Slow Cooking Apple Cinnamon Oatmeal

Is it too early for this recipe? Is it the wrong season for this breakfast recipe? I don't think so...Oatmeal is good year round and it's good for you too!


People ,are you looking for a breakfast to start your day off right?


Well here is a recipe that will fill you with delicious goodness. Soft, silky, and comfortingly warm, overnight oats are what you want to wake up to.


It's like being wrapped in your favorite comforter — even while you're walking out the door. And besides, you can't beat the wafting scent of cinnamon and simmering apples first thing in the morning. The best thing is this simple yet sophisticated breakfast comes together with only minutes of presleep prep work.


I'm lazy as hell when I wake up in the morning...regardless of what time of year it is..


INGREDIENTS:


1/2 cup steel-cut oats
1 teaspoon coconut oil
1 apple, peeled, cored, and chopped
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups almond milk
1 cups water
1/4 cup pecans or walnuts (optional)


DIRECTIONS:

1. Scoop the coconut oil into your slow cooker and use your fingers to rub it around the base and halfway up the sides.
2. Add the chopped apple to the base of the slow cooker and then sprinkle with the cinnamon, salt, and brown sugar. Top with the oats.
3. Pour over the almond milk and water and then set the slow cooker to low for 8 hours.
4. In the morning, give the oats a stir, and serve with a sprinkling of freshly chopped nuts, slivered strawberries, or a drizzle of maple syrup. But it's also delicious to scoop straight from your slow cooker into a mason jar and enjoy as you walk out the door.

It's ready for you when you wake up.....Isn't that nice? Eat well my friends!

Lunch Box Chicken Wrap

My "child" is now 35 years old...Can you believe that? But my grand children are 10, 7 and 4 respectively.....So this is for my daughter....who has to pack them lunches for school and day care...




It's called the Lunchbox Chicken Wrap.




At Taste of Home. com where I got this recipe they say "This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse."


Check it out-


INGREDIENTS:


1/4 cup hummus

1 whole wheat tortilla (8 inches), room temperature

1/2 cup fresh baby spinach

1/3 cup shredded cooked chicken breast

2 carrot sticks

2 sweet red pepper strips

This takes all of about ten minutes to prepare...


DIRECTIONS:
Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving. Yield: 1 serving.


That's it...Real Simple...


Enjoy!  Eat well kids!

Egg Nog Pancakes

I know...I know..but before you scoff...Try it...It actually sounds like it's pretty good.

You all know I love anything Pancakey for breakfast.....

INGREDIENTS:

• 2 cups pancake mix (Preferably Aunt Jemima)
• 1 egg
• 1-1/2 cups eggnog
• 1-1/2 teaspoons vanilla extract
• Pinch ground nutmeg
• 1 can (14 ounces) whole-berry cranberry sauce or 14 ounces jellied cranberry sauce

Yeah, you read right...Cranberry sauce!

DIRECTIONS:

1. Place pancake mix in a large bowl. In a small bowl, whisk the egg, eggnog, vanilla and nutmeg. Stir into pancake mix just until moistened.
2. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.Yield: 6 servings (12 pancakes).

Pretty darn easy....and different, right?

Enjoy! Eat well my friends!

Cheeseburger Pasta

Here is another easy late summer recipe...

INGREDIENTS:

• 1-1/2 cups uncooked whole wheat penne pasta
• 3/4 pound lean ground beef (90% lean)
• 2 tablespoons finely chopped onion
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 2 tablespoons dill pickle relish
• 2 tablespoons prepared mustard
• 2 tablespoons ketchup
• 1 teaspoon steak seasoning
• 1/4 teaspoon seasoned salt
• 3/4 cup shredded reduced-fat cheddar cheese
• Chopped green onions, optional

DIRECTIONS:

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.Yield: 4 servings.

There, now that was simple enough, wasn't it? Enjoy...Eat and drink well my friends.

Summer Pasta Alla Caprese

The Waning Days of summer...Here is an easy breezy beach meal to serve while you're just lying around ,beating the heat and not feeling like turning on an oven...Summer Pasta Alla Caprese.

INGREDIENTS:

• 3 medium red, ripe tomatoes
• 1/4 cup finely chopped red onion
• 1 tablespoon good balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 1/4 cup loosely packed chopped fresh basil
• Salt and freshly ground black pepper
• 1 pound curly pasta (I like cavatappi)
• 1 medium ball fresh mozzarella

DIRECTIONS-

1. A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You’ll be serving the pasta out of this very same bowl -- isn’t that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
2. Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
3. When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you’d like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as an accompaniment to some nice, juicy grilled steaks.

ENJOY! Eat well my friends!

Best Barbecue in Philly

If You know me...You know I love me some Fried Chicken....And if you ever come to my home town of Philadelphia ,PA.  You need to stop at this place...Percy's Barbecue at 900 South Street...

This beloved barbecue joint took home Philadelphia Magazine’s 2015 "Best of Philly" award for Best Fried Chicken for a single menu item: its crispy, buttery chicken biscuit. (Pictured Above) The biscuit, which is only served during happy hour, is stacked with fried chicken, cheddar cheese, hot sauce, jalapeños, and buttermilk ranch.

FIVE STARS  *************