Granola Made Simple

Granola Made Simple

Years ago, a friend made me granola. It was amazing and she shared the recipe. I made it a lot then life got busy and it had quite a few ingredients. I just couldn’t keep up with keeping the ingredients in the kitchen and making it. I abandoned it.

Fast forward a decade or so, I am sitting a Girl Scout Women of Distinction breakfast in Providence, Rhode Island. The breakfast starter was granola, plain Greek yogurt, blueberries, and honey. It was divine! It got me thinking about granola again. What a nice change for breakfast would it be outside of my usual of Wasa crispbread and cheese or homemade bread and cheese. I went to the grocery store looking for granola. While there was a huge selection, none of them seem to work for me. I don’t know if it was all the ingredients with some I could not pronounce or the sugar or fat content, but I walked away empty handed. Off to the Internet, I went to seek out an easy simple granola recipe. I found it on The Live Fit Girls blog.

Granola Made Simple

 

 

The recipe was super easy and quick. Only six ingredients needed to make this recipe and you can make it in about 30 minutes. The key to this recipe is the quality of ingredients. I used organic and local products. They are worth seeking out especially the honey. That said if you can not find organic and local then buy what you can. I couldn’t find raw local honey, but I did buy some organic at the grocery store. As for my rolled oats, I went with Bob’s Red Mill Organic Old Fashioned Rolled Oats Whole Grain. Bob’s Red Mill products are always good quality. And they haven’t paid me to say so.

The preparation could not have been easier. Chop almonds and mix with oats then toast in the oven. While the oats mixture is toasting, you mix the wet ingredients. Once the oats are done then drizzle the honey mixture over the oats then pop by in the oven. The important step is in the toasting. You toast first at 350F then complete the toasting with the oven off. It makes the granola less likely to burn.

I made this recipe at night after a crazy day. Only took me 30 minutes. I let the granola cool overnight and it was ready for breakfast the next day. Recently I have been making this once a week and when I make my bread. Trying to use my time efficiently. Plus the house smells amazing… the sweet smell of toasted oats, almonds, and honey then the next day the house smells of freshly baked bread. Good to live in my house.

This recipe is really a winner at my house especially with my son who is not a breakfast eater and he loves this granola. It is fresh, flavorful, and you can pronounce all of the ingredients. We have it with blueberries, plain Greek yogurt, and local honey. It will keep you going the whole day. It even tastes yummy with just milk if you run out of yogurt. As for yogurt, use a good Greek yogurt. I’d recommend Fage or Chobai and I buy the fat-free versions.

Granola Made Simple

Ingredients

  • 3 cups rolled oats
  • 1 cup raw almonds, chopped
  • 1/2 cup raw honey
  • 2 teaspoons melted coconut oil
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract or paste

Preparation

  • Preheat oven to 350 degrees.
  • Mix dry ingredients in a glass baking dish and toast them in the preheated oven for 10-15 minutes, stirring occasionally.
  • While the oats are toasting, combine the wet ingredients.
  • After the oats are toasted (they should be very aromatic), drizzle the honey mixture over the oats. Stir until well combined.
  • On a baking sheet lined with wax paper form a single layer of the oat mixture.
  • Place the baking sheet back in the oven and turn the over OFF. This will allow the granola to finish toasting without burning. Let it sit in the oven for 5-8 minutes. Remove from oven and let cool completely.
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Homemade Potato Hashbrowns

Homemade Potato Hashbrowns

Best Sunday Morning Homemade Hashbrowns

It is Sunday morning and the birthday husband fancies an American breakfast, which requires a fried potato product and in our house it would be hashbrowns. We were suppose to have snow; however, it rained and rain then the temps dropped. Everything is covered in ice: the cars, sidewalks, and roads. No throwing on clothes, piling into the car driving over to Waffle House for an American breakfast. We are not going anywhere anytime soon though the gallon of milk is almost finished. So either I will be walking to the Walgreens or attempting to drive to Food Lion.

Back to the hashbrowns. I will be honest, mornings can be slow going for me so the idea of making a huge breakfast is not something I prefer to do. When I was grocery shopping for the weekend, I went to buy hashbrowns. They were out. Bummer. I did not think about it until this morning when my husband asked how we can make hashbrowns.

