time. The possibilities are endless!

Prep Time: 30 minutes

Cook Time: 1.5 hours

Total Time: 2 hours

Ingredients:

4 8oz blocks of cream cheese

2/3 cup Beary Berry Honey Liquid or Flavoured Honey

4 eggs

1 tsp pure vanilla extract

Directions: 

  1. Make sure all ingredients are at room temperature before starting.
  2. Beat cream cheese with an electric beater until smooth and fluffy.
  3. Beat in honey and vanilla.
  4. Add eggs and beat until combined.
  5. Pour into a buttered and crumb lined 9 inch springform pan.
  6. Place in a hot water bath.
  7. Bake at 350℉ until set (about 1.5 hours or less). Remove pan from water bath and let cool on a wire rack.
  8. Chill over night before serving.