Hot Honey Braised Chicken

Ingredients

• 3 chicken legs

• Salt

• Olive oil

• 6-8 mini potatoes, halved

• 1 large carrot, sliced into rounds

• 2 shallots, halved

• 1 parsnip, sliced into rounds

• 2 cloves of garlic

• 1 tbsp of thyme florettes

• 1 ½  cup of red wine

• 1 ½ cup chicken stock

• ½ cup Stingin’ Hot Honey

Method:

• Preheat the oven to 375 F.

• Salt chicken legs generously and sear in a large oven-safe pan over medium-high heat for 8-10 minutes or until browned.

• Flip and allow to cook on the other side for 5-6 minutes or until browned.

• Remove from the pan and add potatoes, carrots, parsnips and shallots cut side down. Let cook undisturbed for 4-5 minutes or until light caramelization is achieved. If your pan isn't quite large enough, brown veggies in batches.

• Add garlic, thyme, then deglaze with red wine. Allow to cook and reduce for 2-3 minutes to burn off the alcohol.

• Add chicken stock and Stingin’ Hot Honey. Let reduce by half.

• Nestle chicken legs back in the braising liquid and baste.

• Deposit pan into the oven for 10-15 minutes or until chicken is fully cooked through, basting half way through.

• Remove from the oven, baste one last time with reduced braising liquid.

• Plate and enjoy!

Hot Honey Pasta Arrabbiata

Ingredients

• 2 cups dry cured mild italian sausage or chorizo, sliced

• ½ of a white onion, minced

• 1 tsp Stingin’ Hot Chili Garlic Sauce

• 1 tsp dry oregano

• 3 cups crushed tomatoes

• 1 tbsp salt

• ¼ Stingin’ Hot Honey Red Lava Edition

• 2 cups broccolini, rough chopped

• 3 cups penne, boiled to el dente

• Parmesan cheese, shaved

Method:

• Brown sausage in a large pan over medium heat with a few drops of olive oil.

• After 3-4 minutes remove sausage from the pan and set aside.

• Add onions and oregano to the permeated oil. Saute for 2-3 minutes.

• Add Stingin’ Hot Chili Garlic Sauce and crushed tomatoes.

• Use a wooden spoon to scrape any sausage fond from the bottom of the pan and incorporate it in the sauce.

• Add salt and let simmer for 10-15 minutes.

• While sauce is simmering add Stingin’ Hot Honey Red Lava Edition to a small saucepan over low heat.

• When honey starts to bubble, add sausage and toss gently.

• Allow honey to reduce slightly and glaze sausages, then remove from heat and set aside.

• After arrabbiata sauce has simmered and reduced slightly, add broccolini, penne, and some of the pasta water the penne was cooked in. toss until pasta is well coated in sauce.

• Plate pasta and top with parmesan and hot honey glazed sausage.

• Enjoy!

Hot Honey Pinwheels

Ingredients

• 1 bulb of garlic

• Olive oil

• 1 sheet of pre-made puff pastry

• 2 cups of mozzarella, shredded

• ¼ cup of chives, chopped

• ¼ cup Stingin’ Hot Honey

• ¼ cup pecorino, grated

Method:

• Preheat oven to 400 F

• Cut the top off of a bulb of garlic. Wrap it in tinfoil with a few drops of olive oil. Roast it in the oven for 1 hour

• Roll out a sheet of puff pastry.

• Squeeze roasted garlic out of the bulb and spread it all over the puff pastry.

• Sprinkle cheese, chives, and drizzle Stingin’ Hot Honey.

• Roll into a log and slice into 8-10 wheels.

• Lay on a parchment paper lined baking sheet and bake in the oven for 15-20 minutes or until puffed and golden brown.

• Plate, sprinkle with pecorino, and drizzle extra Stingin’ Hot Honey.

• Enjoy!

Sweet & Spicy Coconut Curry Soup

Ingredients:

• olive oil

• salt

• ½ white onion, sliced

• 1 stock of celery, rough chopped

• 1 tsp Stingin’ Hot Chili Garlic Sauce

• ¼ cup curry powder

• 2 cups of vegetable stock

• 4 mini potatoes, sliced

• 1 carrot, sliced

• 1 parsnip, sliced

• 1 sweet potato, peeled and cubed

• 1 can of coconut milk

• 1 tbsp soy sauce

• 2 heads of bok choy, quartered

• Juice from 2 limes

Method

• Saute onions and celery in a large soup pot over medium heat with ¼ cup of olive oil for 2-3 minutes.

