Homemade Granola with Apples Cranberries and Pecans

Have you ever wished you could eat pie for breakfast? Well, here’s your chance! This homemade granola recipe tastes like Apple Cranberry Pie; I kid you not. Packed with whole grain goodness of rolled oats, dried apples and cranberries, pecans, honey and brown sugar, cinnamon and nutmeg this granola is a healthy breakfast cereal, topping for yogurt, snack, perfect on a salad…it is fabulous! 

As I was pondering the baking I was doing for the Blue Ribbon Country Fair, one of the toppings I thought of putting on my coffee cake was an oat-streusel topping. I didn’t end up doing that, but it did make me wish I had some granola. One of my favourite breakfasts is Greek yogurt topped with fresh fruit and granola (when I’m not eating homemade pickles and a bagel with cream cheese, but that’s another story).

Since it’s Autumn, I decided to give this granola the taste of the season. What says Fall like an Apple Pie? One of the best apple pies I’ve ever had was baked by a friend of ours in Nashville. He makes an apple cranberry pie that is just delicious (I need to publish that recipe, too). So, I thought I’d use dried apples and “craisins” (dried sweetened cranberries). Cinnamon and nutmeg were a must. And since I was thinking of pecans for that oat-streusel topping, they had to go in there too.

For the oats, I used Bob’s Red Mill Organic Extra Thick Rolled Oats because I wanted a nutty, crunchy, texture when they were baked. That and I just love Bob’s Red Mill products. Every product they use is certified organic, produced without synthetic pesticides or chemical fertilizers, and do not contain genetically modified organisms (GMOs). They are a fabulous resource for healthy, delicious, whole grains.

The oat you use is completely up to you. That said, there are differences in oat choices that are the product of the whole grain, or oat groat. Here’s a breakdown for you:

• Steel-Cut Oats: The “groat” or oat grain is split, rather than rolled flat.
• Rolled Oats: The oat grain is steamed and rolled flat. The thickness of the rolled oat grain is what will make a difference in what it’s called from this point forward. The thicker the roll of the oat grain, the better it retains its shape when it is cooked. The thickness also impacts cooking time.
• Old-Fashioned Oats: These are actually the same as Rolled Oats, thinner than a thick or extra-thick Rolled Oat. But will still retain their shape.
• Quick Cooking Oats: With these oats, the oat grain is rolled much thinner than Rolled Oats to allow them to cook more quickly. The texture will be different from a thicker rolled oat, but it’s the same grain. Because they are rolled more thinly, they don’t retain their shape as well.
• Instant Oats: This oat grain is rolled even thinner than Quick Cooking Oats. Because they are rolled so thin, they often crumble into a coarse meal, not retaining their shape.

So, what I recommend for homemade granola is Extra Thick or Old Fashioned Rolled Oats since they retain their shape well. I think thicker rolled oats get a more toasted, nutty flavour and texture. Then, you can certainly use whatever dried fruit combination you like; the same with the choice of nut or seeds. This particular combination was delightful, though.

Make this granola…you will be surprised how quickly it disappears!

P~

5.0 from 1 reviews

Homemade Granola with Apples Cranberries and Pecans (Meatless Monday)

 

Save Print

Homemade granola that tastes like apple cranberry pie! So delicious as a breakfast cereal, a topping for yogurt, a healthy snack, and even great on a salad.

Author: The Saucy Southerner

Recipe type: Breakfast, Snack

Ingredients

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1½ teaspoon ground cinnamon
• 1 scant teaspoon ground nutmeg (fresh does make a difference)
• ½ teaspoon kosher salt
• ⅓ cup honey
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup dried apples, chopped
• 1 cup dried, sweetened cranberries
• 1 cup pecan pieces
• ½ cup coarsely chopped raw or toasted nuts or seeds

Instructions

1. Preheat the oven to 300° F.
2. Prepare a baking sheet by coating it with parchment paper, set aside.
3. In a large bowl, add the oats, brown sugar, cinnamon, nutmeg and salt.
4. Stir to combine and set aside.
5. In a small bowl add the honey, oil and vanilla.
6. Stir to combine.
7. Pour the honey mixture over the oat mixture and stir to combine, making sure the oats are thoroughly coated.
8. Spread the oat mixture on the prepared baking sheet in a thin, even layer.
9. Place the baking sheet in the oven and bake for 20 minutes.
10. Stir the mixture and continue to bake for another 10-20 minutes or until the granola is light golden brown (the thickness of the oat you use will make a difference in baking time. Mine took longer, since I used extra thick oats.)
11. Remove the baking sheet from the oven.
12. Add the apples, cranberries and pecans and stir to combine.
13. Allow to cool completely.
14. The mixture will harden as it cools, so break it up, then store it in an airtight container

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Eggplant Tomato Basil Bread Pudding

Today’s Meatless Monday is Eggplant, Roma Tomatoes and Fresh Basil baked in a casserole with hearty bread, onions, garlic, eggs and cheese. I wish computers had “smell-o-vision,” but since they don’t you need to make this simple dish yourself. It was just fabulous! 

