-
Weeknight Chili
Easy chili is a weeknight go to in my house. I top my chili with sour cream, shredded cheese, and avocado for the perfect bowl.
This chili is loaded with delicious extras like carrots and butternut squash, but feel free to add in your favorite vegetables. I promise, you’ll barely notice they’re there.
Weeknight Chili
An easy chili to make on any day of the week. Top with sour cream, avocado, and shredded cheese for the perfect dish.Ingredients
- 4 tbsp butter
- 2 medium onions diced
- 2 Whole Carrots diced
- 2 Butternut Squash diced
- 2 cloves garlic
- 1 tsp oregano
- salt to taste
- 2 chipotle chiles in adobo diced
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1/2 cup tomato paste
- 2 Ibs ground beef
- 28 oz can diced tomatoes
- 15 oz Red Kidney Beans
- 1 cup Chicken Stock
- 3 tbsp Instant cornmeal
Instructions
- Melt the butter in a large pan. Add the onions, garlic, oregano, and a pinch of salt. Cook until onion are a light brown, about 5 minutes. Add the butternut squash and carrot, cook an additional 5 minutes.
- Add the chipotles, chili powder, and cumin. Cook for about 1 minute, or until mixture is fragrant. Add the tomato paste and cook for 1 minute.
- Add the ground beef and cook until no longer pink. Add the tomatoes, beans, stock, and cornmeal. Bring to a boil and reduce to a simmer for 30 minutes.
-
Homemade Peach Cobbler
Introduction
This peach cobbler recipe is a true classic for summer parties and family gatherings. Serve it warm with a scoop of vanilla ice cream for the ultimate deliciousness!
5 pounds sliced peaches
5 pounds sliced peaches
Peaches should be ripe and firm. They can be peeled or unpeeled, but you’ll need to cut them into wedges first.
1 1/2 cup sugar
Sugar is a sweetener, and it can be found in many different foods. It is made from sugar cane, sugar beets, and sugar maple trees. Sugar can be used to make candy or baked goods like cakes.
1/4 teaspoon cinnamon
Cinnamon is a spice made from the bark of the cinnamon tree. Cinnamon has been used since ancient times, and it is a common ingredient in many foods, desserts, beverages and some savory dishes. Cinnamon has a sweet and spicy flavor that adds depth to your cooking!
1/4 teaspoon nutmeg
- 1/4 teaspoon nutmeg
Nutmeg is a spice that adds a sweet, nutty flavor to baked goods. In addition to giving your food an extra kick, nutmeg also contains several vitamins and minerals. It’s high in manganese, vitamin B6 and magnesium—all of which are important for maintaining healthy skin, hair, muscles and nerves.
1/4 teaspoon salt
A salt is a mineral, and like any mineral, it has many uses.
- The most common use of salt is as a flavor enhancer.
- Salt also preserves food by preventing bacteria from growing on it.
Cobbler Topping:
- 2 & 1/2 cups all purpose flour
- 1 & 1/2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 6 tablespoons cold butter, cubed into small pieces.
In a large mixing bowl, add the flour, sugar and salt together. Add the baking powder and mix thoroughly with a whisk. In a separate bowl combine the buttermilk and egg together add to dry ingredients along with cold butter cubes and mix until just combined being careful not to over mix it will result in tough cobbler topping. Pour this onto your hot fruit mixture (see next step) then sprinkle with remaining 2 tablespoons of granulated sugar and place on top rack at 325 degrees F for 45 minutes until browned on top serve warm or at room temperature with ice cream!
Serve this recipe fresh from the oven with ice cream.
Serve this recipe fresh from the oven with ice cream. If you want to take it up a notch, top it with whipped cream and vanilla ice cream for an extra-special treat.
Conclusion
Now that you know how to make this delicious dessert, it’s time to share with all your friends and family. You can even serve them some at a backyard barbecue!
Homemade Peach Cobbler
Ingredients
- 5 Ibs. peaches about 13 medium peaches
- 1 1/2 cups granulated sugar
- 1/3 cup flour
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Cobbler Topping
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup cold butter
- 2 tbsp sugar
Instructions
- Prepare peaches by peeling and slicing into thin pieces. You need about 9 cups.
- Top peached with sugar, flour, cinnamon, nutmeg, and salt. Stir the mixture and add to a greased 9 x 13 pan. Set aside
- In a separate bowl add flour, sugar, salt, and baking powder.
- In a small bowl, mix egg and buttermilk. Mix with dry mixture.
