Lemon Bar Muddy Buddies

I normally post my Iron Craft projects on my other blog, Pursuit of Craft. But this one is a recipe, so here it is!

The Iron Craft challenge was to create something to do with picnics. I recently found a recipe for Lemon Bar Muddy Buddies, which got me so excited. They taste like lemon bars, but in the form of fun little bite-sized snacks. Toss a batch of these in a lunch basket with some sandwiches and water bottles and you've got the makings of a great picnic!

Lemon Bar Muddy Buddies
(from Lemon Tree Dwelling)
8 c. Rice Chex cereal (generic works fine!) 
1 c. white chocolate chips 
1/2 c. lemon curd 
1/4 c. butter 
1 1/2 c. powdered sugar

Melt white chocolate chips and butter in a small saucepan over medium heat, stirring constantly. (The melting won't be smooth - don't worry!)

Once melted, remove from heat and stir in lemon curd until smooth. Pour Rice Chex into a large paper bag (grocery size) and pour lemon mixture over cereal. Fold the bag to seal and shake to coat cereal. 

Add powdered sugar to paper bag and shake once more to coat.

Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.

Yummy!

Linking to:
Think Tank Thursday at Joyful Homemaking
Weekend Wrap-Up Party at tatertots & jello 

My Kitchen My World - Cuban Pork with Black Beans and Rice

After a very long absence, I am once again contributing my culinary offering to My Kitchen My World. The country for June was Cuba. So I hopped onto Allrecipes.com and found some delicious Cuban recipes.

Cuban Pork
(adapted from Allrecipes.com)
1 1/2 lb. pork loin roast, cut into 5 or 6 thick slices
1 lime, zested and juiced
2 tsp. olive oil
1 tsp. cumin
1/2 tsp. salt
1 pinch crushed red pepper
1 tsp. minced garlic

In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.

Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

This pork is just bursting with lime flavor, and it paired really well with some plain rice and some delicious black beans.

Cuban Black Beans
(Adapted from Allrecipes.com)
2 tbsp. olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 tsp. minced garlic
3 cans black beans, not drained
1/2 can tomato sauce
4 oz. roasted red pepper, chopped
1 tbsp. vinegar
2 tsp. salt
1 tsp. sugar
1 tsp. black pepper

Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.

Into the onion mixture, stir the beans, tomato sauce, red pepper, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. 

Ahh, feels good to be back. I really am going to try to post recipes more frequently, I've really slacked off the past few...um...years.... 

Linked to:
Weekend Wrap-Up Party at tatertots&jello 
Think Tank Thursday at Joyful Homemaking 
Project Inspire{d} at Dukes and Duchesses