Air fryer kale chips

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Thanks to Dr. Chris LoRang at Capitol Chiro DSM for giviong us this great idea! You can use any of our salty blends for these. I used GGX and added 1 tbsp nutritional yeast because I love it.

INGREDIENTS
10 oz kale
Spray oil
1/2-1 tbsp Saltlickers

Blast the kale with spray oil, toss with Saltlickers, taste for seasoning, add more if you need it. Cook in an air fryer on 400 for 6-8 minutes.

Cha-cha Lima Chocolate Dipped Coconut Macaroons

Collin’s mom loves these suckers.

Collin’s mom loves these suckers.

INGREDIENTS
14-ounce can sweetened condensed milk
2 large egg whites
1 tablespoon vanilla extract
1 tablespoon Cha-cha Lima
1/2 teaspoon salt
2 1/2 cups unsweetened coconut
3 1/4 cups sweetened coconut

1 1/3 cups chopped chocolate or chocolate chips, semisweet or bittersweet chocolate
1 tablespoon Cha-cha Lima

DIRECTIONS
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.

Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top. Remove the macaroons from the oven and allow them to cool on the pan.

For the chocolate dip, melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.

Store in an airtight container at room temperature for several days; freeze for longer storage.

Adapted from King Arthur Flour.com

Pickled Bigfoot Eggs

We've got a section of deviled egg recipes here, including our fool-proof method for steaming eggs so they don't shred when you peel them. But I love these pickled deviled eggs 1,000 times more than the regular kind because 1) the texture of the egg white gets chewier in the brine, 2) the yolk tastes creamier next to the pickle, and 3) Das Bigfoot crushes it. You can also mash this recipe into an egg salad and serve on toast. Oh em gee.

12 large eggs
1 ½ c rice vinegar
6 garlic cloves, smashed and peeled
2 ½ tbsp packed light brown sugar
1 ½ tbsp Crop Duster
1/2 tsp peppercorns
1 large red or white onion, sliced thin (I used white but red would be better)
1 cup mayonnaise
2 tsp Das Bigfoot or to taste

Click here for our steamed egg recipe. While you're steaming or hard boiling the eggs, combine the rice vinegar, garlic, brown sugar, Crop Duster and peppercorns in a sauce pan with 1/2 cup water. Bring to a boil, add the onions and remove from heat. Skin the eggs and plunged into an ice bath. Place 1/2 the onions in a heat-proof container, place the eggs on top, cover with the brine and chill for 12-24 hours. Remove the eggs and save the brine. Slice the eggs in half, and smash the yolks in a bowl with mayo, 1 tbsp brine, and Das Bigfoot. Taste the filling for salt and pepper. Pipe the yolk into the egg white halves, sprinkle with Das Bigfoot and top with sliced onions. 

Adapted from Melissa Clark

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Bob's Your Uncle Potato Frittata

This delish, flexible dish doubles as a Saturday breakfast and a simple Sunday dinner. You could fry bacon or sausage, sauté the onions in the fat, and add the meat to the egg mix. Or add mushrooms and leftover roasted veggies like carrots, peppers and broccoli. Or swap out the potatoes for sweet potatoes, toss in leftover black beans + queso fresco, and Bob's your uncle!

1 lb peeled boiling potatoes, diced to 1/2"
2 tbsp olive oil
1  medium yellow or red onion, finely chopped
Your fave Saltllicker blend, about 2 tsp or to taste
6  large eggs

Put the potatoes in a steamer basket. When the water boils, cover, remove from heat, and steam for 10 minutes. Sauté the onion on medium high till soft. In a bowl, beat the eggs, add Saltlickers's spice, onions and potatoes. Heat the broiler. Heat 1 tbsp oil in an oven safe pan on medium high, pour in the egg stuff, lower heat to medium. As the frittata cooks, keep sliding a spatula underneath along the edges so it doesn't stick. Turn heat to low, cover for 10 minutes, uncover and slide the pan under the broiler until it gets a nice crisp crust. 

Adapted from Martha Schulman

Done-diddlee-yun

Done-diddlee-yun

Cooking

Cooking

Liz's Hibiscus Cocktail with a Pineapple Shrub

Maxin’ chillaxin’.

