Chex Party Mix

Let's step back in time, shall we? Who amongst us has not eaten Chex Party Mix sometime between Thanksgiving and the Super Bowl? This is something always in our home during that period. Since I make so much of it, I've kinda figured out a recipe that works for us and that I can keep around for those two months. Plus, I find that stores usually run specials featuring the ingredients during this time so you can usually stock up and make this on the cheap(er). Although I have found the wheat Chex at Wal-Mart for $2 compared to almost twice that amount at my local grocery stores. The original recipe is a bit different, I've adjusted this one to our tastes. My friend Donna (HI DONNA!!!!!), a fellow foodie has never made this (you might want to throw in a dash or two of Nunu's Seasoning or more hot sauce, Donna) and asked that I post the recipe. Here it be:

CHEX PARTY MIX

12 oz Crispix (I buy Publix Crispy Corn/Rice.....it's a half/half version of Chex Corn and Chex Rice cereals))

14 oz Wheat Chex

11.5 oz Cheez-It (I like Cheez-It Grooves/Sharp White Cheddar flavor)

8 oz pretzel sticks (I like Snyder's of Hanover Nibblers/Honey Mustard & Onion 11 oz bag)

10-18 oz Deluxe mixed nuts

Mix all this stuff together. This amount will make two batches of Party Mix. Put half in a ziplock bag for batch #2. For the other half:

Preheat oven to 250.

Melt 1 stick butter in a 13x9 glass baking dish in the oven. When melted, add in 3 Tbsp Worcestershire sauce, 1-3 Tbsp Louisiana Hot Sauce (depending on how much heat you like, I use 1 1/2 Tbsp), and

1 1/2 tsp seasoned salt

3/4 tsp garlic powder

1/2 tsp onion powder

Whisk all this together. Now, I have a great big yellow plastic bowl that I put all the cereal in and then pour this mixture over.....it's much easier to mix it up this way instead of using the 13x9 dish.

Then, put all the cereal back in the baking dish. You'll bake the mix for a total of one hour, stirring every 15 minutes (I take the mix out ever 15 minutes, pour it into the plastic bowl and stir it, then put it back in the baking dish......I think this gives the mixing a much better coverage.)

The variations on the mix are endless.....use whatever you like in the amounts you like. But you just gotta have Party Mix around this time of year!

Floribbean Shrimp, Island Rice, and Sugar Snap Peas

OK, I am in the first week of frantic stamping to try to get my Christmas gifts done and in the mail. I told Jim that this week (and probably next....thank goodness for Priority Mail) would have shortcuts in cooking and homecare. Lots of Publix menus on the list.

These are great little recipes this grocery store puts out. For the most part, these are meals that can be put together and on the table in under an hour, oftentimes under half an hour. I'd been wanting to try this recipe for a long time (I have so many Publix recipes they're hard to choose just one) so tonight was the night. I made enough rice to use with another Publix recipe tomorrow night, so that will only quicken my cooking time. The only disappointment in this meal was that I overcooked the sugar snaps peas a bit (we like them with a bit of a snap). Great shrimp and rice.

FLORRIBEAN SHRIMP

1 Tbsp lime juice

2 Tbsp honey

4 drops liquid smoke flavoring

1 tsp lemon pepper

1/8 tsp curry powder

1 pound peeled/deveined large shrimp

1 Tbsp garlic butter

Combine all ingredients (except shrimp and garlic butter) in medium bowl.

Pat shrimp dry and stir into mixture; let stand 10 minutes to marinate.

Preheat large saute pan on medium-high on 2-3 minutes. Place butter in pan; swirl to coat. Add shrimp; cook 4-5 minutes, stirring frequently, or just until shrimp turn pink and opaque. Serve over rice.

ISLAND RICE

1 cup water (less if using extra pineapple juice)

1 (6 oz)can pineapple juice (I used two)

1 tsp salt

1/8 tsp curry powder

1/8 tsp allspice (optional)

black pepper, to taste

2 cups instant rice (I used Jasmine rice and cooked in a rice cooker)

Combine all ingredients (except rice) in medium saucepan). Cover and bring to boil on high. (I combined rice and all ingredients in rice cooker and set to "COOK." The amount of water is indicated on the cooker, I first added the 12 oz pineapple juice and filled to the line with water)

Stir rice into boiling mixture. Cover and remove from heat: let stand 5 minutes or until water is absorbed. Serve.

SUGAR SNAP PEAS

16 oz frozen sugar snap peas

1 Tbsp garlic butter

1/2 tsp seasoned salt

Place peas in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until defrosted (I went 2 minutes and think they were still a bit too cooked.)

Drain peas and return to bowl; stir in butter and seasoned salt. Cover and microwave 2 more minutes (I would go less) or until peas are tender (we prefer crisp). Stir and serve.

