Entries by Susan Truong

PantSuit Professionals Collaboration

One of my new found passion is to be a role model for young women and encourage women entrepreneurs.  I had the opportunity to collaborate with a new women organization in New York, PantSuit Professionals, https://www.pantsuitprofessionals.com/ who kicked off their launch on May 10, 2017.  Not only do they have a cool name but are […]

Slow Cooker Chicken Carnitas with Chedz Topping – Courtesy of Susan Hall

Make this slow cooker chicken carnitas and add Chedz crumbs toppings to kick it up a cheesy notch for a Cinco de Mayo party or quiet family dinner. Print Recipe Chedz Slow Cooker Carnitas – Courtesy of Susan Hall Servings Ingredients 1.5-2 lbs Skinless Chicken Breasts Or you can use 1 full rotisserie chicken; peel […]





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Chedz Slow Cooker Carnitas - Courtesy of Susan Hall

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Add the first 9 ingredients in a slow cooker: chicken, broth, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt. Add lime juice if preferred. Gently toss to combine.

  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork. If you prefer that the chicken be more crispy, you can transfer the meat into a baking pan, pour the juice on top and broil for 5-10 minutes. We skip this step.

  3. Serve on tacos, burritos, salads, rice, etc.

  4. Crush the Chedz sticks into fine crumbs using a rolling pin, Magic Bullet or food processor. Sprinkle to taste for an extra cheesy crunch.

  5. Garnish with cilantro if preferred.


Recipe Notes

The chicken can be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.


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Chedz Chocolate Pecan Dates Eggs – Courtesy of Susan Hall

If you LOVE dates, you will love them with Chedz, chocolate and pecans.  Try these “eggs” for different occasions such as Easter.  You can mix up the sprinkles to your liking with coconut, nuts, sprinkles and whatever you can dream up!  Your guests will find a delicious surprise in every bite!   wit Print Recipe […]





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Chedz Chocolate Dates Pecan Eggs - Courtesy of Susan Hall

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Ingredients

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Instructions
  1. Select 6 short Chedz sticks from the bag. Use the Medjool Dates as a length reference.

  2. Cut each Medjool Dates lengthwise and take out the pit. Do not cut all the way through the dates.

  3. Smear almond butter inside each Medjool Date.

  4. Stuff 1 pecan half in each date.

  5. Stuff 1 Chedz sticks in each date.

  6. Carefully close the dates together and form an egg like shape by trying to seal the top together as closely as possibly. It is ok if the Chedz sticks breaks inside.

  7. Put the chocolate chips and coconut oil in a microwavable safe bowl and microwave on high for about 1 minute 30 seconds. Stir until smooth. If the chocolate chips have not fully melted, put back in the microwave and heat for another 30 seconds, watching to ensure that it does not burn.

  8. Dip each date in the chocolate, allowing any excess chocolate to drip back into the bowl, then carefully place the date on a baking sheet with parchment paper.

  9. Sprinkle the tops of the dates with preferred toppings to taste.

  10. Put the dates in the refrigerator to allow chocolate to set up. Serve when ready. The Chedz may get mushy in the refrigerator for an extended amount of time so it is recommended that the chocolates are consumed timely. But, you shouldn't have any problems making these treats disappear quickly! :)


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Chedz Deviled Eggs – Courtesy of Susan Hall

Print Recipe Chedz Deviled Eggs – Courtesy of Susan Hall Servings Ingredients 2 TBS Crushed Chedz Crumbs (Any Flavor) Use Gluten Free if preferred6 Large Eggs Hard-cooked eggs, peeled and cut lengthwise1/4 Cup Mayonnaise1 TBS Shredded Cheddar Cheese (Sharp or Medium) Optional; can omit if preferred1/2 TSP Dry Ground Mustard1/2 TSP White Vinegar1/8 TSP Salt1/4 […]





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Chedz Deviled Eggs - Courtesy of Susan Hall

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Crush Chedz finely to get about 2 teaspons of Chedz crumbs (more or less on preference) using a rolling pin, food processor or Magic Bullet.

