½cup(106g)packed light or dark brown sugar (see note)
1cup(120g)finely chopped nuts (I use pecans)
¼cup(33g)ground flaxseed (optional)
1tablespoonground cinnamon
1teaspooncoarse, kosher salt (use 1/2 teaspoon if using table salt)
Syrup:
½cup(98g)neutral-flavored oil or melted coconut oil
½cup(163g)honey
1teaspoonvanilla extract
INSTRUCTIONS
Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)
In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.
In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.
Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.
Scrape half of the mixture onto each sheet pan. Spread into an even layer.
Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.
Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.
Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce/cayenne for spicier.
To make Seasoned Flatout FolidIt Flatbread Taco Shells, preheat oven to 375 degrees F. Cut each FoldIt in half and lightly brush with Salsa Verde Honey Lime juices from slow cooker on one side. Hang each cut FoldIt in half over individual oven rungs so they from a taco shell and bake at 375 degrees F for approximately 10-12 minutes or until edges are crisp. Remove and let cool for 1 minute. (See video on how to bake shells).
Stuff taco shells with chicken and top with desired taco toppings.
1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seed
¼ cup green onion, chopped
1 pineapple, diced into 1-inch cubes
EQUIPMENT
4 skewers bamboo skewer, soaked in water for 20 minutes
Preparation
Preheat grill to medium heat.
Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
Chill and marinate for at least 2 hours.
Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
Repeat with the remaining chicken, pineapple, and skewers.
Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
