Celiac Awareness Month // Halfpops Giveaway

Halfpops, are an innovative and delicious gluten free half-popped popcorn snack. A common complaint among celiacs and those with gluten intolerances is finding a crunchy and tasty snack. Halfpops are crunchy, salty, savory and you just have to try them for yourself!

Half pops launched in 2011, focusing on what happened when the popcorn fluff was stripped away from the crunchy core. The end result proved to be a curiously crunchy, mountable, portable snack option. The perfect combination of delicious and healthy, Halfpops have many of the health attribute of popcorn while providing the crunch you look for in a salted snack.

Halfpops are made from non-GMO popcorn that is half-popped and seasoned with only natural flavors and ingredients. Instead of the usual fluff, you get a flavorful, satisfying crunch. In addition to being gluten free, they are nut free, have no preservatives, no corn syrup, no hydrogenated oils and no artificial flavors.

Halfpops are available in seven gourmet flavors:

  • Brooklyn Dill Pickle (NEW!)
  • Black Truffle & Sea Salt (NEW!)
  • Angry Kettle Corn (NEW!)
  • Butter & Pure Ocean Sea Salt
  • Aged White Cheddar
  • Chipotle Barbeque (VEGAN)
  • Caramel & Sea Salt

My favorite flavor was the Caramel & Sea Salt, I love anything sweet and salty! I also enjoyed the Angry Kettle Corn, a combination of classic kettle corn sweetness with a touch of spice.

Each bag is portable to munch on as a quick on-the-go snack and the flavors are flexible enough to be enjoyed as a sweet or salty salad or soup topping or enjoyed on their own.

Now for the giveaway! One lucky fan will win all 7 flavors of Halfpops!! To enter, simply click on the rafflecopter below.

This giveaway will end on May 26, 2016 at 11:59pm. Open to U.S. residents only.

You can purchase Halfpops online or at retail locations throughout the U.S. Click here to find a retail location nearest you.

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

Pete and Gerry’s Egg GIVEAWAY

Celebrating National Breakfast Month with a Pete and Gerry’s Egg GIVEAWAY

September is National Breakfast Month and what better way to celebrate than with eggs! Not only are eggs GLUTEN FREE, they are versatile, lending themselves to a variety of creative recipes, and they are also a delicious source of protein. When choosing your eggs, it’s important to pick an option that’s good for you, your family, and the hens. A standard you can trust? Certified Humane Free Range.

Pete and Gerry’s Certified Humane Free Range Organic Eggs helps me start my morning off right all month long. Pete and Gerry’s eggs come from small family farms like theirs. These are real farms, not factories that simply use the farm label. All the farmers follow the strictest standards of humane animal treatment, safety, and environmental sustainability. That’s not just good for the hens and our planet – it’s better for us too!

I love eggs. I eat eggs multiple times a week – scrambled, over easy, omelettes, frittatas – you name it and I eat it! I love omelettes but sometimes the classic American way can get boring. Have you ever had a Japanese omelette, also know as tamagoyaki. This rolled egg dish is super easy and fun to make! I have a special TeChef non-stick pan for making this, but if you do not have one, you can use any small pan that you have!

 

This Japanese style omelette is rolled into a log shaped form composed of thinly cooked layers of egg with only three ingredients – eggs, gluten free tamari and salt!

Pete and Gerry’s Egg GIVEAWAY

Tamagoyaki / Japanese Omelette
Ingredients
  1. 4 eggs
  2. 1/4 tsp salt
  3. 1/4 tsp tamarin or gluten free soy sauce
  4. 1 Tbsp Mirin or 1/4 tsp sugar – optional
  5. 1 tsp oil
Instructions
  1. Instructions
  2. Mix eggs, salt, soy sauce and Mirin in a bowl.
  3. Heat a pan at medium high temperature and add oil.
  4. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
  5. Repeat adding egg to the pan and rolling back and forth until the egg is used up.
  6. Remove from the pan and cool for 3-4 minutes.
  7. Slice the ends of the log off and then slice the log into 1/2″ pieces. You should see a nice spiral pattern in the cross section of the egg.

When I want a quick breakfast I like to make eggs over easy. With egg rings, it’s even easier to make perfectly circle eggs! Your friends, and fiancĂ©, will be impressed – trust me!

