Simple Banana Bread

 

Banana bread is one of those things that I really love but rarely make for myself. I remember to buy bananas like 3 times a year, and when I do remember to buy bananas I usually end up eating them all during the week instead of waiting for that perfect overripe state. But not this time! No! I was super prepared and I bought enough bananas to cover both breakfasts and bread making for the upcoming week. I purchased a slightly under-ripe bunch of bananas on Sunday and on Wednesday I had bananas that were just starting to speckle with brown. And so begins my tale of how to make banana bread.

Makes one 9x5" loaf

Ingredients:

• 3 medium ripe bananas
• 1/3 cup melted butter
• 1 c. sugar
• 1 large egg, beaten
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 c. all purpose flour
• Optional: 1 cup chopped pecans or 1 1/2 c. large chocolate chips (you can use regular ones, but I swear by the jumbo babies because I like the size better in a loaf -- regular chips tend to melt away and lose their shape). Heck if you really want you can add 3/4 c. pecans and 3/4 c. chocolate chips. It's your world.

Directions:

1.  Preheat the oven to 350 F and position the rack into the middle of the oven.
2. In a large mixing bowl mash your bananas. You can use a fork, a pastry cutter, a potato masher... Really anything. Just mash those nanners up until there are no pieces bigger than a big pea. Or a bean. Or a Junior Mint. You see, this is clearly an exact science. You may proceed.
3. Mix in the melted butter, then add the sugar, egg, and vanilla until thoroughly combined.
4. Next add the baking soda and salt, mix again to combine. Then add the flour and mix.
5. If you decided to add nuggets of goodness (aka pecans or chocolate chips), now is the time to fold them in.
6. Pour the batter into a greased 9x5" loaf pan. Bake for 55-65 minutes, or until a toothpick entered in the middle of the loaf comes out clean. Let it rest in the pan uncovered for at least 15 minutes before turning out onto a rack to cool completely, another 45 minutes.
7. Store in an airtight container or covered in foil for 3-5 days. 

 

Gin & Soda with Lime

Now for something short and sweet: I love gin and tonics like Augustus Gloop loves chocolate. I love chocolate, too, but when it comes to adult beverages I prefer unsweetened and even a bit on the sour side. Thus my undying love for G&T's. Unfortunately tonic water has almost as many calories as regular sweet carbonated beverages like coke or ginger ale, so I like to swap the tonic for zero-cal soda water.  This is a perfect example of adulthood: attempting to be health conscious while I get my drink on.

Makes 2

Ingredients:

• 4 ounces gin (I prefer Beefeater)
• 12 ounces soda water (1 can)
• 1 lime, sliced
• Ice 

Directions:

1. Place ice in two glasses. Add 2 oz. gin to each glass, pour 1/2 can soda water into each glass.
2. Lightly squeeze one slice of lime into each glass, then add the remaining slices to the glasses and stir. Serve and enjoy!

 

Ginger Beef and Bok Choy Stir Fry

Delicious and flavorful dishes do not have to be complex or expensive, and this is a perfect example of a quick and cheap yet scrumptious and filling meal. I kept thinking that I was forgetting something when I went to dish it up, that's how minimal the work is! It took me more time to eat my dinner than it did to make it, and that's a sure sign of a successful meal in my books.


Serves 2

Ingredients:

• 1 tablespoon sesame oil  (can substitute canola)
• 1 lb beef (chuck steak cut into strips, most grocery stores will sell the strips all prepped for you)
• 8-10 baby bok choy, quartered lengthwise
• 1 tablespoon minced ginger
• 4-6 cloves of garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame seeds, sriracha

Directions:

1.  Heat a large skillet over medium-high heat. Add the oil the the hot pan, then add in the beef. Cook the beef for about 3-4 minutes, stirring occasionally to brown all over. 
2. Add the baby bok choy, ginger, garlic, and soy sauce. Cook until bok choy is tender, about 5-7 minutes, stirring occasionally. Sprinkle on the sesame seeds then serve it up! I drizzled sriracha on my bowl of beef and baby bok choy for some heat.

