Ecudorian Fruit Salad

Ecudorian Fruit Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4 -6 Servings
Author: A Bachelor & His Grill

Ingredients

  • 10-12 cups spring lettuce mix
  • 1-2 cups cilantro leaves
  • Zest of 1 lemon
  • 3/4 pint strawberries stems removed & chopped
  • 1 cup seedless red grapes halved
  • 1 cup almonds salted & dry roasted
  • 1/2 cup cooked black beans rinsed
  • 1/2 cup carrots finely shredded
  • 2 stalks celery finely sliced
  • 2 avocados peeled, seeded & diced
  • 2 kiwi peeled and chopped
  • 1-2 mango peeled, seeded & diced
  • 1 jalapeno pepper seeded & finely chopped
  • Kosher salt and fresh ground peppercorn to taste
  • "A Bachelor & His Grill's" Lemon/Lime Vinaigrette Recipe Below, optional
  • Crumbled Feta or Queso Fresco optional

Instructions

  • Preheat oven to 400○F. Over a lined baking sheet in a single layer, spread salted almonds, dry roasting in oven for 8-10 minutes, or until golden brown. Remove from heat & set aside to cool.
  • In a large mixing bowl toss spring lettuce, cilantro, & lemon zest with "A Bachelor & His Grill's" Lemon/Lime Vinaigrette (Recipe Below). Add avocado & all other fruits / veggies, tossing until well-combined. Plate into individual bowls, topping with roasted almonds, cheese & seasonings. Serve. Taste the rainbow. Enjoy.

 

Lemon Lime Vinaigrette Dressing

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 1 3/4 cups
Author: A Bachelor & His Grill

Ingredients

  • 1 Cup Extra-Virgin Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1-2 Tablespoons Orange Blossom Honey
  • 4 teaspoons Lime Juice
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Fresh Thyme Leaves Finely Chopped
  • 3 Cloves Garlic Minced
  • 3 teaspoons Coarse Salt or to Taste
  • 1 teaspoon Cracked Black Peppercorn or to Taste

Instructions

  • Combine all Ingredients in food processor. Pulse for 30 seconds or until well-mixed. Season to taste with salt and pepper. Serve immediately or reserve in resealable container, in a refrigerated location up to 2 weeks.

 

Breakfast Like A Boss – Maple-Fig Wheat Berry Oatmeal

One of my very favorite Breakfast recipes – Rustic.  Wholesome.  Full of flavor & texture contrast.  Loaded with an abundance of nutrients, healthy fats, complex carbohydrates & rich, muscle-building proteins.

Earthy Whole-Grains of Steel Cut Oats.  Hearty Wheat Berries.  Gorgeous Slices of Fresh California Black Mission Figs.  Chopped, Coarsely Seasoned & Roasted Almonds.  Vanilla Greek Yogurt.  Organic Northern Michigan Maple Syrup.  Dusting of Ground Cinnamon & Nutmeg.  And… Coffee Beans to create an illusion of a semi-dysfunctional, yet purposely artistic dynamic within the Photograph.

Editorial Note: Do not put coffee beans in your Oatmeal – 1. This would not be tasty. 2. You’d probably end up strolling around all day with black bits of coffee grinds between your teeth = not attractive. 3. Do I need a 3?!

Now… Grab those Grains, fuel up your Human Hot Rod & prepare for a full day of kicking A$$ & taking names.  Well… taking names not absolutely necessary, but it may be cordial to grab a few in passing.  Either way, start strong & ENJOY this bowl of Breakfast Heaven!

