Gluten Free Banana Bread with Kefir

I LOVE Banana bread and was so pleased with the texture of this bread, if you are Gluten free you know how hard it is to find a flour mix that is just right for what you are making. I used Bobs Red Mills all purpose baking flour, the texture was just like using regular flour... not gritty or grainy like some others I have used. Just remember cooking is all about making what you cook taste how you want it to! so don't be afraid to tweak a recipe a little!

INGREDIENTS:

Banana Bread

1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup of Kefir yogurt (or you can sub with Greek yogurt or sour cream)
2 teaspoons vanilla extract
1/2 tsp Cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Allspice
1 cup mashed ripe bananas (about 2 large bananas)
1 cup Gluten free all-purpose flour (you can sub regular all-purpose if you don't need gluten free)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp Salt

Optional 1/4 cup Walnuts 

DIRECTIONS:

1-Preheat oven to 350F. Spray one 9x5-inch loaf pan with cooking spray, or grease and flour the pan; set aside.

2-Bread - In a large bowl of your mixer (or you can hand mix) add the egg, sugars, coconut oil, Kefir (or sour cream), vanilla, Cinnamon, Ground nutmeg, Allspice and whisk to combine.

3-Smash bananas and stir to incorporate, if your adding Walnuts you can add them now.

4-Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't over mix; set aside.

5-Evenly pour filling mixture into the loaf pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

6-Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on moisture content of bananas, climate, and oven variances. Bake until done; watch your bread, not the clock.

7-Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

8-Enjoy your creation!

Muffin Pan Meatloaf.....

Making  meatloaf in a Large muffin pan made it a perfect serving size and if by chance you have any leftovers this little meatloaf would be a great addition to your lunch box the next day! I'm always trying to find a good way to use up my leftovers, so when I have leftover Mashed potatoes this recipe is now on the list!

Mix up your favorite meatloaf recipe and set aside (I will give you my recipe below) If you are making one large muffin pan of meatloaf you will need 12 strips of bacon (two for each meatloaf muffin) my next step is to lightly brown both sides of my thick cut bacon and set aside....(I don't like a soggy bacon and knew that it would only be crisp on the side touching the muffin tin). 

Now its time to Preheat your oven to 350*

Next we will put the first strip of Bacon in the muffin pan and fill half way with meatloaf mix, this will help hold the bacon to the side of the pan to insure ultimate crispyness. Make a small indent in the middle of the meatloaf mixture then you will place one small scoop of mashed potatoes in the indent you just made. 

Next you will place your second slice of bacon (remember two slices of bacon will be needed per muffin) and gently cover the top of your mashed potatoes with a scoop of meatloaf mixture, press down very gently making sure all of the mashed potato is covered. when your all done place the muffin pan in the preheated 350* oven for 30 minutes take out and add Ketchup to the top of meatloaf and place back in the oven for an additional 10 to 15 minutes....

After cooking let rest for at least 5 minutes before serving... the Mashed Potatoes will be super hot!

Muffin Pan Meatloaf

1 pound of ground beef

1/2 cup of quick Oats

1/2 cup White onion finely chopped

1/2 cup any color Bell Pepper

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp pepper

1/2 tsp Kosher Salt

2 tbs McCormick Bagel seasoning

1 Egg

One large muffin pan 

12 slices of thick sliced bacon

1 1/2 cup of Mashed Potatoes

Ketchup

In a Large bowl combine first 10 ingredients and set aside, Preheat oven to 350*, on a griddle or in your favorite skillet Lightly brown both sides of your bacon and place one slice in each muffin space (set the 6 left aside) fill half way with meatloaf mix making sure you press the bacon tightly to the side of the muffin pan, Make an indent in the middle of the meatloaf mix and Place one scoop of mashed Potatoes in that indent you just made, add second slice of bacon to the side of the muffin pan and top off with meatloaf mixture, Lightly press down the top making sure all of the mashed Potatoes is fully covered also make sure your bacon is firmly against the side of the muffin pan to insure its crispy at the end of cooking. Place muffin pan in preheated oven for 30 Min when 30 min is up take out of the oven and cover top of Meatloaf with ketchup and cook for an additional 10 to 15 minutes! Let rest for at least 5 minutes before serving... the mashed potatoes will be HOT!  Enjoy!

