Category: Crunchy’s Cookbook

The Case of the Disappearing Tequila-Habanero Spiced Pineapple Wontons

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In case you are wondering why I have no picture for you, it’s because twice I made these, twice I served them to guests to give me feedback on my new recipe with the warning not to eat them all because I still needed a picture, and twice I turned around about 3 minutes later to see an empty plate where my wontons should be.

“Hey!,” I exclaim, “You were not supposed to eat them all before I took a picture!” The individual who swiped the last one chews more quietly, looking anywhere but at me. I sigh, “Never mind, I’ll make another batch later….” Except the spousal unit drank the last of the tequila and the rest of my pineapple went into a pineapple-blueberry wonton so it’s going to be awhile before I make these again. Given how delectable they are, I figured I had better share the recipe before your next party.

Missing

Tequila-Habanero Spiced Pineapple Wontons

Ingredients

  • 1 cup pineapple chunks
  • 1 habanero pepper, finely diced
  • 1 cup tequila (The best you can afford)
  • 4 oz cream cheese, softened
  • 1/2 small, red onion, diced
  • 2 tbsp cilantro, diced
  • 1/2 pkg wonton wrappers
  • 1 egg, beaten

Preparation

  • Finely dice the habanero pepper. Add your pineapple chunks to a small tupperware container and add the tequila and diced pepper. Cover and give the mixture a shake to make sure its distributed. Let the pineapple soak for a few hours. You can even leave these soaking for a few days if you want a stronger flavor.
  • Once your pineapple is ready, extract the chunks and finely dice them. Set aside.
  • Place your softened cream cheese in a medium bowl, and using a hand mixer, whip until soft and fluffy.
    If you are unfamiliar with whipping cream cheese, start the blades on slow and circle around a few times. The cheese will start to cling to the blades. Put the speed to high and beat against the side of the bowl in a circular motion and the cheese will come loose as it becomes soft and whipped.
  • Finely dice your onion and cilantro.
  • Add the diced pineapple, cilantro, and onion to the cream cheese. You should also add in the diced habanero from the marinade. Combine and stir with a rubber spatula until you have a well blended mixture.
  • Preheat the oven to 400 degrees and lay out your wonton wrappers. Start with 12 wrappers.
  • Beat your egg in a small bowl and set aside.
  • Place approx 1 tbsp of the mixture into the dead center of the wrapper.
    Use any manner of deep breathing techniques and chanting of ‘a little dab will do ya’ to resist the urge to add larger and larger globs of filling to the wontons. It will look like you didn’t put enough, but I promise it’s correct. The filling expands in the heat and will burst your wonton open.
  • Dip your finger in the egg and trace around the edge of each wonton. Fold the sides into an X and pinch together to seal.
  • Spray a little non-stick on a cookie sheet and transfer the wontons. Make sure they are evenly spaced apart.
  • Bake the wontons for 10-12 minutes until lightly golden and crisp.
  • Serve immediately.

What do you recommend as a dipping sauce? 

I can’t figure this part out. The flavors are so fusion. Do you want spicy? Do you want sweet? Do you want an asian sauce or a salsa? I offered 2 options and what I noticed is that my taste testers had very different preferences when they tried each sauce and then just started popping them in their mouth, sans sauce, at an increasingly rapid pace. Here’s what I made for your experimenting pleasure.

If you want to offer something with sweet notes, maybe you can rock a ponzu? If you try that, let me know how it goes!

Warning: Make sure you hold back one or two wontons before you serve these or you may find yourself lost in a godzilla-like rage similar to what we all feel when someone eats the last spring roll without asking if anyone else wanted it.

Nom On,

~Crunchy

Summer Berry Compote

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Do those gorgeous pallets of raspberries, blackberries, strawberries, and blueberries that are in just about every stall at the farmers market during the summer entice you as much as they do me? They are so pretty! I just get all dizzy with fantasies of mixed berry tarts and sundaes and pies, oh my! But tarts and pies take forever, and lets face it, we’ll probably be too drunk from our sippy-sippy while we cook to finish anything that delicate and time consuming. Am I right? Well, that’s why the good lord invented compotes. Great on sundaes, waffles, pancakes, sponge and pound cakes, or as a side to dip your butter cookies in, the reasons to make a compote are endless. And it’s ok if you are drunk by the time you pour it over pancakes at 10 am. No judgement!

