Banana Chocolate Chip Muffins

I think there are very few things in life that aren't vastly enhanced by the addition of chocolate. Banana muffins are no exception! I'm happy that it is somehow socially acceptable to eat muffins for breakfast - even if they taste more like cupcakes. My 1 year-old son must take after his Mama because he loved them too!


Banana Chocolate Chip Muffins


ingredients:

• 1 3/4 cup flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup ripe, mashed bananas
• 3/4 cup semi-sweet chocolate chips

directions:

1. Combine the dry ingredients in one bowl and the wet ingredients in another bowl.

2. Stir the wet and dry ingredients together with a wooden spoon until just incorporated. Do not over-mix or your muffins will be tough.

3. Stir in the chocolate chips. Scoop into muffin tins.

4. Bake at 350 for about 20 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan then turn out onto wire racks.

Enjoy!

recipe adapted from allrecipes.com

Blond Brownies

I made blond brownies for one of the desserts for Jess' baby shower this weekend. This is one of my family's classic recipes and I have made them dozens of times. Every time I make them someone asks me for the recipe, so here it is! Yum yum!


Blond Brownies

ingredients:

• 1/2 cup butter, room temperature
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup semi-sweet chocolate chips

directions

1. Cream the butter and sugar together in a stand mixer (or hand mixer). 

2. Add the eggs and vanilla and mix until light and fluffy.

3. Add the dry ingredients and blend until incorporated.

4. Stir in the chip and pour out into a greased 9x13 pan.

5. Bake at 350 for 25-30 minutes until golden.

Enjoy!

Spanish Rice

This is the easiest and best spanish rice I've ever made! I have to say the rice and beans are usually my favorite part of eating at a Mexican restaurant. I've long been in search of the best recipe to replicate restaurant quality rice at home without using a pre-made mix.  I'm not sure what the difference between Spanish and Mexican rice is... but I've tried a lot of different recipes and this one is by far my favorite! I highly recommend it as an accompaniment to your Cinco de Mayo celebrations this weekend!

Spanish Rice

2 Tablespoons olive oil
1/2 of a medium onion, chopped
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth
1 cup chunky salsa (I used good ol' Pace - perfect for this type of situation)

Heat oil in a medium or large pot over medium heat. Stir in onion with a bit of salt and saute until tender, about 5-7 minutes. Mix rice into pot and stir until it begins to brown. Stir in chicken broth and salsa. Reduce heat and simmer (covered) for 20 minutes until all the liquid has been absorbed and the rice is cooked. Let sit covered for 10 minutes then fluff with a fork and serve.

Enjoy!

recipe adapted from allrecipes.com

Beef Fajitas

Tonight we had family in town and made a Mexican fiesta for dinner! Faijtas are an excellent dish to serve family style for a lot of people. They were perfect with tortillas from Cafe Rio, homemade guacamole, beans, and my favorite Spanish rice. We also made a delicious tres leche cake for dessert! Recipes for those things coming soon :)


Beef Fajitas

Ingredients

• 1/4 cup fresh lime juice
• 1/4 cup water
• 4 cloves garlic, peeled and smashed
• 2 tablespoons roughly chopped cilantro leaves
• 2 tablespoons vegetable oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried crushed Mexican oregano (if you just have Italian oregano use 1/2 teaspoon)
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds flank steak, fat trimmed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 green bell pepper, stemmed, seeded, and thinly sliced
• 1 yellow bell pepper, stemmed, seeded, and thinly sliced
• 1 large onion, thinly sliced 

Directions

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the remaining teaspoon salt, and 1/2 teaspoon pepper. Remove from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice if desired and serve immediately.


Enjoy!


recipe adapted generously from Emeril

Sweet Berry Trifle

This is one of my all-time favorite desserts! It’s an English Trifle with fresh berries, spongy angel food cake, sweet cream cheese, and a hint of almond. If you've been turned off by trifle in the past because of instant vanilla pudding and frozen berries give this one a try. One of the best things is this dessert is better if made ahead (the night before), so you can have it done and prepared in advance. I'm so excited berries are coming back in season so I can make this more!

