Paleo chicken croquettes with Fruitchup paleo ketchup

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What do you do with leftover roast chicken or rotisserie chicken? I'll often turn it into chicken salad, but yesterday I wanted something different...and I was really in the mood for something I could dip into Fruitchup, the brand-new paleo ketchup I launched this week.

So I put my leftover cooked chicken into the food processor with an egg, some onion and a little mayonnaise, rolled little logs of the mixture in coconut flour, and fried them in avocado oil, for some absolutely perfect paleo chicken croquettes. They were great warm, excellent at room temperature, and delicious cold in the morning. And they were PERFECT with the Fruitchup, a bold ketchup that's sweetened with fruit (raisins and dates) instead of sugar or corn syrup.

I realize it's ironic that after three-plus years running a company called Not Ketchup, I am now making...ketchup. But my new Fruitchup has a lot in common with my Not Ketchup sauces. They're all paleo, low-carb, vegan, gluten free, and diabetic-friendly. And they're all made without any added sugar, sweetened only with real fruit.

There's enough sugar in the world. We could all stand to eat less of it. Fruitchup has zero added sugar, zero corn syrup, and about half the sugar per serving of regular ketchup. It's not sugar-free, because fruit has natural sugar, of course. But it's way better for you than the regular red stuff, which is mostly corn syrup and white sugar.

Check out my new Fruitchup paleo ketchup on my website, or buy Fruitchup on Amazon. And make these paleo chicken croquettes - they are fantabulous (as my late father would have said).

Paleo Chicken Croquettes

30 minutes | Makes about 12 2-inch croquettes

Ingredients

• 2 cups cooked chicken
• 1 egg
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pickles, capers, or sauerkraut (trust me on this)
• 1/2 cup coconut flour
• Oil, for frying
• Fruitchup paleo ketchup, for serving

Instructions

• Place the chicken, egg, mayonnaise, salt, pepper, and pickles (or whatever you're using) into a food processor. Process until relatively smooth. If the mixture seems too loose to form into small logs, refrigerate for 30 minutes to let it firm up.
• Put the coconut flour in a shallow bowl. Roll small logs or patties of the chicken mixture with your hands, then coat them in the coconut flour. You should end up with about a dozen 2-inch logs.
• Heat the oil in a shallow frying pan over medium-high heat. Fry the croquettes until golden brown on both sides. Drain briefly on a plate lined with paper towel.
• Serve immediately with Fruitchup paleo ketchup or your favorite dipping sauce.

Big changes at Not Ketchup, my condiment business

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Click here to support my crowdfunding campaign on PieShell - keep reading for details...

Many of you know that I am not great at asking for help. But today, I'm asking.

Not Ketchup, my line of all-natural sauces, is about to undergo a huge change.

By the end of the year, all five flavors of Not Ketchup will be made with zero added sugar.

And every new product I create going forward will be made the same way: sweetened with fruit and nothing else. No added sugar, no artificial or non-nutritive sweeteners. Sweetened by nature.

Why am I taking my business in this direction? It's simple: My health changed, so my life changed. And now my business is changing.

Which is why I need your help.

Diabetes: My wake-up call

In August 2015, shortly after the family photo above was taken, I was diagnosed with type 2 diabetes. I had been ignoring the warning signs for years, so when the actual call came from my doctor, I wasn't surprised.

But I was angry with myself. And determined to do something about it.

After only a few months of eliminating added sugar, careful low-carb eating and regular exercise, my blood sugar numbers were normal again. My diabetes is controlled, but it's never going to be gone. I'm going to have to eat mindfully for the rest of my life.

So long, sugar

I realized quickly that I am not the only person trying to cut down on or eliminate added sugar. While many people (including me) love my original Not Ketchup sauces, they do contain added sugar. And it's time for that to change.

Two of my Not Ketchup sauces are already made without added sugar (Tangerine Hatch Chile and Cherry Chipotle), and they are by far my most popular products on Amazon. Over the next few months I'll be adjusting the recipes for the rest of my Not Ketchup sauces, making test batches, redesigning and reprinting labels, and producing my first cases of the new *no added sugar* Smoky Date, Blueberry White Pepper and Spiced Fig Not Ketchup sauces. Everyone who's tasted the new recipes says they're even better than the originals, and I agree. I'm also working on additional flavors made without added sugar that I know you're going to love.

