Move over Chipotle. I love this place more than anything.
The girls and I love pork chops. My husband, not so much. Rebecca has been crazy busy with cheer and pet sitting, so when she asked for pork chops and for a family dinner, of course we said yes! I forgot to buy her favorite Shake and Bake coating, but I improvised instead and used saltines. Worked perfectly!
So easy. I coated the porkchops (bone-in) in vegetable oil. I crushed up saltines in a bag and added a pork chop at a time. I put them on a baking sheet, but any oven safe dish will do. Cooked them at 375 for about 40 minutes or until they reach 145 degrees.
May not be the prettiest, but it was super tasty! No meat left behind!
Another night with girls at practice! 2 slices of my faves- Artichoke and ricotta and Veggie with black and green olives, mushrooms, and tomatoes. This place is one of my favorite pizza spots in the area!
Amazing. Beautiful. Perfect. Yummy.
I forgot to eat. Weird, right? I took my daughter to practice and was craving tacos, so I went here. No longer hungry 🙂
Was in a baking mood. Here is the recipe.
Using a stand mixer with paddle attachment, cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and combine.
Sift or whisk to combine dry ingredients: flour, baking soda, baking powder, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in blueberries.
Pour batter into prepared loaf pans and bake at 350 for about 40 minutes. The edges will be slightly brown and a toothpick or knife should come out clean. Cool completely before removing from loaf pans.