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Foodie at Heart

Strawberry Oat Bars

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Strawberry Oat Bars

I found this gem hidden in my drafts from last March. I thought it would be fun to share! These healthy homemade oatmeal bars are a great breakfast option and snack! I hope you enjoy them.

Adapted from this recipe.

Ingredients:

FILLING

  • 2 Tablespoons cornstarch
  • 2 Tablespoons warm water
  • 2 cups finely diced strawberries
  • 1/4 cup maple syrup
  • 1 Tablespoon granulated sugar

OATMEAL BASE + TOPPING

  • 2 and 1/4 cup quick oats (not whole rolled oats)
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted almond butter (or peanut butter or sunflower seed butter)
  • 1/4 cup maple syrup
  • 1/4 cup apple butter*
  • 1 large egg, beaten
  • 1/2 cup sliced almonds

Directions:

  1. Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
  2. Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  3. Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
  4. Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
  5. Makes 9-12 squares, depending how large you cut them.  Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.  Bars freeze well, up to 2 months.
 
Fresh Strawberries
 
 
Cooking Strawberries
 
 
Strawberry Sauce
 
 
Ingredients
 
 
Oats Mixture
 
 
Mixture +  Tray
 
 
Strawberry Oat Bars
 
 
Individual Cut Bar
 

Spring is in the air -

 

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Mini Chicken Pot Pies

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Mini Chicken Pot Pies

My husband and I are complete suckers for some southern comfort food. I found this semi-homemade recipe for mini chicken pot pies and knew we had to try them. We ended up just loving them, especially my husband. They are really delicious the next day re-heated, as well! I took them for lunch a few days.

Mini Chicken Pot Pies

Adapted from this recipe.

Prep Time: 20 minutes

Cook Time: 12-15 minutes

Servings: 12

Ingredients:

  • 1 chicken breast, sliced and sauteed

  • 1 (14.5 oz) can cream of chicken soup

  • 1 cup of your favorite frozen mixed vegetables (I used one with corn, sweet potatoes, bell peppers, peas, etc.)

  • 1 cup finely shredded cheddar cheese

  • 2 (10 oz) cans of refrigerated biscuits

  • 1 tablespoon Herbs De Provence

  • 1 teaspoon onion powder

  • 1 teaspoon garlic salt

  • Salt & pepper to taste

Directions:

1. Preheat oven to 400ºF.

2. Thinly slice and saute your chicken breast in olive oil in a skillet with salt & pepper until cooked all the way through.

3. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs, and spices.

4. Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom, and up the sides.

5. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.

6.Let rest for about 3 minutes and dig in!

 
 

I love everything that is mini! It is just one of my favorites... Like any pie that can be into its own personal sized dish is just that much better.

Dreamin' of what else I can shrink -

Chelsea
 

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Sparkling Fruit Sangria

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Sparkling Fruit Sangria

Yesterday, we hosted a bridal shower for one of the sweet girls in our Gospel Community Group! We enjoyed some yummy brunch treats, some sparkling fruit sangria + mimosas, and some words of wisdom and encouragement as she is about to embark on the journey of marriage! It was so much fun. I love to throw showers and parties. :) I also loved this fresh sparkling fruit sangria recipe because it was easy and very refreshing!

Sparkling Fruit Sangria

Adapted from this recipe.

Prep Time: 15-20 minutes

Soaking Time: 3 hours

Servings: 12-16

Ingredients:

  • 1 lemon, thinly sliced
  • 1 crate of raspberries
  • 1 crate of blackberries
  • 10-15 large strawberries, sliced
  • 1 cup orange juice
  • 2 750ml bottle of white wine (I used Chardonnay.)
  • 1 750ml bottle your favorite champagne

Directions:

  1. Wash all fruit.
  2. Slice strawberries & lemon.
  3. Place all fruit and orange juice in a large pitcher then add the wine and allow to sit in the refrigerator for 3-24 hours. I let it soak for 3 hours and it was delicious!
  4. Poor sangria in each glass and top off with Champagne. 
Sangria 1
Sangria 2

Hope you enjoy this little treat at your next shower or get together!

