Old Fashioned Banana bread

This banana bread recipe was given to me from my Mamaw (oh yes very midwest) and as you can see in the photo above the recipe is pretty old. The recipe itself is easy and the bread comes out super moist and delicious.

 

Ingredients

  • 1/2 cup butter or oleo
  • 1 1/2 cup sugar
  • 1 cup banana
  • 4 tbsp milk
  • 1 tsp baking soda
  • 2 cup flour
  • 1 tsp salt
  • 1 tsp vinegar (which you’ll mix with the milk)

 

Instructions

  1. Preheat over to 425 degrees.
  2. Put flour, salt and baking soda in medium bowl
  3. Mix together butter, sugar, eggs and banana
  4. Add in flour mixture
  5. In a cup add in your 4 tbsp of milk and your 1 tsp of vinegar and mix. Once stirred together, add to the rest of yoru ingredients.
  6. Mix everything until smooth and pour into a bread pan. i added some sliced almonds to my bread.
  7. Put in the oven and bake for about 25-30 minutes, check that it doesn’t get too done. You will know its ready when you put a toothpick in the middle and no batter is stuck to it.
  8. Let your bread cool, then slice and enjoy!
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Oven baked chicken wings!

I originally was going to grill my chicken wings on my charcoal grill…but due to a windy afternoon I improvised with the oven…I do not regret this! These wings are crispy,  juicy and honestly you’d thought they came right off the grill!

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Ingredients

  • 1-2lbs of chicken drumettes or chicken wings
  • Dry Rub seasoning: Garlic powder, garlic salt, pepper, cayenne, onion powder, chili powder and Italian season
  • 2TBSP of olive oil
  • 1 large ziplock bag

Instructions

  • First lets get out chicken wings seasoned so they can soak up the seasoning for about 15-20 min prior to cooking.
  • Put drumettes or wings in ziplock bag. Proceed to add in olive oil and seasonings.
  • Zip bag and shake to spread and evenly coat chicken.
  • Preheat oven to 475.
  • Get a large baking sheet and cover with tin foil to save from a messy clean up.
  • Place chicken on foil tray, evenly spread out.
  • Put in oven once read, bake for about 15 min on one side, then pull out and flip chicken. Place back in oven for 15 min. (If you think your chicken doesn’t’ look cooked, keep in oven longer–you  never want undercooked chicken!)
  • Pull chicken out again, reflip so that the ski and then set your oven to broil.
  • Place chicken back in oven and let broil for about 5-10 minutes. You just don’t want to burn  your chicken to keep an eye on it. Once it looks good to your liking pull out.

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  • Serve and enjoy!

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Oven ‘Fried’ Chicken

It’s crispy, its crunchy…you’ll hate that its soo good! This is an easy recipe to make on the week day or weekend and enjoy with family!

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Ingredients

  • 1-2 cups flour
  • 2 cups Italian bread crumbs ( I used Kroger brand)
  • Chicken legs, thighs or breast
  • 1 stick butter
  • 3 eggs
  • 2 TBSP milk
  • 1 TBSP hot sauce
  • Salt, pepper, cayenne, paprika
  • Oven safe baking dish or tray (you’ll want deep enough for butter to not spill out)

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Instructions

  1. Begin by making your egg wash. Combine eggs, milk and hot sauce until completely mixed.
  2. Preheat oven to 400 degrees.
  3. Pour your flour into a bowl/container and season with salt, pepper and any additional seasonings. Pour your bread crumbs also into a separate container.
  4. You’ll have 3 bowls or containers setup for this next process. And have your baking dish ready.
  5. Dunk your chicken into the flour mixture, shake off excess, dip into the egg mixture, then dunk into your bread crumbs and set in dish.
  6. Continue this until all your chicken has been properly coated.
  7. Melt your stick of butter in the microwave so that its liquid. Pour butter over chicken and into dish.
  8. Place your chicken in the oven for 20 minutes, pull out and flip and cook for an additional 20-30 minutes.
  9. Your chicken should be golden brown and a temperature at or above 165.
  10. Serve and enjoy!

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Midwest Succotash

If you were like me, you may have heard the words “suffering succotash” by a famous by Sylvester the cat. Who knew succotash was a delicious meal/side dish that’s easy to make and perfect for all those summer veggies available!

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Ingredients:

  • 3 ears of corn or 1 bag of frozen corn
  • 3 fresh okra pods, chopped
  • 1 zucchini
  • 1 can of diced tomatoes
  • 1 sweet yellow onion, diced
  • 4-5 small sweet peppers
  • 1-1 1/2 cups fresh green beans, snapped into small pieces
  • 1 bag frozen Lima beans
  •  1 TBSP fresh herbs, I used Tarragon
  • 1 tbsp olive oil
  • 1/2 cup water
  • 1/3 cup mayonnaise
  • 3/4 stick of butter
  • salt, pepper, chili powder, lime

Instructions

  1. Begin by cooking your corn, I usually put my corn in the microwave on a plate and wrap the corn in a wet paper towel for about 4 minutes. But prepare as you see fit.
  2. While corn is cooking put your onion, okra, zucchini and peppers into a skillet with a little olive oil and saute until tender. Medium heat
  3. In the same skillet, now add your chopped green beans, corn and 1/2 of your butter.

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4. Prepare your Lima beans and then add to your skillet with the rest of the butter and mayonnaise.

5. Season with salt, pepper and chili powder, add a little lime for a kick.

6. Now pour in your tomatoes and water. You want just enough water for all your veggies to marinate, not drown in. This will cook the green beans and make the Lima beans more tender.