• Add 1 teaspoon of Stingin’ Hot Chili Garlic Sauce, and continue to saute

• Add curry powder and continue to saute for 2-3 minutes.

• Add chicken and stock, potatoes, carrot, parsnip, and sweet potato. Allow to come to a boil then add coconut milk.

• Let soup simmer for 20-25 minutes or until the veggies are tender. Add lime juice, taste for salt and season to taste.

• While the soup is simmering, make a chili oil by combining 1 teaspoon of Stingin Hot chili garlic sauce with ¼ cup of olive oil, and soy sauce.

• Brush bok choy with chili oil, season with salt and sear in a hot pan for 2-3 minutes a side.

• Ladle soup into a bowl and top with seared bok choy.

• Extra coconut milk, chili oil, green onion, cilantro, or lime all are great optional garnishes. Enjoy!

Hot Honey Brownie Bars

Ingredients:

• ¾ cup butter

• ⅔ cup sugar

• ¼ cup brown sugar

• ¼ cup Stingin Hot Honey

• 2 tsp vanilla extract

• 3 eggs

• 1 cup cocoa powder

• 1 cup flour

• ½ tsp salt

• 1 tsp baking powder

• 1 cup pecans, rough chopped

Frosting

• ¼ cup butter, softened

• 1 cup icing sugar

• Drizzle of Stingin Hot Honey

• 1 tsp vanilla extract

• ¼ cup cocoa powder

Method:

• Preheat the oven to 350 F.

• Mix butter, sugar, brown sugar, Stingin Hot Honey, Vanilla extract, eggs in a bowl until smooth.

• In a separate bowl, mix flour, cocoa powder, salt, and baking powder until all ingredients are evenly distributed.

• Mix wet and dry ingredients together until smooth. Ass pecans and mix once more.

• Pour into an 8x8 or 8x10 baking tray lined with parchment paper.

• Deposit into the oven bake for 20-5 minus until the top is try and edges start to pull away from the pan,

• Remove from the oven and let cool completely on a wire rack.

• While the sheet of brownie is cooling, make a frosting by creaming together butter, icing sugar, a drizzle of hot honey, and cocoa powder.

• Cut the brownie sheet in half, spread frosting on top of each sheet then stack one, on top of the other.

• Cut into bars or squares and enjoy!

Hot Honey Compound Butter

These 2 ingredients coming together will change your life! This is a classic chef hack made even easier and more dynamic with the help of Stingin’ Hot Seasoning!

Ingredients:

• ½ lb unsalted butter, room temperature

• ¼ cup Stingin’ Hot Seasoning

Method:

• Combine butter and Stingin’ Hot Seasoning in a bowl and mix thoroughly until  seasoning is dispersed evenly

• Lay onto a sheet of plastic wrap and roll into a log

• Refrigerate for 15 minutes and then cut into pucks.

• Store in ice cold water in the fridge for up to two weeks, or wrap in plastic and store in the freezer for up to 3 months.

• Use to finish a steak or to lather onto a roast before cooking. Great with roasted vegetables like sweet potato and cauliflower. Use to baste chicken breast in searing in a cast iron pan.

Sweet & Spicy Carrots with Pistachio

Ingredients:

• 12-14 mini Heirloom carrots, cut lengthwise

• Salt

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• ¼ cup Halifax Stingin’ Hotter Honey - Red Lava

• Few sprigs of rosemary

• ½ cup pistachios, crushed

Method:

• Preheat your oven to 450F

• Combine Carrots, Salt, smoked paprika, garlic powder, and hot honey in a bowl. Mix thoroughly until carrots are evenly coated

• Lay on a baking sheet lined with parchment paper, and drizzled lightly with olive oil. Toss sprigs of rosemary on top

• Roast for 12-15 minutes or until fork tender

• Plate and top with pistachios

Hot Honey Chicken Tinga

Chicken Tinga doesn’t have to be an hours long process. HERE’S WHY! Halifax Stingin’ Hot Honey provides developed flavour courtesy of pickled chilies AND sweetness to balance all of the strong flavours in a way that only wildflower honey can! 

Ingredients:

• 6 boneless skinless chicken thighs 

• 1 tbsp salt 

• 1 tsp pepper

• 1 tbsp smoked paprika

• 1 tbsp onion powder

• 1 tsp cumin 

• 1tsp chili powder

• ¼ cup olive oil

• 1 tomato, diced 

• 2 cups of chicken stock 

• 2 cloves of garlic, minced

• ¼ cup Halifax Stingin’ Hot Honey

• Juice and zest from half a lime

Method: 

• Combine chicken thighs, salt, pepper, smoked paprika, onion powdered, cumin, chili powder, and olive oil in a bowl. Mix thoroughly.

