Easy Banana Nut Cake

Hello Everyone!

It's been a long time.  Unfortunately I have been dealing with even more ankle issues.  I had a couple of procedures that seem to be helping.  I actually think I'm on the upswing!  So that's good.

Yesterday was a rainy day.  One of those days when you just want to stay inside.  I like to cook on days like that so I made a big pot of chicken and dumplins.  While that was simmering away I noticed some ripe bananas in the fruit bowl.  I had a box of cake mix in the pantry.  I always have pecans in the freezer.  You see where I'm going with this.

EASY BANANA NUT CAKE

3 medium sized bananas (the riper the better)
3 eggs
1/2 cup water
1/2 cup chopped pecans
1 box yellow cake mix

Preheat oven to 350 degrees.  Spray a Bundt pan with non-stick cooking spray.  Spray every nook and cranny.

If you don't have a Bundt pan, no worries.  Use a 9x13 cake pan, but only spray the bottom of the pan, not the sides.  Also you will bake for a shorter amount of time.

Mix bananas, eggs and water well.

Add the cake mix.  Mix until well incorporated.

Stir in the chopped pecans.

Pour batter into the greased Bundt pan.

Bake for 39-43 minutes or until a toothpick inserted in the center comes out clean (If using a 9x13 pan bake 33-37 minutes).  Take it out of the oven and let it sit for about 10 minutes.  Then, flip it out of the pan onto a rack to cool completely.

You can leave it upside down for a clean, more professional look.

Or leave it right-side up for a rustic, homemade look.  Personally, that's what I like.

You could sprinkle powdered sugar on top when cooled or make a simple glaze by mixing powdered sugar and milk.  But I like it plain, as is. 


This cake is seriously easy.  It's sort of a cross between a cake and a quick bread.  Perfect with a cup of coffee or tea!  A good recipe to have on hand.  Enjoy!

Simple Chicken Stir Fry

If you're looking for an easy recipe that you can whip up in no time, this one's for you.  It's quick, simple, healthy and yummy.  

SIMPLE CHICKEN STIR FRY

2 boneless, skinless chicken breasts, sliced into thin strips

12 oz thin spaghetti

salt/pepper

onion powder

garlic powder

1/3 cup soy sauce

3 TBS vegetable oil

3 TBS sesame oil, divided

1 TBS white wine vinegar (or rice wine vinegar)

1 pkg frozen stir fry vegetables

sesame seeds, optional

green onions, optional

Season the chicken strips with salt. pepper. onion powder and garlic powder.  Add vinegar and 1 TBS of the sesame oil.  Stir well and let sit at room temperature for 10 minutes.

Meanwhile, cook the spaghetti to al dente (that just means it still has a little bite to it, not mushy).

Heat a large skillet (or wok) over medium-high heat.  Add vegetable oil.  When hot, add chicken strips and brown them, stirring occasionally.  

When the chicken is done, remove from the skillet to a plate and set aside.

Add the frozen stir fry veggies to the hot skillet.  Stir and cook until thawed and hot.

Return the chicken to the skillet.

Add the soy sauce.

Add the remaining 2 TBS of sesame oil.  Stir well.

Add the cooked and drained spaghetti.

Using tongs or 2 forks, toss the spaghetti until completely incorporated.

Taste it to see if it needs more salt and/or pepper.  Season to taste and toss.

Garnish with sesame seeds and green onions, if desired.

I like to serve this with frozen eggs rolls or wonton soup.  Here is a link to my easy wonton soup recipe if you're interested:  Chinese Food at Home

Easy, yummy and much better for you than take out!  Enjoy!

Warm Bruschetta Chicken

Hi everyone.  Holy Cannoli, have we been busy! The renovations continue.  I'm serious,  They are still not finished.  It's been 3 months.  Plus, my son graduated from high school!  My baby boy.  Don't ask me how he grew up so fast; I can't figure it out.  All the workers and the hammering and the dust (oh so much dust) and the cleaning one day only to be dirty again the next, I would have completely lost my mind had it not been for a much-needed vacation.  The day after my son's graduation we headed off to the beach for a few days then on to Disney World.  It was so much fun!  We got to relax and laugh and enjoy time together.  We also ate at some pretty great restaurants.  But, I did miss cooking.  It's my therapy.  It soothes my soul.  So, I got back at it.  Here is an easy recipe that was down right delicious!

WARM BRUSCHETTA CHICKEN

6 chicken cutlets (breasts cut in half lengthwise yielding 2 thinner cutlets)
salt/pepper
2 TBS olive oil
1 TBS butter
3 cloves garlic, minced
14.5 oz can Italian style diced tomatoes
2 TBS balsamic vinegar
1/4 cup grated Parmesan cheese
2 TBS chopped fresh basil (about 3 big leaves, chopped)

Season the chicken on both sides with salt and pepper.

