You know us a little by now and how much we love anything with alcohol in it. Granola is no exception. (Don’t judge, we’re not “technically” drinking before noon…). We came across this amazing granola concoction when Food Fellowship and Wine started following us (hugethank you btw!). Her blend of art and food is really pretty bad ass, so naturally, we wanted to share her talents with you!
1/2 cup rolled oats
1/2 cup coarse Brown Breadcrumbs
1/2 cup sunflower Seeds
1/4 cup pumpkin seeds
1/4 cup shredded coconut
1/4 cup crushed bran flakes
Dash of cinnamon (according to taste)
1 bottle of honey
2 tbsp of sugar
1.5 cups frozen berries (any type)
A dash or three of whiskey
Thick Greek yogurt
Preheat your oven to 180 degrees. Mix the oats, seeds, coconut, crumbs, bran and cinnamon in a bowl. Add honey and sugar and mix well. Spread evenly in a baking tray and bake for about 20 minutes, checking in every five minutes to make sure it doesn’t burn. When it’s a warm brown color, it’s ready. When the granola is in the oven, put the frozen berries in a warm pan with a dash or two of whiskey. Cook for about 5-10 minutes until warm and gooey (almost jamlike). Put the warm granola in a bowl (work quick, if it gets hard it’s a nightmare to get out of the tray) and put the drunken berries on top. Serve with a thick Greek yogurt. Be sure to put any leftover granola in an airtight container in the fridge and eat within a week.
Before you panic at the “long” ingredient list realize it is all things you most likely already have in your pantry & fridge. Its a quick week night meal that you can bake while you change, set the table, throw in some laundry… Or maybe that’s just my game plan for tonight. Anyway, you gotta eat so might as well bake this up and give your taste buds something different than grocery store rotisserie chicken. Although trust me I am not hating, only appreciating how much our age bracket eats that stuff.
4 chicken breasts
1 cup plain greek yogurt
1 tsp of Dijon mustard (so very optional, I just like the tang)
1/2 cup freshly grated parmesan cheese
1 tsp garlic salt
1/2 tsp Mrs. Dash, any flavor
1/2 tsp ground black pepper
1 tsp garlic powder
pinch of cayenne pepper (more if you like heat, or even a tsp of sriracha would be good)
pinch of dried parsley flakes
Here is the picture of just dumping all those ingredients and combining.
Spoon each chicken breast with the mixture. Make a foil tent for each breast. Bake at 375 degrees for 45 min. For the last 5 minutes take out of foil, baste with juices and broil on low. (I did it on high and started charring the tops of the chicken-not a good look)
My friend made a great suggestion of serving the chicken with the pan juices although I thought the chicken was moist enough without making my plate messy with extra sauce. I am also nuts on plate presentation though so I’m probably wrong here on the taste scale.
Fish tacos are one of my absolute favorite summer meals (with a margarita, of course). I mean, you can’t go wrong with burgers and hot dogs, but fish tacos are the real treat. I first had them at a seafood restaurant in East Hampton with our friend Tara. At the time, I only ate salmon and these were made with Mahi Mahi. I was skeptical. But once I took my first bite it was heaven!
Just like our crabby cakes, I always thought fish tacos would be too daunting to make – would I overcook the fish?! Would the sauce come out just right?! Well it turns out they were much easier to make than I thought. We’ve been doing a lot of grilling this summer and we started running out of new options so I figured, “what the hell?”.
4 fillets of Mahi Mahi
1 tbsp chili pepper
2 tsp cayenne pepper
A pinch of salt
4 soft tortillas
1/2 cup plain greek yogurt
1 tbsp of mayo (Helmann’s, not Miracle Whip)
1 cup of red cabbage, thinly chopped
1/2 of a lime
2 cups of finely chopped cilantro
1/2 red onion finely chopped (I used my multi-chopper for these)
1/2 tomato finely chopped
1/2 of a lime
(You could also add corn for a sweeter taste.)
Season the Mahi Mahi with the chili pepper, cayenne and salt, and grill for 15 minutes – approximately 7-8 minutes on each side. While the fish is grilling, in a small bowl mix together the cilantro, onion, tomato and lime juice. In a separate bowl, mix together the yogurt, mayo, cabbage and lime juice. When the fish is just about done, warm the tortillas on the grill. Layer the fish, sauce and salsa in the tortilla and enjoy!
So lately because my friends are all snooty cheese mongers my grocery bills have been astronomically high, buying all the real imported quality jazz. Plus, you all know about our truffle obsession and how that sh*t isn’t cheap either. Anyway, my dilemma was to eat good for you, tasty food, for a reasonable price. Not everything has to be gourmet! Not everything has to be full of fat & sugar to be yum! You can have a tasty dessert that doesn’t taste like cardboard & won’t break the bank. Check out this no-bake, super inexpensive pie. I debuted it for dinner when my parents were in town & it was a hit! Hope you enjoy it as well.
1 box sugar free Jello (I kept as sugar free as my dad is diabetic, but if you don’t like the after taste some sugar free stuff has regular works as well).
1/4 cup of boiling water
(2) 8 oz. containers of Greek yogurt (I used strawberry*)
8 oz. low fat or fat free cool whip
(1) 9 inch low fat graham cracker crust (I used store bought/pre-made so sue me! I needed to save time for cooking the rest of the meal).
Dissolve the Jello in the boiling water. Cool slightly & then stir in yogurt. Fold in the cool whip & pour into crust. Chill before serving.
*Note: you can do it in a plethora of different flavors, just make sure the Greek yogurt flavor matches the Jello flavor. (Original recipe was for key lime pie).
*For a fancy tip: Add sliced fruit on top. Since I did strawberry, slicing some of those up will add a nice flair to the pie.
*P/S its called $5 pie because that’s how much the ingredients cost! So affordable I could make it every week 🙂
Breakdown: $ 1.52 for the pie crust; $1.00 each for the Greek yogurt; $ .82 for the Jello; $1.40 for the cool whip. Totaling: $5.74 (whatever I rounded down, relax math police).
I can’t even begin to tell you how much fun I am having researching Super bowl snack ideas. I wanted to be different, fancy, yet still healthy. I’d rather waste my caloric intake on beers vs. food for a change. I have a pot luck party to go to so why not show off a little instead of bringing the blasé, typical healthy option of veggies and dip?! This recipe is just as good for you, I mean 5 mushrooms are only 79 calories!!! AND as if you needed more convincing, it takes 10 whole minutes to throw together. How much more fab can these get? Comment below on your thoughts, twists, ideas.
20 large white button or cremini mushrooms with the stems pulled out
3 oz. lump crab meat (I upped it to 4 oz. because I ADORE crab).
1 stick low-fat string cheese (shred through the garlic press)
1/4 cup plain chobani yogurt (I used 0% fat)
2 tbsp. cream cheese (you can use low-fat or fat-free but I refuse to)
2 cloves of fresh minced garlic
pinch of black pepper
1 tsp. of tony cacere’s (no salt since the seasoning already has salt).
pinch of dried parsley flakes (again I love the freshness a little green adds to a dish).
Mix all ingredients well and pop off the stems to the mushrooms. Fill caps and bake at 375 degrees for 15-20 min or until tops are crisped brown.