• Heat a pan over medium high heat and lightly sear chicken thighs.

• After 3-4 minutes, flip thighs.

• Add tomatoes, garlic, and stir.

• Add chicken stock and let simmer on medium low heat for 20 minutes or until thighs are cooked through. Add more stock if necessary.

• Add Halifax Hot honey and stir. Take off of heat.

• Use two forks to shred chicken thighs.

• Finish with lime zest and juice.

• Use on tacos or tostadas. Goes great with avocado, radish, pickled onion, and cilantro. 

Braised & Glazed Brussel Sprouts

Veggies don’t have to be boring, and they don’t have to be difficult to prepare! This recipe hits all the right spots! Sweet, Spicy, Salty, Textured! It's great hot, or cold! It’s a must try for any veggie lover!

Ingredients:

• 3 cups of brussel sprouts, halved

• Salt

• ¼ cup balsamic vinegar

• ¼ cup veggie stock 

• ¼ cup Halifax Stingin’ Hot Honey

• 1 cup of feta, crumbled

• ½ cup pomegranate seeds

Method:

• Salt the cut side of the brussel sprouts and lay into a hot pan, let sear for 2-3 minutes or until golden brown

• Flip, and reduced heat to medium

• Deglaze with balsamic vinegar

• Add veggie stock and stir

• Add Halifax Hot Honey and continue to cook until brussel sprouts are fork tender and glaze is thick and sticky

• Remove from pan and plate

• Top with feta cheese and pomegranate seeds

Spicy Breakfast Bowl

Ingredients:

• 1 potato, diced

• Salt

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 4 slices of thick cut bacon

• Halifax Hot Honey

• 1 teaspoon Halifax Stingin’ Hot Starter

• ¼ cup extra virgin olive oil

• ½ an avocado, sliced

• 1 radish, sliced

• 1 cup spring greens

• Squirt of lemon

• Two eggs, any style

Method:

• Coat potato with smoked paprika, garlic powder, a sprinkle of salt and drizzle of olive oil. Roast in the oven at 400F until cooked through. Set aside.

• Lay strips of bacon on a parchment lined baking sheet. Drizzle lightly with Halifax Hot Honey. Brush honey evenly over bacon. Bake in the oven at 400F for 10-15 minutes or until crispy to your liking.

• Combine Stingin’ Hot Starter and ¼ cup of extra virgin olive oil together in a small bowl to make a chili oil. Set aside.

• Fry two eggs to any style you like.

• Plate mixed greens and drizzle lightly with oil. Squeeze a small squirt of lemon over the greens.

• Plate potatoes, avocado, radish, and bacon.

• Plate eggs on top and drizzle with chili oil.

• Pickled onion or sliced green onion are welcome garnishes

Double Chocolate Cookies

Ingredients:

• ⅓ cup unsalted butter, soft

• 1 cup white sugar

• ½ cup Halifax Stingin’ Hot Honey

• 1 egg

• 1 tsp vanilla extract

• 1 ⅓ cups flour

• ⅓ cup cocoa powder

• 1 tsp cinnamon 

• 1 tsp nutmeg

• 1 tbsp salt

• 1 ½ tsp baking soda

• ¾ cup white chocolate chips

Method:

• Cream butter, sugar, and Stingin’ Hot Honey together until mostly smooth.

• Add egg and vanilla, continue to cream until well incorporated 

• In a separate bowl, add flour, cocoa powder, cinnamon, nutmeg, salt, and baking soda. Whisk until all ingredients are evenly distributed

• Add wet ingredients to dry and mix with a spoon or spatula.

• Use your gloved hands to form a workable dough

• Add white chocolate chips and continue to mix with your hands until chips are evenly distributed.

• Form dough ball into a log then slice into 8 even pieces

• Place dough balls onto a large baking tray lined with parchment paper, spaces about 2 inches apart

• Place into a preheated oven at 440F  for 5-7 minutes or until plump

• Let cool completely and enjoy!

Tastefully Hot, Focaccia

Ingredients:

• 2 tsp dry active yeast

• 1 ¾  cup lukewarm water

• 2 tsp sugar

• 4 cups flour

• 3 tsp Salt

• 1 sprig rosemary

• 2 tbsp extra virgin olive oil

• 2 tbsp Halifax Stingin’ Hot Seasoning

• 2 tsp flakey salt

Method:

• Combine water, sugar, and yeast in a small bowl. Wait up to 5 minutes for the yeast to activate (it will bubble up and foam)

• Combine flour and salt in a large bowl and whisk to evenly distribute salt.