Please support my campaign

I'm running a crowdfunding campaign on PieShell to help me take Not Ketchup in this new, healthier direction, and I'm asking for your support. Any contribution helps, even if it's only $1. Rewards start at $30 and will be shipped in time for holiday gifting - wouldn't it be great to give your health-conscious friends and family delicious, unique, Paleo-friendly Not Ketchup sauces made without any added sugar?

And to those of you who have already contributed, thank you. Your support means the world to me.

Click here to help me bring my new, healthier Not Ketchup sauces to kitchens around America.

New free ebook: The Not Ketchup Burger Book

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This new free ebook is about to turn your summer grilling and entertaining up to 11.

(Yep, that's a Spinal Tap reference, I'm dating myself.)

Introducing The Not Ketchup Burger Book. This book has 10 of the most delicious burger recipes you've ever tasted. My sweet and tangy Not Ketchup sauces make every burger something truly special.

The recipes:

• Cherry Chipotle Breakfast Burger
• Citrus Crab Cakes with Tangerine Dressing
• Blueberry Bison Burger
• Cherry Chipotle Southwestern Turkey Burger Bowl
• Smoky Date Banh Mi Pork Burger
• Spiced Fig Lamb Sliders
• Spicy Salmon Burger
• Smoky Date Veggie Burger
• Classic Cherry Chipotle Burger
• Tangerine Shrimp Cilantro Burger

I was lucky to have my friend Laura Bashar, who writes the gorgeous blog Family Spice and is co-author of Cooking Techniques with Olive Oil, do all the styling, photography and graphic design. I'm telling you, these are some of the most beautiful burger photos I've ever seen. (If you're looking for an ebook for your business, I highly, highly recommend her and would be happy to put you in touch.)

Click here to get The FREE Not Ketchup Burger Book. I hope you enjoy it!

Buy Not Ketchup on Amazon.com - free shipping with Prime!

Glazed salmon fillets with Cherry Chipotle Not Ketchup

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When I first created my Not Ketchup fruit ketchups, I really only thought about using them on meat. Burgers, steak, chicken, sausages, lamb chops, pork chops, ribs. Meaty meat.

But after spending a lot of time at Santa Monica Seafood - the best retail seafood market, wholesale seafood distributor and seafood cafe in southern California, and an enthusiastic supporter of Not Ketchup from the very beginning - I realized that Cherry Chipotle Not Ketchup, with its perfectly balanced combination of sweet, salty, tangy, and slightly spicy, would pair well with rich, buttery salmon fillets.

This recipe puts the salmon under the broiler, but you can do it on the grill as well. Just make sure you don't put the fish too close to the heat source - you want the Not Ketchup to caramelize and bubble without burning.

Cherry Chipotle Not Ketchup Glazed Salmon

By Erika Kerekes
Published 01/06/2015

Cherry Chipotle Not Ketchup fruit ketchup sauce makes a sweet, tangy, slightly spicy glaze for oven-roasted salmon fillets. A delicious and easy gourmet dinner.

Ingredients

• 4 4-ounce salmon fillets
• Salt and freshly ground pepper
• 1 cup Cherry Chipotle Not Ketchup

Instructions

1. Preheat the broiler until very hot, with the oven rack about 4 inches below the heat.
2. Line a sheet pan with foil and spray with nonstick cooking spray. Place the salmon fillets on the baking sheet and sprinkle with salt and pepper.
3. Using a basting brush or the back of a spoon, spread each fillet generously on all sides with ⅓ of the Cherry Chipotle Not Ketchup. Broil the salmon 2-3 minutes, until the Not Ketchup coating starts to brown and sizzle.
4. Remove the baking pan from the oven. Slather the salmon with another layer of Cherry Chipotle Not Ketchup. Return the baking sheet to the oven for another 3-4 minutes, watching carefully to make sure the salmon doesn’t burn. The salmon is done when the outside is browned and bubbling and the inside is cooked through.
5. Drizzle the remaining Cherry Chipotle Not Ketchup over the top of the salmon fillets and serve immediately.

Yield: 4 servings
Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Tags: seafood, fish, salmon, dinner, Not Ketchup, chipotle

Broccoli fritters

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I never liked deep-frying. It always seemed like a huge production. So much oil. Such a mess. Having to clean the stove after it was over. I avoided it for years.

But then there was that day a few years ago when I made onion pakora according to instructions from Rashmi of YumKid. Such sizzle! So crispy! And I remembered: Fried food is downright delicious.

