Pinch of Salt

Changing the way you think about salt.

Archive for the month “January, 2017”

CRISPY LOADED HASSELBACK POTATO BITES

hassleback

These little guys are so easy to make and pack so much flavor with simple ingredients.  Dress them up as mini footballs and make the perfect party favor! #superbowl  We always serve these when hosting any sports event.

INGREDIENTS

  • 1 pound small potatoes ( about 2 inch across- red or yukon work great)
  • Olive Oil
  • HEPP’S Kosher Flake Sea Salt
  • Sliced colby jack cheese, cut into small 1/2 inch squares
  • Chopsticks

FOR TOPPING:

Preheat oven to 400 degrees.Line a large baking sheet with aluminum foil.

  1. Place chopsticks on each side of the potato.  Using a sharp knife, make several cuts though each potato, avoiding cutting all the way down. ( chopsticks will prevent that). Place Potatoes on baking sheet.
  2. Rub cut potatoes w/olive oil and sprinkle with Kosher Salt.
  3. Bake 35-40 minutes, until potatoes are tender.
  4. Pull out of oven and place cheese squares between a few of the cuts (3-4) on each potato.
  5. Return to oven for 5 minutes or until cheese has melted.
  6.  Let cool for 5-7 minutes before topping with sour cream, bacon, onions, and your choice of naturally blended sea salts.

Serve warm or at room temperature.

YUMMY!

 

 

 

 

 

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SWEET & SPICY BACON WRAPPED SMOKIES

smokies

These may be one of the best bite size appetizers every made!  These bacon wrapped smokies are so addictive, we bet you can’t eat just one.  The Habanero Sugar blows them out of this world!

INGREDIENTS

Preheat oven to 375 degrees.

  1. Cut bacon into thirds and wrap each smokie with bacon and place on a single layer on a large glass baking dish.
  2. Melt 1 stick of butter and stir in 1 cup of brown sugar and mix well.
  3. Pour butter/brown sugar mixture over the bacon wrapped smokies.
  4. Sprinkle the remaining 1/4 cup brown sugar over the smokies.  If using habanero sugar to spice up, now is the time.  Sprinkle evenly over the smokies.
  5. Bake for 20 minutes and then turn up heat to 400F for about 10-12 minutes or until bacon becomes crispy.

Enjoy!

 

 

 

 

 

HOLY MOLE CHILI W/ FIRE STICKS

chili

Looking for a  dish that will steal the show at your Superbowl Party?  This chili has a spicy-unique flavor that give it a dynamic infusion of flavor.  This hearty chili is well balanced with a subtle hint of a mole sauce.  Infused with Guinness, Coffee, and Cocoa powder it will light up your tastebuds!

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound sirloin, cubed
  • 1 (14.5 oz) can peeled and diced tomatoes with juice
  • 1 (12 oz) Guinness Beer or favorite dark beer
  • 8 oz cup coffee
  • 2 (6oz) cans tomato paste
  • 1 (14oz) can beef broth
  • 2 (15oz) cans kidney beans
  • 2 red or green jalapeno peppers, seeded and diced
  • 1/2 green pepper,seeded and diced
  • Fire Sticks ( recipe below)

TOPPINGS (optional)

  • Sour Cream
  • Green Onions
  • Bacon
  • Cheese

CHILI SEASONING (mixed together)

  • 1/2 cup brown sugar
  • 3 1/2 tablespoons chili powder (mild or hot)
  • 2 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon 7-Fire Smoked Sea Salt
  • 1 tablespoon smoked paprika

FIRE STICKS

DIRECTIONS

  1. Heat oil in a large pot over medium heat.  Cook onions, garlic, ground beef and cubed sirloin.  Season with salt and pepper and cook 10 minutes or until meat is well browned and onions are tender.
  2. Mix in the diced tomatoes with juice, Guinness, coffee, tomato paste, and beef broth. Mix together and add all the chili seasoning.
  3. Stir in 1 can of kidney beans and diced peppers.
  4. Reduce heat, cover and simmer for 1 1/2 hours.  Check occasionally and stir.
  5. Stir in remaining can of kidney beans and simmer uncovered for 30 minutes.
  6. Serve with toppings of choice and a side of Fire sticks for dipping

FIRE STICK DIRECTIONS

  • Preheat oven to 375 degrees
  • Open Pillsbury Crescent dough sheet
  • Cut 1/2 stips and roll with hands to make 8-10 inch sticks
  • Coat cooking sheet with cooking spray and place sticks on sheet
  • Bake for 11-12 minutes
  • Take out of oven and brush with melted butter and sprinkle with choice of spicy sea salt.

 

 

QUINOA STUFFED PEPPERS

paprika gefllt

INGREDIENTS

  • 3 cups cooked quinoa
  • 1 (4-ounce) can green chiles
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup petite diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon roasted garlic sea salt
  • 1/2 teaspoon onion powder
  • Applewood smoked sea salt
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic sea salt, onion and chili powder, applewood smoked sea salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  4. Serve immediately.

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