Granola is great with yogurt and fruit, as a topping on ice cream, adding a little crunch and texture to hot cereal, or just as a snack by itself. I’m sure there are many other ways to enjoy it!

I made a batch this morning and am looking forward to having some with my yogurt as soon as I’m done posting this recipe.

In a large mixing bowl combine:
3 cups of oats (I use old fashion oats)
1 1/2 c nuts, rough diced (I use a combination of pecans, walnuts, and almonds)
1 1/2 c coconut shavings (not the sweetened coconut you find in the baking aisle)
1/2 c wheat germ, quinoa flakes, or flax seed…I used flax seed in this batch
2 T brown sugar
1 1/2 tsp salt
1/2 tsp cinnamon




In a smaller bowl combine wet ingredients:
1/4 c coconut oil (warmed), mild olive oil or canola oil (I like to use the coconut oil)
1/2 c agave syrup, honey, or maple syrup (I used 1/4 c each of agave and honey)


Pour over dry ingredients and, using a wooden spoon, stir well. Pour mixture onto a large jelly roll pan (a cookie sheet with sides) and spread evenly.


Bake at 300 for 30 minutes stirring mixture every 10 minutes. Granola should be a light golden brown when it’s done.

I spread butcher paper or parchment paper on my counter top and spread the granola out to cool.

While it is still warm stir in:
1 c dried cherries
1 c golden raisins
Or 2 cups of your favorite dried fruits (apricots, cranberries, figs, etc)


Once the granola has cooled store in tightly sealed containers.


White Enchiladas

Enchiladas with a little twist. Red on the inside, white on the outside. It’s what was for dinner tonight.

Chicken breast
2 cups chicken broth
2 cloves of garlic

Poach a chicken breast (mine was approx 12oz) in chicken broth along with a couple cloves of garlic. Once the chicken is done set it aside to cool and save the broth to use in the sauce.


1 medium onion diced
1 sweet red pepper diced
1T olive oil
Sauté over medium heat in olive oil.


1 cup fresh or frozen corn (thawed)
1 cup black beans
1 small can mild green chilies chopped
1 can or jar of stewed tomatoes
2 chipotle chilies in Adobe sauce finely diced



Stir into onion/pepper mix and simmer over low heat.

2 T cumin
1tsp garlic powder
1 T oregano
Salt to taste
Stir into veggie mix.

Using two forks shred the chicken breast.


Add the chicken to the veggies. Remove from the heat.

Now for the sauce.

4 T butter
4 T flour
1 1/2 c chicken broth
1/2 c half-n-half
1 T Frank’s Red Hot Sauce
1 1/2 c shredded cheese (sharp white cheddar, Monterey Jack, any combination of your choosing)

Melt butter and whisk in flour. Continue whisking for a bit over medium heat to work in the flour. Gradually stir in the broth and half-n-half and continue whisking until the sauce begins to thicken. Reduce heat and add cheeses a little at a time stirring to blend. Stir in Frank’s Red Hot Sauce.

Now it’s assembly time. Preheat the oven to 350 degrees. Spread about a third of the sauce in a 9×13 pan. I line mine with the magical non stick Reynolds foil.

10 tortillas (flour or yellow or white corn)
Warm the tortillas in the microwave or over a flame on the stove.


Spoon a generous amount of filling in the center of the tortilla and roll. Place the filled tortilla seam side down in the prepared pan. Continue filling the warmed tortillas until you’ve used all the filling.


Pour the remaining sauce over the tortillas and top with additional grated cheese. Bake for 30 minutes or until bubbly and browning on top.


Use as many garnishes as you like:
Black olives




For those of you that would rather go meatless add additional beans, corn and other veggies such as mushrooms, summer squash, etc) and omit the chicken. Veggie broth can be substituted for chicken broth.

I’m a little shy of really spicy dishes but you could add more chipotle chilies or a T of hot chili powder.