Autumn Granola

I'll be honest with you, this is a pretty expensive recipe to make but its a hell of a lot cheaper than buying already made granola.  I'm not generally a fan of pumpkin but these seeds fit right in. It makes a lot but that was a challenge Steven rose to.  This is his hand finishing up the last bit while we were in the hospital having Wade. 

Autumn Granola
Adapted from Dinner: A Love Store
Makes 9 Cups

• 3 cups old-fashioned rolled oats
• 1 1/2 cups raw pistachios, hulled
• 1 cup raw pumpkin seeds, hulled
• 1 cup coconut ships
• 3/4 cup pure maple syrup
• 1/2 cup extra virgin olive oil
• 1/2 cup packed light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamon

Preheat oven to 300 degrees F.  In a large bowl combine all of the ingredients until everything is sticky.  Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stir in every 10.  Granola should be golden brown and well toasted. Transfer to a bowl and let cool  Eat immediately or store in an air tight container.

Pot Roast and Sweet Potatoes

Quick updates: Baby Wade is an amazing baby that loves to sleep and cuddle, he has just started to smile.  Henry is slowly accepting his role as big brother and diaper changing supervisor.  That being said, we are still in survival mode.  Luckily its pretty dang cold outside so we have been living off the slow cooker (and amazing friends who keep bringing us meals!!!)

This took me about 2 hours to get everything in the slow cooker due to having to pick up the baby, kiss boo-boos, change the tv show for Henry, change it again, change diapers, and put the baby back to sleep. It should take you like twenty minutes.

Of course I forgot to take a picture of it- but its not that pretty anyway.

Pot Roast and Sweet Potatoes

Adapted from Everyday Slow Cooker

• 1 1/2 - 2 lb boneless beef chuck roast
• oil
• 1 onion, thinly sliced
• 3 sweet potatoes, peeled and quarted
• 2/3 cup beef broth
• 3/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon

Brown the roast with the oil in a hot skillet on each side. Place onion and potatoes in the slow cooker and top with the roast.

Combine the rest of the ingredients in a small bowl then pour over the roast. Cover and cook for 7 to 8 hours on low.

Roast Chicken

I always hesitate to roast a chicken and Steven always hesitates before a meek "sounds good".  But I have no idea why - its cheap, easy, and the oven version of a one pot meal. Although I have never made a bad one, I haven't made a great on either. Until now.

And yes, its a little 'icky' dealing with a whole raw chicken but getting a big batch of homemade chicken broth is worth it.

Roast Chicken
Adapted from Dinner: A Love Story

• 6 red potatoes, cut into bite sized chunks
• 3 carrots, cut into bite sized chunks
• 1 whole roasting chicken, 4 pounds, giblets removed
• 2 tablespoons butter, melted
• salt and fresh pepper
• 1 lemon, pricked with a knife
• 1 small bunch of fresh thyme

Preheat the oven to 425F. Spray a 9 by 13 casserole dish with nonstick spray.  Arrange the potatoes and carrots in the dish, sprinkle with salt and pepper, and roast for 15 minutes.

Meanwhile, rinse the chicken under cold water and pat dry. Brush the chicken with butter then sprinkles with lots of salt and pepper.  Stuff the chicken with thyme and the lemon. 

Take the vegetables out of the oven and place the chicken breast side up on top of the vegetables.  Roast for 1 hour and 15 minutes until a temperature of 165F is reached.

The Big Chewy Chocolate Chip Cookie

This is no measly cookie. Its a cookie to keep you full.  Two with a glass of milk could be a meal replacement if they had any nutritional value.

The Big Chewy Chocolate Chip Cookie
Adapted from Alton Brown

• 8 ounces unsalted butter, melted
• 2 ounces sugar
• 8 ounces brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips - the good stuff

Pour butter and sugars until a stand mixer bowl and beat on medium speed for 2 minutes.

Meanwhile in a small bowl, whisk the egg, egg yolk, milk, and vanilla extract.  Turn the mixer to "stir" and slowly pour in the egg mixture. Mix until combined, 30 seconds.

Meanwhile in a medium bowl, sift together the bread flour, salt, and baking soda.  With the mixer on slow slowly add the dry ingredient mixture.  Stop and scrape down the bowl as needed.

Once everything is combined, drop the speed to stir and add in the chocolate chips. Chill the dough for 1 hour.

Heat the oven to 375F. Scoop tablespoon sized dough portion onto a parchment paper lined baking sheet.  Bake in the middle of the oven for 13 minutes, rotating the pan halfway. Remove from oven and slide parchment paper onto a cooling rack.

Sour Cream and Onion Popcorn

Vacuuming my house is the most pointless chore - it is just as dirty 2 hours later. Between the fur tumble weeds from three animals, crumbs from Henry's constant grazing, and Steven stomping in every leaf from outside I can't compete.  So I quit trying and made this popcorn which we ate in front of the TV and covered the whole floor, table, and couches with white powder and popcorn kernels. And then I vacuumed...I'm not an animal you know.

Sour Cream and Onion Popcorn
Adapted from Shutterbean

• 3 tablespoons chopped dill
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons powdered milk
• 1 1/2 tablespoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• popcorn from 1/3 cup kernels
• 2 tablespoons olive oil

Mix all the ingredients aside from the popcorn and olive oil in a small bowl.  Drizzle the olive oil on the popcorn, toss, then sprinkle on the dry ingredient mixture.  Eat fresh.

Kale with Avocado and Pickled Onions

What to say about kale, except Steven owes me. Steven loves kale as much as any leafy green and with a little pickled red onions, I can be tempted as well.  

Kale with Avocado and Pickled Onions
Adapted from Dinner: A Love Story

• 1 cup water
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 medium red onion
• kale, with stems removed, chopped, and washed
• olive oil, salt, and pepper
• 1 avocado

For the onions, bring the water, vinegar, sugar, salt, and onion to a simmer in a small sauce pan. Cook for 15 minutes then remove with tongs to a large bowl.

Meanwhile, cook the kale in boiling water for 2 to 3 minutes.  Remove with tongs to an ice bath and then to the large bowl with the onions.

Toss with olive oil, salt, and pepper.  Cut avocado into chunks and give it a light toss into the kale.  Taste and add a little more salt then serve.

Shrimp Avocado Ceviche

This has to be the perfect summer recipe- it was a lot more filling than we both thought and we ate too much. It might have had something to do with the freshly fried tortilla chips.  Those just can't be beat.  Make this ahead of time then chill out with an alcoholic beverage of your choice when you would usually be cooking. 

Shrimp Avocado Ceviche
Adapted from Dinner: A Love Story

• 1 pound shrimp, shelled and de veined
• 1/2 jalapeno pepper
• 1/3 small red onion
• 1 small container grape tomatoes
• 2 limes
• 1 avocado
• 1 bag corn tortillas
• vegetable oil for frying

Boil shrimp for 3 minutes, drain, cool, chop and add to a large bowl.  Finely shop 1/2 jalapeno pepper and red onion - add to bowl. Quarter grape tomatoes and add to bowl.  Squeeze the juice from two limes over the shrimp and toss.  Add a little olive, salt, pepper, and let chill in the fridge for up to a day.

When you are ready eat chop the avocado and toss into the mixture.

Quarter the tortillas and heat an 1/2 inch of vegetable oil over medium-high heat in a skillet. Once the oil is hot fry the tortillas in batches until crispy.  Remove to a paper towel and salt.  Serve the ceviche  with the hot chips.