HOMEMADE PUFFED RICE GRANOLA WITH SMARTIES!!!

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If you like to cook and get creative like me sometimes you end up with a lot of left over ingredients filling up all the space in your pantry. The great thing about homemade granola bars are that you can really use whatever you have on hand. If you want to make them naturally sweet use more dried fruit. Not worried about calories - sweeten with chocolate or caramel! Granola is a great way to create something out of what you've got while still tasting good and satisfying those cravings in a healthy way. Today I made puffed rice granola with walnuts, pine nuts, shredded coconuts and even some crushed smarties! If you are interested in making granola bars at home I have included the recipe below! ENJOY!

INGREDIENTS:

1/3 cup of brown sugar
1/4 cup of honey
1/4 cup of unsalted butter
1 tsp of vanilla extract
1/4 tsp of salt
2.5 cups of rice puffs
1/3 cup of shredded coconut
1/4 cup of crushed walnut
1/4 cup of pine nuts
1/4 cup of crushed smarties

DIRECTIONS:

In a small sauce pan on medium heat melt the brown sugar, honey and butter together. Stir until completely liquefied. Remove from heat, add in your vanilla extract and salt before setting aside.

In a large bowl mix in your puffed rice, shredded coconut, walnuts, pine nuts and crushed smarties - mix up that goodness!!!

Once the melted sugar, butter mixture has cooled a little (dont want it to melt your chocolate) add it to the big bowl of puffed rice and mix until fully incorporated.

Take a deep flat dish and line with aluminum foil before pouring in granola mixture. Spread around using a spatula and let chill for at least 2 hours in the fridge before chopping in granola bars!!! 

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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MAPLE PUMPKIN PIE

MAPLE PUMPKIN PIE

Although the fall means an end to summer, there is always something about the crisp fresh air of fall that brings a warm reminder of cozy sweaters, wood burning fires, and of course pumpkin flavored beverages and foods. This pumpkin pie dessert recipe I made over the Thanksgiving long weekend is definitely a crowd pleaser. The maple syrup sweetening base contributes to the pie's rich texture and flavorful filling. If you are asked to a dinner party this fall and you are looking for something to bring (other than wine) as a thank you to the host - this is it!

*Pie crust recipe is not included - any pie crust recipe will work.

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PUMPKIN PIE INGREDIENTS:

1 1/2 cups of pure pumpkin pureé
3/4 cup of brown sugar
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of all spice
1/2teaspoon of salt
2/3 cup of maple syrup
1 cup of cream
1 teaspoon of all purpose flour
3 eggs
1 unbaked pie shell or use any pie crush recipe you have (9 inches)

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DIRECTIONS FOR MY MAPLE PUMPKIN PIE FILLING:

Preheat oven at 350 degrees

Mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a large bowl. You can use a hand beater on medium/low speed. Blend until smooth, then stir in your maple syrup, cream, and flour.

Mix in one egg at a time using the blender until well incorporated.

Pour pumpkin pie filling into unbaked pie shell.

Bake at 350 for 1 hour. Remove and let cool before serving!

ENJOY!!!

I hope you enjoy this pumpkin pie dessert recipe as much as we all did. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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Maple Pumpkin Pie Recipe

Looking for delicious pumpkin dessert recipes? Today I share my recipe for a maple pumpkin pie that will leave your guests speechless! #Recipe #Dessert #Pie

CHORIZO SEAFOOD PAELLA

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This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes.   If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!

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INGREDIENTS

Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander

4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley

DIRECTIONS:

Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge. 

In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.

Steam peas and set aside.

In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.

When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.

In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.

Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.

Add your steamed peas and garnish with parsley before you are ready to serve.

