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Appetizers and Snacks

Barbecue Kale and Onion Pizza

January 31, 2012
I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution.  The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese. 

Barbecue Kale and Onion Pizza | Fake Food Free 
We eat so much kale that using the green in creative ways has become the ultimate challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets? I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.
 
The super bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials), if it means I get to make game food. So my latest challenge was to get kale on the super bowl snack table.
 
I think I may have succeeded.
 
What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea. 
 
Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni. 
 
Barbecue Kale and Onion Pizza | Fake Food Free
 
Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

Ingredients
1 Whole Wheat Cornmeal Crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tablespoon extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky Smokin’ Grill)
4 oz. sharp cheddar cheese, shredded
4 oz. whole milk mozzarella, thinly sliced
Crushed red pepper

Prep

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper, if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.


Whole Wheat Cornmeal Crust
Adapted from Spelt Pizza Dough by Food Embrace

Ingredients
1 cup warm water (about 110 degrees F)
1 tablespoon active dry yeast
1 tablespoon mascavo sugar (or brown sugar)
1 cup yellow cornmeal
2 cups white whole wheat flour
1 tablespoon extra virgin olive oil
Additional water: 3 to 5 tablespoons 
Extra olive oil
 
Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon at a time until the dough comes together and is smooth, but not sticky.
 
Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.
 
 

Barbecue Kale and Onion Pizza | Fake Food FreePin It

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Woven Shrimp for Number 33

October 20, 2011

I turned 33 last week. And I emphasize the word week because the celebrations lasted roughly 7 days. Around here we believe that celebrating just one day simply isn’t enough.

In honor of the big day, there was one specific meal I wanted. Nothing else would do.

That meal was Woven Shrimp from Azur Restaurant and Patio in Lexington, KY.

If you find yourself in Lexington you should find yourself a seat at Azur, but don’t look for it downtown. Azur is actually located in a strip mall on the southwest side of the city. But don’t let the description of the location fool you. This modern establishment which serves lots of local products such as Kentucky beef and Kentucky seafood from our up and coming aquaculture farms, also boasts an inviting patio area.

So back to that Woven Shrimp. Actually let’s go back to the first course because those were equally exciting.

We opted for a Saturday lunch and settled in on the patio with jackets and the space heaters going (it was just too beautiful not to sit outside) and ordered a Kentucky Ale.

Next up for me, well, us, were Truffle Fries. These are one of life’s simple pleasures. No French Frie tastes the same after you’ve had one graced by the presence of truffle oil.

My husband ordered his favorite, Lobster Crepes. Crepes with a creamy lobster-based filling set on top of guava sauce and garnished with microgreens. Sweet, salty, rich – this is the crepe of all crepes.

We enjoyed our starters to their fullest extent and some a bit longer. We had to keep fries on the table and nibbled throughout our meal. You don’t just give Truffle Fries back to the waitress. You finish them even if you are full. I mean, it’s truffle oil!

Now on to the main course which for my husband was actually a starter. He was sold on the Fried Calamari which came topped with sautéed peppers, onions and Napa cabbage. This was a bowl of perfection. The calamari was light and tender. It almost melted in your mouth.

Now for this woven shrimp. To get you thinking in the right direction, consider coconut shrimp with three times the flavor and ten times the creativity.

Woven shrimp is jumbo shrimp covered with shredded filo and fried until crispy. Good, but it gets even better. It is set on top of risotto. Creamy coconut risotto with edamame and corn. Then it’s topped with a chili sauce.

It’s brilliant, classic and a bit breathtaking all at the same time. Hands down my favorite dish at a restaurant.

So remember, Azur, Lexington, Woven Shrimp.

Birthdays aren’t complete without dessert. My mom is a fabulous cake decorator and has owned a shop for years, so growing up I was never without a beautiful birthday cake. Now that I’m all grown up, I usually still get one, but it’s when we are able to get together near my birthday, not always on it.

So I usually have a substitute the day of and this year my husband went to Twisted Sifter, a nearby bakery whom I also mentioned in my post about Danville, Kentucky. On a side note, I might have mentioned rather strongly that I wanted a cake from there.

