Couscous granola??! You have got to be kidding me, right??? I had to create a sugar free recipe for one of my dietetic internship rotations. It was based on a sugar free campaign that the company created. The recipe that I was originally going to make called for quinoa…another weird grain to place in a granola recipe. I didn’t have any quinoa and instead substituted it for couscous and was very pleased with the results.
1 cup couscous, uncooked
1 cup pumpkin seeds
1/4 cup chia seeds
1 t course salt
1/4 cup dried apricots
1/4 cup honey
2 T canola oil
Combine couscous, pumpkin seeds, chia seeds, salt, apricots, honey and canola oil in a medium sized bowl.
Pour mixture onto sheet pan. Bake at 350 degrees for 15-20 minutes.
After the granola has cooled, place on your favorite yogurt or smoothie bowl.
One of my goals has been to learn how to take frozen chicken and make it into something appetizing. I wish I had the time and money to purchase fresh meat every week but that just isn’t always an option. Frozen chicken can be a challenge because of the off texture that can result from preservation. Today I tried some new techniques to stop that rubbery consistency that is often produced.
Step 1: Put frozen chicken in refrigerator 24 hours before cook time.
Step 2: Brine the chicken for at least 8 hours. For my brine I added one chicken breast to water. Make sure that the water completely submerges the chicken.
2 T sugar
4 T garlic salt
1 lemon, sliced
2 T fresh herbs (I used rosemary and thyme)
I put the chicken in the brine for 8 hours and cooked as followed.
4 t butter
1 chicken breast (thawed or fresh)
2 T garlic salt
2 T pepper
2 T Garlic Powder
Lemons from brine
2 springs of rosemary
2 springs of thyme
1/2 white onion, course chop
In a medium sized pan melt 2 T of butter over medium heat.
Add chicken breast to melted butter.
Season chicken breast with 1/2 of the garlic salt and pepper.
Turn chicken over and season with the rest of the garlic salt and pepper.
Add lemons from brine and cover chicken.
Periodically check if chicken needs to be turned.
Once chicken has slightly browned on both sides add onion and continue cooking.
In seperate sauce pan melt rest of butter. Add rosemary and thyme.
Chicken will cook for approximately 30 minutes.
Pour butter and herb mixture over chicken before serving.
I am so excited for how this chicken turned out! I hope you enjoy it as much as I did! What’s your favorite way to use frozen chicken?? Leave a comment and let me know!
This week marks my first week of my dietetic internship. Our Santa Barbara interns came to stay at my house to avoid an extra drive so I thought I’d make them a few treats for breakfast the next day. I was asked to create a product to sell in Fresno State’s Farm Market for a class project. My team came up with this banana nut recipe. It is a mixture of a recipe found on Food Network, my own family recipes, and some additional ingredients that I felt would enhance the flavor. Here is my go to banana nut chocolate chip muffins recipe!
1 Cup Granulated Sugar
1 Stick of Butter (softened)
3 Ripe Bananas (mashed)
1 Tablespoon Milk
2 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Diced Pecans
2 Cups Mini Chocolate Chips (Or more….)
Pre-heat oven to 325 degrees.
Combine sugar and butter in mixing bowl. Mix until well combined.
Mix eggs into the sugar and butter mixture.
Add mashed bananas, milk, and vanilla extract. Mix well.
In a separate bowl add cinnamon, flour, baking soda, baking powder and salt.
Add dry ingredients to the wet ingredients gradually.
Once both mixtures are combined add the pecans and chocolate chips.
Scoop into cupcake tins.
Bake for 8-10 minutes are until golden brown on top.