Classic Banana Bread

Banana bread!!!!!!









































We made this delicious banana bread for PJ's mom on mother's day. It turned out super delicious, though a bit dense. I think I may have over-stirred the batter. So the results were a flatter, heavier, more dense banana bread that was still so good. I approved, PJ approved, family approved, and mama-in-law approved! 

Classic Banana Bread  
from Inspired Taste

* Yields: 1 loaf

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 3 medium bananas (overripe and brown)
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3/4 cup light brown sugar, packed
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, toasted and chopped, optional (we didn't use)

Preheat oven to 350 degrees. Butter and flour an 8.5 x 4.5 x 2.5-inch (or 9 x 5 inch) loaf pan. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

For the batter, whisk the flour, baking soda, salt and cinnamon together, set aside.

Mash bananas in a medium bowl. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended. With a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts, if using.
  
Pour batter into the loaf pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean (if you use a 9x5 inch loaf pan, begin checking for doneness 5-10 minutes earlier). After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. 

When the bread is done, transfer it to a wire rack to cool in the pan for 5 minutes. Remove from pan and place right side up on the rack. Cool completely.

For Storing: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.



Printable Recipe

Pictures were taken on my camera phone, hence the blurriness in them. This banana bread was still the bomb.com (do people still say that? apparently I do). 

Morale of the story. Banana bread makes all things better. Dare I even venture to say it's good for you? It has bananas in it, I mean come on! Ok Ok I'm pushing it. It is, however, good for the soul. True story.

Linking up here.
Peace, and bacon grease!

Black Bean Salsa-Stuffed Avocados

Time for another month of Secret Recipe Club! One of my fave times of the month :)

I was assigned to Melissa's blog, Melissa's Cuisine. I wanted to try so many recipes (and plan to!), like her Sausage and Egg Breakfast Boat, Red Velvet Ice Cream, and Bacon Appetizers. I seriously must try all of those!! 

But I decided on her Tomato, Corn, and Black Bean Salsa. Mmm you can't go wrong with a good salsa. Perfect for summertime!

I decided to serve it in avocados just for that extra umph. Really, I'll look for any reason to add avocado to a recipe! Avocado goes great in a salsa or paired with a salsa!

Bust out some tortilla chips (or Tostitos scoops like I love!) or just eat straight from the black bean salsa-topped-avocado half with a fork.

Black Bean Salsa-Stuffed Avocados
adapted from Melissa's Cuisine

• 1/2 can black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1 tomato, chopped
• 1/4 cup red onion, chopped
• juice of 1/2 a lime
• 1 tablespoon olive oil
• 1/2 tablespoon cilantro, chopped + more for garnish
• salt and pepper, to taste
• 1 avocado

In a large bowl, combine black beans, corn, tomato and onion.
In a small bowl, combine the lime juice, olive oil, and cilantro.
 
Pour the marinade over black bean mixture. Season with salt and pepper as needed. Refrigerate salsa at least 30 minutes before serving.

Cut the avocado in half. With the skin on, dice small squares within each half so it will be easy to scoop out avocado pieces with each bite of salsa.



Printable Recipe

This salsa was delicious, especially paired with the seasoned avocado. I didn't try it with tortilla chips but I know it would be amazing with that salty crispy touch from the chips too.

Or served atop some grilled chicken or fish. Basically, I see so many things for this black bean salsa!! It's got a bright future ahead of it  :)



Check out my past Secret Recipe Club posts!

An InLinkz Link-up

 


Linking up here.

 
Peace, and bacon grease!

Eggs Diablo

Secret Recipe Club time!

 





























































 
This month I was assigned to Jamie's blog, Our Eating Habits. It sure was hard to pick one recipe, as Jamie has a vast recipe archive chock full of alluring recipes from sweet to savory. How can I choose just one??!! Ultimately, I chose her Eggs Diablo recipe.

































































These are some jazzed-up deviled eggs! I was nervous about the salsa in the yolk mixture, but it, along with the green chiles, added a nice kick. And I love green onions in pretty much anything.

I'm so used to my deviled eggs having mustard, but these didn't even need it. With all those other flavors happening, you won't even miss the mustard.





Eggs Diablo
seen on Our Eating Habits, from Southern Living Homestyle Cookbook

• 6 large hard-boiled eggs, peeled
• 2 tablespoons shredded Monterey Jack cheese
• 2 tablespoons green onions, finely chopped
• 2 tablespoons canned green chiles
• 2 tablespoons mayo
• 2 tablespoons chunky medium salsa
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• green chiles or salsa, for garnish

Slice eggs in half lengthwise and gently remove yolk to a bowl. Place egg whites on serving plate.

