Monday, April 15, 2013

Apple-Cinnamon Baked Overnight Oatmeal

Apple-Cinnamon Baked Overnight Oatmeal

Makes 13x9.

I loved this baked oatmeal.  I was a little thrown off by the overnight soak, because I had never done one and didn't know what to think about soaking the oats in vinegar.  Eek!  I still don't know if it's a necessary step, but I will do it again in the future since the overall result was so tasty.  This is definitely a breakfast favorite for me.  
Slightly adapted from: Serenity HHW

6 cups thick rolled oats
1/2 cup acid, such as whey or raw apple cider vinegar (I used 1/4 cup yogurt and 1/4 cup apple cider vinegar)
8 cups water
1/2 cup butter, lightly melted (I reduced to 5 T.)
2 cups whole milk (I used 1 cup whole, 1 cup 1%)
6 eggs (I reduced to 5, and will probably only use 4 next time)
1/2 cup sugar  (I used 1/4 white sugar and 1/4 brown sugar)
1 teaspoon vanilla extract
2 tablespoons cinnamon
1/2 teaspoon sea salt
1 apple, diced finely or shredded
1 cup unsweetened, shredded coconut (I sprinkled about 1/2 cup on top)

Combine oats, acid, and water in a big bowl. Cover and let soak overnight.

In the morning, preheat the oven to 375 degrees. Drain the oats through a fine sieve. Rinse and allow to drain again.

In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, and coconut and mix in gently.

Transfer to a greased 9” x 13” baking dish.  Smooth the top, and sprinkle with coconut. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.

Remove from oven to a cooling rack.  Serve in bowls with some milk added. Or as an oatmeal bar with maple syrup and fresh fruit. 

Friday, April 12, 2013

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Wednesday, April 10, 2013

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Tuesday, April 9, 2013

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17

3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.