#oatmeallikeaboss #breakfastofchampions #doabodygood #eatrealfood #leancleanandmean #riseandshine

 

Breakfast Like A Boss - Maple-Fig Wheat Berry Oatmeal

Breakfast Like A Boss – Maple-Fig Wheat Berry Oatmeal

 

 

Maple-Fig Wheat Berry Oatmeal

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 4 Cups Water
  • 1 Cup Steel-Cut Oatmeal
  • 1/2 Cup Wheat Berries
  • 4-6 Black Mission Figs rinsed and sliced
  • 1 Cup Vanilla Greek Yogurt
  • 1/2 Cup Almonds chopped
  • 1/4 Cup Pure Maple Syrup
  • 2 Pinches Table Salt
  • 1 teaspoon Olive Oil
  • Kosher Salt to taste
  • Fresh Ground Cinnamon & Nutmeg to taste

Instructions

  • Bring 1 1/2 cups of water & a pinch of table salt to raging boil in a pot.
  • Pour in wheat berries, reduce heat to a simmer, cover & cook for 1 hour, or until berries are tender & water absorbed.
  • Set aside for 2-3 minutes to cool, covered.
  • After 30 minutes of boiling wheat berries, in a separate pot, bring 2 1/2 cups of water & a pinch of table salt to a raging boil.
  • Pour in steel cut oats, reduce heat to a simmer, cover & cook for 30 minutes, or until oats are tender & water absorbed.
  • Set aside for 2-3 minutes to cool, covered.
  • Meanwhile, in cast iron skillet, toss almonds with olive oil & kosher salt.
  • Over medium heat roast almonds until golden brown & fragrant, tossing gently to ensure even cooking.
  • Remove from heat & set aside to rest.
  • In 2 separate serving bowls, spoon 1/2 of oatmeal & 1/2 of wheat berries, mixing together with 1/8 cup of maple syrup, 1/2 cup of vanilla greek yogurt & figs.
  • Top oatmeal with maple syrup & almonds, dusting with cinnamon & nutmeg.
  • Serve warm & enjoy!

Notes

Recommendation: If you know this recipe is on the breakfast menu tomorrow morning, soak oats & wheat berries over night in water. This will reduce cooking time by 50-75%. For every one cup of oats or wheat berries, add 1 1/2 cups of water. When you awake the water will be absorbed. Heat the grains with a reduced amount of water in boiling pot, or nuke in the microwave for 3-5minutes.

 

Sweet Potato Oatmeal Waffles with Maple-Pecan Granola

Thursday evenings in this house are what my wild children & I call, “Kid’s Choice Night.” The kids pick a movie & what we make for dinner as a family.

Not only do my young ones have great taste in films (ie. Tonight’s feature – “Back to the Future” w/ Marty McFly, Biff Tannen & Doc Brown)… But, I must admit that I LOVE every time they exclaim “BREAKFAST FOR DINNER!!”

In honor of this evening’s Breakfast for Dinner I share with you, A Bachelor & His Grills Sweet Potato Oatmeal Waffles with Maple-Pecan Granola – Loaded with whole grains, gorgeous sweet potatoes, crunchy, salted pecan granola, and a drizzling of all-natural, northern Michigan maple syrup.

In summary, this is a sure-fire, 1-plate stack of Winning – A crazy simple recipe loaded with an imperial ton of flavor, incredible texture contrast between the hearty, but fluffy pancakes & crunchy granola, all alongside an amazing play between the slow roasted pecans & warm, sweet maple syrup.

If that wasn’t enough, be assured no waffle recipe is complete without a beverage to pair.  I’ve sided this morning masterpiece with 1 Coffee Mug + Bold Coffee + 2oz Irish Whiskey (more or less) + 1oz Milk + Brown Sugar & a dollop of Whipping Cream.

Mix.  Consume.  Repeat.  Boom!

T-Minus 24hrs to the weekend.  Cheers to your evenings!

