Vanilla Granola

3 Cups Old Fashioned Oats (not instant)
2 Cups Rice Krispies
1/4 Cup Pure Maple Syrup
1/4 Cup Vegetable Oil
1/4 Packed Light Brown Sugar
4 Tsp. Pure Vanilla Extract
Pinch Salt


Combine Oats and Rice Krispies in a large bowl. In smaller bowl, combine maple syrup, brown sugar, oil and extract with a whisk. Pour over oat mixture and gently fold with rubber spatula until thoroughly coated. Press down into an air-bake cookie sheet or jelly roll pan (I use a piece of wax paper and press down with the palm of my hand) and bake at 300 degrees for 40 minutes. Allow to cool before breaking apart. Store in air tight container.

Variations: You can coconut, nuts or dried fruit if desired. This recipe is an all-around good one for yogurt toppers or just to snack on! The added rice krispies really give this an added crunch!

Bon Appetite!

Maple Mousse Pie

This mousse pie is made with Grade A Dark Amber pure maple syrup, topped with Caramal Maple Syrup on a chopped pecan graham cracker crust.

Pecan Graham Cracker Crust:

1/2 Cup Finely Chopped Pecans
1/2 Cup Crushed Nilla Wafers
1 Cup Graham Cracker Crumbs
1/4 Cup Packed Light Brown Sugar
5 Tbsps. Salted Butter

Blend pecans and crumbs together in a bowl. Melt butter and pour over mixture. Combine with fork until butter is incorporated and press into a 10" round springform pan. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool.

Mousse:

1 Cup Pure Maple Syrup
4 Large Egg Yolks
1 Packet of unflavored gelatin
1-1/2 Cups of Whipping Cream

Bring maple syrup to a light boil and remove from heat.

In a large bowl, whisk egg yolks and pour a little of warmed maple syrup into egg mixture (to temper). Then slowly add (with whisk) egg mixture into maple syrup.

Next, measure 1/4 cup of whipping cream in a small bowl and sprinkle gelatin on top - let rest for 5 minutes. Heat this mixture in the microwave for about 30 seconds and stir until all gelatin is dissolved. Whisk into syrup mixture and set aside for approximately 1 hour (stirring occasionally) until it sets and has the consistency of a raw egg.

Whip the remaining whipping cream and fold in syrup mixture just until blended and pout into spring form pan. Place into freezer (NOT the fridge) for at last 1-2 hours before cutting. The fluffiness of this mousse is the best consistency when frozen and provides a very creamy texture to this pie!

Caramel Maple Syrup:
1/4 Cup unwrapped caramels
1/2 Cup Maple Syrup
1 Tsp. Vanilla

Place unwrapped caramels and syrup into bowl and microwave for 30 seconds and whisk. Repeat this step until the caramels are completed melted. Allow to COMPLETELY cool. Use a spoon to drizzle on top of Mousse and sprinkle with chopped pecans.

Bon Appetite!

Rotisserie Chicken w/Orzo

If you're looking for a new idea on rotisserie chicken, I've come up with a nice dish with either a store-purchased rotisserie chicken or make your own!






1 2-2.5 lb Rotisserie Chicken (I use honey glazed store bought, but you can use Bourbon too or make your own).
2 Cups cooked Orzo
1 Bunch Fresh Parsley
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1 Tsp. Oregano
1/2 Tsp. Celery Seed
1 Cup Chicken Stock
Fresh cracked pepper (to taste)

Directions:

Cook orzo according to directions, drain, add 2 tablespoons of olive oil, gently toss and set aside.

Peel skin from chicken and set aside. Cut chicken into bite-sized strips (or chunks) and place in a bowl. Then cut up skin into very small pieces with a chef's knife and place in small bowl.

Heat up large skillet on medium heat and add 2 tablespoons of olive oil. Add chicken pieces and saute for a couple minutes stirring occasionally.  Add a couple more tablespoons of olive oil if needed. Add onion powder, garlic powder, celery seed and pepper. Saute for another minute or so and then add the chicken stock. Add the orzo and mix together with chicken. Add the cut up chicken skin (this adds NICE flavor to this dish!) Cook a few more minutes and then add the fresh parsley (about a cup).

Remove from heat and add 2 tablespoons of butter on top and gently stir into mixture.


If you want some texture, add in cashews or pine nuts 2 minutes before removing from heat.
Bon Appetite!