- Sprinkle cobbler topping on top of the peaches and chop butter into 1/2 in pieces. Scatter on top of flour mixture.
- Bake at 375 for 45 – 55 minutes.
-
Chocolatey Brownies
Introduction
The best brownies are the moist and fudgy ones. Nothing beats a gooey brownie fresh out of the oven with a drizzle of chocolate sauce and some sea salt sprinkled on top. This is my favorite recipe for making those kinds of brownies at home!
This recipe is perfect for those soft and chewy brownies everyone loves.
These brownies are easy to make, and they’re even easier to eat. The recipe calls for simple ingredients you probably have on hand. You’ll be able to clean them up in no time, thanks to the recipe’s straightforward instructions. Once the brownies are cooled, you can store them in an airtight container at room temperature until it’s time for dessert. They go perfectly with ice cream and whipped cream or if you’re feeling adventurous try some chocolate sauce!
Ingredients
- All ingredients should be at room temperature.
- Cocoa powder should be unsweetened.
- Flour should be all-purpose, not self-rising or cake flour.
- Butter must be unsalted and at room temperature when you begin mixing the batter, so take it out of the refrigerator before you start mixing if possible! * If not possible to take butter out of the fridge in advance and all your butter is too cold for creaming (see below), microwave it for about 10 seconds on high power to get it closer to room temperature before proceeding with creaming it with sugar (see below).
- Sugar should be light brown rather than white granulated sugar, since cocoa powder tends to dry dishes out and make them more crumbly than regular white granulated sugar does when used by itself—but adding the light brown sugar balances out this effect nicely! * Eggs can also help keep things moist during baking; just make sure they’re large!
1 1/4 cups unsalted butter
When it comes to baking, butter is the name of the game. You’ll want to use unsalted butter for this recipe, as it’s better at retaining its flavor and structure while baking. When measuring out your butter, make sure it’s softened but not melted—around 65 degrees Fahrenheit is ideal. If you don’t have a kitchen thermometer handy, you can also test by pressing gently on top of a stick of cold butter: if there’s any give at all, it’s still too hard; if there is none at all (or only a little), then it’s perfect for baking!
To measure 1 1/4 cups of room-temperature softened butter: place four sticks together on a sheet pan lined with parchment paper; press down on them firmly until they’re about an inch thick; cut through layers with a knife until each stick has been sliced into four pieces. Each piece represents one quarter cup.
2 1/2 cups light brown sugar
The first thing you need to do is measure out 2 1/2 cups of light brown sugar. This will give the brownies a softer, chewier texture, which works perfectly with that fudgy interior we’re after. If you prefer something with more of an intense flavor, opt for dark brown sugar instead. You can also use a combination of both—this will result in an even more complex end product!
If you want to make your baked goods extra-chewy and have access to brown sugar (which has molasses in it), feel free to substitute this granulated stuff for some or all of the white stuff called for in recipes such as these rich chocolatey brownies.
4 large eggs, room temperature
Eggs are the key to successful brownies. They should be room temperature, not hot or cold. If they’re too cold, they won’t mix well with the other ingredients and your batter will be lumpy. If they’re too hot, they’ll cook the brownies instead of baking them—and that’s no good! Ideally, you want your eggs to be around 70°F (21°C).
1 1/2 cups cocoa powder
The cocoa powder gives these brownies their signature color and flavor, so it’s important to use the right amount. If you like them super chocolatey and rich, feel free to use more cocoa powder; if you prefer a slightly lighter brownie and want the chocolate flavor to be more subtle, use less cocoa powder (but still enough for all those other flavors to shine through).
If you don’t have Dutch processed cocoa powder on hand—or if you just want an excuse to buy some—you can use natural cocoa powder instead. Just make sure that whatever type of powdered chocolate product you’re using is unsweetened.
3/4 teaspoon salt
You can leave the salt out if you’d rather. But I like to use it because it helps bring out the chocolate flavor, and it balances out the sweetness of the brownies. Also, if your baking powder is expired (or even has become inactive), adding some salt will help get things going again!
2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
Vanilla extract is a liquid flavor made from vanilla beans. It’s used to flavor many desserts, drinks, and savory dishes.
3/4 cup all-purpose flour
Flour is the main ingredient in chocolate brownies, which accounts for the characteristic crumbly texture of these treats. Flour also contributes to their chewy nature and makes them more cakey than if they were made with no flour at all.
