Banana Chocolate Chip Muffins

I love these muffins! I love that these are an easy on the go breakfast or snack. They are very moist and dense and full of banana flavor.

The cast of ingredients are simple, Bananas, Chocolate chips, flour, vanilla, eggs, butter milk, salt, baking powder and of course sugar and brown sugar.

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Recipe as follows:

Ingredients:

  • 1½ cups all purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips ( I used a spring mix for colorful chips!)

1. Preheat oven to 350 degrees. Spray or line muffin baking tins.

2. In a large bowl mix together flour, sugars, baking powder and salt. In a seperate medium mixing bowl  combine mashed bananas, egg, melted butter and milk.

3. Stir wet ingredients into dry and mix until just combined ( do not over mix) gently fold in chocolate chips.

4. Fill each muffin cup about 3/4 full top with a few chocolate chips and bake 25-35 until middle center comes out clean with a toothpick.

Enjoy! xoxo

Recipe Source:  Spicy Southern Kitchen 

Malibu Chicken

This delectable dish is something that is super quick and easy to put together. When life throws baseball practice until 6:30 and you have two hungry kiddos looking for dinner kinda recipe!

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The Cast of Characters: boneless/skinless chicken breasts, swiss cheese, deli sliced honey ham, panko bread crumbs, eggs, Parmesan cheese and salt and pepper of course!

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Recipe as follows:

Ingredients:

  • 6 thin cut chicken breasts
  • 2 eggs
  • 1 1/2 cups panko bread crumbs ( I used Italian seasoned but you can throw a tablespoon of Italian seasoning if you do not have it)
  • 1 cup Parmesan cheese ( shredded)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper or to taste
  • 6 slices honey deli ham
  • 6 slices of swiss cheese
  1. Preheat oven to 350 degrees and grease a baking dish (9×13)
  2. Whisk eggs in a shallow pan. In a separate shallow pan combine bread crumbs,Parmesan cheese, salt and pepper.
  3. Dip chicken in egg then breadcrumbs. Lay flat in baking dish and bake about 30 minutes. Once chicken is cooked lay the ham and top with swiss cheese. Continue baking for 5 minutes until cheese is bubbly.
  4. Serve immediately!

Enjoy! xoxo

Recipe Source:  Life in the loft house 

Meal Plan Monday {Week 4}

Another week another meal plan! Enjoy!

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Week #4

Monday (4/06): There is nothing like a good Carne Asada. Try this one from Mexico in my kitchen with Tortillas, salsa and fresh limes with these summer cucumber jalapeno margaritas.  

Tuesday (4/7): pair together these Lemon herb roasted potatoes with Salmon and asparagus in foil  

Wednesday (4/8) These Cheesy garlic bread-sticks with minestrone soup make for a perfect midweek meal! Make these Chai spiced cupcakes for an extra special dessert!

Thursday (4/9): For a quick weekday meal make this Gemelli pasta with garlic and tomatoes and some fresh french bread

Friday (4/10): These slow cooker buffalo chicken sandwiches look so amazing! make some tater tots and these easy lemon tarts for dessert!

Saturday (4/11): Enjoy this Fisherman soup with some yummy cheddar bay biscuits

Sunday (4/12): I love these Cheese and onion enchiladas serve with some corn and a salad for a complete easy Sunday dinner!

Have a great week! XoXo

Smoky corn Quesadillas

My family loves quesadillas. They are such an easy snack to put together or a quick dinner when you just dont have time. speaking of time.. where does it go.

Anyways these quesadillas are SO good! not to mention EASY!

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So it is very important to use the SMOKED paprika when making these. This is what gives the smokey flavor.

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Recipe as follows:

Ingredients:

  • 1/4 cup fresh or frozen corn kernels
  • 1/2 cup grated Monterey Jack cheese
  • 2 Tbs. chopped fresh cilantro
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 6 burrito size flour tortillas
  • 2 tsp. olive oil
  • Avocado and sour cream, for serving
  1. In a medium bowl, mix together the corn, Jack cheese, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.
  2.  

    Heat the oil in  skillet or griddle over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until cheese is melted.

  3. Garnish with avocado and sour cream or your favorite fixings

Enjoy! xoxo

Recipe Source:  Fine Cooking 

Meal Plan Monday.. {Week 3} One day late

If you are in need of the constant.. whats for dinner? Then hopefully our meal plan will work just right for you.  We hope you enjoy!

