I was going to call this recipe “rotten banana muffins” but thought that if I wanted ANY traffic on this one, the word “brown” seemed a whole lot safer. And more appetizing. And could mean several things besides the fact that I’m asking you to use rotten banana’s for maximum BANANA flavor….No questions asked.
You will love these because they’re super moist, super banana-y (is that a word? yes, it is now), and they’re ready in a flash. You can add nuts, omit them, add chocolate chips, craisins, or nothing at all, and these are just as good “as is” as they are all dressed up. Don’t forget the cinnamon though. There’s something about that cinnamon that really brings it home for me. I cannot explain it. I’ve made these without the cinnamon and with and I prefer with cinnamon.
ROTTEN BANANA PEP TALK: Let’s talk briefly about these bananas. In order to get the most flavor out of your banana’s you’re going to need to let them rot. On the counter. Until they’re pretty dang sad. I learned this “technique” from watching a show about the Momofuku Milk Bar Banana Cream Pie. The baker featured on the show brought out these dark brown/black banana’s and went on and on about how the best flavor was in those rotten things. It makes sense. Ethylene gas makes things ripe, the more gas, the more ripe. Too much gas, too much ripe, then you’ve moved to rotten. Rotten can be good. Think: blue cheese. You can get this by leaving them on the counter until they’re putrid OR when they’re getting to the mostly brown and almost no yellow stage, throw them in the fridge or freezer until you’re ready to use them. I had some (sadly, I didn’t think you’d like a photo) and pulled them out of the freezer a few hours before I wanted to use them. They defrosted on the counter with no issues and were basically banana goo-making them perfect for use. If you like texture in your muffins, then by all means, use a less ripe banana as well to get some “chunks” in those beauties. You won’t hear me complain. EVER.
Rotten banana talk: OVER. Let’s make some muffins
- 2/3 c. sugar
- 1/4 c. vegetable oil
- 1/2 c. plain greek yogurt (any fat, chobani is my personal fave)
- 2 eggs
- 2/3 c. mashed VERY ripe bananas
- 1 tsp. vanilla
- 1 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- **chocolate chips, craisins, nuts, etc… go wild kids. go wild….**
- Pre-heat oven to 350
- Line 12-15 muffin cups with liners or use non-stick spray
- In a large bowl, mix the wet ingredients: eggs, yogurt, oil, vanilla.
- Mix in sugar.
- Mix in baking soda, salt, cinnamon, and flour and mix until just combined. Don’t over-mix.
- Fold in any additions: nuts, chips, etc….
- Portion into cups until 2/3 full.
- Bake for 15-20 min. or until golden brown and a toothpick comes out clean.
- Remove from pan and cool on cooling rack.
You’ll love this because it’s so versatile, can come together for a fast meal or a slow and lazy weekend, and will make use of the leftover baked potatoes & brats from summer cook outs. While I love some summer cook out food, there always seems to be an abundance of leftovers, which I’m sure has nothing to do with the sheer amount of food that gets cooked or because the chef is a bad cook. Our eyes are just too big for our stomachs.
You don’t have to use pork–chicken, sausage, venison, or any kind of sausage will do. Potatoes are relatively inexpensive so this dish doesn’t have to cost and arm and leg for you to put together. This also reheats nicely in case you need a quick lunch or a meal on the go. Add a fried egg for a delicious breakfast or enjoy it straight up. It can be made in advance and just tossed again to heat it up and no one will know you didn’t get up at the crack of dawn or stay home all day making this dish. Seriously: I love this stuff.
Hash is one of my happy places in life. There’s nothing that doesn’t go with potatoes and a runny fried egg. Except maybe some ketchup and Sriracha! Now we’re talking……
New York is famous for having ‘salt potatoes’ at every function and you can always count on a dish of them left over, making them perfect for this dish.
I chopped everything up and went to town in my skillet. Two runny fried eggs made this the perfect supper and the leftovers served as lunch for a few days and at least one more fried egg supper. I never met an egg I didn’t like 🙂
30 min. (tops)
- 1 lb. sausage of choice (I had links & cut them up)
- 1 medium onion, chopped
- 1 teaspoon garlic, minced
- 1 bell pepper, chopped
- 3 cups potatoes, diced/cubed & cooked
- 1 teaspoon rosemary
- salt/pepper to taste
- a pat or two of butter
- some runny fried eggs! 😀
- In a large skillet, cook the sausage over medium heat until no longer pink; drain.
- Add the onion, potatoes, garlic, rosemary, and green pepper; cook until tender.
- Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through.
- Longer if you like a nice crust on your hash like I do.
Bacon Cheddar Mashed Potatoes
Posted in Breakfast, Main Course, Pork, Side dishes
- Tagged breakfast, cook outs, eggs, fried egg, hash, potatoes, salt potatoes, sausage
You’ll love this because the cinnamon pops, it’s warm and rich without being too heavy, and will really pump up any Spring breakfast or brunch! This is a twist on the classic breakfast bake that I already love. This is a lighter version that’s perfect for Spring and Easter or any old day. It also keeps very well so you can make it ahead and reheat it or serve at room temperature. Some maple syrup over the top will seal the deal for anyone who joins you for brunch.
This is a one-to-one ratio so for every slice of bread, an egg will be needed for the custard. Keep this in mind if you want to double or halve the recipe, it’s up to you. The bread gets browned and the bits sticking up get golden while the custard cooks up and the cinnamon shines through.