This recipe was serendipitous, really. I had several ideas of what I wanted to do for today’s post, but I wasn’t set on anything…always a sign I need to rethink how I want to approach the ingredients I plan to use.

Saturday, I was all ready with my schedule for the day. While cooking and photographing, I planned to watch SEC football and The Hobbit, being a fan of both college football and all things Tolkien. One of the downsides of working from home, though, is that I have lost all track of time and days. The game I intended to watch isn’t until next weekend!

So, rather than punting (football pun intended *wink*) my viewing time, I decided to turn on the Food Network. You’d think, being as obsessed with food as I am, that I would watch cooking shows more often. I really don’t, though. First, I love the quiet much too much to have the television on; Secondly, and for the most part, I tend to want to have ideas that are fresh to me, rather than rehashing recipes you’ve likely already seen.

I was happy I did turn on the Food Network, though. It brought me the inspiration for this recipe. Giada De Laurentiis was making  what she called Gruyère and Spinach Bake that she baked in 10″ ramekins. But the recipe was so much like a savory bread pudding that I got me thinking about doing something similar, but with other ingredients that were in line with what I planned to use for this Meatless Monday meal.

I used an elongated skillet to bake mine in, rather than individual ramekins. The more shallow the pan you use, the more surface you will have that is crunchy on top of the soft, moist under-layer. If you want a softer, squishier result with less crunchy top, use a deeper dish pan (and you may need to add some cooking time to ensure the eggs set).

It was delicious. And you need to make it. And you won’t regret it.

So, there!

P~

p.s.: I am SO going to make those Gruyère Spinach bakes Giada made…they looked fabulous.

5.0 from 1 reviews

Eggplant Tomato Basil Bread Pudding (Meatless Monday)

 

Save Print

Eggplant, Roma Tomatoes and Fresh Basil baked in a casserole with hearty bread, onions, garlic, eggs and cheese make for a delicious, savory, bread pudding. It’s perfect as a meal, and would be great as a side dish.

Author: The Saucy Southerner

Recipe type: Entree

Serves: 8

Ingredients

• 1 tablespoon butter
• ½ medium-sized onion, diced (about ½ cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 medium-sized eggplant, skin on, cut into ½ inch cubes (about 4 cups)
• 6 eggs, beaten
• ¼ cup half and half (or whole milk)
• 3 Roma tomatoes, ½ inch dice (about 1 cup)
• 1 cup lightly packed fresh basil leaves, chopped
• 4 cups cubed (same size as the eggplant) hearty bread (I used some homemade sourdough)
• 1 cup grated Mozzarella cheese, divided in half
• ½ cup grated Parmesan cheese
• salt and ground black pepper, to taste

Instructions

1. Preheat the oven to 350° F.
2. Prepare an oven-proof baking dish with cooking spray and set aside.
3. In a skillet, over medium heat, melt the butter.
4. Add the onion and cook for about 3 minutes.
5. Add the garlic and allow to cook for about another minute.
6. Add the cubed eggplant, cover the skillet and allow to cook for just a couple of minutes…you want the eggplant to JUST begin to soften.
7. Remove the skillet from the heat and allow to cool slightly.
8. In a large bowl, beat the eggs with a whisk.
9. Add the half and half (or milk) and beat well.
10. To the egg mixture, add the tomatoes, basil, slightly cooled eggplant mixture from the skillet, the bread cubes, ½ cup of the Mozzarella cheese and the Parmesan cheese, salt and pepper, to taste.
11. Toss the ingredient with your hands, making sure that all of the bread absorbs some of the egg mixture.
12. Pour the contents of the bowl into your prepared baking pan.
13. Sprinkle the remaining Mozzarella cheese over the top of the ingredients in the baking pan.
14. Place the baking pan into the preheated oven and bake for 40-45 minutes, or until the bread pieces are golden brown, the cheese is melted and the eggs have firmed.
15. Note: If you notice that it’s browning too quickly during the baking time, cover it with a bit of foil. Be sure to remove the foil in the last minutes to be sure the cheese and bread get golden in color.
16. Remove from the oven and serve hot.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Chocolate Macadamia Biscotti

I recently polled my readers on Facebook about whether they would be interested in baking items that began with a cake mix; they indicated that they would, so here you go! Five Ingredient Friday this week is a recipe for a five ingredient Chocolate Macadamia Biscotti that starts out with a box of Devil’s Food Cake mix. Simple, divine, chocolate…perfect for dipping in your favourite coffee, or milk, or tea. 

Today’s Five Ingredient Friday is brought to you a day early. Tomorrow I’ll be baking for a local competition, The Blue Ribbon Country Fair, held in conjunction with a local Heritage Festival.  All of the baking for that must be scratch recipes, and the recipes must be provided to the judges. Since that’s how I bake anyway, you’d think it would be a cinch, but the nerves…they happen.

I’ve entered the competition the last two years and have been fortunate to have come away with ribbons for my baking entries both years. The pressure is on! Keep your fingers crossed and wish me luck because I’ve got some new ideas this year that I only came up with a couple of days ago.

