How To: Turn a Banana Over-Ripe in the Oven

A few weeks ago I had gone to the grocery, did my usual grocery shopping but picked up some bananas. Usually, I do not ever get bananas but this time I did; I had it in my head that I wanted to make some banana bread. However, banana bread with yellow bananas would not work, so I started to ponder how I could make the bananas I had purchased over-ripe faster than letting them sit out on the counter.

I started to do some research and discovered that bananas turn brown in warmer temperatures and that people sometimes sit them outside to brown faster…well as you all know it’s not warm outside in Tennessee right now. After a minutes of pondering what I was going to so the light bulb went off in my head….hello you have an oven!!

So I decided to try an experiment with my bananas in my oven and it was successful!!

 

 

Over-ripe Bananas in your Oven

Preheat your oven to 350 degrees

On a cookie sheet/ pizza pan, arrange your bananas so they are not touching (about an inch apart)

For 15 minutes, cook bananas on the side they are on. After the 15 minutes are up, flip the bananas over and cook again for another 15 minutes

Once the bananas are done, let cool for 10 to 15 minutes before use.

 

 

Roasted Dijon Potatoes

Potatoes, Potatoes, Potatoes….oh how I love thee.

Growing up I would spend lots of time out at my grandparent’s farm in Dickson County, TN. One of my favorite things to do on the farm was to go to the garden with Dada. I can remember as a little girl, sitting in the garden with my plastic shovel…(you know the beach sets you can buy in the summer with the pale and the shovel included…that’s the shovel I was using) and trying to dig up potatoes.

We would take the potatoes back to my grandmother and she would make the best creamed potatoes you have every put into your mouth. She would make them for every meal and I was always thrilled! Since her passing my mother still continues making them just like she did; every time I take a bit I am reminded of the memory of sitting in her kitchen listening to the mixer run and watching her make the creamed potatoes and then enjoying them for lunch on a Sunday after church.

A new recipe I tried here recently was Dijon potatoes. Dijon potatoes area a quick yummy side dish you can add to any dinner you have. I made them one night for my boyfriend and his friend and they were devoured.



Dijon Potatoes

1lb bag of red potatoes, quartered

6 tbsp. Dijon mustard

2 tbsp. olive oil

1/2 tbsp. paprika

1 tsp. salt

1 tbsp. fresh thyme

1 tbsp. fresh chives, chopped

2 cloves of garlic, minced

½ tsp. black pepper

Tools: Casserole Dish 13x9  and Cooking Spray

Preheat oven to 425 degrees. Coat the casserole dish with cooking spray

In bowl, combine Dijon mustard, olive oil, paprika, salt, thyme, chives, garlic, and black pepper.  Add quartered potatoes and toss.

Spread out potatoes onto the casserole dish. Bake for 30 to 45 minutes until tender.

 

 

Brown Sugar and Bacon Chicken Wraps

Tis the season to eat finger foods, fa la la la la la la la la.

Being that it’s a week before Christmas we are all busy finishing our shopping, wrapping presents, and preparing our holiday menus. We all have our favorite finger foods to eat this time of the year but if you are looking for something different to make this year, how about you try Bacon and Brown Sugar Chicken Wraps.

This is an easy recipe that you can prepare in no time and will be enjoyed by all at your party. I recently made these at my housewarming and they were a hit, ran out before everyone had the opportunity to enjoy them.

Bacon and Brown Sugar Chicken Wraps

2 packages chicken tenders

1 package center cut bacon

¾ cup packed brown sugar

¼ tbsp. chili powder

 

Tools: Toothpicks, Cookie Sheet, Parchment paper

 Preheat oven to 350 degrees.

Step 1: In a Bowl, mix together brown sugar and chili powder and set aside

Step 2: Cut chicken tenders and cut each tender into about 3 pieces, if some are larger cut into 4 pieces. Place cut pieces into the bowl of the brown sugar mixture

Step 3: Take your center cut bacon strips and cut into equal halves.

