Spiced Apple Cider Posted on 9 Aug 12:36 , 0 comments

Cooler weather during the fall and winter months make us crave hot, soothing drinks while we curl up with a good book or stretch out in front of a roaring fireplace.  Spiced apple cider is a winner in our book, especially this recipe including Dona Chai.  Try it and enjoy!


Mix Dona Chai and apple cider together.  Heat and serve.  Yields 1-quart of spiced cider or (4) 8-ounce mugs.

Recipe and Photo reprinted with the permission of Dona Chai

Grilled Onion Dip Posted on 9 Aug 12:30 , 0 comments

This is one of the many outrageously delicious recipes created by The Coastal Table.  We never need an excuse for great onion dip.  But if you do, there's always a big game day right around the corner....the Superbowl, the World Series, The Final Four and the Stanley Cup final!  This is the perfect game day snack....well, we think it is the perfect everyday snack!


  • 1 medium onion, cut into 1-inch slices
  • Extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 1 to 2 tablespoons white wine vinegar
  • 1 1/4 teaspoons Hella Company Aromatic Bitters


  1. Heat grill (or grill pan) to medium heat
  2. Brush both sides of onion with olive oil and season with salt and pepper
  3. Place onions on the grill and cook until charred (about 5 minutes)
  4. Turn onions to the other side and cook for 5 minutes. Remove from grill and allow onions to cool
  5. Once cooled, place onions in a food processor and pulse until almost smooth (you want a bit of texture but no big chunks of onion)
  6. Transfer to a medium bowl and add mayonnaise, sour cream, 1 tablespoon vinegar and bitters. Season with salt and pepper
  7. Taste for flavor and adjust as desired. Cover with plastic wrap and chill until ready to serve

Recipe and Photo reprinted with the permission of The Coastal Table


Smoked Chili Wings Posted on 9 Aug 12:28 , 0 comments

Tired of the same old wings?  This recipe was created by Foodietales, which is an awesome food blog that you should subscribe to right away!  These wings have a ton of flavor and are the perfect balance of sweet, savory and spicy.  We made these wings in the oven but you can make them on the grill of you prefer.  Enjoy!


  • (12) air-chilled wings

Ingredients - Marinade

  • 1 tablespoon Hella Smoked Chili Bitters
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Sriracha
  • 1 tablespoon fresh orange juice
  • 1 garlic clove, minced
  • 2 teaspoons dark brown sugar
  • 1 teaspoon kosher salt, plus 1/4 teaspoon more to toss on wings before serving
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili flakes


  1. Combine all marinade ingredients in a bowl. Separate in half into two separate bowls. Reserve one bowl of marinade to sauce the wings after they have been cooked. Use the other half to marinade the wings for at least 30-minutes or up to 12-hours in the fridge
  2. Before cooking, preheat the oven to 450-degrees
  3. Place wings into a baking dish. You can line the dish with foil to make cleanup easier, if you prefer
  4. Roast for 35-40 minutes until dark golden brown
  5. When they are cooked, return the wings to a clean bowl, add reserved marinade, 1/4 teaspoon kosher salt and toss until well coated
  6. If you prefer to grill the wings, make sure the grill is hot before putting the wings onto the grill. Turn them occasionally to make sure the wings do not burn. They should take 25-minutes on the grill

Recipe and Photo reprinted with the permission of FoodieTales

Smoked Chili Roasted Almonds Posted on 9 Aug 12:27 , 0 comments

This is another gem of a recipe created by The Coastal Table using Hella Company Smoked Chili Bitters.  The Coastal Table is a beautiful site filled with gorgeous food photography, recipes, a blog and a store.  Check it out!  In the meantime, prepare a batch of these magnificent roasted almonds and enjoy them with your favorite beverage!



  1. Preheat oven to 350-degrees
  2. When oven is hot, add almonds on a baking sheet. Set timer for 10-minutes
  3. While almonds are baking, combine sugar, salt and cayenne. Add bitters and mix well until combined
  4. Melt butter and add to bitters mixture. Mix until well combined
  5. When almonds are roasted, remove from oven and promptly add to the mixture. Mix well with spatula
  6. Gently pour coated almonds on to a baking sheet and return to the oven for 6 minutes
  7. Remove from the oven and let cool. Break them up with your hands and let cool

Recipe makes approximately 2 cups.  The almonds will keep in an airtight container for up to 2 weeks.

Recipe and Photo reprinted with the permission of The Coastal Table

Caramel Popcorn Posted on 9 Aug 12:26 , 0 comments

You won't be able to stop licking your fingers after you've finished a bowl of this cinnamon and caramel-infused treats.


