{Best} Banana Bread made with Greek yogurt

After making hundreds of different recipes I think this one is most flavorful and moist

Ingredients

• 3 bananas, mashed (about 1 cup)
• ½ cup plain fat free Greek yogurt
• ½ cup oil (or unsweetened applesauce)
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1¾ cup flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• optional - 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 325 degrees and grease a 9x5 inch bread pan.
2. In a large bowl mix together mashed banana, Greek yogurt, oil or applesauce, and sugar. Mix in vanilla and eggs.
3. Add flour, salt, baking soda and mix until just combined - DO NOT OVER MIX - just until there are no remaining streaks of flour. Pour into prepared pan.
4. Bake for 55-65 minutes, until top is browned and a toothpick inserted into the center of the bread comes out clean. Allow to cool completely on a wire rack before turning bread out of pan and slicing. Store in airtight container at room temperature up to 5 days.

Middle Eastren lamb and rice

I love middle eastern food and made up this recipe when I found local ground lamb at the store. The best flavors!

Ingredients

• 1 lb ground lamb
• 1 1/2 cups chicken broth
• 1 cup basmati rice
• 1/2 cup pine nuts
• 1 tsp salt
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp chili powder
• greek yogurt

Prep:

1.  Brown lamb in a large sauce pan, season with salt and pepper
2. drain excess grease
3. deglaze pan with broth
4. add seasonings  
5. add rice and pine nuts
6. cover and cook on low until liquid absorbed and rice cooked, about 20 minutes
7. serve on a plate spread with greek yogurt

banana bundt cake

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 8 ounces unsalted butter, at room temperature ( 1 cup or 2 sticks)
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, preferably at room temperature
• about 4 very ripe banana, mashed ( 1 1/2 - 1 3/4 cups)
• 1 cup sour cream
•  Cooking Spray and Bakers sugar for the crust 

Directions

1. Center a rack in the oven and preheat to 350°F Generously spray a 9- to 10-inch (12 cup) Bundt pan. Sprinkle every surface with a dusting of bakers sugar to create the crust. Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
2. Whisk the flour, baking soda and salt together.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
4. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.

Best from scratch chocolate cake

Made this for my mom birthday and it was delicious. Worth the extra time and work!

 

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable or canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Buttercream Frosting Recipe

Instructions

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
7. Frost cake with Chocolate Buttercream Frosting.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo

Favorite chocolate chip cookies

Our favorite chocolate chip cookie recipes- we are a family who loves chocolate chip cookies!

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
•  1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips.. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 12-16 minutes (depending on size, I use an ice cream scoop so I cook for 16) in the preheated oven, or until edges are nicely browned.

Chicken Cordon Bleu

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
•  6 slices Swiss cheese
• 4 slices cooked ham
• 1/2 cup seasoned bread crumbs 
• 2 eggs
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1/4-1/3 cup white wine

Directions

Preheat oven to 350 degrees F

1.  Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and ham slices on top of each breast. Roll up each breast, and secure with a toothpick. Dip in stirred egg, then coat in breadcrumbs.  Put a pat of butter on top of each breast. Place in baking dish
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted.
5. Sauce: Mix cream of chicken soup, sour cream, lemon juice and wine in a sauce pan over medium heat. Add salt and pepper to taste. Once at a boil, cover and reduce heat to low. Let simmer while chicken cooks.  
6. Serve chicken over a bed of rice and pour sauce on top. Enjoy!

Baked artichoke

INGREDIENTS

Artichoke
Lemon
Olive oil
Salt
Pepper
Minced garlic
Parsley
Parmesan

PREPARATION

Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.

Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Bake at 425°F/220°C for one hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!

Coq Au Vin

Use bone in, skin on chicken thighs instead of an old rooster! Serve over egg noodles, pasta or nothing at all!

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 pinch kosher salt and freshly ground black pepper to taste
• 8 ounces bacon, sliced crosswise into 1/2-inch pieces
• 10 large button mushrooms, quartered
• 1/2 large yellow onion, diced
• 2 shallots, sliced
• 2 teaspoons all-purpose flour
• 2 teaspoons butter
• 1 1/2 cups red wine
• 6 sprigs fresh thyme
• 1 cup chicken broth

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken thighs all over with salt and black pepper.
3. Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
4. Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
5. Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
6. Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
7. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
8. Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
9. Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

BEEF BOURGUIGNON

Perfect for Sunday dinner! Serve over mashed potatoes, egg noodles, or rice. Or on a piece of french bread

Ingredients

• 6 strips bacon cut in 1/2" pieces
• 3 lbs beef rump or chuck cut in 1 1/2" cubes
• 1 large carrot peeled and cubed
• 1 medium onion cubed
• 3 T flour
• 10 oz can condensed beef broth
• 1 T tomato paste
• 2 cloves garlic minced
• 1 t whole thyme
• 1 whole bay leaf
• 1/2 lb white pearl onions peeled (boil for 1 minute then cut each end and squeeze to peel)
• 1 lb mushrooms, sliced
• 2 T butter
• 1 1/2 t salt
• 1/8 t black pepper
• 1/2 cup red wine

 

Preparation

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Best Mexican Rice

Dry, fluffy, delicious Mexican rice

Ingredients 

Servings 8-10

• 1 can diced tomatoes
• 1 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• ¹⁄₃ cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 ¹⁄₂ teaspoons salt
• ¹⁄₂ cup fresh cilantro, minced (optional)
• 1 lime for garnish

Directions

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Thai Pinapple Shrimp Curry

Our version of comfort food!

• 2 Tablespoons olive oil
  
• 4 oz jar red curry paste
  
• 1 pound large raw shrimp
  
• 2 cans coconut milk
  
• 3 small leeks chopped
• onion chopped
  
• 3 oz can bamboo shoots drained
  
• 5 tablespoons sugar
• 3 tablespoons fish sauce
• 1 cup fresh green beans halved
• red bell pepper chopped
• green bell pepper chopped 
• scallions chopped
• 1 Jalapeno pepper seeded and finely chopped
• 8 oz cab pineapple tidbits
• cooked jasmine rice

Directions

1. Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
2. Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.