In a large skillet, heat olive oil and butter over medium-high heat.

Cook the chicken cutlets, 3 at a time (don't over crowd the skillet or the chicken won't brown properly), for 5-6 minutes per side or until no longer pink inside.

Remove to a plate and cover loosely with foil.

Once all the chicken is cooked, turn the heat down to medium-low and add the minced garlic.  Saute the garlic for 2 minutes, stirring the whole time (so the garlic doesn't burn).

Add the diced tomatoes and use a spoon to scrape the brown bits off the bottom of the pan.  Those brown bits impart amazing flavor to your sauce.

Add the balsamic vinegar and Parmesan cheese then season to taste with salt and pepper.  Raise the heat to bring it up to a boil, then lower the heat and let simmer for 5-10 minutes or until slightly thickened.

Finally, add the chopped fresh basil and stir.

Serve the chicken with the sauce spooned over the top.

This was a big hit with my family.  They loved the tender, slightly buttery chicken with the tangy warm bruschetta sauce on top.  It's great over pasta, too.

This is a quick and easy recipe.  Give it a try and let me know if you like it.

Crawfish Cornbread

It has been a month and a half since I've posted.  Sorry.  Believe me I'm not happy about it.  My crazy husband has decided that we need to renovate our home yet again.  Didn't we just finish a reno?  Why yes, we did.  But my hubby needs a project at all times.  We're adding a new living room on to the house and opening up our kitchen for a more open floor plan.  So, I was unable to use my kitchen for over a month.  Now, you might think that eating out at restaurants and getting take-out every night is a dream come true.  Not me.  I love cooking.  It relaxes me.  It's my therapy.  With all the craziness of the renovation (and believe you me, it has been insane), I need some therapy!  So, when I was finally able to cook, I wanted something awesome.  My brother boiled some crawfish on Saturday for my goddaughter's birthday.  I took home some leftovers, peeled them and made this delicious crawfish cornbread:

CRAWFISH CORNBREAD

 1/2 lb crawfish tail meat
Cajun seasoning
1/2 an onion, diced
1/2 a bell pepper, diced
1 can whole kernel corn, drained
1 can creamed corn
1 (8.5 oz) box corn muffin mix (like Jiffy)
2 eggs, beaten
1 cup sour cream
1/2 stick butter, melted

Preheat oven to 350 degrees.

Season the crawfish tails with Cajun seasoning.

Grease a 9x13 baking dish.

In a large mixing bowl, combine all ingredients well.

Pour into the greased 9x13 baking dish.

Bake in a preheated oven for 40-45 minutes or until set and lightly browned.

Let it sit for a few minutes before cutting.

(Sorry for the disposable pan and paper plate in the pics.  All of my kitchenware is still in storage).

This crawfish cornbread is awesome!  It's slightly sweet, slightly spicy and a little creamy with a great crust.  

This recipe is super easy to make and turns out great!  You've got to give this one a try.

WOW Sour Cream Noodles

This recipe has a terrible name.  It literally means With Or Without sour cream noodles.  I named it that because you can serve it with or without sour cream.  My daughter and I love sour cream.  My husband and Pickiest Eater Ever Son, not so much.  I know the name is quite literal, but I couldn't come up with anything better.  I guess I was having a creative deficit day.  Anyway, my family made fun of me when I told them the name (we love to rib each other).  We all had such a laugh that I just couldn't change it.  That was years ago and we still laugh about the name.

It may have a bad name, but it's a good recipe.  It's quick, easy and yummy.  What more could you want in a weeknight meal?

WOW SOUR CREAM NOODLES

1 lb ground beef (or ground turkey)
1 (15 oz) can diced tomatoes
1 envelope dry onion soup mix
1 lb pasta (rotini, penne, ziti, etc)
sour cream
sliced green onions to garnish, optional


Put a large pot of water on to boil.  That way it will be ready when you need to cook the pasta.

In a large skillet or pot, brown the ground beef.  Drain off the grease.  

In a bowl, mix together diced tomatoes (with juice) and dry onion soup mix.  I zip this in the blender because my picky boys don't like chunks of tomatoes, but it's not necessary.  Once mixed, pour into browned ground beef.

Bring to a boil and then lower the heat and simmer for 10 minutes.

Meanwhile, cook pasta to al dente (that just means that it's not mushy, it still has some bite to it).  Drain the pasta, then stir it into the beef mixture.

I used Tri-color Rotini pasta.  But, I have made this with Penne, Ziti, Shells, etc.  Use what you have.

Serve with a dollop of sour cream or without.  If you like, garnish with sliced green onions or chopped fresh parsley.

This is a family favorite because it's hearty and filling.  I like it because it's cheap to make, easy and quick.  A perfect weeknight meal with a not-so-perfect name.