APPETIZERS

Susie Hojel
Brussels Sprouts with Balsamic Glaze

Brussels Sprouts with Balsamic Glaze

Serves 4 Ingredients: 1 pound Brussels sprouts 1 tablespoons olive oil ½ teaspoon salt 1 shallot thinly sliced 2 tablespoons balsamic vinegar 1-2 tablespoons CHILE CRUNCH Directions: Rinse and cut the stems and loose leaves off the Brussels sprouts. Cut in half. Heat the olive oil in a parge pan on medium-high heat. Add the slices shallots and sauté until soft. Add the Brussels sprouts and sauté for 5 minutes without moving. Stir and cook for an additional 5 minutes or until slightly browned. Add the balsamic vinegar and CHILE CRUNCH and toss to coat. Cook for 1 minute or until...

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Susie Hojel
Spicy Green Beans with Chile Crunch

Spicy Green Beans with Chile Crunch

Serves 4 Spicy Green Beans are a perfect side dish and I serve them for Thanksgiving. Ingredients: 1 pound green beans trimmed 2 tablespoons oil 1 clove garlic thinly sliced 2 green onions thinly sliced - white part only 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar ¼ cup water 1-2 tablespoons CHILE CRUNCH Directions: Add the oil to a wok or pan and heat on medium-high heat. Add the green beans and stir fry for 3-5 minutes or until they start to shrivel a bit. Add the garlic, green onions, stir to combine, and cook for...

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Susie Hojel
Chile Crunch Goat Cheese Spread

Chile Crunch Goat Cheese Spread

1 tablespoon olive oil 1/3 cup white onion, thinly sliced 1/4 cup walnuts 2 tablespoons sundried tomatoes packed in oil, coarsely chopped 6 ounces goat cheese 1-2  tablespoons CHILE CRUNCH 1/2 teaspoon kosher or coarse sea salt Freshly ground black pepper, to taste   In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor. Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the...

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Susie Hojel
Warm Lentil Salad

Warm Lentil Salad

Makes 4-6 servings 2 cups cooked lentils 2 tablespoons plus ¼ cup good olive oil 2 carrots diced 1 teaspoon minced garlic ½ onion chopped 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1-2 tablespoons of CHILE CRUNCH   Heat the 2 tablespoons of olive oil in a medium sauté pan, add the onion and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and...

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