Step 4: Take a piece of your chicken, roll it up in a piece of bacon, stick a toothpick in it and place it on a parchment paper lines cookie sheet.

Bake for 30 to 45 minutes or until bacon is crispy.

 

 

 

 

White Turkey Stew

If your family is anything like mine, we end up with lots of leftovers after our Thanksgiving dinner. Growing up, my wonderful mother would cook a feast fit for a king so therefore, leftovers were inevitable. She would always make the effort to send some home with family but some always ended up some in our refrigerator. Usually, we would eat on what was left but eventually tossed the rest; you can only eat the same thing so many times.

However, not until this year did I realized that I could cook new dishes with those leftovers from Thanksgiving. This year I acquired my leftover turkey from my boyfriend who had two cooked, so I decided to make some soup.

Soup is a meal that I have rekindled my love of within the last couple of years. Granted it may have been due to being a college student and soup was a freezable, homemade treat my mom would pack up and send with me back to Chattanooga but I have renewed my love of soup!  

 So back to the recipe, thanks to my boyfriend and his leftover turkey I decided to make it into a stew. Here’s my creation with all of my favorite vegetables and just enough spice to warm your tummy.

White Turkey Stew

 1 medium chopped onion

1 cup finely chopped celery

1 cup chopped carrots

2 cups chopped potato (about 4 red potatoes)

1 tbsp fresh thyme

1 tbsp chopped chives

3 (14.5oz) cans of low sodium chicken broth

2 (15.5oz) cans of cannellini beans

1 package McCormick White Chicken Chili seasoning packet

1 lb. chopped turkey

Tools: Crock-pot

1) Add all of your vegetables and herbs to your crock-pot.

2) Pour in your low sodium chicken broth and beans.

 3) Open the packet of seasoning pour in and stir until blended well

 4) Add your turkey slowly not to have broth splash out of the crock-pot. Give the whole mixture a good stir to mix all ingredients together.

5) Turn your crock-pot on slow and let cook for 8 – 10 hours.

**Great dish you can put on in the morning and by dinner it is ready for you to enjoy**

Healthy Snack: Apple Chips

Oh the sweets of the holiday season, we all make a conscience effort to watch how many sweets we eat but sometimes pecan or pumpkin pie, iced sugar cookies, fudge, candy canes, chocolate pretzels with crushed peppermints, and cakes of all sorts override our brains efforts and we succumb to the temptation. We fill our tummy full and wind up with belly ache or a sugar rush.
For this holiday season, here’s a much healthier option for your family, children and friends: Apple Chips.

To make apple chips it is much like dehydrating and apple but you let the apple rings bake for a little bit longer until they are crispy.

Cinnamon Sugar Apple Chips

4 medium size apples (Gala or Fiji)

3 tbsp cinnamon*
3 tbsp granulated sugar*

*You can purchase the already mixed cinnamon and sugar at your local grocery store

Tools: apple core, sharp knife or mandolin, parchment paper, and cookie sheet

1)      Preheat your oven to 275 degrees, place a piece of parchment paper on your cookie sheet to get it ready for the apple slices

2)      In a bowl combine cinnamon and sugar and use a fork to mix together. (If you have an empty spice box, you can pour the mixture into the container to make it easier to sprinkle on the apple slices)

3)      Give your apples a good washing and twist off the stems

4)      Using the mandolin or a sharp knife, slice the apples into thin slices. You will want to make sure your apple slices are not paper thin but thick as a nickel is too thick.

5)      Once your apples are sliced, place them on the parchment paper lined cookie sheet.

6)      Give your apple slices a light dusting of the cinnamon sugar mixture.

7)      Place in oven to make for 2 hours.

8)      Once done, let sit for 3 to 5 minutes to cool before serving.

**If you do not like cinnamon you can omit steps 2 &6**

　

Half of these Apple Chips have the cinnamon sugar mix and the other half do not.

You can serve apple chips with a caramel dip or a cream cheese dip if you prefer.

