Super Simple Banana Bread

Super Simple Banana Bread

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There is something about fall that makes you want to bake. Or at least makes me want to bake, but I don’t think I’m alone. I love pumpkin bread as much as the next person, but I will admit I tend to get a little pumpkin’d out come November.

We usually always have bananas on hand. And since my kids like to go through phases where one min they want to eat bananas all day, so I buy a bunch and then alas they decide they don’t like them anymore. I end up with a bunch of bananas that turn brown. What are brown bananas perfect for? Banana Bread!

I have tried at least a dozen different banana bread recipes and the one I have found to be the best and the easiest comes from  AllRecipes.com I like it because you can tweak it very easily without messing anything up.  And the ingredients needed are ingredients you usually always have on hand.

Prep Time: 15min     Cook time: 1hr 5min    Ready in: 1hr 20min

You will need:

  • 2 cups all purpose flower
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 butter
  • 3/4 cup brown sugar
  • 2 eggs beaten
  • 3 medium mashed bananas

{I also add 1 tsp all natural vanilla extract and 2 tablespoons vanilla almond milk, this is totally optional though}

Directions

  1. Pre-heat oven to 350, lightly great a 9x5inch baking pan
  2. In a large bowl combine the flower, baking soda and salt (mix)
  3. In a separate bowl mix together the brown sugar and butter. (mix until creamy)
  4. Stir in eggs and mashed bananas with the brown sugar and butter, stir until well bleded. Then add to the bowl with the flower. Stir until everything is nicely mixed together
  5. Pour mixture into baking pan and place in oven
  6. Bake at 350 for 60-65 min

Let cool and serve with a little butter! Enjoy!

If you make this let me know what you think!

-Megan

Nana’s Asian Turkey Hotdish

Nana’s Asian Turkey Hotdish

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Every time my Mom comes into town I have her make this dish. It is my all time favorite! Packed with tons of flavor, low-carb/high protein, it’s the perfect dish to make for meal prepping because it re-heats so well.

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You will need:

  • 1 to 1 1/2 pounds lean ground turkey
  • 3 cups brown rice
  • Soy sauce
  • Olive Oil
  • Sesame Oil (optional)
  • 1 can chopped water chestnuts
  • 1 head of cabbage
  • 5 spice
  • Salt and pepper (or my favorite Jane’s crazy mixed up seasoning)

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Pre-heat your oven to 350. While your oven is warming up,  take the head of cabbage and cut it into thin slices. In a small bowl mix together equal portions of olive oil and sesame oil. Roughly 6 tablespoons of each.

Take the slices of cabbage and lay them on a baking sheet. With a basting brush cover them with the olive oil/sesame oil mixture. If you don’t have sesame oil that’s ok, olive oil will work just fine. Once you have them covered season with salt and pepper (or Jane’s crazy mixed up seasoning) bake at 350 for 45 min.

While the cabbage is baking, cook your ground turkey and rice (in separate pans) according the their cooking instructions. Once the turkey is fully cooked drain the grease and add the rice to the same pan along with the chopped water chestnuts.

 Now when it comes to the seasoning you will add more or less depending on how strong you want the flavor. This is 5 spice. img_8942I usually add about 2 tablespoons of 5 spice and 4-6 table spoons of soy sauce.  Once you add in the 5-spice and soy sauce let it simmer on low heat until your cabbage is done cooking.  (about 10 min)

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Once your cabbage is done, take it out of the oven and let it cool for about 10 min. Chop it up as small as you desire the pieces to be and add them to the dish. You don’t have to chop your cabbage up if you don’t want to. It can also be served on the side!

Once you add the cabbage let it simmer on low for about 5 more min, serve and enjoy!

I top mine with wasabi sauce because I like a little more spice. You could also use sriracha. img_8946

And there you have it! If you make this let me know what you think! img_8945

-Megan

 

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Creamy Parmesan Mushroom and Spinach Tortellini Soup

Creamy Parmesan Mushroom and Spinach Tortellini Soup

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When I cook I like to make a meal large enough to last a couple days. We are leftover lovers in this house. This recipe was perfect for that! Not only is it delicious, it’s the perfect fall dish! The original recipe can be found over at closetcooking.com

I did tweak it a little to make it a tad healthier and to make sure I had enough for leftovers.

Prep Time: 15 min
Cook Time: 30 min
Servings: 8

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You will need:

2 tablespoons butter
12 ounces of baby portabella mushrooms (quartered)
1/4 cup flower
1 sweet onion (diced)
3 cloves of garlic (chopped)
1 can fat free cream of mushroom soup
1/2 cup white wine (you can also use chicken broth)
7 cups chicken or vegetable broth.
16 oz of cheese tortellini (I bought the gluten free tortellini)
1/2 cup grated Parmesan cheese
1/3 cup grated sharp cheddar cheese
12 oz baby spinach (chopped)
1/2 cream or milk

  1. In a large pot melt the butter and add the chopped onion, garlic, spinach and mushrooms. Cook until the onions start to brown, about 10-15 min img_8861
  2. Then add the wine, cream of mushroom soup, broth and flower. Stir until everything is nice and blended.
  3. Next add the tortellini and cook until the pasta is soft. Stirring occasionally.
  4.  Once the pasta is soft add the cheddar and parmesan cheeses. Stir until they are melted. img_8862

And there you have it! I top mine with a little extra cheese, because who doesn’t love cheese!

