cinnamon almond granola

This is a big day, y'all. I finally made granola that I really liked and that I didn't burn.

Mir-a-cle.

I kept it simple with two of my favorite things - cinnamon and almonds - and wanted to share!

Cinnamon Almond Granola

• 4 cups rolled oats
• 1 cup wheat germ [optional]
• 3 teaspoons cinnamon
• 2 teaspoons salt [unless you are using almonds that are plenty salty]
• 6 tablespoons oil [I used canola]
• 1/2 cup honey
• 1/2 cup brown sugar
• 3 teaspoons almond extract
• 1 cups almonds [I chopped 3/4 of mine and left 1/4 whole]

1. Preheat oven to 325 degrees
2. Combine oats, wheat germ, cinnamon, and salt
3. In a separate bowl, combine oil, honey, sugar, and almond extract
4. Combine the honey and sugar mixture with the oat mixture until well coated [I like to leave some clumps]
5. Spread on a lightly oiled baking sheet and bake for 10 minutes
6. Stir and flip the granola and add the almonds
7. Bake for another 10 minutes, watching closely and stirring once more half way through the cook time

I keep it in a big sealed Pyrex container. It's breakfast. It's a snack. It's dinner. It's awesome. Hope you enjoy!

friday happiness

Reminiscing on our wonderful Labor Day in Montgomery - snuggling Anna, laughing at all the funny things Audrey says, and celebrating Mims' birthday.

My first [of hopefully many] cake toppers for mom's cake!

I'm officially a nanny! I'm really looking forward to looking after three sweet little boys twice a week. Complete with car seats and preschool pick up! There is also a slight perspective florist apprenticeship. Still hoping and praying. And waiting - waiting is the hardest part.


A successful Pioneer Woman recipe. And by successful I mean D's favorite thing I've cooked since we've been married. Must have been a nice break from all of our quinoa and broccoli. Make it for a feel-good food kind of night [cause it ain't light].

A surprisingly nice JC Penney and really inexpensive favorite new shirt. Besides the neon and "leather" details, it's button down with camp sleeves. You know, my uniform.

This very exciting grand opening. I think I'll go back when there is a little less hype. Too many housewives with shopping buggies.

And, most importantly, an encouraging prospective church visit this Sunday. It is hard to be without this community, so we are continuing to pray for the Lord's direction while we search. And search and search and search. 


Happy Friday to you! I'm off to unpack our suitcase. From last weekend...

pimento cheese and courage

After a great estrogen-filled week [poor Pops] in North Louisiana, I am so happy to be back in SC with D. I can still taste all that rich summer food from mom's kitchen. And so can my thighs.

[The BEST] Classic and Easy Pimento Cheese
A Southern Living Recipe

1 1/2 cups mayonnaise
1 4-oz. jar of diced pimento, drained
1 tsp. Worcestershire
1 tsp finely grated onion
1/4 tsp. ground red pepper
1 cup chopped pecans
1 8-oz. block extra sharp Cheddar, finely shredded
1 8-oz. block sharp Cheddar, coarsely shredded

Mix together mayo, pimento, Worcestershire, onion, and red pepper.

Toast pecans at 350 degrees in a single layer for 8-10 minutes or until toasted and fragrant. Stir halfway through.

Grate cheese. Add pecans and cheese to the mayo mixture. Stir until blended.

Eat on bread [especially grilled] or crackers or, my personal favorite, a fork. Oh - or between two fried green tomatoes.

After a two day trek, I hopped right back in the car, plugged an address into the Garim [per usual], and twisted through two hours worth of tight Lowcountry roads. I was in such of a hurry that I had no idea which direction I was driving, but the increase in palmetto trees on the side of the road kind of gave it away. I was the last one to find a seat in one of the classrooms of the unexpectedly small technical college and listened for two hours as a seasoned florists told us all of her tips and tricks in a thick Savannah accent. As she was talking about pricing your work, she said, "You can add $5 if you feelin' like you are worth more today." I love her already. She also said she was feeling "all puffed up" after finding out that I drove so far to attend the class. I can't wait to go back.