 

Sweet Potato Oatmeal Waffles with Maple-Pecan Granola

Sweet Potato Oatmeal Waffles with Maple-Pecan Granola

 

Sweet Potato Oatmeal Waffles

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 4 -6
Author: A Bachelor & His Grill

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup skim milk
  • 3/4 cup old fashioned oats cooked
  • 1/3 cup roasted & salted pecans chopped
  • 6 egg whites
  • 6-8 ounces sweet potato ie. 3/4-1 cup mashed sweet potato, rinsed
  • 4 tablespoons light brown sugar
  • 4 tablespoons canola oil
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon orange rind zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Topping Pictured: A Bachelor & His Grill's Maple-Pecan Granola (Recipe Below)
  • Topping Pictured: Northern Michigan Pure Amber Maple Syrup

Instructions

  • Pre-Heat Oven to 400F.
  • Pierce sweet potato with fork, wrap in foil, place in oven & bake for 45 minutes, or until fork-tender (see notes for baking alternative to expediting cooking time).
  • Remove from oven, remove foil & allow to cool for 10minutes.
  • Remove skin of sweet potato, mash until smooth & set aside.
  • Meanwhile, in large mixing bowl whisk together flour, prepared oats, baking powder & salt.
  • In separate mixing bowl, until thoroughly combined, whip together sweet potato, milk, oil, sugar, orange zest, vanilla extract, pumpkin spice & cinnamon.
  • Gradually pour & stir wet ingredients into flour/oat mixture - Batter will be thick, slightly lumpy.
  • Note: If batter too runny, add flour 1 tablespoon at a time until desired consistency reached.
  • In separate mixing bowl, beat egg whites until stiff peaks form.
  • /4 of stiffened egg whites at a time, fold into batter until entirely integrated.
  • Over pre-heated & oiled waffle iron, scoop 3-4 tablespoons of batter, close lid & cook for 5-7 minutes, or until golden brown in color, edges slightly crispy.
  • Remove waffle from iron & place on cooling rack, repeating until all batter consumed.
  • To plate, stack waffles, top with A Bachelor & His Grill's Maple-Pecan Granola (See recipe below), & drizzle with syrup.
  • Serve immediately. Stay hungry. Carry forth. Like a boss.

Notes

Time Saver: If interested in expediting preparation of recipe, place scrubbed & rinsed sweet potato in microwave for 6-8 minutes. turn over half way through cooking. remove from microwave when fork-tender. Rest to cool. Peel, chop, mash & set aside until needed.
Optional Waffle Toppings: Honey, fresh fruit, peanut butter, chocolate, whipped cream... and this list could continue... and, continue.

 

Maple-Pecan Granola

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 5 Cups
Author: A Bachelor & His Grill

Ingredients

  • 3 cups old fashioned oats
  • 1 1/2 cups pecans coarsely chopped
  • 1/2 cup raisins
  • 1/4 cup coconut shredded
  • 1/3 cup maple syrup
  • 1/4 cup packed brown sugar
  • 2 tablespoons walnut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger

Instructions

  • Preheat oven to 300F.
  • In large mixing bowl whisk together maple syrup, oil, salt, cinnamon & ginger.
  • Fold in oats, sugar, pecans & coconut until entirely coated & well-combined.
  • Over lined baking sheet evenly spread granola.
  • Place in oven, baking 45 minutes-1 hour, rotating 1/2 way after 30 minutes.
  • Remove baking sheet from oven & transfer granola to cooling rack.
  • Rest until granola arrived at room temperature.
  • Crumble cooled granola, mix in raisins & serve.

 

No Excuses. Fail.

No Excuses. Fail.

 

White Chocolate Cherry and Pistachio Cookies

 

White Chocolate Cherry and Pistachio Cookies

White Chocolate Cherry and Pistachio Cookies

 

White Chocolate Cherry & Pistachio Cookies

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 1 .5-2 dozen cookies
Author: A Bachelor & His Grill

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 cups white chocolate chunks or chips, plus additional for topping
  • 1 1/3 cups dried cherries plus additional for topping
  • 1 cup pistachios shelled / coarsely chopped, plus additional for topping
  • 1 cup unsalted butter room temperature
  • 1 cup lite brown Sugar packed
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 T vanilla extract
  • 1 t baking soda
  • 1/2 t salt
  • 1 bottle cabernet savignon to drink while cookies baking

