Granola!

Hi Friends:

Let me start by saying, I'm picky about granola. Whether in breakfast cereal, snack food or bar form, ingredients and texture matter! First and foremost, it should be healthful - low in sugar and fat. If it rivals a candy bar, I'll take the candy bar, thank you. Next, I prefer a mix of oats, nuts and dried fruit with minimal spice added so the flavors of the key ingredients are discernible and the granola is versatile enough to be combined with yogurt, hot cereals or used as a topping for fruit and desserts. Finally, I like it crisp which is achieved by baking. With chewy granola, the baking time is either eliminated or shortened. 

As an avid recipe reader, I can't tell you how excited I was to come across "A Better Granola" created by a Bon Appetit staffer. This recipe has it all: egg white for crunch, customizable, healthful ingredients and it's easy and fun to make! I made one small change: the recipe calls for 1/2 teaspoon of cinnamon and I reduced that to 1/4 teaspoon in compliance with my prerequisite of minimal spice. For the full recipe, click above; now let me walk you through it!

The recipe calls for 1 1/2 cups chopped nuts. I used 1/2 cup each of walnuts, almonds and pistachios. The pistachios add great color and flavor.

You can add either 1/4 cup of olive oil or warmed coconut oil. I opted for coconut oil as it is actually heart healthy and helps with blood sugar control.

I added the suggested agave syrup, a natural sweetener that is low glycemic (does not cause blood sugar spikes), but the recipe says you can swap maple syrup or honey for the agave if you like. The unsweetened coconut shavings/chips are a must!   

Toss all ingredients to combine and spread out on a rimmed baking sheet.

Bake granola, stirring every 10 minutes until golden brown and dry - 40 to 50 minutes. Note: the recipe says it will crisp as it cools and, sure enough, it crisped nicely!

Mix in 1 cup dried fruit. I used cherries for their tart flavor.

The granola stays crisp and flavorful when stored in an airtight container at room temperature. Give this recipe a try (click on the link above); it's a great one to make with your kids!

Lisa and Nikki's Friday Finds New Year Edition!

fHi Friends:

This week, in the spirit of New Years, we are looking forward and sharing the sights, sounds, tastes and one-of-a-kinds we love and hope will inspire you in 2013.

First things first!

Celebrate New Years with a champagne cocktail! This recipe comes to you from Epicurious and is served at hotels and bars worldwide. Ingredients: 1 sugar cube, Angostura bitters, champagne and a lemon or orange peel twist for garnish. Preparation: Soak the sugar cube in the bitters, drop in a champagne flute, add champagne and twist. Toast!

Resolution: Repurpose forgotten and discarded items!

Vintage sewing drawers can bring charm to your most beloved recipes. Complete the look with vintage dividers. So cute!

It might be winter, but you can still bring the outdoors in. We love this beautiful ivy plant that fits perfectly in an elegant, vintage ice bucket.

Nothing says relaxation like aromatic bath salts. Why not store some in a vintage glass cookie jar.

Resolution: Rearrange what you have!

Spruce up your shelving, mantel and side tables by adding items that have architectural interest and lovely patina. 

Vintage Mashers

Early 1900's Women's Barbell

Auld Lang Syne (for the sake of old times):

"Auld Lang Syne" is a Scottish poem written by Robert Burns in 1788 and set to the tune of a traditional folk song.

May hope, love and warmth be in your heart - Happy New Year from Georgia's!

Dill-icious!

Being a full time communications professional, business owner and blogger, any recipe that is quick, easy and flavorful has my immediate attention. My life changed when I tried this new entree salad recipe that features seasonal fruits, nuts and a dillweed vinaigrette that makes my mouth water just thinking about it. If there is one variety of food that must work extra hard to inspire me, it's salad. I'm not that girl who can sit down to a plate of lettuce and a bottle of ranch and be happy or satisfied. But this salad really packs a punch. Try it for dinner one night this week and let me know what you think in the comments section.

Happy dining!

Mixed Greens with Dill Salad Dressing 

Assemble ingredients

Dressing Ingredients:

1/4 cup olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. dried dillweed

1 large garlic clove, minced

1/4 Tsp. freshly ground pepper

1/4 Tsp. dried oregano

Salad Ingredients:

4 medium boneless, skinless chicken breasts or 1 pound of shrimp

Steak and Chicken Rub (any brand will work)

8 cups spring/mixed greens or baby spinach

3/4 cup dried cranberries

1/3 cup crumbled goat or farmer's cheese

1/4 cup pecans, chopped & toasted

For the vinaigrette, mix all ingredients in a bowl and combine with a whisk or fork. Let stand while you prepare the salad. 

Next generously cover the chicken or shrimp with a steak and chicken rub and grill on a gas or charcoal grill (12-15 minutes for chicken / 2-5 minutes for shrimp). I skewer my shrimp to avoid losing them through the grates. Cool.

Meanwhile, heat a non-stick skillet over medium heat and toast chopped pecans (5-8 minutes, turning often). Arrange salad greens on four plates. Top with cranberries, goat cheese, toasted pecans and chicken or shrimp (if using chicken, slice thinly). Give the vinaigrette one last whisk then drizzle over each salad. 

Dill-icious salad pictured with chicken and shrimp. Enjoy!

Herbalicious!

By now your herb garden is abundantly giving back or you are finding a profusion of fresh herbs at the market. Sweet basil leaves are large and pungent, oregano is lush and rosemary is highly aromatic. If you're like me, you are scrambling to take advantage of all this flavor. Nikki recently shared a recipe with me for Grilled Bread with Rosemary-Honey Drizzle from Vegetarian Times. I've had it three times in the last two weeks as it makes a simple and delicious accompaniment to a variety of dishes! And...you can use the grill! Enjoy!

Grilled Bread with Rosemary-Honey Drizzle

8 slices crusty artisan bread, such as ciabatta sliced 1/2 to 3/4-inch thick

3 Tbs. olive oil

coarse sea salt for sprinkling

3 Tbs. honey

2 tsp. fresh rosemary leaves, finely chopped

1/4 tsp. sherry vinegar

1) Preheat gas grill to medium. 2) Brush bread slices on both sides with oil and sprinkle lightly with salt. Grill bread, covered, 2 to 4 minutes per side or until golden brown on both sides. 3) Meanwhile, warm honey, rosemary and vinegar in a small saucepan over medium-low heat 4 to 5 minutes. Drizzle warm honey mixture over warm grilled bread. Serve immediately. Serves 8.