Zucchini Banana Muffins

 

Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

5 from 1 vote

PREP TIME 15 mins

COOK TIME 26 mins

TOTAL TIME 41 mins

SERVINGS 44 muffins

Ingredients  

• ▢ 4 cups all-purpose flour
• ▢ 1 1/2 cup sugar
• ▢ 1 1/2 teaspoon baking soda
• ▢ 2 teaspoon ground cinnamon
• ▢ 1 teaspoon kosher salt
• ▢ 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
• ▢ 1/2 cup buttermilk or buttermilk substitute
• ▢ 4 large eggs, beaten lightly
• ▢ 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
• ▢ 3 teaspoons vanilla extract
• ▢ abt 4 medium zucchini
• ▢ 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)

Instructions 

• Preheat the oven to 350ºF. Line 4 muffin tins with a total about 44 paper cups. (Or, grease muffin cups with cooking spray.)
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
• In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
• Shred the zucchini on the small hole of a box grater. Measure out 3 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
• Fold the zucchini and chopped nuts/chips (optional) into the batter. 
• Divide the batter among the muffin tin cups, filling each about 3/4 full. 
• Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

From Just a Taste

Thai Haystacks

THAI HAYSTACKS

Rice -

2 ½ c raw rice, cooked (or a mix with quinoa is really good)

Chicken -

Mix sauce ingredients together and cook in crockpot (high 3-4 hours, low 6-8 hours)

2 lbs chicken 

3 cloves minced garlic 

1/2 t ground ginger

1/4 c soy sauce

1/2 t Sriracha sauce

1 T ketchup

1/3 c coconut milk 

juice of 1-2 limes

12 oz coke or other soda similar (opt)

2 Tbs brown sugar (opt)

Toppings -

Julienned cucumber (cut in small strips, then about 1” pieces)

Colorful bell peppers, cut in strips then about 1” pieces

Shredded carrots

Mung bean sprouts (if you can find fresh)

Chopped cilantro

Peanut Sauce -

Heat all ingredients together in a saucepan.  Pour over rest.

   

1/2 c brown sugar 

1/2 c soy sauce

1/2 c peanut butter

2 t minced garlic

1 t ground ginger

1/2 t curry paste 

*From Emily

Snickerdoodles

 Cream together:

1 c crisco

1 c butter

3 c sugar

Then Add:

4 eggs

1 tsp vanilla

2 tsp cream of tartar

2 tsp soda

1/2 tsp salt

5 1/2 c flour

Roll into 1" balls.  Roll in sugar and cinnamon.  

Bake at 375 for 11 min

From Marissa Redder

BBQ Chicken, Crock Pot

• Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Italian dressing
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

  Instructions

  • Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
  • In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  • Pour over chicken, cover and cook on HIGH for 3-4 hours
  • Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  • Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

  
  
• INSTANT POT
• Frozen chicken:  Place sauce ingredients in instant pot.  Add chicken and mix to cover the chicken a little.  Cook about 18 min.  After, separate chicken a little, then slow cook an hour or two to finish tendering.

Turkey Breast, Instant Pot

 

Ingredients

• 7 lb bone-in skin-on turkey breast
• 2 cups chicken broth
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 celery stalks
• 3 Tablespoons olive oil
• 3/4 tsp paprika
• 1/2 tsp each: rosemary, sage and thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Add chicken broth to Instant Pot insert. Place trivet inside. Place half of the onions, garlic and celery on and around.
2. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
3. Rinse the turkey breast and remove gravy pocket. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
4. Place lid on Instant Pot. Set valve the sealing. Press "manual." Set timer to 35 minutes High Pressure.
5. When the IP is done, let the pressure release naturally for at least 20 minutes. It will keep the turkey juicy.
6. When pressure is released, open lid carefully, away from your face.
7. Using large fork, remove turkey from pressure cooker onto a large platter.  Rest while you make gravy.

8. To make the gravy, drain the pan drippings and let separate.  Measure 2 cups of the liquid and place back in the Instant Pot insert. Add a mixture of 4 Tbs cornstarch with 1/2 cup of cold water and whisk well. Saute until thickens.