Add a drizzle of chocolatey sauce and sea salt to finish
Drizzle chocolatey sauce over the top of your brownies. Sprinkle with sea salt, if desired.
Conclusion
Now that you have mastered this recipe, try different variations of brownies. For example, you can add chocolate chips or peanut butter chips for some extra sweetness. You can also experiment with different types of chocolate like dark and white to see what works best for your taste buds!
Decadent Brownies
The best brownies are the moist and fudgy ones. Nothing beats a gooey brownie fresh out of the oven with a drizzle of chocolate sauce and some sea salt sprinkled on top. This is my favorite recipe for making those kinds of brownies at home!Ingredients
- 1 1/4 cups unsalted butter
- 2 1/2 cups light brown sugar
- 4 large eggs
- 1 1/2 cups cocoa powder
- 3/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
Instructions
- Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
- In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
- Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
- Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
- Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies.
-
My Go-To Frittata Recipe
Introduction
If you’re looking for a quick and easy lunch or dinner that also happens to be healthy, this frittata is the recipe for you. All it requires is eggs, cheese, veggies and a few other ingredients.
What is a frittata
A frittata is a type of omelette, made with beaten eggs and then cooked in the oven. It’s often served as a side dish or starter, but it can also be used as part of an entrée or main course.
A frittata is ideal for using up vegetables and leftovers because it separates into individual slices that can be served as appetizers. You can also make a frittata by adding cheese to your egg mixture before cooking—your options are endless!
How do you make a frittata
How you make a frittata is up to you! Here are some suggestions:
- Make it in advance. A frittata can be made ahead of time and reheated later, making it an excellent option for breakfast or brunch. You can prepare the frittata the night before, refrigerate it overnight and bake in the morning. This works best when using eggs that have been at room temperature for about 30 minutes prior to cooking (if using cold eggs straight from their carton, add 2 minutes to your baking time). For best results, use a cast iron pan or other oven safe skillet so that you can easily get all sides of your frittata golden brown without having to flip it mid-bake.* Use whatever vegetables sound good!
- Add some cheese—your favorite kind will work just fine.* Don’t forget herbs! Fresh basil pairs especially well with tomatoes.* And meat if you want some protein on your plate too (or skip this step if not!).
Frittata can be made anyway you want
You can make a frittata in any way you want. This is one of the great things about it. You don’t have to follow any recipe exactly, because the ingredients are all up to you! So if you’re feeling inspired and want to try something new with your frittata, just go for it!
- Start with what you’ve got on hand. If you have some leftover vegetables from last night’s dinner, throw them in there with some cheese for something tasty and nutritious. Or maybe there’s some ham leftover from last week’s party; shred it up (or dice it really small) and cook that up too.
- Use whatever meats or cheeses sound good to you—this is where it gets fun! Try adding bacon or pancetta instead of sausage; try using smoked gouda instead of cheddar; go ahead and mix things up however much as possible so that no two bites taste exactly alike.*
Ingredients
- Eggs
- Milk
- Salt
- Pepper
- Olive oil (or any neutral tasting oil)
- Onion (diced finely)
- Garlic (finely minced)
In addition to these basic ingredients, you can add any of your favorite veggies and herbs. This is the perfect opportunity to use up those odds and ends in your fridge! You’ll also need: red bell pepper, zucchini, mushrooms and dill.
Start with 6 large eggs
6 large eggs
3/4 teaspoon salt and 1/2 tsp pepper
1/2 cup milk*
1/2 cup shredded cheddar cheese or Gruyere, optional
Preheat oven to 375°F. In a large bowl, beat 6 large eggs with a fork or whisk until they are foamy. Add 1/4 teaspoon salt and 1/2 tsp pepper. Add milk (or heavy cream) and beat vigorously for about 30 seconds until lightened in color but not frothy (about like cake batter).
Set aside while you prepare the veggies.
* You can use any kind of milk for this recipe, but I prefer whole because it makes the frittata a little richer. If you use heavy cream, the frittata will be very rich and creamy; however, if you choose low-fat or nonfat milk instead, it won’t have as much richness but still tastes delicious!
6 Tbs. olive oil or unsalted butter, divided
- Measure 6 tablespoons of olive oil or unsalted butter.
- Add the olive oil or butter to a large skillet over medium heat. Once you put in your pan, it’s important not to move it around too much, because this will make your fritatta stick and turn out unevenly cooked (and maybe even burnt!). Let everything get nice and warm before you start cooking!
