Oatmeal Raisin Granola Bars

These disappear SO fast that I have to make a double batch! You can use my Favorite Granola recipe (can be found here on my blog:) or your favorite granola, either way it will be EASY and delicious.

4 TBLS (1/2 stick) unsalted butter
1/4 cup packed brown sugar
1/4 cup honey
1/2 tsp cinnamon
2 cups plain granola
1 cup rice cereal (Rice Krispies)
1/2 cups raisins, mini chocolate chips, cranberries, or mini marshmellows ;)

, but I prefer the Deep Flexipat. Set it on a perforated baking sheet near where you will be preparing the bars.

1. You can use any Demarle tray or mold, but I prefer the Deep Flexipat. Set on perforated baking sheet near where you will be preparing the bars.
2. Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar and cinnamon after the butter starts to melt.
3. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
4. Add the granola, rice cereal and raisins into the saucepan and fold them into the sauce until evenly coated.
5. Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
6. Let sit at room temperature for 20-30 minutes or until mostly cooled and set; lift out of the pan and cut into bars. Enjoy!

Picture to follow. As long as they don't get eaten before I get one taken;)!!

Broccoli with Peanut Sauce

I had a craving for this the other night and started making it at about 8pm. My hubby thought I was a little crazy, but doesn't he always :) It can be made a spicy with some red pepper flakes to your taste. It is WONDERFUL!! If you like Thai food at all you will like this. Serve it over brown rice or rice noodles add some chicken, shrimp, or beef and it is a meal in one dish! I use my Demarle At Home 12" stainless steel fry pan and it works as good as any wok I have every had. Hope you enjoy this as much as I have, it is good as leftovers too.

1 lb broccoli
1 1/2 TBLS peanut oil or canola oil
2 cups onions
1 TBLS fresh, or dried ground ginger
2 TBLS soy sauce or tamari (tamari is GF)
3/4 tsp sea salt

Sauce
1/2 cup peanut butter
1/2 cup hot water or stock
6 TBLS cider vinegar
3 TBLS soy sauce
3 TBLS honey
red chili pepper flakes (to taste) I use about 1 tsp
2 scallions, minced
Sauce-
Place peanut butter and water in a sauce pan, heat on low and whisk until thoroughly combined. Add vinegar, honey, soy sauce, and red chili flakes. Set aside.

In pan (wok) heat half the oil, half the ginger, and half the garlic. When hot add your meat if using and stir fry for a few minutes. Add that to the sauce and set aside.

Add the rest of the oil ginger, garlic, and onion. When hot add the broccoli (chopped into bite size pieces, remember to include the stems) stir fry for a few minutes. Add the soy sauce and stir, cook till broccoli is just tender and bright green.

Add sauce to broccoli and stir until everything is coated with sauce. Serve right away over steamed brown rice, whole wheat penne pasta, or cooked rice noodles. Top with chopped scallions.
Bon Apetit!

30 minute meal REALLY

This meal is really delicious! I make it several times a week for my family, changing the meat and veggie so it doesn't feel like the same meal. It really can be done in 30 minutes, from start of prep to putting it on the table. Yeah! Rachel Ray would be proud! So, here it is, hope you enjoy it as much as we do!!

Easy Herb Rice

2 cups brown rice ( can also use 1 cup white/1 cup brown)

¼ cup butter

1 TBLS Demarle in the Kitchen Fresh Lemon & Dill Herb Blend

4 cups water

Melt butter over medium heat in Demarle Stainless 3 qt. sauce pan. Add rice and brown in the butter, stirring so it won’t brown to much on any one side, till you hear the rice start to “pop”. At that point add the herb blend, stir to make sure it is well mixed, then add water. Cover and cook for 18 minutes, check to be sure all liquid has been absorbed, if not, continue to cook and check ever 1-2 minutes. Serve with Kelly’s 20 minute Chicken, and Lemon Dill Green Beans.

Kelly’s 20 minutes Chicken

Serves 4

2 chicken breast

1 tsp Demarle in the Kitchen Roasted Garlic and Chives Herb Blend

1 tsp Demarle in the Kitchen Bolivian Rose Sea Salt

2 tsp melted butter

Preheat oven to 350 degrees F, place Deep Flexipat on Perforated Baking Sheet and set aside.

