August 31st is National Trail Mix Day! 

Trail Mix, that ubiquitous, portable energy snack beloved of hikers and outdoor enthusiasts worldwide, is typically a mixture of dried berries, fruits, nuts and/or seeds. Some forms include dried meats and, in modern times, even chocolate and granola. The most common mixture is the simple combination of {Good Old} Raisins and Peanuts, possibly the root of the name GORP.

Despite there being multiple references to Trail Mix being invented by two California surfers back in 1968, there is an earlier reference to this hiking snack back in Jack Kerouac's 1958 novel "The Dharma Bums". Going back even further, native Americans made Pemmican, a mixture of jerky (dried meat), animal fat and berries, which lasted for months. 

Prior to that, forms of this highly nutritious and compact food was around in ancient cultures worldwide. Whether it's called Studenterhavre, Agil, Bwyd Dewey, Scroggin, Schmogle, Pemmican, Gorp or Trail Mix, some version has been sustaining humanity on the go for a very long time.     

Requiring no cooking, trail mix is a compact, high energy snack utilizing high protein nuts, seeds and/or meats and high carbohydrate dried fruits, which can be stored for long periods of time. This made it an ideal road trip nosh for everyone through history from the ancient Nomads, to Native Americans and explorers of the Old West, to today's surfers, students and even busy soccer moms and computer nerds.

No matter what you call it or what you put in it, Trail Mix is a delicious and nutrient packed finger food.


2 Cups of Walnuts, Pecans, Cashews
1 Cup Dried Cherries, Apricots
1 Cup M&Ms
1/2 Cup Pine Nuts, Sunflower Seeds

For camping and outside activities I leave out the M&Ms.

Happy National Trail Mix Day!

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Coconut Curry Chicken Soup

I was making chicken stock to replenish my supply and wanted to make something different with the chicken itself. I've been craving Asian and Middle Eastern flavors lately and thought a coconut curry soup would be nice. I don't care if it's summer or not when I'm craving comfort foods, all I care about is how it fills my tummy and makes my palate smile!

I didn't have all the typical ingredients but I found a couple of cans of yams and had some frozen bell peppers so decided to go with those for my main vegetable elements.

This turned out to be a really great tasting soup, so much so that I did something I rarely do, I made another pot immediately after finishing the first one!

Coconut Curry Chicken Soup Recipe:

4 Cooked Chicken Breasts, shredded
2 Cans Coconut milk
2 Cups Chicken broth
1 Cup Heavy cream or Half & Half
4 Tbsp. Curry powder
2 Tbsp. Turmeric
1 Tsp. Fresh ginger
2 -14 Oz. Can yams, with syrup
1 Onion, Chopped
6 Cloves Garlic, Crushed
1 Red Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
2 Tsp. Lemon Zest

Bring all the ingredients except the cooked chicken to a boil in a stock pot then reduce the heat and simmer for around half an hour, or until the onions and bell peppers are tender.
Add in your chicken and continue to simmer for an additional 15 minutes.

Garnish with a dollop of sour cream or crème fraîche and a few rings of mini peppers or some chives and serve with a loaf of crusty bread or some naan. Feel free to add some cooked rice or quinoa to add heartiness!

By the way, this is one of those soups that tastes better the second day!

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I made this ridiculously easy and quick dessert using Kraft's recipe for Philadelphia cheesecake and then adding a few extra elements. I decided some dark chocolate decorations (gotta have chocolate) and a nice fresh strawberry would be a perfect pairing for my creamy cheesecake minis.

The Kraft Philadelphia cheesecake recipe is a decent and quick recipe for cheesecake, but it lacked that little touch of lemon I like in my cheesecake. I dislike graham cracker crust so I left that out when baking which meant I needed to add some texture to the dish as well. So my final addition to the dessert was some of Trader Joe's Meyer Lemon Cookies, crushed up and sprinkled as a base for the cookie cutter formed cheesecake minis. I could have made the lemon cookies as the crust but that would have added butter and more unnecessary calories plus taking away a fun plating element. Besides, I only thought of using them after the cheesecake was baked and i missed that lemon flavor!

I cut the cheesecake recipe in half and baked it in an 8x8 pan in less than half the full sized cheescake time so it would be a thin layer. After it was cool I simply cut out pieces with cookie cutters, lifting them out with a spatula while still in the cutter and gently pushed them out of the cookie cutters onto the lemon cookie dusted plates.

For the chocolate decorations I simply melted dark chocolate IN a small freezer bag, cut off one bottom tip of the bag, piped some designs on parchment paper and popped them in the fridge. The strawberries were sliced and fanned out.

All in all it took about an hour and a half to make and most of that was baking/cooling time! While the cheesecake and chocolate cooled I prepped the rest of my dinner!

P.S. I have cheesecake leftover and some beautiful chocolate tulip cups and I'm going to do something fun with those too!

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