Why go to a fancy restaurant when you can make this elevated dish at home? Creating the perfect filet is nearly foolproof and takes only minutes from start to finish. The key to a perfect filet is using a cast-iron skillet to get the best …
Spring is playing it’s usual hide and seek game this year. Not real surprising for Colorado. The last few weeks included cold and snow. This week is starting off pretty nice in comparison and after being quarantined for the last month due to COVID-19, everyone …
I make banana bread A LOT. I’m not sure which is the most accurate reason for this; my family simply ignoring the bananas in the fruit basket, or my family purposely ignoring the bananas because they know it usually ends up with this bread. No one is willing to admit anything.
I already included the family banana bread recipe to this blog – and it is great! However, since moving to a higher elevation, I have a little better luck maintaining a nice, moist, bread with this recipe.
Give it a go!
Preheat the oven to 350 degrees. Prepare a loaf pan with nonstick cooking spray. *
Beat butter and sugar together until light and fluffy.
Add eggs, one at a time.
Add vanilla and buttermilk.
Combine dry ingredients in a separate bowl and add to wet mixture. Mix until just combined.
mix in bananas (and nuts or chocolate chips if desired).
Pour batter into prepared pan and bake for 1 hour or until sides pull away from pan nicely.
Remove from oven and run a knife along the edges to release. Cool for 15 minutes before removing from pan. To maintain the most moisture, wrap in plastic wrap or foil until ready to serve.
*I like to use an 8x8 square glass pan for my bread. You can cut more serving sized pieces this way.
If you haven’t guessed by now, I have a special love for pasta dishes. I created this dish to satisfy my husband’s two favorites; shrimp and cajun spices. It isn’t very difficult to make and the ingredients are versatile, use as much or as little …
Pot Roast. Beef Stew. Why not combine the two and create the perfect winter dish? This is one of those dishes that you put together in a crock pot and forget about it… well sort of. You probably won’t be able to forget about it …
I used to use a charcoal smoker. Yup, you read that right, a charcoal smoker. I learned some great lessons smoking meats on that smoker but I have to admit, it was a TON of work trying to maintain even temperatures, not to mention that every single inch of me smelled like I was the one getting smoked.
Smoking has just gotten a lot easier in my life since my husband gifted me with a new electric smoker this summer. Hallelujah.
The first few times I smoked meats on my new electric smoker, it was SO easy, I thought for sure I was doing something wrong! Let me just say, an electric smoker is worth the investment if smoking (meat) is your kinda thing.
Because they are fairly inexpensive, chicken quarters are a nice option to try if you are new to smoking.
Heat up smoker to 250 degrees.
Take chicken out of refrigerator and let it come to room temperature while smoker is heating up, about 30 mins.
Pat each chicken quarter dry with a paper towel. Salt and pepper each piece.
Mix the butter, garlic, salt, 1 T each of thyme and rosemary together in a small bowl.
Lift the skin off of one chicken quarter and using your fingers, make a pocket between the skin and meat of the thigh and leg. Generously rub some of the butter mixture in the pocket and outside of the skin of each quarter. Set aside.
Pour the apple cider or juice in the drip pan of the smoker and place the sprigs of rosemary and thyme in the liquid.
Place each chicken quarter directly on the smoker racks without touching each other. Insert a meat probe into the thickest part of one of the chicken quarters.
Add some chips (I used apple) to the smoker and repeat every hour. Smoke for 3-4 hours or until the probe indicates 165 degrees. Remove and cover with foil. Let rest for 20 mins.
Since moving to Colorado, my husband has fallen in love with everything bison. So I decided to ‘beef’ up (pun intended) my chili recipe with both ground beef and bison and gain a few brownie points where I can…
This dish looks harder than it really is. I get it. Making crepes can be intimidating but having a crepe maker makes it a cinch. If you don’t have one of these gadgets, you can make them in a shallow frying pan. I received …
I believe I have already confessed my love for quiche on this blog.
This recipe was born of impatience. Using canned croissant dough means there is no need to make or bake a crust before adding your filling – making this a quicker version of the ultimate egg soufflé.
There really is no right way to line the pan with the canned dough. I like folding some of my dough edges over the egg mixture so I can enjoy it in every bite.
Place the prepared mixture over the unbaked dough. Top with some shredded cheese and then pour over the egg mixture and pop in the oven.
And now the hardest part, waiting. (totally worth it).
Spray an 8-9" pan lightly with cooking spray. Gently line the pan with the croissant dough and set aside.
In a skillet, heat oil and butter over medium heat. Add bacon, shallots, and onions. Cook until bacon is starting to crisp and onions are soft.
Add mushrooms and spinach. Allow to cook for several minutes and then add salt and pepper to taste. Turn off the heat and let sit while preparing the egg mixture.
Whisk together the eggs, nutmeg and cream until combined. Add a pinch each of salt and pepper.
To assemble the quiche, place the bacon mixture over the unbaked dough. Top with cheese and egg mixture. Sprinkle the top with some paprika and pepper if desired.
Place the quiche on a baking sheet (in case it runneth over) and place in a 375 degree oven for 45 mins to 1 hour. You'll want to remove it when the middle is only slightly jiggly. Let rest for an hour for best results. It'll allow everything to settle a bit.
There are so many filling variations to choose from; ham, leeks, sausage, pancetta, swiss cheese... be creative!
‘Meatloaf’ is such an unappealing name, don’t you think? This isn’t your ordinary meatloaf recipe – which is why I couldn’t bring myself to name it merely ‘meatloaf’. This meatloaf is packed with tons of flavor. The bacon adds smokiness to the meat as the …
KALE PRO is a responsive, minimal WordPress theme for food bloggers from Lyra Themes.