Homemade Granola

After making this I'm convinced I've NEVER had homemade granola.  Probably because I never order the "lighter" items on the brunch menu like fruit or yogurt...

This recipe is SO easy and will last quite awhile.  I made this at the end of last week to have on our road trip to Arkansas for Lauren and Bryant's engagement party (check out Lauren's fabulous wedding blog: Southern Aisle).  I figured if we had this healthy snack in the car we would be less likely to eat the fatty, fast-food, road-trip diet.  Although we gobbled most of this granola down we still stopped at McDonalds, Sonic, you name it and we ate it..gross.  Maybe I should make another batch and go on a "granola-only diet" the rest of the week. 

Ingredients:

-3 cups of rolled oats

-1 cup of slivered almonds

-1 cup of cashews

-1 cup of shredded sweet coconut

-1/3 cup brown sugar

-1/3 cup of maple syrup

-1/4 vegetable oil

-2 tsps of vanilla extract

-1 tsp of salt

How-To: Caramelize Me Some Onions!

I LOOVE caramelized onions.  The sweet, velvety taste that comes out of these onions are great when added to a pasta with bacon, plopped on a big 'ole burger or as a pizza topping (like in my very first post: Artichoke Pizza)

Ingredients (this will be easy):

1 Vidalia (or other sweet) onion

1 Tbsp of olive oil

salt and pepper

Optional: fresh or dried thyme

Roasted Edamame with Sea Salt and Togarashi Pepper

I was browsing through my favorite cooking blogs this afternoon and found this recipe on thekitchn.com. I decided to give it a whirl since I had shelled edamame in the freezer! I added a little spice though...


Ingredients:


1 (16 oz) frozen bag of shelled edamame (shelled means no longer in the pods/shells)
2 tsps of olive oil
1 tsp of sea salt
1 tsp of Togarashi pepper (a japanese seven-spice blend)

Superbowl Series - Oven Fried Chicken Fingers with Honey Mustard Dipping Sauce

The Superbowl was weeks ago and I'm STILL posting recipes from my menu that day.  And to think I almost forgot about the best dish served! This is an easy, light alternative to fried chicken fingers.  I found the recipe in Cooking Light, which is probably my favorite cooking magazine. I have one sitting on the table to read today!!!  I tweaked the recipe a bit by mostly adding more spices than the amounts call for.  I didn't add any additional spices, just increased the quantity...

Ingredients:

1.5 lbs of Chicken Tenders

1/2 cup of buttermilk (I probably used more...)

1 cup of crushed Cornflakes

1/4 cup seasoned breadcrumbs

1 Tbsp of dried minced onion

1 tsp of paprika

1 tsp of dried thyme

1/4 tsp of black pepper

1 Tbsp of vegetable oil

1/4 cup of honey

1/4 cup of spicy brown mustard

Pineapple Chicken Salad

It warmed up and I finally feel like I live in Texas again.  Phew. 70 degree weather called for some chicken salad in the fridge! I first made up this recipe in high school when I was craving chicken salad and used what we had in the pantry.  I've tweaked it since.  The recipe is still served at the Pi Beta Phi House at the University of Kansas (last I checked) and has been used by caterers for ladies luncheons and showers....it's yummy!!

I don't love fruit because of it's texture, but love the flavor.  The pineapple in this recipe is not over-bearing  because it is crushed; it just adds a bit of sweetness. 

Ingredients:


3 lbs of skinless boneless chicken breasts
1 pkg of crushed up ramen noodles
1 large can (20 oz) crushed pineapple - don't drain
1 cup of sliced almonds (you can also use the garlic roasted salad toppers)
1 package of ranch dressing mix
2 Tbsp. of dill weed 
2 Tbsp. of garlic powder
1 bunch of green onions 
1 cup of mayo
Salt and pepper to taste

Valentine's Day: Message Heart Cupcakes

As I've told you all, I don't bake.  So my roommate, Lee, and I bought boxed cake mix and icing in the can.  But we added our own little Valetine's Day touch with the candies my mom sent me.

Superbowl Series - Spinach Artichoke Dip

Spinach Artichoke Dip is one of my favorite appetizers to order at a restaurant.  My mom made this recipe growing up and it's fabulous! It's the one item that the rest of my family requests SHE brings to each gathering.  This is one of my staples.  And the coolest thing? It cooks in the microwave!

Ingredients:

2 blocks of frozen spinach

2 jars of artichokes hearts (liquid reserved)

1 package of shredded monterry jack cheese

4 Tbsp of chopped white onion

2 Tbsp of butter

2 Tbsp of garlic powder

2 Tbsp of lemon pepper

2 Tbsp of mayo

4 Tbsp of sour cream

Superbowl Series - White Queso Dip

This is what I call "My White Cheese Dip" but if you ask my best friend, Erica, she will say it is "Her White Cheese Dip"...because it is.  I somehow convinced her that it should be "mine" in my zip code and "her's" in her zip code.  I didn't get her drunk.  She's just that nice!

This cheese dip is so much better than it looks in the picture.  So much better that it is the ONE dish that my family requires I bring to every gathering.  

Ingredients:

2 blocks of cream cheese

1/2 cup of chopped onions (can be frozen)

1/2 cup of mayo

1 (16 ounce) package of shredded monterrey jack cheese - about 2 cups

1 (16 ounce )package of shredded parmesan cheese - about 2 cups

Superbowl Series - Easy Deviled Eggs

Although we didn't have a big crowd watching the game together I still felt the need to cook too much. Here's one of four quick appetizer recipes that are great for game day or an easy party spread. 

Deviled eggs are easy, although I've definitely tasted some not-so-yummy ones.  This is an easy recipe that will make people going back for more than one, two, three or half a dozen (maybe that's just me).

Ingredients:

1 dozen eggs

2-4 Tbsp of mayo

2 Tbsp of spicy mustard

1 tsp white vinegar

1 Tbsp of sugar

Paprika to sprinkle

Water Bath Canning at Home

As you saw in my last post I made a TON of salsa the other day.  For two reasons, 1. I wanted to keep a lot (most) for myself and 2. I thought I'd be a nice girlfriend and bubble wrap a few jars and risk checking them in my luggage to bring Blake (it actually worked!)  

Canning at home includes sterilizing jars, filling them, and processing them in boiling water to remove bacteria.  Salsa (and other goodies) can be kept for a year and even more in your pantry.  Here are a few gadgets you will need:

1. Water Bath Canner (comes with wire holder for jars)

2. Wide Mouth Funnel

3. 2-Piece Jar and Lids

4. Jar Lifter

5. Magnetic Lid Lifter

6. Lots of Mason Jars (make sure you lids fit your jars. two standard sizes: regular and wide mouth)

Salsa with a Kick!

Some people love chocolate.  I love chips and dip.  So when I ran out of my last liter of homemade salsa I knew it was time to make another double batch and "can" it.  Watch for my my next post for instructions on the canning process.


Ingredients:


4 large cans of whole tomatoes
1 bunch of green onions
1 medium-sized onion
1 bunch of cilantro
3 cloves of garlic
2 limes
1 lemon
1/2 jar of sliced jalapeños and some juice
handful of salt
handful of pepper
handful of sugar
chips to eat

suggested tools: immersion blender or food processor