This recipe is a sure success for anyone, though. By starting with a box of Devil’s Food Cake, and the addition of four more ingredients, you can have the most delightfully chocolate-y, nutty biscotti to nibble.

This recipe uses macadamia nuts, but you could just as easily substitute the nut of your choice. I even toyed with the idea of using chocolate chips instead of nuts. Feel free to play with it to suit your tastes, or what ingredients you have on-hand.

Yummy is what they are…and easy to prepare. So, no excuses to not bake. Make these simple biscotti today!

P~

5.0 from 1 reviews

Chocolate Macadamia Biscotti (Five Ingredient Friday)

 

Save Print

Beginning with a box of Devil’s Food Cake Mix, these biscotti are simple to bake. Just four more ingredients and mostly passive baking and cooling time and you’re on your way to dipping Heaven.

Author: The Saucy Southerner

Ingredients

• 1 box Devil’s Food Cake Mix
• 1 stick (8 tablespoons) unsalted butter, melted
• 1 cup all-purpose flour
• 2 large eggs
• ½ cup chopped macadamia nuts (or the nut of your choice)

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet (at least 16 inches in length) with parchment paper.
3. In the mixing bowl, place all of the ingredients (nuts included) and blend with a mixer on low-speed for 3-4 minutes, scraping down the sides to incorporate all of the ingredients well.*
4. The dough should come together into a ball.
5. Transfer the ball of dough to the parchment lined baking sheet and form into a log that is about 14 inches long and about 3 inches wide.
6. Then, press the dough out and down on the length of the log so that the center is mounded and the sides tapered, the center of the dough should be about half and inch thick.
7. Place the baking sheet in into the preheated oven and bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
8. Leaving the oven on, remove the baking sheet from the oven and cool the biscotti (left on the baking sheet) for about 10 minutes.
9. Using a serrated knife, slice the biscotti (directly on the baking sheet) on the diagonal, into about 1 inch thick slices.
10. Gently turn the slices on their sides, using the same baking sheet.
11. Return the baking sheet to the oven and bake for 10 more minutes. Turn the oven off, but leave the baking sheet in the oven for another 30-40 minutes to allow the biscotti to crisp.
12. Remove the baking sheet from the oven and transfer the biscotti to a rack to allow them to cool completely.
13. Store in an airtight container at room temperature for several weeks.

Notes

*I actually blended mine by hand, without a mixer, using a sturdy spatula. It took about the same amount of time to mix it fully.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Mediterranean Deviled Eggs

A new version of deviled eggs is here…and this time, the flavours of the Mediterranean are featured in this recipe. Feta cheese, capers and Kalamata olives add a new twist to an old favourite.      

As anyone who has followed me for a while will know, I’m obsessed with deviled eggs; I just love trying to develop new combinations of ingredients to fill them.  One thing I realized recently, with all of the focus on Mediterranean style of eating, is that (for the most part) this is how we have eaten for a long time. It was only natural that I would find a way to incorporate those flavours in a deviled egg.

Because of the inclusion of foods such as olives and capers and salt-cured cheeses (like Feta) the Mediterranean style of cuisine is higher in salt content. If you’ll notice, generally I don’t give measurements for salt in my recipes, rather I normally say to salt (and pepper) to taste. I do that because everyone’s preference for saltiness differs.

Since I used three salty components (capers, Kalamata olives and Feta), I didn’t include any further salt in the recipe. I also tempered the saltiness of those ingredients with the inclusion of white balsamic vinegar, which is mellowly sweet; it doesn’t make the eggs taste sweet, it just mellows out the saltiness. Normally, I don’t use a somewhat obscure ingredient that cannot readily be substituted with something else that is more commonly found in everyone’s pantry. White balsamic vinegar is kind of harder to substitute than many ingredients.

That said, if you don’t have white balsamic vinegar, you could use “regular” aged balsamic vinegar but it may alter the color of the egg yolks. Because I was aiming for a hint of sweetness, you could also use rice vinegar (which is sweeter), or even some white wine vinegar (not white vinegar) along with a titch of honey (just a smidge).

I would encourage you to pick up some white balsamic vinegar, though. It’s really a great addition to the pantry and is excellent in salad dressings, or for other dishes (such as fish, scallops, light sauces) where you don’t want the darker color of aged balsamic.

This is a keeper for us; we both loved them. I hope you’ll give them a try.

P~

5.0 from 1 reviews

Mediterranean Deviled Eggs

 

Save Print

The flavours of the Mediterranean are featured in this recipe. Feta cheese, capers and Kalamata olives add a new twist to an old favourite, with the saltiness being mellowed by the use of white balsamic vinegar.

