February 26, 2011

Honey Peanut Granola

I've always been a granola lover, but it's so expensive to buy at the store. So one day I looked on the internet and found this recipe.  I tried it out and loved it!  It's super easy, sweet, salty and tasty.  It's great with yogurt or alone.  Try it!

Tip: I've substituted the wheat germ for wheat bran, but you can also leave it out and add more oats.

Honey Peanut Granola
3 cups quick oats
1/2 cup chopped peanuts
1/4 cup wheat germ
1/3 cup honey
1/3 cup brown sugar
1/4 cup vegetable oil
2 Tbsp. warm water
1/2 tsp. salt
1 tsp. vanilla extract


1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet.

2. In a large bowl, combine oats, peanuts, and wheat germ.

3. In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. Stir well; then pour into the oat mixture, and stir. Spread out on a cookie sheet.

4. Bake for 1 hour, stirring every 15 minutes. Remove from oven, and cool before serving.


February 15, 2011

Margherita Chicken



If I could have chicken or pork cooked anyway it would be dipped in breadcrumbs and pan-seared.  I love the thickness, texture and taste of this chicken.  There is a ton of flavor so go easy on the balsamic vinegar, which by the way I just used regular balsamic.  This is now another favorite in our house and hopefully it will soon be yours.

Margherita Chicken
3 plum tomatoes, cut into 1” pieces, 1 3/4 cups 
6 Tbsp. chopped fresh basil {or dried}
2 Tbsp. chopped red onion    
4 Tbsp. olive oil
1 Tbsp. white balsamic vinegar {I used regular balsamic}
1/8 tsp. salt
1/8 tsp. pepper     
4 chicken breast halves
1/4 cup creamy Caesar salad dressing {I used my own recipe}
mozzarella cheese
1 1/4 cups Italian-style breadcrumbs   
mashed potatoes, optional

Mix tomatoes, 2 Tbsp. basil, onion, 1 Tbsp. oil, vinegar, salt and pepper; reserve.  In separate bowl, combine breadcrumbs and remaining basil; reserve.  
Between sheets of plastic wrap, pound chicken breast halves to 3/8” thickness.  Coat in dressing, letting excess drip off, then coat in reserved breadcrumb mixture.
In large nonstick skillet, heat remaining oil over medium-high heat.  Add chicken in batches; cook, turning, until no longer pink in centers, about 5 minutes per side.  Transfer cooked chicken to platter; cover to keep warm.
Return chicken to skillet over medium-low heat; top with cheese.  Cover; heat until cheese is melted, 3-5 minutes.  Transfer to platter; top with tomato mixture.  If desired, serve on top of potatoes.