Granola Bars

You absolutely have to make these Granola Bars. They are so easy, five minutes max. Seriously. Check out her recipe, I love it!

Lauren only uses seven ingredients. Just seven! Check the box of bars in your pantry, I'm pretty sure there are more than seven ingredients in those puppies.

If nothing else convinces you, check out Alton Brown's view of of all of these "bars", he has some excellent ideas! Lauren's recipe is actually really similar, the quick oats take out the toasting.









I used Quaker Whole Hearts cereal instead of Rice Krispies. Who wouldn't enjoy a little extra love in their granola bar?

The best part of this recipe is that you can create any flavor combination you want. Nuts, dried fruit, spices, use your favorites!

Be sure to really press these down into the pan. You all would have laughed at me me standing on a footstool for extra leverage.
A short girl's gotta do what she's gotta do.

Make up a batch and pack them all in snack-sized zip bags for a fast and easy breakfast or a quick grab for a lunch bag.

Italian Sausage Artichoke Pizza

Italian Sausage Artichoke Soup Pizza

My Granny used to make the most wonderful Italian sausage and artichoke soup. I don't know a thing about where the recipe came from, or how on earth it came to us. When it did, it was pretty much life-changing. You can guarantee everyone's attendance if you mention you'll be making this soup for any occasion. Our family loves it so much, we've made it our traditional Christmas Evening dinner.

However, if you're anywhere in the Midwest, you know we haven't exactly been having "soup weather". Winter has skipped out on us, and we're practically headed straight for Spring. (Our tulips and daffodils have even had a peek out of the soil to see what's going on.)

Instead of soup, I've put a spin on this old favorite: everything that makes the soup so wonderful in pizza form. Ohh how I love pizza. The whole wheat crust, sweet and savory tomatoes, spicy sausage, soft artichoke hearts, sweet onions and salty parmesan, everything is right here. The hubby had first bite, immediately saying that it was terrible, that he would have to sacrifice himself and eat all of the pizza so I wouldn't have to suffer.

This is good stuff.

There are a lot of things going on here -- fresh pizza dough, a quick sauce, and then building this deliciousness. Let's get started!

Whole Wheat Pizza Dough:

First things first, let's start with the dough. The recipe below makes four 12-14 inch thin crust pizzas, or two 12-14 in thicker crust pizzas. (If you only want 2 thin crust pizzas you can freeze the remaining half of the dough or keep them in the fridge for a couple of days. You can also halve the recipe. My thought is thin crusts just mean more pizza.)

If homemade dough isn't your thing, snag a couple of pre-made whole wheat crusts from your deli. 

1 1/3 cup warm water (110 degrees)
1/4 cup olive oil
3 cups whole wheat flour
1 teaspoon salt
2 1/4 teaspoons active yeast or 2 1/2 teaspoons bread machine yeast

If you have a bread machine, layer the ingredients in order in the machine and select a normal dough cycle.

Otherwise, stir the yeast into the water and allow it to foam for just a few minutes. Stir in the oil, and combine with the flour and salt. Knead the dough until smooth, 10-15 minutes.

Cover the dough and let it rest in a warm but draft-free place until it has doubled in size, about 90 minutes. When the dough has doubled, divide it into four equal parts and allow it to rest while you prepare everything else for the pizza.


Pizza Sauce:

This sauce is so easy and fast you have no reason not to make your own. The recipe below makes enough for two pizzas. Sacrifice your breath for the garlic. You will not regret it. The sausage in this recipe is fairly salty, so there is no additional salt in the sauce. If you are going to use this recipe for another pizza with a meat choice that isn't quite so salty, feel free to add a pinch.

1 cup crushed tomatoes
2 garlic cloves, grated (use a microplane or garlic press) or 2 teaspoons minced garlic
1 1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil

Stir all the ingredients together. Seriously.

Now let's get to the construction. Get that oven heated to 500 degrees. If you have a pizza stone, get that in there, too, otherwise heat your baking pan along with the oven. This will help ensure a crispy crust.