Author: The Saucy Southerner

Recipe type: Appetizer

Cuisine: Mediterranean

Serves: 12 egg halves

Ingredients

• 6 eggs, hard-cooked, peeled, halved length-wise, yolks removed
• 1 teaspoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons Feta cheese, crumbled
• 1 tablespoon Kalamata olives, finely diced (not minced)
• 1 teaspoon capers
• 2-3 tablespoons mayonnaise (to the level of creaminess you desire)
• ground black pepper, to taste

Instructions

1. Place the egg whites on an egg plate or platter.
2. Place the yolks in a small bowl.
3. Using a fork, mash the yolks until they are a fine crumble.
4. Add the white balsamic, mustard, Feta, Kalamata olives and capers and stir to combine.
5. Gradually fold in mayonnaise until you reach your desired creaminess.
6. Add ground black pepper, to taste.
7. Using a spoon, evenly distribute the yolk mixture into the egg whites.
8. Garnish with a caper, if desired.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Garlic Parmesan Grits with Leek and Mushroom Sauté

Today’s Meatless Monday is brought to you on Tuesday…the start of this week, after the Labor Day weekend. Creamy Garlic Parmesan Grits, toasted under the broiler and topped with a sauté of leeks and portobello mushrooms is comfort in a bowl; this filling dish is the perfect recipe for  a delicious meatless supper, a great side dish, wonderful for breakfast, brunch or lunch, too. And, if you don’t have access to grits, this would be delightful with Polenta.  

With the last long weekend of Summer gone, and with the official start of Autumn approaching, my mind turns to comfort foods. Being from the South, grits are very high on the comfort food list. Being from the South, but loving to travel, I know that grits (especially stone-ground grits) are kind of hard to come by at times. And, of course, I have a story about that too.

About twelve years ago now, I was traveling with three other girlfriends on our way back from New York. We had been in the Catskills fly fishing and taking a class on instructing fly fishing (my second time doing so) and were in Pennsylvania on our return home. We had driven as far as we could and stopped at a hotel just off the interstate (which I won’t mention by name because it was far from a wonderful stay, clean sheets being one of my evidently unreasonable requirements).

The next morning, before we continued on our journey home, we decided to eat breakfast at the Cracker Barrel adjacent to the hotel.  I know from long hard experience that grits can be difficult to find in restaurants north of the Mason-Dixon line; but since Cracker Barrel is a Tennessee-based company, what happened next is surprising.

I ordered my breakfast and asked for a side order of grits (which they had on the menu). But knowing how hard grits are to find north of the Mason-Dixon line, first I asked, specifically, “Now, these are grits, right?”  ”Oh, yes,” I was assured. So, I ordered some and requested that they melt some cheese on top, if possible. I was so happy I was about to have some delicious cheesy grits with my breakfast.

Not too much time passed, Cracker Barrel being very quick with their service, our meals arrived. I was giddy gazing upon the bowl with white in the bottom and gooey cheese melted on top. And what was in my little bowl on the side, you ask? Cream. Of. Wheat. With cheese. I just had to chuckle. I should have known better. And no…I didn’t eat it. *smile*

So, the purpose of relating this story is to let you know that even if you can’t find grits, you can make this recipe. Just use Polenta (yellow cornmeal) instead and it will be very similar.

The trick, in my mind, to making really delicious grits is in the liquid you use when cooking them. For this recipe, I used a combination of vegetable stock and heavy cream. I’m not going to give the proportions I used, since they will change depending on what type of grits you use, stone-ground or quick-cook or instant. What you’ll want to do is to use half of each stock (or water) and cream to attain the same amount of liquid as you need, according to the package instructions, for four servings. Do the same if you’re using Polenta. All of the other measurements will be correct for that number of servings.

To the grits, I added some butter, thyme, garlic, salt and pepper and finished them with some Parmesan cheese. Once the grits were cooked, I removed them to oven-safe serving bowls and put them under the broiler to allow that cheesy goodness to brown up a bit. While the grits were browning, I sautéed some leeks and mushrooms in a bit of butter, garlic, fresh oregano, lemon juice and a splash of Sherry (you could use a dry white wine).

Once the grits came out of the oven, I topped them with the sautéed mixture. And done. Grits heaven.

I hope you’ll give these a try…they are a dressed up version of a Southern classic.

P~

Garlic Parmesan Grits with Leek and Mushroom Sauté (Meatless Monday)

 

Save Print

Creamy Garlic Parmesan Grits, toasted under the broiler and topped with a sauté of leeks and portobello mushrooms is comfort in a bowl; this filling dish is the perfect recipe for a delicious meatless supper, a great side dish, wonderful for breakfast, brunch or lunch, too. And, if you don’t have access to grits, this would be delightful with Polenta.

Author: The Saucy Southerner

Recipe type: Entree, Side dish

Serves: 4

Ingredients

• FOR THE GRITS (OR POLENTA)
• Grits, cooked according to the package instructions for 4 servings, using half stock (or water) and heavy cream in equal portion for the liquid
• 2 tablespoons butter
• ½ teaspoon dry thyme leaves
• ½ teaspoon garlic powder
• 4 ounces Parmesan cheese, grated
• salt and ground black pepper, to taste
• FOR THE SAUTE:
• 2 tablespoons butter
• 1 cup leeks, sliced in half length-wise and diced about ½” thick, washed and drained (This was about ½ of a leek)
• 6 ounces portobello mushrooms, sliced (about 2 cups)
• 1 clove garlic, minced
• 1 teaspoon fresh oregano leaves, chopped
• 1 tablespoon Sherry (or dry white wine)
• 2 teaspoons fresh lemon juice

