Summer, School, and Ripe Bananas

Whew, the last few months have been a whirlwind! I was hoping to make several posts over the summer but we were off and running. Andrew ran in a 12 man 200 mile relay from Madison, Wisconsin to Chicago, Illinois. I volunteered to be the driver. It was so much fun but exhausting! Now they are trying to convince me to run in a similar event (Bourbon Chase) in October. I am not much of a runner yet so we'll see! The following weekend we went to a cousin's wedding in Missouri and the weekend after that we left for an 8 day adventure to Disney with Andrew's family! We had an amazing time. I have a wonderful "Disney" recipe to share with you in the future with some more details about our trip so keep your eyes peeled! All of a sudden we were into July and after spending the 4th with family, a trip to Camp Cotubic, and a job change for Andrew we were getting ready for school to start.

Now here we are, a month into school (we are on a balanced calendar), and I am finally getting a moment to breathe (albeit a quick one!) and share a few yummy recipes I dig out when deciding what to do with ripe bananas. I am what I like to call a banana snob. There is a VERY short window when I am able to eat a banana just as it is. Don't get me wrong...I absolutely LOVE bananas but unless they are just newly yellow with NO brown spots I can't eat them just as they are. That usually leaves me with several bananas I need to use up in a different way so here are my two favorites: one of Paula Deen's Banana Bread recipes and Banana Nugget Cookies/Banana Oatmeal Bars.

Paula Deen uses this banana bread recipe to make peanut butter sandwiches (LOVE) but it tastes absolutely amazing just as it is. You can find the original recipe here. Also, a year or two ago a former coworker shared a recipe on her blog that I tried and was immediately reminded of the banana nugget cookies my dad makes. They are almost identical! I'm going to post both and you can decide which version you like best! You can view Basilmomma's original post here and be sure to check out her blog! Enjoy!

Banana Bread (for Peanut Butter Banana Bread Finger Sandwiches)

Ingredients:

1/2 cup butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup buttermilk
1 teaspoon baking powder
3/4 teaspoon baking soda
2 large ripe bananas, mashed
1/2 cup raisins (optional...I don't use)


What to Do:

1. Preheat oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan.

2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, vanilla and buttermilk, beating well.

3. In a small bowl, combine flour, baking powder, and baking soda. Slowly add to the wet ingredients. Add mashed bananas and fold in raisins. Pour into prepared pan and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack.

Banana Nugget Cookies

Ingredients:

1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening
1 cup sugar
1 egg
3 medium mashed bananas
1 3/4 cup raw, quick-cooking oats
1 bag chocolate chips 

What to Do:

1. Mix all ingredients together in a large mixing bowl.

2. Drop by rounded teaspoons onto an ungreased cookie sheet 1 1/2 inches apart.

3. Bake at 400 F for 12-15 minutes. 

Banana Oatmeal Bars

Ingredients: 

1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon flax meal (for added protein, optional)
1/4 cup butter, softened at room temperature
1/4 cup applesauce
1 cup brown sugar
1 egg
3 medium mashed bananas
1 teaspoon vanilla extract
1 1/2 cup raw, quick-cooking oats
1/2 cup mini chocolate chips or 3/4 cup chopped nuts and dried fruits (optional)

What to Do:

1. Preheat oven to 425 F. Grease and flour 13x9 inch baking pan. Sift together flour, salt, soda and spices, set aside. In large bowl, beat until light and fluffy butter, sugar and egg. Add bananas and vanilla, beat until smooth.
2. Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.) Stir in nuts and dried fruit. Bake until golden (about 25 minutes).
3. When bars cool, slice and cut into individual serving and keep in an airtight container. 

Best Friends and Overnight Caramel Rolls

We moved to a new neighborhood before I started elementary school and in a backyard catty corner to mine lived a girl my age that quickly became my best friend. Her name was Becca and we missed the bus on the first day of kindergarten together (it did not pick-up at our houses for afternoon kindergarten like it did in the mornings). 

Even though we moved to the other side of town in third grade we saw each other at school throughout elementary and became really close again in middle school. In fact, in high school we were voted Best Friends in the senior edition of our school newspaper. 

Here is a picture of us on the first day of Kindergarten and the last day of High School!

