Recipes from the BEES: Sweet and Spicy Venison Stir-fry

Sweet and Spicy Venison Stir-fry

  • 1lb Venison Sausage
  • 4-5 Sweet Peppers (red, yellow, orange)
  • 1/4 cup Onion
  • 1 clove of Garlic
  • Olive Oil
  • Sriracha
  • Honey

With this recipe you really can add whatever you fancy! I had only a few things in the fridge and was trying to come up with dinner. You can either cook the venison sausage on the grill or cook it on a skillet with a little water so that it doesn’t get too smokey in your kitchen. 🙂 You can also substitute the venison for chicken, beef, pork or more veggies. While cooking your venison, go ahead and start your rice. Cook rice as package states. After you cook your venison and rice, set aside. Add 2 tbsp of olive oil to the pan and sautĂ© your onions, garlic and peppers for a few minutes. Add meat and rice to pan and turn heat up to med-high heat and stir. It would be ideal to use a wok but if you don’t have one than a sautĂ© pan works just fine. I added honey and sriracha as I cooked, but it was about 2 tbsp of each. Taste and add more or less. Now enjoy this sweet and spicy dish!

Recipes from the BEES: Quinoa Salad

Quinoa Salad


  • Quinoa
  • Red Onion
  • Cucumber
  • Red Pepper
  • Garbanzo Beans
  • Honey Hutch Honey
  • Coconut Oil
  • Lemon
  • Salt and Pepper

Wash Quinoa. Cook Quinoa in water or vegetable stock for 20 minutes. (I cooked it in water, but added coconut oil to the pot) Let cool. While Quinoa is cooling dice Red Onion, Cucumber,  Red Peppers and place in a bowl. Add Quinoa. Squeeze 1-2 lemons into dish. Drizzle honey and coconut oil into your dish and mix. Zest one lemon over top and serve!

Recipes from the BEES: Coconut Macaroons with Dried Cherries

Love this recipe from The Fresh Honey Cookbook by Laurey Masterton, every recipe is amazing! This is one of the easier recipes of Macaroons, and boy are they delicious.

Coconut Macaroons with Dried Cherries:

  • 1 cup unsweetened flaked coconut
  • 1 cup sweetened flaked coconut
  • 8 egg white
  • salt
  • 1/4 cup dried cherries
  • 2 Tbsp butter
  • 1 Tbsp Honey


Preheat oven to 350 F. Combine the unsweetened and sweetened coconut on a baking. Toast in the oven for 5-10 minutes. Watch closely so that it doesn’t burn. Remove and set aside. Reduce oven temp to 325 F. Whip egg whites with a pinch of salt until whites stiffen. Fold toasted coconut into egg whites. Line baking sheet with parchment paper. Drop Tbsp size rounds of the coconut mixture onto baking sheet. Press a few cherries into each macaroon. Melt butter and honey together, drizzle this yummy mixture over each macaroon. YUMMY!! Sprinkle with a tiny pinch of salt. Bake macrons for 20-25 minutes, or until lightly browned.


Recipes from the BEES: Banana Nut Bread

Yum!! Who doesn’t LOVE banana nut bread?! This is great for breakfast, snack or dessert.

Banana Nut Bread:

  • 1 1/4 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 stick unsalted butter (softened)
  • 1 cup Honey
  • 4-5 ripe bananas, peeled and smashed

Directions: Preheat oven to 350 F. Mix first 3 ingredients together in a medium size bowl and set aside. Grab another bowl and cream together the honey and butter, add vanilla and then eggs one at a time. Now add in your bananas. With a rubber spatula fold in your flour mixture, until just incorporated. Fold in your walnuts or pecans (or any kid of nuts you wish to use) and transfer the batter into a buttered baking pan. Bake for 45-55 minutes or until toothpick comes out clean!



Recipes from the BEES: Flor de Cana Pork Loin Marinade

OMG! This marinade is absolutely fabulous. The key though is to to let this pork loin marinate for 2-3 days! You can also use a variety of meats; such as steak or venison. For this recipe I chose to go Nicaraguan style and use Pork.

So, here we go..

Flor de Cana Pork Loin Marinade:

  • Pork Loin
  • 1/4 cup Honey
  • 1/2 cup Flor de Cana 7 year Rum
  • Fresh Lime juice (1 lime)
  • 3 Tbsp soy sauce
  • Minced Fresh Garlic (2 cloves)
  • 1/4 cup chopped onion
  • Fresh Ground Pepper


Place pork loin in ziplock bag and add ingredients. Keep in fridge for 2-3 days, mix bag around daily to ensure juices are marinating the meat. After marinating process is done, pull pork loin from fridge and grill to your preferred pork temperature.