I’ll See You This Morning at 10:15 {Help #FeedABee with These Yummy Recipes!}

National Honey Bee Day - August 20th

Hey Friends and Farmers!

If you’re in the Kansas City Area, you’re in for a real treat this morning! At 10:15, I will be live on KC-Live/KSHB on behalf of Bayer and the Feed a Bee Initiative! August 20th is National Honey Bee day, so we’ll be talking about the importance of pollinators on local agriculture. And of course, I can’t do a TV segment without some Smell-O-Vision! I’ll be making some delicious honey recipes to help you celebrate. I’ll see you there!

Feed a Bee Chef Alli


  • National Honey Bee Day is an annual celebration of honey bees and other pollinators and recognizes their importance to our ecosystem!
  • This year’s National Honey Bee Day takes place Saturday, August 20.
  • The Bayer Bee Care Program works to recognize the importance of pollinators year-round but looks forward to National Honey Bee Day each year to celebrate them even more, especially through the Feed a Bee program!
  • You can celebrate National Honey Bee Day by requesting seed packets to plant forage for pollinators, tweeting a bee to Feed a Bee and by whipping up these delicious recipes!
  • We will learn why taking care of bees matters to YOU, plus how you can Feed a Bee in your own backyard (or on your Twitter account)!

Below is are the yummy honey recipes I’ll be sharing this morning. I hope you can join us!

Honey-Baked Won Ton Napoleons


Ok, these guys have gotta be my all-time favorite summertime dessert. Actually, my favorite any-time dessert! Crispy, creamy, sweet and tasty – all in one bite.  When serving, I like to set this up as a little dessert buffet, letting each guest make their own.  A true napoleon is made with layer upon layer of puff pastry and cream filling and is incredibly fattening.  This version is low cal if you use the one third less fat cream cheese for the filling. 

¼ cup honey
24 won ton wrappers (approx. 3” x  3” in size)|
8 oz. cream cheese, softened
¼ cup granulated sugar
1 tsp. almond extract
2 cups assorted fresh berries
2 cups sliced strawberries
1/4 – 1/2 cup granulated sugar, depending on how sweet your berries are
zest of ½ lemon
zest of ½ orange
2-3 Tbs. triple sec

Preheat oven to 375 degrees.  Line baking sheets with aluminum foil and spray lightly with baking spray.  In a small sauté pan over low heat, warm honey to liquefy.  Using a pastry brush, brush each wonton wrapper with warm honey and place onto prepared baking sheets, honey side up, taking care not to overlap.  Bake until lightly browned, watching closely, so wonton wrappers don’t get too brown, approx. 8 minutes.  Remove to cool on a wire cooling rack.  In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth.  Place fruit into instant marinator bowl and combine with sugar and lemon, orange zest and triple sec; toss gently to combine.  Create vacuum and macerate fruit for 3-4 minutes.

Marinated Sirloin with Edamame Succotash Packets

Marinated Sirloin with Edamame and Corn Packets1 ½ lbs. beef sirloin steak
½ cup rice wine vinegar
½ cup sake cooking wine (or sub white wine)
1/3 cup fresh lime juice
Zest of 1 lime
2 Tbs. honey
2 Tbs. soy sauce
2 Tbs. grated fresh ginger
¼ – ½ tsp. red pepper flakes
4 cloves garlic, minced
2 tsp. kosher salt
1 ½ cups corn oil

To create marinade, place vinegar, wine, lime juice, lime zest, honey, soy sauce, ginger, red pepper flakes, garlic, and salt in bowl of a food processor; cover and process till smooth. While food processor is running, slowly add corn oil.  Reserve half of marinade for serving; cover and chill. 

Place sirloin into a gallon bag; pour remaining marinade over steak; seal bag. Massage bag to coat steak; place in fridge to let marinate for 6-12 hours, turning and massaging occasionally throughout out the marinating time.

Just before grilling, prepare foil packets of Edamame Succotash (recipe follows) omitting tomatoes and cilantro at this step.

Preheat grill to medium heat for direct cooking.

Remove steak from marinade; discard marinade in bag.  Grill steak and succotash packets for 16-18 minutes for medium rare (145 degrees) or 18-22 minutes for medium (160 degrees) doneness or until vegetables are tender, turning steak and packet once, halfway through grilling time. Remove steak and packet from grill; let rest for 5 minutes, tenting steak with foil.

To serve, thinly slice steak diagonally across the grain into strips; drizzle with reserved marinade. Open succotash packet and stir in tomatoes and cilantro; serve succotash alongside sliced steak.

Edamame Succotash

1 cup frozen corn, thawed
2 cups frozen edamame, thawed
1 small red bell pepper, seeds and membranes removed, chopped
2 Tbs. unsalted butter, cut up
Salt and pepper, to taste
1 pint grape tomatoes, halved
1 Tbs. chopped fresh cilantro

Fold two pieces of heavy-duty foil (24 x 12 inches in size) in half  to make 2 (12 inch) squares.

Place half of the corn, edamame, and bell pepper mixture, into the center of each foil square; dot with butter and season with salt and pepper.  Bring up two opposite edges of foil; seal with a double fold.  Fold remaining edges to completely enclose vegetables, taking care to leave space for steam to build. Repeat to make second packet.

Preheat grill for direct cooking to medium heat; grill packets for 16-20 minutes or until vegetables are tender, turning the packet once halfway through grilling time.  Remove packets from grill and keep warm.  Just before serving, stir in tomatoes and cilantro.

Feed a Bee LogoYou can BEE a Difference-Maker!
Chef Alli

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