White Sangria with Strawberries

This is unbelievably easy and perfect for those times that you want to get your party on but also pretend to be classy, like when you host ladies night at your place or bring a specialty drink to a barbeque.

To be quite honest before last weekend I had never made White Sangria, so I was a bit nervous. I mean, you pour everything in and have to hope for the best! Yikes!

However, after a Pinterest binge and a chat with a really friendly woman at the liquor store I just went for it. The beauty of Sangria is that you can tweak it to be what you want, not what it should be.

Also quite the bonus, you don't have to splurge on a crazy expensive wine, because all of the other ingredients will smooth out any cheapo wine you pick.

Makes 8-10 tumbler-sized servings (you'll probably want to double, triple, quadruple this recipe, it's just so dang delicious)

Ingredients:

• 1 pint strawberries, sliced (about 2 cups sliced)
• 1 cup orange juice
• 1 orange, halved
• 1 lemon 
• 1 bottle Pinot Grigio
• 1/2 cup Triple Sec
• 16-24 oz. ginger ale

Directions: 

1. In a small sauce pan add the strawberries and orange juice. Lightly simmer until the orange juice thickens to a more syrupy consistency, about for 8-10 minutes.
2. Meanwhile, slice the orange and lemon and place in a large pitcher.  Add the strawberries, wine, and Triple Sec. Use a long spoon to mix the fruit and wine, then let it sit covered in your fridge at least 4 hours (overnight if you can!). Pour in 16oz. ginger ale right before serving (adding more if needed).
3. Serve with a ladle, scooping some fruit into each cup as well. 

Substitution Options: 
Orange juice:  Any other citrus juice such as limeade, lemonade, or grapefruit juice etc.
Triple Sec:  Brandy, Cointreau, or White Rum
Ginger ale: Sprite, 7-up, Lemonade
Fruit: Apples, peaches, pineapple, mango... really anything that's in season!

Pizza Dip

I first made this dip in university for my boyfriend and his friends, and it was promptly devoured. I'll be honest, I was worried when I made this the first time. My bf doesn't like tomatoes, and I wasn't sure if a pizza dip with very little, uh, pizza sauce was going to be good. It doesn't look the greatest, but don't let that fool you. In fact, once you've tried it you'll secretly hope other people won't want to try it so there's more for you. This is good.

The name is really descriptive, but it's really all you need to know. It's pizza in the form of a dip.

I make it every year for the Superbowl as it seems to go well with chicken wings, beer, and binge eating. Like I said, perfect for game day. This is also not super gourmet, which makes it extremely easy to throw together. It's all about eye-ballin'. Want a more tomato-y sauce? Add more tomato sauce. Want more garlic? I have an idea! Add more Garlic. Do you see where I'm going with this?

Granted, we should be very clear that by making this dip you are essentially throwing out all plans for a nutritious and healthy game time snack.

Seriously, this dip is so filling on its own that the only other thing you might need is a long run to burn off the extra calories.

Ingredients:

• 4 cloves garlic, minced
• 1/2 medium yellow onion, diced
• 1 cup chopped pepperoni (or salami or any preferred fine, cooked sausage)
• 8-10 white mushrooms, sliced
• 1 cup sour cream
• 1 brick cream cheese
• 1 small can tomato sauce
• 1 can sliced black olives
• 2 green onions, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black cracked pepper
• 1 teaspoon red chili flakes
• Optional: 1 cup shredded mozzarella

Directions:

1. In a medium pan over medium-low heat saute the garlic and onions until translucent, about 3 minutes.  Add the pepperoni and mushrooms. Stirring occasionally, cook until mushrooms release their moisture and begin to brown, about 5-7 minutes. 
2. Meanwhile, mix the sour cream, cream cheese and tomato sauce until well blended. Add the pepperoni and mushroom mixture, black olives, green onion, chili flakes and s & p, and mix to combine. Optional: if you're really going for it, you can also mix in 1 cup shredded mozzarella cheese at this time.
3. Can be made one day ahead, keep covered and chilled in refrigerator until ready to bake. 
4. Bake in preheated 400 F oven for 20 minutes, or until edges are bubbly. Serve hot with garlic bread, tortilla chip, or dipping veggies.

