Best Banana Bread

This Banana Bread is definitely my new go-to recipe.  I love that it doesn't have oil in it - I hate picking up quick breads and finding that my hands are now coated with oil.  Ick.  It still has butter, so there's a bit of grease, but nothing like the oily breads.  And it tastes sooo good.

Best Ever Banana Bread

yield: 2 LOAFs

prep time: 10 MINUTES

cook time: 65 MINUTES

Ingredients:

·         2 cups (250g) all-purpose flour

·         2 cups whole wheat flour (white wheat is best)

·         2 teaspoons baking soda

·         1/2 teaspoon salt

·         1 teaspoon ground cinnamon

·         1 cup butter, softened to room temperature

·         1 cup packed dark brown sugar

·         ½ cup packed light brown sugar

·         4 large eggs

·         2/3 cup sour cream or Greek yogurt

·         7-8 large mashed bananas

·         2 teaspoons pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

Directions:

1.       Adjust the oven rack to the lower third position and preheat the oven to 350°F.  Grease two 9x5-inch loaf pans.

2.       Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.       Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes (Do NOT mash bananas in here before this step, or the butter won’t combine correctly). On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.       Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.       Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

To freeze: wrap tightly in two layers of plastic wrap or aluminum foil and then place in freezer bag.

Sallysbakingaddiction.com

Leftover Roast Beef Burritos

I'm bad about using leftover roast meat, so I googled some recipes and we really liked this one.

Leftover Roast Beef Burritos

Ingredients

·         1 tablespoon vegetable oil

·         1 onion, diced

·         1 clove garlic, minced

·         1-2 cups chopped cooked roast beef (from roast, not deli meat)

·         1 (8 ounce) jar prepared taco sauce

·         1 (4 ounce) can diced green chile peppers

·         1/2 teaspoon cumin

·         1/8 teaspoon red pepper flakes, or to taste (optional)

·         6 (7 inch) flour tortillas

·         1 1/2 cups shredded Cheddar cheese

·         Refried beans (homemade)

·         2 cups shredded lettuce

·         Sour cream

Directions

1. Heat the oil in a skillet over medium-high heat. Stir in the onion and cook until tender and transparent.  Add garlic and cook until fragrant. Mix in roast beef, taco sauce, green chile peppers, cumin, and red pepper flakes. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 10 minutes, or until thickened.
2. Arrange tortillas on a clean, flat work surface. Spread a bit of the beef mixture in the center of each tortilla. Sprinkle evenly with cheese and top with refried beans. Fold over ends and sides.  Place back in skillet, and warm until cheese is melted.
3. Serve warm and top with lettuce and sour cream.

TEXAS ROADHOUSE ROLLS

I tried these years ago and we weren't impressed.  I'm not sure if this is a different recipe, or if I've just gotten better at making bread (hopefully the latter ;), but these were so delicious.  They were super light and fluffy and they were so good with the cinnamon honey butter.

TEXAS ROADHOUSE ROLLS

INGREDIENTS:

·         1 1/4 cups whole milk (105-110 degrees F)

·         1 (1/4-ounce) packet active dry yeast

·         3 tablespoons honey

·         1/4 cup unsalted butter, at room temperature

·         1 large egg, at room temperature

·         1 1/4 teaspoons kosher salt

·         4 cups all-purpose flour

·         Cinnamon honey butter

DIRECTIONS:

1.       Combine milk, yeast and honey in a small bowl; let stand until foamy, about 5 minutes.

2.      In the bowl of an electric mixer fitted with dough hook attachment, beat the milk mixture, butter, egg, salt and 2 cups flour on medium-low speed until a smooth batter forms, about 1-2 minutes.

3.      Gradually add remaining 2 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.

4.      Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with plastic wrap sprayed with non-stick spray and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.

5.      Gently deflate dough by punching down. Working on a lightly floured surface, roll dough into a 1/2-inch thick rectangle. Fold in half, gently pressing the edges to seal. Using a rolling pin, roll the dough again into a 12×8-inch rectangle; cut into 15 rolls.

6.      Line 2 baking sheets with parchment paper. Place rolls onto the prepared baking sheets. Cover with plastic wrap sprayed with non-stick spray and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

7.      Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 14-16 minutes.

8.      Serve warm, brushed with cinnamon honey butter.

Cinnamon Honey Butter

2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

1-2 tsp cinnamon

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed.

GARLIC BUTTER SCALLOP BOWLS

We had a bag of frozen scallops left over from Toledo and I didn't use them for a long time because Jeremy is scared of all things that come from the ocean (or any body of water).  However, I'm glad I finally did because we BOTH really liked this.  It would be good with shrimp too.  Don't skip the salt.

GARLIC BUTTER SCALLOP BOWLS

INGREDIENTS:

·         3 tablespoons unsalted butter, divided

·         1 pound scallops

·         Kosher salt and freshly ground black pepper, to taste

·         3 cloves garlic, minced

·         Juice of 1/2 lemon

·         Kosher salt and freshly ground black pepper, to taste

FOR THE CILANTRO LIME RICE

·         2 cups white long grain rice

·         1/4 cup chopped fresh cilantro leaves

·         3-4 tablespoons butter

·         4 tablespoons pine nuts

·         Juice of 1 lime

FOR THE PICO DE GALLO

·         2 Roma tomatoes, diced

·         1/4 cup diced red onion

·         1/2 jalapeno, seeded and minced, optional

·         2 tablespoons chopped fresh cilantro leaves

·         Juice of 1 lime

·         Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1.       To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.

2.      To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.

3.      Melt 1 tablespoon butter in a large skillet over medium high heat.

4.      Remove the small side muscle from the scallops (or just defrost frozen ones), rinse with cold water and thoroughly pat dry.

5.      Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

6.      Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

7.      Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

*would also be good with shrimp

This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/26/garlic-butter-scallop-bowls/