If Crunchy Betty jumped off a bridge, would you jump too?
No, but when Crunchy Betty puts food on her face, you want to follow suit!
The genius behind Crunchy Betty is brunette beauty, Leslie. Leslie woos us with succulent photos, fascinating facts, and the benefits of bypassing our mouths and smearing food directly onto our skin.
Now before you peel that banana and do a face plant, I recommend you check out her site for honest to goodness recipes.
The glistening goo on my face is equal parts honey and almond oil with a droplet of Vitamin E oil. After rinsing, I glowed like a nubile virgin. My goopy face is now on display at the Gallery of Crunchy Betties.
Get your cameras ready and head to your kitchen or pantry.
• What food will you put on your face?
• Is that your head next to mine in the gallery?
Category Archives: Recipes
If Crunchy Betty jumped off a bridge, would you jump too?
“Come on, Tom. It’ll be fun!”, I pleaded. “It’s just you and me. I’ll set up my camera, and you grab your meat, all nine pounds of it.”
Fits of laughter.
“Ok, I’ll take my big cannon and show you who’s boss.” Tom cajoled.
More laughter and innuendo.
The buzz of the evening wore off, but the playful conversation lingered in my head. Was he ready for his close up? Yes, actually he was. While I set up the tripod, he cleared the counter and set up an array of spices and secret ingredients for we were making an instructional video. Not the type Carrie Prejean would record but an honest to goodness How To video for making jerky.
I should call him One Take Tom for he could expound on the subject without missing a beat. It was hard to decide what should fall to the cutting room floor, or be deleted via iMovie. He’s my husband, and I felt a bit guilty omitting recorded episodes of meat grinding, salt sprinkling, and the tearing open of hot pepper packets. But cut I did, and replaced with photos overlaid with text. Even with all the snips, the video runs nearly seven minutes long. I’ll post the YouTube link below for those interested in jerking their meat.
With Mommy and Daddy making videos, it seemed natural when my seven year old asked to record her recipe for a soda drink. She wrote down her ingredients, sending Tom to the store for more Diet Coke. She had plenty of Pepsis which are on hand for guests. Her little sister was her lovely assistant, nodding her head and chiming in at just the right moment. I think my girls had a lot of presence for seven and four. Who else but a child would combine the two powerhouses of cola?
• Coke or Pepsi?
• Carrie Prejean, Donald Trump, or Perez Hilton?
• Behind the camera or in front of it?
Tom’s YouTube debut! How To: Make Elk Jerky
Chestnuts roasting on an open fire, Jack Frost nipping at your nose…. Oh, hi! I’m just getting in the mood for the holidays! Do you know what always puts me in the mood this time of year? Martinis! Yes, that’s right. Martinis.
Here’s a recipe for the Mayflower Martini. It’s easy & tasty.
• 1 tsp. Vermouth
• 1 part gin
• 2 parts white cranberry juice
1. Add 1 tsp. Vermouth to martini glass. Swirl to coat. Pour out excess.
2. Add ice to martini shaker.
3. Pour 1 part gin and 2 parts white cranberry juice into shaker.
4. With cap in place, shake the shaker.
5. Remove tip of shaker. Pour/strain cocktail into martini glass.
This recipe comes from Sandra Lee of the Food Network. She makes meals that are “almost” homemade. Her Thanksgiving menu really caught my eye a few years back. Let’s see if I can find the link and add. Ah, here it is! Semi-Homemade Thanksgiving. Wait! Even for semi-homemade, that looks like a lot of work. You know who really nailed down a fast Thanksgiving dinner? Rachel Ray. Seriously. Here’s a link to her recipes for Thanksgiving in 60 [minutes]. You’re welcome.
• Can I make you a martini? I promise I won’t spill your cranberry juice.
• Have you tried any of Sandra or Rachel’s recipes?
• What is on your Thanksgiving menu?
I’m getting back on my Slim-Fast wagon. I’d like to lose 7 pounds. This is the game my body plays. I eat healthy and exercise, then relax into my old eating habits. I yoyo between 145 and 152 lbs. Between size 10 and 12. Between “You’ve lost weight!” and “When is your baby due?”
Slim-Fast used to be about drinking 2 shakes and eating a sensible dinner. It has really come a long way! You can actually eat 3 healthy meals plus 3 healthy snacks. This doesn’t come naturally to me. Santa Claus used to bring me fruit once a year. That’s a blog for another day.
