Dan Myers at a Bee Gum

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Hot Pepper Relish & Honey Glazed Chicken

This dish has a sweet and spicy taste, reminiscent of Chinese fare.
Serves 4

12 chicken tenders
1/3 cup GSMA Hot Pepper Relish
1/3 cup GSMA Sourwood Honey
1/3 cup Dijon mustard

Preheat oven to 350 degrees

Spray large, shallow nonstick baking sheet with olive oil cooking spray.
Pat chicken tenders dry with paper towels and arrange on baking sheet so they are not crowded.

In a small bowl stir together pepper relish, honey and mustard; spoon over chicken to coat.

Bake uncovered 20 – 25 minutes, basting often with glaze in pan, until chicken is no longer pink, juices run clear and glaze has thickened.

Let rest on baking sheet for 5 minutes before serving.

Great served over rice, I used long grain and wild rice.

[Editorial Note: Notice Sharon is serving the chicken and rice on a family heirloom: a rare and genuinely radioactive Fiestaware orange plate. The color is made with uranium! No kidding.]

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Click here or on the photo below to watch a 6 minute video of Chef Mari making the muffins!

Sourwood Honey Muffins

1 cup wheat bran

1 1/2 cup GSMA stone ground whole wheat flour

1/2 cup dried cranberries (raisins or other dried fruits will work as well)

1 tsp. baking powder

1 tsp. baking soda

1 cup milk

1/2 cup GSMA Sourwood honey

3/4 cup applesauce

2 tbsp. oil

2 eggs, beaten

Preheat the oven to 400 degrees Farenheit.
Combine wheat bran, flour, baking soda, and baking powder.
Stir in cranberries.
In a separate bowl, blend applesauce, milk, honey, oil, and eggs.
Add to dry ingredients and stir until moistened.
Spoon batter into greased muffin tin and bake for fifteen-twenty minutes.

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These squares are just one of the many tasty treats that can be made using Sourwood honey, naturally flavored with the rare sourwood tree found here in the Great Smoky Mountains.
The recipe is simple and the payoff is delicious! If there is an ingredient you aren’t crazy about (“Mari, I really don’t enjoy dried cranberries. I would much rather have dried boysenberries in my squares…”) feel free to play with the recipes and add your own favorite ingredients.

Please post your comments here on the blog if you find a really tasty modification of the recipe so others can partake of your genius!

Smoky Mountain Sourwood Squares
(yields about 16 squares – depending on what size you want them to be!)

2 cups Oats

3/4 cup Nuts (I used toasted pumpkin seeds, sunflower seeds, and chopped almonds)

1/4 cup Unsweetened Shredded Coconut

1/4 cup Wheat Germ

1 dash Salt

1 cup Oil

2 Eggs

1 Egg White

1/2 cup GSMA Sourwood honey

1/2 tsp. Vanilla

1/4 cup Dried Cranberries

Preheat oven to 350 degrees Fahrenheit.
Mix oats, nuts, coconut, wheat germ, cranberries, and salt together in a bowl.
Spread mixture in the bottom of a half sheet baking pan.
Mix together the oil, eggs, Sourwood honey, and vanilla and pour over top of the oat mixture.
Bake for 30 minutes (or until browned).
Cut into squares while warm. Enjoy!

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