One Pan Banana Bread

On Friday the 8th, we did our last bit of prep shopping before Irma rolled through. We had got some bananas and we overestimated how many would be eaten before they got too ripe. Not wanting food to go to waste, decided to let them sit a little bit longer so they’d be perfect for banana bread. We had to buy some eggs but that was the only new cost involved since we had all the other ingredients on hand already. We didn’t use nuts since my father doesn’t like nuts. It worked in our favor this time since we didn’t have the money to spend on them anyhow. We’re sure the nuts would provide a nice contrasting texture for the bread but the banana bread is delicious even without them ! Bonus to making this banana bread is that it makes the house smell wonderful ! It’s awesome when you walk into the house and the aroma of the bread baking hits you. It’ll make you want to eat it as soon as possible.

Ingredients

  • 1/3 cup vegetable oil
  • 1 ½ cups mashed ripe bananas
  • ½ teaspoon vanilla
  • 3 eggs
  • 2 1/3 cups Bisquick baking mix
  • 1 cup sugar
  • ½ cup chopped nuts (we didn’t use it)

Directions

  1. Preheat your oven to 350 degrees. Take a 9 x 5 x 3-inches loaf pan out and thoroughly grease the bottom of the pan (we lined the inside of the pan with aluminum foil* and sprayed the bottom foil with cooking spray). Mix all the ingredients together in the loaf pan using a fork until just combined, followed by mixing it vigorously for 1 minute (we mixed the ingredients together in a large mixing bowl and then poured it into the loaf pan to avoid scratching up the pan).
  2. Stick the pan in the oven for 55 to 66 minutes or until a wooden toothpick inserted into the middle comes back out looking clean. Let the bread cool for 5 minutes before running a knife or metal spatula around the sides of the loaf and gently pressing on the loaf and taking it out of the pan (our way is easier*).

*It just dawned on us on one day “Why not try this with aluminum foil?”. Without the aluminum foil, it’s harder to get the loaf pan cleaned up plus the inside would get scratched up from us trying to get the bread out of the pan. We didn’t think the aluminum foil would affect the cooking so we went for it. It was one of those moments where you go “Omg why didn’t we think of this before?”. It’s so easy to pull the bread out of the pan and then just toss the aluminum foil afterwards. No muss, no fuss !

(This is what our bananas looked like that we used for this recipe.)

(Wanted to show you the consistency of our bananas after we mashed them.)

Delicious on its own or with some butter spread on it. Good for breakfast or for snacking on.

If you want banana bread but don’t have ripe bananas, you can sometimes find ripe bananas on sale in the produce area of your supermarket. One time mommy didn’t have as much of the bananas as what the recipe called for so she decided to use unsweetened applesauce as a substitute for the rest needed since it seemed like it had a similar texture and some natural sweetness. Turned out really well !

Recipe source unknown.

We weren’t paid in any form to promote Bisquick.

Take care everybody !

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Pork And Scallion Wontons

Ingredients (we actually doubled the following ingredients)

  • ½ lb. ground pork
  • 2 scallions, sliced (we used 3)
  • 1 tsp. sriracha
  • 1 tsp. salt
  • 16 wonton wrappers**
  • 4 cups vegetable oil
  • ½ cup ponzu sauce (we didn’t measure how much we used)

Directions

  1. Take a large mixing bowl out and mix together in it the ground pork, scallions, sriracha, and salt. Working with just one wrapper at a time, moisten the edges using water (we moistened the edges twice to ensure that the wrappers would stay sealed later on). Spoon one tablespoon* of the meat mixture onto the center of the wrapper. Fold the wrapper over diagonally and seal the edges (Mommy likes to give the wontons an extra pressing around the edges to make sure that the wontons stay sealed). Take a medium-sized saucepan out and pour in the vegetable oil. Set the heat to medium and once the oil’s shimmering (we tried to maintain the heat around 350 degrees), add in the wontons and cook until they’re golden, flipping halfway through the cook time (about 3 minutes total) (we flipped ours occasionally instead of just once so neither side could get too dark). Take the golden wontons and place them on a paper towel-lined plate. Serve the wontons with the ponzu sauce.

*We could only get 2 teaspoons of the meat mixture to fit inside the wrapper even after flattening the meat. We kept ripping the wrappers trying to fit a tablespoon in.

**Because of both doubling the recipe and only using 2 teaspoons of the meat mixture instead of a tablespoon, we had 40 final wontons even after going through a learning curve with a few wontons

There’s some good flavor in the wontons themselves but they tasted even better with the ponzu sauce. We were kind of disappointed that we didn’t taste the sriracha in the wontons so we’re thinking about increasing it the next time we make this.This was the first time we’d tried ponzu sauce and it’s freaking awesome ! We love the citrus-y flavor to it.

Recipe source unknown.

Hope you enjoy life !

Sriracha Buffalo Chicken Wings With Lemon Dijonnaise Dip

If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !

Ingredients

  • 4 pounds chicken wings, split at the joints, tips removed
  • 2 tsp. kosher salt
  • A few grinds of black pepper
  • 2 sticks butter (we used salted butter)
  • ¾ cup Sriracha
  • Lemon Dijonnaise Dip
    • ½ cup mayonnaise
    • 3 Tbsp. Dijon mustard
    • Zest and juice of one large lemon
    • ½ grated garlic clove
    • ½ tsp. kosher salt

Directions

  1. Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
  2. Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
  3. While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the  butter mixture, serve it with the dip and enjoy !

*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.

** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.

***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.

We created this combo from a Food Network Mix & Match Wings article.

We weren’t paid in any form to promote Food Network.

Hope you enjoy life !

Restaurant-Style Salsa

Pre-season football has started and my dad is happier than a pig in mud ! Here’s a salsa recipe we found that’s great to enjoy for any game or party.

Ingredients

  • 1 (28-oz.) can whole tomatoes with juice
  • 2 (10-oz. each) cans Rotel Diced Tomatoes and Green Chilies (we used the original type)
  • ¼ cup chopped onion (we used ½ cup of Vidalia onions)
  • 1 jalapeño, quartered lengthwise and sliced thinly afterwards (we used a serrano)
  • 1 garlic clove, minced (we used 2 large garlic cloves)
  • ¼ tsp. sugar
  • ¼ tsp. salt (we used kosher salt)
  • ¼ tsp. ground cumin
  • Juice of half a lime
  • ½ cup cilantro (or more to taste) (we just went with ½ cup)

Directions

  1. In a food processor or blender (we used a food processor), add all the ingredients to it.
  2. Pulse the mixture until you get the consistency you want (we pulsed until it was as smooth as we could get it).
  3. Serve with chips (we liked eating the salsa with Tostitos Tortilla Hint of Lime Chips).

You can eat this right after you’re done making it but we find that the salsa is at its tastiest after it’s been left in the fridge overnight.

We got this recipe from a Ree Drummond cookbook.

We weren’t paid in any form to mention Rotel, Tostitos, or Ree Drummond.