Oatmeal Spice Muffins

You can check it out here. That site is my best friend's blog.

These are super easy too. A bit rich to just eat for breakfast, but I was thinking you could have it with something else. I sometimes eat part of my breakfast in the car on the way to work. I feel like I never have enough time in the morning. I will eat eggs with toast and cereal at the table and then eat a banana or granola bar in the car. Sometimes I completely space on breakfast and just eat cereal. One of these with some fruit in the car could work.

Mine actually yielded 12 muffins. I guess I could have filled them higher and would get 10 muffins.
217 calories per muffin. Not bad!

1 cup rolled oats (not quick oats)
1 cup milk (I used 1% as well)
1 large egg
1 stick (1/2 cup) margarine, melted
1/2 cup brown sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (could also use allspice or pumpkin pie spice)
1 cup chocolate chips (I used mini chips)

In a bowl, combine the milk and oats. Let this sit for one hour so the oats can set up.

Preheat oven to 400 degrees.

In a bowl, add the egg, melted margarine, brown sugar, salt, baking soda and cinnamon. Stir to combine. Add flour and stir. Add the oat and milk mixture. You just want to stir everything enough to thorough combine, but do not over stir. According to my friend, the muffins can turn out hard if you over stir. Not good!

I ran out of paper muffin cups so I greased a muffin tin really well with cooking spray. They slide right out so it should work for you too.

Bake for 25 minutes.

Voila!

Note: I feel these would be really good even if the chocolate chips were not used. Add more spices and it would be like an oatmeal spice muffin. Add ground cinnamon, nutmeg and cloves and it be lovely!

Chicken Tenders

Raw chicken tenderloins
flour
2 eggs
milk
lime juice
lemon juice
breadcrumbs
coarse salt
pepper
ground red pepper
Lowry's seasoning salt
spray cooking oil

Preheat oven to 350 degrees. Spray a glass pan with the cooking oil. Put a non-stick skillet on the stove.

In one bowl, add some flour. In another bowl add the eggs and some milk. On a plate add the breadcrumbs along with salt, pepper, red pepper and Lowry's seasoning salt or any other seasonings you like and mix. Dredge the chicken in the flour then the egg wash and then the breadcrumbs. Place in the skillet to crisp up the  breadcrumbs. Let both sides become a golden brown and then place in the glass pan. Do this until all chickens are covered. Sprinkle lemon and lime juice on top and sprinkle any extra seasonings. Cook about 20-25 minutes or until done.

Homemade Granola

4 cups cereal (I used Honey Bunches of Oats)
1 1/2 cups unsweetened coconut flakes
1 cup raw almonds
1 cup pecans
1 cup walnuts
1/2 to 3/4 cup sunflower kernels
1 cup pumpkin seeds (optional)
1/3 cup almond butter
1/3 cup honey
1/4 cup maple syrup
2 tsp vanilla extract
2 tsp ground cinnamon
1/8 tsp sea salt

Preheat oven to 300 degrees. Lightly grease a jelly roll pan. In a large bowl combine everything up to the pumpkin seeds.  In a saucepan, combine everything else and turn heat on low. Stir continuously until the mixture bubbles. It should have the consistency of a glue-like texture. In several stages, drizzle small amounts over the dry mix and stir. Keep doing this until all of the gooey mix is gone and dry mix in evenly coated. Spread evenly on a jelly roll pan and bake for about 20-30 minutes. I would keep checking the granola every 6-10 minutes because it can burn quickly. Cool completely. Add dried fruit if desired. Break up but do not break up clusters. Clusters are good. Store in an air tight container. Can store in the refrigerator too so that it lasts longer.

Salmon Salad

This will be my lunch tomorrow. I love tuna/salmon on crackers.

2 pouches of Pink Salmon Chicken of the Sea, 2.60 ounces each
1 celery stalk, finely diced
2 tbsp red onion, finely diced
1/8 tsp coarse sea salt
black pepper to taste
mayonnaise

Add first 5 ingredients to a bowl and mix. Add enough mayonnaise to coat salmon.