What’s your favorite way to eat eggs? No matter what way you prefer, I know you all love a good giveaway! Pete and Gerry’s is offering 2 free product coupons to one lucky reader!! To enter, simply click on the rafflecopter below.

This giveaway ends on September 8, 2016 at 11:59pm. Open to US residents only.

Disclaimer: I received these products free of charge to review for my blog. I was not paid for this review and all my opinions and thoughts are my own.

Krusteaz Gluten Free Giveaway

Krusteaz Gluten Free Giveaway

The weather is getting colder and the days are getting shorter. What better way to spend time with family than in the kitchen baking? After all, baking is a universal language and nothing says “Welcome to the neighborhood” like freshly baked muffins and “I love you, Mom,” like a warm stack of pancakes!

I’ve partnered with Krusteaz, makers of premium baking mixes, to create a recipe for their “Say It With Krusteaz” campaign. I’ve baked with Krusteaz products before and I am a big fan.

Over the weekend I got married (!!!!). The day before the wedding my sister and got manicures, dropped off welcome bags to the hotels, put together our wedding favors and baked muffins for my friends and relatives who would be spending the day with us getting ready for the wedding. I mean what better way to say thank you to my bridesmaids and keep everyone happy – and fed – than with a warm, fresh out of the oven, gluten free blueberry lemon muffins? Simple mixes with quality ingredients make any day really special.

This recipe is simple and delicious. Your friends or guests will be so impressed by the flavors and will have no idea how easy it was to make! I can tell you all my bridesmaids, and my picky grandmother, enjoyed the blueberry muffins we fed them Sunday morning.

The recipe is SUPER easy to make. Simply follow the recipe on the back of the box and add 1 tablespoon of grated lemon peel. This simple step with add a delicious lemon and fresh flavor to the muffins. My friends and family couldn’t believe that they were (1) gluten free or (2) made from a mix!! If you haven’t tried Krusteaz gluten free products then you are missing out. And this is your chance to win some gluten free mixes for yourself to enjoy!

The Giveaway prize pack includes:

  • Two boxes of the following mixes: Gluten Free Blueberry Muffin Mix, Gluten Free Buttermilk Pancake Mix and Gluten Free Double Chocolate Brownie Mix
  • 1 Krusteaz branded tote bag
  • 1 Krusteaz oven mitt
  • 1 Krusteaz selfie stick

To enter, click on the rafflecopter below.

This giveaway will end on October 21, 2016 at 11:59pm EST. Open to US residents only.

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

Ardenne Farms NEW gluten free products

Ardenne Farms NEW gluten free products + giveaway

Ardenne Farms is on a mission to help those living gluten free and/or those with a sweet tooth. Ardenne Farm (pronounced Are-den) started by using a variety of innovative high-quality gluten-free flour blends, creative imaginations, and over 20 years of experience working in the food business. Ardenne Farms makes Gluten Free baking mixes that are vegan, Kosher and produced in a peanut and tree nut free facility. Ardenne Farms is certified gluten free and carry the GFCO’s GF symbol. Every batch is tested to ensure that all our mixes contain less than 10 ppm gluten.

Ardenne Farms makes a variety of baking mixes; from muffins and pancakes, to cookies, brownies and cakes.

Ardenne Farms recently launched three new baking mixes: Lemon Poppyseed Muffins, Pumpkin Streusel, and Snickerdoodle Cookies.

The NEW Gluten Free Lemon Poppy Seed Muffin mix bakes up muffins that are so decadent and moist, they’ll soon become your new morning pick-me-up! I brought them to work and everyone in my office devoured them. I got so many compliments, and requests for more! They taste so good that many people did not know they were gluten free until I told them.

I also love the new Snickerdoodle Cookie mix. I love the flavor of cinnamon and vanilla; yum! You can purchase Ardenne Farms products at retail locations across the country, including Roche Brothers, and Natural Food Stores. Click here to find a retail location nearest you.

Now for the giveaway! One lucky reader will win all three NEW baking mixes. To enter simply leave a comment below then head over to Instagram, like and comment on this post.