Italian Sausage Artichoke Pizza:

2 thick or thin pizza crusts from recipe above
1 batch pizza sauce
1 pound to 20 ounces hot Italian sausage (I used Jennie-O turkey sausage), browned and drained
1 14 oz can quartered artichoke hearts, drained
1/2 medium yellow onion, diced
1 cup shredded mozzarella
1/2 cup shredded parmesan cheese

Roll out your pizza crust as desired, thick or thin. If you're going with thick crusts, pre-bake the crust for 5-6 minutes.

Spread half of the sauce on the pizza and give yourself a good layer of sausage. Add the artichoke hearts, breaking them up and top with half of the onion.
Almost there! Pile on half of the cheeses and slide that bad boy into the oven. Bake your pizza for 12-15 minutes, until the crust and cheeses have browned and the sauce is a little bubbly. Repeat with the remaining ingredients.

Let your pizza cool for a few minutes while you slide the next one into the oven. Remember, if you burn your mouth because you can't wait, you won't be able to taste just how delicious this pizza is. That would be terrible.

Enjoy!

Sweetheart Brownies

I love Red Velvet cake. We had it at our wedding, we have it on our anniversary. I thought I would be a genius and set out to make Red Velvet Brownies this week.

Chemistry got in my way.

What makes a great cake is the exact opposite of what makes a great brownie. I love the light, tenderness of a Red Velvet cake and the dense, fudgy, chewiness of a brownie. A true Red Velvet cake's greatness comes from chemistry -- the buttermilk, baking soda and vinegar reacting with the cocoa for that rusty red.

Not so much for a brownie. Each test came out dry and cakey, no where near the texture I was aiming for. I had to ditch the baking soda & vinegar.

These may not be a true Red Velvet brownie, but you will be pleased with the texture, a red touch for Valentine's day and a perfect cream cheese topping. Bake them low and slow to set the cream cheese without browning.

Remember that a brownie is only as good as your chocolate, be sure to look for quality baking chocolate with a level of intensity you like. Add as much food coloring as you like, but go a little at a time. The color will intensify a bit as the brownies bake.

Thankfully I've had some wonderful friends who have so willingly sacrificed themselves to help test brownies all week. Bake up these brownies to share with your sweetheart!

Sweetheart Brownies:

For the brownies:
1/2 cup (1 stick) butter
1/2 cup (about 4 ounces) semi-sweet or dark chocolate
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon red food coloring
3/4 cup flour
1/4 cup cocoa powder
1/2 teaspoon salt

For the cream cheese topping:
4 ounces cream cheese
1/4 cup sugar
1 egg white

Heat oven to 300 degrees.
Melt butter and chocolate over a double boiler or in a microwave 30 seconds at a time until just melted. Stir in sugar.

Lightly whisk together eggs, vanilla, and food coloring. Fold egg mixture into chocolate mixture.

Sift together flour, cocoa, and salt. Fold into batter until just combined and pour into a greased 8x8 or 9x9 baking pan.

Cream the cream cheese and sugar together until well combined and slowly blend in the egg white. Spread the cream cheese on top of the brownie batter.

Bake until a toothpick comes out dry with crumbs, about 45-50 minutes.

Super Scarf

My best girl requested a super scarf for Christmas this year. Such a super project wasn't completed for Christmas, but definitely in time for the rest of winter. Well, at least as much winter as we've had here in the plains.

Katie requested something twisty, something with pockets, something huge and squishy. She got her wish with this Super Scarf. Reversible cables are what makes this scarf super. 

Just long enough to slip your hands in!

Katie isn't enjoying this. At all.

The Cascade Magnum was a perfect choice. Plenty of wooly goodness for warmth, wonderfully squishy in the reversible cable. Loads of depth in the color.

This is one of my favorite projects. For one of my favorite people. 

Holly Dip

Holly Dip just might be my favorite party food. Ever! Holly Dip is really Jalapeno Dip, my dear Holly is just always the one to make it for me, extra spicy. A creamy mix of cheese, green chiles and jalapenos.

Holly is graciously allowing me to share her dip so we can all enjoy the goodness. I added a little of my favorite cheese, gruyere, for an extra melty twist. Whip up a batch for your Super Bowl party and everyone will love it!

