Tag: Year Round

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

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

Salsa Verde

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So, you like Mexican food, but maybe you are getting a little burnt out on that red tomato flavor? Enter the verde! This is a great sauce that you can use for just about any dish you would normally garnish or make with a salsa roja or ranchera sauce and get a great, new taste. It’s easy to make and way more flavorful than the crap sold in cans in the “stuff non-white people eat’ isle. Give it a try, you’ll be pleased.

Salsa Verde

Ingredients

  • 1 pound tomatillos
  • 1/2 large, white onion, chopped
  • 1-to-2 Serrano chili peppers, chopped
  • 1 garlc clove, minced
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

  • In a small sauce pan, add tomatillos, onion, peppers, and cilanto.
  • Add enough water to just cover the veggies, about 2 cups.

Salsa Verde Progress

  • Add cumin, salt, and pepper.
  • Bring to a boil and simmer for 20 minutes.
  • Using either a blender or, ideally, an immersion blender that you can stick right in the pot, puree the ingredients.
  • Taste the salsa and add a little more salt, a 1/4 teaspoon at a time until you are happy.

What can I do with my salsa verde?

This sauce is great to use for enchiladas and casseroles, especially if you are looking for an alternative to ranchera sauce. You can also garnish tacos and rellenos, or make a wet burrito by covering in a generous amount of sauce, sprinkling with jack cheese, and baking at 325 degrees for about 5 minutes. You just want the cheese to melt.

If you like to grill, you can use this sauce as a marinade for chicken or garnish on shrimp. The cumin in the sauce makes it very robust so it can stand up to any cut of steak as a garnish, too.

If you are into creative pizzas, you could use this sauce instead of tomato, add slices of cooked steak, chopped white onion, and chopped tomatoes with shredded mozzarella or jack cheese. Sprinkle with cilantro when its out of the oven. Damn, I am making myself really hungry.

Feel free to check out my recipes using salsa verde if you are looking for ideas.

Nom On,

~Crunchy

Salsa Roja de Chile de Arbol: Guadalajara’s secret sauce

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It’s years back, my waistline was drastically smaller, and my husband, also skinnier, was still a boyfriend. We are at his mother’s house and I see 5 brown faces staring at my pasty, white one with a mix of anxiety and that smile we get when we are expecting to burst out laughing at any moment. A torta stuffed with beans and pork and completely drenched in this neon red sauce sit before me. Behold, the tortas ahogadas, a Guadalajarn treasure most anglos who call themselves Mexican Cuisine aficionados never even hear about. Only Alex’s mom, Maria, doesn’t look like she is going to laugh. She looks terrified because I told her not to hold back, but to drench the torta in the salsa roja as was the tradition. “I can handle it,” I promised.

Now was the moment to demonstrate my spice-eating chops. I cut off a big, heaping chunk of torta, the crowd draws a breath, and I chow down. I close my eyes as all sorts of awesome stuff starts happening in my mouth – heat and savory and, and … holy shit THAT’S HOT! I immediately grab my beer and suck down half of it in two gulps, getting an instant buzz. I look at the crowd with a big, dopey smile on my face and go back for more. ‘I can’t believe you can eat that!’ proclaims Alex’s younger brother, Jorge. ‘I just eat it with tomato sauce!’ I smile at him. “Well,” I say, “That settles it. I am more Mexican than you.”

It’s taken me years of experimentation and some coaching from Maria, but I am ready to share this amazing salsa with you. If you want to make it for dunking tortas, you will want a more watered down version of this, but otherwise it’s a great way to add heat and flavor to any dish that you want a salsa or hot sauce for. Buen provecho!

Salsa Roja de Chili de Arbol

Salsa Roja de Chili de Arbol

Ingredients

  • 30 dried chili de arbol peppers (located usually in the aisle with all the hanging bags of dried Mexican spices and specialty items)
  • 2 cups of water
  • 1 garlic clove, peeled and quartered
  • 1 8 oz can tomato sauce
  • 2 tsp vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Special Equipment

  • Blender or food processor
  • Fine mesh strainer
  • 1 corn tortilla

Preparation

  • In a medium pot, add water and dried chili peppers. Bring the water to a boil.
  • Boil the peppers for 5 minutes.
    • *Note: Rehydrating these extremely spicy peppers expels oils into the air that agitates eyes, nose, and throat. Turn on the vent fan and open the windows/doors. Babies and toddlers are especially annoyed by these fumes, so if you have the option to keep them in a different part of the home, that’s helpful. I have a tendency to prepare dishes that require broiling or dehydrating chili very early in the morning when everyone is asleep.
  • Turn off the flame and cover the pot with a well fitted lid. Let the chilis soak for about 20 minutes.
  • Add the chilis and about 1 cup of the chili-infused water to a blender. You can use a stick food processor in a large, plastic measuring cup too, if that’s handy.
  • Cut the garlic into quarters and toss in to the blender, along with the can of tomato sauce and vinegar.
  • Blend the ingredients together. Add 1/2 tsp of salt and pepper and blend a bit more.
  • Grab the corn tortilla, tear into shreds and taste. From here, you will want to keep adding salt at 1/8 tsp at a time, blending, and tasting until you are happy with the heat and flavor.
    • *Note: The bland corn tortilla will help you discover the right salt ratio to achieve the flavor you find appealing. If you use a salted chip for your taste test it will mislead you.
  • Place the fine mesh strainer over a measuring cup and add the sauce in batches. Using a spoon, press down on the seeds and pulp to push the liquid through. You can either save the seeds and pulp to make another dish with the spicy chili paste, or discard.

If you are really a spice fanatic, serve the salsa unstrained and you can eat with chips, but I think most will enjoy this as a garnish on tacos, quesadillas, chili, even a dollop in their soup if they want some kick. It’s sure to become your new favorite hot sauce.