I've never really gone after much without a connection or what seemed like the proper training or some experience. The bottom line is that I want to be a florist, but I have none of the previously mentioned comforts - especially connections. So this is a brand new journey which could [but hopefully will not] end in a crash and burn. Or it could take a lot longer than planned. Or...it could be really good. I have hope that it'll be really good.

tomato pie

This pie crusted beauty was waiting for us on the kitchen island when we got into town with the two little ones. Fresh summer tomatoes, herbs, lots of cheese, and a pie crust - what more could you want? As much as I appreciate the countless websites full of thousands of recipes available by a click of a mouse, it's hard to beat a hand written recipe, creased and spotted with grease from years of use.

So, if you'd like, I'd be happy to write this out with and old fashion pen and stick it in the mail with an old fashion stamp simply for the sake of hand written recipes. 

From Grits and Groceries in Saylors Crossroads, SC [which was then passed to us from my sister's neighbor].

4 medium size ripe tomatoes
2 tsp. salt
1 cup [4 oz.] shredded sharp cheddar cheese
1 cup mayonnaise
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
1/4 tsp. pepper
1 small onion, finely chopped
2 refrigerated pie crusts

Slice tomatoes into 1/4 inch thick slices. Arrange tomato slices on several layers of paper towels over a wire wrack. Sprinkle with 2 tsp. salt; cover with more paper towels, pressing gently. Let salted tomatoes stand 1 hour, replacing paper towels on top and bottom after 30 minutes.

Preheat oven to 350 degrees.

Combine cheese, mayonnaise, herbs, pepper, and onion in a medium bowl; stir well, and set aside. Roll pie crust into a 13-inch circle on a flat surface. Fit into a 9-inch pie plate; fold edges under and crimp. Firmly pat tomato slices dry with additional paper towels. Arrange tomato slices in pie crust; top with cheese mixture.

Bake at 350 on lowest over rack for 40 minutes or until golden brown. Cool completely. Makes 8 servings.

Now...you may have never had tomato pie, and it may not sound good to you when you read it. But I need you to go ahead and try it. Hurry! Summer tomatoes will be gone before you know it!

Other than food, we're being reminded that rope swings and kitchen table talks and indoor forts and baby rocking is good for the soul. I only wish my hard-working and hiking D was here [miss you!!!].

i can't help but share

I've tried to get in the habit of cooking dinner with what we have in the fridge and the pantry instead of getting stuck on one of the many must-try recipes I've pinned over time. That leads to lots of extra grocery shopping in which I come home with things like goat cheese and kalamata olives and flaky french bread.

Sometimes these use-what-you've-got efforts are good. Sometimes they're a disaster. And sometimes its a total touch down [though being the least frequent]. But last night...last night was a touch down!

So I can't help but share.

Ingredients:
Four whole wheat tortillas 
One bulb roasted garlic
A package of shredded mozzarella
About two cups of shredded rotisserie chicken [I used leftovers from an herb roasted whole chicken with rosemary]
Roasted tomatoes [I baked them with olive oil and rosemary]
Half of an onion that has been sliced and caramelized
Six leaves of basil torn into small pieces
Balsamic reduction made with balsamic vinegar, honey, and rosemary [I didn't have a bay leaf]

After you've roasted and caramelized and reduced, make sure your oven is at 400 degrees.

Lay your tortillas on your prepared pizza stone, pizza pan, or cookie sheet. With a knife, spread your roasted garlic on the tortillas like you would butter [except its healthy and so stinking delicious!!!].

Sprinkle a thin layer of mozzarella on top of the garlic spread.

Layer your shredded chicken, roasted tomatoes [sliced into pieces], caramelized onions, and torn basil.

Then add another layer of mozzarella. But not a thin one this time.

Bake for 10-20 minutes. Just watched to make sure all the cheese is melted and the edges of the tortillas have barely begun to brown.

Drizzle with your sweet balsamic reduction and slice into quarters.

We ate ours with this strawberry feta salad [the dressing was extra good].

And we ate every last bite.

Which actually makes me sad because I wish I had some right this very second. 

looking forward to... [summer 2012 edition]

Happy first weekend of Summer to you! Here are some things I'm looking forward to/dreaming about for our first Carolina Summer.

