Nutella Oatmeal

Nutella

Photo Courtesy of: http://30.media.tumblr.com/tumblr_lkg9xi6Z6y1qgur4bo1_400.jpg

My granddaughter thinks I'm cool. Hey, she's 13, and most days I'm sure she thinks I'm a fossil, so I will gladly accept that "COOL" title and wear it proudly! What makes me so cool in her eyes? Well, I made her a yummy breakfast. Doesn't sound very exciting or cool? What if I told you I found a way to combine two much-loved ingredients into one yummy dish and one of the ingredients tastes like dessert? Well, that's what I did. I know oatmeal doesn't sound very exciting, but I made it with Nutella, that chocolatey hazelnut spread that most of the free world is mad about. If you've never tried Nutella, you might want to make this dish your first foray into the world of Nutella. Think how cool you'll be!

Ingredients:

1 cup quick oats (one-minute kind; if you use long-cooking oats, adjust cooking time and liquids)
1 1/2 cups water*

1/2 cup half and half* (or lower fat milk)

1/8 cup granulated sugar

2 Tbsp. butter

dash salt

3 Tbsp. Nutella*

*You may adjust these to suit your preferences. Some people like thinner oatmeal and some like thicker. Likewise, you may like more of a Nutella kick, or less. This is an easy recipe, so adjust to your liking.

Bring water, half and half, sugar, butter and salt to a boil. Add oats. Cook for one minute to one and a half minutes, stirring several times. Remove from heat and add Nutella; stir until well-blended. Spoon into two serving bowls. Allow to sit a minute or so to complete thickening. Serve while hot!

Crock Pot Southwest Chicken

The weather in much of the country is starting to get cooler and hints of Autumn are in the air! The days are sun-dappled and warm, but a cool breeze and chill mornings have taken the place of blistering hot days whose heat extends well into the night. Many hearts race a little faster because it's football season. I am married to a sports fan, so I watch as his excitement stirs at the thought of games, games and more games! I don't share his enthusiasm, but I support it. And I always provide the food for game days!

Get out your best game day kitchen friend, the crock pot! Here is a super easy, economical, crowd-pleasing recipe that you can put together the night before game day, with little time in the kitchen, and have ready by kickoff!

Crock Pot Southwest Chicken

1 (2.5 - 3lb.) bag frozen chicken breast tenderloins

8-oz. block of cream cheese (not fat free!)

1 can black beans, drained and rinsed - don't skip this step; your tummy will thank you!

1 can whole kernel corn, drained

1 can Rotel (your choice...I use Rotel with Lime and Cilantro)

1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin

Cooked rice

Mexican Blend Cheese, optional

Place frozen chicken breast tenderloins in crock pot. Add the block of cream cheese (yep, just put in the whole block), drained and rinsed black beans, drained corn and Rotel...just dump it all in there!

Cover crock pot with lid and cook on Low for 8 hours. At about 6 to 7 hours, I shred the chicken and stir things up really well, then add salt, pepper, onion powder and cumin and finish cooking. Here is the Crock Pot Southwest Chicken, ready to be served!

Ladle this scrumption chicken dish over rice in individual bowls. Sprinkle Mexican Blend Cheese on top, if desired. This easy dish is great for cold weather days, game days or any day you need a "fix it and forget it" meal.

Easy Crock Pot Coconut Rice Pudding

I love coconut. I love it so much, I cook with it and eat it any way I can...flaked coconut, coconut milk, cream of coconut, coconut butter, Seven Keys Coconut Toast Spread (if you haven't had this, you have no idea what you are missing!) I love adding coconut to my rice pudding. There is something so satisfying about adding coconut to this Old South tradition. Maybe I should have called this post "I Love Coconut!"

Easy Crock Pot Coconut Rice Pudding

• 2 3/4 cups water
• 3/4 cups Jasmine or long-grain rice (I prefer Jasmine rice)
• 1 15-ounce can cream of coconut (NOT coconut milk...think Coco Goya, which is what I use!)
• 12 ounces evaporated milk, coconut milk (not cream) or soy milk, if you want to make this vegan
• 1 Tablespoon dark run or 2 - 3 teaspoons rum extract
• 2 teaspoons vanilla extract
• 1 cup golden raisins
• 1 teaspoon pumpkin pie spice blend
• Couple of healthy dashes nutmeg
• Dash of sea salt
• 2/3 cup sweetened, flaked coconut (optional)

In a 4 1/2-quart to 6-quart crock pot, stir together water, rice, cream of coconut, milk (your choice...evaporated is best for non-vegans and coconut milk is best for vegans, in my opinion), rum or rum extract, vanilla extract, golden raisins, pumpkin pie spice, nutmeg and sea salt. Cover and cook on Low for 4 to 5 hours.

While pudding cooks, toast coconut. Heat a small skillet or saute pan over Medium heat until hot. Add coconut and toast, stirring constantly, until deep golden (don't overbrown or scorch). Transfer to plate.

When pudding is ready, remove inner crock from crock pot base and allow to stand 10 minutes. To serve, spoon pudding into serving bowls and sprinkle with toasted coconut, if using. If not serving pudding right away, press plastic wrap against top of pudding in bowl (literally press the plastic against the pudding). This step avoids a skim forming on top of the pudding. Refrigerate until ready to serve, up to two days. Simply pull off plastic wrap and top of pudding will be skim-free! Place in serving bowls and sprinkle on toasted coconut that has been kept in a plastic storage bag. Enjoy!

Note: This recipe can be vegetarian or, if you choose to use soy milk, vegan.