Holly Dip: 
16 oz low- or non-fat cream cheese
8 oz low- or non-fat sour cream

1/2 teaspoon salt

1/2 cup grated parmesan cheese, divided

1/4 cup grated gruyere cheese
2-3 jalapenos, diced
2 8 oz cans green chiles

Heat oven to 350 degrees.

In a bowl mix together the cream cheese, sour cream and salt. Fold in half of the parmesan, gruyere, jalapenos and green chiles.

Spread the dip into a greased 8x8 or 9x9 pan. Top with remaining parmesan. Cover with foil and bake for 20 minutes. Remove the foil and finish baking, about another 10 minutes to brown. 

Serve with a sliced baguette or Stacy's pita chips. Enjoy a fast and oh so delicious Super Bowl snack!

Spinach Quiche

Brinner. Who doesn't love brinner? There is something comforting, cozy and fun about whipping up a little breakfast for dinner. We love our eggs, especially when we can get them fresh from the farm. This is one of my favorite things to do with those eggs.

A flaky, buttery pastry crust is always top notch, but you may not always have the time or desire to make one for scratch. Here is a little twist on a quiche crust you will love.

Spinach Quiche with Sweet Potato Crust
Serves 8 (or 4 ravenous people)

1 medium sweet potato, washed
3-4 cups fresh spinach
1/2 medium yellow onion, diced
1/2 cup shredded sharp cheddar cheese
8 eggs
1 cup low-fat milk
1/2 teaspoon salt and pepper

Heat the oven to 325 degrees. Spray a pie pan with a bit of non-stick oil. Shred the sweet potato and press into the pan to form a crust. Bake in the oven 10-15 minutes, just until it begins to brown.

Meanwhile, whisk the eggs, milk, salt and pepper. When the crust is ready, layer the spinach, onion and cheese in the crust. Slowly pour the egg mixture into the pan to saturate the spinach.

Bake 45-50 minutes until the top has browned and the eggs have just set, there won't be too much jiggle left.

Remember the eggs will continue to as the quiche rests for about 10 minutes before serving. Enjoy your brinner!

Slow Cooker Chicken Tacos

Mondays always seem to be the hardest for me. Hardest to get out of bed, to focus all day at work. I just want to crash and dream about how lovely the weekend was and knit myself to sleep.

We all have had our fair share of forgettable Mondays. Sometimes, it would make our day so much better to know there is a delicious, hot meal waiting for us when we get home. Here is a great, flavorful recipe to help you beat the most miserable of Mondays.

Slow Cooker Chicken Tacos
Serves 4, makes 8 tacos

1 onion, sliced
1 jalapeno, sliced
4-5 boneless, skinless chicken thighs
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 - 1/2 teaspoon ground red pepper
1 can black beans, drained and rinsed
1 cup frozen corn
1-2 cups water

1 cup shredded cheddar cheese
1 package whole grain tortillas

In the bottom of your slow cooker, layer the ingredients in order. Add enough water to just cover the chicken. To finish in about 6 hours, set to high, for 8 hours set to low. Cover, and let your slow cooker do all the work.

If your taco mixture seems to have too much liquid for your preference, make sure your slow cooker is set to high and remove the lid for the last 30 minutes of cooking to thicken. The meat should stay plenty hot while you kick off your shoes and warm up the tortillas. Break up the chicken thighs with a wooden spoon.

Serve with warm tortillas and top with cheddar (or sour cream, or guac, or whatever your taco-loving heart desires).

Experiment with your taco meat -- add tomatoes if you love those, leave out the jalapenos and red pepper if spicy just isn't your thing. Remember, its Monday, you can at least eat what you want. Whatever you do, enjoy an effortless meal knowing Tuesday is that much closer to Friday.

TIP: If you love tacos, but hate the way the drip all over your plate no matter what you do, try propping up one side of your plate with an extra coaster. No one likes a soggy second taco and the hubby is genius for thinking of this.

Super Mac

The very first meal I remember making on my own was mac and cheese. My sister will tell you how awful that first batch was, but thankfully I have learned. I have not, however, lost my love for mac and cheese.