Inside this beautiful cake was the seasonal flavor, pumpkin pecan with a cream cheese filling covered in buttercream frosting. We kept saying we would freeze part of it, but then we made an excuse everyday as to why we needed another piece. Needless to say, we’ll just have to order another when we get a craving because none made it past my birthday week!

Thirty-two was a big year for me. We got a new pug, I published my first book, I ran my 2nd half marathon and we visited a few new places. All of that has me more than ready to face 33 and excited to find out what’s in store!

Pumpkin Blondies

September 28, 2011

These pumpkin blondies make a great dessert alternative to classic pumpkin pie! This recipe takes an old favorite and makes it wholesome and seasonal with whole grain flour, raw sugars, pumpkin puree, dark chocolate and walnuts. 

  Pumpkin Blondies | Fake Food Free

I’m not quite sure when my pumpkin obsession started. Growing up my grandmother’s pumpkin pie recipe was always my favorite and I loved the pumpkin muffins my mom made. However, that is where my pumpkin experiences ended.

As far as the cheery winter squash goes, that was the extent of my using it. Not only that, but it was also restricted to a specific time of year, October through November.

Pumpkin Blondies | Fake Food Free

 

My pumpkin like turned to pumpkin love when we moved to Brazil. I honestly had no idea that other cultures were so good at using pumpkin until I began seeing all the different varieties at the farmer’s markets and the creative dishes on menus and buffets.

The pumpkins there were nothing like our standard Jack O’ Lantern and pie pumpkins in Kentucky. Some were dark green with deep ridges; others were bright orange, flat and round. There was candied pumpkin, pumpkin in pastas and roasted pumpkin topped with Gorgonzola as a side dish.

Fortunately, this year I’m starting to see some variation in pumpkin varieties in our area and I love it. To add to that, pumpkin is popping up in unexpected places, especially in my kitchen.

Now, I’m not breaking any pumpkin records with this recipe. It’s a sweet dessert made in autumn, yes. Pretty standard; but worth posting if you need an idea for something besides a quick bread or muffin.

I wish these had turned out a little chewier like traditional blondies, but I have yet to make a pumpkin baked good that doesn’t turn out a bit cakey. So call them, cake, bars or blondies, but whatever the name, call them good.

Pumpkin Blondies

 

Ingredients

1 cup white whole wheat flour
1/8 tsp baking soda
1/8 tsp salt
½ cup unsalted butter
2/3 cup mascavo or muscovado sugar
¼ cup Demerara or raw sugar
½ cup pumpkin puree
1 egg
1 tsp vanilla
2/3 cup dark chocolate chips
1/3 cup walnuts, chopped

Prep

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a medium sauce pan, melt the butter then allow it to boil, stirring constantly, until it is light golden brown. About 4 minutes. Stir in both sugars. Stir well to combine. Set aside and let cool until barely warm.

Stir the egg into the sugar and butter. Mix well. Stir in the vanilla. Add the pumpkin puree. Slowly add in the flour mixture, stir just until combined. Add the chocolate chips and walnuts and stir to incorporate.

Pour the batter into the pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and cut into bars. Makes 16 small bars.

Recipe adapted from Butterscotch Brownies or Blondies from Joy of Cooking

Pumpkin Blondies | Fake Food Free
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Island Food – Jamaica

September 10, 2011

We always plan to take one vacation a year.

Now, if you are a regular reader you are likely wondering what I’m talking about considering posts about South Carolina and Ireland have already popped up this year. This requires that I share some definitions with you.

We travel a lot. I wouldn’t have my life any other way. In fact, since we returned from Brazil we haven’t traveled nearly enough for me. I have to have travel. I’ve been known to say I like the airports, the lengthy flights, the squeezing all my liquids into a little baggie. That’s because in return I get incredible food, gorgeous scenery and a glimpse into other cultures.

Those trips that require hotel hopping, scheduling sight-seeing, going so fast that you come back more exhausted than you left; that’s travel and I love it.

But I also love vacation.

