A Quicky.

I cannot get over how great this homemade granola is. I actually look forward to eating breakfast, which is huge for me. Whipping up a batch is quick and easy....and I had an excuse to find a lil' jar at World Market to display my granola.

Quick Skillet Granola
 via Dinner with Julie 
1 cup old-fashioned (large flake) oats
1/4 cup sesame seeds, and/or hemp seeds, and/or flax seeds
1 Tbsp. butter
2 Tbsp. honey or golden syrup (such as Roger’s or Lyle’s)
a shake of cinnamon
a pinch of salt (optional)
a handful of raisins or dried fruit (optional)
Put everything into a large, heavy skillet (cast iron is perfect) set over medium-high heat. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden. Set aside to cool and stir in raisins or dried fruit.

 
Last nights dinner was a new dish for me. I found it on the bazillion blogs I stalk everyday. I gotta be honest, I looooooove food blogs. Maybe I will do a whole post of all the blogs that make me drool. Anyway, back on track here....I made Chicken stuffed with Spinach, Feta, and Almonds. True. It was as good as it sounds. While taking pictures of the masterpiece, I realized how badly I need to learn how to take good pictures. I only came out with one "good" one:

Chicken Stuffed with Spinach, Feta & Almonds
via Cooking Light

2 tbsp. olive oil
1/4 cup sliced almonds, plus 1/4 cup chopped almonds
1 shallot, thinly sliced
3 cloves garlic, minced
1 tbsp. fresh thyme leaves
juice of 1/2 lemon
1/3 cup chicken stock
6 oz. fresh spinach
2 oz. feta cheese, crumbled
1 1/2 lbs. chicken breasts halfs (4 small or 2 large)
2 tsp. smoked paprika
1 tsp. salt
Preheat the oven to 350°. Set a large skillet over medium heat. Once it’s hot, heat 1 tbsp. of the olive oil and add the almonds. Cook for 3 – 5 minutes or until the almonds turn golden. Add the shallots and garlic and cook for an additional 2 – 3 minutes or until the garlic just begins to turn golden.
Add the spinach leaves, chicken stock, lemon juice and thyme. Saute for a couple of minutes, until the spinach wilts. Remove from heat, drain any additional liquid and stir in the feta cheese.
In a small bowl, mix together the remaining tbsp. of olive oil, the smoked paprika and the chopped almonds. Set aside.
Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Split the stuffing evenly among the chicken, then seal with toothpicks and place in a baking dish. Rub the top of each breast with the smoked paprika almonds.
Tent the baking dish with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through.

Added Bonus: Great Dinners make FABULOUS leftover lunches! Half a stuffed chicken breast, half sweet potato, and a salad....who is excited for lunch?! I am! A couple small squares of dark chocolate for dessert.

Tonight is Mexican Lasagna....

xoxo