Now go throw your self-hate and shame out the window, embrace your inner wild child, and go crazy on this dip. Just do us all a favor and reserve a bit of that enthusiasm for the gym later. You'll need it.

Double Chocolate Cookies

I always make room in my life for chocolate, and since it's Superbowl Sunday I decided to whip up a batch of cookies to bring along.   Baking is not like cooking, you can't "fake it 'til you make it", so after a bit of searching in my cookbooks and online, I decided to try Martha Stewart's Double Chocolate Chunk Cookies.

Imagine the best chocolate chip cookie and the best brownie you've ever had, combine the two, and that's what these cookies are like. What more can a girl ask for?

These cookies are super rich and indulgent, so prepare to share with others unless you want to go into a chocolate coma.Which, I mean, is totally your choice.

Ingredients: 

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces semi-sweet bakers chocolate
• 1 cup dark chocolate chips (you can use semi-sweet, milk, or even white chocolate if you prefer)
• 1 stick butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract 

Directions: 

1. Preheat oven to 325 F. Prepare two baking sheets by lining with parchment paper, set aside. 
2. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. 
3. Melt the butter and chocolate in a double-boiler until smooth. Pour the melted chocolate into a large bowl, then mix in the sugar and eggs until combined. Mix in the dry ingredients you prepared earlier. Fold in the chocolate chips. 
4. Use a tablespoon to scoop golf ball-sized amounts of dough onto the prepared baking sheets, spacing the dough about 2 inches apart. Bake in the middle of the oven for 15 minutes. The cookies will look very soft, just slightly beginning to crack when you remove them from the oven. You'll probably even think, no these aren't done! Ignore your reaction, transfer the parchment to a wire rack and let the cookies cool at least 10 minutes before handling. 

Simple Prime Rib

I easily consider myself a "steak and potatoes" kinda gal -- red meat is something that I never tire of, particularly a good roast beef.  Of course, like every one else I have a budget, I value my health, and I also like to change it up, so I don't eat red meat every single day. Hello, Adulthood. Right after Christmas I purchased a turkey and a few prime rib roasts (see, that's my budget playing into my food choices!) to portion out and freeze for later on.
To celebrate the weekend (it's the little things in life) I served this prime rib roast along with a warm carrot and potato salad. Leftovers are going to be eaten today in the form of a sandwich... unless I get too lazy and just eat the roast beef straight out of the container. There's a high probability of that happening.

And, always a recurring theme on here, it's really easy to make.

Serves 2

Ingredients:

• 1 standing prime rib roast (3-4 pounds for two people, or 1 bone for two people)
• 2 tablespoons salt
• 2 teaspoons black ground pepper
• 1 tablespoon olive oil

Directions:

1. Bring the prime rib out of the refrigerator and let it sit for about 30-45 minutes (to allow it come to room temperature). Preheat oven to 450 F.
2. Coat a roasting pan in foil and grease lightly.
3. Mix the salt and pepper together in a small bowl. Rub the oil all over the roast, then rub in the salt and pepper mixture to coat the whole cut of meat.
4. Stand the rib fat-side up in the pan and roast in the center of the oven for 20 minutes, and do not open oven. Turn the heat to 350 F and cook an additional 15-17 minutes per pound for medium-rare (use a meat thermometer for the safest and most accurate cooking: 115-120 F for rare, 125-130 F for medium).
5. Remove roast from oven and let it sit for at least 20 minutes before carving. At this time you can use the pan drippings for a gravy if you wish.

 Note: If you are serving the meat later on, you can reserve a portion of the drippings in the pan, carve the roast, then place the meat back in the pan to keep everything moist.