1 small yellow onion, diced (about 2 cups)
To dice the onion, use a food processor or a sharp chef’s knife. Cut the onion in half, then cut each half into quarters. Slice each quarter into thin slices, making sure to remove any seeds that you find along the way. Lay these slices flat and make thin horizontal cuts—you should end up with what look like little squares of onion. Now turn those squares over and make vertical cuts so that you have long strips of onion in front of you (see photo).
Put all four strips together so they form one big square again; this time, turn them 90 degrees so they’re perpendicular to your original horizontal cuts (upright). Now slice through horizontally again—each time you do this an additional time until there are 8 evenly-sized cubes left!
3 garlic cloves, minced (about 1 Tbs.)
Garlic is used in a lot of recipes, which is why it’s good to know how to use it. Garlic is also very healthy for you—it’s a great source of vitamin B6, potassium, manganese and selenium. It also has some vitamin C and iron in it as well.
To mince garlic:
Cut off the top of the head of garlic (just enough so that you can see all the cloves). Place your knife about 2/3rds of the way down on one side and make sure you don’t hit any cloves when cutting (this will keep them from being crushed). Make sure not to cut too far into your knife or else you’ll be at risk for injury (and blood everywhere!).
Place your knife against an edge of one clove and put pressure onto it until it releases from its skin. Then rinse off excess dirt with cold water before adding other ingredients because if this gets mixed up with something else then we will have no more food!
2 leeks, white and light-green parts only, sliced into chunks (about 2 cups)
Leeks, also known as alliums, are related to onions. They’re an excellent source of vitamins A and C, folate (a B vitamin), fiber, vitamin K and manganese. Leeks also contain antioxidants that may help protect cells from damage by free radicals. Leeks contain more than 80 different flavonoids — plant compounds that have been shown to have anti-inflammatory properties — which might help lower blood pressure and reduce the risk of heart disease or cancer.
2 red bell peppers, cored, seeded and diced (about 2 cups)
- Cut the ends off of each bell pepper and slice in half lengthwise.
- Remove all seeds by scraping out with a knife or spoon.
- Cut the bell peppers into chunks, about an inch in size.
1 lb. sliced button mushrooms (about 4 cups)
When buying mushrooms, make sure they’re not too large. Large caps can be tough and chewy, while small ones are more tender (and often cheaper). If you want to use large mushrooms, slice them in half before cooking.
- Clean the mushrooms with a damp cloth or paper towel if they’re dirty. Then slice them into thin slices or pieces as directed in your recipe.
- Store fresh mushrooms in a paper bag for up to two days in the refrigerator (or up to one week if frozen).
2 zucchini, thinly sliced (about 2 cups)
Zucchini is a summer vegetable. It’s also available year round, but it’s at its best in the summer months. Zucchini is a good source of vitamin C and potassium, as well as fiber and folate.
Zucchini can be eaten raw or cooked—it can even be grilled! You’ll find that zucchini has a mild flavor that lends itself well to almost any recipe you might want to make. This makes it easy to use in fritattas because it won’t overpower any other flavors in your dish like cheese and bacon do sometimes!
8 oz. fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)
Mozzarella cheese is your best bet for a frittata. It’s mild and has a creamy texture when melted, which means it won’t overpower the other flavors in this dish. You also need to be sure that you buy fresh mozzarella so that it will melt well in the oven, otherwise you’ll end up with tough curds of cheese that don’t break down into a gooey melding of egg yolk and milk.
Assemble the Frittata
- Heat the olive oil in an 8-inch skillet over medium heat until it starts to shimmer, about 30 seconds; add the vegetables (starting with onions). Once all the vegetables are nearly cooked through, add the egg mixture to the pan.
- Cook over medium heat for 3 minutes; reduce heat to low and cook an additional 2 minutes until set but still moist in the center (it’s okay if it starts to brown on top). Remove from heat; sprinkle shredded cheese on top if using — then place pan under broiler until golden brown on top (about 30 seconds). Cut into wedges & serve hot or warm!
this will be the best frittata you’ve ever made
If you’re like me, you probably have a lot of vegetables in your fridge that need to be used up. Frittatas are a great way to use these leftovers (or whatever vegetables you have on hand). They’re quick and easy to make and can be customized with whatever veggies you have lying around.
Whether it’s for breakfast or dinner, this frittata will be the best one you’ve ever made!
Conclusion
So, now that you’ve learned how to make a frittata from scratch, it’s time to start perfecting your skills. You’ll be a master chef in no time with this easy and delicious recipe under your belt!