Slim-Fast’s interactive website is free. No trial membership. No limited time offer. Just free.
They even have a Vegan meal plan. Seriously. Vegan.
You don’t even have to drink their chalky shakes.
Register and your menu for the entire week (and future weeks) is at your fingertips. You can swap out anything that doesn’t sound appealing and exchange it for another healthy item.
Today I’ve enjoyed a blueberry muffin bar and some vanilla yogurt. Lunch will be a large spinach salad with fresh sliced mushrooms and juicy mandarin orange slices. I’ll snack on dried cranberries before my delicious dinner of Hearty Chili. This is my favorite chili recipe! Even when I’m not dieting, I prepare it.
FYI: Slim-fast doesn’t endorse that dollop of sour cream.
The Slim-Fast site also provides you with activities, tools, support and a community. Did I mention it was free? Yes, all free!
So, wish me luck, and if you are dieting, I wish you luck as well!
• Do you have a favorite weight loss program?
• Does your body yoyo or is it more like a slinky?
• What did Santa stuff in your stocking?
Friday night we attended the 12th Annual Fiesta & 10K Give Away otherwise known as the Margarita Festival. Eight businesses competed for Best Blended and Best Rocks. Our employee & friend, Brenda, won tickets from the local radio station and graciously gave them to us. Thanks Brenda!
I wasn’t in a festive mood until two lovely pirates draped beaded necklaces on hubby & me and handed us Shipwrecks. The Avi Resort & Casino’s Shipwreck margarita deservedly won Best Rocks. It was bright red and so delicious! If I had to guess, I’d say the secret ingredient was either pomegranate or pineapple.
Mohave Steak House served a scrumptious Mango margarita. It was fresh and cheery.
I don’t recall which competitor offered the Pink Panties margarita. Their hostesses were dressed in camo & fishnets, and their cocktails came with sugared rims and little green army men.
Sol de Mexico’s Soljito (mojito margarita) recipe can be found here. Let me tell you, hearing Tom ask people all night if the mint leaves were stuck to his teeth never got old!
We didn’t stand in the long line for Aquarius’ Banana Split margarita, but they won the People’s Choice award.
Edgewater & Colorado Belle won Best Blended with their Peach Bellini margarita. You know a guy is proud of his trophy when he tongues it. Personally, I would have given them an award for having the best “keepsake” highball glasses, thank you very much!
Lemonade Dogeritas were served by Mad Dogs’ hotties and dog-faced Jimmy.
After trying 7 out of 8 margaritas (some repeatedly) we were feeling no pain.
• How do you like your margarita?
• What’s your favorite festival?
• Have you ever licked a trophy?
Actual friends. Not actual size.
What happens when you can’t find Voodoo Lager to make a batch of Voodoo Shrimp? You grab a pint of Arrogant Bastard Ale! So here’s my arrogant shrimp with a side of rosemary cornbread ala House of Blues. Enjoy!
My friend, Georgia gave me a package of El Torito Sweet Corn Cakes mix, and I’ve got to tell you, it’s delicious! You can order a 12-pack online through Amazon.com. I added 1 1/2 tsp. of fresh chopped rosemary and a 14-oz can of creamed corn to mine.
Special thanks to FoodMayhem.com for this defrosting tip. “Place frozen shrimp in a bowl and cover with cold water. Shrimp will be ready to use in 3-15 minutes.” For this recipe, you will need 6 shrimp per serving.
You could fry the shrimp in a pan, but I like Ina Garten’s technique for roasted shrimp (directions below).
Your cornbread’s in the oven. Your shrimp is defrosting. Time to cook the brew!
• 1 pint (3 cups) Arrogant Bastard Ale (or any black lager)
• 2 bay leaves
• 5 Tbs. Worcestershire sauce
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 cup granulated white sugar
• 16 oz. heavy cream
• frozen, tail on/shell on shrimp (see above notes re: defrosting and serving size)
• 2 Tbs butter per serving
• 2 Tbs chopped tomatoes per serving
• corn bread (see above)
• fresh rosemary (1 1/2 tsp for cornbread, plus 1 sprig per serving for garnish)
1. In a large pot, combine beer, bay leaves, Worcestershire sauce, pepper, cayenne, basil, oregano, sugar and cream. Stir to dissolve sugar. Let this simmer at low-medium heat until it coats the back of your spoon.
