Pinch of Salt

Changing the way you think about salt.

SWEET & SPICY BACON WRAPPED SMOKIES

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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!

 

 

 

 

 

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HOLY MOLE CHILI W/ FIRE STICKS

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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.

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 Stuffed Peppers – Gluten Free

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Stuffed Peppers are fun and easy to make, below is a basic recipe but you can add more or substitute if you want, some suggestions are ground beef, broccoli, cauliflower, onions ect.  In this picture we topped ours with mozzarella cheese, so customize yours and have fun with it!

Ingredients:

  • 6 bell peppers, tops cut, stemmed and seeded
  • 1 Cup cooked Quinoa
  • 1 Cup corn
  • 1/2 can black beans, drained and rinsed
  • 1 cup diced Tomatoes
  • 1 carrot diced
  • 1/4 cup walnuts pieces (not whole, not crushed)
  • 1/2 cup shredded pepper jack cheese
  • 1 cup goat cheese
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • Large pinch of HEPP’S Lemon and Lime Sea Salt each

Directions:

  1. Preheat oven to 350 degrees, line a 9 X 13 backing sheet with tin foil or parchment paper.
  2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheeses, cumin, garlic and onion powder, walnuts, and HEPP’S lemon and lime sea salt and ground pepper.
  3. Spoon the filling in each bell pepper cavity, place on baking sheet
  4. Bake until peppers are tender and filling is heated through, about 25-30 minutes

Alternatives: Use HEPP’S Ghost Pepper Sea Salt to make it spicy or a HEPP’S Applewood smoked salt for sweet smokey flavor.  

Sauteed Asparagus

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Many times when we are behind the salt bar people are intrigued by our HEPP’S Black Lava Sea Salt because of the color, but always wonder what you do with it.  This is a perfect example of how to take a basic side like asparagus and dress it up with a little Black Lava Sea Salt.

Ingredients:

  • 1 bunch of asparagus
  • 1 lemon
  • 2 tablespoons olive oil
  • HEPP’S Black Lava Sea Salt

Directions:

  1. Heat a large skillet to medium – high heat
  2. Add asparagus and olive oil, stir until asparagus is lightly cover
  3. Cover, and cook for 10 minutes, stirring occasionally, or until asparagus is tender (add 10 more minutes if you prefer a more well done)
  4. Finish with a squeeze fresh lemon juice and a pinch of HEPP’S black lava sea salt

Note: One of the unique natural properties of the black lava salt is the trace amount of charcoal which is a natural detoxifier, Bonus!!

Alternatives: You can use any salt from our HEPP’S Salt collection to finish off your asparagus some of our other favorites are Lemon, Mesquite Smoked, Thai Ginger, and Ghost Pepper Sea Salt.   

 

 

 

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