These broccoli fritters are worth the spent oil and the mess. Use leftover cooked broccoli or take a shortcut with frozen chopped broccoli. Either way, you'll be glad you did.

By the way, these broccoli fritters would be perfect for Hanukkah, also known as The Festival of Fried Food. I served them with Not Ketchup, but a lemony aioli would work too.

Note: If you really don't want to deep-fry, use a skillet and form the batter into pancakes, using about 2 Tablespoons of oil in the skillet and 1 Tablespoon of batter for each pancake. 

Broccoli fritters

Ingredients:

• 1 cup all-purpose baking mix (I use Bisquick)
• 1 egg
• 1/3 cup milk
• 1/2 teaspoon garlic salt
• 1/8 teaspoon freshly ground black pepper
• A few dashes hot sauce (I use Tabasco)
• 2 10-ounce boxes frozen broccoli, thawed and chopped (or use 2 1/2 cups fresh broccoli, steamed, cooled and chopped)
• 3 green onions, chopped
• Oil, for deep-frying (I use grapeseed or canola oil)
• Not Ketchup, for dipping

Instructions:

1. In a large bowl, mix together the baking mix, egg, milk, garlic salt, pepper and hot sauce; the batter will be thick. Fold in the broccoli and green onions.
2. Heat the oil in a deep medium-sized saucepan until the surface shimmers. Using a small spring-loaded ice cream scoop or two spoons, drop about 1 teaspoon of batter into the oil for each fritter. Fry until golden brown; drain on a rack set over a sheet pan or on a plate lined with paper towels.
3. Serve warm with your favorite flavor of Not Ketchup for dipping.

30 minutes | 8 servings

My gift to you: The Not Ketchup Holiday Recipe eBook

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I've been experimenting with my Not Ketchup fruit ketchup sauces for more than a year now. One of the things I discovered last Thanksgiving and Christmas is that Not Ketchup added a ton of flavor - with very little corresponding work - to my holiday menus.

I've compiled some of my favorite holiday recipes into The Not Ketchup Holiday Recipe eBook, a free ebook that I'm delighted to share with you. It includes six delicious, gorgeous, ultra-simple recipes:

• Smoky Date Sweet Potato Fritters - light, smoky puffs that work equally well as a pre-meal snack or an unusual side dish
• Cherry Chipotle Roast Turkey - an easy, flavorful roast turkey lacquered with Cherry Chipotle Not Ketchup
• Spiced Fig Glazed Ham - one spiral-cut ham plus one bottle of Spiced Fig Not Ketchup equals one fantastic centerpiece for your holiday meal
• Blueberry White Pepper Stuffing Muffins - single-serving cornbread dressing studded with dried blueberries and drizzled with Blueberry White Pepper Not Ketchup
• Smoky Date Brussels Sprouts - with bacon, slivered dates, pistachios and Smoky Date Not Ketchup, these are Brussels sprouts even a vegetable hater will adore
• Cherry Chipotle Turkey Tostadas - leftover turkey turned into a post-holiday lunch

I hope you enjoy this free ebook as much as I enjoyed putting it together. I'm already making notes for next year's edition!

Click here to download the Not Ketchup Holiday Recipe eBook

A giveaway from the Women Food Entrepreneurs

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When I started Not Ketchup at the beginning of this year, I never imagined I would find so many creative, generous people willing to help me on my entrepreneurial journey.

I've been lucky to fall in with a group of other women building natural food businesses. We call ourselves the Women Food Entrepreneurs and we "meet" in a private group on Facebook. Over the past few months we've shared failures and successes, cheered each other on, and (most important) traded practical business information about everything from packaging to vendors to product development to sales.

Keep an eye on us. We are going to be a Very Big Deal.

This week, to celebrate the kids being back in school and the end of summer and the beginning of every food business's incredibly intense holiday season, we're doing a joint giveaway. Enter below for a chance to taste all my fellow Women Food Entrepreneurs' products:

• Caramel sauce from Nicole at The Caramel Jar
• Coconut spreads from Nikki at Nikki's Coconut Butter
• High-protein, gluten-free pancake mix from Caren at ProCakes
• Flavored peanut butter from Sarah at A Loving Spoon
• Granola from (another) Nicole at Blissful Eats
• And, of course, some Not Ketchup from yours truly

Good luck and thanks for supporting us!

a Rafflecopter giveaway

How to dress up rotisserie chicken, and big news about Not Ketchup

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Cherry Chipotle Not Ketchup on the floor at Sam's Club - yes, that's right, Sam's Club

I haven't had a lot of time to cook lately, and the photo above is one reason why.

