Granola Heads Unite: The Best Blessed by God Granola ever!

I really like cereal. A bowl of cereal swimming in fresh, cold milk just hits the spot. I haven’t purchased any cereal in a long time because I haven’t found a cereal, even brands that claim to be “healthy,” that isn’t really a bowl full of refined sugar! So, I have had to suffer without cereal! (LOL) Then, I discovered that I could make my own cereal or more accurately, Homemade Granola.  And…no sugar added!  But even better, I have used the Homemade Granola and created Peanut Butter Granola Squares. And again…no sugar added. I use real maple syrup or raw local honey. You know, maple syrup that comes from sap from a tree. Or raw local honey that the bees in the neighborhood put together. And who created the trees that produces that sap that turns into that rich and delicious maple syrup? God! And who taught the bees how to grab that pollen from those beautiful flowers to take back to the hive to create that liquid gold called honey? God!  Then, add in oats and nuts and sunflower seeds, that were all kissed by the sun; you know, the sun that God gave us. Really, this should be called "The Best Blessed by God Granola ever!"

Genesis 1:1

In the beginning God created the heaven and the earth.

Genesis 1:3

Then God said,“Let there be light,” and there was light.

Genesis 1:11-12

And God said, "Let the earth sprout vegetation, plants yielding seed, and fruit trees bearing fruit in which is their seed, each according to its kind, on the earth." And it was so. The earth brought forth vegetation, plants yielding seed according to their own kinds, and trees bearing fruit in which is their seed, each according to its kind. And God saw that it was good. 

Look all around you and see the beauty of spring. Everything is new and fresh and blooming and beautiful. So grab a bowl of Homemade Granola (The Best Blessed by God Granola ever!) and have breakfast on the porch or patio. Or grab the Peanut Butter Granola Squares and head to the ballpark! 

God is Good; All the time!

Priscilla

Homemade Granola

The Best Blessed by God Granola ever!

4 cups old fashioned oats

1 cup pecans or almonds or  both

1/2 cup unsalted sunflower kernels or pumpkin seeds or a mixture of both

1/2 cup of unsweetened coconut

2 to 3 teaspoons cinnamon

1/2 to 1 teaspoon salt

1/3 cup maple syrup or honey

1/3 cup butter

1/3 cup coconut oil

1/2 teaspoon vanilla

Preheat oven to 300.

Line a large baking sheet with parchment paper. 

Place the old fashioned oats, pecans or almonds, sunflower kernels or pumpkin seeds and the coconut into a large bowl. Add the cinnamon and salt. 

Place the maple syrup or honey with the butter , coconut oil and the vanilla in a small saucepan. Over low heat, stir until the butter is melted and everything has blended well. Pour this golden nectar over the oat mixture. Stir, stir, stir until the dry ingredients are shimmering with the liquid. Spread the ready to bake Homemade Granola mixture evenly on the parchment lined baking sheet. Bake for 15 minutes and gently stir. Bake for 15 more minutes and gently stir. Bake for 15 additional minutes and remove the pan from the oven. Let the pan cool to allow the Homemade Granola to continue to “dry”. The Homemade Granola will crisp while as it cools. Store in a large glass jar or any large sealed container. 

Option -Blend in up to a cup of raisins or any dried fruit to the Homemade Granola when the baking sheet is removed from the oven.

Peanut Butter Granola Squares

14 pitted medjool dates

!/2 cup honey or pure maple syrup

1/2 cup creamy natural peanut butter

2 cups homemade granola (recipe follows)

Topping (Optional)

1/2 cup mini chocolate chips or chopped chocolate

1/2 cup homemade granola 

In a food processor, add the dates, honey or maple syrup and peanut butter. The dates will begin to blend with the peanut butter and honey to form a sticky ball. Place the sticky ball into a deep bowl and stir in the 2 cups of homemade granola. Stir, stir, stir to blend well. 

Line a 7 X 11 pan with overlapping parchment paper. I use a piece large enough to cover the Peanut Butter Granola Squares while they set and to gently pull them out of the pan for easier cutting.  Spoon the Peanut Butter Granola Squares mixture evenly into the bottom of the pan on top of the parchment paper. Using a rubber spatula or the palm of your hand, pat and push the Peanut Butter Granola Squares evenly into the pan. 

Mix the topping by combining the 1/2 cup of mini chocolate chips or chopped chocolate with the 1/2 cup of homemade granola. Evenly sprinkle the topping over the Peanut Butter Granola Squares. 

Using the extra parchment paper, cover the Peanut Butter Granola Squares. Refrigerate for 20 minutes or more to set. Remove the Peanut Butter Granola Squares from the pan by grabbing each side of the extra parchment paper and gently lifting. Place the parchment paper holding the Peanut Butter Granola Squares on a cutting board and using a sharp knife, cut the Peanut Butter Granola Squares into 1 inch to 2 inch squares. 

Store in a sealed container or wrap each square with plastic wrap for an on the go snack.