Mixed Berry Sundae

Seasonal Berry Compote

Ingredients

  • 1/4 cup sugar
  • 2 tbsp water
  • 2 cups mixed spring or summer berries
  • 1 tsp freshly squeezed lemon juice (which is approx. 1/2 medium lemon)
  • 1 pinch salt
  • 3 tbsp butter

Preparation

  • In a small sauce pan, bring water and sugar to a boil.
  • Reduce heat to low and add in the remaining ingredients, except the butter.
  • Return to a boil and stir a few times. 45 seconds boiling, tops.
  • Turn off the heat and add in butter. Stir until fully melted and combined.
  • Using a potato masher, crush berries until you have a nice lumpy sauce. Don’t over crush, just make sure all berries are broken down.

Now that you have your delicious compote, what you pour it on is up to you! It’s lovely served warm on ice cream, pancakes, waffles, etc, but you can also store in a jar in your fridge for a week or so and add to milk shakes and smoothies. It can also work well as a jam on toast and scones, or you can get a little freaky and make a squishy ice cream and compote cookie sandwich with Nilla wafers. Heck if you need to get fancy, make cream puffs, also known as profiterole, and fill them up. We’ll all be impressed.

Nom your sweet tooth on,

~Crunchy

Bruschetta Salsa

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A staple starter in pretty much every Italian eatery, and most bar and grilles, I think bruschetta get’s over looked. It’s also really easy to make an utterly underwhelming batch; just use off-season tomatoes and dried basil instead of fresh and you will be one sad Mac. Here’s how to make it right, and then you can put it on everything!

Bruschetta Salsa

Ingredients

As a general note, you should shop for all your fresh ingredients at the farmers market for this dish. Good bruschetta hinges entirely on how vibrant the produce and herbs are. Get your toms, garlic, basil, and parsley from the market the day you plan on making the salsa and choose with care.

  • 4 plum, ripe, in-season tomatoes
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup fresh minced basil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh, minced parsley
  • 3 cloves minced garlic
  • 2 tsp balsamic vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 crushed red pepper flakes

Prep

  • Combine all your ingredients and let soak and chill in the fridge for about an hour before you serve.

If you want an elegant, low-carb snack or starter …

pick up a log of fresh mozzarella and slice into small medallions. Arrange a few large basil leaves on a plate, then 3-4 medallions. Spoon the salsa over the medallions. If you have time, make a simple balsamic reduction and drizzle a little over the dish. Magnifique!

If you want classic bruschetta toast ….

cut a fresh baguette into thick slices. Spread a little butter on each slice and toast to a medium-well. Getting the slices the right thickness and level of crispy is crucial because the salsa has oil and vinegar and it really soaks through the bread. I can’t tell you how many restaurants have blown this aspect and I am left with a soggy mess and a serious case of situational depression.

I like to add a little leaf of basil to eat slice of bread before I spoon the mixture on. It adds color and a pop of freshness, plus it helps slow the pace of the bread soaking and breaking down. If you think the toast will sit awhile because you are setting it out for a gathering, I recommend this.

Again, if you have time to make a quick balsamic reduction, drizzle this on as a finishing touch. Don’t get carried away though. It’s a strong flavor.

What else can I do with this lovely salsa?

Man, it’s almost endless. The salsa is the flavor so if you want a quick, light vegetarian entree, top off some angel hair pasta and drizzle with balsamic reduction. You can make the dish heartier with slices of grilled chicken.

If you want low-carb, grill chicken breasts or flank steak in a garlic butter and sauté some squash. Top the meat with the salsa and serve with a dollop of balsamic reduction on the side for dipping.

Want a fabulous vegetarian burger? Grill up a portabella mushroom, top with a fat slice of mozzarella cheese and the salsa. Serve on toasted wheat buns with garlic butter. Or, if you want to try something fun, make garlic bread and use two thick slices of that for your bun. Dude.

If you aren’t ready to nom on at this point, you may be hopeless!