Instructions

1. Cook the grits according to the package instructions, adding the butter, thyme and garlic as they are cooking.
2. Just as the grits are finishing, add the Parmesan cheese and stir to melt.
3. Add salt and ground black pepper, to taste.
4. Remove the grits to oven-proof bowls, one for each serving.
5. Place in the oven, under the broiler, to lightly brown on top.
6. As the grits are browning, in a medium-sized skillet, over medium to medium high heat, melt the butter.
7. Add the leeks and mushrooms sauté for about 4 minutes.
8. Add the garlic and oregano and continue to sauté for another minute.
9. Add the sherry (or white wine) and lemon juice, stir to deglaze the skillet.
10. Allow to cook for another minute or so.
11. Remove from heat.
12. Once the grits are lightly browned, remove them from the oven and top with equal parts of the sautéed leeks and mushrooms and serve hot.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Simple Blueberry Biscuits

Do you have a hankering for a sweet breakfast treat this weekend? This super simple Blueberry Biscuit recipe might just be what you’re looking for then. Not too sweet, but with a crunch of sugar on top, the berries are the star of this light and fluffy spoon biscuit.  

Not too long ago, I shared the recipe for Garlic Cheddar Biscuits that are a knockoff of a popular restaurant’s offering. In that recipe, I also gave you a recipe for homemade biscuit mix (in case you don’t keep the boxed variety in your pantry).

This recipe is a sweet version using that same biscuit mix recipe for a really delicious, berry treat for you. It’s completely adaptable to whatever fruit you wish to use, too. I used blueberries because I had some gorgeous ones on hand. I think raspberry would be awesome…or strawberry…or peach…or mango…well, you get the picture. Use whatever fruit you like!

Just make these! In less than 20 minutes you can have these hot from the oven for a perfect weekend (or anytime) breakfast treat.

P~

5.0 from 1 reviews

Simple Blueberry Biscuits

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Not too sweet, but with a crunch of sugar on top, the berries are the star of this light and fluffy spoon biscuit.

Author: The Saucy Southerner

Recipe type: Breakfast

Serves: 10

Ingredients

• 2 cups biscuit mix (if you don’t make your own, use one like Bisquick)
• 1 cup blueberries (or your favourite berry or fruit)
• ⅓ cup sugar (I used organic)
• ⅔ cup milk (I used half & half)
• About 2 tablespoons coarse sugar (like turbinado or sanding sugar)

Instructions

1. Preheat the oven to 450° F.
2. In a medium-sized bowl, add the biscuit mix, berries, sugar and stir to combine. (This will coat the fruit in flour and make them spread out in the dough.)
3. Add the milk.
4. Stir with a wooden spoon until a soft dough forms.
5. Continue to fold the dough with the wooden spoon for about 30 seconds (being careful to not crush the fruit).
6. Take spoonfuls of the dough and place onto a parchment lined baking sheet (or a lightly greased baking sheet) – you should get 10 biscuits from this dough.
7. Sprinkle the tops with the coarse sugar.
8. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the tops of the biscuits are golden brown.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheels

Savory appetizers are a great way to turn noshing into a meal, and these puff pastry pinwheels are a perfect example of how to do just that. This recipe has chicken combined with bacon, garlic, sun-dried tomatoes, mozzarella and some basil, all rolled up in puff pastry and baked; they taste like an amazing sausage roll!

I’m a huge fan of using ordinary ingredients and transforming them into something that is simple to prepare, yet elegant to present. This Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheel recipe is packed with flavour, amazingly simple to prepare, and stunning on a party platter, or to have as dinner with a salad as a side dish. Not only that, they freeze really well and are perfect to have on hand, ready to slice and bake at a moment’s notice.

While I used my food processor to mince all of the ingredients for this recipe, if you don’t own a food processor, you could start with pre-ground chicken and finely mince the other ingredients. The resulting blend is like a chicken sausage…so delicious!

It’s a constant refrain of mine, but whoever thought of frozen puff pastry sheets needs to be nominated for some kind of award. They are just so great for so many uses; I always have some in my freezer. This recipe uses just one sheet of frozen puff pastry, but you could easily double the filling ingredients and use two sheets if you’re serving a lot of people.

I hope you’ll give these a try…I guarantee you’ll love them!

P~

5.0 from 2 reviews

Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheels

 

Save Print

This recipe has chicken combined with bacon, garlic, sun-dried tomatoes, mozzarella and some basil, all rolled up in puff pastry and baked, they taste like an amazing sausage roll

Author: The Saucy Southerner

Recipe type: Appetiser

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 clove of garlic
• 2 slices of thick cut bacon, uncooked
• 4 sun-dried tomatoes (I used ones that were packed in oil)
• 1 cup fresh basil leaves
• 2 ounces mozzarella cheese, shredded
• salt and ground black pepper
• 1 sheet frozen puff pastry, thawed
• flour, for dusting
• 1 egg yolk, beaten
• sesame seeds (optional – I used both black and white seeds)