This summer has been all about Not Ketchup, my new food business. While my kids were away at camp, I made cold calls, met with new retailers, spoke at a conference, did store demos, and generally ran around trying to get Not Ketchup into the hands and mouths of food lovers around the country.

Last week marked a big day for Not Ketchup: After half a year of negotiating and paperwork, Sam's Club in Fountain Valley, about 45 minutes south of my home, started selling a two-pack of Cherry Chipotle Not Ketchup. I went down there to offer samples to Sam's Club members a few days ago and the response was great, from both customers and the people who work there. I was nervous but the day went really well. And I can't tell you how proud I was to see my product featured in the food section next to brands that have been around for decades.

Store-bought rotisserie chicken gets a glam makeover with a Not Ketchup glaze

Ironically, the more involved I get in building my food business, the less time I spend in the kitchen. One of my favorite shortcuts is to pick up a store-bought rotisserie chicken and glam it up with Not Ketchup. Two minutes of work, 10 minutes in the oven, and you end up with a delicious, juicy bird glazed with a tangy, fruity sauce. Serve a little more Not Ketchup on the side for dipping, throw together a salad or steam some vegetables, and dinner is done.

I promise to get back to a more normal blogging schedule with real recipes soon...someday...well, if I'm being honest, probably not that soon. Que sera, sera. Apologies and thanks for bearing with me.

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Rotisserie Chicken with Not Ketchup

by Erika Kerekes August-27-2014

Dress up a store-bought rotisserie chicken by brushing it with any flavor of Not Ketchup fruit "ketchup" sauce. Two minutes of work, 10 minutes in the oven, and dinner is ready.

Ingredients

• 1 store-bought rotisserie chicken, cooked
• 1 cup Not Ketchup sauce, any flavor, plus more for serving

Instructions

Preheat the oven to 450 degrees.Put the rotisserie chicken in a baking dish. Pour the Not Ketchup over the chicken and spread into all the crevices with your hands or the back of a spoon.Warm the chicken in the oven 10-15 minutes, until the Not Ketchup glaze is bubbling and looks glossy and sticky. Take the chicken out of the oven and let rest 5 minutes. Serve immediately with more Not Ketchup on the side for dipping.

Details

Prep time: 2 mins Cook time: 13 mins Total time: 15 mins Yield: 4 servings

Erika's ultimate chicken burger, no grill required

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I know you're supposed to grill burgers.

But for chicken burgers - even when the ground chicken mixture includes plenty of dark meat - I find the grill too aggressive. There's nothing worse than a dry chicken burger. And that's what I get when I cook chicken burgers on the grill.

My favorite chicken burger is moist, well seasoned, studded with chopped green onions, and cooked in a skillet on the stove. Three ingredients, not counting the bun, the garnish, and the sauce. You'll have dinner on the table in less than half an hour.

About the sauce: My favorite for chicken burgers is Blueberry White Pepper Not Ketchup. The combination of sweet, tangy, peppery and savory brings a lot of zest to the delicate chicken. In fact, when I was first working on the recipes for my Not Ketchup sauces, I tested the blueberry prototype on chicken breasts, chicken thighs, chicken tenders, and roast chicken. Blueberries and chicken...who knew?

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Erika's Ultimate Chicken Burger

by Erika Kerekes July-16-2014

A moist chicken burger that's well seasoned, studded with green onions, and served with Blueberry White Pepper Not Ketchup.

Ingredients

• 1 pound ground chicken
• 1/2 cup green onions, chopped
• 1 teaspoon garlic salt
• 1 Tablespoon olive oil
• 4 burger buns or rolls
• 1 cup Blueberry White Pepper Not Ketchup
• 2 cups baby lettuce mix or arugula

Instructions

In a large bowl, mix the ground chicken, green onions, and garlic salt with your hands until well combined. Divide the chicken mixture into four equal parts, then shape into four patties.Heat a large nonstick skillet over medium heat. Add the olive oil, then place the chicken burgers in the pan. Cook about 10 minutes on the first side, then flip and cook until the burgers are cooked all the way through, about 8 minutes more. Put the burgers on a plate, cover with foil, and let rest 5 minutes.To serve, spread some Blueberry White Pepper Not Ketchup on the bottom half of each bun and place a chicken burger on it. Drizzle with more Not Ketchup, add a handful of lettuce or arugula to each burger, and place the other half of each bun on top. Serve immediately.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

A Not Ketchup fruit ketchup #giveaway to celebrate the Not Ketchup Tour O' Texas

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I just flew back from the Not Ketchup Tour O' Texas, and boy, are my arms tired.