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Week #3

Monday (3/30): These Asian Chicken Sandwiches from For The Love of Cooking with edamame

Tuesday (3/24): Try these chipotle lime shrimp tacos for a healthy dinner option. Maek it extra special and serve with this mango Lemonade 

Wednesday (3/25) There is nothing like comfort food Turkey Meatloaf and creamy mashed potatoes with peas and buttermilk cornbread 

Thursday (3/19): Try this Creamy tomato Lasagna with a fresh Strawberry Avocado Salad . Make it extra special dinner night and serve Old fashion strawberry shortcake 

Friday (3/20): Pizza Friday with this New York style cheese pizza pop a move in and make this Marshmallow popcorn

Saturday (3/21): Get that grill out and BBQ some steaks and corn and serve with this Cucumber, tomato and mozzarella salad.

Sunday (3/22): Happy Easter Bunnies!!!! Lets get the day rockin with these blueberry muffins (also the perfect brunch addition I might add)

Have a great week! XoXo

Buttermilk Pancakes

Melt in your mouth .. buttermilk pancakes

I have tried many pancakes. Most of the time im not too impressed.. they are either too thin, too thick, or just dont have that pancake smooth texture. Well the end is here my friends. These buttermilk pancakes are just right!

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So if you are looking for the perfect Saturday morning treat, try this recipe I promise it wont disappoint.

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Recipe as follows:

Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter, melted
  • syrup to your tasting
  1. Combine the flour, sugar, baking powder, baking soda, and salt to a mixing bowl.
  2. In a small bowl, whisk together the eggs and buttermilk together. pour in the melted butter and mix until well combined.
  3. Pour wet ingredients into the dry ingredients. Mix until just combined. I think I big key here is to not over-mix!
  4. add 1/2 cup batter to heated griddle. cook about 2-3 minutes per side until pancakes form a golden brown color and are cooked through.
  5. Serve immediately topped with butter and syrup!

Enjoy! xoxo

Recipe Source:  Love Grows Wild 

Creamy Shrimp Pasta

An extra creamy rich pasta with shrimp and tomatoes. Serve with Linguine noodles for the perfect special dish

If you are looking for a special kinda dinner this is it. You dont need to put much work for this creamy delightful pasta. Serve with a fresh salad and bread for a complete scrumptious dinner!

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I really love simple meals that taste like I put a lot of effort into them. Don’t forget to top with Parmesan cheese!

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Recipe as follows:

Ingredients:

  • 1/2 cup butter (1 stick)
  • 2 garlic gloves minced
  • 1/4 cup cream cheese
  • 1 box linguine noodles ( or whatever you like!)
  • 1 TBLS dried parsley
  • 1 TBLS dried basil
  • 1 TSP season salt
  • Salt and pepper to taste
  • 1/2 squeezed fresh lemon ( about 2 tablespoons)
  • 1 can diced tomatoes
  • 1/4 cup pasta water or more if needed to thin
  • fresh shaved Parmesan cheese for topping
  1. Cook pasta according to package directions
  2.  Melt butter in skillet over medium-medium high.
    Sprinkle shrimp with herbs, seasoned salt, and a little S&P.
  3. Once butter has melted drop shrimp in skillet cooking for a few minutes until shrimp turns pink.
  4. Add lemon juice, diced tomatoes and simmer about 5 minutes. Next add in dollops of cream cheese stirring until mixed.
  5. Toss together pasta, noodles and a bit of pasta water if needed to thin.
  6. Top with Parmesan cheese and serve immediately.

Enjoy! xoxo

Recipe Source:  Lauren’s Latest 

Weekly Meal plan { Week 2}

Hope everyone had a fab weekend! My pitiful weekend was spent by being sick.. or allergies im really not sure. It was also filled with baseball games, movies and barbies with my littles. That is what weekends are made of!  Here is this weeks meal plan! Enjoy!!

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Week #2

Monday (3/23): This Garlic Alfredo Tortellini looks amazing! Serve with these Garlic bread sticks for a complete dinner!

Tuesday (3/24): Malibu Chicken from life as a loft house with Roasted new potaotes with caramelized onions and truffle oil serve with steamed cauliflower.

