Granola Pancakes with Spicy Cherry Compote

I made these amazing granola pancakes with spicy cherry compote this past weekend. These are not your fancy pants homemade pancakes but the good ol’ trusty Bisquick kind! I truly wanted to make some from scratch after seeing this healthier homemade version from the Whole Grain Mornings cookbook on Smitten Kitchen but decided on convenience. I don’t make pancakes that often so that yellow container you easily spot down the pancakes aisle was just too tempting. Besides, I made the spicy cherry compote from scratch and added healthy granola to the mix for some added nutrition.

pancakes-cherry-compote

I don’t really like sweets early in the morning but this would be great for brunch. Wouldn’t you want to wake up to this on Valentine’s Day after you’ve slept in and rolled out of bed? The spicy cherry compote will add some extra heat to your day and the a scoop or two of  KIND healthy grains clusters will keep you full for a while. You can add your own granola but these clusters contain flax seeds, quinoa, oats for a bit of crunch and wholesomeness.

cherry-compote

I think I’m making these again. Sweet, sour, hot cherries would also be great on ice cream or oatmeal. Hope you have a wonderful week!

spicy-cherry-pancakes

Granola Pancakes with Spicy Cherry Compote
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 5.1 oz container Bisquick
  • ¼ cup KIND healthy grain clusters
  • ½ lb cherries
  • ⅓ cup water
  • 1 small jalapeno, sliced
  • 1 lemon, juiced
  • 1 tbsp sugar
  • ½ tsp cinnamon
  • maple syrup
Instructions
  1. Crush the cherries and remove the pits. Add to a saucepan on medium heat then add the water, jalapeno, lemon, sugar and cinnamon and stir until well mixed.
  2. Let mixture come to a boil and cook down liquid until syrup thickens. Remove from heat, then remove and discard the jalapenos.
  3. Make pancakes according to instructions on container but stir in the granola before pouring.
  4. Serve pancakes with syrup and top with cherry compote.

 

Fuel Up Before the Big Game with these Healthy Snacks

I don’t know about you but I often forget to cook for myself on days I’m prepping dishes for a big event. Do you do that? I usually get up, have my coffee, breakfast maybe, and then just go into overdrive trying to get everything done. With the Super Bowl next week, I’m sure most will spend the week planning, shopping, prepping and cooking to some degree depending on whether you’re hosting or just attending the big game. So do your body good and grab a few healthy, on the go snacks to fuel up before the big game. The goal is to live healthfully no? Having nutritional bars, yogurt, nuts and fruits will usually do because they’re quick and easy so I was very excited when the makers of one of my favorite nutrition bars, KIND, sent me a few samples to try. I was even more thrilled to learn that KIND has a couple of spiced up products like their Dark Chocolate Chili Almond, Cashew & Ginger Spice, and Dark Chocolate Cinnamon Pecan bars.
credit: KIND Snacks
These Nuts & Spices bars aren’t overly spicy but the heat in the Dark Chocolate Chili Almond bar is very pleasing. It’s a warm heat that comes from cascabel, ancho and habanero chiles and builds over time for a satisfying sweet, salty, nutty flavors with a kick. Another great thing about the ingredients is they’re all items you recognize, no funky preservatives or fillers, just natural goodness. I usually have a bar with water but this time tried something a little different for a well rounded meal. Just chop up a bar and sprinkle over yogurt and fresh blackberries or any fruit you like!

chopped-bar

yogurt-berries-crunch

The Healthy Grains Clusters is another great product from KIND and there are so many ways to enjoy it. You can add a pinch of cayenne pepper to a cup of clusters and mix it in with your pancakes or muffins batter, or oatmeal to get in extra nutrition and give you energy for hours.
credit: KIND Snacks
I love these products for their variety of flavors, their crunchy and chewy textures and because I know I’m putting something healthy in my body.The new Healthy Grains Bars, Clusters and KIND Plus bars include super foods like quinoa, amaranth, chia seeds and a variety of healthy fruits and nuts. Here are just a few things to note about KIND products:
  • All Natural
  • Non-GMO ingredients
  • High Fiber & Protein
  • Low Sugar & Sodium
  • Gluten Free

It’s a no brainer for healthy snacking, just fuel up before things get crazy busy.

