Carole's Granola

Today is National Oatmeal Day!  Yummy!  Our Colorado winter is slowly creeping in on us and it is perfect oatmeal weather.

I keep a container at my office and make up a comforting little bowl for myself each morning.  Perfect (as we call it at our house) "belly filler", to get me to the lunch hour finish line.

My husband on the other hand is not a fan of the traditional oatmeal.  He likes his in a granola form, sprinkled over his Greek yogurt and berries every morning, with a little drizzle of honey.

During my recent visit to our very dear friend Carole, she sent me off with a bag of her homemade granola.  She was even kind enough to put it in a clear plastic bag, so I wouldn't have any TSA issues with security.

Well, my hour and a half drive to the airport...I got a little hungry.  I took a little sneak into her care package...and then another...and then another.  Oh my word, Carole's granola was (is) so good! 

When I got to the airport, I texted her immediately for the receipe.  This one is going in my cookbook archives!  Thank you Carole!

Carole's Oatmeal

Courtesy of Carole

2 c. Old Fashioned Oats

3/4 c. shredded unsweetened coconut

1/2 c. nuts, chopped

2 Tbl. brown sugar

1/2 tsp. salt

4 Tbl. coconut oil, melted

1/2 c PURE maple syrup

1 tsp. vanilla

1/2 tsp. almond extract

In a large bowl, mix all dry ingredients.  In a small bowl, mix all wet ingredients.  Mix all ingredients together.  

Pour onto baking sheet in an even layer.  Bake 30 minutes or until dry and golden brown stirring every 10 minutes.  Let cool.  Store in air tight container.

Two Years Ago: Apricot-Gorgonzola Crescent Appetizer

Three Years Ago: Crockpot Pulled Pork Chili

Four Years Ago: Fall Cobb Salad

Five Years Ago: Suzie's Pumpkin Bread

Honey-Soy Salmon and Leaving My Honey Home Alone

This week I am traveling...alone...for the first time in ten years.  It was such a strange feeling packing for one person.  Don't get me wrong, I brought 37 outfits for 5 days.  You can never be too prepared in my opinion.  I will never be able to travel to Europe with one carry-on suitcase...it will just never happen for me.

One of my favorite parts of our new house is in the laundry room.  I made my husband promise me that when we moved there would be no more "junk" areas in the main parts of house.  No cell phone cords in kitchen, no golf tees on the t.v. unit, no debit cards receipts on the dresser.  So, we built our "Command Central".  We added electrical outlets, a shelf, and a white board.  I love this area.  I menu plan for the week, add "to do's", and little notes.

The weekend before I left, I asked my husband if he wanted me to meal prep for him.  He said, no thank you, he's got it and he'll "figure something out".  As the days were approaching for my departure, he (and the dogs) were starting to get pouty faces.

I walked through the laundry room and noticed different writing on my white board.  He went ahead and "planned" his dinners while I was away...."All Skate"!  Now, you would have to be a child of the 70's to appreciate the note.

Back in the day when we had roller rinks, every hour they would play one song and you could do "all skate"...that meant you could skate however you wanted to.  Slow, fast, forward, backward, spinning, showing off,...you get the picture.

I laughed so hard when I saw his "menu", I almost cried!  This is so typical of a classic line.  I am so scared to hear about what his dinners consisted of while I was away during his "All Skate".

When I return home I will have to make him this dish.  It is so, so, so good!  It is one of his favorites and super fast to put together...even I can knock this out with jet lag!

Honey Soy Salmon

Courtesy of Pioneer Woman

2 whole Salmon Fillets

salt and pepper

olive oil, for cooking

2 Tbl butter

3 Tbl honey

3 Tbl low sodium soy sauce

2 whole limes

cooked rice, for serving

Season the salmon with salt and pepper.  Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down in the pan.  Cook for 5 minutes on the first side, being careful not to burn the surface.  Carefully flip to the other side and cook for another 2 minutes.  Remove the salmon to a clean plate.

In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes.  Stir and cook over medium heat for a couple of minutes, until the glaze is thick.  Taste and adjust to the flavors, adding more of whatever you'd like.  Cook it for another minute or two if you like the glaze very thick.

Place the salmon back into the skillet and spoon the sauce all over the top.  Stir together cooked rice with a little lime juice and zest.  Serve the salmon over the rice, spooning on extra sauce.  

Two Years Ago: Baked Spaghetti

Three Years Ago: Chocolate Raspberry Silk Pie

Four Years Ago: Greek Shrimp Saganaki

Five Years Ago: Chicken Tortilla Soup