Wow, it's a good thing you've come by because I have so much to cover.
Over the past few days, I've had giveaways, product reviews, and recipe challenges and they just keep coming.
First up, I won't make you wait any longer…..
The winner of the Wendy's Natural Fries Gift Card Giveaway
on a sandwich and or smothered with homemade honey mustard (mine's better).... and with garlic, salt, and pepper
Congratulations Ang! Please send me your address and I'll get the giftcard out to you right away.
Next up, a recipe challenge!
If you remember, a few weeks ago, I entered the Marxx Foods Iron Foodies Competition. Sadly, I wasn't selected as the next Iron Foodie, but I was given another chance for a little friendly competition.
Marxx Foods sent me a sampling of some of their popular spices to come up with my own recipes. If there's one thing I love, it's a challenge. If there's one thing I love more than a challenge, it's a food related challenge. I accepted with honor.
I was so excited to see some of the spices I was sent. All ones that I've only heard of in exotic recipes and ones that I would probably never venture to buy on my own.
I was also sent Black Truffle Salt that somehow seemed to disappear from my camera.
As I racked my brain trying to come up with a recipe that would incorporate one of these, I thought, I wonder if there is a way I can use ALL of them. If you know me, you know that I am the queen of sweet and savory and these spices would be perfect in this type of combo.
So the final result?
Espresso Maple Salted Nuts
- 2 Cups Whole Pecans (or other nut)
- 2 TBL Vegetable Oil
- 1 TBL Vanilla
- 1/4 Cup Maple Syrup
- 2 TBL Maple Sugar
- 2 TBL Demerara Sugar
- Espesso and Black Truffle Salt to taste
Mix nuts with oil, vanilla, syrup and sugars. Roast at 450 degrees for 15 min (turning 1/2 way through). Remove from oven and sprinkle with salts while they are still warm.
This was the most simple recipe and they came out fantastic! I love the sweet maple aroma but the pungent saltiness gives them such a kick. There is also a very subtle aftertaste of espresso which is quite lovely.
I didn't stop with the nuts.
Maple Balsamic Glazed Salmon
- 6oz Salmon Fillet
- 1 TBL Soy Sauce
- 1 TBL Balsamic
- 1 TBL Maple Agave
- 1 TBL Crushed Garlic
- 2 tsp Maple Sugar
- 1 tsp Demerara Sugar
- Salt and Pepper
Mix the soy sauce, balsamic, agave, garlic and sugars in a small bowl. Season the salmon with salt and pepper and pour the soy mixture over the salmon. Let sit for 15 min. Heat a skillet over medium high and add the salmon. Pan sear for 4 min on each side, brushing with the remaining sauce.
I served the salmon over a bed of Maple Roasted Veggies, Goat Cheese, and baby greens.
Salmon will always be one of my favorite meals but I have to say, I'm pretty biased to my own salmon. It's rare that I find a comparable piece when we go out and I definitely don't feel that this fish is meant to be poached. Poaching salmon leaves it so flavorless and entirely dull.
I'm still enjoying these samples and will continue to use them in more recipes I come up with. I am having a bit of trouble with the Dulse though. I've never used this before and I have absolutely no idea how to even use it!! What in the world do you put dulse in?
I'll have some more exciting reviews and challenges coming next so stayed tuned.