Feel Good Foods: Gluten Free Pork Dumplings #Review #FeelGoodFoods

At my house, we no longer eat out or order in when it comes to Asian cuisine. We were never happy in the end with the amount of protein the dishes delivered, the amount of sodium and the feeling after we ate such meals. Vegetables were usually overcooked from sitting under a heat lamp and I noticed my Husband was always picking out what he liked and disliked, to the point he always had a mountain of mushy vegetables along the side of his plate from things that did not pass the cut (to be eaten). So, I started cooking it myself. I do though appreciate help and even though I am picky about what I purchase from the freezer aisle, I can say that Feel Good Foods was a welcoming sight and taste.

I was sent several coupons and visited my local Sprout’s Farmers Market. I went with an idea from what Feel Good Foods carried by visiting their website, but it was amazing in the amount of dishes, meals and sides they make. The company has a plethora of items that I had a list longer than the amount of coupons I had. I get to the store and I tell myself just get one item. Try them out and see what happens.

I pick the Pork dumplings and even though no one thankfully suffers from celiac disease, there are times I just want a gluten free meal like other times I pick no meat to no corn days. Our bodies (well at least mine) needs a break when it comes to what I eat. I don’t want corn in any form in my system on a daily basis and there are days I want a gluten free meal. It changes what I put in my body and it’s welcoming to my taste buds. Labor Day was approaching and we always barbecued outside but this year I wanted something low key and different, so I opted to make it an Asian night. I made everything from Orange chicken, Korean-style BBQ ribs, Shrimp Japanese-style fried rice, Vegetable Lo-Mein to Ponzu Lime Fish. I always love the dumplings and sides but I honestly don’t always have the time to make them homemade but that should be no reason on why I should skip on flavor or real ingredients. Feel Good Foods uses simple ingredients and made from real stuff. No funny fillers and ingredients that come from a lab.

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Cooking- I have 4 burners going at the same time on a 5-burner stove. One was a grill for the short ribs, so that meant my 5th burner was not accessible. I never like to try products from the get-go in the microwave, so I went with the method I came up for times like this, when I have more pots going than burners available. I take the dumplings out and they are a nice size and a decent weight. That surprised me because I am use to the type that really are more wrap than filling. Feel Good Foods does not play that game and they are beautifully sealed too. I placed them on parchment paper and while I prepped the other food, they defrosted for 10 minutes. I use a baster brush and give the dumplings a thin coating of oil (a mix of peanut and toasted sesame oil). I literally use my hand and gather a few droplets of water from the sink’s faucet and let them drop onto the pan, cover with foil and cooked them at 400 degrees. I cooked them for 15 minutes, with the last 5 to 7 minutes uncovered. I get the best of both worlds, the softness and moistness on the inside from a steamed dumpling and the crisp on the outside from a pan fried one. You don’t even have to over brown them because they will be crisp without looking brown. Easy and problem free cooking, for those days I have more going on than usual.

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Verdict-
I serve our meals and noticed I went crazy with the sides but I tell myself this is what we would get at a buffet, share, and always end up eating a little bit of everything. I even made a Jasmine vegetable rice to add to the mix at the last minute, just in case no one felt like hijiki seaweed and wanted a less crispy rice texture. I serve the dumplings and the sauce and everything smells great. We dig in and of course I always tell my Husband to go easy with the Sriracha but noticed I’m too late because not only has his Lo-Mein noodles picked up a red hue, but he has a spoonful on top of the Sriracha garlic paste (too late!). We all continue eating and he asks me about the new sauce. This is the sauce that came with the dumplings. It’s good and not salty, simple but better than plain soy sauce. It’s a welcoming flavor that takes nothing away from the dumplings. Now, the Pork dumplings are plain awesome! Full of pork and the wrap is thin, so you taste the filling and not just the dough. You first taste ginger and this is the real stuff…..none of that powder and they are the best frozen I have bought. I love(d) the Trader Joe’s ones but I have to honest, I would buy the pork and the chicken bags and could never tell, which was which. The flavors just blended and sometimes the wrap was so thick, that the crimped top of the dumpling would not cook right. The Feel Good Foods dumplings were filling and I ate just 2 of them and was very satisfied. I actually wish I served myself 1 more! I cooked the dumplings along side of the Pork Shu Mai dumplings and the Feel Good Foods dumplings had more meat and the filling was not mush. You could see the strands of what made the filling and even though they come frozen, that did not effect the texture of the dumpling. Easy to make and they taste wonderful and I have purchased pretty much every dumpling out there from the Costco Roadshows (featured) brands to the common ones found at the local market. Nothing comes close to Feel Good Foods and the nice part, we just felt satisfied with our meal and no bad after effects from things like MSG or too much sodium. The way meals should be!

