Mozzarella Pesto Stuffed Chicken Breast (with Panko Parmesan Crust)

I’m so glad it’s warm here…I have been waiting for this weather. For me, I’ll take 70/80° weather anytime, even if it involves rain! With summer time approaching finally in our neck of the woods or even changes of seasons … Continue reading

Ultimate Nutty Granola Clusters

I love eating granola. I could seriously go through a whole bag or container of it in one day. My favorite are the cluster kinds- it’s delicious. On top of that, I am a fan of homemade food so this was my fav.

Recently we just added a sweet new baby to the mix of our family. One of my good friends probably didn’t know this ( I call her my sista from another mista) came over and brought me a delicious jar full of this mix. I needed this recipe stat. Not only did I enjoy it, but my three year old AND my husband enjoyed it. That means, that jar was gone within a day or two…I was so bummed. Thankfully, she let me have this recipe. It is gluten-free, refined sugar free, soy free and has a grain-free option. I was excited because for me, I like to watch my sugar intake and love when there are substitutes that make it just as scrumptious. You can probably add whatever the heck you want, but this is a good start. I may have to add other things into the mix possibly.


(that picture makes me want to make another batch)

So, I wanted to share this recipe with you all too. Many people I feel are on gluten diets and sometimes it’s hard to find some real good ones. I do have a sister who does need to be on the gluten free diet for a reason and whenever there is something good, I like to share and help others out. It’s really not that difficult to make which makes it even better!!

Ultimate Nutty Granola Clusters

Makes 6 cups (eighteen 1/3 cup/75-mL servings)

Prep time: 15 minutes .   Cook Time: 38-45 minutes 


1 c. whole raw almonds

1/2 c. raw walnut halves or pieces

3/4 c. gluten-free rolled oats

1/2 c. raw buckwheat groats or gluten-free rolled oats

2/3 c. mixed dried fruit (such as cranberries, apricots, cherries, etc).

1/2 c. raw pepita seeds ( I used chia seeds)

1/4 c. raw sunflower seeds

1/3 c. shredded unsweetened coconut

2 tsp. ground cinnamon

1/4 tsp. fine-grain sea salt

1/4 c. + 2 TBL pure maple syrup or other liquid sweetener ( I use raw honey)

1/4 c. coconut oil, melted

2 tsp. pure vanilla extract


1. Preheat the oven to 275° F (140° C). Line a large rimmed baking sheet with parchment paper.

2. Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar to texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining 1/2 cup almonds and all the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats, buckwheat groats, dried fruit, pepita seeds (or chia), sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until throughly combined.

6. With a spatula, spread the granola into a 1/2 inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate he pan and bake for 18-20 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Serve the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tip: If you’d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts. 


Sweet Potatoes (With Honey & Rosemary)

I feel I’m always at the grocery store. Whether it is for some random ingredient I forgot, or just being lazy and not planning out my ‘weekly’ meal plan I feel everyone does…which is smart. I just don’t think like that. Anywho, this is so random but I was grabbing my normal things I needed from produce and saw the sweet potatoes and wanted to make something with that…and I made it happen. This goes excellent with one of the recipes I shared, Roasted Pork Tenderloin. It was yummy. Plus, I love roasted veggies. So I couldn’t go wrong. Thanks again to Fork Knife Swoon for sharing this!


Sweet Potatoes (With Honey & Rosemary)
2 lbs sweet potatoes, cut into 1-inch chunks
2 tbs olive oil
2 tbs honey
4- 6 sprigs fresh rosemary
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper

1. Preheat oven to 400º.

2. Place sweet potatoes in a flat layer on a 9-by-13-inch baking pan or rimmed baking sheet. Place rosemary sprigs on top of sweet potatoes. Drizzle with olive oil and honey. Sprinkle with salt and pepper.

3. Roast, stirring occasionally for 35 to 45 minutes or until sweet potatoes are fork tender. Serve hot.

Salted Caramel Chocolate Chip Cookies

Nothing like walking into a home and taking a deep breath and the aroma is of freshly baked cookies. Better yet, how about taking a bite and the chocolate chips melt because they are right out of the oven….bet your thinking about making some now aren’t ya?? These cookies were pretty delish, I can’t lie. Who doesn’t love a good occasional chocolate chip cookie? For real…you’re nuts if not. Okay, I’m really kidding but you haven’t try these. I found this recipe off of this fantastic blog Two Peas and Their Pod, I did make my cookies a little smaller but you obviously can do whichever you’d like…enjoy!


Nutella Fudge & sea salt


My dearest husband has a Nutella problem. He can eat it with anything. Seriously, it kinda makes me shake me head and laugh. Nutella with pancakes, french toast, crackers, supposedly he likes to dip in it with oreos?? (I am gagging) So gross! But there are a few things I enjoy with Nutella. For one, this delicious recipe from a fanastic blog Broma Bakery. Does anyone else have an obsession with this too??


For the fudge:

1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz bittersweet chocolate chips (you want to use a good quality)
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature
Course sea salt
Extra softened butter, for greasing pan


Grease the bottom and sides of an 8×8 baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, mix together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth.

Pour the mixture into the prepared pan and spread the top smooth with a spatula. Refrigerate until the fudge. *After about 1 hour of chilling, I sprinkled the top with course sea salt. If you use fine salt then you may want to wait until the fudge is fully firm or the salt is disappear (many who made this recipe noticed this). Continue to chill for fudge for another hour (making the minimum time needed to chill 2 hours.)

Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.Run a knife under hot water, dry it off, and cut the fudge into 3/4-inch squares -the hot knife helps make clean cuts. Store in the refrigerator in an air tight container.

Original recipe from The Curious Country Cook.