Archive for the ‘Just good stuff…’ Category

We all know salt is an essential nutrient, but too much of it can cause you to puff up like a toad frog. Not to mention, the more serious concern of high blood pressure that can lead to heart attacks and stroke. Moderation is important, but it’s difficult to control salt intake if we’re buying products cram packed with the stuff.

So when I was contacted about trying Boar’s Head lower sodium products as part of the Lower Sodium Challenge, I was willing to give it a try. Mainly because Boar’s Head deli products are our family’s favorite. It’s a bummer that it’s only available in a few local grocery stores, but it’s worth the extra distance to get good deli meat. Another reason to try some lower sodium options? Combined with the heat and maybe, just possibly, a little too much salt lately, my ring is a bit snug. And that doesn’t feel so good, ya know?

The low down? I was sent a $25 gift card to try out some of Boar’s Head lower sodium products. Around here Saturday is a big sandwich day, so I stocked up on some Boar’s Head lower sodium roast beef and a few other sandwich fixins for lunch. We made a simple roast beef sandwich with crispy lettuce, tomato, purple onion and some horseradish. Love me some horseradish y’all.

It was a tasty sandwich, no doubt. I could tell the roast beef was lower sodium, but then again, I wonder if I didn’t know it was lower sodium would I have been able to tell? The lower sodium content helped accentuate the flavor of the roast beef instead of covering it up with salt and other additives.

Next I’m planning on trying the lower sodium Boar’s Head oven roasted turkey and ham with my kids sandwiches. I’ll feel much better packing lunch boxes that contain less salt. And I really don’t think they’ll notice the difference.

Now, it’s your turn…

Would you like to join the Lower Sodium Challenge and try some Boar’s Head lower sodium products for yourself?

Boar’s Head is providing a Shake It Up Kit for one winner, which includes a $25 Boar’s Head Gift Card, a Boar’s Head condiment kit, and a Launch Your Assault on Salt guide. Just leave a comment telling me your favorite sandwich combo you want to try first with lower sodium Boar’s Head deli products, or choose one from these lower sodium recipe ideas from Boar’s Head.

One winner will be chosen from comments received before Wednesday, August 25, midnight PST. Winner will be announced sometime on Thursday, August 26.

I don’t know about you, but I’m looking forward to more and more no puffy toad frog days. Have a tasty week!

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We have a winner! The winner of the Boar’s Head Shake It Up Kit is…

Constance who said… “Toasted ham, gruyere and dijon on a baguette.”

That sounds yummy Constance. I’ll be contacting you about your prize details. Thanks everyone for stopping by to share your sandwich ideas. Good stuff!

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(I must let you know that Boar’s Hand kindly sent me a $25 gift card for the purchase of Boar’s Head products as well as providing the “Shake It Up Kit” for one hungry winner. I was not compensated in any other way for this post. I just like Boar’s Head.)

Summer screams for frozen treats. It does. I can hear it. Don’t you? And not only are ice creams and other frozen treats tasty, but they’re usually pretty doggone simple.

Today I’m sharing a recipe for a grapefruit and lime sorbet. I really enjoy the combo of the freshness of grapefruit, and the perkiness of the lime. The lime balances a little of the bitterness of the grapefruit (or whatever that flavor is that you generally get as an aftertaste with grapefruit).

I’ll warn you, this grapefruit and lime sorbet is very sweet, and very addicting. But it’s delightful.

It is.

I’m not joking.

No kidding here.

No foolin’ either.

Try it.

Soon.

Here’s what you’ll need to get started: sugar, water, grapefruits and limes.

No funky preservatives, no artificial colorings, just yummy sweet, tasty stuff.

Begin by pouring the sugar and water into a sauce pan.

Bring to a simmer for just a couple of minutes, stirring occasionally until sugar is dissolved. Remove from heat and let cool.

While the sugar/water (it’s a simple syrup really) is cooling, zest and juice the grapefruits and lime(s).

When the sugar/water has cooled (be sure to let it cool completely), combine it with the zest and juice, and pour mixture into an ice cream freezer.

I combined mine right in the ice cream freezer because I wasn’t thinking. It worked just fine but you may want to mix them together in a separate bowl first. Freeze according to ice cream maker directions.

When frozen, serve immediately, or transfer to a freezer safe container and place in freezer until ready to serve.

Grapefruit and Lime Sorbet Recipe
(makes about a quart)

Ingredients:

1 cups sugar

2 cups water

2 teaspoons of grapefruit zest

1 teaspoon of lime zest

1  1/2 cups of grapefruit and lime juice (juice from about 2 grapefruits and 3 limes)

Instructions:

Begin by pouring the sugar and water into a sauce pan, bring to a simmer for just a couple of minutes, stirring occasionally until sugar is dissolved. Remove from heat and let cool.

While the sugar/water (it’s a simple syrup really) is cooling, zest the grapefruits and lime(s).

Next juice the grapefruit and limes.

When the sugar/water has cooled (let it cool completely), combine it with the zest and juice, and pour mixture into an ice cream freezer. Freeze according to ice cream maker directions.

