Kathleen Daelemans Crunch Granola Modified Food

KATHLEEN DAELEMANS CRUNCH GRANOLA MODIFIED

Steps:

• Pre-heat oven to 275 degrees.
• Line 2 large sheet pans with parchment paper or non-stick foil.
• In a large microwave safe bowl mix sugar, water and salt until sugar dissolves. Microwave if needed until all dissolved. Add salt and vanilla.
• In a large bowl, mix oats, quinoa, chia seeds, cornmeal, cinnamon and nutmegs. Add sugar/water to bowl stir until well mixed.
• Spread onto pans and bake 45 minutes to 1 hour. Stir and rotate pans half way through. Add dried fruit last 5 minutes.
• Cool completely and store in airtight containers.

SLOW COOKER LEMON GARLIC CHICKEN

Steps:

• Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.