• Add yeasted water to flour and knead until a well incorporated dough is formed.

• Cover and let rest in a warm place for 2-4 hours.

• Uncover then pull and turn the rested dough to build structure.

• Cover again and let rest for 30 minutes.

• Oil a baking pan and deposit dough.

• Use your hands or two spoon to pull dough until it fits the majority of the pan

• Drizzle olive oil over top and brush.

• Sprinkle Halifax Stingin Hot Seasoning over top and brush.

• Add fresh rosemary and flakey salt then deposit into the oven at 425F for 12-15 minutes or until golden brown on top.

• For extra sweet heat drizzle Halifax Stingin’ Hot Honey on top 5 minutes before its done baking. Enjoy!

Hotter Honey - Marinated Tofu

Ingredients:

• 1 brick of extra firm tofu

• Salt

• ¼ cup peanut butter

• ¼ cup water

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• ¼ cup Halifax Stingin’ Hotter Honey Lava Edition

Method:

• Slice tofu, lightly salt, and set aside.

• Combine peanut butter and water in a bowl. Whisk until smooth.

• Add soy sauce, sesame oil, rice vinegar and Halifax Hotter Honey Lava Edition. Whisk until smooth.

• Pour marinade over tofu and place in the fridge for at least an hour. Let marinade for up to 24 hours.

• Grill for 3-4 minutes per side, or roast in the oven at 400F for 12-15 minutes.

• For extra flavour, brush extra marinade over tofu while cooking.

• Sliced chilies and green onions are welcome garnishes! Enjoy!

Veal Chop with Bourbon Sauce

Ingredients:

• 1 thick cut Veal Chop

• salt & pepper

• rosemary 

• 2 cloves of garlic 

• ¼ cup of unsalted butter, cubed

• 1 tbsp grainy dijon mustard

• ½ cup beef stock

• 1 tbsp soy sauce

• ½ cup bourbon

• ¼ cup Halifax Stingin’ Hot Honey

• 1 tsp cornstarch

• 2 tbsp water

Method:

Veal Chop

• Preheat oven to 425 F

• Season veal chop generously with salt and pepper

• Sear in a very hot cast iron pan. Let sear on one side for minimum 2-3 minutes.

• Flip and add rosemary, garlic, and butter to the pan. Reduce heat to medium.

• Butter baste for 1-2 minutes.

• Deposit into the oven and let roast 10-15 minutes, depending on how well you like your 

• veal chop done (recommended to serve at medium 160F, use a meat thermometer to determine)

• Let rest for 5 minutes

Bourbon Hot Honey Sauce

• Heat a small saucepan over medium heat.

• Add dijon mustard, beef stock, and soy sauce. Let come to a boil.

• Increase heat to high, and add bourbon (be careful, may flame right away)

Strawberry Margarita

EVERYONE loves a spicy marg in the summer.. But come on, who has time to make spicy syrup at home? WE GOT YOU! Throw an ounce of Halifax Stingin Hot’ Honey in there!

BONUS! Our Stingin’ Hot Seasoning with a little salt makes one heck of a rim!

Ingredients:

• 1 strawberry, sliced

• 1 ounce fresh lime juice

• 1 ounce Halifax Stingin’ Hot Honey

• 1.5 ounces Tequila 

• .5 ounce triple sec

• Shake and serve over ice

Miso Glazed Wild Mushrooms

Ingredients:

• 80g king oyster mushrooms

• 60g black oyster mushrooms

• Salt

• ¼ cup water

• 1 tbsp white miso 

• 1 tbsp soy sauce 

• ¼ cup Halifax Stingin’ Hot Honey

Method:

• cut king oyster mushrooms in half and score the cut side with a crosshatch pattern.

• Season generously with salt

• Sear king oyster mushrooms cut side down in a hot pan for 2-3 minutes. Flip and sauté for another 2-3 minutes. Remove from the pan. 

• In the same pan, sear black oyster mushrooms for 3-5 minutes. Make sure the pan is very hot.

• Remove from the black oyster mushrooms from the pan then deglaze with water. Lower heat medium low

• Add miso and soy sauce. Whisk until miso is dispersed evenly. 

• Add hot honey and let the glaze reduce slightly (1-2 minutes)

• Add mushrooms. Toss and stir while the mushrooms coat evenly with glaze (2-3 minutes)

• Plate and enjoy.

• These go well with pickled red onions and fresh herbs. Enjoy as a side, on top of protein or even in a sandwich. 

