Homemade "Samoa" Granola

One of my favorite go-to breakfasts is yogurt and granola. I was buying this high quality organic granola at the grocery store, but it still tasted like cardboard. It was irritating to pay a lot of money for something and not be satisfied with it, so I decided to make my own. How hard could it be? Well it turns out it couldn't be simpler or more delicious to make your own. When thinking of my favorite flavors, coconut and chocolate came to mind. I LOVE Samoa girl scout cookies and that's what this granola reminds me of every morning. No cardboard here!

What you will need:

1 1/2 c. regular oats
1 c. coconut
1/4 c. sliced almonds
2 T. brown sugar
2 T. canola oil
2 T. honey or agave
1/2 tsp. vanilla
1/2 c. mini semi-sweet chocolate chips

Preheat your over to 350 degrees F. Mix all the ingredients (except the choc. chips) in a mixing bowl. Spread in a thin, even layer on a cookie sheet. Bake for 20 min, tossing halfway. Let the granola cool completely and add chocolate chips. Store in an airtight container in the pantry for up to 2 weeks.

South Meets Southwest

Biscuits and gravy is probably my favorite breakfast food of all time. I almost always order it when trying out a new breakfast spot, but I just can't seem to find anywhere that makes it as good as I can at home! It's usually bland and the gravy tastes more like raw flour than a rich cream sauce. Well, I decided to turn up the volume on my old stand by recipe. This is a fusion of traditional southern biscuits and gravy with some tex-mex flair. I'll be honest, I wasn't sure how this was going to work out, but was very pleasantly surprised! The pico de gallo on top gives a bit of freshness and helps to lighten this heavy dish. You will never make regular biscuits and gravy again!

Tex-Mex Biscuits and Gravy

What you will need:

1/2 lb fresh chorizo sausage ( I found this at my local Fresh Market)
4 c. whole milk, warmed
1/3 c. flour
1/4 tsp. chipotle chile powder
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
2 ripe tomatoes, chopped
1 small red onion, chopped
1/2 c. cilantro, chopped
2 limes, juiced
salt and pepper to taste
1 can Pillsbury Simply Biscuits (almost as good as homemade and have no extra junk in them)

Preheat over and bake the biscuits according to package directions. Brown the chorizo sausage over medium heat in a high sided skillet. Season with the chipotle powder, salt and pepper. Sprinkle in the flour and mix. Let the flour cook for one minute. Then whisk in the warm milk. Let the mixture cook until thick. Meanwhile, mix together the tomatoes, red onion, cilantro, lime juice, and salt and pepper.
When everything is ready, split the biscuits, top with the gravy and then the pico de gallo. Serve with a lime wedge for garnish. Enjoy it, I know you will!!

Warm Summer Corn Salad

Everyone knows that corn is best during the summer. I just love corn, and I am always looking for new ways to use it. I was making a tex-mex inspired dinner the other night and decided to spice up my usual side dish. It's absolutely delicious and I have already made it a second time this week! Enjoy!!

What you will need:

4 ears of corn
4 Tbsp. butter
2 red bell peppers, chopped
6 scallions, chopped
1/2 tsp. ground chipotle chile pepper
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1/4 c. parmesan cheese

1) Taken the corn off the husk with a sharp knife. Scrape the husk with the knife to get out any of the milk left in the husk, as this will help make the corn creamier.
2) Melt the butter over medium heat and add in the corn and bell pepper. Saute for 5 minutes.
3) Add in the chipotle, salt, & pepper and saute another 5 minutes. Then add in the scallions and parmesan cheese. Stir to combine.

Serves: 4

Bangkok Kitchen

I was feeling inspired by the flavors of Thailand last night and whipped up a curry coconut dish. It was tasty and my hubby just loved it! We both really enjoy curry. I mean, what's not to love? It is sweet, spicy, salty, goodness. This dish is super easy and is ready in about 20 minutes.

Curry Coconut Chicken

What you will need: 

1 lb boneless skinless chicken breasts, chunked

1 yellow onion, sliced

1/4 lb carrots, diced into bite size pieces

1 8 oz can coconut milk

1 Tbs. Dijon mustard

2 Tbs. soy sauce

1/4 c. red curry paste

1 tsp. sriracha

zest of one lemon

3 scallions, diced

2 c. jasmine rice, cooked

Instructions: 

1. Mix the coconut milk, mustard, soy sauce, curry paste, and sriracha in a bowl. 

2. In a large, high sided skillet, add the chicken onion, and carrots. Pour over the sauce. 

3. Bring the mixture up to a boil, then reduce the heat to low and simmer for 20 minutes. 

4. Serve with cooked rice and garnish with lemon zest and scallions. 

Servings: 4

Homemade Take-Out

I love Asian take out, but always feel guilty when I see that pool of grease at the bottom of my styrofoam box. Recently, I have made it my mission to create this guilty pleasure at home, minus the guilt. Not only am I in control of how much fat is used, but I also am sure of the freshness of my ingredients! My most successful creation is this asian inspired noodle bowl. I always have ground beef in my freezer. It is cheap, quick to defrost, and yummy. Ground beef, however is not usually seen in asian dishes. So, I got cookin and came up with these yummy, beefy Dan Dan Noodles.