Vacation is what we did over Labor Day weekend. We headed back to our favorite tropical location – Jamaica. We floated, ate, drank, read, watched sunsets. Aside from a couple squash matches and walks on the beach, we did absolutely nothing. That’s vacation.

To adequately achieve this definition of vacation, we go for all-inclusive resorts, specifically Sandals. Despite mixed feelings on this type of vacation from travelers, we have never been disappointed. Its true relaxation and every bit of the paradise we want.

So we headed back to Sandals Whitehouse which is tucked in on the southern coast of the country; secluded with no planes overhead, a gorgeous beach, big pools and peaceful sunsets. All this along with our favorite martini bar, a nearly 24-hour pastry café and the best you can get of actual Jamaican food in a resort setting.

So here’s the part you are waiting for. The food and drink! Enjoy and I’ll be back in the kitchen soon.

Our welcome Rum Punch in the lobby.

Appetizers and martinis every night before dinner at the martini bar. This one has smoked marlin.

Appetizer tasting with smoked salmon, squid and octopus.

Fried calamari with a Greek salad.

Seafood ravioli.

Seafood stew in a white sauce, one of our favorites.

 
Fresh juice in the mornings, this one with melon and pineapple.
 

 
Red Stripe on the beach, enough said.
 

 
Our favorite lunch, blackened red snapper sandwich on coco bread with jerk mayo.
 

 
It may not look all that good in the photo, but Jamaican Pepper Pot soup is our favorite.
 

 
Jerk chicken, not as good as what you’d find from a street vendor, but still tasty and spicy.
 

 
Curry goat was the special one day for lunch, again may not look great, but tasted amazing.
 

 
Did I mention that cafe?
 

 
Every afternoon was just like this, pastries and a cappuccino.
 

 
Pumpkin Cheesecake and that’s Carrot Cake behind it.

 
 
Crepes for our final breakfast before boarding the bus to the airport.
 
I also took the garden tour offered at the resort and was introduced to some wonderful flowers and trees. These are seagrapes and we did get to taste them, nice and sweet with a huge seed in the middle.
Indian Almond, only about 10 plants or trees were native to Jamaica the rest have washed up on the shore over the years.
 
Soursop, our guide was so surprised when I knew what this was. What can I say, we travel a lot.
 
 
Jamaican Ackee, not yet ripe, but we saw ripe ones all over on the drive to the resort. When it ripens the big black seeds will become exposed.
 
 
Noni, which I had not heard of before but apparently it goes for a pretty penny in the States as a remedy for cancer.
 


Home Made: A Cookbook Review

September 2, 2011

Yvette Van Boven’s books are some of my very favorite. This post features the first of her Home Made cookbook series and her recipe for Flatbread with Chickpeas and Sage and Pizza Bianca!

Flatbread with Chickpeas and Sage and Pizza Bianca Recipe | Fake Food Free

No doubt we have some amazing cookbooks that emerge from the States, but when I find one that has been translated from a foreign language into English I can’t help but think – now, this must be good!

There are so many possibilities. Maybe the author will give me a peak into his or her culture. Perhaps I’ll learn about a new ingredient. Maybe I’ll be pleasantly surprised by a combination of two foods I’m used to, but have never put together before.

Home Made by Amsterdam-based, Aan de Amstel co-owner, Yvette Van Boven, turns all these possibilities into realities. A hefty-book that will need ample space on your shelf, it is full of do-it-yourself creations.

In this book, Mingling with your standard layout of recipes for main courses, appetizers and desserts are fun, whimsically illustrated how-to methods for making things like cheese, terrines and liqueurs. Not only does the book itself brighten my day, the photography is unique and captivating. Dark shadows and interesting shots make the food that much more appealing.

While sifting through the Home Made cookbook and encountering must-try recipes such as Oeuf Cocotte, Potted Shrimp, Hot Cucumber Soup with Deep-Fried Parsley and Date & Lemon Ricotta Cake, I found one that I couldn’t pass up for this post – Flatbread with Chickpeas and Sage. So simple, yet so exciting! This was followed up by – Pizza Bianca – a delicious way to use up these tasty breads.