Maxin’ chillaxin’.

For the cocktail
INGREDIENTS

1/2 cup Hibiscus Tea
1/4 cup lime juice (1 lime)
1/2 cup pineapple shrub**
1 ½ oz tequila or sparkling water
For the rim and garnish
Cha-cha Lima or Iowa Nice
Pineapple
Lime
DIRECTIONS
1. Mix and chill 2 hours or overnight, serve over ice

For the Pineapple Shrub
INGREDIENTS
1 cup sugar
1 cup water
1/2 pineapple sliced into wedges
2 tablespoons white vinegar
DIRECTIONS
1. Heat water and super in saucepan until simmering and all sugar is dissolved.
2. Remove from heat and add pineapple. Return to low heat and simmer for 10 min. Turn off heat and let sit for 20-30 min. Strain, discard pineapple. Add vinegar. Chill. A shrub will keep for very long time in the fridge.

Liz's Gluten Free Cheesey Cy or Herky Perky Crackers

INGREDIENTS
7 ounces extra-sharp white cheddar cheese
1 oz grated parmesan cheese
1 1/2 cups gluten free all purpose flour, (Pamela’s…which is Al Roker’s fave brand)
1 tbsp cornstarch
1 tbsp Cy Salt
8 tbsp unsalted butter, cut into pieces and chilled
3-6 tbsp water

**To make Herky Perky crackers substitute 1 tbsp Herky for Cy, and 8 oz smoked cheddar for the white cheddar and parmesan .

DIRECTIONS
1. In a food processor with grater attachment, shred cheese. Remove the cheese and set aside. Switch to blade attachment and process flour, cornstarch, and spice for about 30 seconds.
2. Add butter and process again for 30 seconds. The mixture will look like wet sand.
3. While processor is running, sprinkle in the water until dough forms together.
4. Transfer to counter and divide in halve. Roll into logs and wrap tightly with plastic wrap. Refrigerate 2 hours, or up to 3 days. Can be frozen.
5. Pre-heat oven to 350. Line sheet pans with silpat. Slice cheese logs 1/4 inch thick. You can roll the dough log in poppy or sesame seeds, fresh chopped herbs, or more Cy Salt or Herky Perky.
4. Bake 22-30 minutes. Cool. Scarf.

Roasted Beetamatterhorn Hummus

Beet hummus atop one of Liz’s gluten free crackers.

Beet hummus atop one of Liz’s gluten free crackers.

Beets LOVE Whassamatterhorn.
Adapted from
Thug Kitchen’s Party Grub.

INGREDIENTS

1 ½ pounds roasted, skinned beets
1 can chickpeas drained
3 cloves garlic
4 tablespoons orange juice
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Whattamatterhorn

DIRECTIONS
Whip it all up in a food processor or Ninja-style (better).

Bangla-Dash Mixed Nuts by Liz

INGREDIENTS

6 cups unsalted nuts, we used pecans and almonds
2 tablespoons vegetable oil
2 tablespoons water
1/4 cup pure maple syrup
1 tablespoon Bangla-Dash

DIRECTIONS
1. Preheat oven 350* and prepare a half-sheet baking pan with a Silpat
2. In a big bowl, mix oil, water, maple syrup and Bangla-Dash together
3. Add nuts and stir.
4. Spread nuts evenly over your baking pan. Bake 25 minutes.

Grilla Gorilla or GGX Vegan Cashew Cheeze

If you’re one of those people who hates nut cheese, Imma sorry for you! This velvety, creamy, tangy stuff is heaven. I smeared it on mediocre slab of pizza last night, and it made the pizza light up like a Christmas tree! Ta-da! I eat it on steamed veggies, eggs, pasta, whatever. Try the nutritional yeast on popcorn with GG or GGX.

In the Ninja

In the Ninja

On steamed broccoli

On steamed broccoli

Adapted from Bob’s Red Mill

INGREDIENTS
1 1/2 cups cashews
1/4 cup nutritional yeast
2-3 tsp Grilla Gorilla or GGX to taste
1-1.5 tsp Dijon mustard to taste
3/4 cup water
3 tbsp lemon juice

INSTRUCTIONS

Throw all the ingredients into a food processor or Ninja with the yeast and spices on top. Fire the machine up and process until smooth.

