Get started with Liberty Fields Apiary Beekeeping

1 cup (16 Tbsp) unsalted butter, softened to room temperature

1/3 cup honey

3 Tablespoons confectioners’ sugar

¼ teaspoon sea salt flakes

• In a large bowl using a mixer. Beat the butter until completely smooth and creamy. 
• Add the remaining ingredients, starting with only 1/4 teaspoon of salt. 
• Beat on medium to high until smooth. Scrape down the sides of the bowl and beat again as needed to combine. 
• Taste. Add more salt if desired.

1 1⁄2 – 2 Pounds baby carrots

1 1⁄2 Teaspoons salt

4 Tablespoons butter

4 Tablespoons honey

3 Tablespoons packed brown sugar

• Rinse carrots and put in a medium saucepan. 
• Cover with water and add salt. Bring to a boil. 
• Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender.
• Drain and set aside.
• In a sauté pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. 
• Add in carrots. Continue over low to medium heat, stir until carrots are hot and glazed. 
• Serve immediately warm. Salt and pepper to taste.

  1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

1/2 Teaspoon kosher salt

1 Tablespoon sriracha 

2 Tablespoons honey

1 Clove garlic, minced

1/2 lime, juiced

• Preheat oven to 425° F. Line a sheet pan with parchment paper.
• Coat brussels sprouts with olive oil and salt in a large bowl. Then transfer to the baking sheet with cut side down. Roast 15-20 minutes until brown and crispy on the edges.
• In separate saucepan, add sriracha, honey, garlic, and lime juice. Heat over medium low, stirring often until sauce thins enough to pour. 
• Pour the sriracha honey over the cooked brussels sprouts once out of the oven and, toss well to coat. Serve warm. 

  4 cups rolled oats, not instant.

1⁄2 teaspoon salt

1 cup chopped almonds 

1tablespoon ground cinnamon

1⁄3 coconut oil

2⁄3 cup honey

1 teaspoon vanilla extract

• Heat oven to 300 degrees.
• Combine oats, nuts, salt, and cinnamon in a large bowl. 
• In separate smaller bowl combine oil, honey and vanilla.  
• Mix wet ingredients into dry. Then spread the mixture onto two cookie sheets lined with parchment.
• Bake 10 minutes and stir. Bake an additional 10 minutes or until slightly golden.
• Remove from oven and allow to cool completely. Transfer into an airtight container for storage.

8 (5 ounce) boneless chicken thighs

salt and ground black pepper to taste

2 tablespoons olive oil, or as needed

½ medium onion, finely chopped

7 cloves garlic, chopped, or to taste

1 cup honey

½ cup soy sauce

1 pinch onion powder, or to taste

1 pinch garlic powder, or to taste

¼ cup chopped fresh cilantro

• Season chicken on both sides with salt and pepper.
•  Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 3 to 5 minutes.  
•  Flip chicken and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate. 
•  Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get garlic and onion to mix with the liquid. 
•  Return chicken to the skillet, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F. 
•  Plate chicken and drizzle liquid from the pan on top. Sprinkle with cilantro to serve. 

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