Whole Wheat Banana Bread Muffins

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I posted this recipe approximately eight million years ago, or in 2011. At the time, I wasn’t 100% happy with it, but I didn’t know why.

Last year, I started tinkering again, and found that lowering the oven temperature to let the muffins rise slightly slower and using whole-milk buttermilk did wonders. Now these are fluffy and luscious and one of my favorite muffin recipes. And they are all whole wheat, using the magic of white whole wheat flour. (Which they’ve stopped carrying at my Food City AND Walmart. GRUMP! This bag I found at Target.)

Next time you have some very ripe bananas, make these! In fact, make a double batch. Because they’re going to get gobbled up, especially if you have many small and hungry children as I do.

Whole Wheat Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-16 muffins

Whole Wheat Banana Bread Muffins

Ingredients

  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves

Instructions

Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil or butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except nuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.

Notes

These muffins are definitely not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.

http://www.jessieweaver.net/2017/08/whole-wheat-banana-bread-muffins/

The 2011 Jessie would have never believed she could take a picture that good with a phone. Kind of amazing! After holding out on getting a smartphone for a long time, we caved two years ago. And about two weeks ago, I upgraded to the iPhone 7 plus. It takes pretty pictures. And you know I need those of my babies.

(Four. Have I mentioned I have four kids now? It’s been almost 10 months and it still feels surreal.)

Peach & Arugula Salad with White Balsamic Vinaigrette

This post may contain affiliate links. Please see my Disclosure statement for more details.

The power of suggestion can be a beast, can’t it?

On the way to the grocery store, I was listening to Anne Bogel’s What Should I Read Next? podcast. And in an ad, she mentioned a recipe for arugula salad with peaches, goat cheese, and almonds. Once I got into Publix, I couldn’t stop thinking about an arugula salad with peaches. I love both of those ingredients a lot, and it sounded so good.

I’m not a huge fan of goat cheese, though, but feta – I could eat feta on everything. And adding a crunchy bagel chip (I got for dirt cheap with a sale plus coupon) for a “crouton” and an amazing vinaigrette due to some locally made white balsamic vinegar? Mr. V and I ate all of ours plus any the kids didn’t eat.

(Which, if you know my kids, was most of theirs. Surprisingly, David and Libbie did actually try arugula and at least ate peaches and the bagel chips.)

As with most salads, I recommend throwing in whatever quantity of ingredients looks good to you. This recipe is an approximation of what I used, but make it to your tastes. And then enjoy the applause of those around you, because SO YUMMY.

(Want to have peaches for dessert, too? Try Peach Pie Coffee Cake with Maple Buttercream or Fresh Peach Cake!)

Peach & Arugula Salad with White Balsamic Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: one entree-sized portion or four side salads

Peach & Arugula Salad with White Balsamic Vinaigrette

Peppery arugula, tangy feta, sweet peaches, crunchy almonds, and a balanced vinaigrette come together for a delicious summer salad.

Ingredients

  • half of a 5-ounce clamshell of arugula
  • one peach, thinly sliced
  • 2 T crumbled feta cheese
  • a handful of whole almonds, roughly chopped, or sliced almonds
  • 3 to 4 bagel chips, roughly chopped (optional)
  • Vinaigrette
  • 3 T white balsamic vinegar, preferably peach-flavored
  • 3 T salad oil of choice (I used a cold-pressed combination oil from ALDI but olive oil would work, too)
  • 1/2 tsp. dijon mustard
  • salt and pepper, to taste

Instructions

In a bowl or plate, layer arugula, peaches, feta cheese, almonds, and bagel chip crumbles.

Whisk all ingredients for vinaigrette together until uniform.

Drizzle vinaigrette over salad right before serving.

http://www.jessieweaver.net/2017/07/peach-arugula-salad-with-white-balsamic-vinaigrette/

What is your favorite summer salad? We’re trying to introduce our kids to having a salad or cold vegetable course before our dinner, and I’d love your suggestions!

Berry French Toast Bake

This post may contain affiliate links. Please see my Disclosure statement for more details.

Well, hello! It’s been approximately eight million years since I posted a recipe. This possibly has to do with the insanity of having four children and the added bonus that right before I had Hannah in October, my real camera decided to stop working.

(I’m pretty sure it has sand in the lens and won’t retract … but it would probably cost more to fix than to replace it. Argh.)

My husband keeps telling me my iPhone will take pictures that are just as good. I don’t really think so, but they’re good enough for me, for now.

This is one of the recipes I’ve probably made the most over the last six or seven years. It’s my go-to when I want to take a meal to someone; I find that when there’s a meal train, people usually bring chicken casseroles or pasta. And that is fine and AWESOME, but I think breakfast for dinner mixes it up a little.