Honey Garlic Pork Cutlets

Story from my past: In the summer of 2002, between my 7th and 8th grade years in middle school I took a trip to Gunpo City, South Korea. Up until that time I had never been out side of the country and I honestly could not wait to go some place I had never been. Not every having had any Korean food before in my life, I was in for a shock...

Upon my arrival there we were treated to a spread sort of like what you would find for Thanksgiving dinner, however, their spread included things I had never even thought about eating. I soon learned that bulgogi (marinated beef that has been grilled or pan-cooked), ours was grilled on an open faced grill right there on our table, and white rice would be most of what I ate on that trip. I tried the kimchi both the cabbage and cucumber kind and numerous other delicacies South Koreans enjoy at meal time.

My inspiration for this dish came from the base ingredients you typically find in a traditional Korean marinade: soy sauce, sugar, oil, pepper, and garlic; except I gave it my twist.


Honey Garlic Pork Cutlets

1/4 cup honey
3 tbsp low sodium soy sauce
2 tbsp minced garlic
2 tbsp dijon mustard
2 tbsp apple cider vinegar
1 lbs pork cutlets, about 4 to 6 pork cutlets


In a bowl combine all ingredients and whisk together. Add your pork cutlets and let sit in refrigerator to marinate.

You can marinate the pork for 30 minutes or longer for pork to soak up the flavor.

When you are ready to cook the pork. Preheat over 350 degrees and in a shallow baking dish cover with aluminum foil. Place pork cutlets on the foil and let bake for about 30 minutes.


*** You can use this marinade for pork chops, pork tenderloin, chicken, steaks, or salmon. ***

Taco Soup

Growing up, my mom always made the effort to ask my sister and me what meal we would like to have for dinner. Grace and I had our usual meals we would request but one of my favorite was tacos. Taco night was a favorite of mine for a couple of reasons, we would all try and see who could not make a mess on their plate because lord knows we were usually messy eaters that night and because it was not often a meal we would have, but when we did it always seemed special. 

Now that I am in a house of my own I have been trying to come up with a list of soups I can make and store for the winter or heat up for dinner one night I do not want to cook. One night I was making tacos and thought taco soup would be a great one I could add to my list. So I took the basics of tacos with the meat the seasoning and thought about what I could put on a taco. I decided that lettuce was definitely a no, no to put into a soup so I had to think outside the box. 

After much thinking and experimenting in the kitchen I have finally come up with my Taco Soup. I have plenty stored in my freezer for a cold winter’s night.

Hope you all enjoy!!

Emily’s Taco Soup

1 lbs. ground lean beef

1 medium onion, chopped

1 cloves minced garlic

1 packet of taco seasoning

1 can sweet yellow corn

2 cans of beans (you can anything you prefer…I used 1 can black bean and 1 can kidney beans)

2 cans tomato sauce

1) In a skillet, add your beef, onion and garlic. While your meat is browning the onions and garlic will sauté. Once the beef is browned throughout, drain off the excess grease.

2) In a Dutch oven or stock pot, which ever you may have, add tomato sauce, taco seasoning, yellow corn, beans, and beef mixture.

3) Bring to a simmer on medium heat for about 30 to 45 minutes.

* Garnish with your choice of shredded cheese, sour cream, salsa, or tortilla chips. *

**Note: If you are daring and want, you can add a can of Rotel to the mix for a good kick**

Apples, Apples, and more Apples

As some of you might know, I became a homeowner back in July. My family was very supportive of my decision, so naturally, they would naturally want to and see the house once I was unpacked and was settled. Well until now I have not had a housewarming party or had a causal showing of my new home due to me taking my time to make my house my own. Now, little over 3 months later, I am almost, finally done with the little changes to my house that I have planned a housewarming.

So for this event I have thought about what food I should serve: should it be light finger food or heavy hor d'oeuvres. I want something that is going to make my house smell warm and inviting. I have been searching Pinterest for any inspiration I can find and I finally found my solution, apples.