Fritter done

My husband suggested the name for this post.  These are super yummy and very fast to whip up.

3 cups oil for frying
1 cup flour, sifted (this takes two seconds so don't discard this recipe because of it- ahem my sister)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1/2 teaspoon of sugar
1 egg, beaten
1/2 cup milk
1 tablespoon butter or shortening, melted
1 (12 ounce) can whole kernel corn, drained very well

Heat oil in cast iron skillet or other pan until hot. Drop spoonfuls into oil. When they float flip over. Keep flipping until golden brown.  Drain on plate with paper towel to catch oil. If you are not great at frying remember that the second batch will cook quicker. The oil is hotter by this point.

This recipe is great for substituting the corn for apples, bananas, peppers and so on. We really want to try apples and bananas.  I felt that it could have used a tad more sugar but my husband said they were perfect. I sprinkled some powdered sugar on mine.

Cranberry Chicken Salad

4 cups chicken breast, cooked and chopped (about 4 large chicken breasts)
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise (start with one cup)
1/3 cup orange-blossom honey
1/4 tsp salt
1/4 tsp pepper

You can bake or boil the chicken or put it in the microwave.  I boil mine.  Place thawed breasts in a saucepan, cover with water and boil until cooked thoroughly.  It takes about 10 minutes.  Chop into pieces once cooled.  Chop celery and add to bowl.  Add cranberries, salt, and pepper as well. Toss lightly.  Lay out pecans on a jelly roll pan and put in the oven at 350 degrees.  You only want them in the oven for about 5-7 minutes.  I add the honey to a microwave safe bowl and heat it up for a few seconds.  It mixes easier when it is a bit warm.  Add one cup mayo to bowl and combine together.  Add this to the chicken and stir.  You may need to add more mayo. Add pecans and toss. Put in the refrigerator until cold.

Corn Bread

1 cup flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 tablespoon bacon grease or butter
2 eggs, beaten
1 cup milk
1/4 cup cooking oil
1/2 cup corn, either frozen and thawed or canned (optional)

Preheat oven to 400 degrees. In a bowl combine flour, cornmeal, baking powder, sugar and salt. For cornbread that is a tad less sweet only use 2 tablespoons sugar.  Add the bacon grease or butter to a 10-13 inch cast iron skillet or 9 inch round baking pan.  Every time we make bacon, I put the grease in a tightly sealed jar and keep it in the refrigerator. So when I need grease I already have it. Plus it adds flavor. You will want to pull the grease jar out of the fridge and let it come to room temperature. Put the cast iron skillet or baking pan in oven to melt grease/butter.  Take out and swirl around to coat bottom and sides.  Add oil, eggs, and milk to bowl and stir with whisk until smooth.  Pour into pan and cook for 15-20 minutes or until toothpick comes out clean.

Vegetable Dip

I cannot have straight dairy. I have a problem with lactose. Sometimes it is hard to avoid and if it isn't in a high quantity then I can have a little bit. In my cooking I avoid it if possible.

Since I can't buy a vegetable dip I make this one:

8 oz sour cream (I use dairy free Better Than Sour Cream Brand)
8 oz mayonnaise
1 tbsp parley
1 tbsp Lawry's Seasoning Salt
1 tbsp minced onion
1 tsp dill weed
1/8 tsp garlic powder

Mix together and then let chill for a few hours so the spices can meld together.

Blueberry Salsa

I got this from a magazine and then I altered it a bit.

1 cup whole blueberries
2 cups coarsely chopped blueberries
(together is 2 pints)
2 seeded and minced hot banana peppers
1/3 cup diced red bell pepper
3-4 Tbsp fresh cilantro
1/4 cup fresh lemon juice
1/2 tsp kosher salt

You could do jalapenos/anaheim peppers or mix two different peppers. You only need 1 lemon for the juice if if it a pretty good sized lemon otherwise you may need two. Comine in bowl and chill til ready to serve. I use the blue corn tortillas to scoop salsa.

45 calories without the chips