Snack Mix Roasted Potatoes

If you've ever read my post on homemade Chex Mix, you know that I have a very specific method for eating it.

My friend Natalie was the best person for me to share a pre-made bag with because I only like the Chex & pretzels, and her favorite was the bagel chips & breadsticks.

So when my mom started making her own Chex Mix, I saw no reason for her to put in those silly little pale breadsticks & disgusting rye bagel chips.

And seriously - wheat Chex?  Please.

For the birds, I say.

But she flat out refused, claiming plain corn Chex & pretzels was far too boring.

There had to be variety.

So.... I just continued to pick out the pieces I liked, and left whatever I didn't want.

(I used to do this with other things too.  I was always getting yelled at for picking out all the M&Ms and raisins from a jar of Costco trail mix she kept in our kitchen).

Then my birthday came around.

My mother asked, "What kind of cake do you want?"

"Whatever - something chocolate.  But I also want Chex mix - with only corn Chex.  Not even pretzels."

She shook her head.  "I wouldn't exactly call that a mix, but hey - it's your birthday."

Yep.  Chex 'mix' with just corn Chex.  She and my stepdad never let me live that one down.  (Mr. Vittles eventually joined in on the fun as well, as it became a birthday tradition).

But I ate the entire batch by myself, and loved every second of it.

Only recently did it occur to me that the seasonings of Chex mix would probably transfer well to roasted potatoes.

But these aren't technically a 'mix' either .... I guess if you're feeling crazy you can throw in some bagel chips?

Snack Mix Roasted Potatoes

• 1 1/2 lb. russet or yukon gold potatoes, skinned & cut in 1" dice
• 2 T. canola oil
• 1 T. Worcestershire sauce
• 1/2 t. kosher salt
• 1/2 t. onion powder
• 1 t. garlic powder
• 1/4 t. smoked paprika (or regular, is fine)
• 1/2 t. seasoned salt
• dash cayenne pepper

Preheat oven 400 degrees.

Combine oil with Worcestershire and spices in a small bowl or measuring cup.  Skin & dice potatoes and place in large bowl.  Cover with oil mixture, and toss to coat.

Spread out potatoes on a baking sheet greased with nonstick spray, and bake in preheated oven 45 minutes to one hour, stirring carefully with a heatproof rubber spatula every 15 minutes until done.  Adjust seasonings to taste, and serve immediately.  Serves 3-4

Original Recipe

Cheddar & Herb Drop Biscuits

Today was a very special day for me.

I got to wear what I would call "real" shoes for the first time in months! 

Since I went back to work in mid-February after my foot surgery, I have had to wear running shoes every day with my dress clothes.  I even had to wear them to my friend's wedding.

And it has been awful. 

I felt the sneakers were least offensive when partially covered by pants, so I have not put on a dress since the beginning of January.

But I love skirts & dresses, so do you know how painful that has been for me?  Three whole months of ignoring probably the largest section of same-type items in my closet?

This morning, I spent so long looking at all the potential outfits I could wear that I didn't have time to stop for my usual coconut iced coffee at D&D...

...which would normally be a catastrophe, but I was so jacked up on my excitement to put on a high-waisted skirt & black boots that I didn't even need caffeine!

Not to mention it's Friday. 

And after the past two days (where it actually snowed a little bit here despite the supposed beginning of Spring) it was sunny out. 

And... I came home from work and nibbled one of these leftover biscuits from last night's dinner. 

AHHH!

Seriously - could life get any better?

Actually, maybe if the biscuits had crumbled bacon in them that might be better. 

?

Just throwing that out there.

Cheddar and Herb Drop Biscuits

• 1 C. all purpose flour
• 1 1/2 t. baking powder
• 1 t. white sugar
• 1/4 t. cream of tartar
• 1/2 t. garlic powder
• 1/4 t. salt
• 2 t. minced, fresh parsley (or other herb of your choice)
• 1/2 C. cheddar cheese, grated
• 1/4 C. melted butter
• 1/2 C. milk

Preheat oven to 375 degrees.  In large bowl, combine flour, baking powder, sugar, cream of tartar, garlic powder, salt, and parsley.  Stir in butter, milk, and cheese until dry ingredients are just moistened (and cheese is evenly distributed). 

Drop batter by 1/4 C. on lightly greased cookie sheet.  Bake until golden on edges, 17-20 minutes, and serve warm.  Makes 6 biscuits.

Recipe Adapted from AllRecipes.com

Sweet Yellow Cornbread

Ok.  So I can't leave you hanging with the cornbread recipe.

The turkey chili needs it... like the Giants are going to need some serious 'rooting' this Sunday night when they play Indianapolis.

You promised, remember?  I'd give you the cornbread and you'd wish for my team to make it to the Superbowl.

But the season just started so we're gonna have to take this one game at a time. 

Manning vs Manning, how utterly exciting!

C'mon.  Your chili told me it was lonely....

Chili & Cornbread. 

Manning & Manning.

   

Travis Lindquist/Getty Images found on Yahoo! Sports                

 

Mr. V is a Dolphins fan (I married him anyway) but he was reading an article with this pic from the last time Indy played NY & noticed the brothers have the SAME look on their faces!  

Gonna be a crazy game.

At least I know which Manning you'll be cheering for.

Anyhoo... this cornbread recipe is actually from the back of the cornmeal package.

I'll (sadly) admit that I used to make the Jiffy brand out of the box for convenience sake - but I started noticing it had a strange aftertaste.  Not to mention it probably has hydrogenated oils and all that bad stuff you're not supposed to eat.

The one thing I do like about the Jiffy cornbread is that it's sweet.  Like cake.

Mmmm.  Cake with dinner.

So I used Indian Head's suggestions for making their original recipe moister and sweeter.

Slightly more work for a cornbread that's waaaay better than anything out of a box!

Sweet Yellow Cornbread

• 1 C. yellow corn meal 
• 1 C. flour
• 1/2 C. sugar
• 3 t. baking powder
• 1 t. salt
• 1/2 C. oil
• 2/3 C. milk
• 2 eggs, beaten

Preheat oven to 400 degrees.  Combine corn meal, flour, sugar, baking powder, and salt in a bowl.  Mix oil, egg, and milk together and add to dry ingredients with a few stiff strokes.  Beat only until combined.  Bake in greased 9x9x2 inch pan for 20-25 minutes.

Recipe from Washington Quality Foods, the makers of Indian Head Corn Meal