I have alway seen an apple fruit I cut up, dip in caramel or bake in pie. After my discovery, I have found there are numerous things you can do with the apple its self.

***Use the apple itself as the serving piece.***

Warm Apple Cider...in and Apple Cup (recipe below)

Ice Cream in and Apple bowl...add some warm caramel

Warm Apple Pie...baked in an APPLE!!! (recipe below)

Simple Warm Apple Cider

1 gallon apple cider

1 qt. orange juice

1 cup lemon juice

1 qt. Pineapple juice

½ teaspoon ground cinnamon

½ teaspoon ground clove

¼ teaspoon ground nutmeg

¼ ground all spice

3 cups water

Pour all ingredients into crock pot and mix well. Set crock pot to low.

By using a crock pot, you can keep the cider warm and it will be ready to serve whenever your guests are thirsty.

As all of the ingredients start to heat up the aroma will seep out and fill your home. 

 

The recipe I recently made was Warm Apple Pie baked in a hollowed out apple. I have not usually been a fan of apple pie (I know so not-American) but I actually liked this recipe.

Warm Apple Pie....baked in an apple

6 Granny Smith Apples
1 teaspoon of ground cinnamon
1/4 cup sugar
1 tablespoon light brown sugar
1/4 cup flour
Pie Crust (pre-made or homemade)

Apple Wash

2 cans Sprite
1 tablespoon lemon juice
1 tablespoon lime juice

 1) Slice off tops of apples and discard. Use a melon baller to remove the flesh of the apple. BE CAREFUL not to puncture the peel.

(If you want to salvage the apple flesh you can use it for the filling for the apple pie)

2) Once all apples have had the flesh scooped out place apples upside down in bowl of apple wash. This will help the apples not turn brown.

3) With your other 2 apples, remove the skin and chop into small pieces.

4) In a bowl mix chopped apples, sugars, flour, and cinnamon. Scoop apple mixture into hollowed out apples.

5) Roll out your pie crust and slice into 1/4 inch strips. Cover the top of the apple in a lattice pattern with the pie crust strips.

6) Place apples in an 8x8 pan. Bake at 350 for about 30 minutes or until crust is golden brown.

Enjoy!!

Hollowed out apples filled with apple pieces

 Apples covered in pie crust in lattice pattern before baking

Apple after baking...Yummy!!!

Hamburger Casserole

A popular southern tradition we hold in the highest regard is the passing down of recipes from generation to generation. Some of these recipes are secret and are only shared amongst family but others are one we make for potlucks, dinner parties, and church dinners. These recipes are the younger generation’s ties to the history of their family.

One recipe Mammy, my mother’s mom, passed down to my mom and which she has passed down to me is what I know as Hamburger Casserole. The recipe has changed names but the ingredients have stayed the same with some new additions.

WARNING: If you have a meat and potato kind of person in your family, this is a recipe that will keep them asking for more.

So here’s my Mammy’s recipe with my twist. Hope you enjoy.

Hamburger Casserole

Ingredients:

1 lb. ground lean beef (you can use ground chuck or ground round if you prefer)

3 medium potatoes

2 cans of Peas and Carrots (can use one bag of frozen, if you choose)

2 cans Tomato Sauce (you can use Tomato Soup as well)

2 cloves garlic, chopped

1 medium onion, chopped

2 cups mild cheddar cheese, shredded

2 tbsp. Seasoning Salt

2 tbsp. butter, melted

Salt and pepper to taste

 Directions:

1)      Preheat oven to 350 degrees and grab a 13x9 inch baking dish.

2)      In a skillet, brown lean beef and add onion and garlic to sauté. Drain mixture of excess grease once beef is completely browned.

3)      Wash, peel and dice your potatoes. Once done place the potatoes in a stock pot, add just enough water to cover the top of the potatoes and place on stove to cook. You will need to cook potatoes until tender. You should be able to easily stick a fork in them.

4)      While your potatoes are cooking take your 13x9 inch baking dish, pour beef mixture on the bottom of the baking dish and spread out an even layer. Sprinkle the 2 tbsp. of seasoning salt over top.