Real Ingredients with no Funny Stuff!

Nutrition made with top quality ingredients.

I can’t wait to go shopping next week and I will be picking up a new item from Feel Good Foods every 3 weeks and sharing my experience. The company was generous with their coupons, plus they have so much to offer!  You just have to check-out all they have because it’s overwhelming but in a good way 🙂 This is a company that cares about using non-GMO ingredients and where they source their foods from, plus they believe in all natural products and best of all, they see no reason why frozen should not look and taste good.  I never knew gluten-free could taste this good!

Connect with Feel Good Foods at:

• On-line
• Store Locator 
• Facebook
• Twitter
• YouTube
• Pinterest
• #FeelGoodFoods

 

I received the above product(s) free of charge from Feel Good Foods.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

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Crazy for Luna Bars!

We started on a little journey here with Clif Bar & Company. And as we already established, Clif Bars rock. But what about another line from Clif Bar & Company? Like their Luna Bar and Luna Protein lines? Do those rock too? I’m here to say a big and enthusiastic “Yup!”. These rock almost as hard, if not harder. Because chocolate. This is a choco house, as any regular reader knows. And adding chocolate turns almost everything up to 11. So let’s turn it up to 11 right now.

Luna bars are the take anywhere for any meal plan bars that I have eaten and munched on for years. There are sooooooo many flavors to choose from, I challenge you to say you can’t find one you like. It just can’t be done. I’ll just blindly reach over into the heaping pile of yum Clif Bar sent me, and grab a random flavor as an example.

Peanut Honey Pretzel. 9g of protein, 3g of fiber, vitamins A, B(1,2,3,6 and 12), C, D, and E, 70% organic, Core 4 essential nutrients (Calcium, iron, folic acid and vitamin D), it’s a perfect snack, quick meal on the go, of addition to any meal at any time of day. Oh, a day did I mention, these taste good too? Big chunks of fruit, whole nuts, whole grains, just a touch of sweet and sometimes chocolate. There’s nothing in these I don’t love. Even Hubby has snuck a few from time to time (Stop it, girly man. These are for US!). Usually he snakes the ones with peanut butter or some variation of that theme. Luna bars are also filled with ingredients that Clif has gone out of their way to source from non-GMO suppliers. Thanks for that, because I’m tired of Franken-food. Even this time year. (boo!)

The fun didn’t stop there, though. Because there’s an offshoot of the Luna line. The Luna Protein bar. Packed with the same Core 4 nutrients, non-GMO sourced ingredients, and normal looking foods, there’s now 12g of protein in a smaller snack-sized bar. Grabbing again at the plethora of delicious Clif was so kind to send me yields me a Chocolate Cherry Almond bar. Coated in luscious chocolate, filled with dried cherries, whole almonds, whey protein, macadamia nut butter and organic vanilla extract, this bar is decadent. This 1.6 oz. bar only has 180 calories. But for those of us in a rush (and we established in my last post that we all are, for better or worse), these bars are heaven sent. Fills you up without making you sluggish and has enough good stuff to keep you powering through to the next meal. Heap big win.

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Flavors? Psssh. There’s one for everyone. Chocolate Chip Cookie Dough. Chocolate Peanut Butter. Lemon Vanilla. Chocolate Coconut Almond. Trust me, Luna’s got you covered.

The long and the short of this is, skipping meals rarely does you any good. In our go, go, GO world, we need the fuel to keep our “get up and go” from having “got up and went”. A bag of chips won’t do it. An “energy drink” is just a seizure in a can. Candy bar? Do you really hate your body that much? Luna bars are an affordable and smart option. Throw it in your purse, pocket or bag. It fits. Not just it’s size. It fits your life.

 

 

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• On Facebook!
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• On their Website!

I received the above product(s) free of charge from Clif Bar & Company And Luna Bars. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

Clif Bars are Good, to Go!