Instructions

1. Preheat the oven to 375°F.
2. In your food processor, add the chicken and garlic.
3. Process until the chicken is minced.
4. Add the bacon, sun-dried tomatoes, basil and mozzarella.
5. Pulse for 5 seconds to just mix through.
6. Season with salt and fresh ground pepper.
7. Place the thawed puff pastry sheet onto a lightly floured surface and unfold.
8. Roll the pastry sheet along the length of the sheet until is is about 13 inches in length.
9. Spread the chicken mixture along the middle of the puff pastry sheet, all the way along the length to the ends, leaving about 1 inch of empty pastry along the length on each side.
10. Roll the pastry, length-wise, jelly roll style until you get to the inch of dough left vacant of filling. Using your finger and some cold water, dampen that edge of the puff pastry and continue rolling.
11. Press lightly on the dampened edge where it meets the roll to seal.
12. (At this point the rolls can be wrapped in plastic wrap and put in a ziplock bag to be frozen, uncooked, for up to a month)
13. Using a sharp knife, cut the rolls in about 1″ slices.
14. Place the slices onto a baking sheet and brush the tops with the beaten egg yolk.
15. Sprinkle with sesame seeds, if desired.
16. Bake for about 20 minutes, or until golden brown.
17. Serve hot, or at room temperature.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Grated Potato Crust Quiche

Gluten-free Quiche with a crust? Why, yes! Yes, it is! The crust of this quiche is made with potatoes. Crispy, golden brown, grated potatoes. The crust is baked first and you can add whatever you like, but this recipe version has portobello mushrooms, green tomatoes and roasted red peppers. It is marvelous. It is easy. It is delicious. It’s completely adaptable for whatever filling you like! It is gluten-free! It’s Meatless Monday.  

First, any of you who know him are not allowed to breathe a word of this to Mr. Saucy. He is the sweetest guy, but the man cannot keep a secret to save his life! He doesn’t mean to divulge secrets; he just forgets. So, you’re forewarned…don’t tell him anything you don’t want other people to know….and don’t mention this post to him. Got it? *wink*

Recently I was contacted by a friend (and customer from our shop) who is planning a wedding for next spring. The wedding is not yet public knowledge, so she didn’t want me to mention it (hence the secret from Mr. Saucy).  She asked me if I would be willing to help her with wedding food. There’s going to be a family style dinner the night before and then, at my suggestion, a brunch wedding reception the next day.

Brunch wedding receptions are just the greatest, in my opinion. The food options are just limitless, they can be elegant but simple, you can have something for everyone and when you’re on a budget it doesn’t break the bank to serve Mimosas and Bloody Marys.

So, even though the wedding isn’t until the spring, my brain has been in overdrive thinking of various things I can offer the couple to choose for their menu. Usually when I’m seeking inspiration for something to cook, I walk the aisles of the grocery store. Normally something I see will spark an idea. Fortunately, my local grocery is used to seeing me seemingly mindlessly wandering the aisles, and haven’t called for the straight-jacket crew to come pick me up. Yet.

Anyway, I was on one of my wandering expeditions pondering this wedding brunch. I’ll be doing Eggs Benedict, but I wanted another option for anyone who doesn’t like a runny egg. While they are perfectly fine, most breakfast casseroles aren’t very elegant looking, so I was considering quiche. I wasn’t that enamoured of the quiche idea either really. Then, I was in the dairy aisle and I spied a bag of shredded potatoes for hash browns. Inspiration hit! I could do a hash brown-esque crust for a quiche! It would be different and beautiful; a gluten-free option, and aren’t I clever!

Perhaps…except everything culinarily has been done before; I should know that. And if it hasn’t, there’s probably a reason for it. So, of course, I found when I returned home that, indeed, it had been done before. That was fine with me, I was just happy to have thought of it…and I was assured it would work.

And it did! In a very, very delightful way! This potato crust is so wonderful with quiche, I may very well never make a dough crust for them again. And in case you’re wondering, I did use those packaged fresh shredded potatoes (not frozen) to make this crust. I may shred potatoes if I do this for the wedding brunch, but using that shortcut makes this a really great addition to a weeknight menu lineup.

Like I said, I filled this one with portobello mushrooms, green tomatoes and roasted red peppers, but you could use your favourite fillings. I chose those fillings for their colour, flavour and to make this a hearty, meatless option. It was delicious!

Bonus: Leftovers refrigerate really well, and reheat beautifully in either a conventional oven, or toaster oven (to re-crisp the potatoes).

I hope you’ll try it!

P~

p.s.: Remember, mum’s the word for Mr. Saucy! *wink*

5.0 from 2 reviews

Grated Potato Crust Quiche with Portobellos, Green Tomatoes and Roasted Red Peppers (Meatless Monday Gluten-free)

 

Save Print

Shredded potatoes and onions form the crust for this gluten-free quiche. Filled with portobello mushrooms, green tomatoes, and roasted red peppers it is a colourful, delicious meatless breakfast, brunch, lunch or dinner entree option.

