Wednesday, September 9, 2009

Banana Bread


I love, love banana bread, and this is a fabulous recipe. I love big chunks of nuts, and I never measure how much I actually put in. I make small loaves, mini loaves, muffins, mini muffins... lots of shapes and sizes of this yumminess. Cooking times vary with size, so watch it so you don't end up with banana nut charcoal.

Banana Bread
3 eggs
1 c oil
1½ c sugar
2 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp nutmeg
1 tsp salt
1 tsp cinnamon
1 c ripe bananas (about 3-4), mashed
1 c milk
1 c walnuts (more), coarsely chopped

Bake at 375ยบ for 45 minutes or until toothpick inserted in center comes out clean. I like to make banana nut muffins or baby loaves. Cooking time is less with smaller sizes - just watch it.

Thursday, September 3, 2009

Quesadillas


Awhile ago I took advantage of a 2 for 1 roast sale. One roast became our Sunday dinner, and the other roast was used to try out a new recipe for chimichanga meat. I tossed the meat in the crock pot with the ingredients and enjoyed the delicious aroma of Mexican meat cooking all day long. Then when the meat was falling apart and able to shred with a fork, I tasted some and was shocked to find there was no flavor. at. all. Apparently all the flavor escaped with the delicious vapors I'd been smelling all day and there was nothing left behind to flavor the meat. So in an effort to save this beautiful roast, I put these quesadillas together. It took some convincing to get the girls to try them, (different is scary, you know) but once they did they were hooked. Now this is one of the most requested meals at our house. I add a little more to the meat now, but feel free to add more kick. My family likes mild. I prefer flour tortillas, but you could use corn. Wheat is yummy, too.

Save-the-Roast Quesadillas
Roast, 2-3 lbs.
Oil - I like canola
Tortillas
Cheese - any kind you want, but a Mexican blend is especially good
Beans - black or pinto
Fresh Cilantro, chopped or torn

Optional:
Sour cream
Salsa
Guacamole
Tomatoes
Lettuce

To prepare the roast, season on all sides with pepper, salt, garlic powder, and onion powder. Place in crock pot with two cans of green chillies. Fill one of those cans with salsa and also add to the pot. Slow cook until meat is tender and shreds easily with a fork. This takes all day in my crock pot, but in a crock pot that works better than mine it should only take a few hours.

To prepare the quesadillas, you'll need 2 tortillas per quesadilla. Brush or spray the tortillas lightly with oil on one side. Place the oil side down on a baking sheet. Spread meat over tortilla; sprinkle beans, cheese and cilantro over meat. Cover with the other tortilla, oil side up. Place in oven and bake until crispy but not burnt. Take out and cut with pizza slicer. Garnish with optional toppings and enjoy.