Summer cooking gets a little sweeter with Texas Range Honey from Sis’s Country Store in Weston. This raw, unfiltered local honey adds rich Texas flavor to everything from fresh fruit and whipped ricotta dip to grilled chicken and glazed carrots. Drizzle it, whisk it, brush it, or stir it into your favorite warm-weather recipes for an easy touch of natural sweetness. From backyard cookouts to weekend brunches, it is an easy way to elevate summer recipes while supporting a charming small-town Texas business.
Sis’s Country Store
108 Main St, Weston, TX
FRUIT SALAD WITH HONEY LIME DRESSING
Ingredients
1 lb fresh strawberries, chopped
1 lb chopped fresh pineapple,
12 oz fresh blueberries
12 oz red grapes, sliced into halves
4 kiwis, peeled and chopped
3 mandarin oranges
2 bananas, sliced (optional)
Honey Lime Dressing
1/4 cup Texas Range Honey
2 tsp lime zest (zest of 2 medium limes)
1 1/2 Tbsp fresh lime juice
Instructions
Add all fruit to a large mixing bowl.
In a small mixing bowl, whisk together the honey, lime zest, and lime juice.
Pour over fruit and toss to coat evenly. Serve immediately
HONEY RICOTTA DIP
Ingredients
2 cups whole-milk ricotta cheese
1 egg
3 tablespoons olive oil, divided
Zest of 1 orange
¼ cup Texas Range Honey
1 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
Directions
1. Preheat the oven to 375°F. Lightly grease a medium-size oven-safe baking dish with nonstick spray.
2. In a medium bowl, whisk the ricotta with the egg and 2 tablespoons of the olive oil to combine. Add the orange zest, honey, red pepper flakes and salt; whisk to combine.
3. Pour the ricotta mixture into the prepared baking dish. Top with the remaining 1 tablespoon olive oil and some freshly ground black pepper.
4. Bake until the ricotta is lightly golden on the surface and appears somewhat set when shaken, 20 to 22 minutes. Let cool 5 minutes before serving with bread and crackers on the side
HONEY GLAZED CHICKEN THIGHS
Ingredients
6-8 boneless, skinless chicken thighs (1 1/2 to 2 lbs, amount is flexible)
2 teaspoons of chili powder
2 teaspoons of smoked paprika
2 teaspoons of garlic powder
1 teaspoon of cumin
1 teaspoon of kosher salt
1 teaspoon of fresh cracked pepper
1 teaspoon of red pepper flakes (this is a bit spicy for me)
1/2 teaspoon of dried oregano
1/4 cup of Texas Range Honey (use more if you want)
1 1/2 tablespoons of apple cider vinegar
Instructions
- Heat up your grill to around 500 F. I prefer to make these on the grill, but you can do air fryer with similar instructions or oven if you prefer (either entirely broiler, or 425F then broiler).
- Un-tuck the chicken thighs so they are flat. Pat dry with paper towel.
- In a small bowl, mix together all the spices. Use your hands to cover both sides of the chicken with the seasoning, then set flat onto a plate (or sheet pan if you're using the oven).
- Add the chicken to the grill and cook for 4 to 5 minutes, then flip and cook for another 4 to 5 minutes.
- While it's cooking, whip up the glaze by stirring together the honey and apple cider vinegar.
- Once the chicken is pretty much done, use a silicone basting brush to glaze it, flip, and glaze the other side. Then cook for another minute before removing from the grill (you want the thickest part of each thigh to hit 165F).
- Remove from the grill onto a plate, let it rest for 5-10 minutes, then serve.
HONEY GLAZED CARROTS
Ingredients
1 lb carrots, halved
1 1/2 tbsp salted butter
3 tbsp Texas Range Honey
3 tbsp light brown sugar, packed
2 tsp orange juice
1/4 tsp vanilla extract
Salt and pepper to taste
Chopped parsley for garnish
Instructions
- Add carrots to a medium pot with 3 cups of water over medium-high heat. Allow water to come to a boil and cook until tender when pierced (about 8-
- 10 minutes). Drain water.
- Next, add butter, honey, brown sugar, orange juice, and vanilla, stirring to coat the tender carrots in the pot.
- Cook for an additional 5-6 minutes, occasionally stirring to coat the carrots. Once the carrots are glazed perfectly, then season with salt and pepper to taste, sprinkle with parsley and serve.