Texas Trash

Texas Trash | Feeding This Family

I don’t know about the rest of the country or even the world, but in Texas, chex mix, or Trash as we call it, is almost a religion. Everyone has their own way of making it, some are spicy, some are sweet. I’ve made them both ways. Typically Trash is a Christmas time snack, but I like to keep it around my house year round. I’ve tried countless recipes and tweaked and tweaked. I think I finally found the “one.” I’ve made this recipe 5 times in the last 3 weeks. This is pretty spicy so I suggest going easy the first time and then working up.

Texas Trash

This recipe make A LOT, more than my biggest bowl would hold, so I suggest only making half unless you have a VERY LARGE bowl.

1/2 (14 ounce) box of Rice Chex cereal

1/2 (14 ounce) box of Corn Chex cereal

16 ounces of a combination of your choice: Wheat chex, Bugles, pretzels, Goldfish crackers, Oyster crackers, Rye toast

8.75 ounce can of mixed nuts

1 cup of pecans

1 and 1/2 stick of butter (3/4 cup)

1 tablespoon Steak Seasoning

1 tablespoon Worcestershire sauce

1 tablespoon garlic power

Additional garlic powder and Tabasco

Preheat the oven to 250 degrees.

In a VERY large bowel, combine the cereals, crackers and nuts. In this step, be very careful not to crush the cereal.

In a separate bowl, melt the butter and combine with seasonings.

Carefully pour the butter mixture over the cereals and fold until the cereal is evenly coated.

Place the mixture into 2 large rimmed sheet pans. Sprinkle additional garlic powder and Tabasco over the mixture. Bake for 1 hour, folding over every 15 minutes. Depending on how spicy you like it, you can add more Tabasco at the first flip. Two doses of Tabasco (one at the beginning, one after 15 minutes) is very spicy.

Now eat it all up!

To make it easy on yall, I’ve done the calucations for a half batch, which is enough to fill one large bowl, one rimmed sheet pan and one gallon size Ziploc.

Texas Trash

(half batch)

1/4 (14 ounce) box of Rice Chex cereal (3.5 ounces)

1/4 (14 ounce) box of Corn Chex cereal (3.5 ounces)

8 ounces of your choice: Bugles, pretzel, Goldfish crackers, Oyster crackers, Rye toast

4.5 ounces of mixed nuts

1/2 cup of pecans

3/4 stick of butter

1/2 tablespoon Steak Seasoning

1/2 tablespoon Worcestershire sauce

1/2 tablespoon garlic power

Additional garlic powder and Tabasco

Preheat the oven to 250 degrees.

In a large bowel, combine the cereals, crackers and nuts. In this step, be very careful not to crush the cereal.

In a separate bowl, melt the butter and combine with seasonings.

Carefully pour the butter mixture over the cereals and fold until the cereal is evenly coated.

Place the mixture into 1 large rimmed sheet pan. Sprinkle additional garlic powder and Tabasco over the mixture. Bake for 1 hour, folding over every 15 minutes. Depending on how spicy you like it, you can add more Tabasco at the first flip. Two doses of Tabasco (one at the beginning, one after 15 minutes) is very spicy.

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

Chicken and Summer Vegetable Tostadas with Mexican Rice

Whew…seems like forever since I’ve posted. Life just never slows down…ever! So much has happened in life. We got married! Yay! Babygirl, who is no longer a baby, she’ll be 4 in 3 months, was diagnosed with asthma after a sudden attack that put us in the hospital for a few day. Big boy is a big boy, he’ll be 8 in 3 months also, and I swear he’s going to eat us out of the house. We joke he must have a worm. Life just keeps going.

One thing that never changes though is my desire to cook a healthy, mostly from scratch meal for my family. Lately I’ve been veering towards the more healthy side. I’ve never cooked super unhealthy, but we all know how our portions can get away from us. I’d really like to lose some more weight before we try to get pregnant in a year and half or two, so I’ve started watching what I eat, tracking my calories and intake and just started some at home exercise.

I’ll try to start posting our meal plans again and I may even start posting what my daily intake is to help others.

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Chicken and Summer Vegetable Tostadas
Recipe inspired from Cooking Light

2 teaspoons ground cumin, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast
1 cup chopped red onion (about 1/2 a large onion)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about half a large zucchini)
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 flour tortillas
Cooking spray
3 ounces cheese, shredded

Preheat broiler.

Chop the onion and zucchini, combine with corn cut off the cob all in one bowl. Chop chicken into small bite size pieces. Combine 1 teaspoon cumin and the salt and pepper, stirring well. Add the chicken pieces to the spice mixture and combine. Heat a large skillet over medium high heat, spray with non stick spray and add chicken. Saute chicken until no longer pink. At this time, working with two tortillas at a time. Place 2 tortillas onto a baking sheet, spray lightly with a non stick spray and place until the broiler until lightly brown. Flip the tortillas and do the exact same procedure to the other side. Proceed with the other two tortillas.

Once chicken is cooked, add the vegetable mixture, saute for 3 minutes. Add the salsa verde, the remaining teaspoon of cumin and half the chopped cilantro. Cook the chicken mixture until the sauce is reduced.

When the chicken mixture is reduced, turn the heat off and with a spoon separate the mixture in the pan into 4 sections. Spoon 1/4 of the chicken mixture onto each tortilla and then top with 1/4 of the cheese. Broil two at a time until the cheese is melted. Top finished tortillas with remaining cilantro. Serve immediately.

Serves 4, roughly 355 calories per tostada.

Served with Mexican Rice.

Mexican Rice

1 c. white extra long grain rice
2 T. finely chopped onion
1 1/2 T. caldo de tomate
1/2 t. garlic powder
Non stick spray
Water

In a small sauce pan, combine rice with onion. Spray throughly with non stick spray. Stir and saute the rice on medium heat for about 10 minutes until beginning to turn light brown. Add caldo de tomate and garlic powder. Stir, then cover with 2 c. water, stir again to loosen any rice from the bottom of the pan. Bring to a full boil, cover and simmer for 20 minutes.

Allow to rest then separate grains with a fork.

1/2 c. serving, serves 6, each 1/2 c. serving is roughly 109 calories

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.