  2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 20 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

  3. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.

  4. Fill the empty egg white shells with the yoke mixture and sprinkle each shell with Chedz crumbs (if serving immediately).

  5. Cover lightly with plastic wrap and refrigerate for up to one day before serving. If not serving right away, do not sprinkle Chedz crumbs on top as it gets soft in the refrigerator (which is ok if you do not prefer the crunchiness). Sprinkle Chedz right before serving.


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Chedz Jalapeños Rings & Cheese Crisps – Courtesy of Susan Hall

This is a recipe that you can make and have 2 different types of appetizers at one time!  If you want to bring the Chedz heat up an extra notch and you like jalapeños, definitely try this!   Print Recipe Chedz Jalapeños & Cheese Crisps – Courtesy of Susan Hall Servings Ingredients 2 Medium Jalapenos1 […]





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Chedz Jalapeños & Cheese Crisps - Courtesy of Susan Hall

Servings


Ingredients

Servings


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Instructions
  1. Preheat oven to 450 F degrees.

  2. Crush Chedz into fine crumbs by using a rolling pin, food processor or Magic Bullet.

  3. Slice your jalapeno into thin slices or rings. Cut out seeds if you don't want them spicy.

  4. Toss jalapeno slices or rings with olive oil, Chedz crumbs, and your choice of spices: onion powder, garlic powder and/or salt,

  5. Bake for 10 to 15 minutes or until jalapeno slices are crispy.

  6. Remove jalapenos from the oven and let cool.

  7. Lower oven temperature to 400 F degrees. Place the jalapenos slices on another plate or tray. Re-line your baking tray with parchment paper.

  8. Cut choice of cheese slices in half.

  9. Place 12 half slices of cheese on the parchment paper. Put one slice of jalapenos ring on the edge of the half cheese slice. See pic.

  10. Fold over the half cheese slice to cover the jalapenos ring. See pic. You will have some left over jalapenos rings that can be used as a crunchy appetizer, in addition to the cheese crisps to add variety.

  11. Bake for about 10-20 minutes or until cheese is crispy. Provolone and Havarti a little longer to bake.
    Be sure to check after 5 minutes so they don't burn.
    Remove from oven, let cool, then season with salt if desired.
    Serve with your favorite sauce.


Recipe Notes

Recipe inspired by: http://www.cottercrunch.com/gluten-free-low-carb-baked-jalapeno-cheese-crisps/


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Chedz Peanut Butter Chocolate Sticks – Courtesy of Susan Hall

Chocolate and peanut butter are a great combination and they are superb with Chedz sticks.  They are quick and easy to make when you have a craving for something sweet.  These may also remind you of your favorite chocolate Halloween candies.  Make them to find out which one(s) they remind you of! 🙂   Print […]





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Chedz Peanut Butter Chocolate Sticks - Courtesy of Susan Hall

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Spread peanut butter on each Chedz sticks (as thick or thin as you prefer) and put on plate that can go in the refrigerator or freezer.

  2. Put in refrigerator for 20 minutes to 1 hour (depends on how cold your refrigerator is. You can also put the sticks in the freezer for faster process.

  3. Once the peanut butter has harden enough to dip in chocolate, take out. Line a plate or small pan with parchment paper.

  4. Put 3-4 ounces of chocolate chips in a microwaveable bowl and 1/2 TSP of coconut oil. Microwave on high for 1 minute. Stir and microwave in increments of 30 seconds until melted; watch carefully so it does not burn. Approximate time is 1 minute 30 seconds.

  5. Dip each stick in chocolate, remove excess chocolate and place on parchment paper until completed.

  6. Put the sticks in the refrigerator for the chocolate to harden (about 30 minutes to 1 hour). Store in airtight container in the refrigerator.


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