Cookin' in the Kitch {Marshmallow Cripsy Treats}

I don't know if you can even call this a recipe.

There isn't much to it:
1-2-3 EAT. or in this case melt-mix-press-EAT
So simple a 2 year old can do it, well, everything minus the stove part.
Don't believe me?
I'll prove it...

Melt in pan

 Add marshmallows to pan, stir until melted

 Pour melted mix over cereal, stir 

 Press into pan

Eat & Enjoy!

NOTES-

-I used Marshmallow Mateys in place of Lucky Charms Cereal.

-The size of your pan will determine the thickness of your bars. I used a 12x12 cake pan & they were about one inch high. Next time I'll make a double batch so they are thicker.

-You could also add multi-color sprinkles on top...that wouldn't be a bad thing, that's for sure.

-Stop reading the fine print & go make these already! You know you want to....

Cookin' in the Kitch {No-Bake Peanut Butter Cup S'MORES}

You know those times when you're sitting there eating your Brown-Bag lunch or dinner or lovely little picnic that you packed & as the meal comes to an end your stomach says all innocent like "Oh man, I wish I had a s'more right now...that would be soooo good. Just the perfect end to this half-ass , err, I mean, wonderful meal you made me. *Sigh. louder SIGH* But you didn't pack one....that's really disappointing..."

What's that? You don't recall ever having a conversation with your stomach in which it made you feel like a failure? Oh...well, neither have I. I was referring to a friend. Yea, this girl I know... Her name's...Pat, YEA, Pat, that's right. I probably should have mentioned that before. Sorry.

Anywho, moving on....

So what is one to do if one finds oneself in such a situation?

Pack up a s'more for dessert you fool!
Ok, Fool was harsh, I'm sorry, I take it back. I just get real revved up over s'mores. I don't know what it is lately, but I can't seem to quit them. And then I go & realize what I should have realized a long time ago. You can take them with you!
No camp-fire?
No worries!
No microwave?
Not an issue here folks!
Why?
Because you can do them No-Bake {insert harps playing & angels cheering}

And THEN I go & take it a little further...& make it how I REALLY like it...
Peanut Butter Cup Style. That's right, you heard read me. What? Have you never substituted a Reeses Peanut Butter Cup in place of a chocolate square?!? How can this be?! For that, folks, is how you really eat a s'more.

Ok, enough chitchat, I'm pretty sure I had you hooked 93 words ago. So lets get down to biz-nass, shall we?

The key to making this 'peanut butter cup' 

is this AMAZING Dark Chocolate Peanut Butter

spread that I found! Added bonus tip: try it on

Ice Cream...& don't forget the Marshmallow Cream...

I think you can handle that, right?

Load that graham up, don't hold back!

Try not to bite your fingers as you 

scarf this Bad Mamma Jamma down!!

Please don't hate me for changing your life FOR-EV-EERRRRRRR.

Cookin' in the Kitch {Granola Bar Pancakes}

I'm gonna say this right up front, these pictures aren't the greatest. It was more of an afterthought to take the pics, & I just wanted to do it real quick so I could dig into these Drool Worthy Pancakes!!! 

I have a habit of throwing things together when I get the urge or inspiration. It just so happens that you are in luck, because I actually used a measuring cup this morning!!! We tend to have a lot of eggs & meat for breakfast, but we have found that although we can eat it over and over and over again...toddlers tend to get a little burned out on eggs. So I like to mix it up & at least twice a week make pancakes.

I know what you're thinking...

"Pancakes? I thought you didn't eat grain! Liar!!!" 

Hold your horses, calm down...just calm down.

You can make pancakes with Almond Flour :) Yes friends, this is the truth I speak...ALMOND Flour. Not only does such a thing exist, it is amazing for cooking & baking. I use Trader Joe's Almond Meal (which is basically almond flour, just not ground as fine). You can get Almond Flour at Whole Foods, the health food store, even some grocery stores. Or just order online, you can get ANYTHING online nowadays, even new kidneys. Hmm, probably shouldn't say stuff like that, now I'm probably flagged for oversea travel...

Back to breakfast- I have a basic recipe I tend to use for pancakes, then I just adjust what I add to it. Here's what I used this morning

Ingredients:

4 Eggs (room temperature)

1/3 c Almond Milk

1 tsp Vanilla Extract

1 TBS Liquid Coconut Oil

2tsp Baking Powder

2 1/2 c Almond Flour

Pinch of Salt

1tsp Cinnamon

1/4 c Coconut Flake

1/4 c mini Chocolate Chips 

(we use Enjoy Life Allergen Free Chips)

1/4 c Chopped Walnuts

1/2 c Dried Cranberries

Mix Wet ingredients in mixing bowl. Then add all of the dry ingredients. Let batter sit for at least 5 mins while you get your pan & oil ready. When Almond flour sits in the liquid it will absorb it & plump up. Heat coconut oil over medium low heat. Using a 1/4 c measuring cup, scoop batter into pan & flatten out a little. You should be able to get 2-3 in your pan or griddle. Flip when bottom gets golden brown, and again pat down in the pan a little. It will probably take you a batch to figure out the timing, but its usually about 2 mins on each side. You will need to add a little more oil with each batch because the batter tends to soak it up a bit. 

Yields about 12 pancakes

As I mentioned above, that picture isn't very pretty...but believe me when I say "These were AMAZINGLY AMAZING!!!". I served them with market fresh sausage patties & fresh fruit salad. 