 

Every one is in a rush. I am. Hubby is. You are. It’s like we lost hours in the day somewhere. So when Clif Bar & Company offered to send me some products to test, I said “Yes, Please!”. As much as I love to cook and bake, when it’s this hot, a runnin’ oven is no bueno. Imagine my surprise when a box came loaded with treats from their Clif, Luna, AND Luna Protein bar lines! I did a little mental backflip of joy, because a physical one in this weather might just have killed me.

A small note, my bars were somewhat mushy and melty due to the extreme heat. This is in no way indicative of Clif’s Q.C. people. The weather is beyond everyone’s control and I’ve had enough Luna bars to know this is waaaaay outside of their norm.

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Clif bars are an awesome way to fill your food hole on the run. And it seems we’re all on the run anymore in some form or fashion. The first thing to suffer, after sleep, is usually nutrition. We grab something at the market to nuke or **shudder** drive through somewhere. Yes, even I’m guilty of that. How nice is it, then, that Clif packs enough good stuff in their bars to keep you motorin’ until dinner. Plenty of carbs, fiber, and protein and just around 200-250 calories per 2-3 ounce bar. A, B, C, and E vitamins. Flax seeds, rolled oats, real fruits and nuts, almond butter, fig paste, sea salt. Hey, I can pronounce these! Nice. And organic, rainforest certified and non-gmo sourced, too. Not too shabby at around $1.50 (or less) per bar! The texture is great (and remember, these had been stuck in nasty California heat for DAYS), the flavors rock, and it fits in your pocket or purse. It fills you up without dragging you down, and that’s win-win in my book. Clif says they pride themselves on “kitchen made” bars, and you can see, feel, and taste the dedication to that in every bite.

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Speaking of flavors, holy monkey are there a lot of good ones here. Black Cherry Almond. Blueberry Crisp. White Chocolate Macadamia. Chocolate Brownie. Seasonal flavors like Spiced Pumpkin Pie and Iced Gingerbread. I could go on and on. There’s a flavor for everyone, and they all ROCK.

 

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If I had one knock, it’s that the protein is soy-based. A lot of folks, Hubby included, are sensitive, if not outright allergic, to soy proteins. I would love to see Clif bars come out with a whey protein line as well, but for the price, they are tough to beat. I’ve been known to stock up during 5 for $5 sales, and the only hard parts are getting into the stores early to get my favorites and limiting myself to 5 or 10 at a time. Plenty of energy and punch to get you through the day with these little bars! You could do a lot worse with a midday meal or snack. You probably have. I know I have. I guarantee you hubby has. Now there’s really no excuse. Grab some Clif bars. Do it now. Go ahead, I’ll wait. I promise not to start my Luna Bar review without you.

 

 

Connect with Clif Bar & Company!

• On Facebook!
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• On their Website!

 

I received the above product(s) free of charge from Clif Bar & Company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

The Gourmet Nut: Tilapia Fish Bites made with the Himalayan Pink and Hiwa Kai Hawaiian Sea Salt #Recipe #Review

With fish prices rising and myself still craving fish, I have pretty much made every fish readily available in a manner of ways. Nothing satisfies a dual craving of seafood and fried food like the recipe below. The combination of salts brings a unique flavor to the dish as do the flours, which create a perfect thin crust that is super crunchy but remains light. You can make the dish using pretty much any fish (that is not ultra oily)or even use shrimps….po’ boys style or just bites to enjoy. You can also make “Devil Fish” bites by adding Sriracha to the buttermilk soak. Great for fish tacos too because the batter is crunchy but not heavy!

Himalayan Pink Salt

Salt Crystals are a nice size!

Hiwa Kai Hawaiian Sea Salt

Nothing in the salts I have tasted is like this one. Unique and delicious!

The combination of salts is what makes the impact because the salinity in the Himalayan Pink Salt is great in the buttermilk soak but does not “pickle” the meat. The Hiwa Kai Hawaiian Salt brings those earthy notes that is almost like a truffle but so unique that is difficult to pin point. In the end, you just end up with a flavor combination that is perfect and better than anything you can buy. It’s also quick to make!

Let’s get started……

I start the night before to allow the fish soak up all the flavors and I like making meals that allow me to prep the evening before, so I get less mess but the benefit of capturing every flavor note without doing a thing.