~Crunchy

Sangria: When the Answer to the Question is More Booze

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Red wine drinkers face a familiar summer dilemma: switch to white or sweat through a glass of Rioja. The Spanish, ever resourceful, have found the perfect workaround: turn red wine into punch and add more booze. ¡Hurra! Sangría isn’t just a beverage—it’s a chilled, boozy celebration of comfort, cleverness, and seasonal rebellion. If you haven’t tried this fruity marvel, stop everything and whip up a batch. The fridge does most of the work. The rest? Pure joy.

Classic Sangria

Ingredients

  • 1 bottle of red wine
  • 1/4 cup of brandy
  • 1/4 cup of triple sec
  • 1/4 cup of sugar
  • 1/2 large naval orange
  • 1/2 large lime
  • 1 sweet apple, like gala or fuji
  • 1 750 mil bottle sparkling water

Preparation

  • In a large pitcher, add the wine, brandy, triple sec, and sugar.
  • Squeeze the juice of both the lime and the orange into the pitcher. Watch for seeds.
  • Slice up the orange, lime, and apple into thin slices. Add them to the pitcher.
  • Stir the pitcher to blend all the ingredients and move the fruit all through the solution.
  • Refrigerate for about 2 hours.
  • When you are ready to serve, add the sparkling water and stir.

I like to ask guests if they want fruit in their sangría or not. Some adore nibbling on boozy chunks of orange and peach, while others feel like they’re sipping a fruit salad with a side of alcohol. Either way, the choice is yours—¡libertad en la copa!

Now all you need is a pool floaty, a bathing suit, and one of those gloriously ridiculous sun hats. Float, sip, repeat. This is the good life.

¡Salud!

~Crunchy

Mushroom-Stuffed Pork Tenderloin

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I have shared a recipe for pork tenderloin before, but I really like this cut so I decided to up my game a little and stuff it with caramelized mushrooms and onions. After all that butterflying and spreading eagle and stuffing and tying with string, it started to feel a little 50-shades-of-grey…for the pork, I mean. Get your mind out of the gutter! Anyway, the end result was super tasty, and of course, made great left overs.

Mushroom-Stuffed Pork Tenderloin

Ingredients

  • 1 1/2 pound package of Pork Tenderloin
  • Extra Virgin Olive Oil or Grapeseed Oil (*Don’t Be Cheap! Alert)
  • 1 cup Mushrooms, chopped
  • 1 large, Yellow Onion, chopped
  • 1/2 tsp dry Oregano
  • 1/2 tsp dry Rosemary
  • Salt and Pepper

Preparation

For the filling…

  • Heat 1 tbsp of olive oil in a medium pan. Add the chopped onion and sauté until translucent.
  • Add the mushrooms and sauté for about 3 minutes.
  • Remove from heat and stir in seasonings. Set aside.

Now,

  • Pre-heat the oven to 400 Degrees.
  • Trim any silver skin and excess fat from roast, wash it off thoroughly, and pat dry with a paper towel.
  • Rub the roast all over with the oil and place in a roasting pan.
  • Sprinkle the roast with salt and then freshly ground black pepper.
    Make sure you roll the roast around so it gets coated everywhere with the seasoning.
  • Butterfly the tenderloin by cutting it straight down the center to about 3/4 of the roast’s depth. Spread open and spoon the mushroom sauté into the middle.
  • Using butcher string, close the roast up and wrap the string around in about 1 inch intervals. Tie it off. This part is messy; don’t over think it. Just close the roast up and secure as best you can.
  • Roast in the oven for about 30 minutes. Now is a good time to make stuffing or whatever sides you’ll be serving.
  • After the timer goes off, grab your digital thermometer and check the temp in the thickest part of the roast. If it’s between 158 and 160 degrees, pull the roast out and cover it with foil. Let it rest for at least 10 minutes before slicing.

If you want gravy….

  • Grab a baster and suck out the drippings. Add a 1/4 cup of the drippings into a small sauce pot and turn the flame on low. Stir 1/4 cup of flour into a measuring cup filled with 2 cups of COLD water and mix well.
  • Now comes the tricky part. While stirring the drippings constantly, slowly add the flour/water mixture to the drippings. Keep stirring! Keep stirring and stirring until you start to see the gravy get thick and smooth. If it’s thin, don’t stress. The cold air will thicken it when you are done cooking.
  • Taste it. If it’s bland, add in more drippings a 1/4 cup at a time until you reach gravy nirvana. You can add in salt and pepper to season. You can add in a splash of white wine or sherry if its handy, or a dash of cayenne if you want a little zippy-do-dah thing happenin’.