  • 1/2 cup popcorn kernels
  • 1 1/2 cup brown sugar
  • 1 1/2 stick butter (we use salted, but use unsalted if you prefer)
  • 1/4 cup light corn syrup plus 2 tablespoons
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 3 teaspoons Hella Bitters Aromatic Bitters
  • 1/2 teaspoon baking soda
  • 1/2 to 1 cup chopped pecans (or your favorite nut)


  1. Start by popping the corn kernels. Follow label instructions for best results
  2. Chop the pecans
  3. Heat the oven to 250-degrees
  4. Coat a large baking dish with butter or cover it in foil
  5. Add the popcorn and chopped pecans to the dish and set aside
  6. Over medium heat, add the corn syrup, brown sugar and salt to a saucepan. Bring these ingredients to a boil and cook for 5-minutes, stirring constantly. Reduce heat slightly and cook for another 3 minutes
  7. Remove the caramel from the heat and whisk in the aromatic bitters, vanilla, cinnamon and baking soda. Whisk for about 15-seconds until there is a light foam
  8. Immediately add the caramel to the popcorn and pecans, mixing thoroughly to coat and spread the popcorn into a single layer
  9. Bake for 45-minutes, turning the popcorn every 15-minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites

Recipe and Photo reprinted with the permission of Hella Company

Cream Cheese Truffles with Chocolate Drizzle Posted on 9 Aug 12:23 , 0 comments

This recipe is another from the amazing blog Sweet Things by Lizzie.  Liz works magic with high quality baking ingredients, creating original recipes and photographs that make us want to hop a flight and visit her kitchen.  Subscribe to her blog.  You won't regret it!  She will inspire you to bake desserts that may have seemed out of reach to you because she delivers clearly-written recipes.   

In this recipe, Liz uses Original Cannoli Chips (Cookies and Cream variety) as the base of the truffle.  Buy and extra bag at the store because you won't be able to stop eating them while you are baking.  

This recipe makes approximately 30-truffles.  Prep time is about 45-minutes including chilling time.


  • 2 1/2 bags Original Cannoli Chips Cookies and Cream variety
  • 12 ounces cream cheese cut into large cubes
  • 4 tablespoon powdered sugar
  • 2 cups semi-sweet chocolate
  • 1 cup white chocolate
  • 3.75 ounces of dark chocolate


  1. In a food processor, place cannoli chips, powdered sugar and cream cheese
  2. Pulse until all ingredients are combined and form a ball
  3. Line a baking sheet with wax paper
  4. With a very small cookie scoop or your fingers, form about 25-30 bite-sized balls. Make them as big or as small as you like
  5. Place the pan in the refrigerator until they are very cold
  6. While they are chilling, use three separate microwave-safe cups and melt the three different chocolates. Liz starts with 30-seconds in the microwave, then stirs the chocolates. The white chocolate will likely take a full minute in the microwave. The semi-sweet chocolate will likely take up to 2-minutes. The dark chocolate will take no more than 1 minute
  7. When the truffles are cold, dunk half of them in white chocolate and the other half in semi-sweet chocolate. If you do not like white chocolate, dunk them all in semi-sweet chocolate. Liz holds each truffle on a fork to dip and lift each truffle, tapping the excess chocolate on the rim of a measuring cup
  8. When you have completed dunking all of the truffles, use a spoon to drizzle the dark chocolate on each truffle
  9. Place the truffles back in the refrigerator to cool until ready to serve

Keep the truffles in an airtight container in the refrigerator for up to a week.

Turkey, Bean and Vegetable Chili Posted on 9 Aug 12:17 , 0 comments

This chili is full of veggies and protein.  It’s packed with flavor and has mild, pleasant heat (unless you decide to kick it up a notch!).


  • 1 pound ground turkey (or chicken or beef)
  • 1 med onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper, optional if you want it spicy
  • 32oz, low sodium chicken broth
  • 2 jars Due Cellucci Traditional sauce
  • 15.5 oz can red kidney beans, rinsed and drained
  • 15.5 oz can black beans, rinsed and drained


  1. Brown turkey in a skillet over medium-high heat breaking up meat with a wooden spoon until it is no longer pink and cooked through.
  2. Mix in about half of the spice mixture (chili, paprika, cumin, oregano & optional cayenne). Turn off heat and set aside.
  3. Coat a large pot (cast iron is best, but not mandatory) with cooking spray over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes.
  4. Add garlic; cook, stirring for about 1 minute.
  5. Add carrots, celery and peppers; cook, stirring occasionally, until soft about 5 minutes.
  6. Add the remaining spice mixture (chili powder, paprika, cumin, oregano, & optional cayenne).
  7. Add cooked turkey to pot and mix together.
  8. Stir in broth, both types of beans and Traditional sauce; bring to a boil.
  9. Reduce heat to low and simmer, uncovered, stirring about every 5 minutes until the chili thickens to your desired consistency about 35-40 minutes.