Eats: blackberries and feta // grilled corn salad // torte // summer spaghetti // popsicles

Projects: inspiration board // herb garden // headboard // photo gallery

Wears: hat // dress // tunic // necklace // shoes

What are you looking forward to for Summer 2012? Plan something really fun, ok?

lunch for moms [and some coon too]

When it comes to gifts, my mom and grandmothers are always saying that they don't need anything or don't want anything or are just happy to have us home. Well, I'm sure that's true. But everybody's got to eat, right? RIGHT. For Mother's Day, Pops and I (who I lovingly referred to as my sous chef) put together a pretty ladies luncheon for our ever-so deserving moms. Who doesn't love a little lace, flowers, stemware, and silver?

Pre-church breakfast which we ate in my mom's ginormous cloud of a bed. I shamelessly stole the skewer idea from Pinterest.

Recipes below!

My new go-to cake. It was that good.

It seemed like dinner was a hit! They thanked me for a break from butter beans and chicken and cornbread which, as we know, can never ever ever be replaced. Its like going on vacation. You always have to come home. And home is fried chicken.

Mother's Day Lunch Recipes:
Strawberry Salad [don't skimp on the fresh basil]
Pimento Cheese Scones [next time I'll use half of the salt]
Asparagus with a Balsamic Reduction
Roasted Corn Grits
Almond Sheet Cake [I can still taste this]



Our other but completely unrelated excitement for the weekend was waking up to these babies on Friday morning:

At first we spotted one. And then two.

And then three more!

I wanted to keep every last one of them. I bet they had a proud mama on Mother's Day. I mean, look at those adorable faces! We'll add "baby animal siting" to the list of reasons why I love visiting my hometown.

And fried chicken.

balsamic brown butter, brussel sprouts, and breasts

Chicken breasts, that is. Come on - it was a B theme!

So this Jenkins family likes brussel sprouts. Who the heck knew?! We don't just tolerate them - we enjoy them. Roasted, especially. Nowadays, I cook them because I want them. Not because I feel like I need a few more greenery points to balance out the amount of carbs I choose to must consume.

I normally roast them at 400 degrees for thirty minutes [mixing a couple times] with two sliced garlic cloves and tossed with salt, pepper, and olive oil. If you want them even more crisp and nutty, longer won't hurt them. Well, if you burn them it will. You know what I mean.

I have experiments that flop [like my disgusting basil chicken salad - I still don't know what happened], and I have some that make me do that little dance of taste bud joy. Monday night was the latter.

I had every intention of using gnocchi for this recipe, but the 18 different stores I visited didn't have any. Next time - I'll just make my own. Take THAT grocery stores. Instead I used packaged three-cheese tortellini. And, I've got to say, I'm really really glad I did.

To begin, cook pasta according to directions until al dente. I was so focused on my sauce that my poor little guys cooked longer than directed. Keep them in mind.

In a saucepan, brown three tablespoons of [good and real] butter, two sliced or chopped garlic cloves, and a fourth of a cup of pine nuts over medium heat. I had never really browned butter on purpose before, so I was a little...nervous. Or obsessive.

I think it should take about three minutes. I don't really know because the butter would get a little brown, I'd take it off the heat, and I'd then decide it needed more time. I'd be afraid I was about to burn it and start the vicious cycle all over again. Just leave it on the heat, keep stirring, and remove it from the heat after all the foam has subsided. I probably should have gone a little longer. Learning!

At this point, everything inside of you will want to forget that you have people to feed, and you'll be tempted to take your sauce pan, pull up a chair, and spoon feed yourself every last bite. This is normal.

Off of the heat, I added one tablespoon of balsamic vinegar and watched in amazement of the fancy reaction it had. Stir well, but don't sniff too hard. It'll singe your nose hairs. That's how you know its gooood. 

Drain your pasta, add it to the sauce pan, and toss.

Serve immediately. We enjoyed it with our roasted brussel sprouts and grilled chicken [with this marinade].

I took the leftovers to work the next day - that was a huge success. Both having leftovers that reheat well and simply just having leftovers. Hooray for self control!