This giveaway will end on March 12, 2017 at 11:59pm. Open to U.S. residents only.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

Chip & DIP DAY

Celebrating National Chip & Dip Day with a Good Health Giveaway

Who doesn’t love a good chip & dip appetizer? Who doesn’t love chips period? In honor of National Chip & Dip Day on March 23rd, I’ve partnered with Good Health to create a delicious chip & dip pairing.

good-health

National Chip & Dip Day, an annual favorite food holiday, celebrates a perfect combination that is loved by many across the country. Chips and dip are a popular party dish as it is not only favored by most but also quick and easy to prepare, especially thanks to Good Health’s healthy gluten free chip offerings.

Good Health, creator of crunchy, craveable  and innovative snacks has got you covered with delicious and gluten free chips. The Organic Black Bean & Rice Tortilla Chips are made with, well, black beans and rice, and finished with a touch of Himalayan sea salt.

SeaSalt-4

Good Health Organic Sea Salt Eat Your Vegetables Chips are packed with 8 great vegetables including carrots, sweet potatoes, kale, spinach, broccoli, tomatoes, beets and shiitake mushrooms. These chips are an excellent source of vitamins A and C plus a good source of vitamins E and B6 so you can snack happy and enjoy being good!

Easy Hummus Recipe
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Ingredients
  1. 2 (15.5-ounce) cans no-salt-added chickpeas, rinsed and drained
  2. 2 garlic cloves, crushed
  3. 1/2 cup water
  4. 1/4 cup tahini
  5. juice of one lemon
  6. 2 tablespoons extra-virgin olive oil
  7. salt and pepper to taste
Instructions
  1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed

Good Health has generously offered to give one lucky reader the chance to win one bag of each Organic Black Bean & Rice Tortillas and Sea Salt Eat Your Vegetables! To enter, simply leave a comment below telling me your favorite chip and dip paring AND comment on this post.

This giveaway will end on March 27, 2017 at 12:00am. Open to U.S. residents only.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

Gluten Free Menu Options at Vintage Restaurant & Lounge // Financial District, Boston

Last week I was invited to check out the menu at Vintage Restaurant and Lounge. Vintage reopened last month with an updated food and beverage menu, new interior décor, and a new chef.

Vintage Restaurant and Lounge is a stylish restaurant and lounge located in the heart of Boston’s Financial District. Vintage serves lunch, dinner, late night dining (until 1 am), and cocktails until 2 am. The restaurant is draped in rich leather seating, beautiful chandeliers, and gothic décor. The lounge is located in the front by one of the two bars and offers a more relaxed and casual feeling. The restaurant is set in the back in a more elegant and private setting.

Vintage Lounge serves up New American cuisine. Offering both a dinner menu and bar menu there are plenty of options to choose from. I was recently invited to check out their dinner menu, which is about 95% gluten free. Wait, what? No where does it mention this; not on the menu and not online. So you can say I was pleasantly surprised and now I am excited to share this with you. I also think they should indicate this somewhere on the menu!

Vintage keeps rice flour on hand so they can make anything fried using the rice flour instead of regular flour. Anything breaded can also be made with the rice flour.

I don’t eat calamari very often, so as soon as I learned this could be made gluten free I knew what I was ordering. The calamari was light, not to heavy with batter, but still crispy. It is served with a dill aioli, which I loved, and is such a nice change from the usual marinara sauce.

The shrimp cocktail also caught my eye because it is described as being served with a house made ginger cocktail sauce. I love ginger and was eager to try this. The 4 jumbo shrimp were excellent–fresh and delicious– but the sauce lacked any real ginger flavor. I could barely taste a hint of ginger, all I got was a mouth full of spiciness. Too spicy for me! But if spice is your thing, then go for it!

For dinner I ordered the Seared Wild Salmon.

The Menu description for the Seared Wild Salmon ($25) was: Apple Butter, Pomegranate, Tempura Bits, Frisee Salad with Citrus Segments. Mine was served with a salad of mixed greens and a scoopful of what tasted like to me, potato salad. The salmon was a little saltier than I would have liked and  but I did enjoy it. I don’t like potato salad; I never did and I never will. This one was no different. Compared to other salmon dishes I’ve had this one was a bit undistinguished.

 

Something you should know about the desserts here; every dessert they make has some type of alcohol in it. I’m not complaining!