7. Turn the heat up to high and bring to a boil. Once at a boil lower to medium/low and let cook for about 20-30 minute or until water is almost evaporated.

8. Serve and enjoy

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Pork tenderloin wrapped in Serrano ham

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This pork tenderloin looks fancy and hard, but I swear its easier than you think. A delicious meal and only takes 30 min? I mean who wouldn’t want to try this?!

Ingredients

  • 1 lb pork tenderloin
  • 4 strips of Serrano ham (can also use prosciutto, bacon, probably even turkey bacon!…the Serrano ham was on sale at Aldi for $3)
  • 2 TBSP olive oil
  • Salt/pepper
  • Skillet, baking pan and meat thermometer (if needed)

Instructions

  1. Dry your tenderloin with paper towel; preheat oven to 400 degrees
  2. Season your tenderloin with salt and pepper
  3. Layout our serrano ham (or meat strips of your choosing)
  4. Roll the tenderloin up

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5.  Add your olive oil to  your skillet, once the pan is hot– sear your pork tenderloin on all sides. Start by searing the bottom where your strips end to close the seal around the tenderloin (if the strips don’t hold use toothpicks to keep it together)

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6. Once all sides are seared, put tenderloin on foil lined baking sheet and put in the oven.

7. Bake for 8 minutes, then turn, bake for another 8-12 minutes. Always check your meat temperature when not sure. Your pork should be 140-150, I’d say 145 to be safe.

8. Cut on the diagonal, serve and enjoy.

 

 

 

Strawberries and Cream pie

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Ingredients

  • 3/4 cup  finely diced strawberries, plus some for garnish
  • 2 cups heavy whipping cream
  • Graham cracker pie crust, make your own…or I got a pre-made one for 85 cents at Aldi.
  • 1 package of cream cheese, softened
  • 2/3 cup sugar
  • 1/2 cup  powdered sugar

Instructions

  1. Start by creating a thick whip cream. You will  combine your heavy whipping cream and powdered sugar in a medium size bowl, beat with an electric mixer until its thick and creates peaks. Set this to the side.
  2. In a separate large bowl combine your cream cheese, diced strawberries and sugar. Beat with an electric mixer until smooth.
  3. Slowly add in your whip cream and mix; until fully combined. Pour into your graham cracker crust.

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Garnish with strawberries and chill in fridge for at least an hour and serve. Enjoy!

Hollandaise sauce

Hollandaise is a sauce that should be velvety, tangy, and something you can’t stop eating.

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Ingredients

For 1-3 servings

  • 2 egg yolks
  • 1 stick of butter PLUS 2 slabs aka 2 tbsp
  • 1 Tbsp of Lemon juice
  • salt and pepper
  • (pinch of cayenne if you like heat)
  • 1 Tbsp of water

For 4-5 servings

  • 3 egg yolks
  • 2 sticks of butter plus 2tbsp aka slabs
  • 1 Tbsp of Lemon juice
  • salt and pepper
  • (pinch of cayenne if you like heat)
  • 1 Tbsp of water

Instructions

The best way to cook hollandaise is having several  sauce pans –1 small, 1 medium

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  1. Crack  eggs, put egg yolks in your medium sauce pan—discard the egg whites and shells.
  2. Take your stick or sticks of butter, cut into slabs and place in sauce pan. Set sauce pan to the side for now.
  3. In the medium sauce pan that is now holding your egg yolks….add in your 1 tbsp of water and 1 tbsp of lemon juice.
  4. You will now put this on your stove….if you have gas put it on low…and move it slowly to medium, if you have electric you can set it to medium since it will take longer to cook. THE GOAL — slowly warm up your sauce.
  5. As you put your sauce pan on the stove you will add in 1 slab of cold butter…this is  one of your 1 tbsp of butter that you’ve left behind.
  6. This will slowly melt….like slowly 3-5 minutes. The goal is not to 1–not over whisk…and 2–not curdle our eggs by making it too hot. So watch it pan, begin slowly whisking/stirring your butter into the egg yolk mixture. If for any reason your eggs begin turning into scrambled….your pan is too hot and you need to start over. (It happens…)
  7. As your egg yolk mixture is melting your cold butter–turn to melting the rest of your butter in the small sauce pan. You will put the small sauce pan over low heat and make the butter frothy. Once the butter becomes frothy and totally melted—- REMOVE FROM THE HEAT.

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8. Back to the medium pan, your butter should have melted by now and your sauce become thick….if it hasn’t …no worries! Slowly add in small amounts of lemon juice and up the temperature–carefully. You will know the sauce becomes thick because it will coat your whisk every so lightly. If its still soupy add in more lemon juice and keep it on the heat. Once the mixture becomes slightly thick–remove from heat!

9.Remove the medium sauce pan from the heat and add in your last tbsp of butter. As you whisk together you should notice it melting easier. Your medium sauce pan will remain off the heat, FYI.

10.Once melted, slowly pour in your melted butter and whisk….this should thicken the sauce a bit more.

11. Once all butter is poured in and whisked…add in your salt/pepper and cayenne if wanted. Taste, taste, taste–season till you’re happy and then serve immediately.

FYI the sauce can’t be  kept on the heat cause it will curdle and you can’t keep the sauce past like an hour because it will separate. SO SORRY YOU WILL NEED TO EAT RIGHT AWAY…ITS AWFUL I KNOW.

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