Note: This post was in no way a paid or sponsored review. I only share with you products I consume and enjoy.

 

Spicy Kale and Egg Whites Scramble

I’ve been on a healthy kick lately and made this spicy kale and egg whites scramble. To my surprise it was very filling even without bread! I’ve been detoxing now for a couple of weeks trying to get rid of some Summer fat! I usually eat healthy but kind of let loose this Summer and ate up anything and everything I wanted. Ice cream, ribs, burgers, you name it and with cookouts and foodie events its tough staying on the healthy track. The trip I took to NOLA didn’t help much either, it was a weekend gorge fest! Anyhow, my detox is primarily a vegetarian, no carb diet. No sugar, no alcohol, no meat and no bueno! Not fun at all but I’m trying to make it interesting, only a couple of weeks to go! This spicy kale and egg whites scramble is light and delicious and has plenty of much needed nutrients!

kale-scramble

I topped it with my own homemade fatalii peppers Bajan style pepper sauce. So good you’ll want to have it every morning!

spicy-kate-eggs2

spicy-kale-eggs

Spicy Kale and Egg White Scramble
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Kale, washed & chopped
  • ½ medium onion, sliced
  • 1 garlic clove, minced
  • 2 egg whites
  • 1 tbsp butter
  • salt and pepper
  • Bajan pepper sauce
Instructions
  1. In saute pan on medium heat, melt the butter and add the onions. Cooks until onions are translucent.
  2. Add the garlic, stir then add the kale. Stir until the kale turns soft then immediately add the eggs.
  3. Season with salt and pepper and top with Bajan pepper sauce.

 

Easy Brunch Recipe: Roasted Chiles and Vegetable Frittata

Oh my, I can’t believe it’s been so long since I last posted here. So sorry to have abandoned you so just wanted to let you all know that I’m still here! 🙂 I’ve just been so overwhelmed with work, home repairs, travel and wait for it……redesigning this blog!! Woo Hoo! Within a few weeks I’ll be able to share with you a brand spanking new Hot Lollies blog that’s bright and lively with great new spicy content to go along with it. I’ll still keep posting here until I make the switch over to the new design so please don’t go anywhere! You see, I even made a roasted chiles and vegetable frittata for you! How can you resist a spicy, hearty frittata?

baked-frittata

I saw this episode of Ina Garten’s Barefoot Contessa a while ago and immediately went online to bookmark this frittata recipe. I love Ina’s recipes. She makes the most luscious comfort foods look so easy to make. I don’t always get a chance to watch her show but this episode featured all the things to make with cheese so clearly I had to drop everything!

Ina made a bacon and Gruyere grilled cheese, a rib-eye steak with Stilton cheese sauce, a coconut cupcake with cream cheese frosting but what really hooked me was a roasted vegetable frittata. Tender pieces of lightly season roasted vegetables tossed with an egg and cheese mixture and baked to perfection! It’s a great way to start your Sunday morning with a bright and peppery egg dish. The chile peppers add nice heat that isn’t overwhelming and really lets the vegetable and cheese flavors come through.

I spiced up the recipe and also substituted a few things to make it just a little healthier. I switched the half & half for 2% milk and cut back on the oil by just drizzling a small amount to roast the vegetables. The original recipe also served twelve so I quartered the recipe and made them in ramekins instead of a cast iron skillet, you know, for portion control. 😉

egg-mix

frittata

Roasted Chiles Vegetables and Frittata
serves 2

recipe adapted from Ina Garten

1/2 small zucchini, 1 inch dice
1/4 red pepper, 1 inch dice
1/4 green pepper, 1 inch dice
1/4 red onion, diced
1/2 small cubanelle pepper
1/2 jalapeno, diced
habanero-infused olive oil
1 small garlic clove, minced
4 eggs
1/4 cup milk
1-2 tbsp fresh Parmesean cheese, grated
1 scallion, chopped
2-3 slices of habanero pepper, diced
2 tbsp Gruyere cheese
1 tbsp butter
salt & pepper

1. Preheat oven to 425 degrees, spread zucchini, peppers (except habanero) and onion on baking sheet, drizzle with olive oil, sprinkle with salt & pepper and toss around until nicely coated. Heat for 10 minutes then add the garlic and toss again. Heat for another 10-15 minutes. Remove from oven.

