When the days get a little shorter, and the weather gets a little cooler my heart YEARNS for beef stew. There’s just something about a hearty stew that warms the soul, and this recipe is my absolute favorite. Featuring carrots, onions, potatoes, and beef — […]
Okay y’all…. I need to admit something, and it is something I think you’re probably already thinking…. I am a terrible blogger when it comes to regular updates. There, I said it. But, for those that don’t know, we just made a massive move a few months ago, and unfortunately, our apartment flooded so we were forced to move again. Obviously this was a bit of a pain, but we got through it with the help of my parents! ALSO, I just started my PhD program, so I’ve been pretty swamped with that, BUT, I am finally feeling more settled! So, please stick with me — I promise I have a lot of good flavors in the works for you.
NOW that my excuses are out of the way, let me tell you about one of my new favorite easy recipes – Banana Muffins! This week, I was tasked with bringing snacks for a morning class, and I wanted something that was a breakfast treat while still being somewhat wholesome. We also had some dairy allergies in the class, so these little babies were absolutely perfect! What’s SO great about them is that you can add whatever you want to make them a special – in this case I had walnut chocolate chip AND cranberry-nut muffins. But seriously, the world is your oyster — cinnamon apple and oats sound great too, but they are also divine on their own.
The best thing is that these muffins are really easy to whip up, but there are a few tricks to make them shine: Make sure your bananas are over-ripe. They need to be BLACK. Throw them in the fridge overnight, and you’ll have black bananas. Yes, I know that it sounds gross, but it is very important! I often have over-ripe bananas in the freezer, and I’ll pull them out for banana bread or muffins (they are also good in smoothies in place of ice). Just trust me on this, if you want that banana flavor, they need to be black and bruised.
As always, please let me know what you think, and again, thank you for sticking it out with me. Like I said, plenty of good flavors are in the works — especially since my favorite cooking season is upon us today! Happy Fall, y’all!
Basic Banana Muffins
- 3 Large over-ripe bananas
- 1/3 C melted coconut oil (butter or canola oil work too)
- 1/2 t Vanilla Extract
- 1 egg
- 1/3 C White sugar
- 1/3 C Light brown sugar
- 1 1/2 C Flour
- 1 t Baking soda
- 1 t Baking powder
- 1/2 t Salt
- Handful of chocolate chips, walnuts, chopped apples, craisins, etc., if desired
- Step 1 Preheat oven to 325, and line a muffin tin with liners.
- Step 2 In a medium bowl, combine dry ingredients.
- Step 3 In a large bowl, mash bananas.
- Step 4 Stir in egg, and then oil.
- Step 5 Gradually add in dry ingredients, while stirring with a spoon. Make sure ingredients are fully combined, but do not over-mix.
- Step 6 Fold in any extra toppings.
- Step 7 Divide into 12 muffin liners.
- Step 8 Bake for 20 minutes, or until an inserted toothpick comes out clean.
So the other day I was reallllly craving something new and zesty. We had just gone to Costco, so after spending a couple of hours vacuum-sealing all of our meat purchases (which is totally the way to go), I remembered a Caribbean pork bowl […]
I absolutely love avocados, and we all know that avocados, for the most part, are pretty good for you in moderation. Half an avocado contains 20% of your daily recommended fiber, has the good monounsaturated fats that help lower cholesterol, and is chock full of vitamins and nutrients! They even help with your body’s absorption of antioxidants, which put simply, keeps your body healthy. Now I know that avocados are calorie-dense and basically a fat-bomb, but I find that this makes them the PERFECT addition to breakfast toast!
Okay okay, now I know what you’re thinking….. avocado toast is so last year, but I have yet to jump off the bandwagon. It’s such a healthy, hearty and versatile breakfast that I find it impossible to move on. Sometimes I’ll eat it with arugula and prosciutto. Sometimes I top it with tomatoes and fresh mozzarella or burrata. Sometimes I eat it all by itself! This recipe, however, is my go-to when I need to eat quickly and stay full for as long as possible. Paired with a hearty whole-grain bread and a protein-dense egg, it is sure to do just that!