Using the Santoku Chef Knive filet the chicken breast in half, you will have what looks like 4 chicken breast, now fairly thin. Place chicken breast on the Deep Flexipat. Sprinkle herb blend and sea salt over one side of each breast, then gently rub it into the chicken, wash your hands. Then use the pastry brush to brush the melted butter over the breast side with the herb/sea salt mixture.

Bake for 15-20 minutes. Serve immediately. You can also use Tilapia filets, salmon pieces, etc. adjust cooking times as needed. Enjoy!

Lemon Dill Green Beans

4 cups fresh (or whole frozen) green beans, rinsed & cleaned

2 TBLS water (don’t need water if using frozen)

Extra Virgin olive oil to taste

Demarle in the Kitchen Fresh Dill & Lemon Herb Blend, to taste

Demarle in the Kitchen Sel Gris French Grey Sea Salt, to taste

Prepare green beans by slcicing ends at an angle using either the Santoku Chef knife or the Kitchen scissors. Place beans in Large Round Mold with approximately two tablespoons of water and cover with Octagonal Silpat. Microwave unitl beans are tender (start with 2 minutes). In my microwave it takes about 4 minutes, be careful not to OVERCOOK. Sprinkle with olive oil, herb blend, and sea salt. Serve right away!

Happy Holidays!!

Sorry that my posts have not been very consistent!! We have had sickies here in our house, and one of them has been me. But, I wanted to share two after Thanksgiving recipes. They are great comfort food on these blah days of winter! Even my picky eaters will eat these!!

Kelly's Turkey Tetrazzini, this is an adaption of tetrazzini and does not include the sherry or wine. And I make it on the stove top, you can put it in the oven. Remember to put cheese in the bottom of the mold or tray you use, so that when you turn it out, it is nice and golden brown on "top". It looks very nice in the Sunflower Mold, or the Twist Mold. It can also be made Gluten Free, and still be delicious. Enjoy!


1/4 cup butter (or I can't believe it's not butter)
1/4 cup all purpose flour (for gluten free use 2 TBLS cornstarch)
1 cup chicken broth (or 2 TBLS Better Than Bouillon and 1 cup water)
1 cup half and half
2 cups cubed, cooked, leftover turkey
2-4 medium size mushrooms, sliced (or 1can, 4oz. sliced mushrooms, drained)

Cook spaghetti as directed on the package, usually 8-10 minutes. If making Gluten Free be sure to use Gluten Free noodles. Melt butter in the Demarle at Home 2 quart sauce pan, stir in the flour. Cook, stirring constantly for 1-2 minutes. If you are making Gluten Free combine the cornstarch with 2-3 TBLS of cold water and keep on hand, DO NOT ADD YET! Add the chicken broth and half and half, stir till smooth. Cook till mixture thickens, do not let it boil! If making Gluten Free, add the cornstarch/water mixture to the butter, broth, 1/2 and 1/2 mix, bring to a boil for 1 minute (do not stir), remove pan from burner and stir. At this point add the chopped mushrooms (whether you are making Gluten Free or regular) Stir mushrooms in and let sit for several minutes. I usually drain my noodles and add the turkey to them, tossing till mixed. Pour the sauce mixture over noodles and turkey, stir till well mixed. At this point you can serve it immediately, or bake it in the oven (350 degrees for 15-20 minutes). This also freezes well.


Turkey Enchiladas
1ea 28 oz. can Old El Paso Mild Enchilada sauce
2-3 cups leftover turkey, chopped
2 cups grated Tillamook Cheddar Cheese
12 white corn tortillas
You can use any type of tortilla you would like, I prefer the white corn. You can also add olives, corn, salsa, sour cream, or any other thing you would like. Since I cook for picky eaters, this is how I make them and provide the rest as toppings that can be added. You can also make these beef or chicken. This is also a great make ahead or freezer meal!
Pour enough of the enchilada sauce in the bottom of the Deep Flexipat to cover it. Have chopped turkey and grated cheese in bowls nearby. Warm tortillas in the microwave for 20-30 seconds (3-4 at a time). Take warm tortilla and place on top of sauce in Flexipat. Add turkey and cheese in the center of the tortilla, roll up. As you roll the tortilla up the outside will be covered in enchilada sauce! Do this until you have filled the Deep Flexipat, pour the rest of the sauce over the top. Top with grated cheese and bake at 350 degrees for 30-40 minutes. Serve with toppings, chips and salsa, and Spanish Rice. Yummy!!

Next week I am going to attempt to make sugar cookies. This has never been successful before, but I am confident that my Roul' Pat will help me out!! Till next week, happy cooking.