The crème brulee was to die for. I mean this was one of the best crème brulee’s I’ve ever had. Made with butterscotch schnapps, it has an every so slight butterscotch candy taste. The burnt topping was caramelized perfectly— I hate when restaurants don’t spend enough time caramelizing the top with the blowtorch.

The cashew bourbon ice cream was also delicious and rich. I know some people are ok with drinking alcohol because its been distilled and some think the gluten is removed during this process and is safe to drink. I don’t know if I believe this or not. But since the owner insisted we try it I didn’t want to be rude, so I tried a bit. It was really good.

As it’s name suggests Vintage has a quite an expansive, and award winning, wine list with well over 500 vintages! With 48 available by the glass and half bottle, choosing a glass of win was no easy feat! The wine list features wines from all over the globe ranging from $7-14 per glass, there is something to please every palate and every wallet. Vintage also offers a great cocktail menu that changes seasonally.

Our server, Lisa, was incredibly knowledgeable about the menu and gluten free items. I think it helped that she has a good allergy herself so she was fully aware of how each dish was prepared and which ones were easily modified to accommodate different requests.

So my recommendations are to check out the new space, order a glass of wine of summer cocktail while enjoying one of the appetizers or small bites from the bar menu. If there is a game on, they are sure to show it on one of the two tvs. And if it’s nice out, side outside on the side walk patio.

In the warmer months Vintage offers seasonal outdoor seating and right now they are hosting a Summer Tasting Series every Thursday night. Every week Vintage will be tasting something different:

June 19th – Learn to Love Gin: Try an Italian 72, a Collins, and the famous Rickey

June 26th – Run Runners Dream: sample Mojitos, Mai Tais and more.

Disclaimer: I received this meal free of charge, with the exception of gratuity, which we happily paid for the great service. I was not paid for my review and all opinions are my own.

Experience Tesca’s Wine Grotto & Gluten Free Menu Options

Recently BEELINE held a contest and I won the grand prize—an exclusive dinner at Tresca’s romantic Wine Grotto. WOW is right!

This was much different than your typical night out. It was an experience like no other. Jeremy and I were treated to a 4-course meal seated at one of the most exclusive and romantic tables in Boston. Tresca, located in the North End, has one private table in its Wine Grotto, secluded from the rest of the restaurant and other diners. We felt like we were dining in our own private restaurant.

The Sommelier was incredibly helpful in helping us pick the perfect wine to pair with our meal. He was incredibly knowledgeable about Italian wines and after discussing our likes and dislikes (honestly, I don’t really dislike anything about wine, except Chardonnay), he chose the perfect bottle for us.IMG_6036

Our server was very professional and friendly. He and the chef put together a wonderful tasting menu for us. They were spot on with our likes; seafood for me, meat for Jeremy. With so many delicious sounding menu choices, we were glad to be getting the tasting menu. This meant we didn’t need to choose between the Osso Bucco Veal Shank or Surf & Turf with aged black angus tenderloin and Maine lobster tail scampi. Quite frankly I don’t know how I would have picked just one.

Tresca labels their gluten free (GF) and dairy free (DF) options right on the menu. They are also willing to make substitutions and accommodations as necessary.

Capesante Veneziane ~ Pan seared Diver Scallops served over a warm salad of roasted corn, fresh peas and apple wood smoked bacon.IMG_6047 IMG_6049Steak – 10 oz marinated hanger steak, with a rosemary demi glaze with arugula salad.IMG_6044

Bucatini Bolognese ~ Traditional northern style veal & pork ragout enriched with pancetta & tomatoes, served with gluten free penne. IMG_6051
Costata di Vitello ~ Veal Chop Naturally raised milk-fed veal chop, served with glazed baby carrots, garlic mashed potato and salsa cruda.IMG_6052
Pesce Della Sera (Fish of the day) ~ The chef’s hand selected fish special, oven roasted salmon with herb roasted potatoes, and pear salad with baby arugula Barlett pear, pine nuts tossed with lemon thyme vinaigrette.IMG_6056
Unfortunately, for dessert, there wasn’t anything available that gluten free. The chef brought out a cannolis sampler for Jeremy and of course I had to try a bite of the fillings! Each one was decadent, rich, and very sinful. Usually, Tresca offers gelato and a gluten free chocolate cake, which I would have loved to try!