One of the biggest struggles with avocado toast is not making it bland or mushy, and this recipe addresses both of those concerns. On blandness: Mashed avocado can remind people of baby food. There, I said it. To combat this I added cumin, cayenne, and lemon in addition to the standard salt and pepper. This trifecta is one of my FAVORITE combinations of good flavors–there’s a slight bite with the spiciness of cayenne when paired with the acidity of lemon juice, but the cumin adds a warm nuttiness that I find addicting. As for mushiness, by toasting slices of thicker cut bread you ensure a sturdy base for all of this goodness. Duh, right? But the real secret to combatting mushiness is ALL in the egg!
I could do a whole post on this egg method, and if there is enough interest, I will. However, to put it simply, this egg is both fried and steamed, and the result is absolutely divine. The edges are brown and crispy, the middle is as dense as custard, and the yolk is perfectly runny. The trick is to flash fry the egg on high heat in butter. Once the edges turn brown, cover the pan, turn off the heat, and walk away for up to 4 minutes. The photographed egg was left for 3 minutes. I’m drooling just thinking about it!
Avocado Toast with My Favorite Fried Egg
- 1 T Butter
- 2 Large Eggs
- 2 Slices Thick Bread (Whole Grain is ideal)
- 1 Medium Avocado, Chunked
- 1 T Lemon Juice
- 1/2 t Cumin
- 1 dash of Cayenne
- Salt and Pepper
- Step 1 Heat butter on high heat until melted and slightly bubbly.
- Step 2 Crack eggs into pan, add salt and pepper, and cook until edges start to turn brown. The top should still be translucent and runny.
- Step 3 Cover and turn off heat. Let stand for 1-3 minutes depending on desired level of runniness. (Egg pictured was 1.5 minutes)
- Step 4 Drop two slices of toast into the toaster.
- Step 5 Combine avocado, lemon, and spices in a bowl and mash–leaving some chunkier bits.
- Step 6 Once toast is done, divide avocado mixture onto each slice. Top with egg and any other toppings you desire (I like scallions and an extra dash of cumin).
Last weekend Joe and I had some friends over for a Mexican Food night. We had a lovely spread — a DIY taco bar with an awesome lime chicken, fresh guacamole and salsa, and a a dip using my Elotes recipe! My sister in law […]
Joe and I are in the process of moving, which means we haven’t been buying many groceries, and have been working out of our freezer for the last week or so. When I was trying to figure out dinner the other night, I found this beautiful pork tenderloin that I forgot I froze a couple of months ago, and since the weather is finally nice, I figured I’d fire up the grill and cook it. With a few limes, a jalapeño, and a squirt of honey, I whipped up a quick marinade and that baby charred. Man, oh man, was it good and flavorful!
Now, I have a confession to make. This is pretty embarrassing to admit for a food blogger, but it bodes well for my followers…. I wasn’t planning to blog this — I was thinking it would be a usual weeknight meal, so I didn’t really spend that much time taking pictures of the pork. I actually focused on the side dish, my Mexican street corn, a bit more. It was just so good that I had to share, so please excuse me for not having super artsy photos. Just trust me when I say this was absolutely delicious and it came out beautifully!
Drink with: Grownup Limeade or a lighter bodied Grenache.
Eat with: Elotes and cilantro lime rice
Zesty Grilled Pork Tenderloin
- 1 Pork Tenderloin
- 3 limes, juiced, 1 zested
- 3 T Honey
- 1 T EVOO (I used a green chili infused oil)
- 3 Cloves Garlic, chopped
- 1/2 Jalapeno, sliced
- 1/2 t Chili Powder (I used chipotle, but any will do)
- 1/2 t Pepper
- 1 t Salt
- Step 1 Prep your tenderloin by cutting off fatty bits and any silver skin. It’s tough and gross, and you don’t want it.
- Step 2 Place pork in a gallon-sized baggie.
- Step 3 Whisk the remaining ingredients together and add to bag with pork.
- Step 4 Let marinate for at least 3 hours, and up to 24.
- Step 5 Clean and preheat grill to high heat.
- Step 6 Place pork top side down on grill and shut lid. Cook for 5 minutes.
- Step 7 Baste with remaining marinade.
- Step 8 Flip and cook until the pork reaches an internal temperature of 145.
- Step 9 Take off grill and let rest for at least 5 minutes before slicing and serving.