Hashbrowns are very easy to make, so I don’t know why I buy pre-made ones from the grocery store. Weekend morning laziness I guess. To make them you’ll need potatoes, butter, salt, pepper, paprika, and red pepper. For equipment, a food processor, large bowl, and colander will make your fried potato endeavor easer and quicker.

There are some keys to making good ones:

  • Soaking the shredded potatoes in cold water helps remove the extra starch in the potato. Do it at least twice.
  • Getting the excess water out of the potatoes is key that requires you to drain the potatoes well. We have a linen tea towel we use for making frite and use that for our potatoes to dry them off. (It is stiff as board from all the starch, but works better than paper towels.)
  • Giving the potatoes enough space in the pan. This is not a time where heaping mounds of potatoes in the pan is a good ideal. A tin layer helps with drying out the potatoes more when cooking.

Hashbrowns aren’t just for breakfast. The Europeans have their rösti. It served at dinnertime making for a hearty and warm meal on a cold winter’s evening.

Once you make your own, it will be hard to go back to the pre-made grocery store ones.

Homemade Hashbrowns Recipe

Ingredients

Breakfast Hashbrowns Ingredients

 

  • 3-4 Russet potatoes
  • 3-5 tablespoons unsalted butter
  • salt and pepper to taste
  • paprika to taste
  • red pepper to taste

Preparation

  • Peel then half or quarter potatoes.
  • Set up the food processor with the shredding blade.
  • Shred potatoes.
  • Place in bowl covering with cold water. Rise once the water is cloudy. Then do it again.
  • Heat butter in a large skillet over medium heat.
  • Sprinkle potatoes onto the skillet.
  • Season with salt, pepper, paprika, and red pepper.
  • Cook until a brown crust has formed then flip or stir cooking for another 5-10 minutes.

Serves 4 people.

The Ultimate Brunch Dish Eggs Benedict

The Ultimate Brunch Dish Eggs Benedict

The Ultimate Brunch Dish: Eggs Benedict

Stay in your PJs and don’t bother to brush your teeth by bringing the ultimate brunch dish of Eggs Benedict to your table. No need to go out and spend $15 when you can make this at home. For us this is a holiday dish I usually make at Christmas or New Year’s.

The biggest challenge with Eggs Benedict is getting everything done at the same time. I have included my suggested process for preparation. Do whatever works for you. The goal is to get it hot to the table.

Eggs Benedict Recipe

Preparation

Make Hollandaise Sauce

Ingredients

  • 1/2 cup or 1 stick unsalted butter
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Dijon mustard

Preparation

  • Cut the butter into four pieces and place in a 1-quart glass measure or bowl.
  • Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose.
  • Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well.
  • Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork.
  • Remove sauce from microwave and stir in the mustard.

For Poaching Eggs

  • Heat water, 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat in a skillet with a lid.
  • crack each cold large egg into a custard cup or small ramekin.
  • Drop each egg into the simmering water.
  • Cover with lid and turn heat off.
  • Cook for 5 minutes.

Heat Canadian  Bacon

Toast English Muffins

Assemble starting with the English muffin, then Canadian Bacon, then Poached Egg topping it off with Hollandaise sauce.

Easy Hollandaise Sauce on Your Table in Minutes

Easy Hollandaise Sauce on Your Table in Minutes

The Best… Easy Hollandaise Sauce Recipe

Hollandaise sauce can be intimidating. I know I was intimidated by it until I decided to try to make it from scratch. I found an easy Hollandaise sauce recipe and figured I’d have a go of it since I had found white asparagus in the late spring. And white asparagus must be topped with Hollandaise sauce. It think it is a rule written in stone somewhere. It was a success.

A Hollandaise sauce is a rich sauce made with butter, eggs, Dijon mustard, lemon juice, cream, and sugar.  All simple and basic ingredients. When whipped together, it is heavenly. It goes with beef, veal, pork, eggs, and seafood as well as veggies. I like it over white asparagus. Another favorite in our house, is Eggs Benedict which once you have the sauce, it is not as scary. Anything topped with the sauce suddenly becomes luxurious, special, and fancy. Perfect to make a meal a special one.