Rosemary Balsamic Roasted Chicken with Italian Green Beans

One of my favorite ways to prepare chicken is also one of the simplest ways. It has a distinctive sharpness from the Rosemary and a sweetness from the Balsamic vinegar. Add in the rich flavor achieved by roasting the meat, and YUM! And when you add Italian Green Beans, you have a meal to remember!

Just reading the Word of God also adds a distinctive sharpness and sweetness. It is easy to become caught up in the troubles of this big world; or more accurately, the troubles of day to day life. Satan throws evil darts my way continually. Some of the evil darts are disguised to appear friendly, but since Satan comes to kill, steal, and destroy (John 10:10), I have to learn to discern how to recognize the enemy. I have to have distinctive sharpness, similar to Rosemary!

Philippians 1: 9

And it is my prayer that your love may abound more and more, with knowledge and all discernment

Psalms 119:66

Teach me good judgment and knowledge, for I believe in your commandments.

Proverbs 15:21

Folly is a joy to him who lacks sense, but a man of understanding walks straight ahead.

When I read the Bible, I first ask for wisdom and understanding of what I am about to read so that I can relate the knowledge found there to my every day life. This has helped me tremendously. It’s opened my eyes to see things and understand things that are around me. To have that distinctive sharpness like the Rosemary to know when to hold the shield in front of me to thwart that evil dart from Satan and when to hold the sword, ready for battle at any time. To put on the full armor of God.

Ephesians 6:10-11

Finally, be strong in the Lord and in the strength of his might. Put on the whole armor of God, that you may be able to stand against the schemes of the devil.  

And when reading the word of God, my spirit calms, I become enriched with the knowledge of God, and just like how the Balsamic vinegar adds a sweetness to the chicken, the word of God adds sweetness to me! It’s funny when you think about it, vinegar is generally sour. We are also generally sour. The sweet grapes used to create Balsamic vinegar are like the sweetness gained by reading the Word of God. Balsamic comes from a sour family called vinegar. We come from a sour world. So by understanding God’s Word and through the power of prayer, we can live a more distinctively sharper, sweeter life. 

God is Good; All the time!

Priscilla

Rosemary Balsamic Roasted Chicken

6 bone in, skin on chicken thighs, about 3 plus pounds

salt 

pepper

6 tablespoons balsamic vinegar

1 plus tablespoon olive oil

1 plus tablespoon dried rosemary or 6 1 1/2 inch pieces of fresh rosemary

Preheat the oven to 350. I use a convection oven for this recipe, so the roasting time may differ if using a conventional oven.

Place the six chicken thighs, skin side down in a 9 x 13 glass pan that has been oiled or sprayed. Sprinkle the chicken with salt and pepper, and then drizzle 1/2 tablespoon of the balsamic vinegar

over each of the six chicken thighs. Turn the thighs over to skin side up. Sprinkle the skin side up chicken thighs with salt and pepper and then drizzle 1/2 tablespoon of the balsamic vinegar over each of the six chicken thighs. Next drizzle the tablespoon of olive oil evenly over the skin of the 6 chicken thighs. Now sprinkle the dried rosemary over each of the 6 chicken thighs. If using fresh rosemary, place a piece of rosemary on top of the skin of each chicken thigh.

Place the uncovered chicken thighs into the oven and set the timer for 20 minutes. At the 20 minute mark, change the temperature to 450. Roast for another 25 minutes. Check the chicken temperature by poking an over thermometer into the thickest chicken thigh. Do not hit the bottom or side of the pan as it will not produce an accurate reading. The temperature should be 165. Take the chicken out of the oven and allow it to rest for 5 to 10 minutes before serving. If the temperature is lower than 165, place the chicken back into the oven for 5 minutes. Check again. It should be done now. 

Serve Rosemary Balsamic Roasted Chicken with Italian Green Beans. 

Italian Green Beans

2 pounds fresh green beans, cleaned and ready to go

1 teaspoon salt

3 to 6 cloves of garlic, minced

black pepper

olive oil

In a medium to large pot, place the green beans, salt and the minced garlic. I like a lot of garlic, so I would use  6 or even more cloves of garlic. But 3 is plenty. Add 2 to 3 cups of water. We don’t want to drown the beans, so add the water to just below the top of the beans. Turn the heat on high. When the water begins to boil, place a lid on the pot and reduce the heat to a simmer. 


Check the beans in 10 minutes. I take a small one out of the pot to check the tenderness. They can be crisp tender or softer, depending on what you prefer. If they are not quite tender enough, then check them again in 5 minutes and continue every 5 minutes until the desired tenderness is achieved. 

Once the beans have completed cooking, drain the water. I like to reserve the bean water because it is very flavorful. We use it for making rice, as part of the two cups of water to one cup of rice. I take a small colander and place it over a glass bowl and drain the bean water into the bowl. Be sure to grab any garlic that stayed in the colander because the green beans are depending on it. Sprinkle black pepper to taste over the green beans. Now drizzle olive oil over the green beans. I literally drizzle it from the bottle. If you prefer to measure, start with one tablespoon. Toss the beans and taste. You will want to have just enough to cover each bean but not drown it. Add another 1/2 tablespoon, if necessary.  Taste the beans. Add salt as needed.