 

I purchased Frozen this time and just defrosted the fillets.

I use 3 Tilapia Fillets.

You cut the fish into bite sizes

• Start with 3 Tilapia Fish Fillets and cut them into finger size pieces and I usually try to make bites in size that take one to two bites each to eat.

Buttermilk Soak:

• 1/8 of teaspoon of each (Dried Herbs)- Thyme, Oregano, Parsley, Dill Weed, Marjoram, Garlic Powder, Onion Powder, Black Pepper, and the Gourmet Nut’s Himalayan Pink Salt.
• Optional- You may add 1/8 of a teaspoon of Cayenne Pepper or more to suit your taste. I have added Sriracha in the past to create “Devil Bites” but again this is to your own discretion. You can also make 1/2 normal and 1/2 deviled to get different bites out of one dish.
• 1/2 cup of Buttermilk

Combine the dry ingredients

Then add fish and coat evenly

You add the dry ingredients and the fish to a bowl and mix to combine and cover everything evenly.

Allow the fish to soak at least 4 hours but best overnight.

You will see the buttermilk level just lower to the point very little is left.

Then add the buttermilk and allow the fish to soak over night. I like to give it at least 4 hours but the more you give it, the more the fish absorbs and the better the flavor.

The following day, take the fish out and allow it to lower in temperature for about 20 minutes and then begin making the coating/batter.

Batter/Coating:

• 1/4 cup of Corn Flour
• 1/4 cup of Rice Flour
• 1/2 cup of All Purpose Flour
• 1/2 teaspoon of Gourmet Nut’s Hiwa Kai Hawaiian Sea Salt
• Cracked Black Pepper to taste
• Optional- Cayenne Pepper to taste

Add all flours

Then ingredients and combine

Batter fish until evenly coated and usually set mine on a plate as I go

Combine the batter and no egg needed bath is needed as the buttermilk serves as a great “glue” to make the coating stick. You simply drop each bite and coat evenly, repeat until finished.

 

Frying:
I use Peanut Oil to produce a nice crisp outside and a clean taste when frying but you may use any oil you desire. I heat up the oil between 370 and 395 degrees because I find this heat point perfect for less spatter and spitting, even though my chicken tends to cause more than the fish does. Simply drop the bites and because this is a light batter, the fish coating will remain light in color and you will achieve a light golden tone. The fish literally stops making noise when they are done. You will see within the oil the bubbling starts to subside and it takes only a few minutes to fry in small batches. It’s quick and self telling when it’s done, so that works for me.

Heat oil and I use Peanut

Fry in small batches to not over crowd

Color is a light golden just like the batter’s texture. It only takes a few minutes to fry.

 

 

Serving:
You can make fish tacos or serve the fish as-is with a side of tartar sauce. I made shrimps and crab cakes that evening, plus fries because I wanted to nip my fried food craving. I also like to grind a little finishing salt of the Hiwa Kai Hawaiian Sea Salt when serving because it gives it touch of extra flavor and the color against the white meat of the fish is just gorgeous! Enjoy!

 

Get in touch with, or find out where to buy Gourmet Nut’s fantastic products by visiting them:

• Online
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• And on Instagram
• Grab some Gourmet Nut goodies today at Amazon.com!

I received the above product(s) free of charge from The Gourmet Nut.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

The Spice Lab: Fourth of July Blueberry & Pomegranate Sugar Lab Cookies #Baking #Recipe

I wanted a cookie that could be used in several applications. This cookie has a muffin texture when you add the baking soda, which is great for drop style cookies to even making Cake Pops or fritters with. Omit the Baking Soda and you will get a crisper cookie texture, that can be eaten as-is or enjoyed with ice cream. I have even enjoyed the muffin style version with ice cream because it plays well as a blueberry and pomegranate shortcake. 🙂

Let’s Begin….

