Day 14 - Recipe 22 & Another Bonus

I fully intended to provide a new dinner recipe tonight, but that just didn't happen! I spent most of the morning working on my August Daring Baker challenge and then took the fruits of my labor over to Monica and Travis. (Side note: Welcome home, Travis! Hope you enjoy your R&R!) What was only supposed to be an hour or two visit turned into a 7 hour visit! They invited me to stay for dinner and I happily agreed. Monica made Chicken Lo Mein and it was awesome! She kindly gave me the recipe, so I am posting it here.

But, since I did not make the meal, it doesn't count as my new recipe for the day. It was about 5 PM when I realized I wouldn't be making dinner so I had to come up with a plan fast. I found a recipe for Froot Loop Clusters at Baking Blonde a few weeks ago and thought it looked interesting. I ran home to get the ingredients (Froot Loops and white chocolate) and hurried back to Monica's to throw them together for dessert. They were incredibly sweet (and delicious!!!) but what else would you expect from sugar cereal and chocolate?

I promise a main dish will make an appearance tomorrow. Now hopefully it will be a successful meal!!!!


Chicken Lo Mein

1/2 lb angel hair pasta
4 1/2 TBSP hoisin sauce
1/3 cup chicken broth
3 TBSP soy sauce
3 tsp sesame oil
1 1/2 tsp cornstarch
2 TBSP olive oil
1 TBSP finely chopped ginger
1 medium onion, chopped
10 mushrooms, sliced
1/2 cup carrots, sliced
1 cup broccoli florets
1 cup sugar snap peas, halved
1 can baby corn
1 lb chicken breasts, cut into bite sized pieces

Cook noodles and rinse with cold water. Set aside. In a small bowl mix hoisin sauce, broth, soy sauce, sesame oil, and cornstarch.

Heat 1 TBSP olive oil in wok and add onion, ginger, and carrots. Stir fry 2-4 minutes. Add remaining veggies and cook 2-4 minutes more. Heat remaining oil and cook chicken until no longer pink. Combine all ingredients and heat through, about 3 more minutes.

Froot Loop Clusters

16 oz. White Chocolate chips or Almond Bark (or a mixture of the two)

1 TBS shortening (for melting if using white chocolate chips)

5-7 cups Froot Loops Cereal

Line a large baking sheet with Wax Paper or Parchment Paper. Set aside. In a large bowl pour in 5 cups of Froot Loops cereal. Melt white chocolate and shortening. Pour melted chocolate over cereal. Add additional cereal, 1/2 cup at a time, until cereal is well coated. You may not use all the cereal. Make sure they are coated enough to stay in a cluster.

Carefully spoon mixture onto prepared baking sheet into tablespoon-sized clusters.Allow to cool completely on counter or in fridge. Once cooled and completely set store in airtight container in a cool dry place.