- non-stick spray
- 4 slices of bread, torn into pieces
- 4 eggs
- 2/3 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheese of choice
- Spray a 8×8 pan with non stick spray
- Preheat oven to 350 degrees
- Tear bread into the pan
- Mix the eggs, milk, cinnamon, salt, and pepper into a custard.
- Pour across the top of the bread
- Top with cheese
- Bake for 20 minutes until everything is cooked through.
- Serve warm or at room temperature with maple syrup.
Spring Green Smoothie
Bacon Egg Cups
Spring cleaning. Good for closets, goodwill, the salvation army, but what about our GI tract? It’s no secret that winter….winter has been extra long this year and months of comfort food are making us all sludgy on the inside. This smoothie is packed with those great nutrients from spinach plus some calcium and protein to keep you going and a touch of sweetness that isn’t over powering. The slightly sweet flavor of the honey really shines without making you think you’re going to have to chew all that spinach.
I had been at brunch w friends and one mentioned that she had tried a ‘green juice’ of sorts, but noted it was too gross tasting and ‘stringy’ to finish. Ew….I like a smoothie as much as the next person, so I gave this one a whirl in my blender and trust me: it’s not stringy. I don’t want to chew my smoothie.
5 minutes tops
- 2 cups spinach leaves
- 1/2 cup non-fat greek yogurt
- 2 tablespoons honey (or use honey yogurt)
- 1/2-1 cup milk of choice (depending on how thick you like things)
- In a blender, blend this up until it’s the consistency you like!
Black Cherry Chocolate Smoothie
Soft, moist, light, and airy cinnamon rolls with the help of my friend: the bread machine! I could not believe how easy these were and I invested a solid MINUTE of kneading instead of my old guard of 10-20 minutes. The bread machine makes it easy as….pie? No, cinnamon rolls…
These were made for a family get together and my family loves sweets! No shortage of baking in my kitchen: these, cookies, brownies, etc…. I saved a few for myself and made some amazing frosting and enjoyed them before my family got ahold of the ones that were left. Vultures I say…..the winter that won’t end calls for a batch of cinnamon rolls from your bread machine.
Here’s how it goes down:
- Follow the directions on your bread machine for basic dough or even better: if it has a cinnamon roll recipe. Put all the ingredients in the machine and use the dough setting.
- Turn the dough out onto a floured surface and knead for ONE MINUTE. ~yes, you can knead for one minute.. 🙂
- Let it rest for 15 minutes.
- Return to your dough and roll into a large rectangle (mine makes 12 really large rolls).
mix in a small bowl:
- 1/2 cup sugar
- 3 teaspoons (more if you like it) cinnamon
- Spread the melted butter all over the dough and keep 1/2 inch along the outside (less oozing later).
- Use a pastry brush to spread around
- Sprinkle the cinnamon sugar around evenly.
- Fold tight into a log.
- Use floss or a sharp knife to cut 12-16 rolls, depending on size.
- Spray a 9×13 pan with non-stick spray and thank me later.
- Lay in a 9×13 pan with plenty of space between them to rise.
- Cover lightly with a towel and leave in a warm spot (running dryer) for 30-45 min.
- Bake in a preheated oven at 375 degrees F for 15-20 minutes.
- Remove when slightly golden.
- Don’t over bake–they’ll burn on the bottoms.
Bacon cinnamon rolls
You’ll love these seasonal beauties because they’re easy to whip up, make perfect portions, and you can add almost any add-on’s to personalize them for the crowd you’re trying to please. You see what I did there? Sneaking in all those “C’s” in to the title? Until the word “muffin” begins with ‘c.’ This also makes EXACTLY 12 standard size muffins. Who woulda thought? Every muffin recipe known to man says “12 muffins” and 18 muffin tins later….your muffins are done!
Consider putting out a basket of these warm muffins to go with your meal, as a start to the day, or as a snack instead of those processed (yet delicious) crescent rolls or biscuits from a can. At least you know what’s in them! amirightttt???
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened dried cranberries
- 1 egg
- 1/2 cup milk
- 1/2 cup non-fat cho
- 1/3 cup vegetable oil
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
You’ll love this recipe because it’s super quick, has a hint of pumpkin and spice, and makes the most of your precious time in the mornings. Everything pumpkin….pumpkin is a sometimes food in my book. I do enjoy a good PSL and my own homemade PSL syrup in my coffee. It also saves me a lot of money if we’re being honest here. I like a hint of pumpkin in my food, but nothing over bearing. I know we’ve all seen the videos on people mocking out our culture for our love of all things pumpkin. You will not find me in that category. I think I’ve published three recipes of the pumpkin descent since starting this blog–pumpkin is a sometimes food!
Upon making another giant batch of my own PSL syrup, it was staring at me on the FIRST Saturday in a month that there was no home game with an early kick off.
25 min. total
- 1 c. mix or homemade pancake mix of choice
- 1/2 cup pumpkin spice latte syrup
- 1/2 cup water or milk (more or less depending on amount of pancake mix)
- Mix the ingredients together and add water according to your personal liking for thickness/viscosity of pancake batter.
- Cook on a hot griddle or in a hot pan that’s been sprayed with non-stick spray.
- Cook about 3 minutes per side or until bubbles form and the bottom is golden brown.
- Serve hot and fresh!
Greek Yogurt Vanilla Pumpkin Pancakes