It was funny because the high heat scalded my drippings as the roast cooked so I was freaking out about my gravy. I wanted to serve it sliced over french bread, open-faced sandwich style with stuffing on the side. I spent so much time making the roast that I ran out of energy and patience to make stuffing and now I would have no gravy?? I ended up doing some weird gravy hack using cream of chicken soup, just to have something to soak the bread. It turns out, we didn’t need gravy at all. The mushroom mixture was so delicious and savory and the roast turned out so perfectly tender, it didn’t need a date to this disco. Live and learn.

Nom on,

~Crunchy

Chicken Cordon Bleu Panini

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Mmm….it’s Saturday again and we’re hungry. You know what that means…. Saturday afternoon lunch, ba-by! And on the board this time is a crispy, gooey, cordon bleu panini. Let’s do this.

Chicken Cordon Blue Panini

Chicken Cordon Bleu Panini

Special Equipment

  • Option One: Cast Iron Gridle + Cast Iron Skillet or Foil Wrapped Brick
  • Option Two: Panini Press

Ingredients (per sandwich)

  • 1 tbsp olive oil
  • 1/2  thin-cut chicken breast (at the deli, asked for a thin cut or find pre-packaged that is labeled thin cut)
  • Salt and pepper, to taste
  • 2 thick slices french bread per serving (from the bakery)
  • Butter or yogurt butter spread
  • 1 slice alpine lace swiss cheese (from the deli counter)
  • 1 slice black forest ham (from the deli counter)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Mayo

Preparation

  • Slice your thin cut chicken breast into strips and then cut in half. Season with salt and pepper.
  • In a small pan, heat your olive oil over a medium flame and toss the chicken strips in there. Stir a few times to get a little sear and then cover the pan with a lid. Heat through about 3-4 minutes. Turn off the flame and transfer to a bowl. Set aside.
  • Butter bread slices and place one slice in a pan or on a cast-iron griddle, buttered-side down. Layer with swiss cheese, then ham, then chicken. Top with bread slice.
  • Heat the first side until you get nice grill marks, light brown or black, depending on how much crisp you want on your crust.
  • Flip over and heat the second slice until grilled and cheese is starting to melt.
  • Transfer to a plate or cutting board and remove the bread slice that doesn’t have cheese melted to it. Add either a tbsp of mayo, dijon mustard, or a tsp of each. Add back to your sandwich.

This is a dense and flavorful sandwich so you can just eat the hell out that on its own. Pair with pickles, salt and pepper dusted tomatoes, or even a little salad if eating a sandwich with no side freaks you out.

Nom On,

~Crunchy

Chili-Cheese Sauce

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Generally speaking, I don’t have food addictions. I get on kicks where I will eat a lot of something for a few weeks and move on to my next fixation. Chili-cheese dip seems to be my one constant. I have been making it for so long I have it down to a fine science, and it. is. GOOD. So good I had a guest just take the whole pot off the stove at a party once and sit in a corner, hovering protectively while he shoveled chips heaped with it in his mouth. I think he was even making that weird, growling noise zombies do when they first get infected. Anyway, this dip will solve all your chili-cheese related cravings and situations. Just make sure you have Worcestershire sauce on hand to cure anyone that is starting to turn.

Chili Cheese Dog

Chili-Cheese Sauce

Ingredients:

  • 1 can Turkey Chili with Beans, your favorite brand.
  • 1 can Ro-Tel Chili Tomatoes – This is the point where you control the heat. There are mild, regular, and hot versions.
  • 1 cup freshly grated cheese – This is where you control the kick. Any cheese melts and you can make your dip smokey, creamy, mellow, or spicy. NO processed cheeses like velvetta and no skim-milk cheese. It has to be real cheese that you shred yourself. The better the quality, the better the dip.

Optional, cold add-ins

  • Chopped red or white onions
  • Cilantro
  • Green Onion
  • Sour Cream

Preparation:

  • In a small sauce pan, heat the chili over a medium-low flame.
  • Drain out all the liquid from the canned tomatoes, then stir into the chili.
  • Once the chili mixture starts simmering, give it about a minute and keep stirring. Turn off the heat completely.
  • Fold in your freshly grated cheese and stir until the cheese is totally melted and blended into the chili.
  • Fold in your cold toppings last, if you are using any.
    • Note: If this mixture is intended to smother, a hot dog or fries for example, add you cold toppings AFTER you smother.

