Crunchtime Food Blog
Most grocers now devote an entire aisle to prepared pasta sauce. Jarred sauces are great in a pinch (this is my go-to), but there’s something fresh and special about a simple sauce you make at home. With a handful of ingredients, you can very easily pull together this vodka sauce in no time, yet the flavors will incredibly rich, as though you’ve cooked for hours.
Because we all need some magic when energy is low and demands are high. Roast salmon with a simple, yet impressive honey-mustardy-thymey glaze, can whip together for a weeknight meal or for a special dinner party or even a weeknight meal that feels like a special dinner party.
I struggle with breakfast proteins. We love eggs in our household, but after awhile the egg thing gets boring and a glass milk isn’t enough. Honestly, we’d eat bacon for every meal, but it’s harder and harder to get behind the processed meat category, despite manufacturers’ promises to eliminate nitrates and hormones. I came across a recipe in my new cooking handbook, The Food Lab, that was surprisingly easy on ingredients and turned out big, big flavor. I’ve modified the recipe to make it crunchtime easy and made it a bit lighter using chicken instead of pork+bacon. And so, today folks, you’re gonna learn how the sausage is made. And it’s not like this.
Sheeta Fajitas just in time for Cinco de Mayo. We love our sheet-pan meals at crunchtime, but seasoning and (crunch)timing is everything. Check out the steps to our chicken fajitas that are so simple and ingredients so few that you’ll have enough time on your hands to make homemade tortillas. Stay with me!