Mac is at the top of my favorite comfort foods, always an excellent choice regardless of season or mood. Warm, cheesy, savory, carbohydrate goodness. Mac is so versatile. Enjoy it with peas, or a sliced all-beef hot dog fresh from the grill, with almost any cheese combination you could dream of. Endless possibilities.


This could be my favorite. You can even have it two ways!

Super Mac gives you a complete meal -- protein, fat, carbs -- all with good veggies. Fast enough for a weeknight meal or a hearty Sunday casserole.

Super Mac
Serves 4

2 cups whole wheat penne
1 teaspoon olive oil
1 medium yellow onion, finely chopped
2 chicken breasts, about 20 oz
1/2 pound fresh asparagus, chopped
1 teaspoon minced garlic
4 oz fat free cream cheese
1 cup shredded sharp cheddar cheese
1/3 cup grated Parmesan
salt and pepper

Cook the pasta according to the directions on the package. Heat a Dutch oven or large sauce pan over medium to medium-high heat, add the oil and then the onion and a pinch or two of salt. Let the onions cook down for a few minutes.

Meanwhile, cut the chicken into bite sized pieces. Add to your pan with another pinch of salt and freshly ground pepper. Allow the chicken to cook, stirring every few minutes. When the chicken begins to brown, add the asparagus and garlic and cook for 2-3 more minutes.

Drain the pasta, reserving one cup of the water. Stir in the the cream cheese, breaking it up with a wooden spoon. Add remain cheeses and some of the pasta water, stirring to combine.

When the cheeses have melted, add the pasta and stir to cover. Add more water if necessary to reach the consistency you would like.

You can serve your Super Mac here, or you can pile it into a casserole dish, cover with 1/4 cup bread crumbs and another 1/4 cup grated parmesan. Bake at 350 degrees for about 30 minutes, until the top has browned and the mac is bubbly.

If you are going to bake your mac, cook the pasta a minute or two short of the directions on the package.

If penne is not your top choice for your mac (elbows, anyone?), just choose another whole wheat alternative.


How do you like your mac?

Sweet & Spicy Marinade

Sweet and spicy make a great couple. A little heat without burning lips can make for an excellent winter dinner. It's a great way to warm up without piling on the blankets or laying on your pets for warmth, though they are cute and cuddly.

Let's start with a simple marinade you can use on just about anything -- chicken, fish, seafood, beef, anything.

Sweet and Spicy Marinade:
1/4 cup olive or vegetable oil
1/4 cup low sodium soy sauce
1+ tablespoon teaspoons Sriracha or chile paste
1 tablespoon honey

Whisk everything together in a small bowl. Remember, if you aren't so excited about the spicy half of our lovely couple, you can always start with half of the Sriracha or chili paste and add more to taste. Add more honey if you have gone overboard and your finger caught fire just dipping it to taste-test.

To use, marinate your meat of choice for 20 to 30 minutes before baking or grilling.


Well, now what do we do with it? Make up a batch of the marinade and use half to marinate 2-4 chicken thighs. Use the remaining marinade to baste the thighs as you grill them up. They come out like giant, delicious hot wings sans the fryer. Serve with brown rice and veggies and you have a complete meal.

After we feasted on the chicken thighs, I remembered a menu item from a restaurant I used to work in, one of my dad's favorites. The original recipe was fried chicken and shrimp sauteed in a spicy-sweet sauce over a pile of butter-cream pasta. Sounds delicious right? Of course it does, but we can all hear our arteries clogging and can only imagine how much extra we would have to work out just seriously considering eating it for dinner.

Let's not go there, let's have an alternative.

Kickin' Shrimp and Pasta:
Serves 2

1 batch of Sweet and Spicy marinade
1/2 pound large shrimp, peeled and deveined
2-3 cups whole wheat penne pasta
1/4 cup Parmesan cheese, shredded, plus more for garnish if desired
1/4 cup plain non-fat yogurt or Greek yogurt
1/4 cup skim milk
1 teaspoon minced garlic

Toss shrimp with half of the marinade, cover and refrigerate for at least 20 minutes. Meanwhile, cook pasta according to directions.