Wait, that’s it? 

Yep! The trick is less about the ingredients than the process. You see, melted cheese is completely easy to screw up. It doesn’t microwave and you can’t ever let it come into contact with direct heat. If you have tried to make cheese dips or melted cheese in the past and the end result was an oily, scorched mess, that’s why. Folding the cheese into your already hot chili that is beginning to cool achieves the perfection you’d otherwise need a double broiler for.

I have my sauce, now what?

Well, it’s not rocket science, but there are a few things to keep in mind. First, you already have your cheese folded in so if you want to make chili dogs or hamburgers, DON’T add slices of cheese and then smoother. Secondly, as I mentioned before, save your cold toppings for last. Even if you want to serve this as a batch of smothered nachos, sprinkle your onions and sliced green onion around after you smother the tortilla chips. Only fold in the cold toppings if you intend to serve as a dip or eat straight out of a bowl as a chili.

I don’t like canned chili. Can I use my own?

Yeah, absolutely. But, don’t use a low-sodium, low-fat recipe. There is a time to cut calories and sodium, and chili-cheese day ain’t it. Simply put, the FAT and SALT are what make this dip addictive. If you don’t make your chili with enough of these things, the cheese is going to bland it out like there is no tomorrow and the chili-tomato mixture won’t save you. If you have a really solid chili and have crowd-tested it and been given the thumbs up, by all means, use it! But please add more salt than you would normally so it stands up to that full cup of cheese and extra chili and tomatoes.

Where’s the love for us vegetarians??

I do love you guys! I have a great chili for you right here! Fold in some cheese and ditch the pasta in this recipe if you are looking for a great veggie chili-cheese sauce. If you are vegan, just skip the cheese. Enjoy!

So, now you have no reason to stop at a fast food joint the next time you need to get your chili-cheese fix.

Nom on,

~Crunchy

3-Alarm Chili

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I’m at yet another potluck, and someone is staring down at my chili with a confused look on their face.

“This looks like chili.”
“Yeah,” I say, “it is chili.”
“uh….with pasta? How does that work?”
“It just does,” I assure them. 

I found the base recipe years ago in a Betty Crocker vegetarian cookbook and have been hooked ever since. Once people get over their confusion and try it, I always get rave reviews—and you’ll love it too. The dish has a great spicy heat that you can dial up to suit your taste. The cinnamon in the sauce makes it especially comforting and aromatic in colder months. It’s chili-licious.

3-Alarm Chili

Special Equipment 

  • Dutch Oven

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 large white onion, chopped
  • 1 medium pepper (Heat Control: Green bell pepper for mild, Pasilla or Anaheim for medium, 2 large jalapeño peppers for hot, or 2 Serrano peppers for sadists.)
  • 3 cups water
  • 1/2 cup taco sauce (Heat Control: The hotter the taco sauce, the hotter the dish. Just be aware that this is the tomato-based taco sauce, NOT a pepper sauce like Tabasco.)
  • 2 cans diced tomatoes and chilis, undrained (Heat Control: Ro-Tel sells 4 versions of heat – Mild, Original, Hot, and Lime.)
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 ground cinnamon
  • 1 can pinto beans, drained and rinsed
  • 1/4 box angel hair pasta

Optional Add-Ins:

  • Canned corn; adds a bright, sweet, crunchy contrast
  • Smoked Turkey Sausage; Adds fat, umami, savory notes, and checks the box if you prefer meat in your chili

Preparation:

  • In a dutch oven or a large, deep skillet, sauté the onions and bell pepper in EVOO until soft and translucent, about 4 minutes. 
  • Add in the water, cans of tomato and chiles, sauce and seasonings. Just hold off on the beans and angel hair pasta.
  • Bring to a boil and then reduce to medium-low heat. Simmer for 5 minutes.
  • Add in the beans and pasta and return to boiling. Reduce back to medium-high heat. Simmer for 8-10 minutes.
  • Serve with garnish assortment so people can doctor their chili up as desired.

