Breakfast · Cakes

Baked Banana Donut Holes (3 Ingredients)

cathysmahaLeave a comment

What to do with leftover bananas? Usually, I make banana bread, but I wanted something different. When I ordered groceries, I thought I ordered 2 bananas not knowing the grocery chain changed the quantity from 2 single bananas to 2 large bunches. Holy moly! I tried this recipe and enjoyed the donut holes. Two of my 5 grandchildren loved them…the other three did not. This would be such an easy recipe for young bakers to try.

Baked Banana Donut Holes (3 Ingredients)

INGREDIENTS:
  • 1 ½ cups Self-Rising Flour (Note 1)
  • ¼ cup Light Olive Oil (Note 2)
  • 1 ⅓ cups Mashed Banana (Note 3)
DIRECTIONS:
  1. Preheat the oven to 350°F (180°C). Oil generously two 12-hole mini muffin pans with cooking oil.
  2. In a mixing bowl, mash the ripe bananas, pack them in a measuring cup to get the exact amount. If you mash too much banana, freeze it, and use it in a smoothie later.
  3. Add olive oil and self-rising flour, and use a rubber spatula to stir and form a sticky banana muffin batter.
  4. Use a small cookie dough scoop to fill each muffin hole up to 3/4 their level.
  5. Bake the donut holes for 20-22 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.
  6. In a small bowl, prepare the cinnamon sugar: stir sugar and cinnamon. Set aside.
  7. Flip the pan upside down on a cooling rack and let them cool for a few minutes.
  8. Meanwhile, place the olive oil in a oil spray bottle, (or use a pastry brush).
  9. Spray oil all over the mini muffin, or use a pastry brush to lightly brush each mini muffin and immediately roll it into the cinnamon sugar.
  10. They will look like mini banana muffins coated with cinnamon sugar but taste like donut holes.
  11. Note 1: You can replace the self-rising flour with 1 1/2 cups of all-purpose flour + 3 teaspoons of baking powder. The recipe hasn’t been tested with all-purpose gluten-free flour, I can’t guarantee it delivers a great taste/texture. The recipe won’t work with almond flour or oat flour.
  12. Note 2: Any low-flavor oil works, like canola oil or refined coconut oil.
  13. Note 3: Make sure you use ripe bananas with black spots on their skin for the best sweetness.

Recipe from theconsciousPLANTKITCHEN

Vegetables

Easy Boursin Vegetable Bake

cathysmahaLeave a comment

Roasted vegetables are a favorite of mine and this recipe called for roasting vegetables with Boursin. What isn’t delicious with Boursin cheese? The recipe is so easy and the result is delicious. I especially like the pop of flavor with the roasted tomatoes. This recipe could easily be changed with other vegetables. I will be making this recipe over and over again.

Easy Boursin Vegetable Bake

INGREDIENTS:
  • 1 small head cauliflower, cut into very small florets
  • 1 small onion, sliced thin
  • 7 oz cherry tomatoes
  • 1 large zucchini, cut into thick half moons
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 tsp each salt, garlic powder, onion powder + Italian herb blend
  • black pepper, to taste
  • 5 oz Boursin cheese
DIRECTIONS:
  1. Preheat oven to 425℉.
  2. In the 9×13 inch baking dish, add in the cauliflower florets, onion, tomatoes, zucchini, garlic, olive oil, salt, garlic powder, onion powder, Italian herb blend, pepper and mix together until all is coated. Spread out evenly. Next, add in the Boursin in the middle and drizzle with olive oil. Bake for 35-40 minutes or until golden brown on top and cauliflower is fork tender. Mix it all together and serve immediately.

Recipe from HungryHappens

Casseroles · Fish · Greek

One Pan Mediterranean Shrimp Orzo Bake

cathysmahaLeave a comment

Shrimp Orzo Bake is a delicious dinner, served with a salad. I love the creaminess of the orzo with the spinach, zucchini, and sun dried tomatoes. I like olives but would omit them next time and instead serve them on the side for those that really enjoy good Kalamata olives.