When frozen, serve immediately, or transfer to a freezer safe container and place in freezer until ready to serve.

Enjoy!

Peter Piper picked a peck of pickled peppers.
Did Peter Piper pick a peck of pickled peppers?
If Peter Piper Picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?

How did Peter pick pickled peppers? The peppers wouldn’t have been pickled yet if he was just picking them, right? Who writes these tongue twisters anyway? And who the heck is Peter Piper? And why would his mom name him that? That’s just mean.

I digress… transgress… regress…

When we arrived home after a few weeks of travel, I picked at least a peck of peppers, possibly a pair of pecks – a profusion of peppers were picked at their peak. Among green, holey moley, habanero, banana peppers, and pimentos, I had a bunch of jalapenos waiting for use.

Right away I started looking for ways to use them, and stumbled across a recipe for “Firecracker Pie” in my Aunt Carole’s cookbook.

I made a few additions and adaptations, ’cause I like to play in the kitchen. Similar to a quiche, this crustless pie is a cinch to make. Let’s get started.

You’ll need jalapeños, a little bit of olive oil, sharp cheddar and Monterey Jack cheeses (feel free to substitute your favorite cheeses or whatever you have on hand), eggs, fresh cilantro, salt and pepper. I began by roasting my jalapeños.

As I said, when we arrived home our peppers were prime for picking. Some had ripened to red, which is totally okay to use. When they get to the red stage, the flavor and heat will be a little stronger, and they tend to spoil quicker. Plus they’re not as crunchy, but for this purpose they’re fine.

Also, you may notice the cracking, or lines on some of these peppers. That’s called “corking.” I can’t tell you how many peppers I’ve tossed in the past with corking. But don’t toss ‘em! Corking isn’t going to harm anyone, anybody, or anything. It’s just a little stretching of the skin, stress lines if you will. They’re perfectly okay to use. They may not look as purty as the others, but nowadays, I’m accepting all things wrinkled with my arms wide open.

So, where were we…oh, yes, roasting the jalapeños. Chop the ends off the jalapeños, cut length wise and de-seed.

Be sure to wash your hands with hot soapy water after handling the jalapeños or you may be in for a rude awakening.

Toss the jalapeños with a tad bit of olive oil (maybe 1-2 teaspoons).

Place the jalapeños on a baking sheet, cut side down and bake in a 400°F oven for about 15 minutes.

While the peppers are roasting, shred your cheeses.

Prep the cilantro, by rinsing and giving it a quick rough chop.

Next, crack 4 eggs into a small bowl.

Add salt and pepper.

Beat all well to combine.

When the jalapeños have finished roasting, they’ll look like this.

Let them cool slightly, then peel the skins off.

They should easily peel off, if not cover with a kitchen towel, bowl or aluminum foil and let steam for another few minutes. Once the jalapeños are peeled, stack ‘em up…

And chop ‘em up.

Next, spread the jalapeños in a single layer in a greased pie plate. Now, here’s what I’d change next time…I only used 6 jalapeños, but next time I’d use at least 8, maybe more, in order to totally cover the bottom of the pie plate.

Next layer the shredded cheeses over the jalapeño.

Sprinkle the cilantro over the cheeses.

Last goes, the beaten eggs with salt and pepper.

Bake in 325°F for about 40 minutes. Be sure to serve while still warm.

You’ll notice, when cooked in a 9″ pie plate, this pie isn’t that thick, which is fine. But if you want to bake it in another size dish for a thicker pie, you’ll need to adjust cooking time just a tad.

This Jalapeño Pie recipe is not only great for breakfast, but served alongside a fresh salad, it would make a delightful lunch or dinner.

Enjoy!

Jalapeño Pie Recipe
(makes 8-10 servings)
adapted from Carole Radford’s “At Home for the Holidays”

Ingredients:

6-8 (or even 10) jalapeños

1-2 teaspoons olive oil

4 oz. sharp cheddar cheese, shredded

4 oz. Monterey Jack cheese, shredded

1/4 cup fresh cilantro leaves

4 eggs

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions:

Begin by preheating the oven to 400°F.

Chop the ends off the jalapeños, cut length wise, de-seed and toss with a little olive oil (maybe 1-2 teaspoons), place on a baking sheet, cut side down and bake in a 400°F oven for about 15 minutes.

While the peppers are roasting, shred your cheeses.

Prep the cilantro, by rinsing and giving it a quick rough chop.

Next beat the eggs together along with the salt and pepper.

When the jalapeños are finished roasting, reduce oven to 325°F, and let the jalapeños cool slightly.

When cool enough to handle, peel the skins off of the jalapeños. They should easily peel off, if not cover with a kitchen towel, bowl or aluminum foil and let steam for another few minutes. Once the jalapeños are peeled, chop them up.

Place the chopped jalapeños in a single layer in the bottom of a greased pie plate, followed by the shredded cheeses, then the cilantro, and finally the beaten eggs with salt and pepper.

Bake in 325°F for about 40 minutes. Serve warm.