Nom, with sizzle, on,

~Crunchy

Roast Pork Tenderloin

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I really like pork tenderloin. It’s easy to cook without baby sitting, is completely delicious, lean, utterly versatile, and the left overs make for some tasty-ass lunches and weeknight meals. I will share the basic recipe to cook the tenderloin and a few yummy things I have made with it in the past.

Roast Pork Tenderloin

I had a really hard time finding a basic roast method online for pork tenderloin, so I wanted to share mine. There are SO MANY ways to make tenderloin that range from pan searing and transferring to the oven, slow cooker, fussy spice rubs, glazes, overnight marinades, and full one-pan meals where the roast and veggies had to be basted regularly. It was really starting to piss me off. I knew the method existed, why couldn’t I find it again?? After about an hour and many, many search strings, I finally got something that gave me a base approach I could build out, fuss-free. You’re welcome.

Ingredients

  • 1 1/2 pound package of pork tenderloin
  • 1 large, yellow onion
  • Whole white mushrooms
  • A few cloves of garlic
  • Extra Virgin Olive Oil or Grapeseed Oil (*Don’t be cheap! Alert)
  • Salt and pepper

Preparation

  • 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. This makes a big difference in the quality of your drippings should you want to make gravy. You can definitely add other spices to your rub if you want – dried parsley, rosemary, sage, and thyme are popular additions.
  • Cut your yellow onion up in quarters or large, rough slices. If you slice, be sure to halve the slices. I like slices personally, they caramelize nicely and taste great with each bite of roast. Yummy in sandwiches, too.
  • Next, toss your mushrooms, garlic cloves, and onion in olive oil. Spread them in the pan around the roast and then season liberally with salt and fresh, black pepper.
  • Pop that bad boy in the oven for about 40 minutes. If you drank too much wine during prep, now is a great time to pass out on the carpet in front of the TV machine for a sober-up snooze.
  • After the timer goes off and wakes you up, 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 let it rest for at least 10 minutes.

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’. This part is up to you. It’s your nirvana.

Finally, we eat! 

Slice the roast and serve it with a scoop of the caramelized veggies and gravy, if you made it. If you didn’t, a flight of sweet-hot mustard, a tart berry jam, and mint jelly is always fun. Hell, eat it plain. Your side is totally wide open. Couscous or quinoa, mashed potatoes, steamed veggies, egg noodles, stuffing. Enjoy!

When to get freaky…

As I said earlier, this roast can be a really elaborate dish cooked with creative glazes that range from sweet to spicy to tart, it can be simple comfort food served with gravy, mashed pataters, and green beans, elegant stuffed with figs and stilton cheese and served over a bed of couscous with a flight of jams and mustards  for garnish, and it can be prepped in advance so you have plenty of food for the week. When to get crazy is totally your call and there are a million recipes out there to try.

 So much leftover….

Oh, this is the best part!! Run to the farmers market, if you have access to one, or hit the bakery section of the grocery store and get yourself a nice, crusty roll of baguette or country bread. Buy some crazy mustard or jam you have always been curious to try (Jalapeño jelly… really? When would I use that…?) You can get cream cheese, too. Just go for flavor, flavor, flavor! Farmer’s markets often have fun spreads and gourmet oils and vinaigrettes you can pick up. I made a sandwich with garlic-mint cheese spread and sweet jalapeño jelly with a few of the caramelized onions. Oh. My. God.

You can also lightly sear it in a pan with a little oil and pop it in a stew or soup. The broth will tenderize the chunks of meat as the soup cooks. Or, shred it, stuff into a grilled corn tortilla, and add mango-habanero salsa and a sprinkle of onion and cilantro for crunch. So many parties in your mouth, so little time.

Nom on,

~Crunchy

Tacos el Carbon: Lunch Solved

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It’s 7 am and you are standing in front of the fridge, feeling underwhelmed about your lunch options. Left overs? Meh; too much gravy. Sam’ich? Meh; too boring. That sad looking prepackaged salad you stock for lunches? Meh; you’re always still hungry after. Cup o’noodles? Eww; icky, bloated, sodium-belly. What you need is something you can make quickly, cheaply, is fairly healthy, and well, good enough to eat on purpose!

Enter the street taco. Traditionally it’s a Taco el Carbon, which loosely translates to ‘grilled over an open coal flame,’ but lots of food trucks and Mexican caterers sell these without the fuss of flame grilling. I’ll show you how to make this in a way that will have you out the door in 10 minutes with a lunch that packs up well, comes together when it’s time to eat so it tastes freshly prepped, and will save you from carrying around sad taste buds all afternoon. You’re welcome.

Tacos el Carbon

Ingredients:

Preparation:

  • Prepare your poached chicken.
  • When the chicken is ready, dice the small onion and chicken. If you have the time, I think shredded chicken tastes a little better, but dicing is traditional and faster.
  • Roughly chop or tear some cilantro, ‘to taste,’ which is jargon for ‘use as much or as little as you like.’
  • Combine all the ingredients into a tupperware and seal.
  • Over an open flame, lightly grill your corn tortillas. I like mine with just a few minor char spots, but don’t over do it. You want the tortilla to stay soft and pliable.
  • When your stack of tortillas is done, roll them loosely and pop into a plastic sandwich bag. The steam will keep them soft.

When you are ready to eat, you really don’t need to re-heat anything. Just sprinkle the mixture into each tortilla and keep your moans of pleasure down so you don’t get any co-workers asking for sharzies. If you are a fan of taking checks with your mouth that your stomach can’t cash, make a batch of this Salsa Roja as a garnish. 

Nom your non-tragic-lunch-at-your-desk on,

~Crunchy