Are you a granola eater? I never have been. I think the first granola bar I had was probably back in the 70's and it was one of those break-your-teeth hard bars. Not particulary tasty and really not very healthy.
And then a few years ago I heard of a recipe that intrigued me (see 11-14-11 post). And I loved it. And it's all I've been making since. But when I heard about a chai-inspired granola, I thought I'd try it. I love these little tiny bits of the chia and flax. I also added some amaranth to it for one more bit of tiny crunch (I was easily able to get these at my local health-food market in the bulk section so I didn't have to buy more than I needed). I love to snack on it as it is, but it's also wonderful in yogurt or ice cream. And the chai flavor really complements the cooler weather. It all just works.
CHIA CHAI GRANOLA (makes about 6 cups)
4 cups rolled oats
1/3 cup chia seeds
1 cup sliced almonds (or whatever nuts you like....I used pumpkin seeds this time)
1/4 cup amaranth, optional
2 Tbsp golden flax seed
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 cup honey
2 Tbsp coconut oil (I used to have to get this in a health food store, but have recently found it in my local supermarket)
3 egg whites
Preheat oven to 300F. Prepare two cookie sheets with Silpat or parchment paper.
In a large bowl, combine oats, nuts, grains, and spices.
In a smaller microwave-safe bowl, combine honey and oil. Heat for about 30 seconds and stir to combine well. Add to dry mixture and mix well to coat.
In a small bowl, whisk egg whites until foamy. Stir whites into granola mixture, folding to coat.
Evenly distribute mixture between the two baking sheets, spreading evenly. Bake for about 30 minutes, stirring halfway through cooking to prevent edges from burning (it is also a good idea to switch racks halfway through).
Allow mixture to cool completely before storing in an airtight container.
Recipe Source: www.gooddinnermom.com
Last week before the BIG OU-texas game, I was searching for some themed-ideas for the game. You know, something like Sooner Spinach Dip or Bevo Burgers (did you know that Bevo is sterile?!!!) And then a Cook's Country magazine arrived featuring these fried onion burgers.
Growing up in OKC we made frequent trips to my parent's hometowns in SW OK, almost always making a stop in Chickasha for the best fried onion burgers you'll ever have. It was a small diner-type restaurant that was counter service only with those wonderful twirling stools. If you're over 50, you've got to remember those places, weren't they grand?
Anyway, back to the burgers. It's such simplicity and truly great. You have a heap of onions with a heap of beef, squished down and fried. I'm a dyed-in-the-wool believer that burgers should only have onions, pickles, and mustard on them. This recipe also calls for American cheese (a blasphemy to me....but I gotta post what I found).
Oh, we won't mention this year's score, but I will leave by saying that OU blew texas out of the water the previous two years. GO BOOMER SOONERS!!!
OKLAHOMA Fried Onion Burgers (serves 4)
1 large onion, halved and sliced 1/8" thick (use a mandolin)
S&P
12 oz 85% lean ground beef
1 Tbsp unsalted butter
1 tsp vegetable oil
4 slices American cheese (optional)
4 hamburger buns, buttered and toasted
yellow mustard (my recommendation)
pickle chips (my recommendation)
Combine onion and 1 tsp salt in bowl and toss to combine. Transfer to colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with 1/2 tsp pepper.
Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef into 4 tightly packed calls and season with S&P. Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4" in diameter.
Melt butter with oil in 12" nonstick skillet over medium heat. Using spatula, transfer patties to skillet, onion-side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6-8 minutes. Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes. Place 1 slice cheese on each bottom bun (if using). (NOTE: At this point, I would suggest you place the cooked burgers on a paper towel to drain and dab the onion side to absorb excess oil). Place burgers on bun, add desired toppings, and serve.
Recipe Source: Cook's Country sample magazine
OK, let me preface this post by saying I have made these numerous times and they've come out cute as they could be. They use to look like mice. The batch I made this time, well, let's say they were maybe nuclear mutant mice. The weirdest-looking batch of critters I've ever turned out!
This is basically a Hershey's kiss enveloped in a tasty cookie coating. Now, in the past when I've made them, I've stuck a couple of mini-chocolate chips in for eyes and a couple for ears and then put in a piece of black string licorce. But for some reason this year, the chocolate chips just looked like for shiny spots on a round ball with a black tail! The last batch I switched to white chocolate chips so hopefully they would look like eyes, but, well......
Anywho...... if you have a more creative hand than I do, give it a try. Or if you are just want a simple melt-in-your-mouth treat, forget about the adornments and just make the bon-bons! Also, there are a variety of Hershey's Kisses....use any that you like....they all taste wonderful.
BON BONS (makes approximately 60 bon-bons)
1 (12 oz) cup semi-sweet chocolate chips
1/4 cup butter
1 can (14 oz) sweetened condensed milk
2 cups AP flour
1 tsp vanilla
1 bag (12 oz bag....about 60 kisses in each bag)
1/2 cup finely chopped nuts, optional
In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk. Mix well.
Lightly spoon flour into measuring cup. Level off. In medium bowl, combine flour, nuts (if using), chocolate mixture, and vanilla. Mix well.
Heat oven to 350F.
Shape 1 Tbsp of dough around each kiss, covering completely. Roll into a smooth ball between your hands. Place 1" apart on ungreased cookie sheet.
Bake at 350 for 6-8 minutes. Cookies will be soft and shiny, but become firm as they cool.
NOTE: If using licorce, place the strings into the bon bons within a minute or two after coming out of the oven and they will slide right in. If using chocolate chips for ears and eyes, wait several minutes or the chips will simply melt. But don't wait too long or the chips won't stick.