{ba-dum bum}

Seriously though...my arms are tired. As are my legs, my feet, my back, and my brain.

My 12-year-old son and I went to Texas to demo Not Ketchup, my new line of artisan fruit ketchups, at all nine Central Market gourmet superstores. Nine stores in five cities in 12 days. At each six-hour demo, we gave out between 500 and 800 samples.

I'm not great at math, but I'm pretty sure that adds up to four aching feet, 12 hours of staring into space and babbling incoherently, and three or four well-deserved naps this coming weekend.

The trip was a huge success. Central Market's customers loved Not Ketchup and bought a ton of it. My son Weston was the best sales associate ever - he charmed the pants off every customer we met. We got comments on Facebook from Central Market customers like this:

And this:

Now we're home and I'm catching up on client work, Not Ketchup work, and blogging. While I'm getting some great new recipes ready for you, I thought I'd share the Not Ketchup love with a little giveaway. There are a bunch of ways to enter - see the entry form below.

The lucky winner gets:

• A Not Ketchup 4-Pack Sampler, including one bottle each of Cherry Chipotle, Smoky Date, Blueberry White Pepper and Spiced Fig Not Ketchup (retail value $36)
• A Not Ketchup t-shirt (the same one the kids are wearing in the photo above, size XL)
• A nifty Not Ketchup squeeze bottle, good for squirting Not Ketchup decoratively onto your burgers, steak, chicken, sandwiches, sausages, cheese plates and more

Good luck to all!

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Pulled pork baked taquitos

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If it were January, I'd be making some New Year's resolutions.

Work less. Pay more attention to the kids. Stop multitasking. Breathe. Exercise. Cook dinner. Blog more!

But it's June. I can't work less or important things won't get done. My kids are busy themselves, thank goodness, too busy to realize just how distracted I've been. Multitasking feels essential. I'm breathing and occasionally exercising. Cooking dinner? A few times a week, better than nothing.

But hey, at least I'm here writing this post.

On Memorial Day, for the first time in months, we had friends over for dinner. I made pulled pork and (of course) served it with a Not Ketchup bar. Guess what? All four flavors taste great when mixed with slow-cooked shredded pork shoulder. My favorite for pulled pork is Cherry Chipotle Not Ketchup, with Spiced Fig Not Ketchup a close second. Blueberry Not Ketchup always has its fans. And Smoky Date Not Ketchup is a good all-around choice too, especially for kids who might not like the spices in the other flavors.

The next day I mixed the leftover pulled pork with shredded Mexican blend cheese and rolled it up in flour tortillas, then baked them until crispy. It was one of those forehead-smacking moments: Why haven't I ever thought to do this before? They were tasty and so much fun to eat - especially when we dipped them into guacamole and more Not Ketchup.

Of course, you can put just about anything inside a tortilla and roll it up. Beans, cooked vegetables, leftover rice, chopped rotisserie chicken. Just mix it with some shredded cheese before rolling and baking. And serve a delicious dip on the side.

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Pulled pork baked taquitos

by Erika Kerekes June-2-2014

Mix pulled pork with shredded cheese, roll it up in flour tortillas, and bake in the oven until crispy. Serve with a fun dip on the side, like guacamole, salsa, or Cherry Chipotle Not Ketchup sauce.

Ingredients

• 3 cups pulled pork, cooled
• 2 cups shredded Mexican blend cheese
• 8 flour tortillas
• Guacamole and Cherry Chipotle Not Ketchup, for dipping

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil, then spray the foil lightly with cooking spray.In a medium-sized mixing bowl, blend the pulled pork with the shredded cheese with a large spoon.Lay one tortilla on a cutting board and spoon about 1/4 cup of the filling lengthwise on the bottom third of the tortilla. Roll the tortilla up tightly around the filling. Lay the taquito on the baking sheet, seam side down. Repeat with the remaining tortillas and filling.Bake the taquitos until golden brown and crisp, 10-15 minutes. Serve immediately with guacamole and Cherry Chipotle Not Ketchup on the side.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 8 taquitos

Blueberry Not Ketchup lamb chops

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Lamb chops take a bath in Blueberry White Pepper Not Ketchup
Photo: Karen Ard/ FarmToTableLA.com

How do you like your lamb chops? I always want a little sweetness with my lamb, but I've never understood mint jelly. It always makes me think of toothpaste - definitely not what I want with a nice meaty lamb chop.

