Tag: ldquo

Banana Peanut Butter Chocolate Chip Muffins

by Pam on November 11, 2012

I had a couple of ripe bananas to use up so I went in search of a recipe. I found a tasty muffin recipe on Baked Perfection^[1] that looked delicious and I had all the ingredients on hand – I love that! They were simple to make and both of my kids LOVED them. My son said “they are a keeper” and my daughter said “they are the BEST”. I have a feeling these muffins will be requested again and again.

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean.

Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Print^[2]

Banana Peanut Butter Chocolate Chip Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 13-15 min.

Total Time: 23-25 min.

Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 egg
1/4 cup unsalted butter, softened
1 cup milk chocolate chips
1 tbsp turbinado sugar

Directions:

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Baked Perfection

References

^{^} Baked Perfection (www.bakedperfection.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

by Pam on September 12, 2012

What a mouthful that title is! I found this recipe on Myrecipes^[1] and couldn’t wait to make it. This chicken was VERY simple to make and was delicious to my whole family. The buttermilk-mustard marinade made the meat so tender on the inside while the panko made it perfectly crispy on the outside. I adapted the recipe to work with what I had on hand and I loved how it turned out. I served this “fried” chicken with rice and green beans with almonds for a tasty and healthy meal.

Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425. Remove the chicken from the refrigerator while the oven pre-heats. Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

Print^[2]

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

Yield: 6

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min. Plus marinating time

Ingredients:

1/4 cup low-fat buttermilk
4 tsp Dijon mustard
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
6 boneless, skinless chicken thighs, trimmed of any fat
1 cup of Italian seasoned panko crumbs
1 tbsp Parmesan cheese, grated

Directions:

Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425. Remove the chicken from the refrigerator while the oven pre-heats. Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light on MyRecipes

References

^{^} Myrecipes (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Gordon Ramsay Cookalong ? How to Cook a Perfect Steak

This recipe comes from Gordon Ramsay’s F Word^[1] –

Gordon Says “don’t be afraid to cook a steak on the big night. If you follow these simple rules, it will be easy. Let the pan get nice and hot. If there’s no heat in the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold in the center. Ingredients needed to cook a perfect steak couldn’t be simpler, so grab a steak next time you’re at the market, and treat yourself to a delicious meal.

Keep in mind, stove cooked steaks can produce lots of smoke while cooking. Open the windows before you start, and turn on the exhaust fan.

Ingredients:

New York Steak (or your preferred cut)
Salt
Freshly Cracked Pepper
Butter
Neutral Oil (flavorless cooking oil)

Directions:

Use a generous amount of salt and pepper to season the steak, and gently press it into the meat with your fingers. The thicker the cut of steak, the more salt and pepper you will need.

Use a heavy pan for cooking steak. Cast iron pans work best for this particular meal. Get the pan nice and hot, then add the oil. Wait for the oil to heat up, it should just start to smoke before adding the steak. Add the steak and push it down in the center with your fingers to ensure the entire steak is touching the bottom of the pan.

It’s very important to only flip the steak once during cooking. Moving the steak around while cooking it will only drain it of essential juices and lead to a less than desirable result. For rare, cook 2-3 minutes on the first side, then flip the steak. About 1 1/2 minutes into the second side, melt butter into the pan. Spoon the butter over the steak, ensuring to cover the entire steak. When the steak is just about finished, turn it onto it’s back, fat side down. Cook for about 30 seconds to reduce and soften the strip of fat. Remove steak from pan, and baste again with butter from the pan. Leave to rest, then slice if desired.

You can test doneness of the steak by comparing the firmness of the steak to parts of your hand. Rare is on your thumb muscle, near your palm, medium is near the outer edge of your thumb, and well-done is where your wrist meets your hand. Watch the video for a visual explanation of firmness. Embedding is disabled on the video for some reason, but you can watch it by clicking the link.

F Word
How to cook a perfect steak.^[2]^[3]

References

^{^} F Word (www.amazon.com)
^{^} F Word (www.amazon.com)
^{^} How to cook a perfect steak. (youtu.be)