ENJOY!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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'CHICKEN' NUGGETS - VEGETARIAN

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As a kid I loved chicken nuggets!!! They were legit my favorite meal as a child. I recently have been trying to eat healthier, but still have cravings for my beloved chicken nuggets. So when I came across this recipe I thought it was a happy compromise. If you are looking into becoming vegetarian or vegan and want to transition yourself into the lifestyle this is a good recipe for you. It is also pretty easy to make gluten-free as you only have to change the panko bread crumbs to a gluten free option like rice or corn crumbs. Either way I hope you enjoy this recipe as much as I did.

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INGREDIENT:

1 (15oz) Can of Chickpeas (Drained and Washed)
2 Eggs (or Vegan Egg Substitute) - One will be used for the breading
1 Cup of Chickpea Flour - 1/2 Cup will be used for the breading
1 TSP of Salt
1/2 TSP Onion Powder
1/2 TSP Garlic Powder
1 TBSP of Poultry Seasoning
1 Cup of Bread Crumbs or Rice/Corn Crumbs for GF option

DIRECTIONS:

Place chickpeas in a food processor and pulse until no large chunks remain. Once finished place chickpeas in a bowl and add one egg and mix together.

Add 1/2 Cup of chickpea flour to bowl along with salt, onion powder and garlic powder. Mix until fully incorporated.*

Form nuggets and place on a baking sheet covered in parchment paper.

Once finished place baking tray in the fridge for 20 minutes to that the nuggets maintain form.

When ready remove nuggets from fridge and preheat over to 375 degrees.

Beat your last egg (this is your egg wash). Mix your poultry seasoning with the remaining flour in a bowl. Add breadcrumbs (or gluten free option) to another bowl. Dip each nugget into the flour, followed by the egg wash and lastly the bread crumbs and place back on the parchment paper.

Once oven is ready place baking tray with nuggets in the oven to cook for 20 minutes flipping the nuggets over half way through.

ENJOY!!!

*If you find that the nuggets are really wet and hard to form you can add an extra TBSP of chickpea flour.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

VEGAN TOFU FRIED RICE

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This fried rice recipe has got some POWER! I love a little spice in my food so you know I'm gonna turn it up with this dish but if that's not for you go easy on the garlic chili sauce. I love me some Asian fried rice!!! If you are vegan this tofu dish is perfect for you and if you are not... well dont stop there! I've been known to add some shrimp to this baby or even chicken but you can remix this however you want - just make it your own. Enjoy

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INGREDIENT:

3/4 Cup of Tofu (diced)
1 Cup of Brown Rice
3-4 TBSP of Soya Sauce or Tamari
2 TBSP of Brown Sugar
1 TBSP of Peanut Butter
1-2 TBSP of Garlic Chili Sauce
1 TSP of Sesame Seed Oil (optional)
4 Cloves of Garlic (Crushed or minced - 1 for Sauce 3 For veggies)
Veggies (Corn, Celery, Peas and Carrots)

DIRECTIONS:

Preheat the oven at 400 degrees.

Place diced tofu on a baking tray covered in parchment (wax) paper. Place in the over for 30 minutes or until lightly browned.

Next get your rice cooking (I usually do two parts water to one part rice)

Time to compose the sauce, add the soya sauce, brown sugar, peanut butter, sesame seed oil, garlic and garlic chili sauce to a bowl and mix!

Once the tofu is ready throw it in the sauce and let it marinate for 5 minutes and soak up all that goodness. 

After five minutes you want to throw it in a pan on medium heat and let that cook up for 5 minutes. DO NOT throw all the sauce in with the tofu, just whatever it is coated in is fine - keep sauce for the veggies and rice.

Remove tofu from pan once cooked and throw in a little more sauce along with the veggies. You want them to soften so you may want to cover the pan to speed up that process and keep moisture in - stir every couple minutes.

Once the veggies are soft add the tofu back in along with some cooked rice and the remainder of the sauce. Mix it all together before serving.

*If you are adding an alternative protein (i.e. chicken or shrimp) you can make extra sauce and marinate it in that prior to cooking it separately and then adding it in at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!