Banana Muffins

At our house, bananas are a typical grocery staple, unfortunately not always eaten before the crazy brown spots start to appear. While I love making banana bread, sometimes I end up (peeling and) throwing them into a freezer bag and into the freezer for just that. I have found using the bananas when the brown spots just start to appear, not completely ripe to the mushy stage, is when the flavor of the banana is best for baking. So today, I had two bananas with the crazy brown spots to use.
Here's my recipe for banana muffins, I made half with nuts and half without since the hubs can't have nuts.

Banana Muffins
1 egg
1/3 cup milk
1/2 cup canola or vegetable oil
2 cups all-purpose flour
1/2 cup packed brown sugar
3 tsp. baking powder
1 tsp. salt
1 cup (2 or 3 medium) ripe bananas, mashed
1/2 cup chopped nuts (optional)
Heat oven to 400°F. Grease bottom only of a muffin pan or line with paper muffin/cupcake liners. In a medium mixing bowl, beat the egg and stir in the milk and oil. Stir in the remaining ingredients all at once and combine, batter will be lumpy. Fill the muffin cups about 3/4 full. Bake until golden brown about 18-20 minutes. Remove from pan to cool. Makes 1 dozen muffins.

Black Beans

I recently retired so I am having some fun trying new things. My youngest daughter has been a vegetarian for several years now and as an avid cook, I still struggle with coming up with cooking up something she will enjoy. Last week or so I watched an episode of the Pioneer Woman on the Food Network channel, lo and behold, she was cookin' up some black beans and made several dishes from them. Of course I had to make them because they looked soooo good! And guess what? They were!!! Here's her recipe for Black beans. The first recipe I tried after the beans were cooked were her black bean burritos filled with cilantro-lime rice and refried black beans, you can find that recipe here. Except I didn't grill any vegetables, I used the rice, beans, cheese and salsa. For the black bean burger, that we had for lunch today, that I think was super-duper good, you can find her recipe here. And here is how mine looked, not as thick as hers because I wasn't sure how well it would go over with my daughter and me of course!

I topped my burger with cheese, fresh tomato from my garden, and baby arugula. As an after thought, I could have mixed some mayo with sour cream and a little salsa to spread on the bun. Next time for sure!

Individual Cheesecake desserts

My son works in a grocery store and he brought home these super cute jelly jars for me, what an awesome fella!

Aside from using them to can jellies, I thought they would be perfect to use for individual desserts! So I filled them with a vanilla wafer crushed in the bottom for a crust, and an easy creamy cheesecake filling:

Then I topped them with a luscious blackberry syrup:

Creamy Cheesecake filling:
1 - 8 oz. package of cream cheese
1/2 cup granulated white sugar
1 - 8 oz. tub whipped topping
1 tsp. vanilla or 1 tsp. lemon juice (fresh squeezed)
Beat the cream cheese until smooth, add the sugar and mix until combined. Add the vanilla or lemon juice. On low speed, add the whipped topping and beat only until combined.

Blackberry syrup
1 pint container of blackberries
1 cup sugar
2 TBS water
Add all to a saucepan and heat over medium until thickened, about 5 minutes. Stir frequently. Let cool completely before spooning over the cheesecake mixture.

To make individual desserts:
Crumble 1 or 2 vanilla wafer cookies in the bottom of the jar, use an ice cream scoop to spoon in the cheesecake filling and top with the cooled blackberry syrup. Chill at least one hour before serving. Enjoy!

Banana bread

Just jotting this down rather quickly so I don't forget. I've had such a busy last few days and some bananas turning brown!

Banana Bread
3 cups AP Flour
1 1/2 cups granulated sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup melted butter
1/4 cup vegetable oil
3/4 cup milk
1 egg
3 to 3 1/2 very ripe mashed bananas

Combine dry ingredients, add egg, melted butter (don't pour directly over egg if still warm to avoid cooking the egg), oil and milk.  Mix well. Add the mashed bananas until completely combined. Can be divided into two loaf pans. Bake for 1 hour at 375°F.
Let cool in pan on rack for 10 minutes, remove from pans and cool completely, store in the refrigerator.

