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on March 18, 2010

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Chicken Ranch Broccoli Tots

Potato chips. Truly one of my two Achilles' heels. What? I've got two legs, that means two heels...don't question. So yes...potato chips are one..big time. Especially thin, crunchy, and covered with flavor chips-like the newest Frito Lay's Regionally Inspired chips!
These new flavors were specifically designed with specific regional flavor profiles! 1. Northeastern U.S. – Lay’s Honey Mustard
     2. Midwestern U.S. – Lay’s Creamy Garden Ranch

                             3. Northwestern U.S. – Lay’s Balsamic Sweet Onion

                             4. Southwestern U.S. – Lay’s Chipotle Ranch

                              5. Southeastern U.S. – Lay’s Cajun Herb & Spice
· All of the Lay's Regional Flavored potato chips are made with all natural ingredients and cooked in healthier oils, like corn and sunflower oils, which contain 80% or more of polyunsaturated and monounsaturated fat - the "good fats." They also contain 0 grams of trans fats per serving!
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Chex Party Mix-and a giveaway!

Chex Mix...pretty much the go-to snack food. I can remember being on marching band trips, and when we'd make a 'pit stop'-grabbing Chex Mix and chocolate milk. So WHY did it take me SO long to make some myself??

It's not hard to make. It's not time consuming. It's easy to share. It's VERY easy to eat! I've got a birthday party coming up that I'm doing the snacks for and here's what I made tonight!

Smokey Sweet Onion Party Mix
1 1/2 cups Rice Chex
1 1/2 cups Corn Chex
1 1/2 cups HoneyNut Chex
1 cup Wheat Chex
1 1/2 cups pretzels
3/4 cup dried minced onions
1/4 cup butter-melted
1/4 cup brown sugar
2 tablespoons vegetable oil
1 tsp cumin
1 tsp HotSalt
1/2 tsp granulated garlic
1/2 tsp Liquid Smoke

Combine first 6 ingredients in a large bowl (large enough that you can get a spoon in there and mix it up-and make sure it's ok to microwave in)
Combine the butter, sugar, and oil in a microwave safe cup, and microwave for 2 minutes (stirring after e…

Bulogi Korean Beef-take out/fake out at home!

Korean Beef (adapted from lizzy writes)
1/2 lb left over rump roast-cooked 1/2 cup brown sugar 2 T sesame oil 1/4 cup soy sauce 3 cloves garlic-chopped 1 t chopped ginger
Heat oil in large saucepan, add leftover roast and heat through, add brown sugar, soy sauce, garlic, and ginger and cook approx 5 minutes. It gets gloriously thick and sticky b/c of the brown sugar. Serve over rice! I sauteed up some mushrooms and onions in a separate pan and we had those with it as well. I had planned on doing this with ground beef (and I intend on keeping it on our rotating menu)-but since I had the leftover roast, I didn't want to waste it...we were SO pleased with this dish! It was sweet, salty, and delicious!

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