Monthly Archives: January 2014

Banana Buttermilk Pancakes

Mr. Maebell and I don’t get very many weekends together. I work a set schedule, and his varies from week to week, so when the stars align and we do get a Saturday or Sunday off together it is a big deal.

Banana Buttermilk Pancakes

Banana Buttermilk Pancakes

Last weekend happened to be one of those weeks. I made Banana Buttermilk Pancakes that were to die for, they were actually so good I made two batches Sunday and another Tuesday night!

The ingredients are super simple, it is stuff you probably already have on hand except for two ingredients you really can’t sub anything else for, those are two brown bananas (the browner the better!) and buttermilk! I used to completely disregard when a recipe called for buttermilk because why would I buy an extra jug of milk when I have regular milk at home? The answer is simple, because buttermilk makes it better. These pancakes came out light and fluffy with an awesome flavor and texture. There is really no comparison to using regular milk.


Just in case you have any bananas sitting around that need to be used, I’ve got you covered.

Banana Buttermilk Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup all purpose flour (I used gluten free flour)
  • 1 teaspoon baking powder
  • ½ teaspoon of salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup buttermilk
  • 2 brown bananas
  • 2 tablespoons oil
Instructions
  1. Mix your first three ingredients together in a small bowl.
  2. In a separate, larger bowl (I used my stand mixer) mix vanilla extract, egg, buttermilk, oil, and the bananas. You can just stir until ingredients are combined, but I kept my mixer running until there were no banana chunks left. Once your wet mixture is combined, add your dry mixture until everything is well incorporated.
  3. Heat a large skillet or griddle to medium heat, lightly spray your skillet and use a ¼ cup measuring cup or ice cream scoop to the batter into your skillet.
  4. Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.
  5. Enjoy with warm honey, or maple syrup.

 

Roasted Garlic

So lets talk garlic.
You can buy these super convenient little glass jars of garlic, some whole cloves, minced, chopped, a whole bunch of different varieties in the grocery store. They are great, and really fast and easy, I have a jar in my fridge right now! But those little guys aren’t always the best option. When you really want to get a super rich, savory garlic flavor you’ve got to roast it! Taking the extra step to roast your garlic can make your lasagna, mashed potatoes, or whatever your making extra special.
So, here we go!

Roasted Garlic

Roasted Garlic

Grab some garlic and lop off the top. Just cut it right off.

Roasted Garlic

Roasted Garlic

Then drizzle a good dose of olive oil over your garlic, wrap up your heads of garlic individually with aluminum foil.

Roasted Garlic

Roasted Garlic

Now you have two options, throw your garlic in a 400 degree oven for about 45 minutes, or place it in a small slow cooker and just leave on low all day. I really love the slow cooker option because you don’t have to crank up your oven, either will work great.

Roasted Garlic

Roasted Garlic

Now that your house is smelling super great and your garlic is done, take it out and let it cool for a bit. When it is cool enough to unwrap you will be able to squeeze the garlic right out.

There you have it, it sounds a lot fancier than it really is. The next time you need to add a little oomph to your dish try it!

Slow Cooker Salsa Chicken

Mondays. Ugh.

Mondays are a day of more for me.

You know what I mean, one more cup of coffee, just 10 more minutes of sleep, a few more minutes to get ready.

I pretty much need more of everything on a Monday, except anything that requires effort. Like cooking…on Monday, cooking is for the birds. I need something that is going to cook itself, something hearty, tasty, something that seems like I put more effort forth than I did.

 

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

That is where this little wonder comes into play. I came up with this recipe a couple years ago in college, it was during that blissful time in life when you get down to your last $16 the Thursday before payday so you had to make due with what you had on hand.

Slow Cooker Salsa Chicken

This requires exactly three ingredients. Yes, three! Just one package of chicken breast, a can of tomatoes with green chili’s (rotel) and a can of grillin’ beans. Sometimes I use the Texas Ranchero, and sometimes I use the Black Bean Fiesta. This particular night I used the black bean version. We never seem to eat this the same way twice. Sometimes we eat with chips or use this as taco filling or in wraps, and sometimes we just pour over rice and throw some shredded cheddar on top. The versatility is what I love about this dish.