And not only are they yummy, but good for you too! Dairy free, grain free & soy free. Almonds help with anemia, diabetes, respiratory disorders & more. Cranberries are full of antioxidants, coconut is high in protein, coconut oil contributes to weight loss & digestion  & cinnamon helps with circulation. What a great way to start your morning :)

Let me know if you try them, I love to hear feed back. And don't be afraid to play around with it, try mashed bananas, honey & nuts or blueberry banana, there are LOTS to mix & match :)

*the butter in the picture is Earth Balance dairy-free soy-free spread. It is better than butter in my opinion.

Cookin' in the Kitch {Nutty Nana 'Milk' Shake}

If I haven't mentioned it before, we are a Dairy-Free House.

'J' was diagnosed as a newborn with Severe Dairy Allergy. So, as a general precaution, we don't keep dairy in the house so there are no accidents.


*not to get off topic here, but I need to say an FYI:

Eggs are NOT dairy.

I assumed this to be common knowledge, but since dealing with the Dairy Allergy we have encountered person, after person, after person, that thinks Eggs are a DAIRY product. I'm sorry, but when you find a COW that lays EGGS, please, let me know. I have been told (all matter-of-factly), "Well, they are in the Cold/Dairy Section at the grocery store!". If that's the case then Jello is also Dairy. And Fresh Pasta Noodles. And Orange Juice. I have seen all of these items in the same section. 

Ok, back on track. Instead of drinking Cow Milk (which I personally have always found disgusting) we drink Almond Milk. If you've never had it, you should try it. Homemade Hot Cocoa made with Almond Milk- superb! 

We went through a pretty lengthy Fruit Smoothie phase. We made lots of different variations, but the main ingredients were fresh/frozen fruit, frozen spinach, almond milk, soy yogurt (optional). 

Now we have a new favorite:

Nutty Nana' "Milk" Shake

1c Almond Milk (I use Original)

1 Banana, broken into pieces

1 1/2 TBS Cacao (I use an Organic one from our local Health Food Store)

1/4 tsp vanilla (omit if using Vanilla Almond Milk)

2 TBS Almond Butter

2 tsp toasted Flax Seed (Get mine at Trader Joes)

healthy sprinkle of cinnamon

handful of ice

 Add all ingredients to blender

 Blend until smooth

Drink, Enjoy, Smile


If you really want to kick it up a notch, add some chocolate coconut or almond ice cream for a yummy night time treat!Oh yea, that's the stuff.

Enjoy~

Cookin in the Kitch {Herb Crockpot Chicken}

So I have been trying to make at least 1 new thing a week for dinner. We have a history of finding things we like & sticking to them...week after week after week. 
One time, to break the cycle & expand our palettes, I decided to cook everything in a fancy Cooking Magazine/Mini Book I had bought. Since we were single & livin' it up, cost was kinda at the bottom of our worries. I didn't make it all the way through, but more than half way! It was fun while it lasted, but the grocery bills quickly caught up with us.
Now, with this new Paleo Lifestyle, we are eating all kinds of new things. And with 2 under the age of 2, the crockpot has made a major re-apperance into the kitchen. Also, I have gotten more"experimental". Just kinda adding this & that & the other while crossing my fingers & toes that I didn't just botch it big time.
I come from a long line of wonderful cooks, & growing up I would sit in the kitchen in amazement as they just did it. No recipe cards (or in my case, open laptop on the counter) or book out. Just a pinch of this & dash of that kind of cooking. It's something that you just have in you, & I guess part of it is gained from taking the journey yourself. You have to get in there & get your hands dirty. Experiment. TRY. You have to make mistakes so you always remember never to do that again.


Yesterday I did just that. I tried a recipe last week that I found online, & the end result was not what we had hoped for. While eating said "meal" I thought (out loud, as i often do, which the Hubs tends to find irritating cause he never knows when I'm talking to him or myself...) of what I would do different, if I did it all again. Instead of chicken pieces I would just do a whole chicken. I would NOT add the bacon fat to the pot, per directions. And so on & so forth. By the time I had finished, it was a completely different dish! Lol. But, one that appealed to us more. So here it is, Herb Roasted Chicken & Gravy with Vegetables- Crockpot Style.


Ingredients:
1 whole Chicken (3-4 lbs)
2 Leeks
4 carrots
2 Sweet Potatoes
4-5 celery stalks
8-10 Cloves of Garlic
Sea Salt
Fresh Ground Peppercorn
Thyme
Fresh Rosemary
1/2 cup white wine
1/2 cup chicken stock/broth

• Chop veggies & rough chop about 6 cloves of garlic.
• Saute garlic & leeks in Olive Oil for a few mins, until leeks begin to soften.
• Add remaining veggies to pan, season with S & P to taste. Add a small palm full of thyme (about 1 TBS). Continue sauteing for about 7-10 mins on medium heat, until fragrant & veggies start to soften a bit.

• Add veggies to the CrockPot, deglaze the pan with wine & stock & let simmer.
• Rinse chicken, pat dry, season inside with S & P. Place on veggies breast side down.
• Pour liquid from pan over chicken & veggies.
• Season top of chicken with S & P & rosemary (leaves from 1 sprig)
• place remaining whole garlic cloves (2-4) inside of chicken with a few rosemary leaves

• Set CrockPot timer for LOW, 6 HOURS.
• After it is done, I like to take the chicken out & place under the broiler breast side up for a few mins, until the skin firms up & gets a little golden.
• Remove all but about 1-1 1/2 cups of the vegetables, then use an immersion blender (or standard blender) to turn remaining veggies &  liquid into gravy.

And there you have it, Easy Herb Chicken & Gravy with Veggies.
And the critics were unanimous, Two Thumbs Up! We will definitely be having this again.