This recipe is adapted from Pioneer Woman’s Sour Cream Noodle Bake. And by “adapted” I mean I left out the green onions and changed the name. It’s very comforting and very tasty. I described to to Mr. J as an American take on an Italian-style dish. It’s a great way to remix spaghetti for something a little different. Head over to P Dub’s for the recipe. It’s pretty darn good, and she has great process photos.
There is one more difference from PW’s. I used these egg noodles in lieu of the ordinary kind. They tasted like homemade. Make the switch, if you can find these noodles. You won’t regret it.
One more thing… instead of making a 9 x 13 casserole, I made two 8 x 8s. I baked one for dinner and froze one to be baked later. This really helps on nights when I don’t have any energy to cook, I don’t have any time, or I’m out of inspiration. Both versions turned out great. I think this recipe makes a great addition to a frozen meal plan, and I really liked this method of half and half. I think I’ll do it again.
Mr. J here. I’m in the process of transferring the blog over to a new domain. Becca seems to enjoy sharing with you the awesome food that I get to eat and the vegetably…yes that’s now a word…vegetably stuff that I don’t. My failure to support her in whatever way I can might mean an end to the deliciousness…sooo we can’t have that, can we?
Getting all the data moved over’s going to take a little work on my part. I insisted on picking up some hosting to go with her shiny new domain so that we could register a few more in the future. Aside from that, it’s just been a while since I’ve done much front-end UI work and server administration so I’m long overdue. We should have a new site and design up and running soon. In the mean time, she’ll still be posting new content here for you to enjoy.
I’m mostly sure that I can probably pull this off…uhh…yeah, sure I can! I’m from the internets!
Mr. J eats a lot of “breakfast bars.” Sweet and Salty Nut Peanut are his favorite. I decided I wanted to take them on as one of my “Store-bought Remixes” after seeing a recipe on Cool Hunting.
I made two batches: peanuts, peanut butter, and chocolate chips for Mr. J and “trail mix” almonds, almond butter, and dried fruit for me. They were delish!
Ingredients…yep, that’s a biscuit in the background photo bombing the picture.
1/4 cup nut butter (peanut or almond)
1/4 cup honey
1 cup rolled oats
1 cup puffed grain cereal (I used this from Kashi)
1/2 cup nuts, chopped
1/3 cup sweet treat (Like chocolate chips/M&Ms or dried fruit) *
pinch of sea salt
*Raisins would be great. My dried fruit mix had dried cranberries, blueberries, and cherries.
Make the glue: mix the nut butter and honey and warm over low heat. Once it’s incorporated and thinned out, pour over remaining ingredients and mix well. Pour into a baking dish or sheet lined in wax paper or parchment. Use the back of a wooden spoon or your hand protected from the sticky by a small piece of parchment to smooth out the top. Like so…
Turn the block out onto a cutting board and cut into desired-size portions. I wrapped each bar in parchment and sealed in a zip-top bag to keep them fresh.
Notes: They’ll stay fresh for about a week, if they last that long. I used less “glue” than the recipe called for. You can experiment with ratios to find what works for you.
Not sure which way to cut?
I like this diagram and explanation from Bon Appetit.
Another serving suggestion for your fajita chicken: Quesadilla Pie! Or this one is shown with left-over taco meat:
Here are some photos of my chopping efforts for the fajitas in this week’s posts:
Hat tip to Mr. J for the beautiful end-grain cutting board. I <3 it, too!