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A new muffin recipe: Bakery Style Banana Bread Muffins

2 Mar

These were a perfect Saturday morning breakfast.

I was recently searching for an applesauce muffin recipe I’d posted a while back when I realized that I never posted the new banana bread muffins I tried in January. It had been an early Saturday morning when I was craving warm muffins straight from the oven. I decided to do a search to see if I could find a new gluten and dairy-free muffin recipe to try.

In my search, I stumbled across a new blog, The First Year Blog, and their Bakery Style Banana Bread Muffin recipe. I had all of the ingredients including the right number of frozen bananas, I didn’t need to do a ton of ingredient conversions to make it fit our needs, and I decided to make them and not mention the name of them. I wondered if they really would taste any different than other banana chocolate chip muffin recipes I’ve tried before.

Sure enough, the first person to taste them mentioned right away that these muffins tasted just like banana bread, which we actually make quite often. I was surprised that it was that evident, that quickly! I didn’t need to say anything. The muffins were definitely different and I do believe it was the tip about letting the batter rest before scooping it into the muffin tins. When you visit The First Year blog to see this recipe, you will notice that she provides lots of other great tips for freezing the muffins, for making them gluten-free, and for creating a high-domed muffin. Be sure to check it out and be sure to peruse the site for other recipes while you’re there!

Now that I’ve remembered this recipe, I’ll have to make it again soon! It was definitely one of my top favorite banana chocolate chip muffin recipes to date!

These were delicious! Thanks to The First Year blog for sharing!

 

Ingredients

  •  3 large ripe bananas, 1 cup mashed
  •  1/3 cup vegetable oil
  •  1/2 cup sugar
  •  1 egg
  •  
1 tsp vanilla
  •  1 & 1/2 cups all-purpose flour
  •  
1 tsp baking soda
  •  1/2 tsp cinnamon
  •  1/2 tsp salt
  •  optional: 1/2 cup mini chocolate chips

Instructions

  1. Mash the bananas in a blender, mixing bowl or with a potato masher.
  2. In a mixing bowl combine the mashed bananas, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula.
  3. Add in the flour, baking soda, cinnamon, and salt, stir together with a spatula.
  4. If adding chocolate chips, mix them in now.
  5. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  6. Line a muffin pan with muffin liners. Fill the liners to the top with batter.
  7. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

They definitely lived up to their name!

What’s for Dinner Wednesday: Two weeks of meals

5 Feb

Beef Burgundy is a recipe I grew up on and it’s a favorite of mine.

It’s hard to believe that it’s already February. The month of January seemed forever long, mixed in with a couple of cases of the flu at our house, and I was more than happy to turn the calendar page over. Bye-bye January, nice to see you come, nice to see you go.

Now, it’s midweek and we’re about to wrap up our two-week menu, so I thought I’d share it here today to give you some meal inspiration for the weeks ahead. Whenever I can, I include the link to a recipe for you and I even treated you to a brand new recipe which you can find at the end.

Sunday: Chicken Parmesean and pasta

Monday: Sloppy Joe sandwiches and french fries (this is nothing fancy, and out of a can, usually slated for a night I’m not home for dinner.

Tuesday: Beef Burgundy

Wednesday: Teriyaki Chicken Thighs with baked potatoes and snap peas using this recipe for the sauce.

We buy boneless, skinless thighs to make them a little bit healthier.

Thursday: Creamy Avocado Pasta with chicken and grape tomatoes (This was a new recipe for us.  See recipe below.)

Friday: Homemade chicken burgers with salad

Saturday: College kid visit, dinner out

Sunday: Superbowl Sunday (Our contributions: potato skins, chicken wings, Buffalo chicken dip, and chili)

Monday: Soup and sandwiches

Tuesday: DIY Spinach salad (Toppings included chicken strips, pecan halves, Craisins, bacon, Feta cheese, grape tomatoes

Wednesday: Pizza dinner fundraiser night at Blaze Pizza (We love Blaze, it’s one of the only places nearby where we can get gluten-free crust AND vegan cheese on a pizza for our daughter.)

We put out all of the ingredients and everyone adds what they want to their salad.

Thursday: BBQ Ribs, oven-roasted baby bliss potatoes, and veggies

Friday: Pesto salmon (Salmon coated in pesto and baked in foil in the oven)

 

NEW RECIPE

        Here is the new recipe for the Creamy Avocado Pasta along with our minor modifications to the ingredients. We also added chicken to our recipe.  This recipe is a clean eating recipe and I found it here as part of a four-week meal plan. This recipe is from week three but you can find all four weeks here. Thanks so much to Homemade for Elle for the free recipes and meal plans. We have gotten a great deal of inspiration from them.

 

This recipe was new and it was given a thumbs up from all of us.

Ingredients:

`12 oz. whole wheat spaghetti (we used gluten-free and regular pasta)

2 avocados, ripe, halved, seeded and peeled

1/2 cup fresh basil leaves (we used dried basil)

3 cloves minced garlic

Juice from one lemon (we used bottled)

1/3 cup of olive oil

salt and pepper to taste

1 cup cherry tomatoes, halved

Directions

Bring pot of salted water to a boil. Add pasta and cook until al dente. Drain and transfer to a large bowl.