Vodka Sauce

Vodka Sauce
2 TBS EV Olive Oil
1 Cup chopped onion
1/2 Cup chopped carrot
1/2 Cup chopped celery
4 cloves chopped garlic
1 tsp. crushed red pepper
1 Cup vodka
1 - 28 ounce can crushed tomatoes (plain or with basil)
1 - 29 ounce can tomato sauce
1 1/2 Cups beef broth
1 TBS chopped fresh basil
1 Cup heavy cream

In a large pot heat the extra virgin olive oil. Sauté the onions, carrots, and celery until tender, about 8 minutes (do not let burn). Add the garlic and red pepper and cook for one minute more. Carefully pour in the vodka (especially if cooking over an open flame!) and cook so it reduces by about half for 5 minutes. Add the canned crushed tomatoes, tomato sauce and beef broth and let simmer for 45 to 50 minutes. After it has simmered, add the basil and let cook for a minute before adding the heavy cream. Bring the temp up to a simmering bubble before serving with your favorite pasta.
Makes about 8-9 cups of sauce.
                             

Chicken with fresh corn Chowder

2 split chicken breasts, bone in
2 TBS extra virgin olive oil
Salt and pepper
Coat chicken on both sides with olive oil and sprinkle with salt and pepper. Bake in a 375°F oven for 40 to 45 minutes or until juices run clear. Let cool, shred or dice and reserve the juices from the chicken.
Chowder
2 ears fresh corn on the cob, or use 1 C frozen corn kernels
3 TBS vegetable oil, divided
1/2 C onion, chopped
1/2 C celery, chopped
1/2 C carrots, chopped
3 small potatoes, chopped
1/4 C green bell pepper
1/4 C red bell pepper
2 cloves garlic, minced
1 tsp. fresh rosemary, or 1/2 tsp. dried
1/2 tsp. dried thyme
32 oz. chicken broth, low sodium
1/2 C half and half
2 TBS cornstarch
8 oz. shredded jack cheese
8 oz. shredded sharp cheddar cheese
1/2 C heavy cream or half and half
Use about 1 tablespoon of the vegetable oil to lightly coat the ears of corn (if using). Place on a heated grill or grill pan and cook on all sides.

Let cool and remove the kernels from the cob. If you are using frozen corn, skip this step.

 

To a large stock pot add the remaining vegetable oil and heat over medium. Add the onions, celery, carrots and potatoes and cook for 10 minutes. Pour in the reserved juices from the roasted chicken. Add the bell peppers and garlic, cook for another 10 minutes. Add the corn, rosemary, thyme, and chicken broth. Bring to a boil then turn down to a simmer. Make a slurry of the half and half and cornstarch stirring until completely smooth. Pour and stir into the soup. Pour in the heavy cream or half and half. Let come to a soft boil, add the cheeses stirring until melted then add the chicken. Simmer for 10 more minutes or until vegetables are tender.

 

Marinara

I love making my own marinara, and it is so easy too! Don't be intimidated by it, go for it, once you try it you won't want to go back to the jarred stuff.

Marinara
3 TBS EVOO
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, finely chopped
1 tsp. Italian seasoning (or chopped fresh basil)
1/2 to 1 tsp. crushed red pepper flakes
1 28 oz. can crushed tomatoes
1 28 oz. can tomato sauce
1 tsp. salt
1/2 tsp. pepper
2 TBS sugar

1 pound cooked Italian turkey sausage, (or other ground meat).

Pour the extra virgin olive oil into a deep pot heated over medium heat on the stove. Once heated, add the onion, celery and carrots and cook until semi-tender about 10 minutes, stirring frequently. Add the bell pepper and garlic, cook 2 minutes, then add the Italian seasoning and crushed red pepper. Use the crushed red pepper sparingly especially if you are using a spicy Italian sausage in your sauce. Add both cans of tomato. Season with the salt, pepper and sugar (sugar is added to cut the acidity). Turn the heat down to low and let simmer for half an hour. Add by the cup full to your cooked meat to your desired portion. Serve over your favorite pasta!
This makes a big pot, sorry I didn't measure because here is my issue, I have a daughter that is a vegetarian so I had to divide the sauce so I'd have some with meat and some without. There was plenty left without meat to use in other recipes. Just make sure you store it in an air tight container in the refrigerator for no more than a week, (you can probably freeze it too) or can it following the proper canning method.
Enjoy!

Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup

2 TBS olive oil
1/2 Cup carrots, diced
1/2 Cup celery, diced
1 Cup onion, diced
1 large Poblano pepper, diced
4 garlic cloves, chopped fine
1 tsp. salt
1 tsp. pepper
1 tsp. ground cumin
1 tsp. fresh thyme, chopped (or dried)
1 TBS chicken bouillon granules
2 Quarts chicken broth or stock
3 Cups cooked and diced chicken
1/4 Cup butter (1/2 stick)
3/4 Cup flour
1 Cup shredded sharp cheddar cheese
1 Cup heavy cream

Heat the oil in a large stockpot over medium heat. Add the carrots, celery, onion, Poblano, garlic, salt, pepper, cumin and thyme. Sauté for about 8 minutes or until the vegetables are tender. Stir in the chicken broth and cook for 10 minutes, or until the carrots are tender. Add the chicken and cook stirring frequently until bubbly.  In a medium skillet, melt the butter and add the flour, stirring until incorporated and thickened. Ladle 1 cup of the hot soup (just the liquid) into the skillet, whisking constantly, when incorporated add another cup of the hot soup until that is incorporated. Pour this mixture into the stockpot, whisk to blend completely. Add the shredded cheese and the heavy cream, cook until cheese is melted and soup is bubbly.

Cherry Crisp

Finish up your meal with an easy and oh so yummy cherry crisp, you'll love it! This recipe also has the crispy topping on the bottom for double crispylishusness (that's a word...it is)!

1 1/2 cups flour
1 cup brown sugar
1 cup oatmeal
1 tsp baking soda
1/8 tsp salt
2/3 cup (10 2/3 tablespoons) margarine, cold cut into small pieces
1 can cherry pie filling
Cool whip or ice cream, optional

Combine the flour, brown sugar, oatmeal, baking soda and salt until completely mixed.
Add the cold cut up margarine and mix with a pastry blender, or two knives, until incorporated.

This is about half of the mixture, just to show what it should look like when mixed:

 

 

Sprinkle half of the mixture into the bottom of a 9x13 baking dish pressing into the bottom until covered, reserving the remaining mixture to top.

Spread the can of cherry pie filling to cover the crust.

Cover the cherries with the remaining mixture, bake in a 350° oven for 40 minutes.

Out of the oven...

 

Ready for my tummy...

 



 
 



Patty Melts

It doesn't get much better than this...

1 pound turkey bacon
Fry until nice and crisp, remove from skillet and drain on paper towels, set aside until ready to use.

1 medium onion
2 TBS olive oil
Slice the onion into thin slices, sauté (in the skillet used to fry the bacon) with the olive oil for about 7 minutes or until caramelized. Remove from skillet to a bowl and set aside until ready to build the sandwiches.

2 pounds lean ground beef
1 tsp salt
1 tsp pepper
3 or 4 dashes of Worcestershire sauce

Mix all together and form into oblong or round patties, your choice. Fry in a skillet (same used to sauté onions) until desired doneness, I like mine well done. Makes 8 good sized patties.

16 slices of your favorite bread*
butter or margarine spread
mayonnaise
Provolone cheese, swiss cheese, or any of your favorite cheese slices*
Start assembling your Patty Melts.
Butter one side of the bread (grill side) and spread mayo on the other side (goodie side)
Place one slice of cheese, burger patty, onions, another slice of cheese and top with another slice of bread that has been buttered on the grill side and mayo spread on the inside.
Grill in a pan until cheese is melted and the bread is nicely toasted. Enjoy!

 

Oops, I didn't take a picture of the same sandwich... :)

 

 

This is the first sandwich, sans the onions for my son...

 

 

 

 

 

*I used provolone and swiss cheese slices, wheat and marble rye bread.

 



CHUCK n (riga)Toni in Vodka Sauce

Vodka Sauce
2 TBS EV Olive Oil
1 Cup chopped onion
1/2 Cup chopped carrot
1/2 Cup chopped celery
4 cloves chopped garlic
1 tsp. crushed red pepper
1 Cup vodka
1 - 28 ounce can crushed tomatoes (plain or with basil)
1 - 29 ounce can tomato sauce
1 1/2 Cups beef broth
1 TBS chopped fresh basil
1 Cup heavy cream

In a large pot heat the extra virgin olive oil. Sauté the onions, carrots, and celery until tender, about 8 minutes (do not let burn). Add the garlic and red pepper and cook for one minute more. Carefully pour in the vodka (especially if cooking over an open flame!) and cook so it reduces by about half for 5 minutes. Add the canned crushed tomatoes, tomato sauce and beef broth and let simmer for 45 to 50 minutes. After it has simmered, add the basil and let cook for a minute before adding the heavy cream. Bring the temp up to a simmering bubble before serving with your favorite pasta.
Makes about 8-9 cups of sauce.

Drunken Chuck n Toni in Vodka Sauce
1/2 recipe of Vodka Sauce
2 TBS EV Olive oil
2 - 3 pound chuck roast, sliced thinly
S & P
1 16 ounce box Rigatoni pasta, cooked and drained
Add the extra virgin olive oil to a large skillet. Heat to medium and brown the sliced chuck until no longer pink, season with the salt and pepper. Add the cooked beef and cooked pasta to the vodka sauce.