Ingredients:

• 1/4 cup Unsalted Butter (4 tablespoons)
• 4 ounces of Cream Cheese
• 1/4 cup of dried unsweetened Blueberries
• 1/4 of warm water to soak blueberries in. Juice (i.e. Blueberry, Pomegranate or even a Tart Cherry) may also be used if not too sweet.
• 1 tablespoon of Maple Syrup
• 1 tablespoon of Sour Cream
• 50 grams of Powdered Sugar
• 50 grams of Rice Flour
• 50 grams of All-Purpose Flour
• 2 drops of Lemon Extract
• 1 teaspoon of Baking Soda (use for a muffin/shortbread texture)
• Pomegranate Sugar from the Spice Lab/Sugar Lab

 

Unsweetened Dried Blueberries

1/4 of Warm Water. You may use juice for more flavor but make sure it’s not too sweet.

Soak the blueberries in the 1/4 cup of warm water and add 1 tablespoon of Maple Syrup to the soak.

Unsalted Butter

Cream Cheese

Butter & Cream Cheese (softened)

Sour Cream (room temperature)

Dump ingredients in mixing bowl and start beating.

You want a nice creamy texture.

You then start by creaming the butter, cream cheese, sour cream, powdered sugar and the soaked berries with water and all. You want a nice smooth texture.

You want to break the berries apart a bit so they release their flavor and color through out the dough.

Rice Flour

All Purpose Flour

2 drops of Lemon Extract

Add Baking Soda to mixture if you want a cake like texture or omit for a crisper texture,

Then add the flours and the lemon extract. Add the Baking soda if you desire a more cake like product.

1 to 2 hours for a stiff dough you can work with.

 

Take dough out and allow for it to cool and stiffen up in the fridge. I always locate mine at the back of the fridge and it takes between 1 to 2 hours. You can also make it the evening before and allow it to cool overnight.

I always work with 1/2 the dough and allow the other 1/2 to remain in the fridge.

Drop and spread dough evenly on a floured surface.

Once the dough has cooled and absorbed all the dry ingredients well, we have options!  

Start by heating your oven to 350 degrees.  My cookies depending on size took 12 to 15 minutes to bake.  They will feel soft and moist, but don’t be fooled because they will stiffen up nicely (careful over baking) after just 1 minute of resting on the pan.  Then remove and allow to cool.

Cut into desired shapes. I went with stars for a 4th of July theme.

Roll in the sugar generously

I place mine on parchment paper as I continue to make cut-outs.

Stars!

• You can cut the cookie outs by using shapes

I used stars of different shapes and sizes to go with a 4th of July look.

I use a scooper to keep the balls close to size

Take a small fork and dip in the defrosted blueberry juice

Just place on parchment

and bake!

 

• Drop Cookies

You can make drop cookies by making balls, rolling in sugar and just placing them on parchment paper and a baking sheet.  I stud each cookie with a defrosted blueberry for that little extra touch!

Make balls and stab with toothpicks

Allow the balls to set for 15 minutes in the freezer and reshape if needed

Heat oil between 375 and 400 degrees

Drop pops and fry! You can just make fritters minus the sticks too and no need to set the dough in the freezer (if short on time). Then dust with the Pom Sugar

• Cake Pops using a fried method for a crispy outside……sort of like a fritter!

You can make cake pops by frying the dough in Peanut oil.  I used a toothpick and then made a ball.  I put the dough in the freezer to set for 15 minutes and then took the pops out.  Gave them a final shaping and in they went into the oil.  Takes less than a minute at the size I created to cook and fry up.  Roll in the Pom sugar and you are set!

Take a small fork and dip in the defrosted blueberry juice

Make lines to resemble a flag

Dust with Pomegranate Sugar

Bake!

Then enjoy!

 

• Last but not least, you can make Vintage Flags 

The options are endless and the flavor from the Pomegranate Sugar by the Sugar Lab is wonderful.  Not super sugar and you taste the fruit versus just sugar crystals.  They gave my baked goods a beautiful look but also taste wonderful.  Get creative this 4th of July! Enjoy!

 

 

Get your Sugar and Spices Fix at:

• The Spice Lab on-line– http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
• Facebook– https://www.facebook.com/TheSpiceLabInc
• Twitter– https://twitter.com/TheSpiceLab

I received the above product free of charge from The Spice Lab.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

TeeChia: Organic Sustained Energy Cereal #Review in Blueberry Date and Cranberry Apple

TeeChia is a company that takes making a healthy and super nutritious cereal to another level. You have a powerhouse of super seeds like:

• Chia
• Quinoa
• Flax
• Ramon
• Amaranth
• and Pumpkin

I was able to test out both flavors and see for myself how they are.  So far I like that the product uses Organic ingredients and is Non-GMO verified.  Sweetened with only fruit and is rich in fiber.