In a food processor, combine avocados, basil, garlic, and lemon juice. Turn food processor on and slowly drizzle in olive oil.

Season with salt and pepper to taste.

Add avocado mixture to your warm pasta and toss until mixed well.

Add in cherry tomatoes and serve warm.

 

 

 

 

 

 

 

Fun Friday: Baked Apple Oatmeal

31 Jan

This was so delicious on a cold winter day.

It’s the weekend and there’s something so great about having a nice, homemade warm breakfast on a weekend morning. Today’s recipe is a perfect one for this weekend or any day.

We originally had this for breakfast earlier this month on Martin Luther King Jr. Day. Being a Monday morning, I knew we could eat it that day and then have it leftover for breakfast or snacks after school during the week too. and baked oatmeal is something my family requests frequently so I knew they’d enjoy waking up to the smell of this baking in the oven on their day off from school.

My initial plan had been to make the same baked oatmeal recipe I always do, substituting in frozen blueberries for the strawberries. But, we were out of blueberries. Then I thought we had frozen peaches, but we didn’t have enough. So, I started searching for a baked apple oatmeal, since I knew we had a few apples on hand. I’m so glad that I did, as this recipe was completely different than the usual one and everyone loved it. I’d definitely do it again. I did one and one-half of this in order to make it fill a 9×13 baking dish and it was a perfect amount.

We opted to add whipped cream on top (we have both regular and dairy-free whipped cream on hand) and I also tried it with maple syrup on top and that was great too. The oats I used were gluten-free and we used soy milk to make it dairy-free but I’ve also used almond milk to make allergy-friendly oatmeal in the past as well. This recipe also calls for walnuts but we don’t usually keep nuts on hand so I didn’t put any in. I happen to also really like pecans and I think chopped pecans would’ve been a good addition to the recipe as well.

I found the recipe on this site, called Once Upon a Chef, and it’s described as a traditional Amish breakfast casserole, which was a perfect description. It was such a great comfort food and it took about an hour total to prep and bake. I encourage you to check out the site itself because it includes all of the nutrition information also, but the ingredients and instructions for a single recipe are copied here as well. I hope you’ll head on over and see some of their other recipes too.

 

I made one and one-half recipes in order to have enough for breakfast and for leftovers.

INGREDIENTS

  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped walnuts or pecans, divided
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

INSTRUCTIONS

  1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
  4. Add the milk mixture to the oat mixture, along with the melted butter.
  5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

 

 

What’s for Dinner Wednesday: Pizza-stuffed chicken from Clean Eating Magazine

22 Jan

This was a savory new recipe that we can’t wait to try again.

We have had the chance to try out lots of new recipes over the past year or so and this one was a family favorite. It’s somewhat similar to the one I posted a few weeks ago, in that it’s pizza-themed and it’s also one from Clean Eating Magazine, but it’s been on my mind so I wanted to share it. We actually have a whole binder of clean eating and gluten/dairy-free recipes we’ve ripped out of various magazine issues over the past year to try out, and this one is one we tried early in October.  It was particularly good as leftovers too, once all the flavors had really had a chance to set in for a couple of days. We’ve actually had success with just about all the new recipes we’ve tried and it’s nice to have new things to try.

The recipe was simple and had easy ingredients that we usually have on hand. It can also be tailored to the things you like or don’t like. We made a gluten-free/dairy-free version and a regular version so that we all could enjoy the new meal.

The magazine feature actually recommends prepping this meal on Sunday and then it’ll be ready to eat later in the week, and it recommends grilling the chicken. We baked ours in the oven.

Here is the recipe as found on the pages of Clean Eating Magazine.

 

Ingredients

  • 4 6-oz boneless, skinless chicken breasts, patted dry
  • 1¼ cups marinara sauce, divided
  •  mozzarella cheese, shredded
  • 12 slices uncured pepperoni
  • 2 tsp dried basil
  • 1 tbsp dried oregano, divided

Preparation

Prep Ahead

1. Cut each breast through the middle to form a 2- to 3-inch pocket, taking care not to cut all the way through. Spread 1 tbsp sauce on inside of each pocket. Divide mozzarella, pepperoni, basil and ½ tbsp oregano among pockets. Close pocket and use a toothpick to secure. Cover and refrigerate for up to 2 days.

The Day Of

2. When ready to cook, preheat grill to medium-high. Pat chicken dry. Brush chicken with oil; season all over with salt, pepper and remaining ½ tbsp oregano.

3. Place remaining 1 cup marinara sauce in a small pan; warm over medium-low heat. Grill chicken until cheese has melted and chicken is cooked through (a thermometer inserted into thickest part of a breast should read 165ºF), 4 to 6 minutes per side. Transfer chicken to a cutting board; tent with foil and let rest for 5 minutes. Serve chicken with warmed marinara on the side.

New year, new recipe: Eggplant Pizzas from Clean Eating Magazine

6 Jan

These have been a delicious new addition to our menus.

