Thursday, August 27, 2015

Trail Granola Clusters #thebookclubcookbookCC

Oh man have I been baking up a storm since the oven was back up and running. Plus the sink works and we have a DISHWASHER. I tell you I am in heaven.  I forgot what it was like to have a dishwasher. 



Today I have a yummy granola recipe for my August posting in The Book Club Cook Book.  As I mentioned last month this is a group where  each month a new book will be chosen from The Book Club Cook Book, a cook book that has recipes from many popular recent and older novels. The goal of this club is to pick a book a month and either make the recipe from The Book Club Cook Book or another recipe inspired by the novel. 



If you are interested in join see this post from Camilla, our leader.  There is a giveaway at the bottom of this post for The Book Club Cook Book.  For August our host is Andrea at Adventures In All Things Food. She choose Bill Bryson's A Walk in the Woods. Although I have read other Bill Bryson books I had not read this one till this month. I thought this was kind of funny since this has been on my dad's bookshelf for as long as I can remember. Growing up we did a lot of nature vacations and walked portions of the AT. Being little we never did much but I felt like I could relate to some of Bill's more traumatic experiences. Nature and I don't seem to get along all that well when we are together.




Last month a member mentioned noting all the food mentions when reading the book. I thought that was a great idea and did the same as I read A Walk in the Woods. I was not expecting so many mentions of Snickers and Hostess cakes. In fact in time I read some of the book I was suddenly craving all sorts of junk food. Not so much the noodles though. It struck me that if I ever (not that it is really a potential) undertook such an adventure I would have planned way better food options. Primarily granola. So that is what I made for you today. 



Granola. Nutty Trail Granola. With cluster. Since clusters are way easier to eat when you don't have utensils. 

Trail Granola Clusters

by Emily Morris
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake breakfast snack oatmeal hazelnuts pistachios
Ingredients (1 gallon bag of Granola)
  • 6 cups rolled oats
  • 1 cup slivered or sliced almonds
  • 1 cup shelled pistachios
  • 1/2 cup hazelnuts
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • ½ cup maple syrup
Instructions
Preheat the oven to 325 degrees.

In a large bowl, combine the oats, almonds, pistachios, hazelnuts, flour, cinnamon, and salt. Stir to combine.

Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer.

Bake for 20 minutes, stirring once. Bake for 10 more minutes and remove from the oven. Let it sit until it starts to cool - this helps keep the clusters.
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If you are interested in participating see this information post from Adventures In All Things Food


And be sure to check out some of the other bloggers joining in on the fun. 



A Day in the Life on the Farm      
Adventures in All Things Food    
Cheese Curd In Paradise               
Culinary Adventures with Camilla             
Life on Food       
Mostly Food and Crafts 
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   

You can follow along with the hashtag #thebookclubcookbookCC on social media or check out the group Pinterest boad. Find out how you can join along with us below.

Giveaway
This month Andrea at Adventures in all Things Food, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from August 1st till August 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Andrea received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Wednesday, August 26, 2015

Easy Slow Cooker Buffalo Chicken


We have gotten pretty creative the last few weeks with our limited kitchen abilities. One of the things I have grown to love is the Crock Pot. Most people associate a Crock Pot with warm hearty meals in the winter. I am here to tell you that the Crock Pot is just as good in the summer. Hello no oven heat.  I made Slow Cooker Philly Cheesesteak sandwiches last week.  Now I have some good old buffalo chicken sandwiches. 


This recipe is so easy. You simply put some chicken breast into the slow cooker with buffalo sauce. We used Frank's.  You could the chicken for 4-8 hours depending on your settings. Then you shred the chicken and mix with a bit of butter and ranch seasonings. That's all. We had sandwiches but this would also be great for a pizza topping or nachos. The really are so many possibilities. This recipe feeds a crowd. Mr. J and I had plenty of leftovers which was just what we were going for. 

Our kitchen still needs a lot of finishing details but we are pretty much back up and running. That doesn't mean I am going to give up on our Crock Pot meals though. They are too good and easy to not have at least once a week. 


Easy Slow Cooker Buffalo Chicken

by Emily Morris
Prep Time: 10 minutes
Cook Time: 5 hours, plus
Keywords: slow-cooker entree chicken Super Bowl
Ingredients (serves 6)
  • 3 lbs boneless, skinless chicken breast
  • 1 12 oz bottle Frank's Buffalo Sauce
  • 1 package Hidden Valley Dry Ranch Mix
  • ½ stick of butter
Instructions
Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours or high for 4-5 hours.

Remove the chicken from the crock pot and shred it, using two forks.

Add the shredded chicken back to the crock pot, add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. Cook for another 15-30 minutes.

Serve on a roll and your choice of cheese. We prefer blue cheese.
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Monday, August 24, 2015

Seared Pork Tortas #secretrecipeclub



This posts takes me back to when we had a semi working kitchen.  Real food on real plates. Kind of funny to think about now that we are almost back to that spot again. The dishwasher and sink are all hooked up and functioning again. To say that I am excited by running water in the kitchen is a gross understatement. I can just sit and stare in amazement at our our beautiful sink and dishwasher. 


For those of you who don't know most of August we have been in the midst of a full blown kitchen renovation and redo of all the hardwood floors on the first floor. Living in chaos has been the way of life. But now the month is over and that means we the kitchen is slowing being put back together. The end of the month also means its time for my Secret Recipe Club reveal.



For those of you who don't know The Secret Recipe Club is a group of bloggers that get together once a month for a special reveal day posting to share a creation from a secretly assigned member of the group. It is a great way to learn about new blogs and find tasty new recipes.


For the August posting I had Rebekah from Making Miracles.  I know with the kitchen going away I had to get right on planning my recipe. I searched and then searched and searched some more. Pretty much everywhere I looked there were recipes I wanted to try. CBLT wraps, Chicken Bacon Ranch Pasta Salad, Honey Chicken Kabobs, and Fall Pear Crisp

I ended up picking the Seared Pork Tortas.  These were tagged as a family favorite and well when you call something a family favorite I was pretty sure we would have a winner. And a winning recipe it was. We cooked the pork on the grill since it was super hot and humid in the beginning of August. This meant we also could grill our bread. 

The sandwiches were topped with a pinto bean and salsa mixture (so simple but so good), the pork, tomatoes, avocado and cheese. These sandwiches quick and delicious. They were super filling for a dinner sandwich but not overly heavy. I just cannot eat a heavy meal in the summer heat. 

Both my husband and I enjoyed these the first time around and as a second helping the next day at lunch.  We will definitely be making these again for a quick yet more sophisticated sandwich.



Seared Pork Tortas

by Emily Morris
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: saute sandwich pork
Ingredients (Makes 4 sandwiches)
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 12 ounces boneless center-cut pork loin chops
  • 1 (12-ounce) baguette, cut in half horizontally
  • 1/2 cup canned pinto beans, rinsed and drained
  • 2 tablespoons refrigerated fresh salsa
  • 2 slices Monterrey Jack cheese, in halves
  • 1 large tomato, cut into 8 (1/4-inch-thick) slices
  • 1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
Instructions
Preheat broiler to high.

Heat oil in a large nonstick skillet over medium-high heat. Slice pork into bite sized pieces and add to hot skillet. Sprinkle cumin and salt evenly over pork and stir to coat. Cook until done, about 5-10 minutes, stirring as needed. Pork should be well browned.

Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.

Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette.

Top with pork, cheese slices, tomato, avocado, and top half of baguette. Cut into 4 pieces.
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