Salsa Chicken

Salsa Chicken

So, the next time your Mondays just happen to come a bit too quickly and leave too slowly throw this in your slow cooker, kick back and have one more cup of coffee.

Slow Cooker Salsa Chicken
Recipe type: Dinner, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package of chicken breast (usually about a pound, 2-3 chicken breast)
  • 1 can rotel
  • 1 can Bush's Grillin' Beans (the Texas Ranchero or the Black Bean Fiesta)
Instructions
  1. Place chicken in a slow cooker, cook on low for 8 hours or high for 4. You can add a little water or broth if you want, but it isn't necessary. Remove chicken and shred, drain off any excess liquid. Stir in next two ingredients and heat until warmed through. Serve with chips, salsa, sour cream, cheese, or rice. Enjoy!

 

 

 

Smokey Sweet Potato Wedges

Every single weekend I go to the grocery. This is nothing earth shattering, you probably do it too. But every single weekend I put it off like the plague.
Every single week.
I will meal plan and make grocery lists until the cows come home, but actually getting up and going? Nope. I don’t think so.

Smokey Sweet Potato
When will online grocery shopping become a thing?
Amazon are you listening?

These are the product of my no-i-am-not-changing-out-of-my-yoga-pants-to-go-to-kroger…like-ever attitude I had all day Saturday.

I had to figure out something to fix that sweet Mr. Maebell for lunch but we were out of everything. Turns out three sweet potatoes and a couple spices can make a super awesome potato wedges.

Sweet Potato

Sweet Potato

 

This is a great go to recipe to keep around when you need something quick and simple that is still pretty healthy.

Smokey Sweet Potato

Smokey Sweet Potato Wedges
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 Sweet Potatoes, cut into wedges
  • 2 tablespoons of oil
  • ½ teaspoon ancho chili powder*
  • ½ teaspoon of chili powder
  • 1 teaspoon of garlic salt
  • 1 teaspoon brown sugar
Instructions
  1. Preheat oven to 450
  2. Slice sweet potatoes into wedges, throw in a large ziplock bag and toss with the oil.
  3. In a small bowl combine your spices well, and toss in with the sweet potatoes. Shake lightly until all of the wedges are covered well.
  4. Place wedges in a single layer on a lightly sprayed baking sheet.
  5. Bake 30-35 minutes turning after 15 minutes.
  6. *You can just use regular chili powder if you don't have ancho chili powder. It just helps to add to the smokeyness, but it will work great without.

 

Peanut Butter & Jelly Granola

We are major peanut butter lovers in this house.In fact, if we had to choose one ingredient we couldn’t live without it would absolutely be peanut butter. On more than one occasion I have seen that sweet husband of mine put away a five pound, yes five pounds of peanut butter away in under a week. While I do enjoy this food, I don’t love it quite as much as he does. So, I have had to find lots of different recipes so I don’t get sick of it. Enter, peanut butter & jelly granola.

Peanut Butter & Jelly Granola

So. Good.

I make granola every week but I was tired of our normal go to recipes. I knew whatever I did had to include peanut butter so I thought of all the tried and true flavor combos. You know, chocolate, banana, honey, etc. I just wasn’t feeling it.

Then it hit me, of course! PB&J! Why hadn’t I done this before?

This recipe has shot to the top of our granola list. It is softer than most granola I make, but I am totally fine with that because you wouldn’t eat a crunchy PB&J, right?

Peanut Butter & Jelly Granola
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups of old fashion oats, I used gluten free oats
  • ½ cup honey
  • ½ cup creamy peanut butter
  • ½ cup your favorite jelly, I used Strawberry
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • Preheat oven to 325
Instructions
  1. n a large bowl combine cinnamon and oats, pour peanut butter mixture over and stir to coat.
  2. Line a large baking sheet with foil, spray lightly and pour granola mixture onto baking sheet.
  3. Bake 20 minutes, stirring after 10 minutes.
  4. The mixture may seem soft when you remove it from the oven but it firms up as it cools. If you want a really crunchy granola bake about 30 minutes total, stirring several times.