Puppy Chow

Puppy Chow

1/4 cup butter
1/2 cup peanut butter
1 cup chocolate chips
9 cups Crispex
1 - 1 1/2 cups powdered sugar

1. In a saucepan over low heat, melt butter, peanut butter and chocolate chips, stirring occasionally.
2. Meanwhile, put Crispex in a large bowl. Pour chocolate mixture over crispex and gently stir until evenly coated.
3. Dump coated Crispex into a large brown paper grocery bag. Cover with powdered sugar. Fold bag over on itself a few times to close and shake aggressively for a minute or two.

Notes: If you turn the heat too high, the chocolate will burn and you'll have to start over, so watch it carefully. If you don't fold the paper bag over a few times, powdered sugar will puff out and get all over you.

Recipe Origination: I'm sure I originally got this off of a Crispex or Chex box. Not sure which one.

Ginger Pork Rolls

Ginger Pork Rolls

3 tbsp soy sauce
2 tsp ground ginger
2/3 cup golden raisins
1/2 cup chopped red onion
1 lb pork loin, thinly sliced
8 mini rolls or 4 regular rolls
1 cucumber, thinly sliced
A few sprigs of cilantro

1. In a large skillet, combine 1 cup water with soy sauce, ginger, raisins, and onion. Cover and bring to a simmer over medium-high heat; simmer for 5-6 minutes, or until rainsins are plump and onions are tender. Remove raisins and onions with a slotted spoot and transfer to a small bowl.
2. Add sliced pork to cooking liquid in skillet. Simmer, uncovered, for 7-8 minutes or until pork is cooked through, turning once.
3. Serve pork on buns with cucumber slices, cilantro, and raisin mixture.

Notes: Grating ginger root is a pain, but it does make a difference. If you're not up for the nuisance, go with the pre-ground spice in a jar. This will serve 4 people. Adapting it for 2 is hard because it's difficult to find a half pound pork loin.

Recipe Origination: "Better Homes and Gardens"

Blackened Chicken with Beans

Blackened Chicken with Beans

1 tsp chili powder
1/8 tsp garlic sea salt
1/8 tsp pepper
2 boneless, skinless chicken breasts, pounded to even thickness
1/2 tbsp olive oil
1 can black beans, rinsed and drained
1/2 cup black bean and corn salsa (we like Neumann's)
1/4 cup tomatillo salsa (we like Frontera)
1/4 cup frozen corn , thawed

1. Sprinkle both sides of chicken breasts with chili powder, garlic sea salt and pepper.
2. In a large non-stick skillet, heat oil to medium heat. Add chicken and cook for 4 minutes each side, or until no longer pink in the center.
3. Remove chicken and wrap in aluminum foil to keep warm.
4. Add the beans, salsas and corn to the skillet. Warm over medium heat for 3 minutes or until heated through.
5. Place half of bean mixture in each of two shallow bowls. Place chicken breast on top of each.

Notes: If you don't like spicy food, this isn't the meal for you. This is a quick meal to prepare, and is very tasty.

Recipe Origination: I got the idea from a recipe from "Better Homes and Gardens," but tweaked it a bit to match our taste buds.