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Come in and get them while they last...

Attention Chili Heads! Just arrived today....
Pain is Good Reaper-Acha Hot Sauce - pure heat....made with 43% Carolina Reaper mash in mirco batches.

Pain is Good Moruga-Masala Hot Sauce - made with 37 %Moruga Scorpian pepper mash in micro batches

Crazy Jerry's Mustard Gas - endorphin releasing, metabolic activating, capsicum infused mustard sauce was created for the ultimate chilehead.

Mongoose Hot Sauce - combining the Bhut Jolokia chile and the Fatalii chile. This sauce has a strong habanero taste and a long lasting burn. It's a roller coaster of a ride. It takes you up slowly and drops you down slowly. 600 times hotter than a jalapeño

Letha Ingestion Hot Sauce - Using the Jolokia pepper, red savina habaneros and Fatalii peppers

 

new hot sauces

Laissez les bons temps rouler! Happy Mardi Gras!

Happy Mardi Gras

 

In our current E-mail blast, I posted a recipe for Dirty Rice. Here are some other traditional recipes to help you along in planning your Mardi Gras celebration.Fat Tuesday is coming up fast! February 28th.

Please don't be like Mardi Gras Kitty... Try making some of these!

 

Mardi Gras Kitty has regretts

Blackened Salmon With Pineapple Mango Salsa

Ingredients for Blackened Salmon:

How to Bake Salmon Fillets

  1. Heat oven to 350°F
  2. Lightly grease a baking pan with coconut oil
  3. Rub seasoning on salmon and place seasoned side down
  4. Bake for 20 minutes.

Pineapple – Mango Salsa Ingredients:

  • 1 cup ripe mango, peeled and diced
  • 1 ½ cups small fresh pineapple, diced
  • 2 tablespoons minced red onion
  • ½ -1 jalapeño, seeded and diced (optional)
  • 1-2 tablespoons chopped fresh cilantro
  • Juice of 1 lime

 Pineapple – Mango Salsa Instructions:

Mix ingredients in a bowl and serve. This seasoning and salsa also goes great with chicken!

 

blackened salmon

 

 

Spicy Cilantro Lime Shrimp

 

Ingredients

Instructions

 

In a medium mixing bowl, whisk together coconut oil, lime juice, minced garlic and cilantro

Peel and devein shrimp (for a video tutorial on this click here)

Place shrimp in the mixing bowl with the other ingredients and marinate for 1-2 hours

Place a little marinade in a nonstick skillet (I use cast iron) and heat to medium high. When the pan is hot add the shrimp with a little more marinade, reduce heat to low medium and stir frequently. The shrimp are ready when they have turned pink (about 3-5 minutes)

Season generously with cayenne and add a pinch of salt

 

spicey cilantro lime shrimp

Thanks to: http://www.mommypotamus.com/new-start-here/ for these wonderful recipes!

 

 

Traditional King Cake

 

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.

Ingredients

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze -
                              3 cups powdered sugar
                              3 tablespoons butter, melted
                              2 tablespoons fresh lemon juice
                              1/4 teaspoon vanilla extract
                              2 to 4 tablespoons milk
Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
                           

Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

recipe from: http://www.myrecipes.com/recipe/traditional-king-cake

 

King Cake

Have fun!

 

Black Bean and Corn Salsa

Black Bean and Corn Salsa

Ingredients:
2 cups dried black turtle beans

1 lb frozen corn

1 medium onion, chopped

1 bell pepper chopped

1 28 oz can diced tomatoes

1 package Niblack Foods salsa mix (mild or hot)

2 tablespoons cider vinegar

1 tablespoon Niblacks dried minced garlic

Cilantro, diced

Directions:

Overnight soak method

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with fresh water(about 2 inches above beans) and bring to a boil over high heat. Reduce the heat and simmer covered for 60 minutes, skimming off any foam.

 

Quick soak method

Cover with water about 2” above top of beans. Cover pot, bring to a boil, then remove from heat. Let rest 1 hour. Bring to a boil over medium heat. Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.

 

While beans are cooking, take tomatoes and mix in a bowl along with 1 package of Niblacks salsa mix. Add the dried minced garlic and cider vinegar. Be sure to mix well and let rest till beans are done.

 

When the beans are done, drain in put in large bowl. Heat corn till nice and hot. Mix cooked beans, corn, diced onion and pepper, and tomato mix. Add chopped cilantro to taste. Let rest for at least 30 mins.

Serve warm or cold,Enjoy!

 

black bean and corn salsa

Blairs Chips!

Look whats back! After a long awaited return, we finally have them back!

Come and get them while they last!

 

Blairs Potato Chips

Make someone dinner! ❤️

Whether you're watching the championship games, Superbowl, or just because...pick up one of these wonderful Tomahawk Rib Steaks (approx 2 lbs, I got this one from Skips) or another nice thick cut.

