Happy Wednesday! I found some fruit that had seen better days, so I decided to do a little baking.
Up first, the banana bread…
3-4 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour
1 cup chopped walnuts
Preheat oven to 350. Butter and flour a loaf pan. These would be great in muffin tins as well.
Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour and fold in the walnuts. Be careful not to over-mix!
In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
Want a easy quick dinner that only dirties one pan? Try this delicious recipe that comes together in no time! I made this last night, and it was a hit! Plenty of leftovers for lunch or another fast dinner!
One Pan Cheesy Chili Mac
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 Tablespoons Onion powder
2 Tablespoons Garlic Powder
1 Tablespoon Chili Flakes
1 Pound Ground Beef
2 Cups Water
1 large can of Diced Tomatoes
1 box Elbow Macaroni
1/2 Cup Heavy Cream or Half and Half
1-8 Ounce Package Shredded Mexican Cheese Blend
Salt and Black Pepper
In a 12 inch nonstick skillet add the ground beef and seasonings and brown lightly on medium , breaking it apart with a wooden spoon as it cooks, about 10 minutes.
Add tomatoes and water to the skillet and stir to mix. Add in the pasta and cover, increasing the heat to medium high. Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
Take the skillet off the heat and add the heavy cream and 1 cup of the cheese mixture. Taste to make sure it is seasoned properly/to your liking. You could always more chili flakes. Top the mixture with remaining cheese and pop in to the oven under broil until the cheese melts and turns bubbly brown.
Hello, friends! Last Monday of the school year for us, so we are all ready for this week to end…then on to SUMMER BREAK! I guess you guys can tell I’m just a little bit excited about that one. So last night I made this delicious one pan dish (plus a couple of sides). Crispy chicken and perfectly cooked buttery potatoes? Yes, please! It was a big hit and I have just enough left for a leftover meal this week!
Crispy Chicken Thighs and Pan Roasted Potatoes
4-6 chicken thighs or breasts (bone in and skin on)
1 small bag, about 20 small whole yellow potatoes
1/2 stick of butter =)
liberal amounts of salt and pepper to your taste
Preheat oven to 350. Melt a tablespoon of butter in a cast iron pan. Season each side of the chicken with salt and pepper.
Place the chicken skin side down and cook until it is crispy, about 10 minutes depending on the size of your chicken. Flip to other side and cook for 5 minutes. Remove chicken and add the rest of the butter to the pan. Then add the potatoes.
Situate the chicken on top of the potatoes. The potatoes should be like a bed for your chicken. Place in the oven and cook for about 45-60 minutes or until potatoes are tender and chicken thighs are cooked to 165.
Serve with another veggie and in possibly macaroni and cheese. This is a Sunday dinner, so why not!
Happy Monday! Going to be catching up on a few recipes and cooking up some new ones this week. On Saturday, I made this scrumptious baked pasta with ground sausage and mushrooms with pre-made sauce I bought at the Farmer’s Market. The noodles were fresh whole wheat spaghetti (I cooked them for about 5 minutes). I sauteed a container of mushrooms with a pound of ground sausage until browned (about 10 minutes). Then I combined the sauce and noodles in a baking dish and topped with fresh mozzarella cheese and baked at 350 for about 20 minutes. The last 5 minutes I turned it on broil so the top of the cheese could get all brown and bubbly! Can’t get much easier than that!
Hey guys! I hope everyone had a great weekend! We had a fun weekend outside playing and swimming. Summer is just around the corner for us, so we want to enjoy every last second that we can having fun and making memories!
Weekly Meal Plan- I plan on adding yesterday and tonight’s dinner up on the blog later.
Saturday- Baked Whole Wheat Spaghetti with Sausage and Mushrooms
Sunday- Crispy Chicken Thighs with Roasted Potatoes
I hope you guys love it! Can’t wait to chomp in to some juicy summer cherries! We have 1 1/2 weeks left until summer break down here in Georgia. Lots of easy dinners, like burgers, sandwiches, and tacos. Tonight is grilled cheese with sauteed mushrooms. Becca LOVES mushrooms, so she is super excited! Happy Wednesday!
The summer farmer’s market is here!!!! They also had “Arts in the Park” and a bunch of food trucks. The girls and I had a fun morning and lots of yummy food! I bought a lot of goodies, the girls had ice pops and corn dogs, and I had one of the best Cuban sandwiches EVER! Tonight will be filled with excitement…Katie is having her birthday sleepover with lots of friends, so a pretty busy and exciting day! Here is some fun pics I took of us and our purchases…