Garnish Assortment

  • Sour cream
  • Cilantro, roughly chopped
  • Sliced, fresh jalapeño
  • Pepper sauces: Franks, Tabasco, Tapatillo, and Sriracha
  • Shredded cheese: Cheddar, Pepper Jack (for added heat), or Gouda—because this dish is already kinda whack, so why not add nuttiness?

Serving options

  • Summer version: Increase the heat and serve with tortilla chips, Frito scoops, and Tostito bowls. Pair with ice-cold light beer to balance the spice.
  • Fall comfort: Keep the heat mild and serve with skillet cornbread. There are many styles to explore—buttermilk, bacon, Southern, Northern.
  • Sweet-savory contrast: Make the chili moderately spicy. Prepare cornbread with honey and maple syrup instead of sugar. Serve on the side for dipping and scooping.

What’s a Trencher?

A trencher is a thick slice of bread placed in a bowl and drenched with chili or stew. You can eat it with utensils or go full medieval and use your hands.

What’s a Dutch Oven?

When I first started cooking, I didn’t know what this was. I asked around and got conflicting answers. Here’s the correct one: a Dutch oven is a deep pot with a tight-fitting lid. Mine has a lid that doubles as a skillet. It’s economical, durable, and built to last.

Nom on, 

~Crunchy

Turkey Spinach Meatballs

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Meatballs are one of those versatile dishes that might seem mystifying or hard to make, but they don’t have to be. I will likely post more meatball recipes when we get back to the cooler, fall weather, but a turkey-spinach meatball has the right flavors for summer.

Spinach Turkey

Turkey Spinach Meatballs

Ingredients

  • 1 10-ounce package of frozen, chopped spinach, thawed and squeezed dry
  • 1 egg, beaten
  • 1 cup herbed or plain breadcrumbs
  • 2 tablespoons grated onion
  • 1 teaspoon garlic salt
  • 1 pound ground turkey

Preparation

  • Mix the spinach, egg, breadcrumbs, onion, and garlic salt together in a medium-sized bowl.
  • Add the ground turkey into the mixture and mix with your hands.
  • Pre-heat oven to 400 degrees and place a rack inside a shallow baking pan.
  • Shape your mixture into 2-inch balls and place on rack. You should end up with about 14-16 meatballs.
  • Bake, uncovered, for 20 minutes. The center should no longer be pink and you want the internal temp to be about 160 degrees.
  • Drain on paper towels.

Ok, I have meatballs. Now what do I do with them?

Well, to be fair, you can eat them on their own, with a nice cherry-tomato salad or fat slices of seasoned beef steak tomatoes. It’s low carb, super healthy, and perfect if its summertime and you want hearty without the heavy. But here are some other options. My personal creation, Farmer’s Market Soup, is at the very end and also a fabulous option if you want healthy and hearty. Highly recommended as an alternative to chicken noodle soup if you have a household suffering from flu and cold season and your need to nourish them back to life!

Capellini and Meatballs

  • Simmer them in 2 cups of your favorite marinara sauce until the sauce is thick and bubbly. Reduce the heat to low.
    (Tip: The sauce can wait, but the pasta can’t. Always make your sauce first and reduce heat all the way down to low.)
  • Bring water to bowl and add a teaspoon of extra virgin olive oil to the water, plus a little salt. Cook the pasta for 4-5 minutes and drain. Only do a very light rinse or you will lose all the oil.
  • Divide pasta and simmering meatballs into four bowls and serve with a little freshly grated parmesan cheese and crushed red pepper.

Meatball Subs

  • Simmer them in 2 cups of your favorite marinara sauce until the sauce is thick and bubbly. Reduce the heat to low.
  • Preheat oven to 400 degrees.
  • Cut open 4 sandwich rolls; crusty, french rolls from the bakery if you’ve got ’em.
  • Ladle meatballs and sauce into rolls. About 4 meatballs each.
  • Sprinkle with freshly grated parmesan cheese and crushed red peppers, then top with a slice provolone cheese.
  • Bake for 2-3 minutes at 400 degrees to melt the cheese and lightly toast the bread.

