Name: Smokey Snack Mix
Yield: 14 1/2 cup servings
Ingredients: 1/2 Tablespoon butter (salted); 3 Tablespoons olive oil; 1/2 Tablespoon Worcestershire sauce; 1/2 Tablespoon sugar; 1/2 teaspoon garlic powder; 1 teaspoon dried oregano; 1/8 teaspoon ground black pepper; 1/2 teaspoon dried parsley; 1/2 teaspoon kosher salt; 2 cups corn cereal squares; 2 cups rice cereal squares; 1 cups oyster crackers; 1/2 cup peanuts (unsalted); 1/2 cup bagel chips; 1 cup pretzels

Smokey Snack Mix

March 4, 2022 by odessa.keenan

Don’t forget to bring this shareable snack mix to your next watch party!! It has the perfect crunch and satisfies that sweet and salty craving.

Smokey Snack Mix

Servings

14 1/2 cup servings

Servings

14 1/2 cup servings

Smokey Snack Mix

Servings

14 1/2 cup servings

Servings

14 1/2 cup servings

Ingredients

1/2 Tablespoon butter salted
3 Tablespoons olive oil
1/2 Tablespoon Worcestershire sauce
1/2 Tablespoon sugar
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon kosher salt
2 cups corn cereal squares
2 cups rice cereal squares
1 cups oyster crackers
1/2 cup peanuts unsalted
1/2 cup bagel chips
1 cup pretzels

Servings: 1/2 cup servings

Units:

Instructions

Wash your hands and clean your counter tops. Preheat oven to 250*F (or pellet smoker to 225*F).
Melt butter with olive oil in a small sauce pan. Add Worcestershire sauce, sugar, garlic powder, dried oregano, black pepper, parsley, and salt. Mix until well combined.
Add corn cereal squares, rice cereal squares, oyster crackers, bagel chips, and pretzels to a large bowl.
Add melted butter mixture to large bowl. Toss cereal mixture to coat.
Pour snack mix across a foil-lined cookie sheet.
Bake the snack mix for 1 hour, stirring every 15 minutes. (or 1 ½ hours in the pellet smoker, stirring every 15 minutes)
Store in an airtight container.

Recipe Notes

Quinoa Butternut Squash Fall Bake

September 16, 2020 by Dinner Tonight

Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Ingredients

1 pounds ground turkey fat free
6 cups butternut squash (about 2 whole squash) cubed
1 tablepsoons extra virgin olive oil
3/4 cup dry quinoa
5 cups spinach leaves
2 cloves garlic minced
2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese reduced fat
1/3 cup dried cranberries

Servings:

Units:

Instructions

Start with a clean prep area and washed hands.
Preheat oven to 350 degrees.
Cook ground turkey in a skillet on medium heat until done.
On a separate burner, cook quinoa according to the package instructions.
In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
Place in oven safe pan and bake for 55 minutes.
Top dish with parmesan cheese and cranberries.

Charro Beans Multifunction Cooker

May 6, 2020 by Dinner Tonight

Charro beans are a stewed pinto bean soup authentic to Mexican Cuisine. The pinto beans are flavored with bacon, chiles, spices, and vegetables. These beans are great as a side to any taco recipe! Store in a sealed container for 3-4 days in the refrigerator or freeze for up to 3 months.

Charro Beans Multifunction Cooker

Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes

CourseSide Dishes

Servings

12 1/2 cup

Servings

12 1/2 cup

Charro Beans Multifunction Cooker

Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes

CourseSide Dishes

Servings

12 1/2 cup

Servings

12 1/2 cup

Ingredients

1 pound dried pinto beans
6 ounces center cut reduced fat bacon, chopped
1 small onion chopped
1 jalapeno seeded and minced (optional)
4 garlic cloves minced
1 14 ounce can diced tomatoes
3 cups low sodium chicken broth
3 cups water
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup of cilantro chopped

Servings: 1/2 cup

Units:

Instructions

Sort dried beans to remove debris. Using colander, rise well under cold running water.
Set the cooker to sauté setting, cook the bacon until crisp. Remove the bacon from the cooker and place on a paper towel lined plate to drain excess fat. Leave remaining fat in pot.
Add the onions and jalapeno (optional) into the cooker. Sauté stirring often, until the onions become translucent (2-3 minutes). Add the garlic and cook for no more than a minute.
Press the keep warm/cancel button on the multifunction cooker. Stir in the beans, canned tomatoes with juices, broth, water, chili powder, black pepper, salt, bacon, and cilantro.
Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 45 minutes. Release any pressure manually before opening lid.

Recipe Notes

Strawberry Pecan Salad

February 25, 2020 by Dinner Tonight

Bored with your normal salad routine? Throw some color into this mix this week with this recipe from Logan B!

Strawberry Pecan Salad

Servings

6 1 cup

Servings

6 1 cup

Strawberry Pecan Salad

Servings

6 1 cup

Servings

6 1 cup

Ingredients

Salad

6 ounces baby spinach leaves fresh
6 ounces baby spring mix fresh
1/2 medium red onion sliced into bite size pieces
1 cup sliced strawberries
1 cup grapes
11 ounces canned mandarin oranges drained
1/2 cup Raspberry Vinaigrette recipe below

Candied Pecans - Optional

1/2 cup brown sugar packed
2 tablespoons orange juice
1 cup pecan halves

Raspberry Vinaigrette

3/4 cup olive oil
2 teaspoons dijon mustard
1/2 cup raspberry preserves
1/4 teaspoon dried oregano
1 cup red wine vinegar
1/4 teaspoon ground black pepper
1/2 cup white sugar
1 teaspoon garlic salt
1/2 cup raspberries
1 teaspoon basil

Servings: 1 cup

Units:

Instructions

Salad

Wash and dry spinach leaves and spring mixed greens. In a large bowl layer 1/2 the spinach, greens, red onion, strawberries, grapes, and pecans and repeat to create the top layer. Finish salad by playing the oranges on top. Drizzle Dressing over top of salad before serving.

Candied Pecans

Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased cookie sheet. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on a wire rack. *Addition of candied pecans will change nutrition information

Raspberry Vinaigrette

In a blender, combine all ingredients and blend until well combined. Pour in a jar and refrigerate until chilled. *yields 6 - 1/2 cup servings.

Recipe Notes

*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.

Roasted Edamame and Corn Salad

October 18, 2018 by Dinner Tonight

Edamame (soybeans) are high in protein and low in fat. This salad makes a great side dish or light lunch.

Roasted Edamame and Corn Salad

Servings

Roasted Edamame and Corn Salad

Servings

Ingredients

2 cups shelled edamame soybeans fresh or frozen, thawed
1/4 teaspoon kosher salt
1/2 cup yellow sweet corn fresh, canned or frozen, thawed
1/4 teaspoon ground black pepper
1/4 cup green onion chopped
1 cup fresh tomatoes chopped
1/2 teaspoon crushed garlic
1/4 cup basil chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar

Servings:

Units:

Instructions

Preheat oven to 400 degrees F.
Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.

Recipe Notes

Smokey Snack Mix

Quinoa Butternut Squash Fall Bake

Charro Beans Multifunction Cooker

Strawberry Pecan Salad

Roasted Edamame and Corn Salad

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