Drunken Chuck

Drunken Chuck n Toni

Happy days!

I announced my retirement in our staff meeting at work last week, although it's several months away (28 weeks actually), I am so excited I can't hardly stand it!
I really wanted to get my cookbook ready before then, but it really is a lot of work putting my recipes together, coming up with new ones. I've put too much pressure on myself and I think I need to slow down, my time is coming and I'll be able to focus 100% on just that. I have a few other ideas brewing in this big ole' head of mine as well and again, putting too much pressure on myself to get started. My last actual working day will be August 29th, with my planned official retirement date of September 19th. I will be saving 3 weeks of my vacation to use out in September. I'm still making lots of notes as I cook, I made a Mexican chicken and rice dish last night but I think it needs some tweeking before I post that bad boy. It was good but it could be better.
Since I haven't been faithful to this page I thought I better jot down a few notes about my plans. I've committed to making a grooms cake for a wedding in June, gasp! I'm planning on making some cupcakes today to try out the recipe. I'm using a white cake mix and turning it into red velvet...should be interesting! The bride (not the groom, after all it's his cake...) has requested a whipped frosting so I'll be experimenting with some whipping cream, powdered sugar and also some cream cheese to see what I can come up with.
Hope your day is blessed!

Layered pea salad

This is the hubs favorite salad, I hope you'll enjoy it too!

Layered Pea Salad

3 C shredded lettuce
1/2 C chopped onion
1/2 C chopped celery
1/2 C chopped bell pepper (any color)
1 C frozen peas, thawed and drained

1 C mayonnaise
2 TBS prepared ranch salad dressing
2 TBS granulated sugar

1 C shredded cheddar cheese
1/2 C crumbled queso fresco
fresh ground pepper

Layer the lettuce on the bottom of a deep serving dish, top with the remaining vegetables one layer at a time, ending with the peas on top. Combine the mayonnaise, salad dressing and sugar and mix well. Drop onto the layer of peas and carefully spread to cover the salad. Top with the cheddar cheese and queso fresco. Sprinkle with freshly ground pepper. Keep refrigerated until ready to serve.
*You can also top with crumbled bacon.

 

 

 

Chocolate Chip Cookies

I think I'm going to end up with a thousand chocolate chip cookie recipes that I can create a cookbook for just that! These are nice and chewy.

Chocolate Chip Cookies

1 C margarine (2 sticks), softened
1/2 C peanut butter
1 C brown sugar
1/2 C granulated sugar
2 tsp. vanilla
1 egg

2 1/2 C flour
1 1/2 tsp. baking soda
1 tsp. salt

1/2 C milk chocolate chips
1/2 C semi-sweet chocolate chips

Preheat oven to 350°F.

In a large mixing bowl, beat the margarine until smooth, add the peanut butter and beat until combined. Add the sugars and vanilla beating until completely smooth and fluffy then beat in the egg. In a medium bowl combine the flour, baking soda and salt. Slowly add to the creamed mixture until completely incorporated. Stir in the chocolate chips. Drop by heaping tablespoons full onto a parchment paper lined (or greased) cookie sheet. Bake for 13 minutes and let cool on the cookie sheet for 2 minutes before transferring to a cooling rack to cool for 10 minutes. Store in a tightly sealed container.

Chili Soup

There is nothing better on a cold day than a bowl of hot chili soup! Here's my recipe and I hope you love it as much as my family does!

Chili Soup
1 - 1 1/2 pounds lean ground beef, browned and drained
2 TBS oil
1/2 C chopped onion (set aside 2 TBS to brown with beef)
1/4 C chopped bell pepper (any color)
2 cloves garlic, chopped
1 tsp. crushed red pepper flakes
1 - 14.5 ounce diced tomatoes (chili ready)*
3 - 15 ounce chili beans in sauce
1 - 15 ounce can red kidney beans, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 - 15 ounce can cannellini beans, drained and rinsed
2 - 29 ounce cans tomato sauce
1 tsp. crushed or ground oregano
1 TBS Cumin
3 TBS Chili powder
1 1/2 tsp. salt
1 tsp. pepper
Brown the ground beef with a couple tablespoons of the chopped onion and set aside. In a large stock pot or 5 qt. Dutch oven, add the oil and sauté the remaining onion, the green pepper and garlic over medium low heat for about 5 minutes until vegetables are tender. Add the tomatoes and beans stirring to combine. You can use any combination of beans such as chili beans and only red kidney beans, your choice. Pour in the tomato sauce and add the spices. Add the cooked ground beef, stir all to combine and bring to slight boil, turn the heat to low and let simmer for half an hour.

