Banana Bread Granola

  If you love banana bread + granola give this recipe a try. It combines both of those, plus it is super simple to make and it tastes amazing! Delicious with yogurt, milk or just straight out of the jar for a quick healthy snack. I'm beginning to think it's magic because of  how fast it has disappeared. ;)

Banana Bread Granola

3 cups rolled oats

1/2 cup English walnuts (chopped, optional)

1/2 cup pecans (chopped, optional)

3 tbsp raw sugar

1/2 tsp salt

1/2 tbsp cinnamon

1 tbsp flax seeds

1 tbsp sunflower seeds

1/4 cup coconut oil

1/3 cup maple syrup

1 tsp vanilla

1 ripe banana, mashed

Combine oats, nuts, sugar, salt, cinnamon, flax and sunflower seeds in a bowl. Set aside. In a small saucepan over med low heat warm coconut oil, maple syrup and vanilla until liquefied. Remove from heat and whisk in banana puree. Pour over dry ingredients and mix together well. Spread on a baking sheet and bake at 350º for 25-30 minutes or until golden brown, stirring once halfway through baking. Let cool completely then store in an air tight jar or container.

My flesh and my heart may fail,

but God is the strength of my heart

and my portion forever.

~Psalm 73:26

Iron Skillet Chicken Potpie with Cheddar Chive Crust

  Hello again, friends! Over one year later I have remembered that I have a blog. Actually it may be more like I finally feel that I have some time to spend here again occasionally. I'm not going to make any commitments as to how often you'll see new posts but I am hoping to at least be here a little more often.

  So apparently January 23rd is "National Pie Day." I didn't realize that when I planned to make this for dinner, but it was a neat coincidence. =) The day was damp and dreary with some snow/rain mixed in and I wanted something warm and comforting. 

Iron Skillet Chicken Potpie with Cheddar Chive Crust

Crust:

2 cups flour

1/2 tsp salt

2/3 cup butter

6-8 tbsp water 

1 cup shredded cheddar cheese

1 tbsp dried chives

Place flour, salt and butter in a food processor. Pulse until it becomes course crumbs. Add in cheese and chives pulse until combined. Add in water a few tablespoons at a time just until dough comes together and forms a ball. Divide dough keeping a small amount back for the top crust. Roll out on floured surface, transfer to a 12" cast iron skillet. Trim edges to fit.

Filling:

4 chicken thighs, cubed

1 cup carrots, diced

1 1/2 cups diced potatoes, cooked

1/2 cup frozen peas

1 tbsp butter

seasoned salt and pepper to taste

3 tbsp butter

3 tbsp flour

 1 cup heavy cream

1/2 cup chicken broth 

1/2 tsp salt

1/2 tsp thyme

1 bay leaf

1/2 tsp rosemary

In a saucepan melt butter. Add chicken, carrots, seasoned salt and pepper. Cover and cook, stirring occasionally for about 10-15 minutes or until chicken is done and carrots are soft. Add peas and cook for 1 minute. Add cooked potatoes, set aside. In a saucepan melt butter, stir in flour, salt, cream and chicken broth. Cook until thick, mix in herbs then add to the chicken and vegetables. Combine and pour into the skillet. Roll out remaining dough, place on top of mixture, seal the edges and cut slits on top. Bake at 350º for approx 1 hour or until crust is golden brown.

However, as it is written: "What no

eye has seen, what no ear has heard, 

and what no human mind has conceived"-

the things God has prepared

for those who love Him.

~1 Corinthians 2:9