Author: The Saucy Southerner

Recipe type: Entree

Ingredients

• FOR THE CRUST:
• 3½ cups shredded potatoes
• ½ cup onion, grated, shredded or sliced thinly, drained or patted dry of moisture
• ¼ cup rice flour (this to make it gluten-free, but also for the crunch that rice flour gives – you can substitute all-purpose flour if you wish)
• 1 teaspoon salt
• 1 teaspoon oregano
• FOR THE FILLING:
• 4 ounces portobello mushrooms, sliced
• ½ cup green tomato, diced and patted dry with a paper towel
• ⅓ cup roasted red pepper, sliced (I roasted my own, but jarred would work fine if you blotted them dry with a paper towel.)
• ⅓ cup green onion, diced
• ½ teaspoon oregano
• salt and ground black pepper, to taste
• ¼ cup Parmesan cheese, grated
• 5 large eggs
• ½ cup milk (I used half & half)
• ¼ teaspoon garlic powder
• ¼ teaspoon dry mustard (I used Colman’s brand)

Instructions

1. FOR THE CRUST:
2. Preheat oven to 450°F.
3. Grease a 9- or 10-inch deep-dish pie pan (I used a 9″ tart pan to be able to remove it, but this was a real bear to clean afterward. If you use a 10″ pan, increase your eggs to 6.)
4. Place the potatoes, onion, rice flour, salt and oregano into a bowl and stir to combine well.
5. Press the potato mixture into your greased pan, covering the bottom and up the sides to form the crust.
6. Bake in the preheated oven for 25 minutes.
7. After 25 minutes, remove from oven, brush with vegetable oil and return to the oven for another 15 minutes or until the edges are golden brown and the bottom has begun to brown slightly.
8. FOR THE FILLING:
9. Turn the oven temperature down to 350°F.
10. Place the mushrooms, green tomato, roasted red pepper, green onion, oregano, salt and pepper into a bowl and stir to combine (or whatever filling ingredients you prefer).
11. Turn these ingredients out into the baked crust.
12. Sprinkle the top of the vegetables with the Parmesan cheese.
13. Using the same bowl as you did for the vegetables, now empty, add the eggs, milk, garlic powder and dry mustard, whisk together.
14. Pour the egg mixture over the vegetables in the crust slowly.
15. Return the pan to the oven and bake for another 25-30 minutes, or until the center is set.
16. Remove from the oven and cool for about 10 minutes prior to slicing and serving.

WordPress Recipe Plugin by EasyRecipe

3.2.2124

Simple Basil Jelly and Basil Tea Biscuits

This post is a twofer…I’ve got a very, very simple Basil Jelly recipe for you, as well as a fabulously easy and delicious Basil Tea Biscuit (read: Basil Shortbread Cookie). 

My basil is going great guns in Saucy’s Wee Kitchen Garden. I’ve been making and freezing pesto, as well as just basil preserved in olive oil; I’ve been using basil in pasta, on sandwiches, in mayonnaise, in salads and sauces.

I was visiting with my sister recently and she gave me a recipe she had found for basil jelly. Perfect! I needed to use my basil in something new. The jelly recipe was so easy and it turned out so remarkably well, I had to share it with you. This basil jelly is a surprisingly vibrant flavour; it’s so refreshing and sunny. And it couldn’t be simpler to make.

I plan on using it as gifts…I think it’s perfect for that! Just make a bunch…you’ll want to keep some too. And don’t be afraid of the canning…this jelly is sealed up tight in just a fifteen minute hot bath in boiling water.

So, once I made the jelly, I thought it would be the perfect topping for a tea biscuit…and what better to highlight the sparkling flavour of the jelly than a shortbread-style basil cookie? Not only that, it gave me yet another vehicle in which to use my plethora of basil. *big smile*

The tea biscuits are also incredibly easy, unexpected and bright in flavour. The longest part of this recipe for Basil Tea Biscuits is the refrigeration time for the dough. They took about 3 minutes to mix up, 30 minutes to chill and 12 minutes to bake.

It’s time to enjoy a spot of tea…do it in style with Basil Tea Biscuits and homemade Basil Jelly.

P~

Simple Basil Jelly

 

Save Print

The surprising element of basil in this super-simple-to-prepare jelly is so refreshing. It will brighten up everything from bread to waffles and is wonderful on Basil Tea Biscuits.

Author: The Saucy Southerner

Recipe type: Condiment

Serves: 3 pints

Ingredients

• 4 cups water
• 2 cups fresh basil leaves (firmly packed), chopped fine
• 1 package (1-3/4 ounces) powdered fruit pectin
• 4 cups sugar
• (optional green food coloring – 2 drops)

Instructions

1. In a large saucepan, bring the water and basil to a boil.
2. Remove from the heat, cover and lest stand for 20 minutes.
3. Strain and discard the basil.
4. Return 3⅔ cups liquid to the pan.
5. Stir in the pectin (and food coloring, if desired).
6. Return to a rolling boil over high heat.
7. Stir in the sugar.
8. Boil for 1 minute, stirring constantly.
9. Remove from the heat and skim off the foam.
10. Carefully ladle the hot mixture into your jars (3 pints – I used 2 pint jars and the rest quarter pint jelly jars), leaving ¼ inch of head space.
11. Remove air bubbles, wipe rims, place lids on the jars.
12. Process for 15 minutes in a boiling-water bath (you can use a canning pot, or any pan that will hold your jars and cover the tops with water-it is good to have a rack on the bottom of the pan to keep the glass jars from touching the bottom of the pan).
13. After 15 minutes, remove the jars from the hot water and set on a towel to cool completely. The lids will seal and you will hear them pop. After they have cooled, to ensure you have a tight seal, press the center of the lid. If they pop, they haven’t sealed…any jar that didn’t seal you can refrigerate. Sealed jars store in a cool dry place (like your pantry).

