Serving Up {Snack}: Coconut Chex Mix

I am a pretty big fan of coconut.  When I found this recipe (unfortunately I can't remember where I found this recipe) it reminded me of my favorite granola recipe so I just had to try it.  It did not disappoint and I was grateful that it was a hit with the kiddos so that I wasn't left eating it all completely on my own.  Nonetheless, I did eat more than my share because it is just one of those flavors that addicts you after only one bite.  Consider yourself warned.

Actually, the recipe as written called for almonds.  I made half of it with almonds and half of it with cashews (like my granola) and the cashews won in my book.  But even pecans or macadamia nuts would be tasty.  Chex mix is one of those things that you can play with and get creative with.  I added candy corn to it last fall to take to a youth Halloween party and the bowl was returned empty, so I will take that as a good sign.

COCONUT CHEX MIX     Pin It

printable version

6 cups rice chex
6 cups golden grahams
1 cup chopped nuts (cashews, pecans, macadamia)
1 cup coconut
1 1/2 cups butter (3 cubes)
1 cup sugar
1 cup Karo syrup
1 tsp. vanilla (I substituted 1 tsp. of coconut extract and really liked it)

In a large bowl, combine the cereal, nuts and coconut.
In a medium saucepan, combine the butter, sugar, karo syrup and vanilla and bring to a boil.  Boil for two minutes.  Pour sauce over the cereal and toss to coat.
Store in airtight container.

Serving Up {Sandwich}: Cashew Chicken Salad

There is something about Chicken Salad served on a croissant that just declares "baby shower" or "church luncheon" - or at least that is what I relate them to in my own life.  But church luncheons are too infrequent and I think I may have outgrown my years of being a frequent guest at baby showers.  Desperate times call for desperate measures - time to make my own chicken salad and eat it in the privacy of my own home for my own lunch with only the company of my own children.  And I'm okay with that!

This recipe is SO simple.  That is how I like my chicken salad - simple.  I like the pop of the grapes as I bite into them, I like the crunch of the cashews and I prefer to leave the celery out (but you can add it if you are so inclined).  The thing about chicken salad is that it's one of those "mix the ingredients, taste it, add more of something, taste it again."  The recipe is simply a starting point.  But a pretty good place to start in my opinion :)  I hope you agree.

CASHEW CHICKEN SALAD     

printable version

4 large chicken breasts, cooked and shredded or cubed
2 cups cashews, to taste
2 cups halved red seedless grapes, to taste
1 cup celery, chopped (optional)
3 green onions, chopped
1/4 tsp. pepper
1/2 tsp. salt
Real Foods Mayonnaise
1/2 fresh lemon **(see my tip)

Cook chicken breasts through and either cube them or shred them.
** I like to cook the chicken in a slow cooker and shred it.  I squeeze 1/2 fresh lemon over the chicken as I shred it and it adds a "bright" flavor to the chicken salad.
Combine chicken, grapes, celery, onion, pepper and salt in a large bowl.  Begin with 2 cups of mayonnaise and continue to add more mayonnaise until the chicken salad is as moist (or dry) as you prefer.
Add the cashews to the mix just prior to serving.
Serve on buns or croissants.  Garnish with lettuce, tomatoes or red onion, as desired.

Serving Up {Breakfast}: Coconut and Cashew Granola

When I first began to weed out processed foods and make more "whole" food for our family, breakfast cereal was one of the first things to go.  Don't let me children's tear stained faces fool you - as a result of my anti-cereal stance they get hot breakfast meals most every single day.  So sad for them, I know!  But there are some days that we do need to be able to pour something into a bowl, drown it in milk and be out the door.  Quick!  Homemade granola is my answer.

I have two recipes that are tied for my favorite granola recipe.  This is one of the two.  Put it in a bowl covered in whole milk and you will find yourself getting out of bed in the morning just to eat it!  My husband and kids even like to eat it dry as a snack.  The only downside to this recipe is that we go through it REALLY fast.  As I have written the recipe below I have already doubled the recipe from what was on the original recipe, but generally I even double this amount.  What can I say?  We like us some granola!

COCONUT AND CASHEW GRANOLA     
(recipe from Mel's Kitchen Cafe)
printable version

6 cups old-fashioned rolled oats
¾ cup dark brown sugar
2 cups slivered or sliced almonds
2 cups cashews
1 ½ cups shredded coconut
½ cup coconut oil
¾ cup pure maple syrup
1 ½ tsp salt

Preheat the oven to 250 degrees. In a large bowl, combine the oats, sugar, nuts and coconut. In a separate bowl, combine the oil, maple syrup and salt and stir until well combined. Slowly pour the liquid over the oatmeal mixture and mix well. Divide in half and pour onto two 11x17 baking sheets, spreading out evenly.
Cook for 1 hour and 15 minutes, checking on it and stirring it every 30 minutes or so.  Bake until golden.

Optional: add 2 cups of raisins after granola is cooled.

Store in an airtight container or freeze.