Pinch of Salt

Changing the way you think about salt.

Archive for the month “January, 2015”

HEPP’S Sriracha Dipping Sauce

 

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This year add something new to your dip selection.  This Sriracha dip is creamy with a touch of heat and is perfect for dipping avocado fries, chips, and vegetables in.

Ingredients:

  • 1 cup Greek yogurt
  • 1 small garlic clove- minced
  • 1 tbsp. fresh lime juice
  • 2 tsp Srircha or to taste (make it as hot as you want it)
  • pepper to taste
  • Pinch of HEPP’S Signature Flake or flavored Lemon or Lime Sea Salt.

Directions:

  1.  In a medium size bowl combine Greek  yogurt,  garlic, lime juice. Mix well
  2.  Add Sriracha 1 tsp at a time, tasting as you go to make sure not to over heat it.
  3.  Add Pepper and HEPP’S salt to taste.
  4.  Cover and refridgerate, serve cold.

Alternatives: Add some 7- fire or Mesquite Smoked salt for a hot and smoky flavor.

 

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HEPP’S Chicken and Waffles Mini’s

 

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Who doesn’t love chicken and waffles!!  This recipe uses the same breading mixture and method as our avocado fries so if you are making one you might as well make them both.  Be sure to dip the avocado in the dipping stations first.  They can also be cooked together as well you just need to leave the chicken in the oven a little longer.  These are sure to be a salty sweet crowd pleaser!!

*Cook up as many waffles and chicken fingers as needed. As a rule of thumb, 1 chicken finger will get you about 3-4 sliders.*

Ingredients:

  • Gluten free or regular pancake/ waffle mix (or frozen mini waffles.)
  • 4 large eggs
  • 3/4 cup milk (regular, almond, soy, or rice)
  • 1 tbsp. vegetable oil
  • 3 -4 chicken breasts
  • 2-3 cups panko crumbs or rice chex ground for gluten free substitute
  • 3/4 cup Flour or gluten free flour
  • Pinch of chili powder- to taste
  • Pinch of garlic powder- to taste
  • 1 teaspoon HEPP’S Himalayan Pink Sea Salt
  • 1 teaspoon black pepper
  • HEPP’S Aussie Flake Sea Salt
  • {real} maple syrup
  • toothpicks
Directions:
  1. Preheat the oven to 425°F, and line a baking sheet with foil place baking rack on top if you have one.
  2. Slice uncooked chicken into 3 to 4 strips each breast and then each slice into 2 to 3 cubes.
  3. You’ll need three small bowls for the dipping stations. In the first, combine the flour or gluten free flour and half the seasonings. In the second, combine the beaten egg. In the third, combine the panko chips and or ground Rice Chex and the other half of the seasonings.
  4. Dip the chicken pieces into the flour, then the eggs, then the Panko/ Rice Chex. Lay them on the baking sheet or wire rack. Bake for 15 to minutes or until cooked through,  flipping about half way through.
  5. Prepare waffle mixture as directed and cook in waffle maker. When cooled cut  each waffle into 4 pieces.
  6. Take 1 piece of chicken place on top of waffles slice. Secure with a toothpick. Drizzle with maple syrup and finish with HEPP’S Aussie Flake Sea Salt and serve warm.

Alternatives: Add some heat and finish with our Habanero, or Ghost Pepper sea salt.  

 

HEPP’S Baked Avocado Fries

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We have been experimenting with avocado fries for a few years and think I we finally nailed it!  Before we were making the mistake of cutting the slices to thin, and cooking them in oil never seemed to give us what we were looking for.  With this recipe the ground rice chex seemed to give them a little more structure and baking them is definitely the way to go, if you have a wire rack use that on top of baking sheet.  Dipping sauces, on right is a Yogurt Cilantro/Lime sauce. On left a Sriracha sauce.  Find those recipes under sauces.

Ingredients:

  • 2 ripe but firm avocados, pits removed
  • 1/3 cup Flour or gluten free flour substitute
  • 3 large eggs, beaten
  • 2-3 cups Panko crumbs or Rice Chex ground up as gluten free substitute.
  • Pinch of chili powder- to taste
  • Pinch of garlic powder- to taste
  • 1 teaspoon HEPP’S Himalayan Pink Sea Salt
  • 1 teaspoon black pepper

Directions:

  1. Preheat the oven to 425°F, and line a baking sheet with foil, if you have a wire back rack place that on top of baking sheet.
  2. Slice the avocados in half, and carefully remove the pit. Cut each half into three or four slices, and set them aside.
  3. You’ll need three small bowls for the dipping stations. In the first, combine the flour or gluten free flour and half the seasonings. In the second, combine the beaten egg. In the third, combine the panko chips or ground Rice Chex and the other half of the seasonings.
  4. Dip the avocado slices into the flour, then the eggs, then the Panko/ Rice Chex. Lay them on the baking sheet or on top of wire rack. When they’re all dipped, bake the avocado fries for 10 to 12 minutes, then flip and bake another 2 to 4 minutes. They’re best enjoyed while they’re fresh!

*Tip: To select avocados that aren’t overripe, flick off the stem. If it’s white / green underneath, you still have time before it’s mushy and brown. If it’s brown, avoid.

Alternatives: Finish with HEPP’S Ghost Pepper Sea Salt to add a touch of spice, Lemon Sea Salt to give a little lemon zing or a 7- Fire or mesquite smoked salt to add a earthy smoked flavor.

HEPP’S Caprese On a Stick

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There is nothing better and more refreshing than fresh tomatoes, mozzarella, and basil combined together and topped with a little of the best balsamic and sea salt.  These are bite size and no mess.  A perfect appetizer and crowd pleaser for any party.

Serves a party size of  8-10

Ingredients:

  • 20 Cherry Tomatoes
  • 1 container of Fresh Mozzarella “Cherry” size
  • 20 Leaves Fresh Basil
  • Balsamic Reduction, we only use Gourmet Blends original
  • HEPP’S Signature Flake Sea Salt
  • 20 toothpicks

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(We found this basil plant at our local Ralphs, now we are growing our own!)

Directions:

  1. Rinse tomatoes and set aside to dry.
  2. Pull basil leaves from steams.
  3. Drain mozzarella.
  4. One by one, place a toothpick through the middle of the tomato, a leaf of basil on top (if the leaves are big you can fold them or cut them to fit), a circle of mozzarella on top of the basil, then the other tomato on top of that.
  5. Drizzle a plate or platter with balsamic reduction and arrange as you wish, finish with HEPP’S Signature flake Sea Salt on top. Store them covered in the fridge.

*Alternatives:  Add HEPP’S Applewood or 7-fire smoked salt for a smoky flavor, or HEPP’S Black Lava Sea salt for beautiful color contrast.

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