Friday, May 27, 2016

Banana Streusel Muffins with Oatmeal and Pecans

Easy and super delicious, this is yet another way to use those overripe bananas.  Enjoy!
This recipe yields about 26 muffins.
For muffins:
-2 large eggs
-1/3 cup packed brown sugar
-2 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-4 overripe bananas
-1/2 cup apple sauce
-1/4 cup vegetable oil
-1 tsp vanilla extract
-1 1/2 cups flour
-1/2 cup quick oats
-1/3 cup chopped pecans
For streusel:
-2 Tbs unsalted butter, softened
-5 Tbs flour
-2 Tbs packed brown sugar
-1/4 tsp cinnamon
Preheat oven to 375 F.  Line muffin tins with cupcake liners and set aside.
In your mixer's bowl, cream the eggs and sugar.  Slowly, add remaining ingredients.  Mix until well combined.  Pour batter evenly into 26 lined muffin cups.
In a small bowl, mix together the streusel ingredients.  Use your hands for better mixing, until it becomes like wet sand in texture.
Sprinkle the streusel mixture evenly on top of the muffins.
Bake in preheated oven for about 20 minutes or until toothpick comes out clean.
Cool in the pan on the rack for 10 minutes.  Remove from the pan onto wire rack and let cool completely.  Enjoy!

Wednesday, May 25, 2016

Baked Cheesy Veggie Pasta Casserole

What a delight this dish is!  It's also very quick (under 30 minutes).  I served ours with some garlic bread and it was a wonderful combination.  Enjoy!
-1 lb pasta (any shape you like; I used bow ties)
-2 small zucchinis or 1 medium, chopped
-8 oz baby bella mushrooms, chopped
-1 (24 oz) jar pasta sauce
-1 cup shredded mozzarella cheese, divided
-1/2 cup shredded Parmesan cheese, divided
-1 tsp dried oregano
-1 tsp dried basil leaves
Preheat broiler on high.
Bring a pot of salted water to a boil.  Add the pasta and cook for 10 minutes.  Add the chopped zucchini and mushrooms and boil for 2 more minutes.  Drain. 
To the pot, add the pasta sauce and mix well.  Stir in 1/3 cup of the mozzarella and 1/4 cup of the Parmesan.  Mix well.  Sprinkle with the oregano and basil.  Mix well and pour mixture into 9x13 baking pan. Top with remaining mozzarella and Parmesan.
Broil in preheated oven for about 5 minutes or until cheese is nicely melted and golden brown.  Enjoy!

Monday, May 23, 2016

Slow Cooker Cheesy Salsa Chicken

Easy and so, so delicious!  I served ours on top of rice with some veggies on the side. Great meal!  Enjoy!
-4 chicken thighs, skin-on, bone-in
-1 (15.5 oz) jar medium chunky salsa
-1 cup shredded cheddar cheese
Coat your slow cooker with cooking spray.  Add the chicken and top with the salsa.  Cover and cook on low for 4 hours.
At the end of the 4 hours, preheat the oven to 425 F.
Carefully, remove the chicken and salsa onto 9x13 baking dish.  Sprinkle on top with the shredded cheese.  Bake in preheated oven for 15 minutes or until the cheese is nicely melted and golden brown.  Serve on top of rice.  Enjoy!

Wednesday, May 18, 2016

One Pot Cajun Chicken Pasta

This is so easy and very delicious!  I love that it has a nice kick to it as well.  The flavors blend together wonderfully.  This is definitely a winner dinner.  Enjoy!
-4 chicken breasts, skinless, boneless, cut into chunks
-2 garlic cloves, minced
-1 Tbs + 1 tsp Cajun seasoning
-1 red bell pepper, seeded, halved and cut into strips
-3 cups chicken broth
-8 oz fettuccine pasta, broken in half
-1/2 cup heavy whipping cream
Spray a large sauce pan with cooking spray.  Add the chicken, garlic and Cajun seasoning.  Give it a good stir and cook for about 8-10 minutes or until chicken is cooked through.  Add the bell pepper and cook for a couple more minutes.  Remove mixture onto plate.
Return sauce pan to stove and add the broth.  Bring to a boil.  Add the pasta and cook for 10 minutes, stirring occasionally. Stir in the heavy cream.  Return chicken mixture to pot. Stir and cook for 2-3 more minutes.  Enjoy!

Monday, May 16, 2016

Simple Creole Shrimp

This is quick and super delicious!  The flavors are absolutely wonderful together.  Enjoy!
-4 Tbs butter
-1 green pepper, chopped
-1 medium onion, finely chopped
-1 tsp Creole seasoning
-1/4 cup flour
-4 Roma tomatoes, chopped 
-8 oz clam juice
-1 Tbs Worcestershire sauce
-1 Tbs Louisiana-style hot sauce
-1 1/2 lbs large shrimp, peeled, deveined, with tails removed
-cooked rice
Melt butter in large saucepan.  Add the green pepper, onion and seasoning.  Mix well and cook for about 15 minutes or until veggies are nice and tender.
Sprinkle the flour over the veggies.  Give it a good stir and cook for 2 minutes.  Add the tomatoes and cook for 2 more minutes.  Stir in the clam juice and cook for a couple more minutes.
Add the Worcestershire and hot sauces.  Stir.  Add the shrimp.  Give it a good stir and cook for 5 minutes or until shrimp is cooked through.
Serve this goodness on top of some cooked rice.  Enjoy!


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