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.

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

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.