Rinse and dry your steak and rub generously with one of our steak rubs. I used Lumberjack Steak Dust on this one, and let sit for at least 30 mins. Preheat oven to 450 degrees and roast about 10 mins on each side. Lower oven to 300, don't open the door, and finish cooking another 15 mins (140 degrees) for medium, a bit less for rare and slightly longer for well done. When you pull your steak out, let rest for at least 10 mins before cutting it. Enjoy! I served this with orzo pasta and mixed vegetables.

tomahawk rib steak

cooked tomahawk rib steak

 

Mushroom Love!

There are so many different types of mushrooms/ fungi available and their uses are endless. They can be fresh or dried, found wild or purchased in your local produce section. When it comes to choosing one, do you know the difference between them? This article from Epicurious is wonderful in explaining the differences between them. Of course here at Niblack Foods, we do have a selection of dried varieties available for you to choose from: http://www.niblackfoods.com/filterSearch?q=mushroom

 

 

 

 

Holiday Biscotti

There are mutiple recipes out there for biscotti, some more complicated than others. Here are two recipes that I've made mutiple times that are simple but delicious. Perfect for serving with coffee or tea in the morning at breakfast or evening dessert!

If you look closely, you will see that the recipe is almost identical. The only difference are the add ins or extract flavors. I have interchanged the nuts from almond to pecan, or whatever I had available as well as changed the dried fruits. You could easily do cherry and blueberry instead of chocolate chips, as long as you keep the propotions correct.

BLACK WALNUT CHERRY CHOCOLATE CHIP BISCOTTI

Ingredients

    2 1/4 cups all-purpose flour
    1 cup white sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 egg whites

    2 eggs
    1 tablespoon vanilla extract
    3/4 cup walnut baking bits
    1/2 cup semi-sweet 4m chocolate chips
    1/2 cup cherry bits

Directions

    Preheat oven to 325 degrees F (170 degrees C).
    Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
    Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried Fruit and nuts; mix thoroughly.
    On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
    Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Orange Cranberry Almond Biscotti

Ingredients

    2 1/4 cups all-purpose flour
    1 cup white sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 egg whites
    2 eggs
    1 tablespoon vanilla or orange extract
    3/4 cup slivered almonds (or whatever type of nut you prefer)
    1/2 cup dried cranberries (craisins)
    1/2 cup glaced orange pieces
Directions

    Preheat oven to 325 degrees F (170 degrees C).
    Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or orange extract in a separate mixing bowl.
    Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried fruit and nuts; mix thoroughly.
    On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
    Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Enjoy!

National Tie One On Day!

Before you start commenting...STOP! It's not what you're thinking. The origin of this day was created by EllynAnne Geisel, of Apron Memories 

It falls on the Wednesday before Thanksgiving, Nov 23rd, and is a way to give from the heart to someone who may be in need or feeling down about a recent life event. The original concept is to bake a loaf of bread (or cookies, muffins, etc), and wrap it up in an apron with a friendly note enclosed. You can can also choose to be an anonymous giver.

To help get you started, how about pumpkin bread? From Fall thru Christmas, it's one of the most popular choices in breads for the season!

Pumpkin Bread Recipe

Pumpkin Bread Ingredients:

  • 4 cups flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cloves

  • 1 teaspoon Saigon cinnamon

  • 3 cups sugar

  • 1 cup margarine

  • 2 1/2 cups pumpkin

  • 5 eggs

  • 1 cup water

  • 1 cup unsalted walnuts, chopped

  • 1/2 cup seedless raisins

  • 1/2 cup chopped dates

    How to Make Pumpkin Bread:

     

    1. Grease loaf pans.

    2. Preheat oven to 350 degrees.

    3. In a separate bowl, mix together flour, baking soda, baking powder, salt, cloves and cinnamon.

    4. Set aside.

    5. Cream together sugar and margarine.

    6. Add pumpkin, eggs, and water. Mix together.

    7. Slowly mix in flour, a portion at a time.

    8. Fold in chopped nuts, raisins and chopped dates.

    9. Bake in oven for one hour.

    10. Test with a toothpick, for doneness.

    11. Turn onto a wire rack and allow to cool.

 

Cook Something Bold Day!

Well while looking for something fun to share with you, I found out that November 8th is 'Cook Something Bold Day' and who better than us here at Niblack Foods, to help you get started.
What a perfect oppertunity to celebrate with a new recipe for dinner...or perhaps a new dessert! Whether savory or sweet, we have the spices and ideas to help you make it happen.

Enjoy!

You can read the article here: Cook Something Bold Day

Apple Crisp
Try this easy Apple Crisp recipe featuring our Saigon Cinnamon and Apple Pie Spice Mix!