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Banana Bread

I had a few ripe bananas from the supermarket the last time I went. I know many people freeze their bananas in this for smoothies or bread to make later, but it was a long time since I had had banana bread. This recipe was delicious. I didn’t completely mash all of the bananas, I left a few medium sized chunks, and that made the bread have small pockets of bananas that was a fun surprise. My bread to 55 minutes to fully cook. I also prepared my pan with some non-stick spray, and once the bread sat for 15 minutes, it fell right out of the pan without sticking.

  1. Heat oven to 350 F.
  2. In a large bowl, smash and mix 3 ripe bananas, 1 egg, 5 Tbsp melted butter, and 1 tsp vanilla extract.
  3. Add 3/4 cup sugar, a pinch of salt, 1 tsp of baking soda, and 1 1/2 cup flour. Mix until there are no dry spots.
  4. Grease a bread pan, and transfer in the dough. Flatten out the dough and bake for 50 minutes or until done. Let sit for 10 minutes before serving.
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Homemade Ground Beef

I saw this several years ago on the internet that if you have a cut of beef, you can stick it in a blender or food processor to turn it into ground beef. I used sliced venison to make this ground venison. My venison was also completely thawed. Many recipes tell you to use frozen meat for this because your meat will come out more grain-like and less mushy. I can say that it did come out a bit mushy for me, but thankfully I wasn’t using it for burgers or meatloaf, so the texture was really no problem since i was just browning it to put into a recipe. If you are using this meat for one of the above mentioned items, I would freeze the meat or half freeze it to get clean cuts, but if you use it in something else like me, it won’t make a big difference.

  1. Turn out frozen or half frozen meat into a blender or food processor. Secure the lid.
  2. Pulse until all large chunks are gone, and the meat has a consistent small chunk appearance.
  3. You can then either re-freeze, or begin cooking your dish.
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Cheeseburger Macaroni from Boxed Mac and Cheese

This was a delicious recipe that used what I had in the pantry. I used boxed mac & cheese because I don’t want to be using 2 cups of cheddar where I don’t have too. I also used Weis mac & cheese which used only 1/4 cup of milk and half a stick of butter, which made me feel like I was using less of my current provisions. I also didn’t have any burger, so I made my own burger from venison slices that I had. I’ll be posting that short post tomorrow morning. I was also considering adding diced tomatoes to the recipe, but I also saw a recipe that used ketchup and mustard instead, and though I was hesitant, it was very good, and I will be making this again in the future. Josh and I also opened a can of pears to go with the meal, and that was a nice treat.

  1. In a large sauce pan, bring 4 cups of water and 2 beef bouillon cubes to a boil. Add macaroni and boil uncovered until al dente. Remove from heat.
  2. On a side burner, heat up a frying pan and 2 Tbsp oil over medium high heat. Add ground beef and brown the beef and break into small chunks. Once cooked, add beef and fat to cooked macaroni.
  3. Return macaroni and beef to medium heat. Continue by preparing macaroni and cheese as directed on package. Finally, Add 1 Tbsp Garlic powder, 4 Tbsp Ketchup, and 1 Tbsp Mustard. Stir and make sure thoroughly heated before serving.

One more thing before you go! I’ve created an Instagram for this blog where I’ll be posting little projects we are up to that don’t deserve a full post, or to give spoilers of upcoming posts! The link can be found in the bar at the top of this page, or on the blog’s home page. Thanks for your time!

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Sausage Alfredo

I pulled out sausage early yesterday to have for dinner, but I hadn’t come up with an ideas for dinner until the time came. I opened my cabinet and saw a mix for chicken alfredo and decided that would be a fun meal to try. I cooked the sausage first, then I decided to use the box mix I had in the cabinet. I used Aldis brand chicken alfredo mix, cooked as directed, but added 1/4 cup of milk at the end, and cooked the dish covered for 15 minutes instead of 10. If you do not have an alfredo mix or sauce in your storage, I have altered this to be a recipe you make from scratch. I’ve made this alfredo recipe before and it’s very good, so it will go very well in this dish.

This was a very flavorful meal to have. The sausage fats add to the flavor of the sauce and the sausage adds flavor to this dish that would usually have such a consistent flavor. The sausage brings excitement to this common dish. I also served this dish with homemade potato salad. It was a strange combination and I wouldn’t do it again, but the strong flavor of the sausage made them taste very good together. I had found it to be a weird combination because they usually would never be served together.

  1. Cut Sausage links every 1/2 inch. Heat a large saucepan over medium high heat and add 2 Tbsp oil. Once hot, add sausage and cook fully.
  2. Once cooked, add 2 cups of water and 1 1/2 cup your desired noodles (I recommend egg noodles or fettuccine; cooking time and water levels will need to be altered for different pasta). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.
  3. Once most of the water has boiled off and noodles are to your desired texture, add 4 Tbsp butter, 1 cup of milk, and 3/4 cup parmesan. Stir and cook until hot and thick.
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Oriental Pork Chops

These oriental pork chops are both sweet and savory. They are full of flavor and the flavor fully penetrates the pork. I used very thin pork chops only about 1/4 to 1/8 inch thick. I cooked it fully first in the skillet, but the baking heated everything up together, allowed the pork to take the flavor, and allowed the sauce to mature in flavor as it cooked. This recipe is relatively sweet, so if you want it more savory, feel free to cut back on honey or swap out worcestershire for soy sauce and add your desired garlic flavor instead.

  1. Heat oven to 400 F, and begin heating a large skillet over medium high heat. Add 2 Tbsp of oil to the skillet.
  2. Rinse pork chops under low pressured cold water. Transfer your chops to the heated skillet, and cook chops in the pan for 4 minutes per side, or until they begin taking color.
  3. In a 8×8 baking dish, mix together 1 can (8 oz) of tomato sauce, 9 Tbsp of worcestershire sauce, 2 Tbsp honey, and 2 tsp of ground ginger. Transfer pork chops into baking dish, then coat and cover with sauce. Bake for 20 minutes.
  4. Make 1 cup of white rice and serve the pork chops with rice.
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