2. Turn down oven temperature to 350 degrees. In a bowl, beat the eggs, add the milk and beat again. Stir in the Parmesean cheese, season with salt and pepper and mix well.

3. Melt butter in a saute pan, add the scallions, habanero pepper and cook until soft. Add the roasted vegetables and mix well.

4. Spoon the roasted vegetables into two ramekins until each is 3/4 full and top off with the egg mixture. Bake in the oven for 20 minutes then top each with the Gruyere cheese and baked for a couple of minutes until cheese is melted.

Easy Sunday Morning Pick Me Up

Sometimes a bowl of fruit is all you can get yourself to make on a Sunday morning. There are days when you just don’t want to fuss with much but need the energy to get you going. On those days a bowl of mangoes sprinkled with a little chile pepper spice is enough to fill you up and make you snap out of that sleepy mode. I’ve been using this lime infused chile pepper (tajin) like a mad woman. Sprinkling it on eggs, corn on the cob, cocktails and popsicles! Try it on a bowl of juicy, ripe mango for a nice surprise and Happy Sunday!!

Breakfast for Dinner: Spicy Fried Cheese and Egg Sandwich

Ever have those days when nothing seems good enough for dinner except a good breakfast? I have those often. Either I’m too tired to make something after a long busy day or I’m just feeling a bit lazy. Sometimes a bowl of cereal will do and other days a spicy egg and cheese sandwich is in order…but not just any egg and cheese sandwich, one made with fried, salty Dominican white cheese. I’m sure you’re wondering “what is that”? Dominican Republic is mostly known for it’s white sand beaches, fantastic golf courses, great cigars and fabulous vacation getaways but cheese? Definitely not the first thing you think about but to a native, whether near or far, it reminds us of childhood, of home and Mom.

As a child, breakfast consisted of eggs, fried cheese, sausages (salchichon) and plantains a dozen ways. Mom would make this almost daily for my Dad but as the years passed my siblings and me became more accustomed to American culture. Our traditional breakfasts were reserved only for weekends and for me, eventually replaced with a lighter fare. However, every once in a while I crave fried cheese and it always takes me back to those good old days.

You can find this white cheese in your local supermarket or Latin bodega. Dominican white cheese is firm, salty and great for frying because its high in salt and made with acid which doesn’t allow it to easily melt like other cheeses. It’s similar in texture to feta but not as salty or crumbly. When it’s pan fried in a bit of oil a nice crust forms and the inside stays soft and gooey, perfect for sandwiches since it won’t fall apart or slide out.

I didn’t have any plantains (blasphemous for Dominicans) and really didn’t want to make an elaborate meal so I made the perfect spicy breakfast sandwich for dinner and it was so delicious!

This is a great vegetarian (Lacto-Ovo Vegetarians) option but if you want meat just add salchichon or bacon for a more filling meal.

Ingredients
1 jalapeno, sliced
1 large egg, over medium
1-2 slices of cheese, fried
toasted whole wheat english muffin
pinch of Adobo (pre-blended Spanish spice mix – optional)
butter
vegetable oil

Saute a few jalapeno slices in a bit of butter on medium heat for about 1-2 minutes and remove from pan. Fry the egg in same pan with a bit of oil (2 tbsp) and add a pinch of Adobo. You can skip the Abodo if you’re watching your salt intake, since the cheese may be salty enough. You will want to fry the cheese last so it can be soft and hot when you eat it. Fry the cheese on one side for about a minute and flip over and fry the other side until a nice crust forms. Assemble all on a toasted whole wheat English muffin and dinner is served! Add as much jalapeno as you like to adjust the spiciness.