1 cup packed brown sugar
1/4 cup white sugar
3/4 cup egg nog
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 lb fresh brussel sprouts
I’ve done a lot of independent research on banana bread. I’ve tried several different variations, made minor modifications, added different things and baked it differently. After all this effort, the results are in: my mom’s is the best.
Sometimes I make it in the form of bread, sometimes as muffins. It all comes out the same: wonderful, tasty, delicious, and comforting. The best days I ever had growing up would be when my mom and I were playing a game of Memory and she would surprise me with a piece of warm banana bread straight out of the oven. I just felt really happy all over again thinking about that. Oh, the good ol’ days. Now I have to serve it to myself straight out of the oven, and no one is playing Memory with me.
If you need a Banana Bread recipe (and you do, everyone does), use this one.
- 1 stick butter
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup ripe mashed bananas (2 large)
- 3 tablespoons milk
- Lots o’ chocolate chips
Preheat the oven to 350. In a bowl of a standing mixer, cream the butter and sugar. Add the egg, then vanilla. In a separate bowl, mix the flour, baking powder and soda. In another bowl, mash the bananas with the milk. With the the standing mixer on low speed, add a little of the flour mixture, then the bananas, and continue to alternate until everything is mixed in. Turn off the mixer, and stir in the chocolate chips with a wooden spoon or rubber spatula. Or, sometimes I actually like to turn up the mixer to high instead of stirring in the chocolate chips, because I feel like it really smashes the chocolate flavor in there. Up to you.
Grease a bread loaf pan (I think mine is a 9X5), pour in the banana bread batter (is it dough or batter? It looks more like batter), and bake for about 45 min to one hour, until a toothpick inserted in the middle comes out clean. The edges will begin to look a little darker, but keep it in until the center is done. If you are doing muffins, they will only take about 25-35 minutes, but keep your eye on them.
Thanksgiving is over, and I think I have successfully stretched out my stomach for good. It took a lot of hard work, focus, and teamwork, but I did it. How do I know? Because on Sunday night when we returned home from Chicago, I wanted something light, fresh, and healthy. I arrived at the grocery store with no recipe and an open mind – I wanted the produce section to do the talking. Asparagus? Yes! Mushrooms? Yum! Peas? Definitely! Hm…what could I make with all of these fresh vegetables? It came to me immediately.
Pasta in a cream sauce with chicken and pancetta. And light went right out the window. But, delicious came in. We loved this.
- 3 boneless skinless chicken breasts
- 1 bunch asparagus, chopped into 1-inch pieces
- 1/2 bag frozen peas
- 1 cup chopped mushrooms (portabella, cremini, baby bella, whatever!)
- 3 T. butter
- 1/4 cup plus 2 T. white wine
- 1 cup chicken broth
- 1/2 cup half and half
- 1/4 cup milk
- 2 T. corn starch
- italian seasoning
- salt & pepper
- olive oil
Chop the chicken up into 1-inch pieces and place into a bowl. Drizzle generously with olive oil, then S&P and Italian seasoning. Toss and let sit at room temp for 15 minutes.
Heat a large skillet over medium heat, add a little olive oil (not much is needed), and add chicken. Cook for about 10 minutes, until done. Transfer to a plate.
In a separate skillet, heat 1 tablespoon of the butter over medium heat. Add the asparagus and cook for about 5 minutes, stirring in plenty of salt and pepper (1/2 t. each). Add the mushrooms, cook for another few minutes. Add the frozen peas. Continue stirring, adding more olive oil if necessary, for another 5 minutes. Meanwhile, cook the pasta.
Pour the wine into the vegetable pan. Turn the heat up to medium-high and let it reduce a little. Reduce the heat to low.
Add the remaining 2 tablespoons of butter and chicken broth, stirring until melted. Pour in the cream and milk, cooking for a few more minutes. In a separate bowl whisk together the corn starch and 1/4 cup water…add to the pan, stirring and cooking to thicken. Add the chicken back into the vegetable mixture now, and stir to combine. I would add the crumbled pancetta here as well, but Central Market was out!! Stupid Thanksgiving over-eaters.
When the pasta is done (I used fresh fetuccine from Central Market, it only took about 4 minutes after boiling) – drain it then return to low heat for a minute to dry them out a bit. Pour the cream/vegetable mixture into the pasta. Stir to combine, then top with parsley. I added a pinch more half and half here, because we wanted it extra creamy.
Don’t worry, this was only half of my serving. A full plate of it looked a little excessive and disgusting for public display.
- 2 lb bone-in short ribs
- 2 slices bacon
- 1 cup chopped carrots
- 1 onion, chopped
- 2 1/2 cups red wine, like Cabernet Sauvignon
- 2-3 cups beef broth
- Sprig of rosemary and thyme
- olive oil
- salt and pepper
- 3 tablespoons corn starch