Wednesday (3/25): A perfect end to the day with this Chipotle sweet corn fettuccine complete with a ceaser salad and garlic bread

Thursday (3/19): For a quick dinner Smoky corn Quesadillas with grilled tamatillo salsa

Friday (3/20): A perfect end to the week with this Tilapia Civiche finish with a sweet treat with these Andes mint chocolate chip cookies

Saturday (3/21): Start the morning with these Caramelized banana muffins

Sunday (3/22): End your weekend with these tasty Shredded beef tacos with this Mexican rice and re-fried beans.

Have a great week! XoXo

Red Enchiladas ~ Enchiladas Rojos

There is nothing more wonderful then these enchiladas.. Corn tortillas dipped in a savory spicy sauce and fried 

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There’s nothing about these lusciously rich enchiladas that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:

You must fry them and not bake!

Let me repeat that in case you didn’t grasp it the first time.

FRY NOT BAKE

Now, let me explain this directive. The frying is necessary, because the frying tortilla in oil just gives them that extra special flavor that just plain ol baking wont do.

So if you are looking for a healthy meal … well you might want to skip.. but then you would be missing out on these fabulous tasty enchiladas! 

Ignore me. Just ignore me.

And enjoy these enchiladas, my friends!

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Recipe as follows:

Ingredients:

  • 4 Guajillo Peppers, seeds removed.
  • 4 Ancho Peppers , seeds removed.
  • 2 garlic cloves chopped
  • 1/4 teaspoon Oregano, Mexican is preferred  
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups of shredded beef, pork or chicken (Optional)
  • 1 1/2 cup of fresh cheese crumble ( I used Queso Fresco) 
  • 1/2 cup of white onion finely chopped
  • 1/3 cup of corn  oil
  • Shredded lettuce or cabbage for garnish
  • Sliced Tomatoes for garnish
  • Sour Cream
  • Pickled Jalapenos
  1. Slightly roast the peppers on a griddle about 30 seconds on each side. Once roasted place peppers in small saucepan with enough water to cover. Boil about 15 minutes or until peppers are soft. Remove from heat and let stand another 10-20 minutes. 
  2. After peppers have rested blend with garlic salt and pepper, until a smooth puree adding a bit of water if needed. 
  3. Add about 2 tablespoons of corn oil to a skillet over medium heat. In separate skillet heat the pepper sauce over low heat.
  4. Dip tortilla is sauce and then lightly fry in oil. Maybe 10 seconds each side on tortilla. If using meat this is when you would want to fill your tortillas or you can fill with cheese and onion.
  5. Transfer to a plate and top with all your fixins! Serve immediately. 

Recipe Source:  My SoSofia Original  

Fisherman Soup

This savory soup is filled with Tilapia, shrimp and veggies in a scrumptious tomato broth!

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I didn’t always love seafood, in fact in my high school years and earlier I would not go near it. I am not really sure when I decided to give it a GO.. but boy was I missing out!

Now that I have expanded my edible horizon with those things that swim in the water .. its an unparalleled journey of what I can make with it.

When I came across this recipe from cookin’ canuck I knew I was going to have to give it a try. This soup is so flavorful and you can play around with different veggies to your liking.

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Recipe as follows:

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded & diced
  • 1 large carrot, diced
  • 1 Choyote, diced
  • ½ tsp dried oregano
  • ⅛ – ¼ tsp dried red chile flakes
  • ½ cup dry white wine
  • 1 can (28 oz.) petite diced tomatoes
  • ¾ cup vegetable broth or chicken broth will work too
  • ½ tsp kosher salt
  • 1¼ lb. firm white fish ( I used Tilapia)
  • ½ lb. medium shrimp, shelled
  • Salt & pepper, to taste
  1. Heat the olive oil in a large saucepan set over medium heat. Add in onion, garlic, red bell pepper, choyote and carrot. Cook until fragrant and just tender.
  2. Add the oregano and chile flakes, and cook for 1 minute. Add in wine, Diced tomatoes and Vegetable broth and bring to a simmer.
  3.  Once broth is simmering dd the tilapia and cook until cooked through about 5 minutes. Add in shrimp and cook another 2-3 minutes.. as shrimp cooks fast. Season with salt and pepper and serve immediately.

Enjoy!! xoxo.

Recipe Source:  adapted from Cookin Canuck