Lately I've been pairing lamb chops with Blueberry White Pepper Not Ketchup. Lamb with blueberries may seem unexpected, but trust me: It's a winning combination. The Not Ketchup has plenty of tang (that's the apple cider vinegar, plus the natural acids in the blueberries), which cuts neatly through the fatty mouthfeel of the lamb. And the dusky warmth of the white pepper finishes each bite with a little assertive pinch.

You can use either lamb loin chops or lamb rib chops. Either way, the method is the same: Salt and pepper the meat, brown it on the stove in an ovenproof skillet, brush on a healthy layer of Blueberry White Pepper Not Ketchup, and stick it in the oven to finish cooking. It's a quick, elegant dinner your family and friends will learn to crave.

Learn more about Not Ketchup, my new line of gourmet fruit ketchups, and order online at http://www.notketchup.com. Thanks to fellow food blogger and pro photographer Karen Ard of FarmToTableLA.com for the amazing photos in this post.

Photo: Karen Ard/FarmToTableLA.com

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Blueberry Not Ketchup lamb chops

by Erika Kerekes March-20-2014

Seared lamb chops take a bath in tangy Blueberry White Pepper Not Ketchup, then finish cooking in a hot oven. A quick, easy and elegant main course for your next family meal or dinner party.

Ingredients

• 8 lamb loin or lamb rib chops
• sea salt
• freshly ground black pepper
• 1 teaspoon grapeseed or canola oil
• 1/2 cup Blueberry White Pepper Not Ketchup, plus more for serving
• 2 Tablespoons fresh parsley, chopped

Instructions

Preheat the oven to 350 degrees F.Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes.Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup. Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they're cut, so use your judgment.To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 4 servings

Cherry Chipotle Not Ketchup tofu steaks

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The men in my household probably could live on meat alone. But sometimes I need a lighter option and a meat-free meal. They go out for burgers. I eat tofu.

I love a good tofu steak. Searing the tofu gets it crispy on the outside, but the interior stays nice and creamy. But you still need some flavor - which is where the Cherry Chipotle Not Ketchup came in. Sweet, tangy and just a little spicy, the Not Ketchup proved the perfect sauce for my seared tofu steaks.

Serve these with brown rice, farro, quinoa, or another healthy grain for a hearty, delicious vegetarian meal.

Want to know more about Not Ketchup, my new line of gourmet fruit ketchups? Click here. 

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Cherry Chipotle Not Ketchup Tofu Steaks

by Erika Kerekes March-10-2014

Seared tofu steaks take a bath in Cherry Chipotle Not Ketchup in this sweet, tangy, slightly spicy vegetarian entree. Don't worry about the exact size of your tofu blocks - as long as they're the right thickness, it doesn't matter how big they are.

Ingredients

• 2 blocks firm tofu, approximately 4"x4"x2"
• 2 teaspoons grapeseed or canola oil
• 1/2 cup Cherry Chipotle Not Ketchup, plus more for serving

Instructions

Preheat the oven to 375 degrees.Cut the tofu in half horizontally, so you have 4 pieces, each of which is approximately 4"x4"x1". Put several layers of paper towels on a cutting board and lay the tofu squares on top in a single layer. Cover with more paper towels, then put a sheet pan or another cutting board on top. Weight down the top of the pile with a large can of tomatoes or beans. (This will help draw some of the extra water out of the tofu.) Leave to drain for 30 minutes, or up to 2 hours.Heat an ovenproof skillet over medium heat. Add the oil, then lay the tofu steaks in the pan. Cook without moving the tofu for about 2 minutes, until the underside is golden brown and crusty.Flip the tofu steaks and pour over the Cherry Chipotle Not Ketchup, spreading the Not Ketchup with the back of a spoon so the tofu steaks are completely covered. Put the skillet in the oven and bake 15 minutes.Remove the tofu steaks from the oven. Serve hot with additional Cherry Chipotle Not Ketchup if desired.