Pork Loin with Hot Honey Gastrique

Ingredients:

• 1 lb thin sliced pork loin

• Salt and pepper

• 2 tbsp smoked paprika

• 2 gloves garlic, finely minced 

• ¼ cup red onion, finely chopped

• ½ finger chili, finely chopped (optional)

• ½ cup Stingin’ Hot Honey

• ¼ cup cider vinegar

• ¼ cup parsley, finely chopped 

Method:

• season pork loin with salt, pepper, and smoked paprika.

• Grill or pan sear on high heat for 3-4 minutes on each side. Remove and set aside

• In a small saucepan, saute garlic, chili, and red onion over medium-low heat for 1-2 minutes or until fragrant.

• Add Halifax hot honey and cider vinegar. Whisk steadily for 3-4 minutes or until it’s reduced to a syrup-like consistency.

• Finish with a light sprinkle of salt.

• Pour glaze over pork loin and enjoy!

• Serve with rice, potatoes, or and of your favourite vegetable sides.

Hasselback Sweet Potato with ChimiChurri

Ingredients:

• 2 sweet potatoes

• Salt

• Neutral oil

• Halifax Stingin’ Hotter Honey 

• ¼ cup parsley, finely chopped

• ¼ cup cilantro, finely chopped

• ¼ cup green onion, finely sliced

• 1 clove of garlic, grated

• Zest from of a lemon

• ½ shallot, very finely chopped

• ½ cup olive oil

• ¼ cup red wine vinegar

Method:

• Preheat your oven to 400 degrees F

• Slice slits into your sweet potatoes, equal distance apart. Use two chopsticks at the base of the potato to prevent your knife from cutting all the way through.

• Salt and oil the sweet potatoes

• Roast in the oven half way (about 15 minutes)

• Remove and slather generously with Halifax Stingin’ Hotter Honey

• Put back in the oven for another 15 minutes or until fork tender.

ChimiChurri 

• While the sweet potatoes are roasting, combine parsley, cilantro, green onion, garlic, lemon zest, shallots, olive oil, and red wine vinegar. Mix until combined. Use the back of your spoon to crush the herbs and release their flavour.

• set in the fridge until the potatoes are finished roasting.

Assembly:

• Dollop generous amounts of chimichurri on top of sweet potatoes. Chopped nuts, pistachios, fried shallots, goat’s cheese, pickled onions, are all welcome toppers.

Spicy Chicken & Bell Peppers on Noodles

Ingredients:

• 300g Rice noodles or Ramen

• 1 lb chicken breast, finely sliced

• salt

• 2 cups bell peppers, sliced thin

• ¼ red onion, sliced thin

• 1 green onion, hopped

• 1 tbsp Stingin’ Hot Starter

• 2 tbsp soy sauce

• 1 tbsp Hoisin 

• 1 cup chicken stock

• 1 tbsp cornstarch

• ¼ cup water

Method:

• Blanch noodles in hot water for 1 minute. Remove and set aside.

• Heat oil in a large wok over high heat.

• Add chicken and salt. Stir and saute for 2-3 minutes

• Add bell peppers, onions, and starter. Continue to saute for 2-3 minutes.

• Add soy sauce, hoisin, green onion, and chicken stock. Stir steadily.

• Combine cornstarch and water then add to sauce.

• Lower heat to medium and continue to stir until sauce has thickened.

• Add noodles, and toss until coated. Remove from heat.

• Plate and enjoy!

Spicy Shrimp & Cabbage

Ingredients:

Slaw

• 3 cups shredded cabbage

• 1 tsp salt

• 1 tbsp Stingin’ Hot Starter

• ¼ cup rice vinegar 

• 1 tsp sesame oil

Method

• Combine all ingredients in a bowl. Mix and massage thoroughly. Set in the fridge for minimum 1 hour before use

Shrimp

• 1 lb of shrimp (shell on or off, your preference)

• 2 tsp Halifax Stingin’ Hot Starter

• 1 tbsp smoked paprika

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• ¼ cup cold unsalted butter

Method:

• Combine shrimp, starter, smoked paprika, sesame oil, and soy sauce in a bowl. Mix and massage thoroughly.

• Fry shrimp in a medium hot pan with olive oil. Keep shrimp moving to cook evenly. Delgaze with a small amount of water if necessary.

• Fry for 4-5 minutes or until shrimp are cooked through.

• Toss in cold butter. Swirl until the butter has melted and coated the shrimp.

• Remove from pan

Assembly:

• Plate slaw and top with Shrimp. Chopped cilantro and a squeeze of lemon are welcome garnishes.