Homemade Granola

Happy Sunday!

  What an absolutely gorgeous May morning.....70 degrees,which prompts me to relish in sitting on my back patio, coffee in hand and scoping out our panoramic forest views. 

Lucky me.

This batch of crispy granola that I whipped up this weekend lends itself perfectly to my morning, and to my bowl of tangy Greek yogurt too.

Yep, and there is a hummingbird fluttering overhead. 

Doesn't get much better than this today :)

So here is my pretty simple and quick version of semi-sweet & semi-savory granola step by step.  It was extremely well received by the handfuls when we offered up a bag for the in-laws to try, but I may tweak it slightly to my taste, so I will keep you posted!

Step 1. Puree Bananas with Agave Syrup & Canola oil.

Step 2. Mix together Rolled Oats, Sliced Almonds, & Banana/Agave & Oil Puree.

Step 3. Spread out onto a baking dish lined with a Silipat mat or sprayed with non-stick cooking spray.

Step 4. Remove from oven and let cool completely.  It will crisp up more here {the bananas keep the granola moist, so you really need to let it set and crisp}.

Step 5. Scoop up and savor every last crumb!

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Ingredients for Homemade Granola

by Splendor in the Kitchen

4 Cups Rolled Oats
2/3 Cup Sliced Almonds
1/2 Cup Agave Syrup
6 Tbsp Canola Oil {divided, 4 & 2}
2 Bananas
2 Tbsp Pure Maple Syrup

Directions

Preheast oven to 400 degrees.

In a food processor or blender, puree together the bananas, agave syrup and 4 Tablespoons of Canola Oil.

In a mixing bowl, add rolled oats and sliced almonds.  Stir in the banana puree mixture, coating the oats evenly. 

Spread out oats onto a baking tray lined with a Silipat mat, or sprayed with non-stick cooking spray.  Make sure this is an even layer and not clumped.

Bake in preheated oven for 10 minutes.  Turn oven down to 325 degrees, and stir oats around. Bake for another 10 minutes.  Pour additional 2 Tbsp of canola oil and 2 Tbsp of Maple Syrup onto oats.  Stir, and bake in oven approximately another 5 minutes.

Remove from oven and let cool completely. Store in airtight container for snacks or sprinkled over yogurt.

Happy Belated Mother's Day!

Oh, how I miss my blog!

My kitchen feels lonely and untouched---and I can sense it judging me each time I briskly walk through just only to get to the garage door, purse in hand, and shameless eyes directed on the floor. It can only mean that my family has been on the go, non-stop for the last two weeks with a million things to do & see, a fabulous visit with family and never-ending baseball games : )

I am clearly long overdue to share a great meal with you {I promise to do so this week!} but I did want to briefly take a moment to wish all of the amazing moms out there, Happy Mother's Day, and I hope you are as blessed as I am to be encouraged every day by such amazing, genuine, heart-filled children! 

And speaking of Mother's Day.......look at my husband's thoughtfulness.....

Yes, that is a 6- layer Red Velvet Cake from our favorite Dessert Diner, with cream cheese & buttercream frosting!!!!

So sinfully moist, and velvety!

And here is my new kitchen toy that I've been longing for......

 

A Dutch Oven!

Can't wait to try this baby out :)

Anyhow, stay tuned for a new great recipe real soon.

Sweet Dreams!

Grilled Steak Salad with Cabernet-Oregano Vinaigrette

Don't you just adore a quiet evening on the patio that consists of a special someone and a fresh salad of mixed greens, enticingly pure toppings and homemade dressing after indulging in a bit too much junk food all week? 

You and me both.

There is just something so delightfully satisfying about this grilled steak salad which is manageable even on the most hectic of nights.

I dare you to try it.  And grab an ice cold beer to go along, or a luscious red wine if you prefer ;)

Aww, the simplicity of life...

...And of this dressing I whipped up from scratch and now want to bottle in cute ball jars to keep on hand in the fridge. I promise you will lick up every last drop, and I promise not to judge as you do!

Here's what I started with from a slightly gourmet grocery store, but I'm sure you can find it anywhere or at least an oil and vinegar that's comparable.

I also added some Dijon mustard and honey as my sweetener, and the most beautiful golden-oregano I've ever seen.  You can definitely use standard green oregano and it will be just as perfect.  I just happened to pick from my Dad's amazing garden. 

Lucky me!

So lovely.  And smells absolutely delicious!

I hope you feel invigorated after such bright, fresh flavors!

Enjoy!

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Ingredients for Grilled Steak Salad with Cabernet-Oregano Vinaigrette

by Splendor in the Kitchen

Cabernet-Oregano Vinaigrette {see below}

1/2 Lb Mixed Greens

1 Heirloom Tomato, chopped

1/2 Red Onion, sliced paper thin

4 Peppadew Peppers, drained

1/4 Cup Roasted Red Peppers,sliced & drained

1 Ear Corn, husked and silk removed

1 Avocado, pitted and chopped

1/4 cup Crumbled Blue Cheese

2 Filet Mignon Steaks {or your favorite cut of beef}

Olive Oil

Salt & Pepper

1 Tbsp. Fresh Garlic Puree

1 Sprig of Fresh Rosemary, removed from stem and chopped finely

Sprinkle of Prime Rib Seasoning

Ingredients for Cabernet-Oregano Vinaigrette

by Splendor in the Kitchen

4 Tbsp Dijon Mustard

4 Tbsp Cabernet Vinegar

1 1/2-2 Tbsp Honey

2 Tbsp Fresh Oregano, chopped roughly

1/2 Cup Meyer Lemon Olive Oil

Salt & Pepper to Taste

Directions

In a small glass bowl, prepare salad dressing by stirring together, mustard, vinegar, honey, and oregano.  Slowly pour in olive oil, whisking until the dressing is completely combined and there is no oil showing.  Add salt and pepper to taste.  Add more honey if dressing is too tart.  Cover with plastic wrap and store in fridge while preparing salad.

Directions for Grilled Steak Salad

Heat outside grill/bbq to medium-high heat for 10 minutes.  Place 1 ear of husked/cleaned corn on the grill and cook for a few minutes, turning to get small amounts of black char all over the corn.  Remove from heat and cut corn off the cob. Set aside and leave grill on for the steak.

Rub olive oil, rosemary and garlic on both sides of steaks. Lightly sprinkle prime rib seasoning, salt and pepper on both sides of steak as well.  Set aside on a plate.

Chop mixed greens, a handful at a time and place in  a large salad bowl.  Layer corn, tomato, roasted red peppers, peppadew peppers, red onion, avocado and blue cheese over mixed greens. 

Sear the steaks over medium-high heat on the grill, flipping the meat only when a you see grill marks. Watch closely, depending upon the thickness of meat.  Grill to medium-rare. Remove from heat and allow to rest covered on a plate for at least 5 minutes. Slice the steaks about 1/4 inch thick and set on top of your salad. 

Crack freshly ground pepper on salad. Drizzle with Cabernet-Oregano Vinaigrette and toss before serving. 

Serves 2