Southwest snack mix

Regina asked for a spicy snack that could be stored in a jar. Here is one we like.

4 cups popped popcorn

3 cups mini pretzel twists

2 cups mini garlic bagel chips

1 cup corn chips

3 tablespoons butter, melted

1 teaspoon paprika

3/4 teaspoon chilli powder

1/2 teaspoon cumin

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Dash Cayenne

In a large bowl, combine popcorn, pretzels, bagels and corn chips.

In a small bowl combine all remaining ingredients; mix well. Pour evenly over popcorn mix, toss gently to coat. Store in tightly covered container.

Eating from our plenty, part II

I’m bound and determined to make it through the week—and possibly the long weekend—without hitting the grocery store. I’m just plain tired of it.

So, I’m cleaning out the pantry and the freezer again. I had some Cajun Sausage Stew in the freezer, and I decided to make rice to go with it. Thinking about the New Orleans roots of the stew, I remembered a dish from my Desperation Dinners! Cookbook (which had been a gift from my book group when I was expecting my third son—the meals are all ready in 30 minutes or less, gotta love that!). Taken from Blue Runners and Rice, which is red beans and rice (“Blue Runners” is a brand of canned beans for the family in which the recipe originated); these are spectacular! The original recipe includes one pound of turkey kielbasa for a main dish—add a salad and you have a meal; to make them a side dish, as below, I omit the kielbasa.

Red beans and rice

2 t olive oil
1 c onion, chopped
1 c celery, chopped
¾ c red or green bell pepper, chopped
2 t garlic, minced
½ t thyme, dried
½ t basil, dried
½ t oregano, dried
½ t black pepper
½ t salt
½ t Tabasco (more or less to taste, optional)
2 bay leaves
1 14½-oz can fat-free chicken broth
1 15½-oz can red kidney beans (I prefer Progresso dark red kidney beans)
1¾ c instant (5-minute) rice
½ c okra, fresh, chopped or frozen, not thawed, chopped
½ c water, if needed

Heat oil over medium heat in a 12-inch skillet that has a lid. As you chop them, add the onion, celery, bell pepper, and garlic to the skillet. Cook vegetables until crisp-tender, about 4 minutes, stirring frequently. Stir in thyme, basil, oregano, black pepper, Tabasco, and bay leaves.

Raise heat to high, add broth, cover skillet, and bring to a boil. (If using kielbasa, cut it into ¼– to ½-inch thick slices and set aside.) Drain and rinse the beans.

Once broth boils, add beans, okra, and rice (and kielbasa, if using). Reduce heat to medium-low, cover the pan, and cook until rice is tender, 5 to 10 minutes. If the broth is absorbed before the rice is tender, add additional ½ cup of water. Serve hot.

HOT! HOT! HOT!

Not! How ‘bout Rainy! Rainy! Rainy! — and at the worst possible point in the summer for me and mine. We went to Hampton Beach for 4 days, rain. We were trying to end the baseball season, rain. We went to see Bruce Springsteen and the E Street Band at Foxboro Stadium, rain. We went camping at Old Orchard Beach, rain. But I’m not complaining, in fact, I’m turning it to inspiration ... that, combined with the National Blog Posting Month topic of “Hot,” has turned me to “hot” recipes — some new ones and some tried-and-true.

This is one I’ve always loved at a party. They take a little time, so make them up ahead of time, then just heat them at the last minute, and enjoy your guests. Beware, they’re hot!

Cheesy Chicken Pepper Poppers

1 jar hot cherry peppers in vinegar, stems and seeds removed
2 chicken breasts, poached and shredded
6 green onions, finely chopped
2 garlic cloves, minced
12 oz cream cheese, softened to room temperature
2 eggs
3 T heavy cream
1 c Monterey Jack cheese, grated
1 T cumin
salt and pepper, to taste

Combine chicken, onions, garlic, cream cheese, eggs, cream, cheese, cumin, salt, and pepper; mix well. Stuff each pepper and place on a baking sheet. (Peppers can be covered and refrigerated at this point, or packaged in an airtight container and frozen for later use.)

When ready to serve, preheat oven to 350°. Place peppers on baking sheet in preheated oven. Bake until filling is puffed and peppers are soft, about 45 minutes. Serve hot.