 

*You can substitute the diced tomatoes for a can of Rotel tomatoes and chilies for an even spicier soup.

You can also spice it up by adding 1/2 teaspoon or more of cayenne pepper, use sparingly though!



B.E.A.U.TIFUL Day outside!

It is such a beautiful day here in central Nebraska! January 19th and it is 65°F!!!
Fabulous! I couldn't pass up the opportunity to use my outdoor grill and luckily I knew ahead of time we were going to experience this glorious weather so I made sure I thawed some country style pork ribs for lunch.
I usually use Sweet Baby Rays barbeque sauce, but I didn't  have any on hand and I really didn't feel like making an extra trip to the grocery store for something I could make myself! You can find my barbeque sauce recipe here, and I served the ribs with macaroni and cheese, Yum!

I hope you are having nice weather where you are!
:) Fran

Macaroni and Cheese

One recipe Basic White Sauce
1 pound elbow macaroni
1 C shredded Fontina cheese
1 C shredded Sharp Cheddar cheese
1 C shredded Mozzarella cheese
Salt and pepper to taste.

Cook the macaroni according to the package directions, drain and return to the cooking pot.
To the basic white sauce in a saucepan, add the shredded cheeses and stir until completely melted and combined.  Pour over the cooked macaroni and stir.

Barbeque Sauce

1 C Ketchup
1/4 C vinegar
1/4 C water
2 T brown sugar
1 T honey
1/2 tsp. ground dry mustard
1 T prepared mustard
2 T Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder

Combine all in a mason jar or other lidded container, shake or stir to combine. Store in the refrigerator until ready to use.

Basic White Sauce

4 T butter, divided
2 T onion, chopped fine
4 T flour
1 1/2 C milk
1/2 C heavy cream or half and half
1/2 tsp. salt
1/2 tsp. pepper

In a saucepan over medium low heat, sauté the onion in 2 tablespoons of the butter until soft, about 5 minutes. Add the remaining butter to melt, then add the flour. Stir to combine until smooth and cook for 1 minute. Pour the milk and cream into a measuring cup and slowly pour into the butter and flour mixture. Add the salt and pepper. Stir constantly until thickened. Use this for casseroles, as a base for cheese sauce, etc.

Chocolate Chocolate Chip Cookies

I have been obsessing about making the perfect chocolate chip cookie, here's my spin on a chocolate chocolate chip cookie, I think they are perfect! Enjoy! ~Fran

1 C butter, softened
2 ounces unsweetened chocolate, melted
1 C brown sugar
1/2 C granulated sugar
1 tsp. vanilla extract
1 egg
2 1/2 C flour
1 tsp. baking soda
1 tsp. salt
2 TBS cocoa powder
1 C white chocolate chips
Preheat oven to 350°F. Line baking sheets with parchment paper, or grease lightly. Melt the unsweetened chocolate bar in a microwave safe bowl for 20 seconds about 3 times or until almost melted, (be careful the bowl will be hot!), stir until completely smooth. In a large mixing bowl, whip the butter until fluffy on medium speed. Add the melted chocolate, mix on low speed until combined. Add the granulated sugar, brown sugar and vanilla and beat until smooth, add the egg and beat on medium speed until fluffy about 2 minutes. Set aside. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. With the mixer on medium low, slowly add the flour mixture and mix until completely incorporated. Fold in the white chocolate chips. With a medium scoop (I use the pampered chef medium size-about 1 1/2 TBS) place the cookie dough 2" apart on the baking sheet. Bake 13 minutes, let set for 2 minutes on the baking sheet before transferring to a cooling rack, let cool 10 minutes before storing in an air tight container. Makes 2 1/2 dozen.

 

 

Hot Legs

8 - 12 chicken legs
salt and pepper to season
oil for frying
1/3 C hot wing sauce*
1/3 C butter, melted
2 TBS vinegar
3 TBS plum jelly

Preheat oven to 325°F. Sprinkle salt and pepper on the legs to season. Heat 1/2" of oil in a frying pan, fry the legs on each side until browned. Mix the wing sauce, butter, vinegar and jelly well. Place the cooked chicken legs on a rack on top of a baking sheet. Brush or pour the sauce on to coat each piece. Bake in the oven for 20-30 minutes, or until chicken is completely cooked through.
*Add more hot sauce if you like spicier food, this makes a mild sauce with a little bite.