My Go-To Frittata Recipe
If you're looking for a quick and easy lunch or dinner that also happens to be healthy, this frittata is the recipe for you. All it requires is eggs, cheese, veggies and a few other ingredients.Ingredients
- 6 large eggs
- 1/4 cup whole milk or heavy cream
- 3/4 tsp salt
- 1/2 tsp pepper
- 6 tbsp olive oil or unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 leeks sliced into chunks
- 2 red bell peppers cored, seeded and diced
- 1 Ib. sliced button mushrooms
- 2 zucchini thinly sliced
- 1/4 cup fresh dill chopped
- 8 oz mozzarella cheese cut into 1/2 in cubes
Instructions
- Heat a nonstick skillet over high heat for 2 minutes, then turn down to medium heat and add oil and spread around evenly.
- Crack eggs in a large bowl, add the heavy cream, salt and pepper. Beat vigorously for about 30 seconds until lightened in color but not frothy (about like cake batter). Add cheese and whisk again until combined well; set aside while you prepare the veggies.
- Prepare veggies as outlined in the ingredients and add to egg mixture.
- Cook mixture in an oven safe pan on the stovetop over medium heat for 3 minutes. Reduce heat to low and cook for an additional 2 minutes.
- Sprinkle shredded cheese on top (if desired) and place in oven with broiler setting until frittata is golden brown. (about 30 seconds)
-
Oven Baked Chicken
Introduction
Oven Baked Chicken Breasts are a quick, easy and inexpensive weeknight dinner option. Chicken breast is an excellent source of lean protein, but it can sometimes be a bit bland. I like to spice up my chicken breasts with a homemade dry rub. It adds great flavor and it keeps the chicken juicy, tender and moist!
In a medium bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
In a medium bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt and pepper.
Add the chicken breast to the bowl and turn to coat.
Add the chicken breast to the bowl and turn to coat. Don’t use your hands, as this will cause the spices to fall off. There’s no need to over-mix or worry about fully covering the chicken with spice mix—you’re going for an even distribution, not full coverage.
Cover a baking sheet with foil for easier cleanup, if desired.
If the thought of cleaning up after dinner is enough to make you fall asleep before your food even cools, consider covering your baking sheet with foil. It’s much easier to clean than parchment paper, which can be more difficult to wipe down. Also keep in mind that some people prefer using aluminum foil because it doesn’t add as much iron from the pan into the food.
When using aluminum foil, spray it with non-stick spray so that nothing sticks and makes cleaning up harder later on. You can also consider trying another option like a silicone mat or cooling rack instead!
Transfer the chicken pieces to the baking sheet in a single layer.
Transfer the chicken pieces to the baking sheet in a single layer. This is best done with a spatula, as it will keep the pieces from overlapping and ensure that you don’t lose any of the liquid you’ve worked so hard to get out of them.
Bake in preheated oven for 16 to 18 minutes, or until juices run clear when pierced with a fork.
To serve, slice the chicken breast and arrange on individual plates. Garnish with fresh parsley and serve immediately.
The time needed to cook chicken will depend on the size of your breasts, so use a meat thermometer to check for doneness. If you do not have a meat thermometer handy, cut into one of the larger pieces near its end. The juices should be clear if it is done; otherwise continue cooking until they are clear.
You can make this delicious oven baked chicken on busy weeknights
This is one of those recipes that can be made on a busy weeknight. It’s great for anyone who isn’t a fan of frying, but still wants something with lots of flavor. It’s also easy to make ahead and freeze if you have too much going on in the kitchen!
The best part? You can customize this recipe any way you like! You can use chicken thighs or breast, different seasonings (like lemon pepper or thyme), add different vegetables (like mushrooms) and sauce it up with some extra sauce before serving. Go crazy!
Conclusion
Wow, that was quick and easy! You have now learned how to make a delicious oven baked chicken. This is an easy recipe that really takes only about 5 minutes to get ready for the oven and about 20 minutes in the oven. You can enjoy this dish with some rice or your favorite vegetables.
Oven Baked Chicken
Ingredients
- 4 large chicken breasts
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1/2 tbsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 400oF
- Combine all seasoning and rub on the chicken breasts.
- Place the chicken on a greased sheet pan and bake for 16 – 18 minutes. Temp check the chicken before eating. All chicken should reach 165o.
