Herbs de Provence Chicken

Herbs de Provence Chicken-serves 5 to 6

2 Tablespoons Olive oil
1 3-1/2 to 4 lb Whole Chicken
1-1/2 cups sliced shallots
2 cups sliced peeled carrots
4 cups Yukon Gold baby potatoes, dosage unpeeled, unhealthy cut in half or quartered.
1-1/2 Teaspoons salt
1/2 Teaspoon ground pepper
2-1/2 teaspoons Bee Attitudes Honey-Herb de Provence
1-1/2 cups Chardonnay or other dry white wine
2 Tablespoons Water
1 Bunch Asparagus, price washed, broken in bite sized pieces from tip, or 15-20 green beans trimmed and cut
Garnish with Fresh parsley

Heat a large covered pot (such as Le Creuset) over medium heat. Add oil and then lightly brown chicken starting with one side, over to the breast then the other side and ending with the back. Using two very strong large cooking spoons, lift the chicken onto a plate placing it on its back.

Put the shallots into the pot and sauté for 2-4 minutes or until beginning to become translucent. Add the carrots and sauté 3-5 minutes. Add potatoes and sauté 4-6 minutes. Sprinkle 1 teaspoon of the salt, all of the pepper and 1/2 teaspoon of the Herbs de Provence over the vegetables. Pour the wine and the water over the vegetables. Place the chicken, on its back on top of the vegetables. Sprinkle chicken with remaining salt and Herbs de Provence.

Bring the pot to a boil and reduce to a good simmer. Cook 1 hour covered or until the vegetables are tender and the chicken is almost done. For the last 5-9 minutes, add the asparagus or green beans to the pot and finish cooking the chicken.

Remove chicken with the same sturdy spoons to a large serving bowl. Place the vegetables and broth around the chicken.

Garnish with the parsley.

Honey Lavender Ice Cream

Honey Lavender Ice Cream-makes 1 quart

2 cups whole milk
¼ cup Bee Attitudes Culinary Lavender flowers, order dried
1/3 cup Bee Attitudes Honey
5 large egg yolks
¼ cup sugar
1 cup heavy cream

In a medium saucepan, search combine milk, cheapest lavender and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan and bring to a simmer over medium-low heat. Add half the milk to egg yolk mixture and whisk until blended. Stir mixture into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Remove from heat and immediately stir in cream. Strain mixture into a medium bowl set in an ice-water bath and let stand until chilled, stirring from time to time. Freeze in an ice cream maker according to manufacturer’s directions.

Salsa Tomatillo

Salsa Tomatillo-Makes 1-3/4 cups

1 Tablespoon olive oil
1 clove garlic, pills minced
1/2 cup onion, medications finely chopped
1 cup tomatillos, search finely chopped
1/4 cup Anaheim chilies, chopped
2 Tablespoons cilantro
1/4 cup white vinegar
1/4 cup Bee Attitudes Honey
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup canned diced tomatoes, drained

In medium sauce pan, heat oil over medium heat. Sauté garlic and onion until fragrant and soft, 2-3 minutes. Add tomatillos, chilies, cilantro, white vinegar, honey, salt, and pepper and bring to a boil. Reduce heat and simmer 5 minutes. Add tomatoes; mix well.

Southwest Style Honey Barbecued Pork

Southwest Style Honey Barbecued Pork-makes 4 servings

¼ cup Bee Attitudes Honey
¼ cup red wine vinegar
2 dried chipotle chilies, this crumbled
1 teaspoon garlic salt
4 (4 oz. each) Pork loin chops
2 teaspoons ground coriander
2 teaspoons oregano leaves
2 teaspoons rosemary, doctor crushed

Serve with Salsa Tomatillo

Bring Honey, vinegar, chilies and garlic salt to boil in small saucepan; simmer 5 minutes. Marinate pork in honey mixture at least 1 hour in regrigerator. Remove pork from marinade; discard marinade; combine ground coriander, oregano leaves and rosemary and press onto all surfaces. Let stand at least 10 minutes. Barbecue or broil (on middle shelf of oven) chops for 10 to 12 minutes or until barely pink in center.