One Pan Mediterranean Shrimp Orzo Bake

INGREDIENTS:
  • 1½ lbs wild shrimp, shelled + deveined
  • 2 tbps olive oil
  • 2 cups orzo pasta, uncooked
  • 1 small zucchini, coarsely grated
  • 5 oz sun dried tomatoes, chopped
  • 1/2 cup Kalamata olives
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • 1 tsp Italian herb blend
  • 1/2 tsp onion powder
  • salt + pepper, to taste
  • 2 oz baby spinach, rough chop
  • 7 oz feta cheese, crumbled
DIRECTIONS:
  1. Preheat oven to 425℉.
  2. Using a paper towel, blot your shrimp dry. Lightly coat shrimp in 1 tbs olive oil, season with salt, garlic powder, onion powder and Italian herb blend.
  3. In a 9×13 inch baking pan, add in the olive oil, orzo, zucchini, sun dried tomatoes, olives, garlic, broth, Italian herb blend, onion powder, salt, pepper and mix together until combined. Next, cover with parchment paper and aluminum foil and bake for 20 minutes. Then, take it out of the oven, uncover, add in the spinach and feta and mix until incorporated. Top with the shrimp and pop back in the oven for 8-10 minutes uncovered. Stir it all together and serve with fresh lemon juice and basil or parsley.

Recipe from HungryHappens

Poultry

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

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Daughter, Megan, has been raving about these tacos. Megan made hers in the crockpot and did not broil the meat. She also suggested that pineapple or mango salsa on the side would be delicious! Everyone in her family little and big, ate every bite!

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

INGREDIENTS:
  • Instant Pot Hawaiian Chicken
    • 1.25 lbs. boneless skinless chicken thighs
    • 2 cups fresh pineapple, finely chopped
    • 1 jalapeño, minced (remove ribs and seeds for less heat)
    • half of a red onion, minced
    • 3 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 tablespoon sriracha
    • 1 tablespoon yellow mustard
    • 1/4 cup water
  • Jalapeño Ranch
    • 1/2 cup mayonnaise
    • 1/4 cup olive oil
    • 1/4 cup water
    • 1 tablespoon white vinegar
    • 1 jalapeño (remove ribs and seeds for less heat)
    • 1 clove garlic
    • 1 teaspoon dried dill (or about 1/4 cup fresh)
    • 1/4 cup fresh parsley
    • 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
    • black pepper to taste
    • 1/2 teaspoon salt
  • Extras:
    • Cabbage for the slaw
    • Tortillas
    • Any extra toppings you like
DIRECTIONS:
  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
  3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

Recipe from PinchofYum

Soups and Stews · Vegan · Vegetables · Vegetarian

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmahaLeave a comment

Sweet Potato Coconut Curry Soup is high in protein and fiber. It is simple to make and good for a meal on a cold winter’s day. Not everyone loves a vegan recipe like this but it good for a change. I used 1/2 of the recommended curry powder and found it to be just right for my taste. For those that are photo critics, I know the photo looks like butterscotch pudding or…something worse. I never, ever said I was a great food photographer. I’m just logging recipes for myself and my family!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder (I used 1 tablespoon)
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
  2. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
  3. Serve as a soup or serve over quinoa, brown rice, etc. for a meal.

Recipe from VeggieChick

Cookies and Bars

Bailey’s Cookies

cathysmahaLeave a comment

Bailey’s Cookies sounded like an amazing cookie and it was, in fact, very good. However, the Bailey’s Irish Cream was faint and left me wanting a stronger Bailey’s vs. chocolate flavor. However, I served them, ate them, and thought they were good. If I make these again, I definitely would like a stronger Bailey’s flavor. On the other hand, maybe a side of Bailey’s with the cookie would solve the problem. Cheers!

Bailey’s Cookies

INGREDIENTS:
  • 1 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 cup Bailey’s Irish Cream
  • 1 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1/4 cup of cocoa powder
  • 2 1/2 cups flour
DIRECTIONS:
  1. Preheat oven to 350 degrees fahrenheit. Prepare baking sheets with silicone sheets, parchment paper, or oil.
  2. Cream together softened butter and both sugars.
  3. Add egg, vanilla and Bailey’s. Mix until well combined.
  4. Add baking soda, cream of tarter, cocoa powder, and flour. Mix until well combined.
  5. Using a small cookie scoop, place 12 scoops on each cookie sheet. Press each down lightly with a fork. Optional: Sprinkle with crystalized sugar or sprinkles if desired.
  6. Bake for 6-7 minutes. Cool before transferring to a cooling rack.

