I’ve just been given a couple of jars of wildflower honey from my bee-keeing friend, Carol, who has been raising bees on her farm in Iowa for several years. That's Carol on the right with our friend Tom who is learning how to extract honey from the hives.
With new jars honey in my cupboard, I started to look for ways to use it. Here is a honey-sweetened recipe that might go well on an Oktoberfest menu becasue the flavors seem so German to me due to the bacon, vinegar and noodles. You could even use spaetzle dumplings instead of the noodles. You can find packages of dried spaetzle dumplings near the noodles in your supermarket.
Honey-Glazed Chicken and Carrots
Prep Time: 30 Minutes
Start to Finish: 30 Minutes
3 cups uncooked egg noodles (6 oz)
1 tablespoon olive or vegetable oil
1 package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
2 slices uncooked bacon, cut into 3/4-inch pieces
1 medium onion, coarsely chopped (1 cup)
2 cups ready-to-eat baby-cut carrots
1/2 cup honey
1/4 cup red wine vinegar
1/2 teaspoon dried thyme leaves
1. Cook and drain noodles as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
3. Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.
4 servings (1 1/2 cups each)
Grandson, Blake liked this recipe because he could pick up the carrots, noodles and pieces of chicken with his fingers.
For more information on raising bees and making honey, go to master Beekeeper Bob Sitko's web site at: http://naturesnectar.blogspot.com/2008/08/extracting-workshop.html