Details

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Yield: 2 servings

Cherry Chipotle Not Ketchup meatball sliders

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I believe I have now managed to work my new Not Ketchup sauces into a full 50 percent of the meals I have served my family in 2014.

On the Sunday morning I made these Cherry Chipotle Not Ketchup meatball sliders, my 15-year-old son's string quartet was rehearsing in the living room. Those poor kids had to smell these delicious meatballs the whole time they were playing Beethoven. When they finished rehearsal they destroyed a large platter of these meatball sliders in mere minutes.

I have a meatball secret (meat loaf, too): I mince a large amount of mushrooms in the food processor, cook them down, let them cool, and mix them in with the ground beef. The mushrooms keep things moist, add fantastic flavor, and keep us all a little healthier. In this version, the earthy background flavor of the mushrooms works particularly well against the sweet, tangy Cherry Chipotle Not Ketchup.

What's Not Ketchup and where can you get it, you ask? Click for answers: http://www.notketchup.com

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Cherry Chipotle Not Ketchup Meatball Sliders

by Erika Kerekes February-25-2014

Juicy beef meatballs laced with minced mushrooms take a bath in sweet, tangy Cherry Chipotle Not Ketchup. Serve on a soft dinner roll garnished with chopped green onions.

Ingredients

• 1 pound mushrooms
• 4 teaspoons olive oil, divided
• 1 pound ground beef
• 3/4 cup green onions, chopped, divided
• 1 slice white or whole wheat bread, broken up into little pieces (use a food processor or your hands)
• 1/2 teaspoon salt
• freshly ground pepper
• 1 bottle Cherry Chipotle Not Ketchup
• about 24 small soft dinner rolls, like King's Hawaiian

Instructions

Clean the mushrooms and remove any woody stems. Finely mince the mushrooms in a food processor. Heat 2 teaspoons olive oil in a large skillet. Add the minced mushrooms and cook until they're soft and the water they give off has mostly evaporated. Remove from the heat and let cool.In a large bowl, use your hands to mix together the ground beef, mushrooms, 1/2 cup green onions, bread, salt, and freshly ground pepper to taste until everything is well combined. Form the meat mixture into 3-inch balls. Heat the skillet in which you cooked the mushrooms over a medium-high flame and add the remaining 2 teaspoons olive oil. Put the meatballs into the skillet (if you don't have room, do this in batches). Brown the meatballs on all sides until they are crusty and well caramelized.Pour the Cherry Chipotle Not Ketchup into the skillet and turn the meatballs so they are all coated with the sauce. Turn down the heat to medium-low, cover the pan, and cook another 10 minutes, until the meatballs are cooked through and the sauce is bubbling and slightly thickened.To serve, place each meatball on a roll, spoon over some of the sauce from the pan, and sprinkle with green onions. Serve immediately.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 8-10 servings

Not Ketchup on #KitchenParty: How to start a food business

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If you've ever thought about bottling your grandmother's secret recipe spaghetti sauce or selling your famous brownies to stores, you'll want to watch this video.

A few weeks ago I was a guest on BakeSpace.com's #KitchenParty show, where I talked in detail about the process I went through to develop Not Ketchup, my new line of gourmet sauces.

Be forewarned: The video is long and covers a lot of business-side stuff. One thing I've learned over the last few months is that creating the recipes is the manageable part of starting a business like Not Ketchup. It's the other stuff that will drive you up a wall. I'm talking trademarks, logo design, labels, sourcing industrial ingredients, finding vendors, pricing, distribution. It's all possible but requires tremendous attention to detail - not always my strong suit, but I'm learning.

[Click below to watch]

Smoky Date #NotKetchup turkey burger with arugula salad

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Good news: With the help of Smoky Date Not Ketchup, I finally created a turkey burger I can get excited about.

When it comes to burgers, I'm a beef girl. But I'm getting older and I want to stay healthy, so I'm trying to eat less red meat.

Ground turkey on its own doesn't do much for me. But this turkey burger gets a savory boost from chopped green onions, Dijon mustard and my Not Ketchup sauce. Drizzled with a simple dressing and served on a bed of arugula, this Smoky Date Not Ketchup turkey burger has tons of flavor and won't weigh you down.

We're in our honeymoon phase, Not Ketchup and I. Can't get enough of each other. Thanks for following along as I work like a maniac to get Not Ketchup off the ground and into stores - which, of course, includes a slew of Not Ketchup recipes.