5)      Once the potatoes are done cooking, drain off any excess water. Layer the potatoes over top of the beef mixture. Take your melted butter and drizzle over top of your potatoes. Add your salt and pepper.

6)      In a mixing bowl, combine your peas and carrots and tomato sauce; once mixed, pour over potatoes. (Note: If you want to thin the mixture out some, add a little water and mix again.)

7)      Bake in oven for 25- 30 minutes until edges are bubbling. Pull casserole dish out and sprinkle cheese over top. Put back into oven for an additional 5 minutes or until cheese is melted.

 

 

 

 CHALLENGE FOR YOU THE READER: Since family recipes are ones we like to enjoy and share. Leave me a comment with your favorite family recipe/ or name of dish you and your family enjoy!!

 

 

 

 

 

Roasted Butternut Squash: 2 ways

I love me some squash!! Ever since I was a little girl I would to go the garden with Dada and pick the fresh vegetables. Squash was always one of my top 10 vegetables I had enjoyed picking. To a little girl it was unfathomable how you get a yellow crooked neck squash from a pretty, fuzzy yellow flower. I later learned that pretty, fuzzy yellow flower was the beginning of the squash’s life and that it was not known by a different name, it was a squash blossom.

Recently I have developed an interest in butternut squash. For those who do not know, butternut squash are considered to be a winter squash due to the time of the year when they are ready for harvest. They have a yellow skin and an orange fleshy pulp that turns deep orange and becomes sweeter and richer when ripe. A butternut squash has a sweet, nutty taste like a pumpkin, which if you love pumpkin, you are sure to love yourself a butternut squash!

 The first time I ever cooked one I had no idea what I was doing. I took the squash, cut it in half, scooped out the pulp, and then seasoned w/ salt and pepper, garlic, and butter. My goal was to roast the squash halves, which I did, but when it came to eating the roasted squash I ended with as a big pile of orange looking mashed potatoes. My dear sweet boyfriend was my guinea pig and ate it like a champ! We decided next time it might be better cubed and then roasted. So that’s exactly what I decided to do this time.

 Big shout out to my dad, thanks to him, he has been supplying me with a plethora of butternut squash I had plenty for experimentation.

 So here are the creations thus far: 

 Savory Roasted Butternut Squash:

 2 tbsp olive oil

1 medium butternut squash

2 tbsp minced garlic

2 tbsp thyme, fresh

1 teaspoon salt & pepper

Salt & Pepper to taste


Preheat oven to 400 degrees.

 In bowl, combine olive oil, minced garlic, thyme, salt and pepper. Set aside

 If desired, use a vegetable peeler to remove skin. Then half the butternut squash, scoop out the pulp, and cut into cubes 1-inch large.

 After you have cut squash into cubes, dump into bowl with olive oil mixture and toss. Make you give a good coating.

 Pour out coated mixture onto a cookie sheet cover in aluminum foil (very easy clean up).

 Bake for 25-30 minutes or until golden brown.

Balsamic Honey Glazed Butternut Squash

1 tbsp balsamic vinegar

2 tbsp olive oil

2 tbsp honey

1 tsp salt

1 tbsp butter, melted

Dash of light brown sugar


Preheat oven to 400 degrees.
 
In bowl, combine olive oil, balsamic vinegar, honey and salt. Set aside

If desired, use a vegetable peeler to remove skin. Then half the butternut squash, scoop out the pulp, and cut into cubes 1-inch large.

After you have cut squash into cubes, dump into bowl with olive and vinegar mix and toss. Make you give a good coating.

Pour out coated mixture onto a cookie sheet cover in aluminum foil (very easy clean up). Drizzle melted butter over pieces once they are on the cookie sheet.

Bake for 25-30 minutes or until golden brown.

Once done, let squash pieces cool for 2-3 minutes, put into a bowl to dress before serving. Sprinkle the dash of light brown sugar and add a little splash of balsamic vinegar and toss.