Serve warm or at room temperature. Gently reheat over very low heat. Yields 2 cups (eight 1/4-cup servings).

Microwave Toffee Popcorn with Coco Corazón

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INGREDIENTS
12 cups of popcorn
1/2 cup Coco Corazón
You can also use Iowa Nice Spice or Cha-cha Lima, but if you’re using Cha-cha, add 2 more tbsp
4 tbsp butter or margarine
1/2 tsp baking soda
1/4 cup light corn syrup
1 tsp salt
Smoke Licker Crop Duster work great. If you’re popcorn is already salted, eliminate this salt.
Add roasted nuts like peanuts, cashews or pecans or chocolate chips!

INSTRUCTIONS
Split the popcorn into two large bowls.

Combine Coco Corazón, butter, and corn syrup in a large microwavable bowl. Give it lots of headroom, because the stuff is going to bubble up.

Microwave for one minute, remove, stir in the butter to melt. If it’s not melted, microwave for another 30 seconds. Then microwave for 1.5 minutes. Remove and stir. Microwave for another 1.5 to 2 minutes—until the toffee starts to bubble. Remove and stir in the baking soda. Stir-stir-stir to blend in.

Pour half of the toffee over the popcorn in each bowl and stir-stir-stir to blend in. I use two spatulas. It feels like I’m conducting a chocolate orchestra.

Spread the popcorn out on wax paper to cool. If you let it cool in the bowls, it will be a big rock.

Dusted Pot Roast

Because winter!

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Adapted from Brett Anderson in The New York Times
Serves 6-8

INGREDIENTS
3 pound boneless beef chuck roast
Crop Duster
Feather Duster
3 tablespoons canola oil
4 tablespoons butter
2 medium onions, chopped
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
10 small yellow potatoes cut in quarters
8 oz white button mushrooms, chopped
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine
4 cups beef broth

INSTRUCTIONS
Preheat oven to 340 degrees. Season meat generously with Crop Duster. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.

Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.

Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.

Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. Add 1 tbsp Feather Duster. Taste for seasoning.

Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours and 20 minutes.

Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. You could also remove the veggies and whisk in flour to the gravy to thicken it and return the veggies to the pot (I did that).

Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Compound Butter

Lisa at Photosynthesis in Ames turned us on to compound butter on Thanksgiving. She served it with Parker House rolls…seriously, I thought it was the best part of the meal. It turns out all salts AND sugars make great compound butters! Use them on baked goods, steak, veggies, toast, you name it!

These aren’t ours, but don’t they look lovely?

These aren’t ours, but don’t they look lovely?

INGREDIENTS
1 stick of butter
2 tsp of Saltlickers
Parchment or waxed paper if you’re want a log shape
Fresh herbs if you wish

Let the butter soften at room temp then stir in the spice (and herbs). Place the butter on a sheet of parchment or waxed paper, roll into a log, and chill for at least two hours.

Mark Bittman's Speedy No Knead Bread

“You made bread?” my family will ask whenever I whip up a loaf of Bittman’s bread. This warm magic loaf turns dinner into a meal. I throw in 1 tbsp of Whassamatterhorn or Smoke Licker.

They rip it apart like wolves.

They rip it apart like wolves.

From Mark Bittman in The New York Times

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 tbsp Whassamatterhorn or Smoke Licker
Oil as needed

DIRECTIONS
Combine flour, yeast and Whassamatterhorn or Smoke Licker in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Serve with Saltlickers’ compound butter!

Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

INGREDIENTS
1 Big-a$$ butternut squash
Olive oil
Bangla-dash
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

INSTRUCTIONS
Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Iowa Nice Spice Ginger Lime Margaritas

Cooks’ Emporium was lovely enough to post this recipe is by Laura Doerr, whose fabulous food blog, Ways to My Heart, takes the cake!

Serving Size: Makes 2 cocktails

Ingredients:
4oz. Tequila
2oz. Honey syrup* or simple syrup
1.5oz lime juice
6 Ginger slices
Fresh limes for garnish
Iowa Nice Spice for the rim

Instructions:

1. To make honey syrup, heat equal parts water and honey until honey dissolves. This will prevent the honey from sinking to the bottom of the cocktail.

