Granola!

When it finally occurred to me that granola is "just" oatmeal (yes, I was slow about realizing that) it dawned on me just how much money I was wasting buying it. Even if I did buy it from the bulk bins. So, I have been on a quest to not only create the perfect granola recipe, but also the perfect granola bar recipe. The quest for the perfect granola bar is still going, but I may share some of the creations so far. Luke has enjoyed most of them at least. The granola recipe I am giving you is open to variety - the sky is the limit. It's sooo yummy like I do it, but I'm giving you a few suggestions if you want to change it up.

Now for today's recipe - Granola!
You can double or triple this recipe if you want, but this is a "basic" amount, if you make it weekly-ish.

Ingredients:

2 cups oats (NOT the instant or quick oatmeal stuff, the good old OATS that make oatmeal (and cookies, and muffins, and breads, and bars...)

2 tbsp butter (or oil if you prefer - weirdo!)

1 tsp cinnamon (not everyone like cinnamon as much as I do, you could cut it in half or even omit it)
1/2 tsp vanilla (or any other liquid flavor - maple, coconut, almond...)

3 tbsp (packed AND heaping) brown sugar

2 tbs honey (or agave nectar - and peanut butter or tahini should work too!)

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Preheat the over to 300*.

Put the oats in a bowl (big enough to mix the other stuff into).

In a skillet (you should hear my son say that word - HILARIOUS!) on the stove, mix the butter, cinnamon, vanilla, brown sugar, and honey while heating over med-low heat.

Keep stirring & heating until the mixture is pretty liquidy (I don't think that's a word, huh?) & the sugar is starting to dissolve. Don't cook it too long or it might start to crystallize.

Pour the liquid into the oats & stir until they are well coated. It might seem like there isn't enough liquid - just keep stirring!

Spread the oat mixture on a cookie sheet/pan. I prefer to line it with parchment paper for ease of removal & clean up. :)

Cook for 30-40 minutes total. Be sure to stir the mixture up at least once (every 10 minutes is ideal, but I live in the real world...).

Oh - did I mention - make this right before you have company. Not because you're gonna share, but because it will make your house smell really good!

Once it cools, the granola will be crunchy & yummy & ready to eat! ...OR... you can add nuts, dried fruit, or whatever else you like to it, then eat it. (Dried cranberries + walnuts are my favorite addition.)

I'm baaaaack!

I've been cooking like crazy lately. I'm working hard at cutting out processed foods so I'm busy perfecting everything from granola bars to cookies to crackers. I'm obsessed with growing a healthy family and that means making a lot of kid (and husband) approved foods that aren't full of high fructose corn syrup, chemicals, and words I can't pronounce. I probably won't include as many pictures as I used to, and my layout may not be as consistent, but I will share all I can when I can. Stay tuned... first up will be MUFFINS! Yum!
Now, I'm off to go eat some of those muffins. ;)

Strawberry Blueberry Muffins

This recipe will make 8 "normal" sized muffins.
Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder

1 tsp cinnamon
1/3 cup vegetable (or canola) oil
1 egg
1/3 cup milk (I use whole, but you can use whatever you have in the fridge)
1 cup fresh blueberries

1 cup fresh strawberries (or 2+ cups of whatever fruit you like)

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Preheat oven to 400 degrees.

Use muffin cups or spray the muffin pan really well. This is a really sticky batter.

Mix the flour, sugar, salt and baking powder.

Mix the oil, egg and milk together.

Mix the wet stuff with dry stuff.

Fold in berries. Be careful! Too much manipulation will hurt the batter and it will break the berries. Fold nicely!

Throw out anything you ever learned about only filling the muffin cups 1/2 to 3/4 full. Fill them to the top. All the way. It will be okay. I promise.

--------------------

Topping (optional, if you want to cut calories skip it!):

1/4 cup sugar (white or brown will work, use whatever you like most)

2 tbsp all-purpose flour

2 tbsp butter

1/2 tsp ground cinnamon (more or less to taste)
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Mix ingredients together.

*The butter needs to be room temp.* (wanna know a secret? I NEVER put that much planning into my baking, so I stuck the butter in the microwave at a low temp (3) and nuked it for about 15 seconds.)

Mix with fork, I just do a mush/chop combo until it's all combined & lumpy.

Sprinkle it on top of the muffins.

Don't add too much or you'll weigh the muffins down, but don't add too little or you'll miss out on the yummy goodness! ;) This recipe should make just enough for the 8 normal sized muffins you have. If you're making bigger or smaller muffins, I'm not sure how the recipe works out so just be careful.
Bake for about 20 minutes. At least check it at 20 minutes, add a little more time as needed but don't burn it. Your house is gonna smell soooo good, you don't want to miss out on eating these!

I Give Up

Obviously my brilliant idea hasn't worked out like I hoped. Seriously though, working 35 hours a week (and spending 1.5 hours/day playing in traffic), wrangling a toddler, cleaning the house (sorta), giving the hubby some attention (occasionally), and keeping up with 2 dogs... Among a million other things I've got going on... I just can't seem to manage finding time to take pics of the food I'm cooking AND get them posted, along with instructions, here.
I think what I'm saying is... I quit. :( I may be back, and I'm gonna leave this blog up a little longer just in case anyone actually wants some of the recipes, but I think this is the end.
Goodnight & farewell.

Hobo Packs on the Grill

12 Simple Ingredients:

3 small/medium Squash (zucchini if you prefer) (diced)

A heaping handful (or 2) of cherry or grape tomatoes (cut in half)
A handful of grapes (cut in half)
3 ears of corn (cut in 4 pieces)
1 onion (large dice)
1 bell pepper (large dice)
1 meatless patty and/or 1 boneless chicken breast

Olive Oil (a dash)

Seasoned Salt
Italian Seasoning and/or Chili Powder
(Salt & Pepper to taste)
(This will easily feed 2 adults, a picky toddler, and still provide left-overs for lunch the next day!)

Prepping the Goodies:
(You will probably just want to stick with one version, unless you're an over-achiever like me. ha!)
Combine squash, tomatoes, grapes, corn, onion, & bell pepper in a bowl.
Add about 2 tbsp olive oil.

Add 1 tbsp of seasoned salt.
Add 1 tbsp of either Italian seasoning, or chili powder.

Add salt & pepper to your liking.
Combine well.

Meanwhile, place the chicken (if you're using chicken) in a Ziploc bag & pound it with a meat mallet, rolling pin, spoon, your hand... Whatever you got! (The Ziploc will keep the juice & bits o' meat from flying all over your kitchen. Feel free not to use it, I just prefer a salmonella-free home. lol) I prefer *really* thin meat. It cooks faster & seems to absorb flavor better. And, when I say that I prefer really thin meat, I of course mean that I prefer to serve it really thin, I'm not eating the stuff. ;)

Making the Packs:
Cut 2 longish pieces of aluminum foil. (Or, if you're doing 2 meals, like I did, cut 4 pieces.)
Lay 1 piece of the foil out on the counter.
Pile the veggie mixture on the foil, spreading it out a bit.
Place the meat on top of the veggies.

Take the 2nd piece of foil & lay it on top of the mixture.
Fold the edges on all 4 sides up really well. Make sure there is no place for steam to escape!
Now, On To the Cooking!:
Place the packs on the grill, over medium-high heat.
Cook for about 40 minutes - no peeking or you lose your steam!
(You can cook it in the oven if a grill isn't available. My guess would be 35 min at 350*.)

How to Eat:
You can serve it straight out of the pack. (Great for outdoor parties or camping!)
Or, you can be a bit fancier & serve it on a plate, like I did. ('Cause I'm REAL fancy.)
Serve it with some bread that you butter & grill... Yumm-o!

Luke's response? Heck, I made this like a month ago, I don't remember. (Yes, I know, I've been busy. Toddler people - toddler. -and if you've never had one, then no, that word doesn't mean anything to you.) I want to say he actually skipped the BBQ sauce this night though - that says A LOT. I remember the chicken was soooo moist, it was just falling apart. Steam really is a great thing. I really think fish is the best meat for hobo packs, but there's not a lot of fish eating in my house.

Meat-lover Variation:

Um, what? You got meat this time. Duh. ;) Really though, if you like fish, this is the perfect kind of recipe for it!

2 more dinners...

Coming soon. I promise. I know, it's been waaaay too long. I suck. Get over it. ;)

Mexican Lasagna

One of the staples in our house. This is sooooo easy & very yummy!

6 Simple Ingredients:
Rice (any kind you like. You can even use 90 Second Rice or another pre-flavored kind, just skip the canned tomatoes then!) Make 4 servings' worth.
Mexican Stewed Tomatoes
Corn Tortillas (white or yellow will work the same) Don't know how many, just keep the bag handy!
Enchilada Sauce (I prefer Old El Paso Medium or Mild) 1 can
Refried Beans (you can make your own if you have the time) 1 can
Shredded Cheese (cheddar, Mexican mix, or whatever floats your boat) 2 cups (more if you like)

Prepping the Goodies:
Start the rice cooking (according to the directions on the package). *Use the liquid from the tomatoes as part of the water you use to cook the rice!*
Meanwhile, throw the tomatoes in either a blender or food processor & chop 'em up.