Easy Hollandaise Sauce Recipe

Ingredients

  • 1/2 cup or 1 stick unsalted butter
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Dijon mustard

Preparation

  • Cut the butter into four pieces and place in a 1-quart glass measure or bowl.
  • Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose.
  • Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well.
  • Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork.
  • Remove sauce from microwave and stir in the mustard.
Croissant Chocolate Bread Pudding

Croissant Chocolate Bread Pudding

The Decadent Croissant Chocolate Bread Pudding

If you are on a diet then look away now. This croissant chocolate bread pudding will ruin all of your good intentions in one fork full of its richness. The one saving grace is it is so rich that you can not eat more than a small square.

Bread pudding is a comfort dessert. Bread puddings are be simple and humble or over the top decadent like this recipe using chocolate and croissants. The origins of bread pudding I can imagine was out of being frugal and not wanting to waste stale bread using ingredients on hand to make a sweet and satisfying warm treat on a cold winter’s day.

This recipe is luxurious, yet the ingredient list is simple. It is the combination that makes so rich. Nine ingredients is all you need to make this bread pudding such as milk, cream, eggs, croissants, sugar, and chocolate chips. Do not cut corners on this recipe by using low fat options. Just embrace it and enjoy it. It is not like you will make and eat this bread pudding every day or every week.

It is perfect for dessert after a roast, stew, or soup. Or it can be the sweet dish to compliment a savory brunch egg dish like sausage egg cheese casserole.

 

What is your favorite bread pudding?

Croissant Chocolate Bread Pudding Recipe

Ingredients

Croissant Chocolate Bread Pudding

  • 6 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 – 1/2 teaspoon ground nutmeg
  • 6 croissants, roughly chopped into 1-inch pieces
  • 1/4 – 1/2 cup chopped chocolate chips

 

Preparation

Croissant Chocolate Bread Pudding liquids

Croissant Chocolate Bread Pudding Mixture

  • Heat oven to 375° F.
  • Butter or spray a shallow 2-quart baking dish.
  • Whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg in a large bowl.
  • Add the croissants and chocolate and mix to combine.
  • Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean in 40 minutes.
  • Serve warm or at room temperature.
Sunday Brunch Sausage Egg Cheese Casserole

Sunday Brunch Sausage Egg Cheese Casserole

A Tasty and Easy Sunday Brunch Sausage Egg Cheese Casserole

Having a Sunday brunch at home is a new concept for me. I have always lived somewhere where Sunday Brunch was readily available at many restaurants. Not so where we live now. Restaurants have yet to embrace it and actually be open on Sundays. The ones that are serve buffet-style dinners of BBQ and fried chicken. No eggs. No pastries. Nada.

I decided to have friends over for a Sunday brunch instead of making dinner as I usually do. I had big ideas of making Dutch and German breakfast pastries. The recipes were ready to go; however, I had had a crazy week and frankly wasn’t feeling so great. Going simple was the way to go. That’s where Sunday Brunch Sausage Egg Cheese Casserole came into the picture. This was the second time I have ever made a breakfast casserole. No clue why a casserole never enters my mind when it comes to breakfast.

Sausage Egg Cheese Casserole is a super quick and easy dish. The ingredient listed could not be simpler: sausage, eggs, milk, seasoned croutons, and cheese. Due the fact I was cooking a sweet dish such as croissant chocolate bread pudding to compliment the savory, I had whole milk on had, but low fat milk should do well. I used pork sausage; however, a spicy turkey sausage would work. Moisture can be an issue with this type of casserole so adding more than 2 cups of milk maybe worth doing. That is it. In sixty minutes you can have a homemade breakfast casserole to serve on Sunday.

Sunday Brunch Sausage Egg Cheese Casserole Recipe

Ingredients

 

Sausage Casserole Ingredients

  • 1 pkg. roll sausage
  • 6 eggs
  • 2-2.5 cups milk
  • 1 tablespoon Dijon mustard
  • 2 pkgs. (5 ounces each) seasoned croutons
  • 2 cups shredded sharp cheddar cheese, divided

 

Preparation

 

Jimmy Dean Sausage Log

 

  • Heat oven to 350 F.
  • Cook sausage in large skillet over medium heat thoroughly cooked, stirring frequently. Draining if needed.
  • Beat eggs, milk and mustard in large bowl with a wire whisk until well blended.
  • Add bread cubes; stir gently until evenly coated.
  • Stir in sausage and 1 ½ cups cheese.
  • Pour into lightly greased 13×9-inch baking dish; sprinkle with remaining cheese.
  • Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

 

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