Thursday, December 28, 2017

Smoked Salmon Potato Bites

By: The Food Hunter

Creating healthy meals is easier when you keep your pantry and fridge stocked with healthy ingredients. This is the reason I always have yogurt, specifically Stonyfield Whole Milk Greek Yogurt, on-hand.


Greek yogurt is one of those foods that can be enjoyed any time of day. It can be eaten alone or easily added to many of your favorite recipes to lighten them up. Yogurt is a great substitution for mayo, sour cream, oil and even butter. And not only is it a useful product to keep around it's also delicious.

Smoked Salmon Potato Bites are made with simple ingredients one of which is Stonyfield Plain Greek Yogurt. The yogurt, in this easy to make appetizer, takes the place of cream cheese which is traditionally used with smoked salmon.


Smoked Salmon Potato Bites
(serves 2)

1 package of smoked Salmon, typically 4ozs
1-2  Russet potatoes
1 tbsp fresh chives, finely chopped
1 tbsp lemon juice, freshly squeezed
1/2 tsp fresh lemon zest
4 oz plain Greek yogurt
extra virgin olive oil
salt & pepper

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

Slice potatoes about ¾ “ thickness and place into a large bowl. Add olive oil, salt & pepper and toss to coat.

Bake potatoes for approximately 15 minutes, flip and bake for an additional 12 minutes. Potatoes are done when they are lightly golden, and still soft....not crunchy. Allow potatoes to cool in pan while you make the topping.

Mix the yogurt, lemon juice and zest together season with salt & pepper. 
Top each potato round with 1-2 teaspoons of yogurt sauce, a slice of salmon, and a sprinkling of chives.
Serve room temperature.


Monday, December 18, 2017

Sweetened Condensed Milk Snow Flake Mini Pound Cakes

By: The Food Hunter

Today I am taking a break from holiday cookie baking and sharing with you a fun recipe featuring Eagle Brand Sweetened Condensed Milk. Don't worry if you don't have a fun snowflake silicone mold these moist mini pound cakes can also be made in your standard cupcake or mini cupcake pan.


Sweetened Condensed Milk Snow Flake Mini Pound Cakes

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/4 cup sugar
2 eggs
3 ounces Eagle Brand sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat oven to 325 degrees. Prepare your pan whether it be the snowflake or the cupcake in.

In a medium bowl whisk together flour, baking powder, and salt.Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 3 minutes.

Add eggs one at a time, mixing well after each addition. Add sweetened condensed milk, vanilla, and almond extract and mix to combine.

Add dry ingredients, scraping down the sides of the bowl as you go.

Pour batter into prepared pan. Bake 10-12 minutes (depending on the pan you decide to use) or until a toothpick inserted in middle comes out clean.

Cool 10 minutes in pan and then remove from pan to cool completely. They can be eaten as is or topped with a thin layer of sweetened condensed milk glaze. (recipe below)

Sweetened Condensed Milk Glaze

1 cup powdered sugar
1/4 cup sweetened condensed milk

Mix both ingredients together. You can add more of the sweetened condensed milk for a thinner glaze.



STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my writing activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to products on this blog. Please note that I only endorse products that are in alignment with what I believe in and that would be of value to my readers. The Food Hunter's Guide is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Wednesday, December 13, 2017

Delicious Food & Beverage Items Perfect for Holiday Entertaining & Gifting

By: The Food Hunter

When it comes to successful holiday entertaining having quality products available is key! Whether your family celebrates with a formal feast or a small dinner I've gathered a few of my favorite food/beverage staples that will make the idea of bringing people together less stressful.

1. Lady Alice Apples
Rainier Fruit grows over a dozen popular varieties of apples including traditional favorites like Honeycrisp, Fuji, Gala and Granny Smith, newcomers like Jazz and Envy, and Rainier’s exclusive variety, Lady Alice.



2. LDV Wine Gift Packs
A local Arizona winery, LDV offers several wine packs, perfect for gifting. Each collection is in a wrapped basket and includes tasting notes. Purchase for a friend or for yourself!



3. Pearson Farm Pecans Bakers Best Package
A collection of natural Georgia grown Elliot pecan halves and chopped pecan pieces perfect for baking or using in holiday nut trays.



4. Moink Box

Wild-caught Salmon, grass-fed beef, pasture raised pork, grass-fed lamb, and pasture raised chicken all in one box and delivered straight to your door.



5. Luxardo Gourmet Maraschino Cherries
http://amzn.to/2j36UnNMaraschino cherries, made with prized sour cherries preserved in the Maraschino liqueur, will take your cocktails to the next level.




6. Nielsen-Massey Vanillas Madagascar Bourbon Vanilla Extract
http://amzn.to/2zOh3hZAn exceptional "all-purpose" extract that can be enjoyed in a wide range of foods, from classic sweet treats (cookies, pastries, ice cream and more) to savory foods (soups, sauces, vegetables, meats and more).





7. Cynar, Campari & Aperol
Your holiday cocktail repertoire should always include drinks featuring Campari, Aperol or Cynar. 



8. Basil Hayden's Dark Rye
Blending Kentucky straight rye whiskey and Canadian rye with a splash of California port, Basil Hayden's Dark Rye is packed with harmoniously layered flavor, while maintaining the trademark spicy finish and smoothness of Basil Hayden's Bourbon. At 80-proof, Dark Rye offers an unparalleled sipping experience and makes for the perfect base to any modern-day twist on a cocktail, including my favorite, the Boulevardier







STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my writing activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to products on this blog. Please note that I only endorse products that are in alignment with what I believe in and that would be of value to my readers. The Food Hunter's Guide is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.



Monday, December 4, 2017

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

By: The Food Hunter

I've been trying to incorporate more salmon into my week-night dinners. Though this high-fat flavorful fish is delicious on it's own I like to switch things up periodically. Browsing the internet I found the recipe below on Food & Wine and couldn't be happier with the results.

Though you may be tempted to skip the salad, I suggest thinking twice. The spice rubbed salmon and the cooling, crunchy fennel salad are a match made in heaven...and the combo should not be missed.


Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon finely grated lemon zest
1 1/4 pound center-cut, skinless salmon fillet
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fennel bulb, halved, cored and thinly sliced
1 cup flat-leave parsley leaves How to Make It


Step 1

Preheat the oven to 425°. In a spice grinder, pulse the fennel seeds, cumin seeds and grated lemon zest until finely ground. Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.

Step 2

In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes. Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a cutting board.

Step 3

In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss. Cut the salmon into 4 pieces and serve right away with the fennel salad.