Kefir its a life changer!!!!

When I first was told about Kefir and its awesomeness I really at that time just clung onto these couple of fact: it taste a lot like non flavored Yogurt/sour cream and that because the Kefir grains consume the lactose and casein in milk that I could once again eat a milk product I was soooooo excited (if you are lactose and casein intolerant/sensitive you should consult your doctor before trying this)!  After that fun bundle of lovely info I started my online search for kefir facts, I learned what I needed and called a friend for a kefir grain also known as a scooby and started my Kefir adventure... this stuff is more than AWESOME its life changing! This is going to get maybe a little TMI but I have to let you know how its changed my life. I have had an issue with my mmmm hmmmm going number two my whole life... I know I know TMI but if you have had a problem with going to the bathroom you totally understand... I'm going to be a little more TMI I would go maybe once a week if not longer... no that is not good! After about a month of starting my daily Kefir consumption  I noticed a dramatic change of my #2 Schedule from maybe once a week to daily! WHAT?!?!?!??! (P.S. I would also like to add that I had tried everything before starting my Kefir consumption and had been on a very high dose of Probiotic for over a year that my Dr had suggested with no change to my bathroom schedule)! Not only was my gut saying thank you but I also felt so much better, sleeping all night and my mood was sooooo much better, I was actually mostly happy and I actually just felt better! But to top it all off the fantastic bacteria and yeast have helped my family not get sick this winter... I didn't get sick not even once and I work in an office that deals with the public, and we all know they never stay home when they are sick! so below I will show you how I start my kefir for kefir Greek yogurt.

Step one: wash your strainer and place a coffee filter in the middle, I leave my strainer damp so the coffee filter will stick to the bottom.

Step two: Place your Strainer into a bowl that is big enough to capture the whey that will separate from your Kefir, Pour your kefir into the middle and the coffee filter will spread out all on its own, containing the Kefir.

Step 3: Scoop out your Keifer Grain and place into a bottle to start a new batch of Kefir, mine are very large so they are easy to find. If your grains are small you will want to stain them out first and then start with step 1.  Then Place a small plate on top of your Kefir and put it in the fridge over night.

 This is what my Kefir looks like after 24 hours in the fridge . its very thick and almost the same consistency as Cream Cheese. At this time you can use it in mashed potatoes for that sour cream flavor, or scoop it into a bowl add some of your favorite homemade jam let sit for a couple of hours in the fridge and enjoy your own Kefir Greek yogurt! P.S. I think it taste better than store purchased Greek Yogurt! I also have added this to my Favorite Banana bread and it was AWESOME! I will be posting that recipe soon!

Don't be afraid of Kefir its just like eating yogurt but sooooo much better for you and its made at home! So not only is it cheaper to make than to buy you also know what environment this fantastic stuff was made in and you know exactly what is in it!!!! P.S. I highly suggest you to Google this fantastic stuff! You will be absolutely amazed by its many benefits!... it really has been the best thing for my whole family! 

Chicken Alfredo Pasta Bake...Update

I think I will change a little on this recipe... I heated up the leftover I put in the freezer and it was very oily... I think I will only use 1/2 cup of butter next time I make this... what do you think??? Yikes... so I started this blog and then felt dumb for doing it... but Im back!!!! Who cares if its dumb.. I like it! This recipe was a BIG hit! my Fam LOVED it! I got this from Pinterest and did not even think about taking some of my own photos...I put a little twist on the original recipe and the next time I make it we will try Polish Sausage MmmmmMMMmmmmM....here it is my revised recipe... Enjoy!!!! P.S. It made two pan and I put one in the freezer for later.. I will update if it warms up as good and tasty as the fresh one

