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


  • 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


  • Preheat the oven to 350 degrees
  • Using a stand or hand mixer, combine the softened butter and sugar.
  • Mix in 1 egg at a time, then add the baking soda and salt.
  • Slowly mix in the buttermilk.
  • Add the bananas. 
  • Gradually mix in the flour, one cup at a time. 
  • Fill your greased or lined muffin tins. 
  • Bake for 30 - 40 minutes or until golden brown. 
  • 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. 
Prep Time5 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 35 mins
Course: Soup
Cuisine: Italian
Servings: 8 servings



  • 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


  • 5 quart crockpot
  • 1 immersion blender


  • Preheat oven at 450 degrees 
    Chop tomatoes, onions, and basil. Set the basil aside for later. 

Roasting the Tomatoes and Onions

  • Spread tomatoes and onions on a large foil covered cookie sheet
  • Sprinkle with salt to taste 
  • Sprinkle the brown sugar evenly over the tomatoes and onions
  • Roast for 20 minutes until tomatoes and onions are soft to the touch 
  • Pour the roasted tomatoes and onions into a bowl with as much of the juice as possible 

Making the Soup

  • 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 
  • Add canned tomatoes (with the liquid), tomato paste, and all-spice to the crockpot 
  • Stir in the roasted tomatoes and onions with their juice
  • Stir in the chicken stock or broth 
  • Let cook for 4 hours on low or 2 hours on high 
  • Here comes the fun part
    Blend everything in the crockpot with the immersion blender until smooth
  • Slowly stir in the heavy cream
  • Stir in the basil
    You could also put the basil in before you blend for a completely creamy feel
  • Cook on low for an additional 30 minutes or until the cream is fully incorporated
  • Season with salt and pepper to taste
  • Serve and enjoy
    This recipe makes 8 servings because I love leftovers 


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.


Spicy Jalapeno and Dijon Roasted Potato Salad

I was getting ready for a trip the other day and needed to clear my fridge. That’s when I came up with the idea for a roasted potato salad. When I realized I had jalapenos, white corn and other delicious things sitting around, I thought, why not roast it all. That’s when this recipe came together.

It’s incredibly easy to do and besides roasting the veggies, it won’t take much time at all.  If you want to spice up your summer with an amazing new recipe, you have to try this one out!

Spicy Jalapeno and Dijon Roasted Potato Salad

This recipe for a spicy roasted potato salad is incredibly easy to make and everyone will love it. You get the texture of breakfast potatoes with all of the goodness you expect from a dijon potato salad and a small kick from the roasted jalapeno peppers. Don't worry, the heat doesn't come through that strong because of the mayonnaise and other ingredients.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 2 people


  • 2 large russet potatoes chopped into large chunks
  • 1/2 large red onion half finely sliced, half finely chopped
  • 3-4 ears of sweet white corn kernels cut off the cob
  • 2 large jalapeno peppers diced
  • 6 cloves garlic 3 minced, 3 coarsely chopped
  • 4 tbsp mayonnaise
  • 2 tbsp spicy dijon mustard
  • 1/4 cup white wine vinegar
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • Gather your ingredients.
    ingredients to make spicy jalapeno and roasted dijon potato salad recipe

Roast the Vegetables

  • Preheat your oven to 450 degrees. Take two baking sheets and place your vegetables on them. On the first place your potatoes with the minced garlic. 
    roasting garlic and russet potatoes
  • The other baking sheet gets the chopped garlic, corn and jalapenos.
    roasting corn garlic and jalapenos
  • Now drizzle everything with the extra virgin olive oil and season with sea salt and black pepper. Make sure everything is coated and start cooking the potatoes for 12 minutes. Take them out and turn them over. 
    roasted corn garlic and jalapenos
  • Now place the potato tray and the corn tray into the oven for another 12 minutes or until the potatoes have a nice char on them. Then take them out and let cool.
    how to roast garlic russet potatoes

Make the Mix

  • In a large bowl combine the white wine vinegar, mayonnaise, onions, dijon mustard and mix them together. Add sea salt and pepper to taste. Once mixed together, cover and place in the fridge until your roasted veggies have cooled.
    how to make the sauce for spicy dijon potato salad

Combine Everything Together

  • Once the veggies are completely cooled down, combine them with the mix folding everything together then serve and enjoy. 


