Friday, June 24, 2011

Moroccan Spiced Chex Mix

This is my "souped up" version of Chex Mix. I tend to like spicy, savory foods. I can't leave a recipe alone, I always have to tweak it. This is something that Ward and I came up with last Christmas, and loved it. You can also use Greek, Cajun, Italian, or whatever seasoning you like. I use a Moroccan Sea Salt that was offered by a couple of years ago. Don't know what I'm going to do when it's gone... Anyway, here's the recipe!

Spicy Chex Mix

1 stick butter, melted
3 Tbsp Worcestershire sauce
2 Tbsp Moroccan Seasoning Salt (or your choice of seasoning)
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp hot sauce

Mix all together well in a large roasting pan or stainless steel bowl that can be put into the oven.

3 C Wheat Chex
3 C Rice Chex
3 C Corn Chex
2 C CheezIts
2 C Cheerio's
2 C pretzels
1 1/2 C pecan halves

Mix everything well to coat the cereal mixture. Bake in a preheated 250* oven for 1 hour, stirring every 15 minutes. Cool well, then put into zipper bags or airtight container.

Let me know what YOU like in your Chex mix!!

Friday, June 17, 2011

Saucy Thai Pork Noodles

I read this in a magazine yesterday and decided to make it. It originally called for beef, but I had pork chops on hand. I tweaked the ingredients to make use of what I had on hand. I also made a spur of the moment marinade to make the meat more savory. This turned out well. Even Mom seemed to enjoy it. The leftovers would probably be tasty served cold as well. Let me know if you try it, and if you tweak it, tell me how it turned out. :)

Saucy Thai Pork Noodles
Adapted from Taste of Home July 2011

1/4 cup soy sauce
1/8 cup canola oil
1 Tbsp fresh lemon or lime juice
1 Tbsp fresh minced garlic
1 Tbsp fresh minced ginger
1/4 tsp Sriracha

1/2 cup milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp red wine
3 garlic cloves, minced
1/4 tsp Sriracha

Main Dish:
7 oz angel hair pasta
1 lb center cut pork chops, thinly sliced
2 Tbsp canola oil
3 thinly sliced carrots
1/4 thinly sliced onion
1 cup thinly julienned bell peppers, assorted colors
1 12 oz bag Asian style stir-fry veggies, thawed & drained well

2 oz chopped cashews
2 Tbsp minced fresh cilantro

Slice pork and place into a gallon zipper bag. Mix marinade ingredients & pour over pork. Seal bag and mix well to coat. Allow to marinate for at least 2 hours, massaging every half hour to make sure pork is evenly coated.

Boil water for pasta, salting it heavily before dropping pasta to cook.

Heat oil in large skillet or wok. Add pork, shaking off as much marinade as you can. Cook quickly until pork is no longer pink. Remove pork to a bowl, set aside. Add onions, and cook till almost translucent. Add carrots and cook till almost tender, then add in the peppers. Add vegetables and cook till warmed through, stirring constantly. Remove from heat and add meat back in.

Bring milk and peanut butter to a simmer, until peanut butter has melted. Add in remainder of ingredients. Stir to combine well.

Drain pasta, add into vegetable and pork mixture, then pour sauce over the top, and using tongs, toss to mix everything well. Add in cashews and cilantro, tossing again. Serve immediately.

Main instruction: ENJOY!!