Sunday, October 28, 2012
Saturday, October 27, 2012
This is a great way to use up your mushy bananas! And because they are mini muffins, they only bake for 15 minutes instead of an hour like banana bread. These would also be good with chocolate chips. This recipe makes about 48 mini muffins, but you can half it.
adapted from foodnetwork.com
1 cup sugar
1 stick butter, room temperature
2 large eggs
3 ripe bananas
1 TBSP milk
1/2 tsp ground cinnamon
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1. Preheat the oven to 350 degrees F. Spray muffin tins with cooking spray, or use liners.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Fill muffin cups using a small scoop (1 TBSP). Bake for 15 minutes. Remove from oven and cool for 5 minutes in pan. Remove from pan and finish cooling on rack.
Makes about 48 muffins
Friday, October 26, 2012
When I make this slow cooker chicken taco meat here, we always have lots of leftovers, so sometimes instead of having tacos again, I change it up a bit and make quesadillas. It's practically the same thing, but it seems like a different meal. :) This isn't a real recipe with measurements. It's more like an idea.
Chicken taco meat from this recipe here
Sliced green onion
Spray butter or cooking spray
Sour cream, salsa, and/or guacamole for dipping
Heat griddle or skillet. Mix some chopped tomato and green onion with your leftover chicken taco meat. If your taco meat is cold, you might want to heat it a little in the microwave first. Spray one side of a tortilla and place it sprayed side down on griddle. Sprinkle some taco meat on the tortilla. Sprinkle some cheese on top of the meat. Place another tortilla on top. Spray top tortilla. When bottom tortilla is lightly browned and crispy, carefully flip the quesadilla over. Cook other side until done. Remove from griddle and cut into triangles with a pizza cutter.
Serve with sour cream, salsa, or guacamole for dipping.
Tuesday, October 16, 2012
I like to make quiche for dinner on occasion. I usually just see what I have in my fridge, and figure out what to throw in there. I've used Swiss, Jarlsberg, Gruyere, Monterey jack, Colby jack, queso fresco, and cheddar. They all are good, though I prefer Monterey jack with a little cheddar. For the meat, I use bacon, turkey bacon, or ham, and then onions add for flavor. If you want a vegetarian quiche, you can substitute frozen spinach that has been thawed and drained. I've also added cooked broccoli, and mushrooms would work well too (we don't like them). Quiches are very versatile! I basically used the Williams-Sonoma recipe that I previously posted, and just simplified it.
1 9in. deep dish prepared crust (like Pillsbury crust, or make this Quick Pie Crust)
3 eggs, beaten
1 1/2 cups half and half
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups shredded cheese
1/2 cup cooked, crumbled, bacon or ham pieces
1/4 cup sautéed onion or sliced green onion
1. Preheat oven to 425 degrees. Prick bottom and sides of crust with fork. Cover crust with foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325 degrees.
2. While crust is baking, in a medium bowl combine eggs, half and half, salt, pepper, cheese, bacon, and onion. Stir to combine. When the crust has finished baking, pour egg mixture into the crust.
3. Bake until a knife inserted into the center comes out clean, 40 to 45 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Cool 15 minutes then serve.
Note: If the crust falls it's OK. It happens sometimes. Just pour your filling in and if some spills over the side of the crust and goes underneath it will still be fine. It won't be as pretty, but it will work. Sometimes I move my oven rack to one spot below the middle, especially if I'm having crust issues, just to make sure the bottom isn't soggy.
Sunday, October 7, 2012
This is a recipe from ourbestbites.com that I use to make sandwiches for one dinner and taquitos on another night. Two for one! You cook the beef in the crock pot with a jar of pepperoncinis which gives it a very different and slightly spicy flavor.
adapted from ourbestbites.com
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBSPs of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
1. Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary.
2. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
3. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis.
4. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
5. Drain and shred. Keep the peppers!
Crusty sandwich rolls
Sliced provolone cheese
Slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.
Tortillas (corn or flour)
Crumbled Queso Fresco (or shredded pepper jack or monterey jack)
Sprinkle 1-2 TBSPs shredded beef on each tortilla and about 1 TBSP of cheese. Roll up and place seam side down on greased baking sheet. Spray tops of tortillas with cooking spray and lightly sprinkle with salt. Bake at 425 degrees for 20-25 minutes or until tortilla is crispy and edges are lightly browned. Serve with salsa, sour cream, or guacamole