Recipe: Bits and Bites

My beau had a tendency to pick up a box of cheerios when they are on sale in this bachelor years. Being on auto-pilot he didn’t notice that the collection had become quite large (like over a dozen boxes) in the kitchen. When he moved in with me we had to make a plan aha there was just So. Many. Boxes.

Any that weren’t expired were donated to the food bank of course but that still left a few with us so I decided it was time to up my bits and bites game.

One thing I’ve learned through testing out a few recipes and ideas is the actual bits you choose (like pretzels, crackers and of course… Cheerios) can be really flexible but that brine is what makes it.

Below is the Bits and Bites Recipe I’ve come to enjoy and sticking with. Have fun with your mixture and the salty brine will make it pop.

8 Cups of Crispix or Shreddies

8 Cups of Cheerios

4 Cups of pretzels

2 cups (or 1 box) of something cheesy like goldfish or cheese nips

THE BRINE:

2 Cups (or 1LB) of Butter, melted

1/3 Cup Worcestershire Sauce

A squirt of Siracha Sauce (big squirt if you’re feeling spicy, little squirt of your beau can’t do any spicy)

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Salt

1. Preheat oven to 250 degrees Fahrenheit.

2. Mix the dry ingredients together in a large pan (I use a turkey roaster).

3. Combine all the brine ingredients together.

4. Gently pour the brine over your mixture, mixing to ensure all pieces are coated.

5. Bake for 2 hours, checking on it and mixing it every 30 minutes.

6. Let the mixture cool and then store. I recommend some repurposed glass jars personally but a larger tupperware works too.

Recipe: Clementine Marmalade

I’m not usually one to go on long stories about how I came upon and discovered a recipe, but this story is kind of cute. I promise to keep it brief.

I was innocently watching a Facebook live stream for charity and clementine marmalade was used in a cocktail they were making. Something about that sounded so neat so I HAD to look into it. I always struggle getting through a whole box of clementines by myself (only one in the house that likes them) but I just love them! Making marmalade was a great way to take advantage of and preserve all the Christmas oranges in the house.

Be sure to Sanitize your Jars before adding the marmalade to ensure it will last.

There, that’s the story. I promised to keep is short and below you’ll find my recipe for Clementine Marmalade.

11-12 Clementines (about 2lbs)

2 lemons

6 cups of water

7 cups of sugar

1. Rinse the clementines and lemons.

2. Slice the clementines to about 1/8” thickness. Rind and all!

3. Slice each round into quarters and place them into a large pot.

4. Zest the lemons and then juice them. Add to the pot.

5. Add the water, stir it all together and bring it to a boil on high heat.

6. Reduce the heat and simmer for 45 minutes or until the clementine rinds are good and tender.

7. Add the sugar to the pot and stir until well dissolved.

8. Bring back to a boil and cook for 15-20 minutes.

9. Carefully pour mixture into jam jars (5- 500ml jars) and place the lids on.

10. Set in a hot water bath (also beneficial for washing the outside of the jars because STICKY) for 10 minutes and await for the pops of the tops to ensure the seal for preservation.

11. Let the jars cool overnight.

12. Serve! Enjoy it on toast, in a cocktail or whatever feels right. Refrigerate after opening.