2. Peel and clean your defrosted shrimp. Preheat your oven to 400 degrees F. Place shrimp on foil-lined baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 5-6 minutes.
3. Ladle 1/2 cup per serving of brew sauce into a frying pan. Cook over medium temp. Add 2 Tbs. butter per serving, let melt.
4. Add tomatoes and cooked shrimp to buttered sauce to coat.
5. Using an icecream scoop, spoon cornbread into serving bowl. Top with 6 shrimp, tomatoes, and sauce. Garnish with rosemary sprig, and serve.
There is still a lot of brew sauce leftover, which I am keeping fresh in my refrigerator. It reheats nicely, and the flavor is just as good, if not better, the next day.
• Have you cooked with beer?
• Have you tried to track down a restaurant’s secret recipe?
• How do you feel about garnish?
Actual House of Blues Voodoo Shrimp recipe calls for 3 additional ingredients which I could not locate: 1/4 Tbs shrimp base, 1/4 Tbs chicken base, and cut chives.
My paternal grandparents immigrated to the United States from Portugal. They brought with them the clothes on their backs and this recipe, handed down by their forefathers. Foremothers, actually. I only saw grandma cooking this meal, not grandpa.
In America, this dish would be called pot roast. Simple ingredients, beef, carrots, and potatoes, transformed into cultural cuisine via spices and red wine. To me, this meal represents family. When I cook it, I feel their presence. It is a meal of celebration and good times.
Do you have a recipe that represents your family?
• 1 rump roast (tied w/butcher’s string)
• 1 onion, peeled
• 8 whole carrots, peeled
• 8 russet potatoes, peeled
• 1 loaf French Bread
• two 8-oz cans tomato sauce
• Burgundy wine
• Worcestershire sauce
• 1 bay leaf
• salt & pepper
• Ground cloves
• Garlic salt
• Ground cumin
• Celery Flakes
1. Place the roast in a large roasting pan.
2. Fill the pan half full of water.
3. Add 1 peeled onion (whole), and tomato sauce.
4. Fill the empty tomato sauce cans with burgundy wine, and add to the pan.
5. Add the bay leaf, and dashes (perhaps 1/4 tsp. if measured) of all of the spices except the celery flakes.
6. Top with a few splashes of Worcestershire Sauce, stir, and cover with lid.
7. Place in 325 degree oven for 3 hours. (No peeking.)
After 3 hours, add peeled carrots, potatoes, and dash of celery flakes to the pot. Cover and cook for 1 additional hour.
Transfer roast to cutting board and remove the butcher string with a sharp knife or scissors. Slice roast into individual servings.
Spoon the potatoes and carrots into serving dishes. (Note: The onion is for flavoring, not to be eaten.)
Slice the french bread about 1″ thick, and place in a long casserole dish. Using a strainer, pour the jus (cooking broth) over the bread.
I had such a good lunch, I wanted to share the recipe with you.
• 8 oz. lump crabmeat
• 1 cup corn kernals (fresh, frozen, or canned – thaw if frozen)
• 1 small jalapeno pepper, seeded & minced OR 1 Tbs. canned diced jalapeno
• 1/4 of a small red onion (+/- to taste)
• 1/4 cup chopped fresh cilantro
• 2 Tbs lime juice
• 2 Tbs cider vinegar
• 1 Tbs olive oil
• 1 Tbs honey
• 1 avocado, sliced
• 4 flour tortillas
1. In a bowl, combine all of the ingredients except the avocado and tortillas. Gently toss to coat.
2. Evenly divide the crab mixture and avocado slices among tortillas.
3. Roll up tortilla to encase.
4. Lightly coat your frying pan with non-stick cooking spray.
5. Over medium-heat, toast wraps on both sides.
6. Remove from pan, slice in half, and serve.
Makes 4 servings.
Ah, you’re going to love the flavor in this wrap! Be sure to have a fork handy to spear those stray pieces that fall to your plate.
• When a recipe calls for Fresh, Frozen, or Canned, which do you typically use?
• What are some other great recipes for crab?
• Have you tried flavored-wraps like spinach or tomato?
Thanks for reading!