2. In a glass, muddle the ginger slices into the honey or simple syrup. If you do not have a muddler, use a wooden spoon.

3. Fill a shaker with ice, add tequila, lime juice, and muddled ginger mixture. Shake vigorously until cold and combined.

4. Wet the rim of two cocktail glasses with lime. Pour some of the spice mixture into a flat dish. Dip the wet rimmed glasses into the spice mixture.

5. Fill rimmed glasses with ice and pour margaritas over the ice. Garnish with fresh limes and enjoy!

Leftover Mashed Potato Pancakes

How much salt you put in depends on how salty the original mashed potatoes are. Most of our blends would work well. We used 1/2 tsp Cy Salt and 1/2 tsp Alliyum, but you could easily use 1/2 tbsp of each, if your potatoes are unsalted.

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INGREDIENTS
2 c leftover mashed potatoes
1 egg
1/4 cup flour
1/2 tsp Cy Salt
1/2 tsp Alliyum
Butter, oil or shortening for frying

INSTRUCTIONS
Mix all the ingredients. Pancakes made from 1/4 of a cup of batter turn out best, we found. Heat fat in a big pan, fry both side on medium high heat. Dust with Alliyum. Reheat in a 400 degree oven for about 10 minutes.

WHAT’S THAT SAUCE?
Equal parts of our homemade horseradish and this salad, plus a big glob of mayo thrown in.


Spiced Nilla Wafer Cookies

This recipe works with Das Bigfoot, Bangla-dash or Roxy Taco. Bangla-dash wafers call for one more tsp of spice than Das Bigfoot or Roxy wafers. You can use regular-sized Nilla wafers, but we like the minis. Reduced fat Nilla wafers work great too—they’re harder and they absorb the oil and spice well. I first butter tried on these, but oil’s better!

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INGREDIENTS
1 11 oz box Nilla Wafers
1 tbsp canola oil
2 tsp Roxy Taco OR
2 tsp Roxy Taco OR
3 tsp Bangla-dash

INSTRUCTIONS
Preheat oven to 300.

Spread the wafers on a foil-covered cookie sheet. Pour the oil over them and toss with spice, 1/2 tsp at a time. Use your hands to make sure everything’s evenly distributed. Bake for 5 minutes. They will crisp when they cool.

Darrell's Microwave Smoke Licker Almond Brittle

Our friend Darrell is a master of crack-tastic snacks, and his brittle's the best thing ever. I even dipped some in gravy once!

1 cup sugar
1/2 cup corn syrup
1 cup chopped smoked almonds 1 teaspoon Smoke Licker.
1 tsp butter
1 tsp vanilla

Blend 1 cup sugar + 1/2 cup corn syrup in a 8-cup, microwave-safe bowl. Cook on high for 4 minutes. Stir in 1 cup chopped smoked almonds and 3/4 teaspoon Smoke Licker. Cook another 3-3 1/2 min. Add 1 tsp butter and 1 tsp vanilla. Cook 2 min. Stir in 1 tsp baking soda, stir and pour onto greased cookie sheet, spreading as thin as possible. Sprinkle Smoke Licker on top. Let cool and break it!

#blamedarrell!

#blamedarrell!

Pumpkin Butter Cake with Iowa Nice Spice

This is one from our friend, Darrell, who cooks some seriously good stuff. #blamedarrell

Oooey, gooey, wooey!

Oooey, gooey, wooey!

INGREDIENTS
1 box yellow cake mix
4 egg
1 cup butter, melted and halved
8oz. cream cheese
1 15 oz can pumpkin
1 tsp vanilla
3 1/4 cup powdered sugar
1 tsp cinnamon
1 1/2 tsp Iowa Nice Spice + more for dusting

Preheat oven to 350.

FOR THE CRUST
Combine the cake mix, 1 egg and 1/2 cup melted butter. Mix and press unto parchment lined 9×13.

FOR THE FILLING
Mix cream cheese, pumpkin, 3 eggs, 1/2 cup butter and spices. Pour over crust. Bake at 350 for 40-50 minutes. Dust with Iowa Nice Spice.