Dan Dan Noodles

What you will need:

1lb ground beef (I used 90/10)
1 Tbs. Sesame oil
1/4 c. brown sugar
4 cloves garlic, chopped
1 Tbs chile garlic sauce
1 tsp, sriracha sauce
1 tsp, fresh ginger, minced
1/2 tsp freshly ground black pepper
1/3 c. soy sauce
3 scallion stalks, chopped
1 c. beef broth mixed with 1 c. water
1 lb fresh egg noodles

Heat a skillet over medium heat with the sesame oil. Add the ground beef in when the oil begins to ripple (thats how you know its hot). When the beef begins to brown, add the garlic and ginger. Cook until beef is fully browned. Then, add the rest of the ingredients through the soy sauce. Simmer this mixture until it reduces, about 3 minutes. Meanwhile, cook your pasta according package instructions while the beef is cooking. If you cannot find fresh egg noodles (in the produce section of the grocery store) you can substitute linguine. In a small saucepan, heat the broth and water mixture until it just begins to boil. Then turn off the heat. When everything is ready, add the noodles to your bowls, top with the hot broth, then the beef mixture. Garnish with the chopped scallions. Enjoy your guilt free take out!!

On top of spaghetti…all covered with cheese.

I'm going to start off with my favorite recipe, Spaghetti and Meatballs. Who doesn't love a good meatball? Well, I have made this recipe over and over until it was perfect and feel the need to tell the world. I must warn you though, you will end up craving this meal and making it over and over. I have also included my tried and true homemade caesar salad. Enjoy!

The BEST Spaghetti and Meatballs

What you will need:

For the meatballs:
1 lb ground chuck
1 lb ground pork
1 c. fresh white bread crumbs, soaked in 1/2 c of warm water
1/4 c. plain dry breadcrumbs
1c. freshly grated parmesan cheese (this isn't the place for that crap in a green can!)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cloves garlic, chopped
2 T. fresh flat leaf parsley, chopped
1/2 tsp. onion powder
1 large egg, beaten
Olive oil, enough to cover bottom of pan
1 lb. spaghetti
                                                                                                         

• For the sauce: 

1 - 28oz can of diced tomatoes

1 - 4oz can of tomato sauce

1 yellow onion, chopped

1/2 c. white wine

2 cloves garlic, chopped

1 tsp italian seasoning

1/4 tsp. crushed red pepper flakes

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 c. fresh basil

Instructions: 

1) Combine all the meatball ingredients except for the meat in a large bowl. Make sure to mix evenly. Then add in the ground chuck and ground pork. Mix thoroughly, but do not smash the meat. Keep it light and mix with your fingers so you do not over work the meat. 

2) Preheat a large stainless steel pan with high rim over medium heat with enough oil to cover the bottom of the pan. 

3) Form the meatballs into the size of a golf ball. Brown on all sides in the skillet. Remove to a plate. 

4) In the same pan, cook the onions for 5 minutes until translucent. Then add the garlic and cook for 2 minutes more. Deglaze the pan with the white wine while scraping up the brown bits from the bottom of the pan. 

5) Add in the tomatoes and the sauce. Season with the italian seasoning, red pepper, salt, and pepper. 

6) Simmer the sauce for 15 minutes. Then add the meatballs back into the sauce and simmer another 15 minutes or until the meatballs are cooked through. Be sure you do not overcook the meatballs. Mix in the fresh basil at the last minute.

7) While the meatballs are cooking, boil the pasta for the time recommended on the box. 

Servings: 4

*Note: I freeze half the meatball mixture and half the sauce for dinner another night since I only cook for 2 people. They both freeze really well!!

Caesar Salad with Homemade Dressing

What you will need: 

• 1 cup grated parmesan cheese (the good stuff!)
• 2 lemons, juiced
• 3 small garlic cloves, chopped
• 2 tablespoons Dijon mustard
• 4 anchovy fillets (you won't taste them! Use these even if you don't like anchovies!)
• Dash of Worcestershire sauce
• A pinch of kosher salt (do not over salt because the anchovies and parm are already salty)
• 1/2 tsp. freshly ground black pepper
• 1 c. Extra-virgin olive oil
• 1 cup croutons ( I love Chatham Village Garlic & Butter) 
• 2 hearts romaine lettuce, diced

Instructions: 

1) Put the first 8 ingredients into a small food processor. Process until mixed. Slowly pour in the olive oil while the processor is running. 

2) Toss the romaine, croutons, and enough dressing to coat in a large bowl. Do not over dress the salad. 

*Store any leftover dressing in an airtight container in the fridge. Let the dressing come back to room temperature before the next use. Beat with a fork if it become separated at all. 

Life is a Journey

Growing up I was always very goal oriented. Doing well in school and going to college was my number one priority. I wanted to be a paleontologist, primatologist, environmental attorney and, most recently, a forensic anthropologist. So, the fact that I am a stay at home mother and wife is quite shocking to me. Even more shocking is the fact that I couldn't be happier. 

Lucky for me, I have a wonderful husband who supports me staying at home to care for our son. I think one of the main perks for him is coming home to a delicious dinner each night. Cooking has always been my hobby. In my free time I watch the food network, peruse food blogs, and pin tons of recipes.  It recently occurred to me that I should be putting all my own recipes in print to share with those who love food just like myself. Thus, this blog was born. Bon appetit!