Tag: Myrecipes

Banana and Candy Pecan Cake

by Pam on May 19, 2013

I had a couple of ripe bananas to use up so I decided to make a recipe for banana cake I found on MyRecipes^[1]. I loved that it used no butter or oil and that it was quick and easy to prepare. I decided to throw in some extra candied pecans that I had leftover. It smelled amazing while it baked and looked amazing when it came out of the oven. I let it cool before sprinkling the top with powdered sugar. Needless to say, my kids were thrilled to come home from school to this cake. It was moist, tender, and super flavorful and both of my kids loved it.

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.

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Banana and Candy Pecan Cake

Ingredients:

2 large eggs
1 cup sugar
1 cup sour cream
2 large bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup of candied pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.

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

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Orange-Ginger Shrimp Skewers

by Pam on October 30, 2012

My kids really love shrimp and Asian cuisine so I went in search of a recipe to combine the two. I found this Cooking Light recipe on Myrecipes^[1] that looked delicious, simple, and sure to please my kids – I was right. The recipe couldn’t have been easier and both of my kids absolutely LOVED the shrimp and so did my husband and I. I served these skewers with the Garlicky Green Beans and they paired nicely together. I have a feeling my kids will be requesting these skewers again really soon.

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag. Mix until well combined. Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for 2 minutes on each side or until done. Serve immediately. Enjoy.

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Orange-Ginger Shrimp Skewers

Yield: 4

Prep Time: 10 min. + 30 min. marinating time

Cook Time: 4 minutes

Total Time: 44 min.

Ingredients:

1/4 cup of fresh orange juice (about 1 orange)
1 tsp of orange zest
1 tbsp green onions, finely diced
1/2 tbsp fresh ginger, peeled & minced
1/2 tbsp fresh cilantro, finely chopped
1 tbsp rice vinegar (regular not seasoned)
1 tbsp soy sauce
1/2 tbsp canola oil
Dash of crushed red pepper flakes (more if you want it spicy)
1 lb of shrimp, peeled & deveined
Cooking spray

Directions:

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag. Mix until well combined. Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for 2 minutes on each side or until done. Serve immediately. Enjoy.

References

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

Hawaiian Chicken Thighs

by Pam on July 24, 2013

I found this Cooking Light recipe on MyRecipes^[1] that looked delicious and I just happened to have all the ingredients on hand. I let the chicken thighs marinate all day long then cooked them in my grill pan. The chicken turned out moist, flavorful, and delicious – my whole family loved it. I served the chicken with some tasty green beans (recipe to post tomorrow) and Garlic Rice^[2] with cilantro. It was a delicious and healthy meal and we all cleaned our plates.

Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.

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Hawaiian Chicken Thighs

Yield: 5

Prep Time: Marinate for 4 hours

Cook Time: 10 min.

Ingredients:

1/4 cup pineapple juice
2 tbsp soy sauce
2 tbsp ketchup
2 tsp ginger, minced
2 cloves of garlic, minced
Pinch of crushed red pepper flakes
6 boneless skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
Green onions, chopped

Directions:

Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.

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

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Garlic Rice (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)