Pinch of Salt

Changing the way you think about salt.

Archive for the category “Appetizers”

TRUFFLE DEVILED EGGS

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If you love deviled eggs, this recipe is for you.  Wonderful combination of sweet relish and black truffle will leave your tastebuds dancing for more.

INGREDIENTS

  • 12 eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoon yellow mustard
  • 2 teaspoon sweet relish
  • White Truffle Sea Salt
  • Black Pepper
  • Paprika, for dusting

DIRECTIONS

  1. Place eggs in a large wide saucepan and cover with cold water.  Bring to a boil for 12 minutes.  Remove eggs and cool in refrigerator.  Remove shells from eggs and slice in half lengthwise.
  2. Separate egg yolks and place into a bowl. Place whites on a separate plate.  In the bowl add mayo, mustard, relish and white truffle sea salt and pepper to taste.  Mash together with fork until creamy and smooth.
  3. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.
  4. dust top with paprika and a pinch of white truffle sea salt.

Yum Yum!

 

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CRISPY LOADED HASSELBACK POTATO BITES

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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!

 

 

 

 

 

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!

 

 

 

 

 

HEPP’S Smokey Bacon Stuffed Jalapeno Peppers

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Calling all football fans!!  The big game day is finally here and your super bowl party spread will not be complete without these delicious stuffed Jalapeno peppers!!  With the right tools these are very quick to put together and the best part is they can be made on the grill!!
Ingredients:
  • 12-16 jalapeno peppers
  • 1/2 package of cooked bacon, minced
  • 2 tbsp.  butter
  • 1 small onion, minced
  • 1/4 chives minced
  • ½ cup cream cheese
  • ½ cup grates monterey jack cheese
  • HEPP’S Smoked Salt- Applewood, 7-fire, hickory, mesquite, or alderwood

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Directions:
  1. Cut the tops off the jalapeno poppers and core them removing all the seeds.as shown in the above pictures.
  2. Cook bacon, and mince.
  3. Saute the butter, onion and chives until the onion is tender, about 5 minutes. Cool completely.
  4. Make the filling by mixing the cream cheese, monterey jack cheese, bacon, onion,  and chives.  Add your choice of smoked salt to taste.
  5. Fill the peppers with the filling and place a popper tray/holder.
  6.  Set the grill to medium heat (around 350F – 400F) and close the lid. Grill for 12-15 minutes or until the peppers soften.

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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.

 

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.

HEPP’S Awesome Avacado

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We love Avocados!!  Not only are they high in fiber, potassium, folate and B6 but one globe contains over 1/3 of our daily intake of Vitamin C & K.  It is amazing so much goodness is packed into one little fruit!  The best part is that there are so many different ways to sneak them into your diet daily.   This one is one of our favorites, created by they guys from Soledad goat cheese, if you visit the Pacific Palisades Farmers Market on Sundays you might just get lucky enough to enjoy one freshly made with produce from all the market vendors.

Ingredients:

  • 1 Avocado
  • 2 Tomato’s diced
  • 1/2 Red Onion diced
  • 1-2 jalapeno’s diced
  • Cilantro
  • 1 lime juiced
  • 1 tablespoon goat cheese
  • HEPP’S Ghost Pepper Sea Salt 

Directions:

  1. Finely dice the tomatoes, red onion, and jalapeno’s and put them in a small bowl
  2. Mince Cilantro, set to the side
  3. Slice the lime in half and squeeze fresh juice into the bowl, gently mix to combine flavors
  4. Slice Avocado in half,
  5. place 1 tablespoon goat cheese in center
  6. add scoop of fresh tomato mixture
  7. Finish with cilantro and HEPP’S Ghost pepper Sea Salt

Alternatives: Any of our salts pair well with avocados try an applewood or 7 fire smoked, lemon or lime, or himalayan pink sea salt. 

 

HEPP’S GUACAMOLE

guacamole

We saved the best for last…  guacamole.  I have been told that in Mexico the true authentic guacamole is just avocado mixed with a little lime juice and salt.  This recipe is what is most commonly considered guacamole here in the states.  You can choose which you would prefer to serve or do both and have a taste test.  Either way this is a must have dish for any fiesta so you can’t go wrong!!

Ingredients

  • 4 ripe avocados
  • 1/2 cup red onion, diced finely
  • 2 roma tomatoes, seeded and diced finely
  • 1/4 – 1/2 cup cilantro, chopped finely
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • HEPP’S Lemon sea salt and pepper to taste
  • (optional) 1/2 jalapeno, seeded and diced finely

Instructions

  1. Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Add the diced onion, tomatoes, cilantro, and garlic with a knife using strokes as if you were cutting start mixing and blending the ingredients together until you reach your desired consistency. If you like your guacamole on the spicy side add some diced jalapeno here.
  2. Add the lime juice, pepper, and HEPP’S Lemon sea salt to taste.
  3. Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips

Alternatives:  HEPP’S garlic sea salt, Citrus cyprus flake sea salt, Applewood Smoked sea salt for a smoked flavor or for extra heat HEPP’S Habanero or Ghost pepper sea salt. 

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