What’s Cookin’ in the Parsonage?

If your breakfast has become not such a “meal of champions,” let me give you a recipe to really help perk up your morning!  Meet my favorite granola …

This is a recipe from a bed and breakfast my husband and I stayed in.  It is the best!  It’s not hard and crunchy like some.  It’s good with milk and fruit as pictured above,or as a topping on yogurt.

I always make a half recipe because it makes a lot.  This is a half-gallon jar.

Homemade Granola

2 pounds old-fashioned oats (though quick works too), about 10 cups
1 cup raisins
1/2 cup chopped walnuts
1/2 chopped almonds
1/4 cup honey
1 tsp salt

1 tsp ground cinnamon
2 cups sugar
1 cup water
1/4 cup butter
milk or half and half as an accompaniment
Preheat oven to 250 degrees. 
In a large mixing bowl, combine oats, raisins, walnuts, almonds, honey, salt, and cinnamon and mix well.  In a small saucepan over medium-high heat, bring sugar and water to a boil and boil for 1 minute. Add butter to saucepan in small pieces and whisk until smooth.  Pour mixture over oats and stir until mixed.  Transfer to 2 lightly sprayed or oiled 9×13 baking dishes.  Bake for 25 minutes.  Stir around the edges.  Turn off oven and leave granola in oven for 11/2 hours.  It should be dry and chunky.  Serve with milk or half and half.
Now here’s a new recipe I tried this weekend…
This is Spicy Chicken-corn Chowder from Better Homes and Gardens Magazine.  However, I didn’t make it spicy.  I also used 2 pieces of bacon instead of 8, and 2% milk instead of whipping cream and it was still delicious and much less fattening!  I served this with popovers and a salad for a great supper meal.

Spicy Chicken-Corn Chowder
Ingredients
8 slices bacon, chopped
1 pound skinless, boneless chicken breast, cut in bite-size pieces
1 1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1 – 2 jalapeno peppers, finely chopped (I used less than half of one)
4 cloves garlic, minced

1/3cup all-purpose flour

6 cups reduced-sodium chicken broth

2 large Yukon gold potatoes, chopped

2 cups fresh sweet corn kernels

1 1/2 cups whipping cream

1/2 teaspoon cayenne pepper I only used a pinch

2 bay leaves

Directions

1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan.

2. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. (I roasted the chicken in the oven instead of cooking it in the bacon fat) Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with jalapeno slices, if desired. Makes 8 servings.

I love a salad with fruit and lettuce more than vegetables.  It’s become a real favorite way to have a salad.  I got fresh pineapple at Kroger for $1.99 last week!  Strawberries were only $1.50, so I added those to our Romaine lettuce, and topped it with a Mango dressing a sweet friend gave me.  Yummo!!!
You could add Blue Cheese or Feta, and nuts if you’d like.

I’ve found some great recipes on Pinterest that I’m anxious to try.  You’ll find the recipes here soon! 

I love hearing about the successes or failures with your new recipes!  What have you been stirring up in your kitchen this week?

From my parsonage kitchen,

4 thoughts on “What’s Cookin’ in the Parsonage?”

  1. I get frustrated trying to leave a comment. This is my third one today. I wanted to let you know that I made the Granola this morning. I used Pecans the almonds and added Dried cranberries, I can't wait until tomorrow morning. Thanks!

    Like

  2. So sorry you're having trouble leaving a comment – wish I could fix that! I've considered using Word Press, but am afraid of losing all my posts here. We'll see…

    Anyway, glad you made the granola. I'll be anxious to hear what you think. We love it! I look forward to morning too, when I know I'm having this for breakfast!

    Like

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