Instructions

  • Pre-heat oven to 350ºF.
  • On baking sheet, spread evenly in single layer, dry roast pistachios for 8-10 minutes, pull from heat & set aside.
  • Sift flour, baking soda, & salt into mixing bowl.
  • In separate large bowl, beat butter until lite & fluffy (use of electric mixer ideal).
  • Add both sugars & vanilla to butter & continue to beat until well blended.
  • Add eggs, beating mixture for another 1-2 minutes.
  • Pour in sifted dry ingredients & beat until Ingredients just mixed.
  • Using a spatula fold in white chocolate, cherries, & pistachios, mixing into dough evenly.
  • Over lined baking sheets place 1-2 tablespoon scoops of dough, separated 1 1/2-2".
  • Over tops of cookie dough drops & garnish with additional chocolate / cherries / pistachios, to taste.
  • Bake 12-14 minutes, or until cookie is plump & edges begin to turn golden brown in color.
  • Meanwhile... Cork wine. Drink. Repeat.
  • Pull coolies from oven & allow to cool on sheet or cookie rack.
  • Serve warm.

 

 

Roasted Butternut Squash-Apple Soup

 

The origin & inspiration for this recipe holds both dear & significant personal meaning.

OK… that’s a mostly a lie.  Actually, none of that is true.

Nothing too personally intriguing to share here.  So, sorry to break the news.  This post is limited in context only to the single greatest soup recipe that has ever been created, ever, in any kitchen on the face of God’s green Earth, upon any continent, by any chef living or deceased.  Since the birth of Jesus.  Or before the birth of Jesus.

Boom.

OK… that’s mostly stretching the truth.  Actually, that’s an incredible self-indulgent exaggeration based completely beyond the realm of factual justification… But, we live in Food Blogger World, right??!  And, if a recipe posts to a food blog… The posted recipe shall forever.  Be.  Known.  As.  The.  Best.  Recipe.  Ever.  Created.

Ever.

So, allow me tell you about the specific moment of inspiration for the Best Soup Recipe ever created by man.  Or woman.

In the days following Thanksgiving, lights of Christmas were hung with care throughout the city, store fronts were decorated with holiday theme, & City Center Park was turned into it a quaint ice skating rink – where couples young & old joined together, frolicking merrily under winter’s moonlight.  There was a genuine feeling of cheerful spirit vibrant in the air.  On Saturday evening, dressed warmly & sitting under blanket upon a horse-drawn carriage, my beautiful date & I gazed over the glorious nature of our city as we strolled through town… then, without notice, a gentle breeze arose.  And, with a twinkle from above the first tender snow flakes of winter began to fall.  The experience was undeniably magical.  And… at that moment, all I could think about was soup.

Golden.  Delicious.  Soup.  Inspiration.

Well… OK.  That was all just a bunch of baloney.  In fact, I contrived that story of inspiration while eating oatmeal this morning.  But, then again… we live in Food Blogger World, right?!  And, if a recipe is not equipped with a back-story of inspiration on par with the life & times, hurdles & heroism of Abraham Lincoln, Daniel Larusso, and / or Jackie Robinson… then what type of recipe post would this be??!  Just another mundane soup recipe??!  Let’s f’in hope not.

OK.  Enough is enough… time for a dose of honesty.  The true story of Roasted Butternut Squash-Apple Soup.

About 2 weeks ago I was asked to a dinner party by a good friend.  Never one to turn down a party, but also never one to agree to party too quickly… the negotiation went something like this (to best of my recollection):

Friend: What you up to next week on Tuesday?
Me: Hhmmm??!  Well… you know my schedule’s pretty tight with band practice & all.  My pipes are near pitch-perfect, “American Idol” is right around the corner, & J-LO is crushing hard to check my vocals.
Friend: Well… we all know you’re a legend in the making (in your own mind).  So, if Tuesday works… Be there @ 7pm.  Bring food & I’ll supply the party.
Me: So, what’s the occasion & how many guests?!  Details…
Friend: Just a small Thanksgiving-themed dinner party.  So, dig into your little black book of recipes & come up with something lite as an appetizer.
Me: Actually, that sounds fantastic & my vocals could spare an evening of rest (from signing to myself in the shower).  But, before I commit… shall this party be stocked with… COORS LIGHT??!
Friend: Yes.
Me: Boom! On board.
Friend: Great – In fact, if you could… a soup would be fantastic.  Maybe butternut squash??!
Me: Well… with the icy cold Rocky Mountain freshness on hand & great friends near… anything is possible.  Butternut Squash Soup it is!