-
Classic Banana Bread
Introduction
If you’re looking for a way to use up your old bananas, this classic banana bread recipe is easy and delicious. Keep in mind that the smaller the banana, the sweeter. So contrary to what it sounds like, a bigger, browner banana is better for cooking with!
Ingredients
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon baking soda
- pinch of salt
- ½ cup (100 g) sugar, plus extra for dusting
- 6 tbsp (85 g) butter, softened to room temperature. If you are using salted butter, just make sure to add a little more sugar to make up for it!
- 2 large bananas, mashed well using a fork or potato masher. Make sure they aren’t too ripe! Sometimes if they start turning black around the edges when I peel them off the bunch and put them in a baggie in my fridge overnight before making this recipe, they don’t taste very good in banana breads…so just keep an eye on it while you’re peeling 🙂
Homemade banana bread is a sweet treat for sharing.
Homemade banana bread is a sweet treat for sharing. It’s easy to make, an excellent breakfast or snack, and it can be made into muffins if you’re looking for something on the go.
Growing up, we had fresh banana bread each week.
Mom was always creating new combinations with chocolate chips, toffee, and other sweet treats. Use your imagination and add anything you’d like.
A great way to use up your banana’s instead of throwing them away.
If you have a bunch of bananas that are getting brown, don’t throw them away! Instead, turn them into banana bread. It’s one of my favorite things to make when I have too many ripe bananas lying around.
You can use this recipe as a guide for making banana bread in either a loaf pan or muffin tins. The only difference is that if you want to bake the banana bread in muffin tins then be sure to spray each cup with nonstick cooking spray before adding batter and baking as directed on package instructions until golden brown on top (approx 20 minutes).
Conclusion
There’s nothing like the smell of banana bread in the oven. In our house, we always had it for breakfast and as a snack. It was warm and comforting, especially on cold winter days. I hope you enjoy making this recipe as much as I do!
Classic Banana Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup butter softened
- 2 large eggs
- 1 1/2 cups ripe banana mashed
- 1/3 cup plain yogurt
- 1 tsp vanilla extract
Instructions
- Combine the flour, baking soda, and salt with a whisk.
- Place sugar and brown butter in a large bowl. Beat with a mixer until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
- Add flour mixture with the mixer and beat until just combined.
- Spoon batter into a bread pan coated with cooking spray. Bake at 350 F for 1 hour. Cool for 10 minutes in pan and then transfer to wire rack.
-
Creamy Parmesan Chicken
I threw this together one night when I was craving some chicken parmesan but didn’t feel like the hassle of making it from scratch. It turned out so well that I’ve been making it again and again, and now you will too!
Tips for the Recipe
You will need 3 chicken breasts for this recipe. Chicken is a good source of protein and vitamin B12, so it’s a great choice for anyone who wants to add more protein to his or her diet.
Seasoning is the key to any good chicken dish. Chicken needs salt and pepper, but you can add other seasonings as well if you like. If there’s one thing I know about cooking, it’s this: salt and pepper are the two most important seasonings for chicken. If something tastes bland, just add some salt and pepper; it will probably taste much better!
Seasoning is the key to any good chicken dish. Chicken needs salt and pepper, but you can add other seasonings as well if you like. If there’s one thing I know about cooking, it’s this: salt and pepper are the two most important seasonings for chicken. If something tastes bland, just add some salt and pepper; it will probably taste much better!
This recipe uses freshly grated Parmesan cheese and a good quality one will make all the difference. If you don’t have access to fresh Parmesan, go ahead and use the pre-grated stuff that comes in bags. Just keep in mind that it won’t be as flavorful or creamy as freshly grated cheese.
- Look for sun-dried tomatoes that are packed in oil and have no added ingredients, such as garlic or herbs.
- Store them in a cool place in an airtight container.
- Sun-dried tomatoes are best used within six months of purchase, but they can be refrigerated up to a year if necessary.
This is a great herb to use in chicken dishes, as it works well with almost any type of food. It’s also easy to find since there are plenty of frozen soups that include it as an ingredient.
If you’re using fresh thyme, make sure your chicken breasts are room temperature before adding them to the pan so they don’t tear or brown too quickly.
To add some color and flavor to this dish, consider garnishing the chicken with basil leaves. Basil is a versatile herb that can be used in salads, soups, stews and even desserts. It’s easy to grow at home too!
Cream is a dairy product that can be used in cooking to add richness and fat. It’s most often used in sauces, soups and desserts but is also an excellent way to add richness to a meal.
This is an incredibly easy creamy parmesan chicken recipe that comes together quickly and tastes like comfort food.
