Snack Attack isn’t just what you do when hunger strikes, it was the name of a unique event that was held in NYC in June. One of the numerous offerings on the tables was beef jerky, more specifically, Jack Link’s Jerky. Yes, I know, jerky is the stuff of redneck jokes and Walmart purchases, but in fact, it’s high in protein and there are healthier versions including turkey and chicken jerky as well as beef and ham. Men love jerky, so if you’re trying to win your man’s heart, you might want to have a bowl of it on hand for that next football game weekend, when the party is at your house.
Jack Links Beef Jerky has just introduced a new flavor: Jack Link’s new Cholula Hot Sauce Beef Jerky. It has spice, but it’s not going to make your mouth hurt for hours. It is just a hit of Cholula’s piquin and arbol peppers that tingles for few seconds, and it’s delicious. It comes in a 3.25 re-sealable bag for $5.99. Even better, it is low in calories and carbs at 70 calories per serving (there are about 3 in the bag), with just 2 grams of sugar and 680 mg of sodium.
I don’t think I’ve ever heard anyone say: “My heart is broken. I think I’ll have some lettuce,” but if you are going to have a salad, or you’re looking for something delicious and healthy as a dipping sauce, a great balsamic vinegar mixed with a buttery olive oil is a real treat. Anna Zoitas lastest creation is Aceto Balsamico di Modena $6.99 or purple lable $12.99, authentic aged balsamic vinegar from Modena, Italy. Selected as a silver medal finalist by the National Association for the Specialty Food Trade, this balsamic blends intense Lambrusco and Trebbiano grapes, and is made in wood barrels. The result is a balsamic that is neither too sweet, acidic, or tart. The taste is smooth and lovely, good for dressings and also in recipes. It even makes fresh fruit taste better if you add a drizzle on top! You can also blend it with Three Olives Extra Virgin olive oil, first cold pressed and fresh, light and “grassy” on the palate. Three small California estate olives, the arbequina (from Spain’s Catalonia region); Arbosanana (slightly nutty) and the Koroneiki olive, make this olive oil, a standout. At $12.99 500 ml, it’s a little splurge. There is also a three Both the oil and the balsamic vinegar are great for a caprese — and that does make a nice and healthy snack! Anna’s business, Seven Deuce Inc., is a specialty food product business that includes The Artisanal Kitchen and Urban Tribe brands. For more information, visit www.theartisanalkitchen.com.
BB Chicken Breast with Aceto Balsamico di Modena Caramelized Red Onions
Ingredients:
4 medium-size chicken breasts
4 tablespoons Aceto Balsamico di Modena (purple label) by The Artisanal Kitchen
2 red onions, sliced thin
2 tablespoons of Three Olives Olive Oil by The Artisanal Kitchen
Pinch French Fleur de Sel.
Garnish: parsley
4 tablespoons Aceto Balsamico di Modena (purple label) by The Artisanal Kitchen
2 red onions, sliced thin
2 tablespoons of Three Olives Olive Oil by The Artisanal Kitchen
Pinch French Fleur de Sel.
Garnish: parsley
Instructions: Preheat oven to 350 degrees. Put the olive oil and salt in a medium-size frying pan and heat on low. When oil is heated, add sliced red onion to the pan and cook over a low flame for about 45 minutes, stirring occasionally, until onions are caramelized. Next, add The Artisanal Kitchen Balsamico di Modena to the onions and continue to cook on a very low flame, stirring frequently, until the onions have turned a dark brown color. Scrape the balsamic residue off the bottom of the pan, mix with the onions and cook for a few more minutes to allow the remaining balsamic to be absorbed into the onion mixture. Cook chicken breast on the barbeque and, once done, lightly salt and drizzle with olive oil and balsamic vinegar over the top. Place a few tablespoons of onion mixture on each chicken breast, garnish with a parsley leaf and serve.