Beef Stew

Last night when we heard the weather forecast (high in the mid-30's), I asked Jim if he had any suggestions for Monday night's dinner. He suggested either chili or beef stew. Since we so seldom eat beef (except for the occasional burger when we go out to eat), it sounded pretty good for a really cold night (stew, not chili as I always use ground turkey breast to make chili). Since beef stew was not a part of my up-bringing and the only place I had ever made it was at a restaurant I worked at in Minnesota, that was the recipe I went to. Now when we made it at this restaurant, it was in a much larger quantity, so I kind of whittled down the amounts to work for us. This recipe would probably make four very hearty servings. The recipe is in weights so you'll need a scale. It really did hit the spot tonight and has a deep, savory flavor.

BEEF STEW

In a large saucepan or smaller stockpot, combine:

3 cups water

2 oz onions

2 oz celery

2 oz frozen green beans

4 oz carrots

1 oz beef base

1/2 to 1 tsp Kitchen Bouquet

minced garlic, to taste

coarsley ground black pepper, to taste

Bring to a boil, lower heat for a few minutes. Add 1 pound diced russet potato.

In the meantime, prepare a roux:

1.5 oz flour

3 Tbsp butter

Whisk on medium heat until beginning to brown. Add to above mixture when vegetables are about tender. Thicken stew.

At end, add:

2 oz frozen green peas (can be thawed)

4-6 oz cooked beef (I used boneless chuck roast cooked in a crockpot).

Prepare a fire in your fireplace, warm some good bread or prepare some rolls, and warm yourself with some tasty beef stew!

Lindie's Monday Night Activity

While Jim and I were out of the room, I guess little Lindie Lou Who was bored. So she decided she needed to rearrange one of her beds. We came into the living room shortly thereafter. The aftermath.........

Food Find: Castelvetrano Olives

OK, I like to think I'm relatively knowledgeable about the different foods out there. But somehow I completely missed this one: Castelvetrano Olives. Thank goodness they were demo-ing these at Publix the other day or I never would have tried them. It's a much milder-tasting green olive and much, much less salty. I hadn't noticed them in the olive bars prevalent in almost every grocery store these days....maybe I just overlooked them. But if you like olives and happen to run across these, give them a try.

Honey-Soy Broiled Salmon

We eat salmon at least once a week and for the most part the recipes are Asian-inspired. As is this one. Easy-peasy, fast, and tasty. Too bad I served it with the awesome rice dish below, otherwise it would have been the star of the dinner. It is so good. It came out just right and only took a few minutes of prep and cooking time.

HONEY-SOY BROILED SALMON
2 servings

1 minced scallion
1 Tbsp soy sauce
1/2 Tbsp rice wine vinegar
1/2 Tbsp honey
1/2 tsp minced fresh ginger
1/2 pound skinned salmon fillet
1/2 tsp toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey, and ginger in a medium bowl until the honey is dissolved. Place salmon in a resealable plastic bag, add 1 1/2 Tbsp of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Tranfer the salmon to the pan. Broil 4-6" from broiler for 6-10 minutes. Garnish with sesame seeds.

Venetian Rice and Peas

Did you see the movie "Julie and Julia?" I love this movie...absolutely one of my favorites. My first big giggle came when Julia and Paul first arrived in Paris and sat down in a restaurant and the waiter brought out a pan of fish which he was de-boning. Julia (Meryl Streep) dreamily looked at the pan with the fish and then at her husband and uttered one word....."butter."

A bit later as they flashed to the new character "Julie," she is talking about how if you've ever had anything that was so delicious, you had to know that butter was the main component.

This is one of those dishes. I swear, were I ever on Death Row, I think this might be my request as part of my last meal. Oh my. It is that good.

I ran across the recipe in one of those holiday food supplements prior to Thanksgiving. Just for the heck of it, I did a search for "Venetian Rice and Peas" and ran across a bunch of different recipes. Mostly the same ingredients with a bit of variation, but I am so glad I stuck to the original I found. I won't make this very often because it is just so decadent.....but believe you me! This one will be back.

Jim suggested substituting bleu cheese for Parmesan and my heart just skipped a beat. Like this dish could be any better. Goodness!!!! That would be absolutely divine!!!!!

VENETIAN RICE AND PEAS

4 slices diced bacon

1 onion, minced (I diced)

10 oz frozen peas

6 Tbsp butter

3/4 cup rice (I used jasmine)

2 cups chicken broth

S&P to taste

Parmesan Cheese (or Bleu!)

In skillet (I used a saucepan), saute bacon until crisp. Pour off fat, remove bacon.

In same pan, cook onions and peas in butter for about 5 minutes. Add rice. cook until coated with butter. Stir in broth, S&P. Simmer covered for about 20 minutes or until rice absorbs broth and is tender.

Top with cheese and bacon.

Makes 4 servings (right!!!!)