APPETIZERS

Susie Hojel
Chile Crunch Asian Cucumber Salad

Chile Crunch Asian Cucumber Salad

Asian Cucumber SaladMakes 1 servingSalad: 12 ounces mini cucumbers (1 English cucumber) sliced 1/3 cup peanuts, chopped Fresh cilantro leaves Chile Crunch, to taste Dressing: 3 tablespoons soy sauce 3 tablespoons rice wine vinegar 1 teaspoon sugar 1 teaspoon Chile Crunch Oil 1 teaspoon toasted sesame oil 1 clove garlic, finely minced To Prepare:Mix all dressing ingredients together in a large bowl.Cut cucumber into slices, then half them.Add cucumbers to the dressing and stir until well combined.Top with the chopped peanuts.

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Xochitl Quinones
Mexican Street Corn (Elote)

Mexican Street Corn (Elote)

Mexican Street Corn (Elote) Serves 4 Ingredients: 1 tablespoons butter – if not grilling 4 ears corn, grilled ¼ cup Mexican Crema – can substitute sour cream ¼ cup mayonnaise 1 lime, juice and zest ¼ teaspoon salt ¼ cup cilantro, chopped ½ cup Cotija cheese crumbles 1 tablespoon Chile Crunch Chipotle Directions: Grill the corn for roughly 12 minutes, turning every few minutes. While the corn is grilling, mix the crema, mayonnaise, lemon juice and zest, chopped cilantro, Cotija cheese, and Chile Crunch Chipotle. Generously top each ear of corn with the mixture. I like to sprinkle each cob...

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Susie Hojel
Brussels Sprouts with Balsamic Glaze

Brussels Sprouts with Balsamic Glaze

Brussel 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...

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Susie Hojel
Spicy Green Beans with Chile Crunch

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,...

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