This Berry French Toast recipe comes from Cooking During Stolen Moments, which was one of my VERY favorite food blogs ever. Almost everything I ever made from there was a hit. Unfortunately, the site is not accessible any more. I am so glad I had this one written down in my recipe book so I didn’t lose the recipe! I’ve only adapted it slightly – mostly I just skimp on the berries because I like a lot of chewy, eggy bread. It’s delicious with fresh berries of any kind, but you could also use frozen ones – or peaches!

Serve with a side of bacon or sausage for a delicious meal any time of day.

Berry French Toast Bake

Yield: about 8 servings

Berry French Toast Bake

Delicious berry-enhanced French toast casserole is taken over the top with a brown sugar drizzle.

Ingredients

  • 1 loaf French or Italian bread
  • 2 to 3 c. berries
  • 6 eggs
  • 1 1/2 c. milk
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 oz. cream cheese, cut into cubes
  • 4 T butter
  • 1 c. light brown sugar
  • 1/2 tsp. cinnamon

Instructions

Start with day-old bread, or cut bread into large cubes a few hours before you want to start making this and let them sit out to get slightly stale. Slice strawberries into quarters. Blueberries, raspberries, and blackberries can be left whole.

Place a layer of bread cubes in a 9x13-inch baking dish. Add most of the berries, reserving about 1/2 cup. Top with the rest of the bread cubes.

Whisk together eggs, milk, vanilla, and almond extract. Pour evenly over the bread. Top with remaining berries, then dot with cream cheese pieces. Refrigerate at least 6 hours or overnight.

Preheat oven to 375F. In a small saucepan, melt the butter over medium heat. Add brown sugar and whisk together until the sugar begins to melt and the mixture is smooth, about 4-5 minutes. Remove from heat and stir in cinnamon. Drizzle sugar topping over the casserole. Bake for about 40-45 minutes, covered, until egg is set.

Let sit for a few minutes before cutting and serving.

Notes

To make dairy-free, use almond milk instead of dairy milk and leave out the cream cheese. If you are taking to a new mom who is breastfeeding, you might ask if she is avoiding dairy. (I usually am.)

http://www.jessieweaver.net/2017/06/berry-french-toast-bake/

What’s your favorite breakfast for dinner?

 

Broccoli Salad #CookoutWeek

This post may contain affiliate links. Please see my Disclosure statement for more details.

Good morning! I have one more #CookoutWeek recipe for you this week, and a reminder to go enter the great grilling giveaway! You can find it on my #CookoutWeek post here.

Broccoli Salad

This is my mother-in-law’s recipe for a simple broccoli salad. I like broccoli salad with dried fruit and sunflower seeds and all that jazz, but I really love this one just for its simplicity. Plus, all the bacon.

I took this to a potluck the other night. I had my salad in a stainless steel bowl, and I put it inside another stainless bowl filled with ice. Worked well at keeping it cool in the heat, so I was less worried about having the mayonnaise sit out.

Enjoy!

Broccoli Salad #CookoutWeek

Yield: 6-8 side servings

Broccoli Salad #CookoutWeek

Ingredients

  • 2 small heads broccoli
  • 1/2 a large yellow or Vidalia onion (or 1 small)
  • 8-12 ounces bacon, fried crisp
  • 4 ounces cheddar cheese, diced
  • dressing
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 4 tsp. white vinegar

Instructions

Cut broccoli florets into bite-size pieces. You should have at least 2 cups of pieces. Dice onion very finely (I use a food chopper for this, because I don't like big pieces of raw onion). Crumble or chop bacon. In a large bowl, mix together broccoli, onion, bacon, and diced cheese. In another measuring cup or bowl, whisk together mayonnaise, sugar, and vinegar. Pour dressing over salad and toss. Refrigerate at least 2 hours before tossing again and serving.

http://www.jessieweaver.net/2016/07/broccoli-salad-cookoutweek/

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Korean Barbecue-Inspired Grilled Pork Chops with True Made Foods Veracha

This post may contain affiliate links. Please see my Disclosure statement for more details.

I received a package of True Made Foods from the company. No other compensation was received for this post.

Korean BBQ Pork Chops

For part of #CookoutWeek, I received a great little package from True Made Foods. It included their three current products: Ketchup, BBQ Sauce, and Veracha Hot Sauce. I love what True Made is doing – they use vegetables to naturally sweeten their sauces, cutting the sugars in half to make more nutritious sauces. And these sauces taste amazing.

True Made Foods Veracha Hot Sauce

As someone who tries to stick with real foods as much as I can, I love what True Made Foods is doing. For this recipe, I incorporated their Veracha Hot Sauce into an Asian-inspired marinade. Veracha is a thick, mildly spicy hot sauce, perfect for people like me who like things on the milder side. Veracha uses a combination of vegetables alongside jalapenos and cayenne to add the kick.

