My Favorite Baked Oatmeal

Ingredients:

• 3 cups oatmeal
• 3/4 cup brown sugar (I don't usually use this much)
• 1/2 cup butter (I've skipped this and it still tastes good)
• 2 eggs
• 2 cups milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tsp cinnamon (more/less to taste)
• 1 tsp vanilla

Preparation:

Preheat oven to 375 degrees Farenheit.

Mix all ingredients together and pour into 13 x 9 inch buttered pan. (I use my Pampered Chef pie plate)

Bake at 375 degrees for 30-35 minutes.

Best Vegetarian Chili

INGREDIENTS


1 teaspoon ground cumin
1/4 cup chili powder
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
optional: a sprinkling of white pepper, thyme, Nature's Seasoning

1/2 medium onion, chopped
2 red bell peppers, chopped
1 jalapeno pepper, chopped
1 or 2 zucchini, chopped
Fire Roasted Corn from Trader Joes/ or corn on the cob, sliced off (2-3 ears)
1 sweet potato (microwave for about 4 minutes first to make it softer)

2 (4 ounce) cans chopped green chile peppers, drained
3 (28 ounce) cans whole peeled tomatoes, crushed (sometimes I just do 2)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans


DIRECTIONS
Chop the veggies. Open & drain all of the beans and dump them in the crockpot. Sprinkle in seasonings and tomatoes. Cook in the crockpot on high for 4 hours.

Emeril's Granola

Ingredients:

1 1/2 cups rolled oats

1/4 cup chopped raw almonds

1/4 cup chopped raw walnuts

1/4 cup dried cranberries

1/4 cup raisins

2 tablespoons flax seeds

2 tablespoons sunflower seeds

2 tablespoons pepitas

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup honey

2 tablespoons agave

1 tablespoon grapeseed oil

1/2 teaspoon vanilla extract

Method:

Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray.

Combine all of the dry ingredients in a mixing bowl and stir to mix well. In another small bowl, combine the wet ingredients and mix well. Add the wet ingredients to the dry and combine until well mixed. Transfer the mixture to the baking sheet and spread it out using a spatula. Transfer to the oven and cook until golden brown, about 22 minutes, stirring midway through cooking. Remove from the oven and break up any large pieces. When completely cooled, store the granola in an airtight container.

Yield: about 3 cups

Crock Pot Risotto

Ingredients

1 1/4 cup uncooked Arborio rice

1/4 cup olive oil

1/4 cup white wine

3 3/4 cups chicken or vegetable broth

1 t dried onion flakes (I use finely chopped onion)

5 cloves chopped garlic

1 t kosher salt

1/4 t black pepper

2/3 cup shredded parmesan cheese (to add at the very end)

The Directions.

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware. Add the seasonings, onion and garlic. Pour in the broth and white wine, stir to mix flavors.

Cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.

Stir in the shredded or grated cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Jen's Notes: It will be very porridge like, so its not quite as attractive as you might like for a big night of entertaining but it tastes just as delicious! Enjoy!

Asian Summer Salad

Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).

Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)

Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.

For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.

Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.

Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g

*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.