Monday, May 30, 2011

Banana Bread Muffins

For my wonderful long weekend I had off I wanted to make something easy for breakfast that I could have several mornings in a row so I didn’t have to cook breakfast. Sometimes I’m just not in the mood to cook. So when I am I have to take it or leave it. I knew I had some bananas in the freezer and banana bread sounded wonderful. Most of the time I always have banana’s in the freezer. When I buy bananas and don’t eat all of them I stick them in the freezer to use either for oatmeal or banana bread. This is something my mom taught me growing up. She always had banana’s on hand in the freezer.

 

This recipe is not the healthiest because I use bisquick mix. If you wanted a healthier recipe try looking one up with whole wheat flour. I did make a healthier version because it contains Agave instead of white sugar. Agave is a natural sweetener made from plants. You can’t tell the difference between the two.

I took all my ingredients out. I used eggs, bananas, cisco, nuts, and bisquick.

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Mix all your ingredients with your nuts being last. I didn’t even have to take out my mixer. It can all be mixed by hand.

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Place into muffin cups. This is also be made as a loaf.

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Bake at 350 for 25 min.

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Banana Bread Muffins

1/4 Cup Shortening

2/3 Cup of Agave- (Actually did a little less than this)

2 eggs

2 Cups of Bisquick

2 Bananas

Combine all ingredients together adding the nuts last. Place into baking cups and bake for 25 min at 350 degrees.

 

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Monday, May 16, 2011

Crockpot Pineapple Chicken

Do you ever just wish that you didn’t have to do all the work for a home cooked meal? That’s why I LOVE the crockpot. I’m sure those professional chefs would disagree but I’m not a professional chef. Throw a bunch of stuff in the crockpot and let it cook all day. It’s that easy! And it smells the whole house up with the aroma of a home cooked meal.

Friday I threw a few things together and let it cook for about 4 hours. It turned out pretty awesome!

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Chop your veggies

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Throw it all in the crockpot and give it a little stir.

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I served it over brown rice with a side of broiled squash and zucchini.

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You could also place this on top of mixed greens or potatoes. I had left over juice in the bottom of the crockpot from the pineapples and veggies so I cooked the rice in it. It added lots of flavor. The rice was a pretty good fit!

 

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I think I need to get some new place settings on the table so my pictures will be more interesting.

Crockpot Pineapple Chicken

1 lb Chicken

1 Tsp. Paprika

2 Tablespoon Soy Sauce

1 can (20 oz.) Pineapple chunks

2 Tsp. Turmeric

2 Cloves of garlic, minced

1 Medium Green Pepper, chopped

1/2 Onion, chopped

Chop your veggies.  Place chicken in bottom of crockpot and place everything else on top. Give it a little stir and cook on high for 4 hours or on low for 6 hours.

 

Happy eating!

Ramona

Friday, May 13, 2011

Perfect Oatmeal

I’m off work today so I decided to make my favorite bowl of oats. I love a good hot bowl of oats in the mornings. It’s filling, healthy, and fun. I think it fits the blog title really well.

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Here’s how it went:

Gather your ingredients. I usually keep several frozen banana’s in my freezer for oatmeal or banana bread purposes. Check out my Mexican vanilla! The best vanilla I’ve ever had.

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Once milk mixture comes to a boil add banana, oats, vanilla, and chia seeds. I love chia seeds in oatmeal. They don’t have much taste but the texture is amazing. Try it next time.

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In my opinion this makes the perfect portion. Top with your favorite ingredients. I topped mine with slivered almonds and brown sugar. You won’t need too much added sweetener because the banana is a naturel sweetener.

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Enjoyed with a cup of coffee in my Cali Bowl. If you’ve never heard of Cali Bowls you should check them out. You probably can’t tell by the picture but they have an extra lip around the rim of the bowl that changes the way you eat out of a bowl. I have the cereal, dip, and mixing bowls.

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Perfect Oats

1/2 Cup of Oats

1/2 Cup Water

1/2 Cup skim milk or vanilla almond milk

pinch of Chia Seeds

Splash of Vanilla

1/2 banana

Toppings:

chopped almonds

brown sugar

Bring water and milk to a boil on stove top. Once at a full boil add oats, banana, chia seeds and vanilla. Mash banana while stirring constantly. Cook for about 10 minutes. Top with your favorite toppings. Remember the banana is a natural sweetener so you will not need very much brown sugar.

 

I have something good cooking up in the crock pot! You just have to wait and see what it is. See you soon!

 

Ramona

Saturday, May 7, 2011

Mushroom Burgers

Hello all you fellow food lovers, cooks, friends and bloggers. This recipe was a new one for me. My sister actually made these before I did and insisted I try them. I’m a HUGE fan of mushrooms. I’ve had several people tell me that mushrooms taste a lot like beef when prepared as burger patties. Mushrooms also have a lot of health benefits!

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I served the burgers with sweet potato fries. Well, they are more like sweet potato rounds.

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Start chopping up your mushrooms. Get ready to chop away. This is when I wish I had a sous chef! Winking smile

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Sauté your mushrooms with onion

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Mix together your bread crumbs and seasonings.

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Mix together your mushroom mixture and egg with the breadcrumbs to from patties

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Grill just like you would grill burgers. As you can see I had to make a beef burger for Kyle. He was afraid he was going to miss the meat in this meal.

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I turns out he ended up eating a half of a mushroom burger and surprisingly liked it. I knew he would, he loves mushrooms.

 

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I wouldn’t say it taste like beef but it’s a nice spin on your good ole burger. I dare you to try it! I topped mine with a little miracle whip with lettuce and tomato on a whole wheat bun.

Mushroom Burger

 

1 Cup of Button Mushrooms, chopped

1 Cup of Portabella Mushrooms, chopped

1 Cup of Shitake Mushrooms, chopped

1 Egg yolk

1/2 Tablespoon red popper

1 Teaspoon black pepper

1 Teaspoon salt

2 oz Cream Cheese

2 Green onion, chopped

1 Teaspoon garlic

2 Cups of breadcrumbs

Olive oil (for sautéing mushrooms)

1. Chop mushrooms and onion to about the size of a pencil eraser. Heat a non skillet pan with a little olive oil to sauté your mushrooms and onion.

2. Meanwhile mix together your dry ingredients in a medium bowl.

3. Once your mushrooms are cooked mix with your dry mixture and add your egg yolk. Form into 4 patties.

4. Cook on grill or skillet until done.