Peanut Butter Granola Bars

Credit: Martha Stewart

Ingredients:

• 1 large egg white


• 1/2 cup old-fashioned oats


• 1/2 cup dried cranberries


• 1/2 cup sliced almonds


• 1/4 teaspoon salt


• 1/2 cup natural peanut butter or almond butter


• 1/2 cup light brown sugar


• 3 tablespoons vegetable oil


• 1/2 teaspoon ground cinnamon

Directions:
1. Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends.

2. In a large bowl, combine oats, almonds and cranberries.

3. In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white.

4. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.

5. Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.

Big Crescent Rolls

Credit: Sue Cornwall (www.suesfood.blogspot.com)

Ingredients:

• 3 1/4 Cup very warm water
  
• 2 TBS yeast
  
• 1/2 Cup oil
  
• 3/4 Cup sugar
  
• 3 Eggs
  
• 1 TBS salt
  
• 8-10 Cups flour
  
• melted Butter

Directions:

In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.

Grilled Marinated Fish with Tropical Salsa and Coconut Rice

Credit: Emeril Lagasse (The Food Network)
Note***this recipe is intense, but very worth the effort-- yum!

Ingredients:

• 1/2 cup sliced yellow onions
  
• 1/4 cup olive oil
  
• 2 tablespoons orange juice
  
• 2 tablespoons lime juice
  
• 2 tablespoons fresh cilantro
  
• 5 cloves garlic, smashed
  
• 1 teaspoon salt
  
• 1 teaspoon cumin
  
• Pinch cayenne
  
• 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on -- Other fish or chicken work, too
  
• Coconut Rice, recipe follows
  
• Tropical Salsa, recipe follows
  
• Toasted coconut flakes, garnish
  
• Chopped cilantro, garnish

Directions:

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

Ingredients:

• 1 cup coconut milk
  
• 1 1/2 cups water
  
• 1 teaspoon salt
  
• 3/4 teaspoon sugar
  
• 1 cup long grain white rice
  
• 3 tablespoons chopped fresh cilantro

Directions:

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Tropical Salsa:

Ingredients:

• 1 ripe mango, peeled, seeded, and diced
  
• 1 ripe avocado, peeled, seeded, and diced
  
• 1/2 cup diced fresh pineapple
  
• 1/4 cup minced red onions
  
• 1/4 cup minced red bell peppers
  
• 3 tablespoons chopped fresh cilantro
  
• 1 tablespoon fresh lime juice
  
• 2 teaspoons minced jalapeno
  
• 1 teaspoon minced garlic
  
• Pinch salt

Directions:

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.