butternut squash and spinach carbonara
minestrone soup, pizza chips
chicken and dumplings
bacon wrapped beef tenderloin, duchess potatoes, broccoli
pork florentine, mashed potatoes
salsa verde chicken tacos, black beans
summer sweet corn pasta

Wednesday, October 1, 2014

White Chocolate Chip Banana Bread

White Chocolate Chip Banana Bread
Miss F has a banana bread obsession. She loves it. She will eat it for breakfast, as a snack and even as dessert after dinner. I remember loving it as a kid as well, so I always use my mom's recipe to take me back to childhood. I had some white chocolate chips left over from these cookies, so I decided to adapt mom's recipe a bit and add them. The chips melted in with the bread and it made for the most decadent banana bread ever. Miss F was a huge fan and so was I.  If you don't have unsweetened applesauce on hand, use 1/2 cup of vegetable oil instead.
White Chocolate Chip Banana Bread

1 ¾ cup flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 ¼ teaspoon cream of tartar
2 eggs
¼ cup vegetable oil
¼ cup unsweetened applesauce (may use vegetable oil in place of applesauce)
2 over ripe bananas
½ cup white chocolate chips

Preheat the oven to 350 degrees. In a large bowl, sift the first five ingredients together. In a medium bowl, beat the eggs, oil, applesauce and bananas at medium speed until well combined. Stir the wet ingredients into the dry ingredients until well combined, stir in the chips. Grease the loaf pan and fill with the batter. Bake for 45 minutes, let cool before slicing.
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Monday, September 29, 2014

Crockpot Barbecue Brisket

Crockpot Brisket
Before I moved to Texas, barbecue meant pulled pork, ribs or grilled chicken. I had never had brisket before I moved here and I wasn't a huge fan initially, once I learned the right places to get it and my preferred way to eat it (on Texas Toast with pickles, barbecue sauce and a bit of ranch dressing,) I grew to love it. C used to smoke brisket back when we had a charcoal grill, but it has been years since he had made it. I had bought a huge cut for the barbacoa beef and only ended up using half. This recipe from Taste of Home was intriguing. And delicious. I loved the way the brisket turned out. Tender and full of flavor, without the hassle of smoking it all day long.  C was not impressed with the barbecue sauce though, he still prefers the Kraft variety from the bottle (fool!)
Crockpot Barbecue Brisket

1 teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed

½ cup ketchup
½ cup chili sauce
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon mustard

In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
Cover and cook on high for 4-5 hours or low for 8 to 10 hours, until the meat is tender. Simmer the reserved sauce in a small saucepan over low heat for 20 minutes before serving. Slice and serve with the reserved sauce.
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Friday, September 26, 2014

Crockpot Barbacoa Beef

Crockpot Barbacoa Beef
I rarely cook with beef brisket, this recipe from The Kitchn reminds me that I should add it to my meal plan more often.  The meat is so tender and perfect for tacos.  Miss F kept referring to it as chicken, I have no clue why.  She requested "that chicken" in her lunch box quesadillas every day the week I made this.  I think we have beef so rarely, that she really doesn't know the taste as well as chicken, pork and seafood.  She is a Texas girl, so I need to get more beef in her diet.
Crockpot Barbacoa Beef

1 chipotle pepper with adobo, minced
½ red onion, peeled and chopped
3 cloves garlic, peeled and crushed
½ teaspoon cumin
1 teaspoon kosher salt
Juice of 1 lime
2 tablespoons cider vinegar
1 to 2 pounds beef brisket
1 ½ cups beef or chicken stock
1 bay leaf

To serve:
diced onions
diced tomatoes
diced avocado
shredded colby jack
sour cream

Add the chipotle, onion, garlic, cumin, salt, lime juice, and vinegar to the crockpot Place the brisket on top of the mixture and pour the stock over top. Top with the bay leaf, toss to coat the meat. Cover and cook on low for 8 to 10 hours. Remove the meat from the crockpot and shred with two forks, discarding excess fat. Return the beef to the crockpot, toss with the cooking liquid. Serve on tortillas with onions, tomatoes, avocado, cheese, sour cream and salsa.
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