Pizza Bianca Recipe | Fake Food Free

The flatbreads contain the chickpeas and the dough cooks up into a light and tender bread. The flavor of the sage is strong and to be honest makes me think a little of Thanksgiving. Speaking of which, these little flatbreads would be a wonderful replacement for a traditional (read: boring) roll at the family table this year.

Outstanding all on their own, they get even better when made into the mini-pizzas. Appetizer, snack, meal? Perhaps all three? I’ve been eating them all week for lunch and get a bit excited every time 12:00 rolls around knowing they are waiting in my lunch box.

I used unbleached, all-purpose flour and chickpeas I had previously cooked from dried. I’m not familiar with the tallegio cheese in the recipe and really didn’t have the time to go on the hunt to find it here so I got creative with some that I had on hand. A combination of French Brie, parmesan and white cheddar was delicious.

Flatbread with Chickpeas and Sage

 

Flatbread with Chickpeas and Sage

From the Home Made cookbook. Reprinted with permission from Abrams Books
1 ¼ cups lukewarm water
1 package yeast (2 ¼ tsp)
4 cups all-purpose flour and a little extra
14 oz can chickpeas, drained and rinsed
a few sprigs sage, chopped
salt and freshly ground pepper

Stir the yeast into the lukewarm water and briefly allow to dissolve. Combine the flour and chickpeas in a food processor or in a large bowl and mix well. The chickpeas have to burst open!

Combine the sage, salt and pepper and add the hot water. Work thoroughly, at least some 10 minutes, into a smooth dough. If necessary, add flour if it is too sticky. Dust a bowl with a little flour and place the dough ball in it. Cover with plastic wrap. Put in a draught-free place and leave the dough to rise for at least 1 hour.

Flat Bread with Chickpeas and Sage from Homemade | Fake Food Free

 

Dust the work surface and remove the risen flour ball from the bowl. Knock down the dough again and divide the ball into equal portions the size of apricots. Sprinkle with flour and keep until used, at least 1 hour, on a serving tray dusted with flour. Place a flat pan or shallow skillet on the heat. Roll the small dough balls into thin elongated pieces and cook in the pan until they puff up. Turn halfway through until they are cooked.

Tip: You can also cook them on the outdoor grill! Cook them toward the end, when the fire has slightly subsided.

 
 
Pizza Bianca with Chickpea and Sage Flatbread Recipe | Fake Food Free

 

Pizza Bianca with Flatbread

From the Home Made cookbook. Reprinted with permission from Abrams Books.
For 10-12 small pizzas as a side dish or 24 mini pizzas; Great when served with drinks.

2 2/3 cups mixed mushrooms
3 tbsp olive oil, plus a little extra
A few twigs fresh thyme (reserve some for garnish)
1 clove garlic, chopped
Salt and freshly ground pepper
1 quantity of dough, as described above
7 oz taleggio (Italian mountain cheese with an earthy flavor, which melts easily; otherwise use raclette cheese or mozzarella)
24 drops truffle or hazelnut oil

Slice the mushrooms. Heat a skillet with olive oil and briefly sauté the mushrooms with a little thyme. Toward the end add the garlic, and season with salt and pepper. If desired, save some thyme for the garnish. Set aside to slightly cool. Line a baking sheet with parchment paper and butter well.

Make the dough as described above and create pizzas in the size of your choice. Then cover them with mushrooms and taleggio. Cook in an oven preheated to 340 degrees F/Gas 4 for approx. 15 minutes.

 

 
Disclaimer: This book was sent to me free of charge for review purposes. I was not required to write about it and received no compensation for doing so.

Ataulfo Mango and Jalapeno Quesadillas

April 26, 2011

There are few fruits I enjoy more than the Ataulfo Mango. These little yellow mangos are the size of your palm and they melt in your mouth like butter. Also called Champagne Mangos, they have a smooth texture with none of the fibrous or stringy pulp you find in, say, a Tommy Mango.

