February 01, 2015

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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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January 29, 2015

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HEPP'S Sriracha Dipping Sauce

  IMG_0777 IMG_0776 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.  
January 29, 2015

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HEPP'S Chicken and Waffles Mini's

  IMG_0760 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.  
 
January 28, 2015

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HEPP'S Baked Avocado Fries

FullSizeRender (2) 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.
January 28, 2015

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HEPP'S Caprese On a Stick

IMG_0763 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
IMG_0764IMG_0752 (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.
September 30, 2014

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HEPP'S Stuffed Peppers - Gluten Free

IMG_1131   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.  
September 24, 2014

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Sauteed Asparagus

DSCN0124 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.         
September 24, 2014

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HEPP'S Roasted Red Potatoes

DSCN0122 Now that Fall is officially here and it might be OK to start thinking about turning on your oven again (those in So Cal know what we are talking about.)  Roasting potatoes instead of loading them up with deep fried grease and other fats helps keep them nutrient packed, and low calorie. Serves 4 Ingredients:
  • 1/2 pounds small red or white potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • freshly ground black pepper
  • HEPP'S Himalayan Pink and Garlic Sea Salt
Directions: 
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, HEPP'S Himalayan Pink Sea Salt, and pepper; toss until the potatoes are well coated.
  3. Cover a cookie sheet with tin foil and transfer the potatoes so they spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  4. Remove the potatoes from the oven, finish with parsley and HEPP'S Garlic Sea Salt, and serve hot.
Alternatives: Instead of using the himalayan pink you could use a flake salt like HEPP'S Signature Flake salt or Aussie flake. Garlic can be replace with Rosemary sea salt, Ghost pepper sea salt, Applewood or 7- fire Smoked sea salt or even Black Truffle Sea Salt.
September 24, 2014

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HEPP'S Awesome Avacado

IMG_2381   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.   
September 22, 2014

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HEPP'S Quinoa Pasta and Vegetable Salad

IMG_2499 This is a great salad whether you need to eat gluten free or not, quinoa pasta is so close to regular pasta you will never know the difference.  The other great thing about this salad is the many different ways you can change it up and make a whole new experience. This recipe is a good base to start with but you can add as many vegetables or meats (or not) as you want.  It is also great if you have a refrigerator full of leftovers and you unsure what to do with all of it. Serves 6 INGREDIENTS:
  • 3 Cups quinoa pasta spirals
  • 1 cup arugula
  • 12 cherry tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • 1/2 cup goat cheese (could use shaved parmesan)
  • 6 tablespoons extra virgin olive oil
  • 3 chicken breasts, or 1 1/2  cup shrimp if desired
  • HEPP'S  Lemon Sea Salt
DIRECTIONS: In a large sauce pan bring 4 cups of water to a boil, add pasta reduce to medium heat and continue to boil for 6 to 9 minutes. Drain well, and place in a serving bowl. Toss with arugula, tomatoes, basil, goat cheese, olive oil and choice of protein if  desired. Alternatives: White Truffle Sea Salt, Applewood or 7- Fire smoked sea salt, Himalayan PInk sea salt    
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