Chewy Granola Bars

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I'm never buying store bought granola bars again!

 

You think I'm joking?

 

These were awesome. I loved how I was able to tailor what ingredients I put in them to fit what I prefer. I'm a big chocolate chip lover and am obsessed with coconut, so I threw those in. Next time I might add peanut butter chips. Then maybe the next time I'll do some dried cherries, sunflower seeds and chopped walnuts. The possibilities are endless!

 

They were so easy and made 18 bars. I had most of the ingredients on hand already (minus the wheat germ and oats...who has wheat germ readily available anyways?), so now the next time I want to make a batch I won't have to get anything at all. So essentially I'll be making them for free. Who doesn't love free things? Tell the grocery store to keep their silly granola bars!

Printable Recipe

Ingredients

• 2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 cup chocolate chips
• 1/2 cup coconut flakes
• 1/2 cup brown sugar
• 1/2 cup wheat germ
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 egg, beaten
• 1/2 cup honey
• 1/2 cup canola or vegetable oil
• 2 tsp. vanilla extract

Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and spray with cooking spray.


Mix the dry ingredients in a large bowl. In a small bowl, mix together the wet ingredients. Pour the wet mixture into the dry and mix well (it’s easiest to just use your hands). Pat the mixture out into the foil-lined pan.


Bake for about 15-20 minutes if you want chewy granola bars or for 20-25 minutes for crunchy granola bars. When the edges start to brown, remove from the oven and let cool for a couple of minutes. Use a pizza roller to slice into bars. Finish cooling completely before removing from the pan or they will break apart.

Source: Adapted from Tasty Kitchen

Penne with Sun-Dried Tomato Pesto

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Sometimes I have cravings and I don't know why or where they come from. For example, the other day I really wanted gummy bears. I don't even really like gummy bears.

Another example is sun-dried tomatoes. I think I've maybe had sun-dried tomatoes once in my life. If that. I don't know what's so special about them or why I've been craving them, but lately whenever I go to the store I always seem to find the little jar of sun-dried tomatoes packed in olive oil just staring at me. Begging me to buy it. I couldn't take the peer pressure, so I gave in and bought it. 

Then I had a jar of sun-dried tomatoes and no idea of what to do with it. 

My solution? Giada.

This recipe was super quick and easy, and it really showcased the flavor of the sun-dried tomatoes, which is exactly what I wanted. You can never go wrong with pasta, so this dish was perfect. You could also take the pesto and spread it on crackers as an appetizer or on a sandwich as a spread. I really enjoyed it cold the next day, too. Enjoy!

This is how it looks after a few pulses in the food processor.

Add a little pasta water to thin it out and make a sauce. Delish!

Printable Recipe


Ingredients

• 12 ounces penne pasta
• 1/2 cup reserved pasta water
• 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
• 2 garlic cloves
• Salt and freshly ground black pepper
• 1 cup (packed) fresh basil leaves (I used the 3/4 oz. package from the store)
• 1/2 cup freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.


Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. 


Season the pasta, to taste, with salt and pepper and serve.

Source: Giada De Laurentiis

Baked Potato Wedges

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Spring is here!

Which means summer is almost here!

And summer reminds me of BBQs.

And BBQs remind me of hamburgers.

And hamburgers remind me of ketchup.

And ketchup reminds me of fries.

Oh please, summer. Will you hurry up for me? Please? I have a cute new wardrobe that's waiting to be shown off. I'd really appreciate it.

In the meantime, I can pretend it's summer by sharing my version of baked french fries that would be perfect for a BBQ side dish. These are absolutely delicious and I could probably eat the whole plate of them by myself if I didn't have things like clothes that I have to fit into. So overrated.

Hope you all enjoy these!

Printable Recipe

Ingredients

• 4 large Russet potatoes
• 1/2 cup canola oil
• 1 tsp. garlic powder
• 1 tsp paprika
• 1/2 tsp. peppper
• Salt, to taste
• 2 tbsp. Parmesan cheese, grated

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.

Cut potatoes into small wedges, leaving skin on. Place in large bowl.

In separate bowl, combine oil, garlic powder, paprika, pepper, salt and Parmesan cheese. Stir to combine. 