Happy New Year!

We are five days into 2020 already. Are you used to writing the new year on everything yet? I’m slowly getting there.

I have a brand new recipe for you this week since it’s a new year. It’s one we tried out last year and loved and we’ve made it a couple of times, so it’s worth sharing out.

Last year our middle daughter subscribed to Clean Eating Magazine. We already receive Gluten-Free Living Magazine and we get a lot of recipe inspiration from them, in addition to all the things we see and try online, we’ve tried many recipes from these two magazines as well.

Today’s recipe for Eggplant Pizzas is from Clean Eating Magazine and you click right through to see it. It’s relatively simple to make and it’s definitely a healthier option than regular pizza. It’s also not expensive to make, making it budget-friendly. As with any kind of pizza recipe, this one allows you to tailor your pizzas to how you like them so if you don’t like pepperoni or roasted red peppers, you can skip them. It’s easy to switch up the ingredients as you wish. I like artichoke hearts, pepperoni, olives and roasted red peppers on mine.

You can tailor the ingredients to include the ones you like and leave off the ones you don’t.

Done and ready to eat!

A quick and easy holiday side dish: Roasted Brussels Sprouts with Butternut Squash, Pecans and Cranberries

30 Nov

This was a delicious new roasted vegetable recipe we tried this Thanksgiving. It would also be great for Christmas!

There is an old saying that you never try out a new recipe for company, but generally, that’s when we always do. This new recipe came across my virtual desktop on social media a few weeks ago, and I saved it to try out on Thanksgiving. If you like all of the veggies that are on the ingredients list and you enjoy a desserty side dish, this is a great one to try out.

I had never visited the Julia’s Album site before, it’s another new one for me, but this recipe intrigued me. I was not only drawn to it by its ingredients which were all my favorites (butternut squash, cranberries, and Brussels Sprouts) but also the fact that the recipe seemed quick and easy. I cheated and bought my squash already peeled, cut, and cubed, so I only had to trim the ends off the Brussels and cut them in half. You could roast both sets of veggies in the oven at the same time and after everything is roasted you toss it all together and it’s done.

Because Julia shared that she likes to post easy-to-make weeknight dinner recipes, I think I’ll be visiting her blog often. I hope you’ll head over and check it out too.

I’ve linked to the recipe twice above, rather than listing out all of the ingredients and directions here because she has some good tips and tricks for prepping (like cooking both sets of veggies at the same time) and some substitution ideas as well. You can see it all at once by clicking on the links above.

Additionally, a reminder to use your leftover turkey! We made turkey noodle soup from scratch last night with some, and I plan to make open-faced turkey pot pie this week using this recipe from years ago. I plan to use the ingredients for the filling and skip the crust, and we’ll put it on top of our leftover mashed potatoes with a side of veggies.

Next week I’ll start reposting my “Your Tray or Mine” Christmas Cookie recipes. I will do a few a week for three weeks until they’re all reposted. Before we know it, I’ll be wishing you a Happy New Year!

Enjoy the rest of this long weekend,
Jen

What’s for dinner Wednesday? Instant Pot Beef Stew

20 Nov

Sunday was busy. It was also cold, rainy, and we even saw flurries. Beef Stew was a perfect meal for such a day.

I’m on a roll! Two posts in one week.

Today’s post brings back the often requested “What’s for Dinner Wednesday” posts. I am going to share the meal we had on Sunday night, which was the night we were finishing up our weekend of bathroom renovation painting, I worked during the day, and my husband planned the meals while I worked and did the week’s grocery shopping. It was a super-busy day and it was cold.

While I was at work I got a text asking if he could plan Beef Stew for dinner for that night. He wasn’t sure if anyone besides him actually liked it. I said to go for it, and he found a recipe for the Instantpot, which would help us cook while we painted right up through dinnertime.

The recipe was from a site we had never visited before, The Salty Marshmallow. They boast having quick and easy recipes for the everyday cook. That’s us. We are everyday cooks and we needed quick and easy. You can find the recipe here

The Salty Marshmallow said their recipe was “the best ever” Beef Stew recipe, and I think they were right. This was the best, most tender, most flavorful Beef Stew I have had. I am not a huge fan of cooked carrots (unless they’re cooked in honey and butter and raisins and brown sugar, but that’s a whole different recipe) so we also threw in a bag of frozen whole green beans as well. As this meal cooked, our house smelled so delicious. Our mouths were watering by the time it was finished.

This was the most delicious Beef Stew I have ever had.

Because this recipe calls for cornstarch at the end, it was gluten-free and that made it something that all of us could eat. My youngest who not only has food allergies but also doesn’t love meat, ate an entire bowl of stew (minus the actual meat itself). That was huge. The stew was incredibly flavorful and the meat, for those of us who did eat it, was tender and delicious.

This was a meal we’d most definitely make again and I think we were all wishing we’d made it sooner.  Over at The Salty Marshmallow, there are some tips for success when making this stew and I hope you’ll check them out before making the recipe.

Have a great day and enjoy the stew!