WordPress Recipe Plugin by EasyRecipe

3.2.2089

Basil Tea Biscuits

 

Save Print

This recipe is a simple shortbread cookie that is given an unexpectedly refreshing addition of basil. They are perfect with simple Basil Jelly.

Author: The Saucy Southerner

Recipe type: Cookies

Serves: 1 dozen

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons fresh basil leaves, chopped
• ¼ teaspoon salt
• ¼ cup plus 2 tablespoons confectioners’ sugar
• ½ teaspoon pure vanilla extract
• ½ cup (1 stick) unsalted butter, room temperature

Instructions

1. In a food processor, pulse together the flour, basil, and salt, until the basil is dotted throughout the flour.
2. Add the confectioners’ sugar, vanilla, and butter.
3. Pulse together just until a dough is formed.
4. Place dough on a sheet of plastic wrap, and roll into a log, about 2½-inches in diameter.
5. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
6. Preheat oven to 375° F.
7. Slice the log into ⅓-inch thick disks.
8. Place on parchment or silpat lined baking sheets, 2 inches apart.
9. Bake until the edges are just brown, about 12 minutes.
10. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

WordPress Recipe Plugin by EasyRecipe

3.2.2089

Stoneground Grits with Cheddar Cheese and Spicy Black Beans

I have the love of grits; this love it strong. My adoration of grits causes me to use grits at every opportunity; it compels me to implore others to try grits and open their hearts to the love; it prompted me to develop this recipe for Stoneground Grits with Cheddar Cheese and Spicy Black Beans. This dish is perfect for Meatless Monday! 

I’m not sure how or when it happened, but there is a deep-seated longing in me to encourage the love of grits. Perhaps it is because they are quintessentially Southern, perhaps it is because there is so much skepticism about them, perhaps it is because I am a stubborn cuss. Perhaps, it is all of those things rolled into one. *wink*

This particular recipe for grits came about when I was trying to come up with a new twist on a breakfast/brunch grit dish with a Southwest flair. That said, one of the most wonderful thing about grits is they aren’t just for breakfast. Grits bring a special comfort to any meal.

I know the recipe title says Stoneground grits, and they really are all I will prepare, but you could use quick-cook grits too. Just don’t tell me if you do. *smile* I do know that stoneground grits aren’t readily available outside the South, so use what you can find where you live. I will say, though, if you want to try stoneground grits (they really do have a more authentic texture and flavour) you can find and order them online.

Since the liquid required to cook grits varies by the grind and type of grits you use, I’m going to give you a simple formula for the same flavours I obtained in this recipe. That is, prepare the grits according to the package instructions using half water and half heavy cream as the liquid. Everything else will remain the same and is enough for two servings.

These are just wonderfully different and so delicious. I do hope you’ll try them.

P~

Stoneground Grits with Cheddar Cheese and Spicy Black Beans – Meatless Monday

 

Save Print

Grits made with butter and cream and cheddar cheese then topped with a spicy mixture of black beans, peppers, onion, tomatoes, a hint of garlic and lime juice. They transform the grits into a delight of the flavours of the Southwest.

Author: The Saucy Southerner

Recipe type: entrée or Side Dish

Serves: 2

Ingredients

• FOR THE GRITS:
• Grits for two servings, cooked according to package instructions, using half water and half heavy cream for the liquid.
• 1 tablespoon butter
• 2 ounces Cheddar cheese, grated
• a pinch of garlic powder
• salt and ground black pepper, to taste
• FOR THE TOPPING:
• ½ tablespoon butter
• ½ cup red onion, diced
• ½ cup mixed coloured bell pepper, diced
• ½ cup black beans, drained and rinsed
• 2 teaspoons fresh jalapeño, minced
• ¼ teaspoon garlic powder
• ½ cup tomatoes, diced
• juice of ½ lime (about 1 tablespoon)
• salt and pepper to taste

Instructions

1. Melt the butter in the liquid mixture for the grits and bring to a boil.
2. Add the grits and cook according to the time on the package instructions.
3. Stir in the Cheddar Cheese, garlic powder, salt and pepper.
4. While the grits are cooking, in a small skillet, over medium heat, melt the ½ tablespoon of butter.
5. Add the onions and the bell pepper and saute for about 2 minutes.
6. Add the black beans, jalapeño and garlic powder and continue to saute for about 2 more minutes.
7. Add the tomatoes, lime juice.
8. Remove from heat, salt and pepper to taste.
9. To serve, Add a portion of the grits to a bowl and spoon the black bean mixture over the top.

WordPress Recipe Plugin by EasyRecipe

3.2.2089