Thursday, July 21, 2016

Broccoli and Caramelized Onion Quiche


I was once at a Jane Austen book club with my friend, Jeff. Our hostess made a wonderful quiche and Jeff asked for the recipe. Later in the day, our hostess' husband asked Jeff a tool question, at which point Jeff looked at him in astonishment and said, “I’m at a Jane Austen book club, asking for quiche recipes and drinking fizzy pink're lucky I’ve even heard of a tool!”

Turns out, of course, that this is the view lots of people have of quiche. Well, not me. To me, quiche is that simple, quick dish that can be subtly flavored or used to get rid of those left over remains of veggies. Like a stew in a pie crust.

I love to make quiche. I love to make little personal ones to take on picnics. I love that if friends drop by, you can whip one up pretty quickly and I love that pretty much anything tastes good in one. They are even great for those gluten free friends, after all, just leave out the crust!

Well when this Chicken Salt challenge came up, I knew I’d make a quiche at some point, so here, for your consumption, is my quiche.

Broccoli and Caramelized Onion Quiche
by T.S. Lamb

1 pie crust (optional)
4 eggs
1 cup milk (use whatever milk you have...1%, 2%, skim, it doesn’t really matter)
2 teaspoons Low Sodium Chicken Salt
1/2 teaspoon Tumeric Chicken Salt
1 crown of broccoli, chopped small
1 cup of caramelized onion
1 cup mozzarella cheese shredded

Place pie crust in a 9-inch pie pan and set aside. If not using a crust, lightly grease the pie pan and set aside.

Whisk the eggs and milk in a medium-sized mixing bowl. Add the salts and stir. Add the broccoli and onions and mix. Pour mixture into the pie pan. Sprinkle cheese on top.

Bake at 375°F for 40-50 minutes, until quiche is no longer jiggly. Let cool 10 minutes and serve with a salad and possibly a splash of barbeque sauce to dip the quiche in.

Wednesday, July 20, 2016

Paleo Turmeric Cauliflower - Mashed Potato Style

Everyone has their favorite recipe when it comes to mashed potatoes. Well, I have a mashed potato recipe for you with one twist, it’s a Paleo diet version - you won’t find any potatoes in this dish! Jada Chicken Salt provides wonderful flavor without being too salty.

Paleo Turmeric Cauliflower - Mashed Potato Style
by Lori C.
Serves 4-5

1 head cauliflower about 2 pounds
6 Tablespoons salted butter
3/4 to 1 cup whole milk
3 1/2 teaspoons Jada Tumeric Chicken Salt
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan
Fine ground black pepper
4 or 5 roasted garlic cloves
A couple of shakes of Jada Lime Chicken Salt
4 or 5 Ramekins 3 inches in diameter by 2 inches deep, buttered

Begin by filling a stock pot 2/3 full with water, chop cauliflower into pieces, so that it will cook quickly, and add it to the stock pot. Bring to a boil, then reduce to a simmer until it is soft enough to mash.

When cauliflower is ready, drain off the hot water and add butter, milk, Turmeric Chicken Salt, Pecorino Romano, Parmesan and black pepper. Mix together.

Place in buttered ramekins and top with one clove roasted garlic, a liberal sprinkle of Jada Lime Chicken Salt, and a shake of pepper. Place each ramekin on a baking sheet, then place in the oven under the broiler until slightly brown and crispy, not more than 10 minutes. Remove from oven, let cool for 5 minutes and enjoy.

I paired this with marinated grilled chicken, steamed artichokes and steamed broccoli.

I hope you enjoy this simple side dish, it’s become a favorite in our house!

Tuesday, July 19, 2016

Stuffed Rolls of Delight

Little bundles of bread, hiding...well, anything. Perfect little snapshot of lunch in a roll. Cheese and ham, pulled pork and veggies, caramelized onions with mushrooms and blue cheese. Anything you can think of to stuff these little bread rolls with will turn out wonderful.

These are perfect for my family. Throw them in a backpack to eat on a bicycle ride, or at an art fair. The kids love them at lunch. And, of course...they are perfect for playing tricks on the kids for lunch. Okay kids, which one did you get today? The stuffed corn and pork one? Or the dreaded blue cheese and

So, for this little challenge I thought they would be perfect. They are a fun little package that is so adaptable, its just...well, they are just perfect.

Stuffed Rolls of Delight
by T.S. Lamb
Adapted from King Arthur Flour's Hamburger Potato Buns

1 cup lukewarm water
2 teaspoons instant yeast
3 cups all-purpose flour
1/4 cup potato flour
1/4 cup nonfat dry milk
2 Tablespoons sugar
2 teaspoons Low Sodium Chicken Salt
4 Tablespoons unsalted butter, softened
1 cup diced Swiss cheese
10 mushrooms, diced
1 teaspoon unsalted butter, melted to brush on top
Low Sodium Chicken Salt to sprinkle on top of butter

In a measuring cup with the lukewarm water, sprinkle the yeast on top and set aside for 5 minutes or until it starts to foam.

Mix all other ingredients in large bowl, except the mushrooms and Swiss cheese. Add water and yeast to the mixture. Mix until combined and have made a firm dough.

Place dough in a greased bowl in a warm area. Cover with a tea towel and let rise 1 hour or until doubled.