Unfortunately, their season is only about 2 to 3 weeks here. They are imported from Mexico by Whole Foods and Wal-mart (in this area). Even sadder is that this season has almost come to an end. So I guess you can say this post is in honor of their tastiness. It also works well with other varieties of mango so don’t let the lack of Ataulfo mangos hold you back!

I’ve shared this recipe before, but with it spotlighting one of my favorite flavor combinations (and with a few better photos this time around) I thought it worthy of a repost. Not to mention, this time I made them with homemade corn tortillas.

No recipe is necessary. You simply add as much of each ingredient as you like. You’ll need about a half mango for each quesadilla if your tortillas are small, about 5 inches in diameter.

Ataulfo Mango and Jalapeno Quesadillas

Ataulfo mango, diced
Diced or sliced pickled jalapenos
Shredded cheese, I used a whole milk mozzarella
2 tortillas (I’m partial to homemade)

Place all ingredients on one tortilla. You can help it melt a bit by popping it in the microwave for a few seconds. Top it with the other tortilla and heat over medium-high in a skillet until the tortilla is slightly browned and crispy.

I’ve also tried the combo in an Ataulfo Mango Jalapeno Pizza. Equally as good!

Ginger Chicken Pot Stickers

March 23, 2011

These Ginger Chicken Pot Stickers are one my favorite recipes from the Fake Food Free archives! You can make your own won-ton dough, or take a shortcut and use store-bought wrappers. The filling is also a great use for leftover roasted chicken!

Ginger Chicken Potstickers Recipe | FakeFoodFree.com

 

When my husband asked me what we were having for dinner this past Sunday, “pot stickers” came out of my mouth before I really even thought about it. Apparently, my stomach knew what it wanted before my brain had time to register it.

Once I said it, I was committed, which really isn’t a bad thing. I had actually had making homemade pot stickers on the back burner since I started my food blog, so we are going on three years. That’s a pretty long time to be meaning to make something.

My first excuse was that I didn’t have a pasta roller to get the dough thin enough. Well, I got one of those last October for my birthday so I was quickly running out of reasons why I shouldn’t make it. Aside from the cutting and stuffing, they really are easy to make, just a little time consuming.

We had grilled a local, pastured chicken a few days before so I had plenty of meat to make a filling. I went through the fridge and pulled out a few things from the vegetable drawer, threw it in the food processor and was surprised at the delicious combination that resulted.

 

Easy Potstickers Recipe | FakeFoodFree.com 

 I mentioned that I had been meaning to make these since the start of my blog and that is because of this recipe for Soy-Butt Pot Stickers from one of the very first blogs I read regularly, Eating Out Loud.

That is where you will find the very simple dough recipe and some general instructions on making pot stickers. I found that running the dough through the roller just two times on a middle setting worked fine. Be sure to keep your surface well floured to prevent it from sticking. This recipe, both dough and filling, made about 60 pot stickers.

 

Ginger Chicken Potstickers Recipe

 

They cooked up beautifully with the exception of a few that got a little too brown on one side. The ginger came out strong in the filling, but it was balanced with the green onion, soy, and cilantro. We made a meal of these, but they would also work great for a party appetizer.

 

A favorite recipe from the early days of FakeFoodFree.com. Ginger Chicken Potstickers.