This is one of the most popular recipes around my house. It’s a family favorite, and a great way to use leftover chicken too!
This recipe comes together quickly and is so incredibly easy to make. The creamy sauce coats the chicken in rich flavor that will have you licking your fingers (or licking them for you if you’re not careful). This recipe makes enough for two generous servings or four smaller portions.
This is a quick and tasty dish that is easy to make! You can serve it with just about anything.
Creamy Parmesan Chicken
Ingredients
- 2 tbsp olive oil
- 3 chicken breasts
- salt to taste
- pepper to taste
- 2 cloves garlic minced
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup parmesan grated
- 1/2 cup sun-dried tomatoes
- 1 tsp thyme
- basil for garnish
Instructions
- Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
- Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
- Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
- Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, and thyme.
- Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
- Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
- Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.
-
Cinnamon Rolls
Gooey, Homemade Cinnamon Rolls
Introduction
I love a good cinnamon roll. Actual fact: I’m not crazy about the sugary icing that tops many store-bought versions or the sense of an impending sugar hangover that comes with eating one. My favorite cinnamon rolls have a soft and chewy crust, gooey center, and plenty of buttery sweetness—but they don’t taste like they’re made from pure sugar. These homemade cinnamon rolls are ridiculously easy to make and require only a few basic ingredients. And no one will leave your house without a smile on their face!
___
Mix ingredients, knead the dough, let rest
Place the dry ingredients in a large bowl and whisk to combine. Add the wet ingredients to a second bowl and mix well.
Mix the wet and dry ingredients together until they are combined, but don’t overwork it! Cover your mixing bowl with plastic wrap and let it rest for 10 minutes.
Roll out dough and spread butter on top, then sprinkle with cinnamon sugar.
Roll out dough to about 1/2 inch thick. Spread butter on top, then sprinkle with cinnamon sugar.
Roll up the dough and cut into individual slices, then lay in a greased pan.
Roll up the dough and cut into individual slices, then lay in a greased pan.
You can also make the rolls into one big mess by putting them all together in a 9×13 pan or 2 loaf pans. If this is your plan, make sure you spray your pans well with cooking spray so they don’t stick!
Bake at 350 degrees F for 25-30 minutes until golden brown on top.
Once your rolls are rolled, you’ll want to make sure they get baked. At 350 degrees F, these are the perfect cinnamon rolls for a breakfast or brunch with friends. Of course, if you want to bake them for dinner or dessert (or both! They’re that good) then feel free to do so at 425 degrees F. The size of your cinnamon rolls will determine how long they need to bake—from 20 minutes up to 40 minutes depending on their size and shape. If baking more than one pan of cinnamon rolls at once, increase your oven temperature by 25 degrees F per additional pan being used (so if two pans of cinnamon rolls were being cooked together using the same recipe and size pan, then each would be cooked at 375).
Spread with cream cheese glaze or a drizzle or butter’d honey while warm.
Now it’s time to spread the cream cheese glaze, or drizzle a bit of butter’d honey over them. You can also sprinkle chopped nuts on top if you want to add crunch and texture. They’ll be warm enough that the glaze will melt into a nice smoothness that coats each bite with sticky goodness.
Once they’ve cooled a bit, dig in!
These gooey homemade cinnamon rolls are perfect for brunch, holidays, or any special occasion!
These gooey homemade cinnamon rolls are perfect for brunch, holidays, or any special occasion! Try them out and let me know how you like the recipe.
- These cinnamon rolls are best served warm with a drizzle of pure maple syrup. Top with a pat of butter if you want to get real fancy.
- For an extra decadent treat, add some frosting on top (see below).
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze them in a Ziploc bag for up to 3 months. Reheat each serving individually in the microwave at 15-second intervals until they’re warmed through (about 30 seconds). If you reheat these too much they’ll lose their gooeyness so don’t overdo it!
You can thank me later.
Cinnamon Rolls with Butter’d Honey
Sweet Cinnamon Rolls made from scratch with a drizzle of Butter'd HoneyIngredients
Cinnamon Roll Dough
- 4 1/2 cup Flour
- 1/3 cup granulated sugar
- 2 packets Yeast
- 1 tsp salt
- 1 1/2 cups water
- 6 tbsp unsalted butter
- 1 egg
Filling
- 1/4 cup unsalted butter, room temp
- 1/2 cup light brown sugar
- 1 tbsp cinnamon
Butter'd Honey Drizzle
- 4 tbsp Farmstead Annalise Butter'd Honey
Instructions
- Preheat oven to 350°
- In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.