Printable recipe here. 

make it yourself

I'm on this frugal and healthy high, y'all. I'd say I feel like a pioneer woman, in the generic sense, but that would make you think of Mrs. Ree herself. And never will I be on that level.

All I've done is make my own granola and Febreeze. But that's a start, right?!

I took an unplanned nap on Sunday afternoon which made it impossible to sleep the entirety of the following night. So, at 4:15 Monday morning, I decided I needed a project. The make-your-own Febreeze was the easiest process ever, so I needed another project by 4:22. But it was a success! Follow the link, make your own, and save you bundle.

[Next: tub scrub, laundry detergent, and dishwasher detergent]

As for the granola, I used this basic granola recipe to create my own. I am so very happy with how it turned out. The recipe is below, but feel free to half it if you don't need enough granola to survive the apocalypse.

MJ's Favorite Granola

8 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup chopped walnuts
3/4 cup olive oil
3/4 cup honey
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon salt

Mix every ingredient in the largest mixing bowl you've ever seen. Spread half the mixture on a cookie sheet [I used a silicone baking mat]. Bake for 25 minutes or longer if you want it a little more crunchy [but don't let it burn!] and stir every 7-10 minutes. And then do it again with the second batch. Enjoy it on nearly anything!

[What I'm Loving Wednesday]

whimsy weekend

We're beginning our weekend with a get together consisting of Italian potluck and all the other young marrieds from our church and [usually] a whole lot of laughter. I'll be bringing this and this as well as attempting to recreate Gino's Laurence Bread. I can't explain it, but if you're in the area...Go. Get. Some. Now.

Then we'll  be jetting off [not really - just chugging along in our little Mazda 3] to D's parents house for some fam time and celebrating of my father-in-law's big 5-0 with a little cake that I'm planning to completely maul with buttercream after work in hopes that it'll remain upright until tomorrow.

“Garden Party” by Patrick Demarchelier for American Vogue, February 1992 [via]

For the weekend, I leave you with a little inspiration for all things Valentines and whimsy:

My big wish scarf.

A very wise pillow.

The holiday in a box.

Sweet nothings that cling to your wall.

Genius level chocolate mousse.

Beautiful must-DIY ribbons.

An adorable morning surprise.

And the cutest handmade cards.



Happy weekend, y'all. Stay warm!

this has to do with feta grits, y'all

I've got to share with y'all a quick recap from our cozy family weekend - mainly because Audrey makes a freaking cute picture [I promise it's coming, Madre]. The week's lack of blogging can be blamed on a somewhat busy week at the office. I even brought a little work home this evening. Where the heck did my I'm-in-college-but-I-don't-do-too-much-homework life go?

Regardless of weekday to-do lists, it's important to me to cook and for our little family of two to eat together when at all possible. We've also had lots of discussions about our desperate need for healthier eating and exercise [more to come on that]. Our newly wedded and in-office sedentary lifestyles have certainly taken their toll since August. Yes, we've heard this post-wedding stage referred to as "fat and happy." We get it, thanks.

So after some slightly painful exercise and serious out-of-shape realizations, we whipped up a dinner of grilled chicken, a whole lot of roasted broccoli, and feta and basil grits. I know. Feta grits doesn't scream, "Eat this and say goodbye to those love handles!" But we didn't eat much. It was really mainly a dinner of broccoli. Really.

I used my parents' easy and awesome go-to chicken marinade [below], that roasted broccoli recipe that is very popular in the blogosphere, and my own little experiment for the feta grits since I have this incredibly beautiful vat of feta cheese [thank you thank you, Sams].


Feta Cheese and Basil Grits
[Note - feel free to add more feta. My husband doesn't like a really strong feta-y taste. Yes, this does put a strain on our marriage.]
1/3 cup instant grits
1 1/3 cup water
Cracked pepper
Salt
1 Tablespoon olive oil
2 Tablespoons dried, crushed basil leaves [or half the amount of fresh]
1/2 cup feta cheese [or more]

Prepare grits with water according to the package. I microwaved the grits and water on high for five minutes. After they are prepared, immediately mix in pepper, salt, olive oil, basil, and feta cheese. Stir until your feta it is fully mix in to the grits. That way, those you are feeding are totally floored by the flavor of what they thought were just plain ol' grits. Totally floored. I mean, if they share my love for this cheese.