Ginger Chicken Pot Stickers
Yields 60
These Ginger Chicken Pot Stickers are one my favorite recipes from the Fake Food Free archives! You can make your own won-ton dough, or take a shortcut and use store-bought wrappers. The filling is also a great use for leftover roasted chicken!
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Ingredients
  1. 2 cups cooked chicken, shredded
  2. 2 carrots, peeled and grated
  3. ¾ cup cabbage, grated
  4. 3 green onions, finely chopped
  5. 2 tablespoons chopped fresh cilantro
  6. 1 tablespoon finely grated fresh ginger
  7. 3 tablespoons soy sauce
  8. 1/4 teaspoon fine sea salt, or more to taste
  9. 1/4 teaspoon ground black pepper
  10. 60 homemade won-ton wrappers
  11. 1 tablespoon cooking oil
Instructions
  1. Place all ingredients except the won-tons in a food processor. Pulse 3 to 4 times in 10 to 15 second intervals until the ingredients are still slightly chunky, but hold together when pressed into a ball.
  2. Lay all of the won-tons out on a flat surface. Place an equal amount of filling in the center of each won-ton. Brush the edges of each won-ton with water. Fold in half and pinch and fold the ends to make a half moon.
  3. Preheat about 1 tablespoon of oil in a large skillet over medium-high heat. Work in batches and place the pot stickers on their sides in the skillet. Allow to cook on medium-high heat for about 4 minutes. Avoid moving them around. Once they are stuck to the skillet, pour about 1/8 of a cup of water into the skillet. Cover with a lid or foil and cook for about 1 minute. Remove the lid and let any remaining liquid evaporate. Remove the pot-stickers and serve warm.
  4. You can freeze extra pot-stickers before cooking. They also hold up well if you cook them and store them in the fridge to reheat and finish off in a day or two.
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Thanks for reading! All images and content are the property of Fake Food Free Productions, LLC and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round-up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Kentucky Bourbon Dogs

February 15, 2011

A favorite in our house, these Kentucky bourbon dogs make the best party appetizers!

  Kentucky Bourbon Dogs | Fake Food Free | Sliced grass-fed hotdogs slow cooked in a sauce spiked with bourbon.

Earlier this week when I bragged…sorry, shared about my access to the wonderful world of local meats that is Marksbury Farm, I mentioned that we recently bought some hot dogs there. I really thought after I began focusing my meat purchases on naturally raised and processed meats that hot dogs would be a distant memory.

Not that I gave them up completely. I had one at a Cubs game last summer and they are difficult to pass up at a summer BBQ. However, I can’t say I felt good about buying or eating them and found myself doing so much less often, if at all.

Then I saw them smiling at me in the smoked meat case at Marksbury Farm Market.

Welcome back, hot dogs.

These dogs are a bit different than your standard grocery store variety. The texture was a bit tougher and the circumference a bit larger, but they still have that same familiar hot dog flavor.

We checked out the label and they are not completely without preservatives, but I doubt that is even possible with a hot dog. They are made with all beef and I feel a lot better knowing the origin and processing of that beef back when it was a cow roaming the grasses of Kentucky.

We found the hot dogs just in time for the Super Bowl so we added one of our favorite game snacks to the menu – Bourbon Dogs. This recipe came from my mother-in-law, but after doing a search there are lots of others out there that are similar.

Kentucky Bourbon Dogs | Fake Food Free | Sliced grass-fed hotdogs slow cooked in a sauce spiked with bourbon.

I’ve switched out a few ingredients such as organic ketchup because it is the only variety that I have easy access to that also does not have HFCS in it. And it must be Kentucky bourbon. Any mixer-friendly brand will do.

The longer these dogs sit in their hot tub of barbeque-like bourbon sauce the better they are. Cook them on high for about an hour to get them bubbling, then on low for another hour or two. After that, turn them to warm and serve.

Football may be over, but these will come in handy if you are planning for a little March Madness!

Kentucky Bourbon Dogs

Makes: 6 to 8 snack servings

Ingredients

1 lb. grass-fed hot dogs 
1 ½ cups organic ketchup
1/3 cup water
½ cup mascavo sugar (or brown sugar)
½ cup Kentucky bourbon
1 tbsp onion, grated

Preparation

Slice your hot dogs into pieces at least a half inch wide. Place in a 5 quart slow cooker. 

In a medium bowl, stir together the ketchup, water, sugar, bourbon and onion. Pour this over the hot dogs and stir so that all pieces are happily coated. 

Cook on high for about 1 hour, then reduce to low for 1 to 2 hours. Serve or allow them to sit with the slow cooker on the warm setting so that they absorb even more flavor.

Kentucky Bourbon Dogs | Fake Food Free | Sliced grass-fed hotdogs slow cooked in a sauce spiked with bourbon.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

 
 

Hummus with Almond Butter

February 8, 2011

No tahini? No problem. This delicious hummus without tahini uses almond butter for a rich and creamy snack, spread or dip!