Mash egg yolks together with fork. Add remaining ingredients, except garnish, and stir until well combined.
Scoop yolk mixture into egg whites. Top with garnish of your choice.



Printable Recipe

Thanks for the great recipe, Jamie! I love trying different deviled egg recipes and this one did not disappoint :) 


Check out my past Secret Recipe Club posts!

An InLinkz Link-up

Peace, and bacon grease!

Savory Baked Pumpkin Flautas #Cookbook Spotlight

I have a love-hate relationship with computers. 

Sure, they are amazing and give me the internet and email and the latest news but man, when they mess up I hate them. 

We've been having problems with our internet off and on for quite some time now. Today is another one of those days. 

I'm writing this post from my phone. Yep. It's brutal. Bear with me. 

But I just had to tell you all about these Savory Baked Pumpkin Flautas. Like, literally had to. The post is due today for The New Southwest Cookbook Spotlight  :) 

But seriously, I also couldn't wait to share these. They're savory and flavorful. I loved the caramelized onions and garlic with the pumpkin. We didn't miss the meat AT ALL! Meagan sure does know what she's doing. 

Ha, and PJ can no longer deny that he likes pumpkin. It's a done deal. We are both pumpkin fans.

Savory Baked Pumpkin Flautas

slightly adapted from The New Southwest cookbook by Meagan Micozzi of Scarletta Bakes

*Yields: 12 flautas

• 1 tablespoon butter
• 3/4 cup yellow onion, diced
• 1 tablespoon fresh garlic, minced
• 2 cups pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 tablespoons buttermilk
• 1 and 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
• 12 small (5-to 6-inch) flour tortillas
• Olive oil, for brushing

Preheat oven to 425 degrees F. 

Heat the butter in a large skillet over low-medium heat. Add the onion and saute slowly. The onion will go from translucent and lightly colored to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

Meanwhile, place the pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well blended. Fold in the cooled onion mixture.

Warm the tortillas and place on a flat surface to assemble. Top each tortilla with 2-3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place, seam-side down, on a parchment-lined baking sheet.

Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.

Printable Recipe

  

Oh, and you might wanna come back tomorrow for a chance to win this cookbook! Just sayin :)

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Also linking up here.

Peace, and bacon grease!

Strawberries and Cream Crunch Parfaits

I always look forward to The Secret Recipe Club each month. I've found some amazing blogs and posted some amazing recipes over the years I've been a member.

It's exciting being assigned to a new blog and searching through their recipe archive to find the perfect recipe for me. This month was no different - I was assigned to Serena and Deanna's blog, Teaspoon of Spice, a new-to-me blog. Perfect timing too, they are two dieticians and lately I have been wanting to get my butt in shape. 

 

A little. You saw my Bacon Spinach Cheese Ball (it has spinach in it at least, does that count??) and Salted Caramel Pretzel Bark recently, and I doubled the caramel on that bark recipe, so I can't say I'm very strict with it. I just can't give up my good-for-my-taste buds-but-bad-for-my-belly foods. But I've been more conscious of trying to drink more water, and since I work at a desk all day, of getting up and taking more steps throughout the day and taking the stairs whenever possible. And I can eat some healthier recipes here and there too, without giving up the foods I love still.

On my first trip to Whole Foods, I knew this would be the perfect time to pick up some organic strawberries and healthy granola to make their Strawberries and Cream Crunch Parfaits. I already had some Greek yogurt in my fridge from the salad I made the other day with Chipotle Ranch Dressing.

Strawberries and Cream Crunch Parfaits

from Teaspoon of Spice

• 3/4 cup sliced strawberries
• 2 tablespoons mascarpone cheese (or reduced fat cream cheese)
• 2 tablespoons nonfat Greek yogurt
• 1/4 cup low fat granola 
• whipped cream, for topping

In a small bowl, mix together mascarpone cheese and yogurt. In a parfait glass, layer 1/4 cup sliced strawberries. Spoon half of the cheese/yogurt mixture onto strawberries in the parfait glass. Layer with 2 tablespoons granola. Repeat with another 1/4 cup layer of strawberries, the remaining cheese/yogurt mixture and remaining granola. Top with remaining strawberries and dollop with whipped cream.

Printable Recipe

We were surprised at how much we liked this! I've got some strawberries leftover so I'll be whipping another one of these together for a light and healthy snack very soon. This healthy thing won't be so hard after all with delicious recipes like this!

Check out what the other Group C members brought to the table!! 



Linking up here.  


Peace, and bacon grease!