Well… you read this correctly.  The inspiration & key motivating factor leading to creation of this recipe was an ice-cold 6-pack of silver bullets.  Yup.  That sweet slice of liquid gold you’ve come to know & love – dear to your heart & mine.  Coors Light Beer.  In a can.

How bout them apples?!

That said, as you know, the dinner party was a smashing success.  Great friends.  Lots of laughs.  A “few” icy cold beverages.  And, after creating, testing & recalibrating the Butternut Squash Soup recipe… there are 3 things I have found to love about this Soup.

1. It’s an underdog.  I say Butternut Squash Soup… You say no chance in hell that’s a winner.  Wrong.  This thing is the Rocky Balboa of Soups.  Full of life, character, content, bold flavor, sweet & heat contrast.  When against the ropes & on it’s last leg… Bet the house on Butternut Squash.

2. The beauty of this recipes lies in it’s simplicity – from use of all natural ingredients, to prep & execution.  The ingredients are sauteed, pureed, garnished, & from pan to plate within 1 hour.

3. It really does taste incredible & brings me back to those chilly winter days as a youngster, coming in from the blistery cold countryside, warming by the fire with a bowl of soup & cheer of good company.  The sweet undertones of the squash & apple play wonderfully upon one another in this creamy concoction… Hearty enough to suffice as a stand-alone meal, or the perfect compliment to any winter main course.

Now… Stay warm.  Stay hungry.  Make soup.  And, carry forth… like a Boss!

Roasted Butternut Squash-Apple Soup

Roasted Butternut Squash-Apple Soup

 

 

Roasted Butternut Squash-Apple Soup
Print Recipe
5 from 1 vote

Roast Butternut-Apple Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 -6
Calories: 220kcal
Author: A Bachelor & His Grill

Ingredients

  • 4 cups chicken stock
  • 1/4 cup water
  • 1 2-3 pound butternut squash cubed, seeds & fibers removed
  • 2 granny smith apples peeled & cubed
  • 1 small onion diced
  • 4 cloves garlic minced
  • 2 tablespoons canola oil
  • 2 tablespoons heavy cream
  • 1-2 tablespoons brown sugar or to taste
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon butter room temperature
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne
  • salt & fresh ground peppercorn to taste
  • fat free sour cream to garnish
  • sliced green onion to garnish
  • red chili flakes to garnish

Instructions

  • In sauce pan over medium heat, bring 2 tablespoons olive oil to a gentle simmer.
  • Toss in onion & garlic, sautéing 2-3 minutes, or until fragrant.
  • Add squash & water to onion / garlic. Sauté for additional 5-7 minutes.
  • Pour in chicken stock, add apples, cream, butter, sugar & seasonings.
  • Bring to boil, reduce to simmer & cook for 30 minutes, or until squash fork tender.
  • Meanwhile, post relatively ambiguous, passive-assertive, affirmation-seeking Facebook status update, Instagram multiple overhead photos of recipe in progress, pin pictures of your cat, & if time, utilize cellular device to establish loose semblance of plans with friends for approaching weekend.
  • OK... Remove from heat, pour into food processor & puree.
  • Sample soup using clean spoon & season additionally, to taste.
  • Pour puree back into sauce pan, bringing to simmer for additional 2-3 minutes.
  • Remove from heat.
  • Using ladle, fill soup bowls, then garnish with light dollop of sour cream & green onion.
  • Serve immediately.