Heat saute pan over medium heat and add the remaining marinade. Scoop the shrimp out of the marinade and add to the pan, discard the first half of the marinade. Cook until the shrimp are done, they should be curled and opaque.

Drain the pasta and toss with Parmesan cheese, stirring until cheese begins to melt. Stir in yogurt, milk and garlic and continue stirring until the cheese has melted. Serve the shrimp over the pasta with plenty of both sauces.

Enjoy the salty-sweet-spicy goodness!

A New Year

How was your first week of 2012?
Did you make any resolutions for weight loss, healthy eating or exercise? How is that going?

Do you need to take a lap around the block? Go ahead, I'll wait.



Are you back?

Now, let's get real. I cannot imagine there is any one of us that would not benefit from better food and more movement. Sometimes we get so excited at the prospect of a new year that we set unattainable goals. Let's not set ourselves up for failure.

Let's set real, sustainable goals for a healthier and happier 2012.
Let's get moving and eating well.

If you are in Wichita, check out Firefly Yoga. Nickki has a great deal for a 30-day challenge this month. She can help you get moving at a great price with instructors that will challenge you at every level. You will sweat more than you ever dreamed and love every minute. Don't forget a towel and a bottle of water!

However you choose, get moving. Walk around the block before dinner and get to know your neighbors. Park as far away from the front door at work as possible. Small changes can reap great benefits. Remember that something will always be better than nothing.

Now that we're moving, let's talk food. I challenge you to write down everything you eat for at least one week. Take an honest look at your journal and see what kind of changes you can make. There are so many resources for good eating. My two favorites are Myfitnesspal and Joy Bauer.

Myfitnesspal can help you track your food and exercise to keep focused on your goal. You can get with your friends to share your progress and even scan barcodes for nutritional information. Download the app to track everything from your phone. Joy always has great recipes and ideas for good, wholesome, real food. I love how practical she is.

Here are your take home prizes:

Spinach Pesto Pasta with Grilled Chicken

Whole wheat spaghetti goes a long way to keeping you full along with protein from the chicken. The packaging on the spinach doesn't say "super food" for nothing.

Serves 2

1/2 pound whole wheat spaghetti
2 chicken breasts or cutlets
3 cups fresh spinach
1/4 cup olive oil
1/4 cup parmesan cheese
1 heaping teaspoon minced garlic
1/2 teaspoon salt
freshly ground pepper
1 cup fresh or frozen peas

Cook spaghetti according to the directions on the package. Meanwhile, heat a cast iron skillet over medium-high. Season the chicken with salt and pepper on both sides. Grill the chicken until cooked thoroughly, 4-5 minutes per side.

In a food processor or blender, add the spinach, oil, cheese, garlic, salt and pepper. Blend until the spinach has all been chopped and a nice pesto has been formed.

Just before the pasta is done, add the peas to the pot and finish cooking. Reserve 1/2 cup of the pasta water and drain. Return the pasta and peas to the pot and stir in the pesto. Add enough of the reserved pasta water until all of the pasta is covered with sauce.

Slice the chicken and serve over pasta. Enjoy!

Oven Roasted Sweet Potato Fries
With dill!

I don't think I could tell you how much I love sweet potato fries. Not only are sweet potatoes delicious and good for you, but we can enjoy them without taking a dive in the fryer. Dill adds a great, fresh taste. This recipes multiplies easily, about 1 medium sweet potato per person

Serves 2

2 medium sweet potatoes, scrubbed and dried
2 tablespoons olive oil (or just enough to coat the potatoes)
1/2 teaspoon salt
freshly ground pepper
2-3 sprigs fresh dill, chopped (optional)

Heat oven to 450 degrees. Place your baking sheet in the oven while it heats.

Slice the potatoes into 1/4-1/2" pieces. Toss with olive oil, salt and pepper.

Spread the fries evenly on the baking pan and bake until crispy, about 20-25 minutes, turning once. Toss fries with dill while they cool in the pan for a few minutes before serving.

Now get going!