Every dish was delicious and full of flavor. The main course portions were very generous, and the wine list was intense, filled with an array of classic and more unique Italian wines.

We loved being able to take our time, not be rushed, and enjoy our night together.  We were treated like VIP throughout the night and impressed with the quality of the food and the excellent service. IMG_6038

This was such a wonderful experience and we would like to thank Tresca and BEELINE for such a magnificent and unforgettable evening!

Addis Red Sea: Gluten Free Ethiopian Food

For my birthday Jeremy took me to Addis Red Sea in the South End. Offering authentic Ethiopian fare, Addis Red Sea specializes in delicious cuisine that “actually reflects true Ethiopian culture.”Â

Stepping into the dimly lit dining room, we felt like we had entered another world. Colorful tapestries and rugs were scattered throughout the room, and displays of traditional Ethiopian décor and photographs lined the walls.

We sat on wooden stools around a low wicker table called a mesob. Whatever you order – the spicy vegetable and chicken wats (stews), chopped salads, the sautéed tibs of lamb and beef – is served on one family-style platter with injera; a traditional Ethiopian bread. While each guests ordered his or her own entrée, the meals are collectively served on one communal platter.  You won’t find any silverware or plates here, as the injera is your untensil. Injera is the hallmark of Ethiopian food. Everything is served on this bread; from the appetizers and salads, to the main dishes. Injera is made from teff flour, an iron-rich, gluten free grain that grows in Ethiopia. At Addis Red Sea, you can request the gluten free injera for extra $5. This is the true injera; dark in color, and made from 100% fermented teff flour. The lighter version you will see many of the other diners eating is a combination of wheat and barely (because it is cheaper to do it this way).

Tip: Call ahead, especially on busy nights, to make sure that the gluten free injera is available.

To eat, you leisurely tear small pieces of injera, and use the porous bread to pinch bite-size servings of your meal. The best part is scooping up and devouring the sauce-soaked injera that also serves as your plate. Injera has a sour, nutty taste and spongy texture.

Addis Red Sea’s diverse menu offers many types of dishes, including chicken, beef, lamb and fish, as well as many vegetarian and vegan meals. Most importantly, many of the menu options are gluten free. With the expectation of a few appetizers, gluten is not present in many of the dishes.

Our meal began with a hot cloth so we could wash our hands and two glasses of Ethiopian red wine. We tried the Gouder, a medium bodied slight dry red. I enjoyed the wine and it was similar to merlot—not as exotic or different tasting as I was expecting! We shared two appetizers. First we tried Ye-Miser Salata; a warm lentil salad with onions, green peppers and herbs. It had such rich flavor and a hearty texture.

Next we tried Dibulbul Tips; stir-fried marinated ground beef mixed with onions, green peppers, and herbs. The description was misleading, it was not a stir-fry, it was actually a beef patty. The patties were small, dry and not very flavorful. I would not recommend ordering this one. For our entrees we shared the Atakilt, made with mixed vegetables—green beans, potatoes, carrots and onions – and sautéed in a blend of exotic herbs. The assortment of herbs and spices in this dish were subtle and mild, but nonetheless incredibly flavorful. For our second entrée we ordered Yegeb Alcha; lamb simmered in a mild sauce of butter, onion, ginger, and tumeric. The meat was incredibly tender and savory. This dish was on the spicer side, but was absolutely delicious.

The food here is simple, but not bland, and there is nothing pretentious about Addis Red Sea. It’s a great place to go and share a meal with friends or family.  Right now, there is a Groupon Deal, half off dinner for two or four including one appetizer and one entrée per person. Get it before it’s gone!