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If you make this delicious dish be sure to let me know what you think!

-Megan

 

 

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DIY Pallet Wood Chandelier

DIY Pallet Wood Chandelier

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So I have wanted to tackle this little DIY project for quite sometime. Lucky my neighbor/bff is super handy and good with a saw so she helped me out! My super cute Goddaughter even got in on the action.

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First you will need to find a pallet. We have a lot of new homes popping up in the area so they are pretty easy to find. They are always sitting by the large dumpsters. Also you can ask someone at your local grocery store if you can have one, they usually have a few of them out back.

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You will need to have a circular saw, or know someone who has a circular saw. Figure out how many mason jars you want (I chose 5) then measure them out to make sure they are spaced evenly.

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Once your done you will have to drill 2 holes on either end where you plan to hang your rope. The size will depend on how thick your rope is. Sand down the wood to make sure it’s nice and smooth.

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Next you can stain or paint it. I stained mine because it goes well with the wine shelves (also pallet) in my kitchen. I let it dry in my laundry room. It’s so humid here that it would take days to dry outside.

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Once it dries you can place the mason jars. The holes were a little big so I took some extra rope and tied it around the top of the jars. That way they would fit more snug. Then when I had the jars where I wanted them I used hot glue as another way to make sure they were nice and secure.

Finally I had Derek hang two white hooks on the ceiling so I could hang them. I purchased battery operated tealight candles to go in the jars. They come with a remote so they are easy to turn on and off! You can check them out HERE, even if you don’t use them for this project they are pretty awesome to have around the house.

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And there you have it!

-Megan

 

Low-Carb Cauliflower Buffalo Chicken Casserole

Low-Carb Cauliflower Buffalo Chicken Casserole

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Now that football season is in full swing and there are a lot of get togethers to be had, I wanted to find a recipe that fits in well with the football party theme but isn’t packed with calories.

And this recipe is just that! Loaded with buffalo chicken goodness, but also LOW-CARB! Can’t beat it! I whipped it together in about 20 min, and it’s husband approved!

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Ingredients

  • 1 head cauliflower, cut into florets (I used one an a half)
  • 2 tbsp. extra-virgin olive oil
  • kosher salt (I used my go to, Janes Crazy Salt)
  • 12 oz. softened cream cheese
  • 1/3 c. buffalo sauce (give or take depending on how spicy you want it)
  • 1/4 c. ranch dressing, plus more for drizzling ( I am not a ranch fan so I used blue cheese)
  • 1/3 c. sliced green onions, plus more for garnish (optional)
  • 1 tbsp. garlic powder
  • 2 c. shredded rotisserie chicken
  • 1/2 c. shredded Cheddar
  • 1/2 c. shredded gouda

Directions

  1. Preheat oven to 450 degrees F. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
  2. Bake until tender, 20 minutes. Reduce oven temperature to 350 degrees F.

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  • Next, in a medium size bowl, stir together cream cheese, buffalo sauce, ranch/blue cheese, green onions, and garlic powder until combined. Set aside.
  • Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top.

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Top with Cheddar and Gouda and bake at 350 until the cheese is melted and bubbling, about 20/30min. Once done let it cool for about 10 min and top with green onions (optional) and either blue cheese or ranch dressing! Enjoy!

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This was a big hit! If you try it out let me know what you think! Also If you have never tried Jane’s Crazy salt click on the picture below. I promise it won’t disappoint! I put it on EVERYTHING!

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-Megan

 

 

 

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Decorating For Fall

Decorating For Fall

Thanks for being awesome.

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I’m not sure what it is about holidays and living in the south. When I lived out West I never really had the urge to decorate for the seasons (minus Christmas) Now I look forward to sprucing up the place to go along with whatever season we are in.

Fall down here is definitely not the same as it was growing up in Minnesota. For obvious reasons. We have two seasons here in FL, hot and less hot. So when fall rolls around I get a little homesick. Picking out pumpkins in 80 degree weather doesn’t quite do the trick. So adding a little fall flare to my home helps!

When it comes to decorating for the season/holiday, less is more. You don’t want to go too overboard because then things look cluttered. Try and stick with a theme/color scheme.

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Adding little changes and pops of color here and there will make your decor noticeable but not too much.

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A lot of times I see people go WAY overboard with their holiday decor. Which is okay if that is what you like. Its VERY hard for me not to go crazy, especially at Christmas time.

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I love love love this time of year. I also like to change things up. Each year I decorate a little different than the last.

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Plus I usually acquire five one or two new pieces every year to add to my decor. That also helps with not spending too much and going overboard. If you add to your seasonal decor slowly you will have an easier time sticking with the theme.

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And last but not least, can we talk about candles? That is one thing I tend to always go overboard on! But who doesn’t want to walk into a home that smells like fresh apple pie? Below are two of my all time favorites! You can click on the picture and check them out for yourself! I promise they all smell heavenly! 

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indexHappy Fall Y’all! 

-Megan