I attend many food events and festivals and I am always looking for that special person or product that I think shakes up the food world. When I came across the crew at Swarmbustin’ Honey (their website is a great read, lots of great information and knowledge building on bees), I knew this was a group that I wanted to get to know. The first thing that drew me to their booth at the DC Metro Cooking Show was their vast assortment of honeys and the unusual flavors and varieties. I use honey in my kitchen all the time as a sweetener and when I saw their Hot Garlic and Hot Pepper Honey, I knew I found a unique spot. Not only do they feature products for cooking, they have everything any bee keeper would ever need. I left their booth with an array of their products. Back in my kitchen I was thinking about the honey, especially the Hot Pepper Honey and Hot Garlic Honey, I drizzled their Hot Pepper Honey on my chicken cutlet; now I have a new recipe I named Honey Bee Chicken and oh my, what a taste treat that is. Probably one of the best chicken recipes I have made. A real taste treat and so easy to prepare. And don’t pass by my Honey Pecan Bars, every time I make these I am asked for the recipe.
Here I am with Walt Broughton and his boys
Check out one of Walt Broughton’s videos below
Honey Pecan Bars
- 3 1/2 cups coarsely chopped pecans
- 2 cups flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet. Bake 350 degrees for 5 to 7 minutes or until lightly toasted. Cool completely, Line a 9 x 13 inch pan with heavy-duty foil, grease lightly. In a food processor, pulse together the flour, powdered sugar, and 3/4 cup butter until mixture resembles coarse meal. Pat mixture evenly on bottom of the pan. Bake crust at 350 degrees for 20 minutes or until edges are lightly browned. Cool on a wire rack for 15 minutes or until completely cool. Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt saucepan over medium-high heat. Stir in toasted pecans and spoon hot filling into prepared crust. Bake at 350 degrees for 25 - 30 minutes or until golden and bubbly. Cool on a wire rack for 30 minutes or until completely cool - cut into squares.
You can also prepare this recipe in an 11-inch tart pan with removable bottom. When using the tart pan, pat the crust evenly on the bottom and up the sides of the lightly greased tart pan.
Honey Bee Chicken
- 4 boneless, skinless chicken breasts , pounded 1/4 inch thick
- 3/4 flour
- salt and pepper
- 2 eggs lightly beaten with 1 tablespoon of water
- 3/4 - 1 cup Panko crumbs
- canola oil
- Italian parsley, minced
- honey, to drizzle over chicken
Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Place panko, in a third shallow bowl.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve - drizzled with Swarmbustin Honey, sprinkle with minced parsley.