Swedish Meatballs

  • Prepare one package of egg noodles according to directions on package.
  • Combine 1 can condensed cream of mushroom soup, 1/4 cup milk, 1/2 cup sour cream, 1 tablespoon dried parsley, and 1/4 teaspoon ground nutmeg in medium sauce pan and stir.
  • Fold in meatballs and simmer for about 5 minutes, until sauce and meatballs are all heated through.
  • Pour over egg noodles, garnish with a little fresh parsley for color and serve with salt and pepper to taste. Red pepper flakes can also be offered if your brood likes their meals with a little kick.

Farmer’s Market Meatball Soup

  • In a large pot of dutch oven, add meatballs.Step One Meatballs
  • In a cast iron or stainless steel skillet, add a tablespoon of extra virgin olive oil and a BUNCH of fresh, chopped squash. There are so many types of squash in season during the summer and many farms just sell medley bags in their stalls with green, yellow, etc. Include one or two peeled and chopped carrots. Sauté for about 5 minutes, until a little tender. Don’t cook them all the way down as they need to survive the soup boiling process. Toss them in the pot with the meatballs.Step 2 Saute Squash
  • Next, in the same skillet, add more olive oil and pop in a head of roughly chopped spinach. If you can find a market stall that sells mixed bags of kale, spinach, and arugula (or other combo of dark, leafy greens) that is even better. Also add in a 1/2 basket of sliced white mushrooms. Sauté these gently, just until the leafy veggies wilt. Add them to the pot.Step 3 Saute Spinach
  • Take a moment to savor all that lovely color. Mmmm….Colorful Veggies
  • Next, add water to the pot, enough to just cover the top of all the veggies. I am guessing this is close to 8 cups. Bring to a boil.Step 4 Add Water
  • When the water is boiling, I add two large cubes of either chicken or vegetable bouillon to the water. This saves you the trouble of using broth (which spoils and is expensive) and adding a lot of salt.
  • Reduce heat and simmer for 10 minutes.
  • Now, here you have a choice. If you just want a light soup, you can simmer for another 10 minutes and be done with it. If you want a little more bulk to the soup you can return to a boil and either add 4 tablespoons of rice, lentils, couscous, or quinoa to your broth.
  • Simmer with the lid on for 10-15 minutes.
  • At this point I do a few rounds of taste testing. I try a spoonful and if its a little bland I add salt and black pepper, about 1/4 teaspoon at a time. I just keep stirring, tasting, and seasoning until I hit the ‘oooohhhh yeaaaah’ flavor. This is totally your call.

I serve this soup piping hot in a huge bowl with a hunk of lightly toasted french bread. I also put out crushed red peppers, Sriracha, salsa roja, pepper sauces like Franks or Tabasco, salt, pepper, sour cream, and grated parmesan cheese. It’s a fun soup to doctor up and I like to provide all the options.

Nom On,

~Crunchy

Buttermilk Baked Chicken

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I’m a huge fan of fried chicken, but less excited about what the saturated grease does to my stomach. Enter this easy recipe that gives you utterly yummy, juicy chicken legs with 1/3 of the fat and none of the nasty. It does take about a day of advanced planning, but in general, it’s a very easy dish.

Buttermilk Baked Chicken

Buttermilk Baked Chicken

Ingredients

  • 9 or 10 chicken drumsticks
    • Budget Note: If you buy a big batch of drumsticks on sale and freeze them, you can defrost half the batch at the same time you marinate them.
  • 1 cup buttermilk
  • Pepper hot sauce – Tabasco, Franks, or Louisiana hot sauce all work
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup plain or Italian breadcrumbs

Preparation

  • In a small bowl, combine the buttermilk, a few dashes of hot sauce, and the salt and pepper together and stir.
  • Pour the mixture into a large freezer-sized ziplock bag. Add the chicken drumsticks, frozen or fresh, into the bag with the mixture. Move the chicken and mixture around to make sure it’s all coated and place in the fridge to marinate.
    • Fresh chicken – 3 hours
    • Frozen chicken – 24 hours.
  • Once your chicken is done marinating, pour the bread crumbs into a bowl or onto a plate. Roll each drumstick around to fully coat and place on a baking sheet coated in olive oil.
  • Bake at 400 degrees for 35 minutes.

Now you got yo’self a plate of chicken. Serve with whatever you normally like – baked beans, corn on the cob, potato salad, or mashed taters and gravy. No KFC shiz-nits for you!

Nom On,

~Crunchy