Once the rice is finished cooking completely (after it has set), add the tomatoes.
Now, start layering the lasagna:
Spray the bottom of the dish you're using.
Spread tortillas to completely cover the bottom.

Then spread all of the beans on.
Cover in 1/3 of the enchilada sauce.
Sprinkle 1/3 of the cheese.

Cover all that with another layer of tortillas.
Then all the rice.
Then 1/3 of the enchilada sauce.
Then 1/3 of the cheese.

For the last layer...
Spread more tortillas out.
Then pour on the remaining enchilada sauce.
Then cover with the last of the cheese.
Now, on to the Cooking!:
Cook in a 350 degree oven for 30 minutes. That's it. Easy, huh?
How to Eat:
Really, you need sour cream. Guacamole & some pico would be a great addition too. But, if you're like me, you're throwing this together 'cause it's what you have left when you're realllly needing to make a run to the grocery store but keep putting it off. ;) I promise, it's yummy without the extras, but it's beyond yummy with them. We did at least add a beer for him & a Parrot Bay something-or-other for me. 'Cause what's good Mexican food without alcohol?
Luke always love this. Even when I switch the recipe up & don't think it's as good as usual, he loves it. It's cheese & beans & spicy rice - what's not to love?
Meat-lover Variation:
Brown some ground beef (or turkey, or chicken) & add some taco seasoning. Then mix the beans in with the meat & use that as the first layer.

Easy Spicy Grilled Dinner

I'm baaaaaack. At least for now. ;) Here's a quick, easy, flavorful dinner idea for you.

13 Simple Ingredients:
Olive Oil (as needed)
Lime Juice
Garlic Salt
Cayenne Pepper (optional - not recommended for kiddos)
Chili Pepper
Paprika
4 tbsp Butter

Chicken breasts (or other parts) - 1 portion per diner
2 Ears of Corn on the Cob (halved & cooked in boiling water for about 8 min)
2 Squash (cut in equally thick pieces, long ways)
1 Zucchini (cut in equally thick pieces, long ways)

1/4 Large Red Onion (cut in equally thick pieces)
Flat Bread (1/2 piece per person)

Prepping the Goodies:
Marinate the chicken over night in a mix of chicken broth & lime juice. If you're like me & decide to make this at the last minute, splash 2 tbsp of lime juice on the chicken & defrost it in the microwave. :)
Then beat the crap out of it. Okay, let's just say - flatten it out pretty well, being careful not to tear it into a million pieces.
Now, sprinkle both sides of the chicken with garlic salt (LOTS of it!), cayenne (Go easy on it, I've seen bad things happen with ppl & too much cayenne - think hospital trip. Seriously.), chili powder, and paprika.
Brush the veggies all with enough olive oil to keep 'em from sticking.

For the butter:
(You will need to make more if you're serving more than 4 people.)
Soften (NOT melt), 4 tbsp of butter.
Add 1/2 tsp lemon juice,
1/2 tsp garlic salt,
1/4 tsp chili powder
1/4 paprika
(Throw in a pinch of cayenne for heat if you want to.)
Mix all of that up really well.

Now, on to the Cooking!
Now, put it ALL on the grill. It will all stay there on medium heat for about 20 min. Be sure to turn it after about 10 min.

(Once everything is cooked, throw the flat bread on the grill for a few minutes to warm it up.)

How to eat:
Cut the squash, zucchini, & onion into bite sized chunks.
Throw them in a serving bowl.
Add 1/2 of the butter mixture.
Stir.

Take remaining butter & spread on corn & 1 side of each piece of flatbread.
I added a dollop of sour cream for the chicken 'cause... well, why not?

Luke's response: it's pretty good. When asked if I could make it again ('cause it's SO easy) he said yes. That's a good sign from a man that wants BBQ sauce on all chicken. haha!
My thoughts? The veggies are wonderful! I didn't add cayenne to the butter 'cause I really hoped the kiddo would eat some. He didn't & I would've liked more spicy flavor on the corn personally. (The veggie mix was fine 'cause the onions added a kick.)

Meat-lover Variation:
You have got to be kidding me. That's more than enough meat for anyone! ;) But, some crumbled bacon would add a good dimension to the veggie mix.