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Freshie Faves: We all need a little more N’Dulge Honey Carmel in our life!

Yet again, another tasty treasure awaits you on the aisles at FRESH! One of the best parts of my job is when I get to meet the people that make the products I come to love. I knew instantly that Rick and Teri of N’Dulge were going to be my new best friends. Not just because they happen to own an amazing sweets company but it’s also because they have warm smiles and genuine hearts that want to share handmade confections with the world. N’Dulge was born in the beauty of the Northeast Texas farmland just six miles from the Red River near the small community of Ravenna, Texas.

N’Duldge Honey Carmel is a “caramel experience.” And really when was your last “caramel experience?” Well, that has been too long! Their caramel is made with 100% Texas Wildflower Honey and the finest natural ingredients. It has NO PRESERVATIVES and NO CORN SYRUP. N’Dulge Honey Caramel comes in five remarkable flavors: Original, Peanut Butter, Chocolate, Chipotle, and Cinnamon. I was particularly fond of the Chipotle and Cinnamon.

It is a perfect addition for most any dessert, fruit, gelato and it can also be used as a surprisingly flavorsome marinade.

My new best buds did have a great recipe to share with us. This marinade is delicious for a variety of meats, including Salmon, Shrimp, Chicken and Pork.

N’Dulge Marinade

Ingredients:
2 Tbs N’Dulge Original or Chipotle Honey Caramel
1 Tbs Dijon or coarse ground mustard
1 tsp of creole seasoning
Zest and juice of 1 large or 2 small limes
1/4 cup chopped cilantro (or Italian flat leaf parsley if you are not a fan of cilantro)
Salt and pepper, to taste
4 (4 oz) Salmon patties, 1 lb shrimp, 2 chicken breasts Or 2-3 large pork chops

Directions:
Mix all ingredients in gallon zip-top bag;. Add salmon patties, shrimp, chicken breast or large pork chops.  Marinate the salmon or shrimp 30 minutes to 1 hour.  The chicken or pork can be marinated for 2 to 4 hours in refrigerator.  Grill and Enjoy!

Makes 2 to 4 Servings, depending on the protein used in recipe.