- In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
- Pour into the dry ingredients with the egg and mix with a wooden spoon.
- Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.
- dd in 1/2 cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough
- It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that’s soft and tacky.
- With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
- When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
- Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
- Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch border all around the outside of the dough.
- Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
- Working from the 15 inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze in to compact the log of dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut off the two ends of the log and then cut the remainder into 12 pieces.
- Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
- Place the rolls in a buttered or greased 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching.
- Place in a warm spot and cover with a towel to rise for 1 hour. If you live in a colder climate, preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.
- Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
- Bake for 25-30 minutes or until the tops are a light golden brown.
- Drizzle Butter'd Honey on top of the rolls as they cool.
Did you try this recipe?
Let us know in the comments!
-
Drunk’n Peach Crumble Bars
Introduction
If you love peach cobbler and bourbon, then you’ve found a new favorite summer treat! Peach crumble bars are the perfect dessert for any occasion. And yes, if you’re looking for a boozy treat, these definitely deliver! But feel free to use any fruit filling and get the same delicious results.
For the Crust:
In a large bowl, stir together the flour, butter, white sugar, brown sugar and salt until crumbly. In a small bowl, stir together the cinnamon and 1/4 cup of water until well combined. Pour the cinnamon mixture into the flour mixture and stir until combined. Press firmly into a greased 13-by-9 inch baking pan or line your chosen container with parchment paper so that it overhangs on two sides (make sure to leave enough room on top for later). Bake at 350 degrees Fahrenheit for 20 minutes or until lightly golden brown (check after 15). For an extra tasty crust: sprinkle some coarsely chopped pecans over before baking!
For the Filling:
- 18 ounces Drunk’n Peach Jam or other fruit preserves
- Add to crust ingredients in a bowl, stir together until well-combined
To Assemble and Bake
- Preheat the oven to 350°F.
- Combine the crust ingredients in a medium bowl and mix until crumbly, then press into a 9×13 pan (about 1/4 inch thick). Bake for 10 minutes then set aside to cool slightly while you prepare the filling.
- Pour filling over cooled crust and return baking dish to oven for an additional 45 minutes until completely set around edges but still very soft in center (you want it warm enough that those peaches are just barely cooked through). Let cool for at least 30 minutes before cutting into squares!
To Serve
Serve with ice cream.
Serve with whipped cream.
Serve with vanilla bean ice cream or peach ice cream, or both!
Perfect dessert for a summer barbeque. Sure to please!
Summer is the perfect time to grill up some meat and have a festive get-together with friends, so why not make these Drunk’n Peach Crumble Bars to share? They’ll be sure to please! I love how easy they are to make, all you need is a few fresh peaches, some butter and sugar and your favorite cookie dough. If you want something even more impressive, serve it up on top of a scoop of vanilla ice cream. Yum!
Conclusion
Now that you know how to make these amazing Drunk’n Peach Crumble Bars, I hope to see tons of you taking full advantage of peach season! You can make them vegan or non-vegan, but either way they are sure to impress. So get baking and share your results on social media using the hashtag #HoneyMesquiteKitchen so we can see what deliciousness you come up with.
Drunk’n Peach Crumble Bars
Crumble Bars made with a Drunk'n Peach Jam filling.Ingredients
Ingredients
- 4 cups flour
- 3 sticks butter room temperature
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 18 oz Drunk'n Peach Jam
Instructions
- Combine the flour, white sugar, brown sugar and salt in a large bowl. Stir to combine.
- Cut the room temperature butter into the flour mixture until you have coarse crumbs. (I started cutting the butter into the flour with a pastry blender and finished cutting it in with my fingers. Rubbing the mixture between my fingers and thumbs.)
- Remove 1 cup of crumbs from the large bowl of crumbs, place the one cup of crumbs in another large bowl,add the cinnamon to it, stir to incorporate. Set aside.
- Grease a 13×9 inch baking pan. Place half the large batch of crumbs (about 4 cups) into the baking pan. Press onto the bottom of the baking pan to make a solid layer. Bake at 350 degrees for 10 minutes.
- Take the baking pan from the oven, place the jam on top of the baked bottom layer. Sprinkle with the remaining 4 cups of crumbs. Bake uncovered for 45 minutes or until the crumble topping is golden brown and apples are tender.
Did you try this recipe?
Let us know in the comments!