Chicken Marinade
1 part Zesty Italian salad dressing
1 part soy sauce
Salt
Pepper

Salt and pepper the chicken to your tastes. Combine the salad dressing and soy sauce in a baking dish [be sure there is enough to almost cover the chicken]. Add chicken. Flop the chicken around so it's covered in the mixture [excuse all the technical lingo]. Cover with plastic wrap and let marinate in the refrigerator for at least two hours. Eight is better. We grill on the George because we're newlyweds with a little apartment that doesn't allow you to use a grill on tiny porches.


You're welcome, taste buds. You too, inner thighs.

semi-homemade

One night last week, the temperature took a sudden down-turn, and Dustin couldn't take it any longer. He made one of these:

Yes, a real, wood-burning fire. It's one of our apartment's saving graces.

Since we jumped the gun a little, we had to snuggle on the other side of the room while trying not to complain of the heat. And then we turned back on the air conditioning.

In the spirit of Fall and tight schedules [and because I wanted to contribute to the fam's snack food this weekend], I whipped up a semi-homemade pumpkin double doozy.

I baked some of those cookies with the pictures in them. You know, they really aren't that good. But there is something about them that makes me feel that I need to buy at least one pack for each season. Here's the trick: seven minutes. The package says eight to ten, but don't let them back a second past the seven minute mark.

For the filling, I literally grabbed everything in my pantry that made shouted "Autumn" and "sweet."

6 oz of cream cheese
1/4 cup pumpkin puree
1 Tbsp. maple syrup
2 Tbsp. brown sugar
As little or as much cinnamon as you prefer [I probably used about 1/2 Tbsp.]

I put a dollop of filling between two cookies and let them sit so that the filling would stiffen. They were g-o-o-d.  And that's coming from a girl raised to believe that made-from-scratch cookies are the only kind of cookies.

I think the extended Jenkins family enjoyed them too. Too bad about half of them disappeared before we even made it there thanks to all that fair-goer traffic.

Happy Fall, y'all!

grilled pizza

Though I sometimes feel like I see my husband about 36 minutes weekly, I have actually gotten to cook for him a few times. And use all those shiny new gadgets that we feel undeserving to have. But our tiny little kitchen is very grateful. I think it makes it feel prettier.

Let's talk about how much I love grilled pizza. It's a new found love. It didn't take long, and I didn't hate myself like I do after most pizza-gorging. And, yes, it can be done on a George Foreman.

You will need:
Pizza dough [I used Pillsbury that I got with a coupon]
Fresh vegetables - rustically chopped
           Tomatoes, zucchini, garlic, onion, and more!
Sliced or shredded mozzarella
Pesto
Extra Virgin Olive Oil
Parmesean
Fresh basil

As little of chopping as possible gives that great rustic texture. And a little S&P when grilling.

I cover them in tin foil and set them inside the oven until needed. The oven isn't on, so I'm not really sure how it helps. It's just what my grandmother has always done. And, when it comes to cooking, you don't question Loyce. 

The pizza dough could not have been easier. Make sure to keep it refrigerated until you are ready to grill. Shape it into the size of your grilling area. Brush the grill with EVOO and place the dough on top. I closed it in the George for 1-2 minutes. The top will begin to look puffy. If the dough releases easily from the grill with tongs and is decently stiff on the underside, it's ready to flip.

It makes the most delicious dough. Soft center, slightly crunchy outside, and that grilled taste. YUM. 

It should look something like this...

The other side of the dough will grill after you add the toppings. This also helps to press them down and somewhat stay in place so you don't look like a total monster attempting to eat it.

This was after I tried to strategically slide the pizza onto my platter. The garnish serves two roles: makes it more delish and hides the travel scars.

And if you happen to have your entire [and AMAZING] wedding cake topper that you only had the will power to save until you made one month of marriage, it pairs nicely.

Enjoy!