I've MOVED!

Please come see me at my new site... Light-As-A-Cloud Lemon Mousse recipe can be found HERE

                                      Photo: Ben Fink via: At Blanchard's Table

Homemade Granola

Thanks, Alton Brown of the Food Network, for this totally awesome and easy recipe. I don't think I'll buy granola from the store ever again!

(6 servings)

3 C rolled oats
1 C slivered almonds
1 C cashews
3/4 C shredded sweet coconut
1/4 C plus 2 TBS dark brown sugar
1/4 C plus 2 TBS maple syrup
1/4 C vegetable oil
3/4 tsp salt
1 C raisins

Preheat oven to 250 degrees.

In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes or so to achieve an even color.Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Garlic Lime Chicken with Olives

Got this one from Robin Miller at Food Network's website. Very flavorful and very yummy!

(4 Servings)

1 lb boneless skinless chicken breast halves
1 cup diced onion
2-3 garlic cloves, minced
2 TBS lime juice
1 TBS molasses
2 tsp. Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup pitted and sliced Greek olives, such as Kalamata

Preheat oven to 400 degrees. Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat. Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30-35 minutes, until chicken is cooked through.

Chicken Barley Chili

I found this great recipe on the back of a box of Quaker Quick Barley. It's delicious!
Makes 11 (1 cup) servings

1 (14.5 oz.) can tomatoes, diced, undrained (may use seasoned tomatoes)
1 (16 oz.) jar/can salsa or tomato sauce
1 (14.5 oz.) can chicken broth
1 cup quick barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin1 (15 oz.) can black beans, drained, rinsed
1 (15 1/4 oz.) can corn, whole kernel
3 cups chicken breast (about 1 1/2 lbs), cooked and cut into bite-sized pieces
chedder cheese
sour cream

In a 6-quart saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer 20 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until the chili is desired consistency. If desired, top with shredded cheese and sour cream.

Roasted Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

This is one of my new favorite recipes. It's quick, easy, and full of flavor! Compliments of Bon Appetit magazine.

Makes 4 Servings
Prep: 15 minutes
Total: 35 minutes

1/4 C olive oil
4 garlic cloves, pressed
1 Tbs smoked paprika
1 tsp ground cumin
1/2 tsp dried crushed red pepper
1/2 C plain yogurt or Greek yogurt
4 chicken breast halves
1 15-oz. can garbanzo beans (chickpeas), drained
1 12-oz. container cherry tomatoes
1 C chopped fresh cilantro, divided

Preheat oven to 450 degrees. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Lemon Pound Cake

Made this recipe today. Loved it. This one is from -- shocker! -- "At Blanchard's Table: A Trip To The Beach Cookbook." Loved it. Make it! Enjoy! :)

                                                           
Makes 2 Loaves

3 cups all-purpse flour

3/4 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 lb (2 sticks) unsalted butter, at room temperature and cut into pieces

2 cups sugar

3 tablespoons freshly grated lemon peel

4 large eggs, at room temperature

3 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla extract

1 cup buttermilk

Preheat the oven to 350 degrees. Butter and flour two 8 1/2 x 4 1/2 inch loaf pans.

In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and set aside.

With an electric mixer, cream the butter, sugar, and lemon peel until light and fluffy. Add the eggs, one at a time. Scrape the sides of the bowl to blend well.

Add the lemon juice and vanilla. Beat until blended -- just a few seconds.

On the lowest speed, alternately add the flour mixture and buttermilk. Start with about a third of the flour, then add half of the buttermilk, then a third more flour, then the rest of the buttermilk, then the remaining flour. Stop mixing just before it is all blended and finish mixing gently by hand with a rubber spatula. Do not overmix.

Divide the batter into the prepared pans. Bake until golden brown and a tester inserted into th center comes out clean, 45-50 minutes. serve warm with ice crem and chocolate sauce or berries. YUM!!

 Photo: Randy Mayor, Jan Gaurto via: unknown

Quick Seafood Stew with Tomtoes and Herbs

Here's another great recipe from my favorite cookbook, "At Blanchard's Table: A Trip to the Beach Cookbook." Serve with a loaf of crusty bread and you've got a quick, easy, delicious meal.

Serves 4

1/4 C. olive oil
4 scallions (white and green parts), thinly sliced
1 large yellow onion, cut in half and thinly sliced
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, thinly sliced
2 14.5 oz. cans Italian stewed tomatoes
2 C. bottled clam juice
1 tsp. dried oregano
1 tsp. dried basil
12 shrimp, peeled, deveined
12 sea scallops
12 littleneck clams, scrubbed (I used mussels)
3/4 lb. firm white fish, cut into 1-inch pieces (swordfish works well)
salt and freshly ground black pepper
3 Tbs. chopped fresh parsley

Heat the oil in a large pot over medium-high heat, and add the scallions, onion, red pepper, and garlic. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and break them up slightly with a spoon. Add the clam juice, oregano, and basil; then cover and bring to a boil. Uncover and simmer for 10 minutes, or until slightly thickened.Add the shrimp, scallops, clams, and fish. Cover and simmer until the fish and shellfish are cooked through and the clams have opened, 5 to 10 minutes. Taste for salt and pepper and ladle into bowls. Sprinkle with parsley and serve immediately.

Photo: Romulo Yanes via Gourmet.com