There are some things were self-control just doesn’t happen for me. This smoked Chex™ mix is one of them. Put a big bowl of it in front of me and it’ll be gone soon. Specially the bagel chips. There’s something about the bagel chips in Chex™ mix, specially after they’ve been smoked. The smoke flavor is not overwhelming, but it’s there, and it’s different in a wonderful way. The smoke compliments traditional Chex ™ mix flavors perfectly.
The cereal in this smoked Chex™ definitely soaks up the smoke, so do not go crazy with the wood in your smoker. Use a very small chunk, smaller than would fit in your palm, and use only a lighter wood. No mesquite or hickory here, go for the lighter fruit woods.
For another great snack idea, try my smoked olives and smoked Cheetos.
Smoked Chex™ Mix
For a slightly spicier version, add a few teaspoons of your favorite hot sauce to the melted butter and Worcestershire sauce mixture. Don't go crazy with it or the mix will take longer to get crispy.
Servings 12 cups
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal
- 1 cup small pretzels or pretzel pieces
- 1 cup mixed nuts
- 1 cup small bagel chips
- 6 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons seasoned salt I used some of my homemade mix, see below
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
Homemade seasoned salt (makes more than you'll need for the Chex mix)
- 1/2 cup Kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Fire up your smoker for cooking at 250 F. Add only one small piece of light wood, such as apple or peach. If you are using a smoker that has a water pan, such as the Weber Smokey Mountain, do not fill the pan with water.
Combine the cereals, pretzels, nuts and bagel chips in a large bowl.
Melt the butter in a small saucepan. Add the Worcestershire sauce and stir.
Combine the seasoned salt, garlic powder and onion powder and slowly whisk into the melted butter.
Drizzle the butter mixture over the cereal and gently toss to coat.
Place into a disposable 9" x 13" deep aluminum pan and place on the top rack of the smoker.
Smoke for 1 hour or until the mixture turns golden brown, stirring every 15 minutes.
Remove and let cool completely before serving, or store for up to 2 weeks.
This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omlets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.
Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.
This recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.
Pork Chorizo Stuffing
Servings 3 pounds
- 1 tablespoon vegetable oil
- 1 cup sweet onion diced
- 1 cup green bell pepper diced
- 4 cloves garlic minced
- 2 pounds ground pork crumbled
- 1 pound Mexican chorizo crumbled
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper to taste
Heat the oil over medium-high heat in a large skillet.
Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
Add the garlic and cook another minute.
Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
Season with salt and pepper to taste.
It seems like forever that I’ve been searching for a replacement for those rather expensive packets of dried Ranch dressing mix you can buy at the store. Finally, I’ve found the perfect one. And the nice thing about making the mix at home is that I can tweak it a bit for my own tastes. For me that means a bit more dill.
This recipe for Ranch dressing mix requires dry buttermilk. I found it near the canned and powdered regular milk in our grocery store. Although it wasn’t cheap, it’ll make a very big batch of dressing mix, more than making up for the cost versus the packaged stuff.
Ranch Dressing Mix
- 1/2 cup dry buttermilk
- 1 tablespoon dried parsley crushed
- 1 teaspoon dried dill weed
- 1 teaspoon onion powder
- 1 teaspoon dried onion flakes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
Combine all ingredients. Crush in a mortar or pestle or pulse a few times in a spice blender.
Store in an air-tight container.
To make salad dressing combine 1 tablespoon of the mix with 1 cup mayonnaise and 1 cup milk.
For use in recipes, substitute 1 tablespoon of mix for each envelope required.