Recipe from Mrs. Brown’s Kitchen

Sandwiches

Philly Cheesesteak Sloppy Joes

cathysmahaLeave a comment

Growing up in Iowa, I often enjoyed maid-rites and sloppy joes. This is a new take on the sloppy joe and quite delicious. A wonderful weeknight meal for the family.

Philly Cheesesteak Sloppy Joes

INGREDIENTS:
  • 2 pounds lean ground beef, 96/4
  • 1/2 cup diced yellow onion, 70g
  • 1/2 cup diced mushrooms, 45g
  • 1 medium green bell pepper, diced (150g)
  • 1 tablespoon flake salt, (Use less if using table salt)
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup low fat cottage cheese, 110g
  • 4 tablespoons cheddar cheese powder, Walmart or Amazon sell it–or use the packet from a box of Kraft Mac & Cheese
  • Optional: We sauteed additional chopped onions and yellow peppers to put on top of the sloppy joe. Yum!
DIRECTIONS:
  1. In a medium sized pan, over medium-high heat, cook your ground beef until no longer pink. Strain out any excess grease.
  2. Return to heat and add the onions, mushrooms, bell peppers, and seasonings. Cook 5-7 minutes until the veggies are soft.
  3. Stir in the ketchup, Worcestershire sauce, cottage cheese, and cheddar cheese powder. Cook until all the cheese melts.
  4. I like to put all the buns on a cookie sheet with a slice of provolone on one side. Broil on high 3-4 minutes until the bread is toasty and the cheese is melted.
  5. Add 125g (heaping 1/2 cup) of the beef mixture to each bun. Enjoy!

Recipe from StayFitMom and cooked by daughter, Megan

Czech Heritage and Dishes · Pastas

Czech Šunkofleky (Ham and Pasta Bake)

cathysmaha1 Comment

Czech Šunkofleky (Ham and Pasta Bake) is a traditional Czech pasta casserole. I’ve been wanting to try it for YEARS and finally had all of the ingredients and the motivation to make it. I adapted the original recipe and added cabbage and onions to the recipe. I substituted Spätzle for the noodles since I had a package on hand. I liked the results!

This is not a dish that was served in our family home in Iowa. We had many other Czech dishes, but this was a new, very tasty addition to our family collection.

Note: I realize the photo is bland and looks like scrambled eggs, but it is very tasty. I saw a post recently that the late Anthony Boudin once referred to the Czech cuisine saying, ‘This is the land that vegetables forgot.’ May I just say, I did add onion and cabbage and I think that counts for something!

Czech Šunkofleky (Ham and Pasta Bake)

INGREDIENTS:
  • 1 pound broad egg noodles or pasta (I used Spätzle)
  • 14- 16 ounces of smoked ham, diced
  • 4 large eggs
  • 1 1/3 cups milk or cream
  • 3/4 teaspoon salt
  • 3/8 teaspoon pepper
  • 1/2 cabbage, shredded
  • 1 large onion, diced
  • 2 tablespoons butter for sautéing cabbage and onion
  • Butter or oil for greasing the pan
  • Optional: breadcrumbs or cheese for topping (I used breadcrumbs)
  • Optional: pinch of nutmeg
DIRECTIONS:
  1. Cook the noodles/pasta: Boil pasta in salted water until al dente. Drain and let cool slightly.
  2. Cook the cabbage and onions: Sauté the cabbage and onion in 2 tablespoons of butter until cooked through.
  3. Make the custard: In a bowl, whisk together eggs, milk (or cream), salt, pepper and nutmeg (optional).
  4. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish.
  5. Mix and assemble: Add ham, noodles, cabbage and onions, to the egg mixture. Stir well. Pour into the dish and spread evenly.
  6. Optional topping: Sprinkle with breadcrumbs or grated cheese. (I used breadcrumbs).
  7. Bake for 30-35 minutes, or until golden brown and set.
  8. Cool slightly, then slice and serve.