We both loved being goofy, loved watching movies (Kindergarten Cop and Romie and Michelle's High School Reunion being some of the favorites), and loved music (The Beatles in particular!). We did the Huntington County Children's choir together, Riverview Singers, and although I had to choose between band and choir in high school (I went with band) I joined the show choir as a stage crew member so we could spend even more time together (amongst other reasons). I became best friends with her cousin Andrea through church (didn't know they were cousins at the time) and the three of us became inseparable for a long time. We had countless sleepovers, trips to summer camp, and we even made our own singing group called AlBeAn ;0)

Andrea, Becca, and I

Although we live a few hours apart and only see each other once or twice a year it's the kind of friendship that feels like you've never been apart; you pick up right where you left off!

I got this recipe from Becca's mom a long time ago. It's so easy and I always get tons of compliments! Margi always made it in a bundt pan so you can give that a try but I find it easy to make the individual rolls for sharing (although I'm sure they don't look as pretty). Enjoy!!

Overnight Caramel Rolls

Ingredients:

12-15 Rhodes yeast rolls (dough-not baked)

1 small package Jello Cook-n-Serve (not instant) Butterscotch Pudding

1 stick of butter

1 cup of light brown sugar

Chopped nuts (optional)

Directions:

1. Spray a deep roasting pan or cake pan (9x13ish - I usually buy the foil roasting pans) with cooking spray

2. Sprinkle nuts in the bottom of the pan (optional)

3. Place frozen rolls in the pan.

4. Sprinkle dry pudding mix over rolls.

5. Melt butter and brown sugar in a small saucepan over medium heat until melted together and bubbly.

6. Pour over the frozen rolls.

7. Partially cover with foil or plastic lid and allow to rise overnight. 

8. Bake at 375 for about 10-15 minutes or until tops are brown.

9. Let cool slightly; invert onto a serving dish and serve!

More on Birthdays and Fried Ice Cream

Growing up we always had that place. You know, the one that you pick every year for your birthday. For my mom and I we usually picked Red Lobster. Yum! The crab legs and cheddar bay biscuits were on my list of have to haves. They also gave you a chocolate cake when it was your birthday and yes; they sang!

My sister Rosie always picked Chi-Chi's. Man, I miss that place! Delicious Mexican and Rosie and I always played the Pac Man game in the lobby while we waited to be seated. Although I appreciate Mexican food way more now than I used to (pretty sure I could have it at least twice a week and not get tired of it) there has always been one thing there that I loved from the very first bite: fried ice cream. The only fried ice cream I have had that was just as good was from the Asian Restaurant Spice (Asian? Weird, I know!) at the Excellence Resort in Cancun and Punta Cana but it was actually fried in batter.

For Gwen's second birthday we threw her a Dora Fiesta. While trolling through Pinterest looking for ideas, I came upon a recipe for fried ice cream (original post here). Not only is it amazingly delicious but there are only 6 ingredients and it is super easy! You make it ahead of time so it's great to be able to just pull it out of the freezer and serve.

Happy, Happy, Happy Birthday

Happy, Happy, Happy Birthday

Happy, Happy, Happy Birthday

To you, To you, To you, OLE!

Fried Ice Cream Dessert

(Sorry for the blurry picture)

 Ingredients:
1 stick butter
1 cup of sugar
3 cups of crushed corn flakes
2 qts. of vanilla ice cream (softened)
1 container of whipped topping
1 t. cinnamon
Honey, for drizzling

Here's what you do:
1. Melt butter in frying pan
2. Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.
3. Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.
4. I let the ice cream sit out for about 1/2 hour to soften it. In a LARGE bowl, beat together (I used my mixer) the ice cream, whipped topping, and cinnamon.
5. Pour ice cream mixture on top of crust in the 9x13 pan.
6. Sprinkle the rest of the crumbs on top and freeze.
7.   Lightly drizzle each serving with honey. 

Enjoy!

Thoughts on the Paula Deen Scandal and Gold Medal Fajitas

*Note: I wrote this last summer when this scandal first started and apparently never got around to posting it. It sounds like Paula will be coming back to TV soon although still not for Food Network which is a shame; her food is amazing!*

 I have to admit I do not know much about the lawsuit Paula Deen is involved in so I am stating my opinion based solely on her use of inappropriate language. Do I like the fact that she used the N-word to describe someone; No! I do however think it has been blown way out of proportion. Would I feel differently if it had been derogatory against me? Maybe, I can't say. This is what I do know...I remember visiting my grandparents in Florida one summer when I was in high school. I don't remember the topic of conversation but somewhere in the conversation my grandfather used the N-word too. I was shocked to say the least and a little disappointed. Then I had to remember that my grandfather was born and raised in South Carolina.  He lived during a time when that word was used very commonly. It didn't make it right but it did help me understand. Paula grew up in that same situation. 