If you want to cut through it a bit more, you can always squeeze half of a lemon in it. Fresh basil would taste amazing with this and you could also chop chives or scallions and add them too.

Leave a comment below if you’ve tried this recipe and let me know what you think.  Thank you for reading!

Spicy, Baked Breaded Chicken with Sweet Potato Fries and Side Salad

One of the recipes this week from my subscription box is a spicy breaded chicken that you bake in the oven.  It sort of reminded me of when my mom would make shake n bake when I was a kid, but with this you actually make the mix.  The fun part is that they add sour cream to the recipe which makes it even better.

The entire thing (including sweet potato fries and a salad from scratch) takes about 30 minutes to make so it’s perfect for lunch, dinner or if you need to prepare a meal a head of time.

Spicy, Baked Breaded Chicken with Sweet Potato Fries and a Side Salad

This spicy baked breaded chicken with sweet potato fries and side salad is a tasty, quick, and easy meal to make. It's perfect for lunch or a light dinner. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 2 people


  • 2 chicken breasts (1 per person)
  • 1/4 cup panko breadcrumbs
  • 1 tbsp sour cream
  • 1 tbsp chili powder (I used 2)
  • 2 cloves garlic minced
  • 2 sweet potatoes cut into fries
  • 1/4 pint grape tomatoes
  • 1 baby gem lettuce
  • 1 small lemon cut in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • Start by preheating your oven to 450 degrees.
  • Line two baking sheets with aluminum foil. Now toss the sweet potato fries in extra virgin olive oil with sea salt and pepper and bake on the sheet for about 25 to 30 minutes. Make sure to take them out about half way through and turn them over so they crisp and cook evenly. I like to cut them uneven instead of using my mandolin because it adds more of a home cooked feel to it instead of looking store bought.
  • While the fries are baking, grease the other baking sheet and place the chicken breasts on it so they can thaw if they're frozen.
  • Next heat a drizzle of extra virgin olive oil in a pan over medium heat and cook the minced garlic for 30 seconds (so it doesn't burn). Instantly remove from the heat and add the panko bread crumbs and chili powder to it. Add in a pinch of sea salt and pepper to season it and then mix it together and let it cool.
  • Next add the sour cream to the top of the chicken breasts and then once the seasoning mix is cool, push it down on the sour cream on the chicken breasts so it sticks and stays in place. Now place these in the oven for about 12 or 15 minutes (with the sweet potato fries) until they're cooked through all the way.
  • While they're cooking, chop the lettuce, half the grape tomatoes and then mix them in a large bowl. Add in extra virgin olive oil, sea salt and pepper to taste. Now squeeze 1/2 to 1 lemon in and mix thoroughly.
  • Now plate the meal and serve.


You can serve it with a white wine like a Chardonnay or Sauvignon Blanc.  I did a light red (petite sirah) because I was craving it, but it didn't really work well with this meal.  You'll either want a heavy white or a light and acidic one.  Vidals could also work well because it will be sweet and taste good with the lemon and chili powder.  

The Best Tater Tots Recipe Ever! – Easy to Make

I’ve officially killed the tater tot for you.  If you ever try one of the ones below, you won’t be able to look your old tots in the eye again.  Trust me, they are that good!  What’s even better, they’re easy to make as well!  But before you get into this recipe, remember to click on the Twitter, Facebook or Pinterest share button because when you finish reading, you’ll be ready to cook and might forget!

Ok, are you ready?  Here we go!

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