Everyone in our family enjoyed these grilled pork chops. I used my grill pan, because (like I said) our outside grill isn’t working right now. I’m sure they’d be even better with some charcoal flavor, too. 🙂

Asian ingredients

How can you go wrong with this cast of characters? I love having a big stockpile of Asian ingredients to throw together great marinades, sauces, stir-fries, and so forth.

Korean Barbecue-Inspired Grilled Pork Chops

Yield: 4-5 pork chops

Korean Barbecue-Inspired Grilled Pork Chops

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 tsp. fish sauce
  • 1/2 tsp. minced ginger
  • 1 tsp. sesame oil
  • 2T brown sugar
  • 1 to 2 T Veracha Hot Sauce (or other hot sauce, to taste)
  • 1/2 tsp. ground pepper
  • 2 cloves garlic, minced or pressed
  • 1 1/2 lbs. bone-in pork loin chops

Instructions

Whisk together all ingredients except pork chops in a bowl or measuring cup. Place pork chops in a large freezer bag, pour in marinade, and seal bag. Marinade in the refrigerator at least 4 hours, up to overnight.

When ready to grill, preheat grill to medium-high heat. If using a grill pan, coat lightly with grapeseed oil or other unflavored, high-heat oil. Remove pork chops from marinade and let sit on a plate at room temperature while grill heats.

Grill pork chops on one side for 4 minutes; flip and cook another 3 minutes or until chops read an internal temperature of 145F. Let rest for 10 minutes before servings.

http://www.jessieweaver.net/2016/06/korean-barbecue-inspired-grilled-pork-chops-with-true-foods-veracha/

I made a little dipping sauce from about 1/4 cup of the True Made Ketchup with 1 Tablespoon Veracha Hot Sauce. My 3-year-old loved it, although I didn’t think these needed a dipping sauce at all.

Don’t forget to go enter the awesome #CookoutWeek giveaway we have going on this week! And if you are interested in their products, you can follow True Made Foods on Instagram, Twitter, and Facebook.

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Indian-Spiced Chicken Thighs {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Indian-Spiced Chicken Thighs

If I ever want to feel really lame as a food blogger (which I am not, really), a visit to Culinary Adventures with Camilla will do it for me. The woman is pretty much a miracle: she is a mom to two boys and sometimes posts four recipes a day, highlighting her family’s adventuresome eating style. And this month, her blog was my assignment for the Secret Recipe Club.

There is no way on earth, though, I can feel any animosity toward Cam. She is a wonderful food blogger, super supportive of other bloggers, and the group leader of our SRC Group B. I’m just jealous of her amazing blogging prowess, which I do not have.

Given that my family is also not super adventurous about food, I decided to make one of her tamer recipes: Indian-Spiced Roasted Chicken Thighs. (Although SO many recipes looked delightful, like these Mashed Potato-Wrapped Meatballs, Tomato-Herb Bread Loaves, or this beautiful Ham and Caramelized Onion Tart.)

My kids will generally eat any kind of chicken, no matter how it’s flavored, as long as it’s not too spicy. Which is good for me, since Mama doesn’t tolerate heat very well, although sad for Daddy, who loves spicy food. I was glad everyone loved this chicken, and we will definitely make it again.

Indian-Spiced Chicken Thighs

Yield: 4-6 servings

Adapted slightly from Culinary Adventures with Camilla.

Ingredients

  • 1 1/2 to 2 lbs. chicken thighs (you can use skin-on, bone-in, or boneless/skinless)
  • 4 cloves garlic, minced or pressed
  • 1 tsp. ground cardamom
  • 1 tsp. paprika
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground coriander or dried cilantro
  • 1 T cumin
  • 1 tsp. turmeric
  • 3/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • olive oil

Instructions

Place raw thighs in a single layer in a 9x13 pan or other large, flat container. Mix all spices (remaining ingredients except oil) in a bowl, then rub chicken all over with the mixture. Cover container and refrigerate overnight.

Remove chicken for the fridge at least 30 minutes before cooking time. Preheat oven to 400F. Move chicken to a baking dish if needed. Drizzle with olive oil for browning. Roast in the oven for 30-40 minutes, until chicken is cooked through.

(For bone-in thighs, you may need to increase this time. Boneless ones may take less time. Start checking after about 25 minutes to see if thighs are cooked through.)

http://www.jessieweaver.net/2016/06/indian-spiced-chicken-thighs-secret-recipe-club/

(This is the second time I’ve had Cam’s blog for SRC. The first time I made Cherry Scones with Vanilla Lemon Curd.)

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