I also try very hard not to judge others keeping in mind John 8:7 (NLT): 

They kept demanding an answer, so he stood up again and said, "All right, but let the one who has never sinned throw the first stone!" I know I am not in the public spotlight like Paula is but I am not perfect either. 

She has apologized and tried to make things right, she can't go back and change what she said. Is it right to destroy her entire life over this? It makes me a little disappointed in her but I still think she is an amazing chef and I love her recipes. I therefore am not boycotting Paula Deen and am sharing another one of our favorite recipes of hers with you tonight.

Paula Deen's Gold Medal Fajitas

Ingredients
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Enjoy!

Back Again 2.0 and Turkey Shepherds Pie

I apologize for the long hiatus. Life got in the way! A repost about 2 weeks ago got me in the mood again and so here I am! I have so many yummy recipes to share with all of you and I hope you'll do the same in return. Every few months I definitely get in a meal rut so it's nice to have some new ideas.

This recipe comes from another of my favorite TV chefs: Rachel Ray. Andrew has a good friend from high school that I swear has her voice, personality, and looks a lot like her too! Rachel has a lot of tasty ideas although she does cook a lot of pastas so if you are a carb watcher a lot of her stuff may not be for you. She also has a really cool garbage bowl (a bowl where you put all of your scraps and trash) that I would eventaully love to have for my kitchen (although I'm sure I could use just any large bowl; I just always forget!). This yummy dish doesn't use any pasta but some delicious mashed potatoes do grace the top! Even my pickiest eater ate 2 big bites without complaining (although she still asked for some chicken nuggets...sigh). This is also one of her many "Yum-o!" recipes which means it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

• Ground Turkey Shepherd's Pie
• Serves 4
• 
  
• 
  

Ingredients:

• 4 large Idaho or Russet potatoes, peeled and cut into chunks (2 1/2-3 pounds)
• Salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 slices bacon, chopped or snipped with kitchen scissors
• 2 pounds ground turkey or ground turkey breast
• 2 onions, chopped
• 2 carrots, peeled and chopped
• Pepper
• 2 tablespoons Worcestershire sauce (eyeball it)
• 2 teaspoons poultry seasoning
• 1 cup frozen peas
• 2/3 cup half-and-half or cream, divided
• 1 egg, beaten
• 2 tablespoons butter
• 2 tablespoons chives, snipped or chopped
• 1 teaspoon paprika

Directions:
Place the potatoes in a small, deep pot. Cover with water, set the lid in place and set the pot on stove. Turn the heat on high and bring potatoes to a boil. Salt the water and cook potatoes until tender, 12-15 minutes.

While the potatoes cook, place a deep skillet on the stovetop over medium-high to high heat and add 2 tablespoons of EVOO, two turns of the pan. When the EVOO is hot, add the bacon and cook until crisp, 5 minutes, then add the turkey and break it up with a wooden spoon. Season the turkey with salt and pepper and brown it for 5 minutes, then squish it off to the sides of the pan and add the onions and carrots to the center of the pan. Season the veggies with salt and pepper and let them cook in the center of the pan, where it is hottest, for 5 minutes, then mix everything together.

Add the Worcestershire sauce and poultry seasoning to the turkey, then turn the heat down to medium and cover the pan with a foil tent to keep in some of the moisture. Cook another 6-7 minutes.

Pre-heat the broiler to high.

Drain the potatoes and place them back in the warm pot. Use a pot holder to hang on to the pot while you smash them up. Add 1/3 cup half-and-half, salt, pepper, egg, butter and chives and smash away with a masher until potatoes are almost smooth, but are still a little lumpy.

Remove the foil from the turkey pan and stir in the peas and the remaining 1/3 cup half-and-half. Scrape up any good bits from the bottom of the pan and turn off the heat.

Scrape the turkey into a small casserole dish, top with a thick layer of smashed potatoes, then transfer to the broiler. Cook until top is brown, then sprinkle with paprika and serve.

Enjoy!