This is one fabulous dip and absolutely perfect for game-watching or movie night. And it couldn't be easier to put together. It is so creamy and savory and, well, just so yummy. I really lightened it up by using reduced-fat cream cheese, reduced-fat cheese, light sour cream, turkey pepperoni and served it with Baked Tostitos for a guilt-free football snack.
BAKED PEPPERONI DIP
8 oz cream cheese, room temperature
1/2 cup sour cream
1 small can tomato sauce
2 tsp dried oregano
1 tsp basil
1 tsp minced garlic
dash of cayenne pepper
dash of salt
1 cup chopped pepperoni
1 cup shredded mozzarella cheese (or Italian blend), divided
Preheat oven to 350F.
In a small bowl, mix cream cheese, sour cream, and 1/2 cup mozzarella cheese. In a separate bowl, mix tomato sauce, herbs, S&P.
Layer cheese mixture on the bottom of a baking dish or pie pan. Spread tomato sauce over cheese mixture. Sprinkle on chopped pepperoni.
Bake for 15 minutes or until bubbly. Top with reserved 1/2 cup mozzarella cheese and bake until cheese is melted.
Serve with tortilla chips, corn chips, or veggie sticks.
NOTE: Bottle pizza or marinara sauce can be used instead of the tomato sauce mixture.
Recipe Source: www.asouthern-soul.blogspot.com (NOTE: This recipe was featured in The Best Blog Recipes!)
I think the name of this dish is a bit of a misnomer.....the corn isn't really fried, simply sauteed with peppers and onions. Regardless, it was wonderful, easy, and everything except the onions came out of my freezer!!! I am really on a mission to use stuff up and I made a pretty good dent with this dish.
I thought I had more colored peppers than I did so mostly I used green with the one small piece of orange pepper (2 things gone!) and smoked turkey sausage (ding! one more thing gone). Oh, and for a side dish, mashed potatoes that I had frozen (and forgotten about).
Ahhh.....such a sense of accomplishment, plus is came out wonderfully!
FRIED CORN with SMOKED SAUSAGE (serves 6)
2 Tbsp butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound smoked sausage, cut into 1" pieces
1 (16 oz) package frozen corn kernels
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepper
Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, peppers, and smoked sausage in the butter until hot, 1-2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5-7 minutes.
Season with salt, powders, and pepper, toss to combine. Serve hot.
Recipe Source: www.allrecipes.com
Well, we are well into football season (or autumn, if you will....YEA!!!). Do you love wings like I do? I do enjoy a batch of traditional Buffalo Wings, but every once in a while, something a bit different is nice. This is a really yummy grilled version swathed in herbs and seasonings. A great tailgating or football-watching treat.
You can mix the dried seasonings ahead of time and then simply mix the sauce and then toss everything together. I serve them as I do traditional wings, with carrots and celery and ranch or blue cheese salad dressing.
WING ZZZINGERS (for 2 pounds of wings)
Hot Sauce:
1/3 cup hot sauce
1/2 cup brown sugar
2 tsp vinegar with peppers
2 Tbsp butter
Chicken Seasoning:
1 1/2 tsp black pepper
1 1/2 tsp minced garlic
1 Tbsp dried Italian seasoning
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp dried rosemary
dash cayenne
2 pounds chicken wings, remove tips, divide flats and drummettes. Remove any excess skin.
Melt the butter with the hot sauce, brown sugar, and vinegar.
Mix the seasonings together.
Pour some of the sauce over the wings and toss well. Add add of the dried seasonings.
Place on top level of a grill, temperature on low. Close grill and cook for 15 minutes. Brush remaining sauce on top of wings and turn. Grill for another 15 minutes.
Grill Note: I used our George Foreman grill on #4 and this worked fine. If you use a gas or charcoal grill, you may need to adjust the time and/or heat to your liking.
This is a vegan recipe a friend shared with me and it is absolutely delicious!!! Talk about nutritious: low-fat, high-fiber, full of so many good-for-you ingredients. And quick to make. If you can, make it ahead of time as it's really better the next day.
It's also easily adjustable. After reading reader's comments, I upped the amount of cumin and chili powder a tad, and also used a bit of chipotle chili powder in lieu of a bit of the regular for a touch of heat. Also, I can't find Swiss chard here, so I used kale instead.
This is delicious with some sour cream, although it would no longer be vegan. I didn't try cheese because I liked the sour cream so much, but it, too, would be yummy. I even used a bowl of it as more of a dip, served with tortilla chips. You could also use chicken broth if you prefer. A wonderful dish for these lovely, cooler autumn days.
BLACK BEAN CHILI with BUTTERNUT SQUASH and SWISS CHARD (4-6 main servings)
2 Tbsp EVOO
2 1/2 cups chopped onions
3 tsp minced garlic
2 1/2 cups 1/2" pieces peeled, diced butternut squash (from a 1 1/2 pound squash)
3 Tbsp chili powder (I used 2 Tbsp+2 tsp regular and 1 tsp chipotle chili powder)
1 Tbsp cumin
3 15-oz cans black beans, rinsed, drained
2 1/2 cups vegetable or chicken broth
1 (14 1/2 oz) can diced tomatoes in broth (I use petite diced tomatoes)
3 cups (packed) coarsely chopped Swiss chard or kale leaves (remove spines before chopping)
Heat oil in heavy soup pot or Dutch oven over medium-high heat. Add onions and garlic and saute until tender and golden, about 9 minutes. Add squash, stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to a boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in chard or kale; simmer until leaves are tender, about 4 minutes (kale may take a few more minutes). Season to taste with S&P.
Recipe Source: Adapted from www.epicurious.com