Hummus made with peanut butter instead of tahini seems to be all the rage. I was thrilled to see this substitution on food blogs because I have a hard time keeping tahini in the house. I love it, but I find I only end up using it for hummus and a huge can goes to waste.

   Hummus with Almond Butter | Fake Food Free

Over the weekend, I set out to give this crazy new hummus a try. My true mission was to get some type of vegetable into our Super Bowl spread and carrots serve as a great dipper for hummus.

I found Turbo Hummus from Alton Brown and decided it would be the one I would try. I cooked my chickpeas from dried earlier in the week, so I added water to make the hummus creamier. If you use canned chickpeas, the liquid would likely take the place of the added water. It all depends on how thick you like it.

I also made another change.

 

At the last minute I decided to use almond butter instead of peanut butter. Now, I’m not claiming this to be some brilliant creation. I’m sure others have made it the same way, but wow, was it good! I still need to try it with peanut butter, but it may be hard to break away from the almond butter version.

Hummus with Almond Butter | Fake Food Free

 

Hummus with Almond Butter
Adapted from Turbo Hummus by Alton Brown

 

2 ½ cups cooked chickpeas
3 cloves garlic
2 tbsp almond butter
Juice and zest of one lemon
1/3 cup olive oil
¼ cup water
2 tsp dried parsley
½ tsp salt
¼ tsp black pepper

Place the chickpeas, garlic, almond butter, lemon juice and zest in a food processor. Attach the lid and process until blended to a thick paste. Add the olive oil as you process on low and blend well. Next add water, more or less, depending on how thick you like your hummus.

Finally stir in the parsley, salt and pepper. Refrigerate for 30 minutes before serving.

Hummus with Almond Butter | Fake Food Free

 
 
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Honey Pecan Baked Brie

January 7, 2011
This easy baked brie is covered in sweet honey and crunchy pecans. Serve it with slices of crisp apple or your favorite crackers.  Honey Pecan Baked Brie Recipe | Fake Food Free | A simple appetizer on game day or for holiday parties!

When it comes to big sporting events I have to admit, it is all about the game food. Our game food has stepped up a notch in recent years. Sure, we still have nachos, and we can even find chicken wings and drummies from local farms which I can coat with buffalo sauce. But beyond that, I become a bit of a snack snob.

If I have my way there will also be some gourmet cheeses, maybe some bruschetta or pesto. This baked brie is a perfect example. 

Honey Pecan Baked Brie Recipe | Fake Food Free | A simple appetizer on game day or for holiday parties!
I’ve had baked brie at parties and restaurants, but I rarely make it myself. On New Year’s Eve I decided to give it a try and now (regardless of whether or not we care about the teams) I’ll be making it for game day, too!

There are lots of baked brie recipes out there. I originally wanted to make one with a jam on top, but couldn’t find the jam I wanted in an HFCS-free version. Instead, I combined pecans, mascavo sugar and honey. It formed a praline-type topping that was delicious with the cheese.

This recipe is super simple and you’ll have warm, gooey, sweet and salty goodness in a matter of minutes!

Honey Pecan Baked Brie Recipe | Fake Food Free | A simple appetizer on game day or for holiday parties!

Honey Pecan Baked Brie
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Ingredients
  1. 1 round Brie cheese
  2. ¾ cup pecans, chopped
  3. ¼ cup mascavo (or brown) sugar
  4. 2 tablespoons local honey
Instructions
  1. Preheat the oven to 350 degrees. Place the unwrapped wheel of brie in a shallow baking dish. In a small bowl, mix together the chopped pecans, sugar and honey. It will form a thick, sticky paste.
  2. Spoon the pecans and sugars over the cheese and spread evenly. Bake the cheese for 10 to 15 minutes, until the pecans and sugar begin to caramelize. Let sit 3 to 5 minutes before serving.
Fake Food Free https://www.fakefoodfree.com/
 

Honey Pecan Baked Brie Recipe | Fake Food Free | A simple appetizer on game day or for holiday parties!

Honey Pecan Baked Brie Recipe | Fake Food Free | A simple appetizer on game day or for holiday parties!
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  
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