Blueberry Date– Gluten-Free and just one packet provides you with 28 grams of Whole Grains, 6 grams of Fiber and 6 grams of Protein. You get a healthy dose of 1200 mg of Omega-3 fats and the cereal contains zero grams of refined sugar. The Blueberry Date also has currants and real dried blueberries, in addition to apple juice. The base of the cereal is rolled oats, dates and rice flour. The directions suggest to simply add water and you can also punch up the protein by adding milk or yogurt after. I went with a simple Lemon flavored Australian yogurt that complimented the Blueberry flavor perfectly. The reason I mention the yogurt being Australian, is that it’s a thicker base and I found the cereal even though I followed the directions and added the hot water first, it remained in a gritty/sandy state. I let everything soak up but it did not seem to want to play well so I resorted to a 20 second zap in the microwave and that helped it blend or at least hydrate to the point I felt this is as mixed as it’s going to get. Tasting it alone was a bit on the flavorless side and I felt the yogurt helped add flavor and reduce what I felt was not a pleasant texture. This is not an oatmeal, as the directions say you can use cold water if you do not feel like eating it warm/hot. My yogurt saved it and I appreciate the healthy aspect and the nutritional value TeeChia products provide. I remained unsure on wanting to have more and knowing this is not a product I can enjoy as-is, due to the odd texture and consistency it delivered.

Cranberry Apple– Pretty much the same nutritional facts and contents but this cereal has 7 grams of Protein, versus the 6. Smelled better than the Blueberry variety and you pick-up the Cranberry scent immediately, even though this bag looked different (the base) from the Blueberry Date variety. This one had less fruit but looked more powder like. I decided due to the great Cranberry aroma, I would just eat this one with milk and heated up the milk. I added it to the cereal and again the apple squares did not re-hydrate correctly and this cereal was just sandy and goopy. Still smelled great but when I took the first bite, it was so bitter and you had what can be described as to what you find at the bottom of a cracker bag….dusty and powdery with a taste that was so off. I just could not continue. This cereal did not taste like it smelled! I most times make the best of a situation and especially when it comes to eating healthy. I can get past textures but not when the texture plus the flavor was just so….well, bad unfortunately. I wasted milk in my eyes and I even contemplated adding more cranberries because you can see from the picture that there was just not a lot of dried fruit. I then realized there was no saving this bowl and just discarded it because why add more when in the end the bitter and off taste can’t be fixed.

I wanted to really like TeeChia cereals and mostly by what they contain. I have eaten these seeds and actually add them too many of my meals from salads to yogurts. I don’t know why TeeChia’s same mix of seeds tasted so different from mine. I thought maybe the milling process caused some quick oxidation to occur but there was definitely something off in the Cranberry variety. The cereals need some reworking because if you go by the contents, they are really great. You have the texture issue and the bitterness that is just not a way you want to routinely start your morning with. Eating well can taste so good but this just did not do the trick for me.  I also noticed that both cereals do not re-hydrate or look like the product’s picture on the packaging.  I am hoping I got a bad batch because I really wanted to like this super cereal 😦 and mostly because I love their Teeccino line so much.

If you would like to try TeeChia’s Sustained Cereals, please visit them at:

• On-line– http://www.teechia.com/
• Facebook– https://www.facebook.com/teechiacereal
• Twitter– https://twitter.com/Teeccino

 

I received the above product free of charge from TeeChia.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

 

 

The Spice Lab: Ghost Pepper Crispy Oven Fries

The myth. The legend. The Ghost Pepper.

I have heard about the Ghost Pepper and even seen people taste it but their reaction was always to the intense heat with very little to report on taste. Scary stuff. I’m a girl that loves heat and spice but I want flavor too. My best description is that this pepper tastes like a non-latin red pepper, but with attitude. The notes are actually good and intense but end with a touch of smokiness. Not like a chipotle or a poblano, so there is where I come off with the “non-latin” description. It’s good……like, really good. After I tasted the salt as-is, I not only respected Mr. Ghost Pepper but could not wait to try it in a recipe. But wait for me to get some more water 🙂

Potatoes are usually bland so I felt they were the perfect pairing, plus I am always in that race to use up every Russet potato I purchased in the bag because then what I paid is not a super bargain. These fries are simple to make and only take 25-30 minutes to cook. You are left with crispy and I mean extra crispy fries from the oven. I am not overstating that here, because I have tried so many oven fries recipes and ended up with floppy sticks….no flop here.

