Runzas: Our Last Fatty Pants Hurrah!

I know, I know. We're going to start eating healthy again. I promise. Right after I make these runzas. They're Nebraska meat pies (but you can make them veggie) that really hit the spot when it's like Antarctica out there. Think Hot Pockets that don't suck. We've tweaked this recipe from our friend, Barbara, who rocks a mean runza, oh you betcha.

They kinda look like little chickens!

They kinda look like little chickens!

From Tastebook's recipe for beer rocks.
2 large peeled potatoes cooked in water (save the water)
1 pkg yeast
2/3 cup of sugar
1 1/2 tsp. salt
2 eggs well beaten
2/3 cup butter
7 - 7 1/2 cups flour
Egg yolks and water for brushing rolls 

Mash potatoes to make 1 full cup. Measure potato water to make 1 1/2 cup. Pour potato water into large bowl, add 1 pkg yeast, stir until dissolved. To the water/yeast mix, add 2/3 cup sugar, 1 1/2 tsp. salt, 2 eggs well beaten. Add 2/3 cup butter and mashed potatoes to the flour. Mix the wet and dry ingredients. Add more flour to make it easy to handle. Then knead until dough is elastic.


I just made this filling up. It uses leftover pot roast, flank steak, whatever you got, plus roasted mushrooms. 
2 lbs leftover cooked beef, chopped
8 oz leftover roasted mushrooms
(I liked using the ones I stored in the freezer because those can be a little rubbery when you thaw them out, and this recipe takes care of that)
2 tablespoons salted butter
1 tbsp Whassamatterhorn
2 large Vidalia onions, diced
2 cloves chopped garlic
1 tablespoon canola oil, plus more for the baking sheets
8 ounces greens (spinach, kale, collards, whatever)

Put the beef and mushrooms in the food processor bowl. Heat a large skillet over medium-high heat. Add the onion and garlic. Season with Whassamatterhorn until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to the food processor. Without cleaning the skillet, add 1 tablespoon canola oil. Sauté the greens over high heat until wilted and the excess liquid has evaporated, about 1 minute. Add it to the food processor bowl. Pulse till it's chopped. Taste for seasoning. Add more Whassamatterhorn or Das Bigfoot.


Roll out the dough. Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.

Spoon 1/2 cup of the filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.

Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Dust with salt or caraway if you'd like. Bake until golden brown, 25 minutes.

Freeze baked after they firm up on baking sheet in the freezer, then store them in ziplock. Thaw for 1 hour before baking.

Lucy and the Cy Salt

"Funny story...Lucy, our 13 year old dog (who's apparently 'regressing') went under the Christmas tree, pulled out one of the cute striped boxes, unwrapped it (shredded paper everywhere!), and chewed through the box. The Cy Salt was lying on the floor next to the box when we got home. Apparently that's Lucy's favorite too 😊 Guess I'm going to have to re-wrap that one!"

We're honored. Thanks for sharing, Meredith, and happy holidays!

Recipes from the DM Winter Market

It was so great seeing old friends and meeting new folks at the DM Winter Market. I promised I'd post the oyster cracker recipe and the Herky Perky turkey recipe, so here ya go! 

1 8 oz bag oyster crackers
1/4 c oil
1 TBSP Saltlickers spice (good ones to try: Whassamatterhorn, Cy Salt, Herky Perky, Roxy, etc.)

Preheat the oven to 300. Mix oil and spice till spice is dissolved. Toss in oyster crackers and mix well. Spread on a cookie sheet and dry in the oven for about 5 minutes.

1. Make a "mud" of 6 tbsp Herky Perky and 8 tbsp olive oil for a 12 lbs turkey. Double it for a bigger bird.
2. Smear the bird inside and out with the mud.
3. Wrap the bird in plastic wrap and keep it in the fridge for 6 hours to overnight.
4. Don't rinse. Roast, smoke, or grill as you normally would. Shove some lemons, onions and herbs inside there if you want to get fancy.

Build your own giftbox at Farm to Folk

You can build your own giftbox at Ames Farm to Folk tonight, 4:30-6:30. I'll be there with boxes, purdy paper, and all the flavors for you to get your gift on.

Plus, I'll bring Roxy Holiday Nuts because Aliana loves 'em! 

The 'Lick's Holiday Recipe Guide, Part 1

Click on the pic below to see our new Holiday Recipe Guide, part 1. No matter who you're feeding, our flavors make it easy to create winning dishes that your guests will gush over. "It was so easy!" you start to say, but shhhhhhh. Let that be our little secret.

Got ideas for holiday recipes? Lay 'em on us via Facebook, Twitter, Instagram (#hihosaltlickers) or via email, and we'll share them in our Holiday Recipe Guide, Part 2!

I'm talking to YOU: Tara, Krista, Diana, Food Nerd Jen, Daniel, Heidi, Stacey, Liz, Liz's mom, Darrell, Sarah, Amanda, Jenny, and Anna! I'm talking to YOU: funny lady from the DM Farmer's Market who made the Das Bigfoot stuffed acorn squash in Boston with your son! I'm talking to ALL OF YOU! Show us what you're cooking!

Herky Perky Turkey.

Herky Perky Turkey.

The Last DM Farmer's Market of the Season

We're loading up the salt sled for the last Downtown Des Moines Farmers' Market of the season! Stop by, try some Iowa Nice Cider and Cha-cha Chocolate cookies, and check out our disco deer costumes! Plus get a small jar of Peter Rabbit when you buy any three jars! Don't forget to grab some Herky Perky for your turkey!

The Secret Word is "Halloween"!

The Secret Word is "Halloween"!

Recipes from the Des Moines Farmers' Market

We saw old friends and met a lot of cool new people yesterday at the Des Moines Farmers Market. Here are some of the recipes were talking about. I'll put them up on the flavor pages as well. Happy cooking!

Das Bigfoot Oyster Crackers
All our flavors make slammin' holiday oyster crackers, but I think Das Bigfoot might be the best.

1 bag of oyster crackers
1/4 c olive oil or walnut oil
1 TBSP Das Bigfoot

Preheat your oven to 350. Pour the oil and the spice into a bowl or a Ziplock bag. Mix the oil and the spice, add the crackers and toss to coat well. Pour evenly onto a cookie sheet and bake for five about minutes until they're dry.

Alliyum Fall Apple Slaw
If you're a fan of sweet and savory, this slaw's for you.

3/4 head red cabbage
6 stalks of celery  
3 apples
1 cup walnuts, toasted and crushed
About 4 TBSP olive oil or walnut oil
2 TBSP vinegar - (champagne, sherry or any fruit vinegar would be terrific but red or white wine vinegar will work fine)
Alliyum to taste

Slice the cabbage thin or shoot it through the slicing disc blade on a food processor and place in a big bowl, Do the same to the celery and add it to the bowl. Slide the apples thin, then slice those slices in half. Lay the apple slices out on a plate or a cookie sheet and sprinkle them with Alliyum to taste. I like mine very oniony. Add the apples and crushed walnuts to the bowl. Toss. Add the oil and vinegar and taste for salt. Add more Alliyum if you need it.

Rolling out Feather Duster at the DM Farmers' Market

Saturday we're at the Downtown Des Moines Farmers' Market at 8 am-noon! The Secret Word is "Chilly" because it will be! FINALLY! Grab yourself some fall flavors like Feather Duster, and say goodbye to summer flavors like Peter Rabbit and Big Bangkok!