   
   

   https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/

Thai Chicken and Quinoa

 

THAI-STYLE CHICKEN AND QUINOA SALAD

YIELD:  6 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  10 MINUTES

 

TOTAL TIME:  35 MINUTES

INGREDIENTS

SALAD:

•  1 1/2 cups uncooked quinoa, rinsed well
•  2 cups cooked chicken
•  1/2 cup chopped carrots
•  1/2 cup shelled edamame
•  1/2 cup chopped red pepper
•  4 green onions, chopped
•  1/2 cup chopped roasted peanuts
•  1/2 cup freshly chopped cilantro
•  Salt and pepper to taste

SAUCE:

•  4 tablespoons sweet chili sauce
•  2 tablespoons rice vinegar
•  2 tablespoons canned coconut milk
•  1 tablespoon packed light brown sugar
•  2 teaspoons creamy peanut butter
•  2 garlic cloves, finely minced
•  1 lime juiced, about 2 tablespoons
•  Pinch of ground ginger

INSTRUCTIONS

1. Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 1/2 cup quinoa to 2 1/2 cups liquid.
2. While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). 
3. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. 
4. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. 
5. Serve warm, room temperature or chilled.

HTTPS://WWW.MELSKITCHENCAFE.COM/THAI-STYLE-CHICKEN-AND-QUINOA-SALAD/

Beef Roast

Beef Roast

~2 lb beef roast

1 large onion, cut in large chunks

2-3 stalks celery

6 large carrots

6 potatoes

1 1/4 c water mixed with

1 tsp beef bullion and 1 tsp garlic salt

parsley

bay leaf

Place half the onions and celery on the bottom of crockpot.  

Add the roast.

Place carrots, onions, more celery, and potatoes on top and around roast.  

Mix water with bullion and garlic salt.  Pour on top.

Place bay leaf on the side and sprinkle parsley on top.

Cook on high 6+ hours, low 10-12 hours

To make gravy:

Remove meat and veggies from crockpot.  

Pour liquid into gravy separator. 

After it separates add to a medium saucepan.  Add 1 cup water and 1 tsp beef bullion; bring to a boil.

Mix about 3 heaping spoonfulls of flour and enough water to make a smooth, runny paste.  Stir into the boiling broth.  Mix until thickened.  

Instant Pot Refried beans

 

•  1 tablespoon olive oil
•  1 jalapeño, cored, seeded and finely chopped
•  1 small onion, chopped (about 1/2 cup)
•  3-4 cloves garlic, finely minced
•  1 1/2 pounds dry pinto beans, rinsed
•  8 cups water
•  4 cups low-sodium chicken or vegetable broth
•  2 teaspoons salt
•  2 tablespoons white vinegar

1. In the insert of an InstantPot, heat the oil (using the Sauté function) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups (3) of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans.   Spoon the beans into a blender, process/to desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

*Can also presoak:  Soak beans the night before.  Drain.  Sauté the veggies, then add the beans and 7 c chicken broth/water, salt, vinegar.  Cook 17 min.  Naturally release (about 30 min).  Mostly drain the beans, reserve at least 2 c liquid.  Divide in two to blend, adding more liquid.  The beans will absorb, so start more runny and save extra liquid.  

How to cook frozen ground beef/sausage in the instant pot

1. Place 1 c water in IP.
2. Place frozen meat on trivet.
3. Close valve and set for 20 min.
4. Naturally release 5 min, then quick release.
5. Remove trivet with meat on it.   Discard liquid.
6. Place meat back in IP and sauté until meat is completely cooked.

Chocolate Chip Cookies- A Bountiful Kitchen

 Ingredients

• 1 cup unsalted butter, softened *see notes
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs cold
• 2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer coarse sea salt
• 2 cups or 1 12-oz. pkg. chocolate chips

Instructions

1. Preheat oven to 375° F. If using convection, preheat to 375 as well.
2. For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

3. Cut butter into pieces (about 2 tablespoons each) and place in mixing bowl. 

4. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.  (Don't overbeat)
5. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.

6. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to ensure all ingredients are incorporated.

7. Add 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

8. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. Just PULSE the mixer. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. 

9. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl and fold in the flour. (Only necessary if the dough is sticky).

10. Using a cookie scoop, drop onto baking sheets lined with parchment paper. Place 8-9 scoops of dough on each baking sheet.

11. Flatten slightly with the palm of your hand.
12. If using convection, bake for 7-10 minutes until golden brown.
13. If using regular (non convection) oven, bake at 375 for 10-12 minutes.

14. Cookies should be slightly golden and the cookie should not look wet on top.

15. Cool on baking sheets completely.

Recipe Notes

• The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. 
• There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!