Pour mixture over potatoes and stir using a spoon. Place potatoes in a single layer on the lined baking sheet. Pour remaining juices over top of the potatoes.

Cook for 45 minutes, flipping ever 15 minutes so they do not stick and get brown on both sides.  Enjoy!

Source: SK Original

Baked Apple Donuts

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I was a swimmer growing up and did it year-round for a long time. I started when I was 9 at my neighborhood pool, and eventually started swimming more competitively throughout the winter for another swim league. When I got to high school, it was only logical that I join the swim team. We would have late practices and early meets. Running out to the car after practice in the dead of winter with dripping wet hair was one of the least fun things I've ever done.

One of the things that I do remember enjoying most about the swim team in high school was our away meets. When we went to a certain part of town, we always, always stopped by the Krispy Kreme shop on our way home from a meet to get fresh, hot donuts. There were so many flavors to chose from, but my favorites were always chocolate glaze or cinnamon and sugar. They actually have a cinnamon apple-filled donut, which is the one I wanted to replicate.

I've never made donuts before, so this was my first attempt. This is a recipe for not-really-donuts donuts. They taste just as delicious and light, but they aren't fried and they sure don't look like typical donuts. I'm not even really sure why these are considered donuts; they're more like muffins to me. I guess the batter might be the same as donut batter, but that's about it. Whatever they are, they're really, really good.

I know these aren't going to last long in my house. At all. They're light and flavorful, and the chunks of apple are a pleasant surprise. Plus you roll them around in cinnamon and sugar. Um helloooo. Yum!

Enjoy!

Printable Recipe

Ingredients

Makes 12 muffins or 24-36 mini-muffins

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 1/2 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 cup butter, softened
• 1 large egg, beaten
• 1/2 cup low-fat milk
• 1 cup cored and finely diced apples

Topping:

• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 tsp. ground cinnamon

Preheat the oven to 350 degrees F.

Mix the first 5 ingredients with a fork. Add the shortening and mix until the shortening is broken up. Set aside. In another bowl combine the eggs, milk and diced apples. Add this to the dry ingredients and mix until just blended.

Spoon into a greased muffin pan, or use paper liners. Bake 20 – 25 minutes or until muffins are light to medium brown (15-18 minutes for mini-muffins).

While donuts are baking, melt the butter and set aside. Combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon in a separate bowl. When the donuts are done and before they have had a chance to cool, dip the tops in butter and then roll them in the cinnamon/sugar mixture.

Store in an airtight container.

Source: Adapted from Tasty Kitchen

Fried Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

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Oh my goodness. Please try these shrimp tacos tonight.

The cilantro lime rice gives it a little tang and zestiness.

The chipotle slaw gives it some kick and is a cool contrast to the hot shrimp and rice.

The fried shrimp are juicy and crisp with the perfect amount of seasoning.

The combination here is amazing. Way more than what I was expecting. I thought they'd be normal shrimp tacos, but I was wrong. The slaw is genius. The chipotle spice blend I used made it super spicy, but when paired with the rice and the shrimp, it makes a great combination.

You can also grill the shrimp if you decide to do that whole healthy thing. I, on the other hand, like to live dangerously. But I'm sure it's great either way. You really can't go wrong with this meal.

Oh, and like always, I used fat-free or reduced-fat ingredients wherever I could. Still turned out great!

Printable Recipe

Smoked BBQ Chipotle Coleslaw:

• 1/2 cup light sour cream
• 2 tbsp. mayonnaise
• 2 limes, juiced or 4 tbsp. lime juice
• 1 (16-ounce) package coleslaw mix
• 1/4 cup chopped fresh cilantro leaves, chopped
• 1 tablespoon chipotle chile seasoning (or BBQ chipotle seasoning)

In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.

Adobo Shrimp:

• Canola oil, for frying
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1 pound medium shrimp, peeled and deveined
• 2 tbsp. adobo seasoning
• 6 (8-inch) flour tortillas

In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 360 degrees F.

In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, making sure to get rid of all the excess (using a strainer works best.) Add the shrimp to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels. 

Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side (or heat in the microwave between two damp paper towels for 45 seconds). Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients.

You can also serve it with Cilantro Lime Rice. Serve hot or at room temperature.

 Source: Adapted from Paula Deen