Recipe adapted from Easyworldrecipes

Soups and Stews

Italian Sausage Butternut Squash Soup

cathysmahaLeave a comment

Cold days and soups go together like bread an butter. With some butternut squash and some sweet potato on hand, I whipped up this soup and enjoyed the results. While I normally like beans in a soup, I think this soup would be better with corn, peas or even small pasta. The flavor is quite good and even my 3 year old grandson liked it.

Italian Sausage Butternut Squash Soup

INGREDIENTS:
  • 1 tablespoon unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 pound ground Italian Sausage
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes (I used 1.25 lbs. each of squash and sweet potatoes)
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained (I blended the tomatoes)
  • salt and freshly ground black pepper, to taste
  • heavy cream, for garnish, optional
  • chopped fresh parsley, for garnish
DIRECTIONS:
  1. Melt 1/2 tablespoon butter in a Dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  2. Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  3. Melt the remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then, stir in the chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce the heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes or until the squash is tender. Start checking around the 10-minute mark.Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  4. Remove from heat. Discard the bay leaf. Remove a couple handfuls of butternut squash chunks from the soup and set aside. Using an immersion blender, blend the soup until smooth. You can also blend the soup in a traditional blender and return the soup back to the stockpot.
  5. Return the butternut squash chunks back to the pot and set the pot over medium heat. To the soup, add the beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes or until heated through.
  6. Taste for salt and pepper, and adjust accordingly. Drizzle with cream and garnish with parsley. Serve.

Recipe from EasyWeeknightRecipes

Czech Heritage and Dishes

Houbový Kuba

cathysmahaLeave a comment

This Czech dish has been on my ‘must make’ list for some time. I did not enjoy this dish growing up, but I knew that this frugal, earthy dish must have been made by my Czech ancestors. I cheated and used Quick Barley, greatly shortening the cooking time.

Houbový Kuba is often made at Christmas served with a side of pickled vegetables. I did not have pickled vegetables on hand, but enjoyed this as a side dish. I also enjoyed leftovers with a little sweet Thai chile sauce…I know it’s weird but it was quite tasty. My Czech ancestors would be embarrassed, I’m sure.

Houbový Kuba

INGREDIENTS:
  • 1 cup dried mushrooms
  • 1½ cup cold water
  • 1 cup pearl barley (I used Quick Barley)
  • 2 tablespoons butter , divided
  • 1 cup vegetable stock or broth
  • 2 large onions , finely chopped
  • 6 cloves garlic , minced
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • Salt and pepper , to taste
DIRECTIONS:
  1. Place the dried mushrooms into a bowl or large jug, pour over 1½ cups/400ml water, and leave to soak overnight.
  2. Place the pearl barley into a suitable-sized bowl or jug, and add enough water to cover by 2-3” (5-8cm). Leave to soak overnight.
  3. The next day, drain and gently squeeze out the mushrooms but keep the soaking water, and set it aside.
  4. Drain the barley (discard the water), rinse it well.
  5. In a medium-large skillet, heat half of the butter over a medium heat, and gently toast the barley for a few minutes, until it starts to turn golden. Keep it moving around the pan to prevent it burning.
  6. Stir the mushrooms into the barley, and add 1 cup (250ml) of the mushroom soaking water.
  7. Once that has been absorbed, add the rest of the mushroom water, and half of the vegetable stock. Give the barley and mushrooms a stir, reduce the heat to low, and simmer for 40 minutes or so, until the barley is soft. Stir occasionally, and add more stock as necessary.
  8. While the barley is cooking, over a low heat, gently fry the onions and garlic in the rest of the butter, until they start to caramelize.
  9. When the barley and mushrooms have around 10-15 minutes to go, pre-heat your oven to 350F/180C.
  10. Once the barley is cooked, remove the skillet from the heat, and mix in the onions and garlic, plus the caraway seeds and marjoram. Season with salt and pepper.
  11. If you’re not using an oven-proof skillet, transfer the houbový kuba to a greased oven dish, then bake in the centre of the oven for 15 minutes.
  12. Serve with pickled vegetables.
  13. Store leftovers for up to a week in an airtight container in the fridge.

Recipe from 196flavors