On a lightly floured surface, turn out the dough, divide into 6 medium balls (or if wanting smaller, more bite-sized buns, 10 balls). Flatten each ball into a circle. Place a teaspoon-sized ball of desired filling in the center (in this case, some Swiss cheese and mushrooms). Wet the edge of the dough and fold the dough over the filling and press together with the other side to lock in the filling. Pinch the edges to seal and place seam side down on a greased baking sheet to rise. Cover and let rise 60 minutes.

Heat oven to 350°F. Brush rolls with butter and sprinkle Low Sodium Chicken Salt on top. Bake for 15 to 20 minutes.

Monday, July 18, 2016

Taiwanese Popcorn Chicken

Popcorn chicken in Taiwan, otherwise known as Yiansu Ji, is a popular and tasty snack. It is very common in snack bars, as well as bubble tea shops. I have probably spent too many nights debating random trivia with friends over several plates of these, while chasing them down with a cold beverage as neon bright as disco lights mixed with chewy black peals of tapioca. Amazingly, the Barbecue flavoured Chicken Salt makes a great seasoning for this snack. Enjoy!

Taiwanese Popcorn Chicken
by Douglas
Recipe modified From Food52's "How To Make Taiwanese Popcorn Chicken"

2 pounds chicken thighs (boneless)
3 garlic cloves, minced
1/2 teaspoon minced ginger
1 Tablespoon soy sauce
1 Tablespoon Shaoxing Rice Wine
1/2 teaspoon white pepper
1/8 teaspoon black pepper
1 teaspoon Original Chicken Salt
2 Tablespoons sugar
1 teaspoon Chinese five-spice powder
1 cup sweet potato flour
1/2 teaspoon baking powder
2 cups neutral oil
1/2 teaspoon Barbecue Chicken Salt + 1/4 teaspoon black pepper + 1/4 teaspoon white pepper

Cut up chicken thighs into bite-sized pieces. In a zip-top bag, toss the chicken in with the garlic, ginger, soy sauce, rice wine, white and black pepper, salt, sugar, and five spice powder. Seal the bag and gently massage the contents to ensure that everything is mixed together thoroughly. Marinate for at least an hour in the refrigerator, or overnight.

In a medium bowl, add the sweet potato flour and baking powder and mix together. Take the chicken pieces out of the bag and dredge them in the flour mixture until well-coated. Let the chicken sit for a few minutes so that the coating can fully adhere to the meat.

Set a heavy pot or wok over a stove set to medium heat. Add the oil and let it warm up until it measures between 350°F to 375°F on an instant-read thermometer. Fry the chicken in batches, until golden brown. Take the chicken out using a metal strainer and drain over paper towels.

Season the chicken by tossing it with the Barbecue Chicken Salt combination, or set the salt aside for dipping.

Thursday, July 14, 2016

Jada Fried Green Tomatoes

Fried green tomatoes are terrific as a snack on their own. They are also a wonderful accompaniment to macaroni and cheese, or with shrimp cocktail and a green salad for a light dinner. Or, for a different spin on a Caprese salad, layer them with fresh mozzarella, basil and ripe tomatoes with a drizzle of good olive oil, a splash of sherry vinegar and a sprinkle of coarse sea salt. The Jada Turmeric Chicken Salt perfectly seasons the flour that the green tomatoes are dredged in, resulting in a flavorful, golden crust. For a zesty sauce to serve with the fried green tomatoes, try a mixing some sour cream with a bit of the Jada Lime Chicken Salt and Jada Red Pepper Chicken Salt.

Jada Fried Green Tomatoes
by Diana
Serves 3 to 4 as a side dish or first course

3 Tablespoons vegetable oil or light olive oil
2 Tablespoons butter
1 cup white rice flour or corn flour or corn meal
1 Tablespoon Jada Turmeric Chicken Salt
2 large green tomatoes, sliced 3/8 inches thick
1 cup buttermilk

Heat the oil and butter together over medium heat in a large skillet. Don't let it get too hot.

Mix the flour of choice and Jada Turmeric Chicken Salt together on a plate. Dip the sliced green tomatoes in buttermilk and dredge lightly in seasoned flour mixture.

Pan fry or saute tomatoes in the hot oil and butter, turning once until golden brown on each side. Serve a couple of slices with dipping sauce (recipe below), or as a side with macaroni and cheese, shrimp cocktail or as part of a Caprese salad.

Jada Lime Chicken Salt Dipping Sauce
by Diana

2/3 cup sour cream
1/2 teaspoon Jada Lime Chicken Salt
1/2 teaspoon Jada Red Pepper Chicken Salt

Mix all of ingredients together and chill for an hour or more. Serve with fried green tomatoes, baked potatoes, or any other dish that you would like a zesty sauce to dip with.

Wednesday, July 13, 2016

Avocado Salsa

I always like to throw a nice fresh side dish to go together with a meal. Great as an appetizer too. Avocado Salsa flavored with Jada Lime Chicken Salt is the best thing to put on a table for just that. Fresh, healthy and so flavorful. Chicken Salt has many flavors to choose from. You could even use the Red Pepper flavored one in this.

Avocado Salsa

3 Roma tomatoes, chopped
1/2 cup purple onion, chopped
1/4 cup cilantro, chopped
1 1/2 teaspoons Lime Chicken Salt
1/4 teaspoon garlic powder
2 medium avocados chopped

In a medium bowl, mix all together until combined. Cover with plastic wrap and refrigerate until chilled. Serve with tortilla chips for dipping.