Let’s get started…..

• 3 to 4 Russet Potatoes (washed but with peel….I said this was easy)
• 1/8 cup of Pecorino & Romano cheese blend (grated and if you just have Parm, that will do)
• 1/8 cup of All-Purpose Flour
• 1/4 cup of White Rice Flour
• 1/8 teaspoon of Onion Powder
• 1/8 teaspoon of Granulated Garlic
• 1/4 teaspoon of Oregano (dry)
• 1/4 teaspoon of Parsley (dry)
• 1/8 teaspoon of Dill Weed (dry)
• 1/8 teaspoon of The Spice Labs Ghost Pepper Infused Salt (or more if you dare 🙂 )
• Smoked Salt (to taste) and I used The Spice Labs Applewood Smoked Salt
• Black Pepper (to taste)

 

• Baste- 1/4 cup of Buttermilk and 1 tablespoon of Peanut Oil (or a oil with a high heat point of your choosing). I find Peanut Oil gives me the perfect crisp!

Cut your potatoes into fries and soak them in cold water for an hour, just make sure to change the water about 3 times. Removing the starch helps aid with the crisp factor.

Take a bowl and just add all the above dry ingredients and mix, then set aside.

Once the hour passes of your fries swimming in water, I spin them in a salad spinner to dry them. Patting them with paper-towels until completely dry works too.

 

Place the fries in a bowl and allow them to bathe in the 1/4 cup of Buttermilk. You will think a 1/4 cup is too little but as long as you come by and give them a stir, you will see that it covers nicely without waste. If you feel your bowl needs more Buttermilk, feel free to add more because this is just for the fries to soak in it for 30 minutes. Once the fries have been basting in the Buttermilk for 30 minutes or so, add the Peanut Oil and toss making sure to coat the potatoes well.

Turn on oven to 425 degrees. I used the convection setting.

Then comes the dunk! I take the fries by the handful (leaving whatever Buttermilk/Peanut Oil that did not soak up behind) and dump them in the batter. I make sure each fry gets a nice crust adhered to it and then place it on parchment paper.

It took me two pizza pans (the ones with holes) to get all my 3 potatoes to fit. I spaced them enough and in the oven they went for 25 to 30 minutes. At the half-way point, I made sure to get them out and give each fry a flip, so it would cook evenly. If you cut your fries bigger, they may need a little more time to finish but always taste-test to know if they are done.

 

These fries are crisp and have heat, so I paired them with a dip and chose a Caesar dressing! It’s yogurt based and went really well with them, plus saves you from the heat when needed.

 

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I received the above products free of charge from The Spice Lab.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Bob’s Red Mill: Herby Cheese Crackers made with Rice Flour, Gluten Free #MeatlessMonday

Going with my Meatless-Monday dish, I decided to pair up my soup with a nice Gluten Free option, Herby Cheese Crackers. I used a mix of Gouda and Parmesan, however I have made these with a white cheddar cheese and plain sharp cheddar varieties. The cracker’s texture will vary by the cheese you use! I make sure to stick to a good quality cheese because the recipe only requires 2 ounces and I have had unpleasant experiences when a cheap cheese (this is not always connected by what you pay) that has oozed tons of oils and fats. No one wants an oily cracker….I want flaky with a nice crumble. Let’s Begin!

Dough:

• 2 Ounces of grated Sharp Cheddar Cheese or a cheese that has a close enough moisture content. You can use a semi-soft and pair it with a freshly grated harder cheese too. Allow the cheese to come to room temperature (after you grated).
• 2 tablespoons of Unsalted Butter (softened)
• 1/2 cup of Bob’s Red Mill Rice Flour
• 1/4 teaspoon of Baking Soda
• 1 teaspoon of herbs (I mixed dried herbs with fresh)
• Salt and Pepper to taste (taste your cheese to measure saltiness before adding salt)
• *Optional- You can add Red Pepper Flakes, Smoked Paprika even a dash of Cayenne Pepper. You can also crumble pre-cooked bacon or pancetta to change the flavors.

