Louie the Cricket has a delightful chat with Little Rebecca, founder (along with her parents) of Rebecca’s Butterfly Farm over in the UK, the Cricket Man dubs a certain insect The Money Bug, in the Cricketlicious Cafe ChefPV creates Chirpstilla Casserole featuring Chirps Chips, we get the latest from Europe on the European Buzz from our friend from France Florian, and on “As the Crickets Chirp” there may be a conspiracy afoot in Bugton Hollow.
Click here to visit Rebecca on YouTube.
Click here to follow Rebecca’s Butterfly Farm on Twitter.
We have a few past podcasts dedicated to the Black Soldier Fly (BSF), listen to our interviews with BSF experts like Dr. Jeffery Tomberlin and Marwa Shumo.
Chirpstilla Casserole
Ingredients
1 RED ONION (chopped)
5 ozs CHEDDAR CHIRPS CHIPS
19 ozs ENCHILADA SAUCE
3 cloves GARLIC (minced)
1 RED BELL PEPPER (sliced thinly)
5 ozs BBQ CHIRPS
15 ozs BLACK BEANS (cooked)
11 ozs CORN (cooked)
2 cups MEXICAN BLEND CHEESE
1 JALAPENO (sliced)
2 ozs BLACK OLIVES (sliced)
Directions
Preheat oven to 350°F.
Saute RED ONION in OLIVE OIL for 5 minutes, then transfer to a bowl. Set aside.
Oil a baking dish with OLIVE OIL. Begin layering with a layer of CHEDDAR CHIRPS, then add sauteed RED ONIONS, ENCHILADA SAUCE, GARLIC, ¾ RED BELL PEPPER, a layer of BBQ CHIRPS, BLACK BEANS, CORN, CHEESE, remaining RED BELL PEPPER, JALAPENO and BLACK OLIVES. Place in oven and cook for 30 minutes.
Remove from oven and serve.
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NACIA – North American Coalition for Insect Agriculture