Sweet Berry Trifle

ingredients: 

2 8 oz packages of light cream cheese

  

2 cups powdered sugar 

1 1/2 teaspoons almond extract

1 teaspoon vanilla

1 container cool whip

1 angel food cake (you can make it homemade or buy 2 of the pre-made angel food cake bars at the grocery store)

4 cups fresh raspberries mixed with thinly sliced strawberries  – you can use whatever berries you like

directions:

 

Allow cream cheese to soften at room temperature and place in a mixing bowl. Add powdered sugar, almond extract, and vanilla and blend until smooth. Assemble the trifle by placing a layer or broken up angel food cake in the bottom, followed by a spread of the cream cheese mixture. Top the cream cheese mixture with berries and then cool whip on top of the berries. Repeat the layers again and finish with cool whip on the top and decorate with raspberries. Let sit in the fridge for at least 2 hours! (The longer it sits the better… preferably make it the night before). Serve cold by scooping into dessert glasses.

Ranger Cookies

When I got married my sister-in-law-to-be made me a book of all the favorite Collins' family recipes. It was such a treat for me! There are many good recipes in that book and I must say these cookies are one of my favorites. My mother-in-law makes them and everyone loves them. They are soft, but have a secret ingredient that makes them a little crispy - Rice Krispies!


ranger cookies
makes about 48 cookies

Cream together:
1 cup of butter (room temperature)
1 cup of white sugar
1 cup of brown sugar

Add and stir till combined:
2 eggs
1 teaspoon vanilla

Mix in a seperate bowl then add to the wet:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Stir in:
2 cups of Rice Krispies
2 cups of regular oats
1 cup of milk chocolate chips (buy a good brand)
1/2 cup semi-sweet chocolate chips


Bake @ 350 for 12-13 minutes. Enjoy!

Indian Vegetable Curry

I love a good Indian feast! And making one at home for guests is surprisingly simple. I made this vegetable curry along with a ginger-apple chutney and basmati rice when we had Jess and her husband over for Sunday dinner a few weeks ago. Jess brought her delicious garlic naan and we ate like kings!


indian vegetable curry
serves 4-6
recipe adapted from Entertaining magazine

Spice Mixture

• 2 1/2 teaspoons garam marsala
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground tumeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon ground fennel
• pinch of cayenne pepper
• 1 tablespoon vegetable oil

Curry

• 3 tablespoons vegetable oil
• 2 onions, chopped fine
• 12 ounces red potatoes, scrubbed and cut into 1/2 inch chunks
• salt and pepper
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 jalapeno, stemmed/seeded/minced
• 1 tablespoon tomato paste
• 4 cups cauliflower florets, cut into 1-inch pieces
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup water
• 2 plum tomatoes, cored/seeded/chopped fine
• 1/2 cup frozen peas, thawed
• 1/2 cup plain yogurt (preferably whole milk)
• 1/2 cup minced fresh cilantro
• 2 tablespoons butter
• 1 tablespoon lime juice

 1. FOR THE SPICES  Combine spices in small bowl. Heat oil in small skillet and add spices. Stir until fragrant and paste forms, about 2 minutes. Remove from heat and set aside.

2. FOR THE CURRY  Heat oil in large Dutch oven over medium. Add onions, potatoes, and 1 tablespoon of salt and cook, stirring constantly, until onions are softened and lightly browned, 10 to 12 minutes. Stir in garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.

3. Stir in the cauliflower and spice mixture and cook, stirring often, until cauliflower just begins to soften, about 5 minutes. Add chickpeas and water and bring to boil. Cover, reduce to simmer, and cook until vegetables are tender, 8 to 12 minutes. Add tomatoes, peas, yogurt, cilantro, butter, stirring until combined Return curryt to medium heat and cook until butter is melted and sauce is hot, 1 to 2 minutes. Remove from heat and stir in lime juice. Season with salt and pepper and serve.

enjoy!