Serves 12

Recipe and Photo reprinted with the permission of Due Cellucci

Crab Cakes with Pad Thai Sauce Posted on 9 Aug 12:06 , 0 comments

If you are looking for a recipe to create an appetizer that will impress, this one is for you.  The crab cakes are full of flavor and simple to make.  If you keep the ingredients in your pantry, you can put this recipe together in a flash.  The recipe was created by Watcharee Limanon, a Thai culinary artist trained at some of the finest culinary schools in Bangkok. Her recipes are fun to make and are simple and delectable! 

Ingredients - Crab Cakes

  • 1 lb. lump crab meat, drained
  • 1 egg
  • 3-4 tbs.Watcharee's Pad Thai Sauce
  • 2 tbs. cilantro, chopped
  • 1 cup panko (Japanese bread crumbs)
  • 1 tbs. sesame seeds (optional)
  • Lime wedges

Ingredients and Prep - Thai Sriracha Mayonnaise Dressing

  • ½ cup mayonnaise (for lighter version use egg free, gluten free and dairy free mayonnaise)
  • 3-4 tbs. Thai Sriracha chili sauce (or more to taste)
  • Pinch of black pepper

Combine all ingredients.  Store in refrigerator until serving time.


  1. In a mixing bowl, combine crab meat, egg, Pad Thai sauce, cilantro and panko and mix well
  2. Chill in refrigerator for 10-15 minutes
  3. Form into patties and broil for 10-15 minutes or until cooked through
  4. Serve crab cake patties with pad Thai sauce or Thai Sriracha mayonnaise dressing.  Sprinkle sesame seeds.  Enjoy!

Makes 20 small crab cakes.

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces

Salmon with Green Curry Sauce Posted on 9 Aug 12:05 , 0 comments

Tired of serving the same one or two salmon recipes?  This recipe, created by Watcharee Limanon takes salmon to a whole new level.  Serve with steamed jasmine or brown rice and a crunchy vegetable for a healthy and delicious dinner for your family or guests.  Watcharee is a culinary artist, trained in some of the most prestigious culinary schools in Bangkok.  Her recipes are simple and deliver perfect results every time.



  1. Rinse the salmon in cold water and pat dry. Cut into 4 pieces
  2. Preheat a skillet or grill pan to medium heat for 2-3 minutes
  3. Coat salmon lightly with oil and place in a skillet or grill pan. Cook for 4-5 minutes on each side or until browned. Cooking time varies depend on thickness of the salmon
  4. Transfer to serving plates
  5. Heat Watcharee’s Thai Green Curry Sauce in a sauce pan over medium heat. Bring to a boil and remove from heat. Spoon the sauce over the salmon and garnish with basil or shredded kaffir lime leaves
Serve with steamed jasmine rice or brown rice.

Servings: 4

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauce

Shrimp with Zoodles Green Curry Posted on 9 Aug 12:03 , 0 comments

If you have never tried "zoodles", you are missing out!   Zoodles are spiralized zucchini.  That might not sound as exciting, but you'll need to trust us on this point.  If you don't have a spiralizer, you can often find them prepared and packaged at Trader Joe's, Whole Foods and many other stores.  Zoodles are a crunchy, healthy alternative to pasta.  They can be served with simple marinara sauce, ground turkey bolognese, or best this recipe created by Watcharee Limanon.  Watcharee is a culinary artist trained at the finest culinary schools in Bangkok.  This recipe incorporates zoodles with grilled shrimp and Watcharee's Thai Green Curry Sauce.  The recipe can be made in a flash and is special and delicious in every way.  Enjoy!


  • 1 jar Watcharee's Thai Green Curry Sauce
  • 2 cups spiralized zucchini (aka zoodles)
  • 10 fresh or frozen shrimp, peeled and de-veined
  • 3-4 bamboo skewers
  • Oil
  • Salt and pepper


  1. Use a spiral slicer to make zucchini noodles (zoodles)
  2. Thread shrimp onto bamboo skewers
  3. Spray grill pan with oil or brush with oil. Heat grill pan over medium-high heat
  4. Brush shrimp with oil and sprinkle with salt and pepper
  5. Cook shrimp for 3-4 minutes on each side or until opaque and cooked through
  6. Warm Watcharee's Thai green curry sauce in a sauce pan
  7. Add zoodles and cook for a few minutes to retain a nice firm texture
  8. Serve with grilled shrimp

Serves 2

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauce

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