Best Ever Banana Bread Muffins

What do you do with that bunch of bananas that you just bought and have already begun to over-ripen before you’ve had a chance to eat them? Make amazingly crowd pleasing banana bread muffins of course!

These muffins combines the sweetness of a bananas and the fluffiness of bread to create a tasty and moist flavor bomb that will leave you wanting more and more. Fortunately this recipe yields 18 muffins so there’ll be plenty to share or freeze and hoard for yourself.

The secret ingredient here is the buttermilk. Buttermilk works it’s magic to transform this recipe from dense and overly sweet to a moist, fluffy, and light addition to the day. Have it for breakfast with a cup of coffee or tea, as a midday snack, or as a side with your meal. You can even have it as a special treat at the end of the day.

Best Ever Banana Bread Muffins

Moist, fluffy, and full of sweet banana flavor. What more could you ask for in a banana bread muffin? 

Print Recipe
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 18 muffins

Ingredients

  • 1 cup butter softened
  • 3 cups sugar
  • 4 large eggs
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup buttermilk
  • 5 - 6 large over ripened bananas mashed
  • 4 cups flour

Instructions

  1. Preheat the oven to 350 degrees

  2. Using a stand or hand mixer, combine the softened butter and sugar.

  3. Mix in 1 egg at a time, then add the baking soda and salt.

  4. Slowly mix in the buttermilk.

  5. Add the bananas. 

  6. Gradually mix in the flour, one cup at a time. 

  7. Fill your greased or lined muffin tins. 

  8. Bake for 30 - 40 minutes or until golden brown. 

  9. Unwrap and enjoy!

Crockpot Creamy Roasted Tomato and Basil Soup

Soup has always been my comfort food and being Italian, tomato soup one of my favorites. I’ve tried for years to make a soup that my great grandma would be proud of and this is it! It has a classically rustic Italian flavor that warms and fills the belly just like Italian food should.

This soup has a slight sweetness from the roasted tomatoes that plays well will the herbaceous fresh basil. The creaminess gives it a beautiful texture that makes it a thick and hearty soup that is perfect as an entree or pair it with a salad for a light meal.

Creamy Roasted Tomato and Basil Soup

This creamy smooth version of a classic tomato soup is bursting with flavor. The roasted tomatoes and fresh basil make it a treat for the senses. 

Print Recipe
Course: Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 8 servings

Ingredients

Ingredients

  • 10-12 medium tomatoes chopped
  • 1 medium yellow onion chopped
  • 1 large bunch fresh basil finely diced
  • 2 cans diced tomatoes do not drain
  • 2 Tbsp tomato paste
  • 1 cup chicken stock or broth
  • 1 cup heavy cream
  • 2 1/2 Tbsp brown sugar I used a low carb sugar blend
  • 1/2 tsp all spice
  • salt and pepper to taste

Equipment

  • 5 quart crockpot
  • 1 immersion blender

Instructions

  1. Preheat oven at 450 degrees 

    Chop tomatoes, onions, and basil. Set the basil aside for later. 

Roasting the Tomatoes and Onions

  1. Spread tomatoes and onions on a large foil covered cookie sheet

  2. Sprinkle with salt to taste 

  3. Sprinkle the brown sugar evenly over the tomatoes and onions

  4. Roast for 20 minutes until tomatoes and onions are soft to the touch 

  5. Pour the roasted tomatoes and onions into a bowl with as much of the juice as possible 

Making the Soup

  1. While the tomatoes are roasting, set your crockpot on the low setting

    You can cook on high but low and slow is my favorite way to crockpot 

  2. Add canned tomatoes (with the liquid), tomato paste, and all-spice to the crockpot 

  3. Stir in the roasted tomatoes and onions with their juice

  4. Stir in the chicken stock or broth 

  5. Let cook for 4 hours on low or 2 hours on high 

  6. Here comes the fun part

    Blend everything in the crockpot with the immersion blender until smooth

  7. Slowly stir in the heavy cream

  8. Stir in the basil

    You could also put the basil in before you blend for a completely creamy feel

  9. Cook on low for an additional 30 minutes or until the cream is fully incorporated

  10. Season with salt and pepper to taste

  11. Serve and enjoy

    This recipe makes 8 servings because I love leftovers 

Recipe Notes

Some tasty things that you might like to go with this soup are a toasted bread of your choice or chips made from cheese as a low carb option

You can make cheese chips in the oven by placing shredded cheese on a greased cookie sheet and cooking at 350 degrees until the cheese starts to brown slightly and let cool, they'll crisp up as they cool. Or you can make them in the microwave on a microwave safe plate and cooking at 30 seconds at a time until they begin to brown and then let cool. 

Parmesan and cheddar cheeses are my favorites but if you intend to use Parmesan you should cut back on the salt in the soup.  

One of my favorite parts of this recipe is getting to use my immersion blender. If you don’t have one, I highly recommend getting one. You can use a traditional blender, but it will make for extra work.

This recipe was created with the intention to have leftovers so it can be cut in half if you desire.

 

How to Make Baked BBQ Steak Fingers

The other day I was worn out, didn’t want to spend the money on delivery and had a serious craving for comfort food. I went to my fridge and noticed I had a bottle of Rudy’s BBQ sauce that was about to expire and some steaks I never used. I could make a standard steak and pour BBQ sauce on it, but I wanted comfort food. That’s when it hit me.

Let’s make steak fingers, but bake them instead of frying them to make them “healthier”. At least that’s what I’m pretending. I don’t know if this was a thing before, but they came out awesome and I’ll be making them again.

This recipe is incredible easy, quick and tastes awesome. I’ll definitely be making these baked BBQ steak fingers again for an appetizer, lunch, or a snack.  Let me know how they turn out for you.

how to make bbq steak fingers

Baked BBQ Steak Fingers

These baked not fried steak fingers make a perfect appetizer. lunch, or snack with a tangy BBQ sauce kick. 

Print Recipe
Course: Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 2 filets sirloin
  • 4 cups breadcrumbs
  • 2 cups BBQ sauce I used Rudy's BBQ sauce
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. Start by preheating your oven to 450 degrees and line a baking sheet with aluminum foil and a small smear of olive oil or non stick spray. 

  2. Next slice the steak into slices as shown and place the BBQ sauce in one bowl. In another bowl place the breadcrumbs with 1/2 teaspoon of sea salt and 1/2 teaspoon of black pepper.

    recipe for bbq steak fingers
  3. Now dip the steak slices into the BBQ sauce and then run them through the breadcrumbs. You'll see on some of them I did a second dip in the BBQ sauce. Either way worked because you cover them in BBQ sauce again later anyways.

    how to bake steak fingers
  4. Now line them on the baking sheet and cook them for 12 to 20 minutes, depending on how you like your steak cooked. 

    how to make steak fingers
  5. Last let them cool and plate them. Pour some extra Rudy's BBQ sauce on them (or whatever your favorite BBQ sauce is) and serve.

    steak fingers recipe

Recipe Notes

To get Rudy's BBQ Sauce by clicking here

BBQ Bacon and Crap Roll Skewers – OMG YUM!

I had to clean my fridge out and found a huge thing of jumbo lump crab meat, bacon and a delicious spicy bbq sauce.  When I went over to my freezer I also found chorizo I forgot to use and a thing of skewers (I made the chorizo version later).  That’s when I realized there is something seriously delicious that is about to happen.  If you want an amazing appetizer or even to serve something simple to make as a meal, this is the perfect one for you!

how to make bacon, cran and chorizo bbq skewers

how to make bacon, cran and chorizo bbq skewers

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