Not for the first time, I found myself wanting to cook something we know and love today, to make up for the disastrous home-made kale chips from yesterday.
First, “Puppy Chow,” an old favorite. We have a program staff planning retreat at work tomorrow, and I’ll take most of today’s recipe to share, with a small container left over for the household to snack on.
1 cup peanut butter
1 cup chocolate chips
9 cups Crispix cereal (I use the cheaper and unimaginatively named “Crispy Hexagons” from HyVee)
1 1/2 cups powdered sugar
Melt peanut butter and chocolate chips together in the microwave, about 45 seconds at a time until thoroughly melted. Place cereal in a large bowl and pour chocolate/peanut butter over the top. Stir gently to mix without breaking the cereal into crumbles. Now comes the fun part, though I can’t vouch for it being germ-free: Pour half the powdered sugar into the bottom of a brown paper grocery bag. Gently pour the coated cereal on top of it, then add the rest of the powdered sugar. Fold over the top of the bag, take outside (this part is a little messy) and shake the bag gently to cover the cereal with sugar.
For my second act, I have six large chicken breasts on the stove, which I’ll chop up and make into a big batch of fruity chicken salad. We’ve found that chicken salad wraps make a good, portable lunch for The Husband, who eats his lunch on the road every week day. Everyone in the family loves this recipe, and it’s great for hot summer days:
Fruity Chicken Salad
4 boneless, skinless chicken breasts, cooked and chopped up or shredded
1/2-3/4 cups of mayonnaise
1 cup of grapes, halved
2 cans of mandarin oranges, drained
6 green onions, chopped
dash of salt, to taste
1 tsp curry powder
Mix all ingredients in a large bowl. Serve on lettuce or with crackers, rolls, or in wraps.
By the time I have the chicken salad finished, I’ll feel vindicated after yesterday’s kale debacle. Sigh of relief.