pistachio goji berry granola

Okay, so this stuff. It's totally addicting and delicious! I already have a problem with pistachios, in that I cannot. stop. eating. them. Add in beautiful goji berries and yummy toasted coconut? I'm a goner. 

I sent a jar of this goodness over to Julianne for this month's Leftovers Club. Be sure to check out the other goodies for this month below, and join us in the fun next month! 

Pistachio Goji Berry Granola (from Love & Lemons)

yields 2 cups

you'll need:

1 cup rolled oats (not instant)

1/2 teaspoon kosher salt

1 tablespoon coconut oil

3 tablespoons maple syrup

1/3 cup shelled pistachios, roughly chopped

1/4 cup coconut flakes

1 teaspoon cinnamon

1/3 cup goji berries

Heat a large skillet over low heat. Add the oats in one thin layer in the pan. Toast for 1-2 minutes. Stir in the coconut oil and salt. Toast for 5-7 minutes, stirring occasionally.

Stir in the maple syrup 1 tablespoon at a time. Once the oats are toasted, add the pistachios, coconut flakes, and cinnamon. Toast for another 5 minutes, stirring occasionally.

Remove from the pan and stir in the goji berries. Allow to cool completely.

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chipotle lime texas trash

Another post for the Leftovers Club today! And once again, I am very thankful to have had somebody to share this stuff with because... oh my. It's way too good. Spicy, tangy, a little bit sweet. ADDICTIVE.

I made it super easy on myself by using snack mix and mixed nuts, but you could really mix and match any crunchy snacks and nuts you like for this. Because, let's be honest, pretty much anything covered in this chipotle lime butter would be delicious!

I sent a jar of this stuff to Kathia from Basic N Delicious - I hope she loved it as much as we did!

Chipotle Lime Texas Trash (adapted from Homesick Texan)
yields 8 cups

you'll need:
4 cups snack mix (I used Cheez-It Snack Mix)
4 cups mixed roasted, salted nuts
8 tablespoons butter
1/4 cup lime juice
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
pinch of cayenne
1 tablespoon lime zest

Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper.

Melt the butter in a saucepan over lowest heat. Remove from heat and stir in the lime juice, Worcestershire, brown sugar, paprika, cinnamon, chile powder, garlic, cumin, lime zest, and cayenne.

Combine the snack mix, nuts, and butter mixture in a large bowl and stir until everything is well-coated. Spread the mixture evenly over the 2 baking sheets in one layer. Bake for 40-45 minutes, rotating the sheets halfway through. Allow to cool for 15 minutes before serving.

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spicy honey mustard cashews

I love pretty much anything and everything with honey mustard. It's sweet, tangy, so addictive. Add a little spicy kick, and I'm completely sold. Needless to say, these cashews are the perfect snack for me!

I sent some of these over to my friend Heather for this month's Leftover's Club, and thank goodness for her, because if we didn't get these out of the house, we would have eaten them ALL. So, so good.

Make these the next time you have some friends over. They'll love you for it.

Spicy Honey Mustard Cashews (adapted from Joy the Baker Cookbook)
makes 2 cups

you'll need:
1/4 cup honey
1 tablespoon olive oil
1 teaspoon ground, dried mustard
1 teaspoon whole grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups raw cashews

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk honey, oil, mustards, salt, and cayenne. Add cashews to the bowl and toss to coat until the honey mixture is coating everything evenly.

Spread nuts out into a single layer on the baking sheet. Bake for 12-15 minutes, tossing every 5 minutes or so to make sure they don't burn.

Remove from the oven and cool completely. These will keep in an airtight container for a week, but there's no way they'll stick around that long.

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