Sweety and Salty

Sometimes your cravings can be a combination of flavors, literally! Here are a few simple recipes that may cure a sweet and salty tooth. Feel free to add your own recipes or spin on our recipes in the comment box below.


Simple: 

Chocolate Milk

 Make up a batch of your favorite brand of chocolate milk ( Nestle powder, Hershe's syrup etc.) then add half a tsp of salt ( cut the measurements in half if using sea salt) 



Not so simple:

Sweet and spicy Shrimp

1 cup of deveined shrimp ( medium or jumbo) 
1 cup of broccoli ( frozen or fresh) 
1 cup of rice ( white brown or black) 
3tbs of raw honey
1tbs of salt
1tbs garlic powder
1tbs of dried chili peppers
1tbs of black pepper
1tbs of oil ( coconut, olive or vegetable) 
1tsp of paprika
1tsp chili powder

Boil rice and set it to the side. Steam ( or microwave if frozen) broccoli until coloration is a bright green then set aside with rice. Heat  oil medium sauce pan on high heat and add shrimp. Mix in all seasonings except honey while agitating the shrimp, when shrimp become a bright pink reduce heat to medium ( or slightly below and add honey, once shrimp is saturated and honey becomes a thinner consistency mix in rice and broccoli. Once shrimp broccoli and rice have been mixed to your liking remove from heat and serve.  ( If vegetarian or vegan you can substitute the shrimp for tofu or you can leave it out all together!)



The opposite of simple: 

Salted caramel pudding and cookie cups

  1½ cups sugar

     ¼ cup water

     3 cups heavy cream

     1 cup whole milk

     ¼ cup cornstarch

     2 eggs ( yoke and white)

     3 egg yolks

     1½ teaspoons sea salt

     4 tablespoons butter

1 cup chocolate cookie crumbles

Combine sugar and water in a pot and bring to a medium brown caramel. Make sure that the up sides sides of the pot are clean of any sugar before cooking. Once mixture begins to show signs of caramelization, gently swirl mixture in pot. Do not stir until adding the cream and milk.

Gently pour in the cream and milk, stirring while adding. Note:  as mixture while will vigorously bubble and is extremely hot.)          

In another bowl, combine the cornstarch, eggs, egg yolks, and salt.

Slowly add a little of the hot caramel mixture to your egg mixture, whisking it into the eggs to gradually warm them. Once the eggs are warmed, add them to the rest of the caramel and cook until the mixture thickens.

Strain the mixture over your butter, allowing the butter to start to melt. ( Any type of fine strainer will work.) Use an immersion blender or whisk to smooth everything together. Pour into desired vessels and chill to set.

Place cookie crumbles at about 1inch thickness in the bottom of cup ( or bowl, whatever you plan to serve it in) pour pudding on top, garnish as desired ( more whip cream could never hurt) 

Enjoy! 

Which ones would you try, modify, or just buy? We can't wait to hear from you!

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