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Smoky Date Not Ketchup Turkey Burgers with Arugula Salad

by Erika Kerekes February-16-2014

Moist, flavorful turkey burgers get a savory boost from green onions, Dijon mustard and Smoky Date Not Ketchup, a new gourmet dipping sauce created by food blogger Erika Kerekes. Served on a bed of arugula, this turkey burger satisfies for lunch or dinner without weighing you down.

Ingredients

• 1 pound ground turkey
• 3 Tablespoons Dijon mustard, divided
• 5 Tablespoons Smoky Date Not Ketchup, divided
• 1/2 cup green onions, chopped
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 2 Tablespoons grapeseed or canola oil
• 3 cups baby arugula, washed and dried
• 2 Tablespoons olive oil

Instructions

In a bowl, mix together the ground turkey, 2 Tablespoons of Dijon mustard, 3 Tablespoons of Smoky Date Not Ketchup, green onions and salt (wet hands work best). Form the mixture into two large patties about 1 inch thick. Place the flour on a plate and coat the patties on both sides with the flour. Preheat the oven to 350 degrees.In a large ovenproof nonstick skillet over medium heat, warm the grapeseed or canola oil. Lay the patties in the pan and cook about 3 minutes on each side, until the turkey burgers are golden brown. Transfer the skillet to the oven for 10 minutes or until the turkey burgers are cooked through.While the turkey burgers are finishing in the oven, whisk together the remaining 1 Tablespoon mustard, 2 Tablespoons Smoky Date Not Ketchup, and olive oil in a small bowl.To serve, divide the arugula evenly between two large plates. Place one turkey burger on top of each bed of arugula, then drizzle the olive oil mixture on top of each burger and salad. Serve immediately.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 2 servings

Smoky Date #NotKetchup chocolate truffles - make them for your smokin' hot Valentine!

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When you start a food business and make a new food product, you spend a lot of time thinking about ways people might want to use it. Today, as it's so close to Valentine's Day, I woke up thinking about Not Ketchup paired with chocolate.

Here's the great thing about Not Ketchup: Because it's made with fruit like cherries, blueberries, and dates instead of tomatoes, it's a lot more versatile than tomato ketchup. You'd never think of putting traditional tomato ketchup into chocolate truffles. (I wouldn't, anyway. There may be ketchup fans out there who will differ.)

I mixed up a quick batch of chocolate truffles this morning and added a few tablespoons of Smoky Date Not Ketchup to the mixture. When I tasted them later, I was blown away by the combination. The Smoky Date Not Ketchup adds fruit overtones that enhance the dark chocolate perfectly, but here's what I wasn't expecting: The tartness of the vinegar in the Not Ketchup balances the bitterness in a really unusual way. Combine that with the hint of smoke from the smoked paprika in the Not Ketchup and the smoked salt I sprinkled on top and you have one killer chocolate treat.

Make a batch of these for your Valentine and I guarantee you'll like the results - of both the chocolates and your date.

Want to learn more about Not Ketchup, my brand-new line of gourmet sauces? Head over to www.notketchup.com for recipe ideas, nutritional information and online ordering.

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Smoky Date Not Ketchup Chocolate Truffles for Valentine's Day

by Erika Kerekes February-12-2014

Smoky Date Not Ketchup adds exotic notes of fruit and smoke to dark chocolate truffles. Made with Not Ketchup, Erika's new line of gourmet sauces.

Ingredients

• 1 cup good quality semi-sweet chocolate chips
• 2 Tablespoons butter
• 3 Tablespoons unsweetened cocoa powder, divided
• 2 Tablespoons Smoky Date Not Ketchup
• smoked salt, for garnish

Instructions

Put the chocolate chips, butter and 1 Tablespoon cocoa powder in a small bowl. Set the bowl over a small saucepan of simmering water. Stir until melted, then remove from the heat. Stir in the Smoky Date Not Ketchup. Leave the mixture at room temperature for 1 hour to firm up.Sift the remaining 2 Tablespoons cocoa powder into a small bowl. Roll the chocolate mixture into 1-inch balls, using about 1 teaspoon for each truffle. Roll each ball in the cocoa powder, then place on a serving plate or in a small paper candy cup. Sprinkle with a few grains of smoked salt.Serve at room temperature.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 1 dozen 1-inch truffles