Cheers y'all -

Chelsea
 

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Lemon Chicken Orzo Soup

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Lemon Chicken Orzo Soup

I love soup! I am so excited that fall is upon us, which means I can make all the soup that I want to without it being weird. My husband and I had this soup this past Saturday evening. It was really easy to make, so yummy, and made for great leftovers! This is going to be one of my go to soups this fall & winter. Get ready to grab your favorite throw, snuggle in on the couch for football season, and eat this fresh soup.

Lemon Chicken Orzo Soup

Adapted from this recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1-1.5 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 1/2 a bag of baby carrots, diced
  • 5 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 8-10 cups of chicken stock
  • 1 box of uncooked orzo pasta
  • 1/2 teaspoon of rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and ground black pepper

Directions:

1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.

 
 This is my very large and very favorite stockpot! It was a wedding gift from an important friend of ours. It can hold so much soup, pasta sauce, and chili! You can find this Le Creuset Stockpot  here.

This is my very large and very favorite stockpot! It was a wedding gift from an important friend of ours. It can hold so much soup, pasta sauce, and chili! You can find this Le Creuset Stockpot here.

 

2. Season the cut chicken breasts with salt and pepper, to taste.

3. Add seasoned chicken to the stockpot and cook until golden, about 5-7 minutes.

 
 

4. Add minced garlic, diced carrots and diced celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

 
 

5. Stir in thyme until fragrant, about 1 minute.

6. Whisk in chicken stock and 2 cups of water; bring to a boil.

 
 

7. Stir in orzo and rosemary; reduce heat and simmer until orzo is tender, about 10-12 minutes.

8. Stir in lemon juice and parsley; season with salt and pepper, to taste.

 
Lemon Chicken Orzo Soup
 

Soup it up!

Chelsea
 

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Lemon + Gorgonzola Pasta with Seared Scallops

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Lemon + Gorgonzola Pasta with Seared Scallops

My husband and I have been dreaming about a scallop pasta lately. We don't know why but it just sounded delicious. We planned all week that I would cook one for us on Friday evening before our Surge Orientation. (More on that soon!) I did some Pinterest-ing and found one that I wanted to try! As usual - I made some substitutes for convenience. For one - the original recipe called for ricotta cheese but our grocery store was out of it (so weird right?) and I had two full containers of Gorgonzola cheese in the fridge.

Lemon + Gorgonzola Pasta with Seared Scallops

Adapted from this recipe.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

  • 1 box of angel hair pasta
  • 3/4 lb of fresh scallops
  • 5 tablespoons of olive oil
  • 2 tablespoons of butter
  • Zest of 1 lemon
  • 1/4 cup of lemon juice or more to taste
  • 1/2 a bushel of asparagus
  • 1 container of Gorgonzola cheese
  • Salt & pepper

Directions:

1. Rinse scallops and pat dry. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a skillet until foamy.

 
Scallops
 

2. Heat 1 tablespoon of olive oil in a skillet on high heat. Chop the asparagus into small pieces (about 1 inch in length). Cook the asparagus in the pan until tender. 

 
Asparagus
 

3. Cook the pasta per the package directions until al dente. Angel hair pasta only takes about 4 minutes once the water is boiling.

4. While the pasta is cooking, place the scallops in the skillet in a single layer. Cook the scallops, turning once, until brown on outside and just opaque in center, which is about 2 minutes per side. Remove from the pan and set aside.

 
Cooking Scallops
 

5. Drain the pasta and return to the pot over low heat. Stir in lemon zest, lemon juice, remaining 3 tablespoons of olive oil, 1 tablespoon of butter, and the cooked asparagus. Toss to coat, then season with salt and lots of pepper. Add the Gorgonzola cheese and mix gently until pasta is coated evenly.

6. To serve, divide the pasta between the bowls and add scallops.

 
Pasta with Seared Scallops
 

Smell ya later -

Chelsea
 

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