I came across this recipe the other day and have really been wanting to try it. I feel like I’ve been making the same 5-10 meals lately…mostly because that’s what we love (and so do the kids), but I also love making new things and […]
We seriously go through so many bananas at our house. It’s pretty rare that they get over ripened but when I look over to our fruit basket and see browning bananas, I get excited! You see, I really love banana bread. I try not to make it too much because I just can’t stop eating it!
This recipe is a classic and its all mixed in one bowl, which is super nice! Confession…I don’t like cleaning dishes, but then again, who does?? It’s made with melted butter (instead of shortening), giving it a full, rich flavor!
- 3 very ripe bananas
- 1/3 cup melted butter
- 3/4 cup sugar (1/2 cup if you like it less sweet)
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- Preheat the oven to 350°F and grease a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract and stir until combined.
- Mix in the flour.
- Pour the batter into your prepared loaf pan.
- Bake for 50 minutes to 1 hour at 350°F, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before removing from pan.
This recipe was adapted from Simply Recipes and can be found here.
So, it’s been a while since I’ve posted any new recipes. We have had such a busy summer…full of family, friends, traveling, and lots of fun! Trust me…I’ve still been cooking! It’s totally my favorite pastime. It just takes time to get the right photos […]
This is one of my easiest recipes and one of my favorite meals! I also happen to think that this is a meal that even tastes better the second day…and I love having good leftovers! The hubby loves them, the kids love them, and that […]
I make pork roasts all the time, but this new method is going to be the only way I make pork carnitas from now on! It’s faster and tastes better!
I was in a hurry to get dinner ready, so I cut my pork shoulder roast into small cubes, then seared them and let them simmer for about 1.5 – 2 hours and it was already falling apart it was so tender. I then drained the liquid and turned up the heat and let the outside get a little crispy and blackened with the seasoning. This is where all that extra flavor comes in!
Served on a warm tortilla with avocado and salsa. Mmmm…my mouth is watering!
- 3-4 lb pork shoulder (cut into 2-3 inch cubes)
- 2 Tbsp olive oil
- 1 Tbsp ancho chili powder
- 1 Tbsp garlic powder
- 2 tsp salt
- 1 tsp ground pepper
- 1 cup Dr. Pepper (can substitute Coca-Cola, beer, or chicken broth)
- 2-4 cups water (enough to cover the sides of pork)
- --garnish with chopped cilantro, limes, and avocado
- Toss the pork with the chili powder, garlic, salt, and pepper.
- In a large dutch oven, brown all sides of pork in the olive oil on medium-high heat. (I usually do this in 2 batches)
- Then add the Dr Pepper and water to the pork and bring to a boil.
- As soon as it comes to a boil, turn the heat to simmer (low) and cover with a tight fitting lid.
- Cook for about 2 hours, until pork easily falls apart.
- Remove the lid and discard almost all the juices. (Just leave enough to coat bottom of pan).
- On medium heat, allow the pork to caramelize on the bottom of the pan.
- Once the pan is dry and the meat is stuck to the bottom of the pan (yes, this is a good thing!), add about 1/2 cup water to the meat and scrape the meat off the bottom of the pan...along with all the blackened flavor bits! (this is what makes it taste so good!)
- I usually add a little more salt (to taste) and shred the meat.
- You can squeeze a lime over the meat and serve with warm tortillas!
- Garnish with cilantro and avocados.
- Pork Carnitas is very delicious when served with salsa verde, as well!
I need some easy dinners in my life right about now! With 2 little ones at home, sometimes it can be hard to get dinner on the table at a decent time. It’s also my passion to feed my family healthy meals that I can […]
I tried something new tonight…chicken thighs! Yes, I’ve had chicken thighs before, but it’s been a long time since I have cooked them. If we eat chicken, it’s almost always chicken breasts. These little guys were so good and juicy…I think we will be seeing […]
I’ve been working on and tweaking this recipe for weeks! I almost gave up…but I just love pumpkin muffins and really want to get better at gluten-free baked goods. I decided to attempt making my own gluten-free flour as well. I made a mixture of sorghum flour, millet flour, and brown rice flour. (This is what Trader Joe’s uses in their pumpkin muffins…which, in my opinion, are basically the best I’ve ever had.) Quite addicting, actually. I’ve eaten an embarrassing amount of those muffins. The only thing I wanted to try to change is the amount of sugar they put in their muffins. They are amazing, but do have a bunch of sugar…hence the reason they are so good! My recipe just uses some maple syrup and organic sucanat (which is an unrefined brown sugar).
The texture of these muffins are spot on. Not the weird, gluten-free grainy texture that many baked goods have. I really hope you enjoy them and let me know how they turn out!
- 1 3/4 cup gluten free flour
- 2 1/2 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 eggs
- 1/2 cup oil (coconut, canola, or vegetable)
- 1/2 cup applesauce
- 1/2 cup sucanat (or sugar of choice)
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tsp vanilla
- STRE-- USEL TOPPING
- 1/2 cup oat flour
- 1/4 cup oats
- 1 tsp ground cinnamon
- 3 Tbsp melted butter
- Preheat oven to 400.
- Mix all dry ingredients (flour, pumpkin pie spice, baking soda, and salt)
- In a separate bowl, mix all the remaining ingredients well.
- Incorporate the dry ingredients into the wet ingredients and mix until combined.
- Fill a greased muffin tin with each muffin about 3/4 full.
- STRE-- USEL
- Mix all ingredients well, until small clumps form.
- Sprinkle streusel on top of each muffin.
- Bake for 22-24 min.
- Optional glaze can be drizzled on muffins. Mix 1-2 Tbsp milk or water with 1/2 cup powdered sugar until you reach desired consistency. Drizzle on each muffin once they are cooled.
I made this cilantro-lime jalapeño butter last summer to drown my roasted corn in. Corn on the cob, right off the grill, and dipped in this butter…I’m drooling just thinking about it! About 8 months later, and I’m just getting around to making it again. […]