In a medium sized mixing bowl, combine the Rice Flour, baking soda and herbs. I used dried parsley, thyme, tarragon and oregano. My plants have been blooming well in this mild Winter we have been having in California, so I used some fresh sage and thyme to make a 1 teaspoon’s worth with the dried herbs. Add your salt and pepper. I used a smoked salt for additional flavor and a pepper medley variety. I also included (optional) a dash of smoked paprika, a dash of red pepper flakes and also a small dash of cayenne to give the crackers some kick.

In another bowl, grate your cheese. I used a semi-soft gouda and a grated hard cheese variety of mixed parmesan and romano. Add the cheese to your flour mixture and then incorporate the softened unsalted butter to the mix. I do not want to smell crackers on my hands all day so I use a glove to pretty much make a ball. Want a different way? Cream the butter and cheese in your with your mixer and add the flour mixture after. If the mix seems dry, add a 1/2 teaspoon of water. You do not want a super moist dough as this dough will rest and re hydrate in the fridge, plus we are making crackers and not bread. I usually rarely add water and just keep gathering the crumbs around until they play nice 🙂 Using plastic wrap, create a log that is almost 11 inches long. You can decide how large you want the crackers but since I want to have mine swim in my soup, I always go small. The log can be shaped and in this case I used the assistance of a wooden chopstick to make a crease, which will then help me work these into a heart shape. You can just go square or even round….or we can also have fun and create and abstract shape!

Allow the dough to rest in the fridge 20-30 minutes if you need to shape after, or 40 minutes if you will be just slicing and baking. Heat your oven 350 degrees. Take the dough out and you can I usually slice half a log and return the other half to the fridge while the first batch bakes.  I used the chop-stick to help refine the heart shape too.

Bake the crackers for about 10 minutes and then cool.   You then bake the other half and these go great with soup, salads, or just by themselves. Enjoy!

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I received the above product free of charge from Bob’s Red Mill.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Gluten Free Zucchini Fries made with Rice Flour and Pecorino Romano & Parmesan Cheese

With the Big Game taking place this weekend, I wanted to try making a recipe that was not just healthier, but tasting delicious was a must. I started from scratch and this is my first time working with Rice Flour. My oven also decided to die on Wednesday (he needs a new igniter) and of course the part is on back-order and it won’t be fixed until the middle of next week, so this girl needs to find a way to still celebrate this weekend!

I started by cutting raw zucchini into sticks to resemble fries. Since I was experimenting, I used half of a zucchini because this was a large sized one to begin with. I poured buttermilk and allowed the vegetable to soak for about 30 minutes. I then mixed the ingredients for the batter.

Soak 1/2 to 1 Zucchini in buttermilk for about 20 to 30 minutes. I used about 1/2 a cup of buttermilk.

Coating/Batter:
1/4 cup of Bob’s Red Mill Rice Flour
1/2 teaspoon of baking soda
1 1/2 teaspoon of Pecorino Romano & Parmesan cheese blend (you may use any grated hard cheese)
Smoked Salt (to taste)
Pepper Medley (to taste)
Dash of Parsley Flakes
Dash of Cayenne Pepper

You simply take the above ingredients and mix until incorporated.

I then took the french fry style zucchini sticks and simply coated them until they were nicely covered.

While I coated the rest of the zucchini, I started to warm the oil (I used Peanut oil but you can use any oil that suits you best). Once the oil reached a 375 degree temperature, I began to fry. You will notice that the amount of oil needed is not much and these begin to brown almost instantly.

Like, within 30 seconds you will notice color change so be ready to flip. The rice flour cooks up to a nice golden brown and because the cooking time is quick, this not only a easy recipe to make but the vegetable does not get soggy or mushy in texture. You get crisp and light fries you can enjoy. You may serve with ranch or even a light marinara, or just as is with a dash of flake salt and black pepper.

Try the above with onion petals and you can mix it up 🙂 For a fun way to serve, I used a sheet of parchment paper and made a cone. Cut the top with one of those decorative scissors that leave a pretty edge (or just swag up and down when cutting). I then stapled the end because tape does not stick to parchment paper. Cheap and an easy was to give them that classic “Pomme Frites”!

Enjoy your weekend!

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I received the above product free of charge from Bob’s Red Mill. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.