Celebrated Cuisine – Granolapalooza

Thanks to all for tuning in to ‘Granolapalooza’. If you missed it watch the replay here. We’ll be back Tuesday, Aug. 31 at 3:30 p.m. PST. All recipes are below.

The recipes used Chef Laura’s granola, (Laura’s Gourmet Granola), for more information or to order visit Laura’s Gourmet Granola. FoodiesLive fans get free shipping on orders of 2 lbs. or more and will be entered into a drawing for an LGG T-shirt. Enter FOODIES LIVE in the Company Name on the Laura’s Gourmet Granola website.

AppleLicious Crusted Pork

Yield: 2 servings

2-6 oz. each Pork Loin Chops, Boneless, Pounded Thin
1 ea Egg white, large
1 T Dijon mustard
1/2 cup AppleLicious Crunch, Lightly Crushed
1 T Unsalted Butter
1 cup Applesauce

1. In a shallow bowl, whisk together the egg white and the mustard. In a separate shallow bowl, place the AppleLicious Crunch Granola.
2. Dip the pork into the egg mixture, allow the excess to drip off, then dredge in the AppleLicious Crunch Granola. Place on a plate and refrigerate for 15 minutes to an hour to set the crust.
3. Place butter in a large sauté pan and heat over medium high heat. When foam has subsided from the butter, place the pork in the pan and cook each side for about 6 minutes, or until pork is cooked to desired doneness. (Note, pork can be slightly pink in the center).
4. Remove from heat and serve with the applesauce.

Honey Roasted Peanut Crunch Cookies

Yield: approx. 18 cookies

1/2 cup Unsalted butter, room temperature
1 cup Golden brown sugar, packed
1 large Egg
1/2 t Vanilla extract
3/4 cup All-purpose flour
1/4 t Baking powder
1/2 t Baking soda
1 1/2 cups Honey Roasted Peanut Crunch
3/4 cup Milk chocolate or butterscotch chips

1. Preheat oven to 350 degrees.
2. Cream butter until smooth. Add brown sugar and beat on medium speed until well combined. Add the egg and vanilla extract and beat until blended.
3. In a separate bowl, combine flour, baking powder and baking soda. Add to the butter mixture and beat on medium speed until incorporated.
4. Scrape the bowl and mix until combined. Add Honey Roasted Peanut Crunch granola and chocolate or butterscotch chips, mixing until combined.
5. Spray or line a baking sheet.
6. Using a 2 tbsp measure, scoop dough onto baking sheet, flattening slightly in the center.
7. Refrigerate for 1 hour. Bake for 12-15 minutes or until golden. Remove from oven and cool.

Peanut Butter, Vanilla Almond Crunch and Banana Panino

Yield: 1 sandwich

2 Ciabatta slices
1 T Peanut butter
1/2 Sliced banana
2 T Vanilla Almond Crunch

1. Lightly grill or pan sear each ciabatta slice.
2. Spread with peanut butter and top with sliced banana.
3. Sprinkle with Vanilla Almond Crunch.
4. Sandwich together, slice and serve.

Pumpkin Pecan Smoothie

Below is more of a general Smoothie 101 from Chef Laura

Fresh or Frozen Fruit Options
Strawberries
Blueberries
Raspberries
Bananas
Mango
Pineapple
Bananas

Liquid Options
Milk, Non Fat, 2% or Whole
Milk Alternatives: Soy, Almond and Rice
Orange Juice
Pineapple Juice
Chocolate Milk

Mix In Options
Peanut Butter
Vanilla Yogurt
Frozen Yogurt
Granola, especially Laura’s Gourmet Granola
Protein Powder
Silken Tofu

1. To make a smoothie, select any of the options above, place in a blender and puree until smooth.
2. If the fruit is fresh, add a few cubes of ice. Blend, taste and Enjoy!