Chocolate Chip Granola Bars

I made a batch of these crunchy bars for a recent road trip to Wales.  They were too crumbly for the kids to eat in the car, but a perfect snack for our long walks and exploring through cities and castles.  They have a light and crunchy texture.  Yummy!

adapted from here

1/4 cup canola oil
1/2 cup honey
2 Tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
2 cups rolled oats
3 cups puffed cereal, like Rice Crispies
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup sliced almonds
1 cup chocolate chips


Lightly oil a 9 x 13 baking pan.  Preheat oven to 250.

In a medium saucepan, combine the oil, honey, sugar, cinnamon, vanilla, and salt.  Place over medium heat, stirring occasionally, until it comes to a boil and the sugar is dissolved.

In a large mixing bowl, combine the oats, puffed cereal, seeds, and nuts.

Pour the syrup over the cereal mixture and stir with a sturdy wooden spoon to combine well.  Let mixture cool for a couple minutes, then gently stir in chocolate chips (this will prevent the chocolate chips from completely melting).

Press the mixture into the oiled pan and bake for 30 minutes.  Let cool completely before cutting into bars.  Store in an airtight container for up to 10 days.

Sour Cream Chocolate Banana Bread

I got an email yesterday that said, "You HAVE to make this bread. That's an order. I know it probably means a special trip to the store for sour cream but it will be worth it, I promise".  Clearly, my friend knows me well (especially the part about not having sour cream on hand!).  I made a loaf this morning (I always follow orders!) and let me tell you - this bread is wonderful.  Moist, rich, chocolaty goodness.  If you'd like a slice, come now.  I'm pretty sure the kids and I will pound through the rest of the loaf by tomorrow.  And, yes - I like a little coffee in my cream.  Don't judge.
  

1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream (I couldn't get to the store, so I used full fat Greek yogurt)
1 cup of mini chocolate chips (I used 3/4 cup of regular chips)
optional 1/2 cup of chopped walnuts

Preheat over to 350 degrees.  Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.

In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.  Add baking soda, cocoa, and flour.  Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).  Add chocolate chips and nuts (if applicable).

Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.  Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.

Remove from heat and allow bread to rest in the loaf pan for 10 minutes.  Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

Shallot, Date, and Rosemary Chicken

This was so simple to put together, but tasted special.  The chicken stayed moist and juicy and the combined flavors in the juice were delicious on the brown rice.  I would definitely make this again, and serve to friends.

4 chicken breasts
1 large shallot, peeled and thinly sliced
7 medjool dates, pitted and chopped
2 sprigs fresh rosemary, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
Salt and pepper, to taste

Preheat oven to 375.

Place chicken breasts in pan and evenly top with rosemary, shallots, and dates.  Combine olive oil, balsamic, and apple cider vinegar in a small bowl. Pour over chicken.  Cook for 25-30 minutes, or until chicken is no longer pink.

Serve over brown rice and drizzle remaining juices from pan on top.

Butternut Squash and Black Bean Enchilada Skillet

image and recipe taken from here

We all loved this meatless Monday meal.  It was easy to throw together.  I think it would also be great substituting sweet potatoes for the squash.  You can use this recipe to make your own enchilada sauce if you have an extra ten minutes.

2 teaspoons olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
salt and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
1 teaspoon chili powder
1 – 15 ounce can black beans, rinsed and drained
8 yellow corn tortillas, cut in halves and then into thick strips
1-15 ounce can red enchilada sauce
1 cup cheddar cheese (or whatever you prefer), divided
cilantro and sour cream, for serving

Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!