Brunch on the Odyssey Boston

Over the weekend I had the opportunity to attend a blogger brunch on the Odyssey Cruise Boston coordinated by Jen Dorman, of Blog and Tweet Boston. odyssey

We boarded the cruise at noon and departed at 1pm for a two-hour cruise around the Boston Harbor.IMG_4641

The weather was absolutely gorgeous—blue skis and bright sunshine. I was excited about brunch and excited soaking in a little sun too. We were allowed to bring a guest so I invited my friend Kristen.IMG_4659

On-board, we were shown to our table on the lower deck, where complimentary glasses of champagne were waiting for us.photo1 Our waiter, Orlando, was great and immediately offered us all coffee. For anyone who preferred mimosas, he brought orange juice to add to our champagne. 5

Odyssey offers the most unique brunch setting in Boston. For the Brunch Buffet menu, the Executive Chef and galley staff prepares a bountiful array of appetizers, entrées, salads, and desserts that is sure to please any number of tastes. The Chocolate and Champagne brunch is priced at $59.90, which includes a glass of champagne.6

With both breakfast and lunch items available, I couldn’t decide, so I filled my plate with both, trying as many items as I could fit onto the plate. IMG_4624Dishes containing gluten and/or dairy were clearly labeled. There was also a separate gluten free lunch menu available 9at no extra cost) that included a few additional options not offered in the buffet line.IMG_4628

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Smoked Salmon served with Capers and Red Onion

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Assorted Cheeses and Mixed Green Salad with fresh fruit

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Carving Station: Black Pepper Crusted Sirloin Carved to Order

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Curried Vegetable Cassoulet Broccoli, Cauliflower, Carrots and Assorted Beans baked in a Light Tomato Curry Sauce with Cilantro

I’m usually wary of scrambled eggs on brunch buffets, but the Scrambled Eggs with Aged Wisconsin Cheddar were fluffy and somewhat cheesy, and I was pleasantly surprised. The hash browns were also tasty and not too greasy.  The vegetables were well-cooked and had great flavor. The chicken was flavorful but slightly dry. The smoked salmon was incredibly fresh and tasty, as was the fresh fruits and salad. All in all it was quite delicious, and I loved the variety of gluten free options.

And did I mention there was a chocolate fountain?!IMG_4631

IMG_4632Dessert at brunch? Don’t mind if I do. You would think after all that food I’d be full, and I was, BUT dessert is my favorite, and I always say yes.IMG_4650

In addition to the chocolate fountain, I tried the gluten free flourless chocolate torte. It was deliciously dense and rich.IMG_4651

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Photo Courtesy of Gabi Valladares, http://www.kneadleandbread.com

After eating, we went up to the deck to soak up the sun, relax, and take in the beautiful views. Being on the Odyssey Cruise was a great experience; Kristen and I had such a fun afternoon.

Odyssey also offers an array of dinner, lunch and afternoon cruises, and is available for private parties.

Cold Rice Noodle Salad with Spicy Lime Vinaigrette

I adopted this recipe from the one I found on Thai Kitchen’swebsite. By the way, Thai Kitchen has some great gluten free products.

This salad was a major hit at my friend Molly’s BBQ over the weekend. It was all eaten! This salad has a great kick to it, but no too spicy. The cucumber gives it a nice refreshing feel and crunchy taste. The hot sauce I used had hints of key lime mango and pomegranate give the chili sauce a nice sweet after taste. Plain hot sauce will work fine too, start with only two tablespoons and add more to suite your taste.

Spicy Lime Vinaigrette:

1/4 cup fresh lime juice + 2 Tablespoons

1/4 cup rice vinegar

2 – 3 Tablespoons sugar

2 – 3 Tablespoons Chili Sweet Sensations Key Lime, Mango, Pomegranate Hot Sauce

2 teaspoons minced garlic

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon pepper

8 ounces Thai Kitchen® Stir-Fry Rice Noodles

1 medium cucumber, halved lengthwise, sliced thinly

1 cup shredded carrots

10 oz Broccoli Slaw

1/4 cup chopped fresh Thai basil (I used regular Basil because that is what I grow in my garden)

1/4 cup chopped fresh cilantro  (also fresh from the garden

Directions:

  1. For the Vinaigrette, mix all ingredients in medium bowl. Start with only ¼ cup lime juice and rice vinegar, 2 tablespoons sugar and chili sauce. Add more as need to suite your taste. Set aside.
  2. Bring large pot of water to boil. Add rice noodles; cook 5 minutes or until noodles are tender but firm.
  3. Rinse under cold water and drain well. Place noodles in large bowl and let cool about 5 more minutes.
  4. Add cucumber, carrots, slaw, basil and cilantro and mix well. Mix in the Vinaigrette and toss gently.
  5. Refrigerate at least 1 hour to blend flavors and serve cold or at room temperature.