March 09, 2017

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CHICKEN TEX-MEX SALAD

Homemade Mexican Chicken Burrito Bowl INGREDIENTS
  • 2 cups chicken, cooked and sliced
  • 1cup white cheddar, shredded
  • 1 small avocado, diced
  • 2cup corn, about 1 ear
  • 1cup red onion, chopped
  • 1/2 cup black beans, rinsed and drained
  • 6-8 leaves romaine lettuce, torn
  • 1/2 red pepper, diced
  • 1cup baked tortilla chips, crushed
  • 1-2 cup white rice cooked
  • Chipotle Sea Salt
CILANTRO-LIME DRESSING
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of Sel Gris Sea Salt
  • To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
DIRECTION
  1. In a large bowl, combine chicken, cheese, avocado, corn, onion, black beans, lettuce and red pepper.
  2. Place small scoop of rice in bowl and top with salad. Sprinkle each with tortilla chips and lightly season with chipotle sea salt
  3. Lightly drizzle Cilantro-Lime dressing over salad.
March 08, 2017

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GRILLED HALIBUT FILETS

To portions of fresh grilled pollock One of our favorite fish dishes.  This is light and healthy with a tremendous amount of flavor infusing lemon, ginger and thyme. INGREDIENTS
  • 1 tablespoon coconut oil
  • 2 Halibut filets
  • Red, yellow, orange grape tomatoes
  • Spring mix lettuce
  • Basil, cut lengthwise
  • White Balsamic Vinegar ( we love Gourmet Blends)
  • BK Fish Rub
  • Flake Sea Salt
  • Lemon, Quartered
DIRECTIONS
  1. heat skillet with coconut oil.  Season each side of fillet with BK Fish Rub.  Place in pan and sear halibut filets  for 3-4 minutes on each side until cooked through and nice crust on the outside.
  2. Cut tomatoes lengthwise and place in bowl.  Add basil and spring mix lettuce.  Toss gentle with white balsamic vinegar and finish with flake sea salt.
March 01, 2017

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BAKED KALE CHIPS

Homemade Kale Chipsa These beauties are packed with flavor and nutrients!  Great healthy snack for those on the go. INGREDIENTS DIRECTIONS
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with YOUR favorite HEPP'S sea salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Enjoy right away or place in ziplock bag and save for later.    
January 26, 2017

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CRISPY LOADED HASSELBACK POTATO BITES

Mini potato bites loaded with goodness!! Dress them up as mini footballs and make the perfect party favor! #superbowl View full article →
January 26, 2017

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SWEET & SPICY BACON WRAPPED SMOKIES

A must have at your next party! These bite size spicy bacon wraps are sure to be a HUGE hit!! View full article →
January 26, 2017

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HOLY MOLE CHILI W/ FIRE STICKS

Holy Mole Chili Sure to be a hit at your Superbowl Party! The fire sticks are where it's at!! View full article →
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.
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