Chicken Alfredo Pasta Bake •16 oz. package uncooked rotini pasta (I dont think I will use the whole amount next batch) •1 cup Real Salted Butter •16 Fl oz (1pt) whipping cream ** •1 1/2 cups freshly shredded Parmesan Cheese ** •1/2 tsp salt (I use Corse Kosher) •pepper, if desired (I use Fresh Cracked Pepper) •2 cups cooked and diced chicken •1 can Hunt’s petite diced tomatoes, drained (I used Western Family petite Garlic w/Olive oil and did a little rinse) •3 green onions, chopped •1 cup shredded mozzarella I also added one box of Frozen Western Family Spinach (drain well) 1.In a large pot, cook the pasta according to package directions. 2.Meanwhile, in another sauce pan over medium-low heat, heat the butter and whipping cream until the butter is melted. be sure to sitr constantly. 3.Add the cheese, salt and pepper to the butter/cream mixture and stir until the cheese is melted, it will taste a little salty but no worries when added to the pasta it turns down the saltiness. 4.Drain the pasta and return to the same pot used to cook it. Toss the pasta with the cheese sauce. 5.Then fold in the chicken, drained tomatoes, and green onion. Pour pasta into a 9 x 13 inch baking dish and top with shredded mozzarella (I also used some Parmesan). Bake at 350 for about 15 minutes until bubbly and cheese has melted. Serves 8. ** Note: evaporated fat free milk and reduced fat Parmesan cheese can be used for a low fat version

Stromboli???

A new recipe once more from the Pillsbury website and once more tweaked!!!
This to me is more like a Pizza pocket than the traditional Stomboli I knew and LOVED as a kid….but it was YUM-O!!! I loved it and so did the husband and kid…even with the YUCK green peppers as the little one would say!


Recipe:

1 package of refrigerated Pizza Crust
½ Pound of Ground beef
½ Yellow Onion
1 Green/ and or Red Bell Pepper
1 small can Pizza Sauce
1 tsp Dried Italian seasoning
1 ½ cup Shredded Mozzarella

I used the pizza sauce in the squeeze bottle because you will not use all of the sauce and it is easer to store. I added the onion and a small can of mushrooms (cuz I love them!) throw in your favorite pizza toppings!

Preheat oven to 400, brown your ground beef, add your onion (chopped) to browned ground beef continue to cook until onion is almost translucent and set aside. Grease a cookie sheet and place refrigerated Pizza dough on cookie sheet, you will need to do this step like you were making a traditional pizza and press the dough up against all sides of cookie sheet, then spread your Pizza sauce on the pizza dough make sure you leave about 1 ½ inch from all edges so you can fold (if you have sauce on the edges the dough will not seal and you will have a big mess!) Sprinkle your ground beef mixture in the middle creating about a 3 inch line down the center of the sauce. Top ground beef with chopped bell pepper, Mozzarella and other toppings of your choice. Sprinkle Italian seasoning over toppings and now its time to close her up! Fold one long side to the middle line and then fold the other long side slightly over the edge of the dough you just folded and pinch together now pinch the ends. I sprinkled a little Mozzarella and Italian seasoning on the top to make it look a little tastier! Place in the middle of oven and cook for 15 to 20 Min or until Golden Brown….YUM

Monday Yum!!!

~ TACO IN A BISCUIT~

Taco in a BiscuitTrav and Shayd love love loved this new recipe and ask me: can you make that Biscuit taco thing???? This is a Yum-o delish dinner that is so easy and inexpensive!!! I did take this recipe from the Pillsbury web site and then I tweaked it……I used the Wal-Mart brand of Buttermilk biscuit’s (the jumbo size) Store brand taco seasoning for my ground beef and also Store brand refried beans. For the side’s we had Wal-Mart brand Spanish rice and salad…All in all I spent a grand total of $7.00 for this Yum-o meal.

Recipe:

1/2 pound of ground beef

1 can of refrigerated buttermilk biscuit (jumbo)

½ can of refried beans1 pack of Taco seasoning

½ small Yellow Onion

1 cup of shredded cheese of your choice

Toppings of your choice…I used lettuce, tomato, and sour cream.

You will also need a large muffin pan

Preheat the oven to the designated temp the biscuit calls for, Brown your ground beef add chopped onion (if desired) with taco seasoning and cook as directed on seasoning packet set aside, Roll biscuit out and press into muffin tin, you will need to poke with a fork like you would a pie crust, place in oven for 5 min, take out of oven, fill each one with a spoon full of refried bean (straight from can) then fill the rest of the way with browned ground beef mixture. Return the muffin pan to the oven and continue to cook for about 10 more min or until edge of biscuit is golden brown remove and turn off oven sprinkle with cheese and place back in oven until cheese is melted….then tad ah…..put the fixings on and eat!!!