{Coconut Banana Bread with Lime Glaze}

This bread is super yummy, and a nice switch up from your traditional banana bread recipes.

Ingredients:

2 Cups flour
3/4 tsp baking soda
1/2 tsp salt
1 Cup sugar
4 Tbs butter, softened
2 large eggs
1 1/2 Cups mashed ripe bananas (about 4 large bananas)
1/4 Cup sour cream
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut
optional:1/2 teaspoon coconut extract

Glaze:

1/2 C powdered sugar
1 1/2 Tbs fresh lime juice
Zest from one lime (optional)

Whisk all together in a bowl.

Directions:

Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream, milk, and vanilla.  Beat until blended.
Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.

Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

 

Recipe Source: Our Best Bites

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{Instant Pot Mac and Cheese}

This has become a favorite around here. Super quick to whip up and I love the garlic flavor it has.

Ingredients:

1 pound large or small macaroni
4 Tbs butter
2 tsp ground mustard
1/2 tsp garlic powder
2 tsp kosher salt
1/2 tsp black pepper
4 cups water
4 ounces cream cheese, softened and cubed
1 cup whole milk
16 ounces sharp cheddar cheese, shredded

Bread Crumb Topping:

2 Tbs butter
1/2 cup panko bread crumbs
1/4 tsp kosher salt
1/4 tsp black pepper
2 tsp Italian parsley, chopped (you can use fresh or dried)

Directions:
Add the macaroni, butter, water, ground mustard, salt and pepper into the bowl of the Instant Pot. Place the lid on and set the vent to “sealing”

Cook on high pressure for 4 minutes, then manually release the pressure.

Open the lid and add the cubed cream cheese, stirring until smooth

Add the milk and shredded cheese and continue to stir until all the cheese is melted and smooth. Top with grated Parmesan cheese and bread crumb topping.

Bread Crumb Topping Directions:

Melt the butter in a small sauce pan. Toss the bread crumbs in the butter and season with salt and pepper. Turn off the heat and stir in the parsley.

 

Recipe adapted from: Kelsey Nixon

{Chicken Coconut Curry}

 

This is the most Authentic tasting curry dish that I have ever made from home. It was great! My new favorite curry dish. It was really simple, and turned out to be a huge hit with my whole family.

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/4-1/2 tsp. cayenne (I did a 1/4 and it had a little kick)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice, cooked (I add Turmeric powder to it while its cooking, to give it that yellow color)

Directions:
Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Adapted from: Favorite Family Recipes

{Homemade Pizza Rolls}

 

These pizza rolls are so very yummy and easy to make. They’re a great dinner idea for both kids and adults. You can make them with any preferred pizza toppings that you like or have on hand.

 

For the Dough:

1 1/4 cups warm water

2 packages active dry yeast

1 Tbs honey

3 Tbs good quality olive oil

4 cups all purpose flour + extra for kneading

2 tsp kosher salt

Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Making the Rolls:

Tear off small sections of the dough and stretch each one out to about the size of your palm. Put in a small amount of mozzarella cheese, 1-2 slices pepperoni or whatever pizza toppings you like. Fold the dough and pinch the bottom to make a pocket. Brush the tops with olive oil and sprinkle with a little garlic powder and place on a lightly greased sheet pan bake at 500 degrees for 6-7 minutes.

Dip in your favorite pizza sauce/marinara sauce. I have used both homemade or jarred and both are great.

 

Recipe Source: Ashley Ray

{Favorite Sugar Cookies}

This is my all time favorite cookie! I love making these for one of my favorite holidays…Valentines!! I like to make the cut outs on the thicker side, and make sure not to overbake!

 

Ingredients:

2 cups (4 sticks) butter, softened to room temperature

8 ounce package cream cheese, softened to room temperature

2 cups granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/4 tsp almond extract

4 3/4 cups all-purpose flour

1/4 teaspoon salt

 

Directions:

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In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed

Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.

Add the flour and salt. Mix until combined (don’t overmix).

Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Roll the dough out on a lightly floured counter to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling

Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.

Bake for 10-11 minutes until set but not browned on the edges or bottom

Remove the cookies to a cooling rack to cool completely. Frost as desired.

*Frosting*
1 cube butter, softened
1/2 bag of powdered sugar
2 tsp vanilla
1 Tbs milk
1/2 tsp almond extract
Beat the butter in with a hand held mixer or in a bowl of a stand mixer until soft and fluffy. Add in the powdered sugar, vanilla and almond extract and the milk. Beat together until desired consistency. keep adding more milk if needed.

{Chicken Enchilada Pasta}

This meal was really simple to throw together and it was a good mix up from regular pasta dishes. The Mexican flavors were really creamy and delicious.

 

Ingredients: 

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta
Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Directions:
Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3 mintures. Add garlic and red pepper and cook another 3 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the 1 cup of sour cream, DO NOT bring to a boil otherwise it will curdle. Stir until the sour cream is well mixed and heated through. Drain the pasta and return to pot. Pour sauce and mix well. Serve and garnish with option toppings.
Recipe Source: Pintrest

{Cooking Frozen Chicken in the Instant Pot}

My Instant Pot has been a huge life saver for me. The biggest reason is because of this super fast frozen chicken method. It turns out fork tender every single time!

Ingredients: 

2 lbs frozen chicken

1/2 chicken broth (or water if you don’t have it on hand)

Salt and pepper

 

Directions:

Spray the Instant Pot insert with cooking oil.

Place the chicken in the pot, season generously with salt and pepper

Pour 1/2 cup chicken broth (or water) around the sides of the chicken in the pot.

Place the lid on the pot and set to the lock or seal position.

Turn the Instant Pot to the manual setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.

Press the manual button to start the cooking process.

When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the venting position, or what I do is allow the pressure to naturally release for about 10-15 minutes before removing lid.

Remove chicken from the pot, shred or chop and use as needed.

 

Recipe Source: A Bountiful Kitchen

{The Best Pie Crust}

Pie crust is really simple to make, and the end result of your pie is SO much better. I know that sometimes when we are in a pinch we need to use store bought pie crusts, but this recipe may change your mind on that decision. 😉

 

Ingredients:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Directions:

 

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor  and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

 

Recipe Source: Ina Garten

{Fresh Guacamole}

We are big Guac fans over here! This is better than any guacamole I have ever had, my husband and kids couldn’t stop eating it. We have been making this recipe for a couple years, and never will we go back to store bought or package mixes again.

Ingredients: 

3 Avocados, pitted and diced
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced
1 tsp Sea Salt

In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving.