Banana Bread

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I found this recipe for banana bread on Facebook.

I loved that it used honey in place of sugar and apple sauce in place of oil.  It also used the whole wheat flour that I’ve been trying to use for baking instead of the regular flour.  This is the first time I’ve had banana bread made with wheat flour and I’ll say that it’s very good.

If you’re a banana bread fan and want to try to make it a different way, give this a try!

I was on my lunch break today when I was making this and my mom had never heard of making bread with apple sauce or honey.  I’ll have to call her tomorrow and let her know she should make this!!  Eat it fresh out of the oven and it’s really good.  I didn’t have any butter on it either!!  Trying to eat good can be hard sometimes but you don’t have to sacrifice either.  (even though I didn’t go to Zantigo this Sunday after church!!)

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Just having the kids walk in the door and ask what smelled so good was worth it today!!  Puts a nice smile on your face.

Enjoy!!

Banana Bread
Recipe Type: Banana Bread
Author: Patricia
Ingredients
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  2. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

I set my timer for 60 minutes and I could smell it in my office before it went off…It took a little less than the time stated.  So make sure you set your timer if you’re away from the kitchen!!

Enjoy!

Patricia – Two Girls Cooking 😉

Source

Facebook – Mary Stone (someone posted it on their page and I shared)

Double Crunch Honey Garlic Chicken Breasts

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Yesterday Jodi and I got together for a play date for Sam and Khali.  And then we decided we could have dinner and some dessert together.  Since adding one addition to each of our family’s, we don’t get to spend as much time together cooking/baking.  And since Jodi had her pounds of strawberries, she got to make something with those.  My meal was this Honey Garlic Chicken.

I went to tell Craig that it was his turn to make dinner (Saturday night).  He said ok, why?  Well because I cook dinner every night and I’d like a break.  He asked what he was making and I showed him this picture of the chicken.  He sort of laughed.  I knew I was just kidding.  I’ve been looking forward to making this all week.  And then even more excited to cook with my Two Girls Cooking buddy!!!

Jodi had the dessert made prior to coming over.  That post will follow this…no dessert before dinner!!

But I will say they were good!!  I did try one.  No sugar didn’t count yesterday.  Those were calling my name!

Here’s a little look at the little ones at their play date.  Toys weren’t the center of their attention.  Sam (Jodi’s son) knows how to to put a movie on her iPad and watch it.  I do believe I’ve had to call her once to ask her how to play movies and her son that’s not even two knows how!!

I often wonder what we would have done back in the day with all of high tech toys we have today!  I’m sort of glad we didn’t though.  I get to enjoy them now!!!

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Are they the cutest!

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I think Sam was getting a bit upset with Khali because she would turn off the movie!  But we had fun, they had fun and Sam loves to flirt with Brooklyn!!

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Ok, enough of the cute little ones, back to this chicken.

I’m not sure how to put the flavor of this into words.  It was good.  It was really good.  The sauce that you dunked the chicken in…..garlic, honey, soy sauce…ah-mazing!  Best flavor.  Best.

Jodi and I were talking while the chicken was cooking in the pan…saying that the coating usually falls off either partially or sticking to the pan.  But this didn’t.

Craig is not a huge fan of sauce being poured over his food.  He liked the way it tasted before  I dunked the chicken in the sauce.  He ended up with two pieces, with with and one without the honey garlic on it.  He still preferred the one without.  Not Jodi and me.  I ate slow so that I could savor the flavor.  Jodi finished off Sam’s food and I took the last piece continuing to put more sauce over it!

We both said that we’ll make this again.  This is a keeper for sure.

I have many favorite different spices that I really enjoy.  Fresh garlic is huge (which this sauce has in it), cilantro (the smell, to me is amazing).  I love the smell of All Spice.  But two that I can add to about any dish I’m making is nutmeg and ginger.  The smell and the flavor it adds is awesome.  The recipe called for thyme.  That is my least favorite herb/seasoning.  I don’t like cooking with it at all.  So that one I did not add!  To each his own right!

We had some baked asparagus with Olive Oil and salt sprinkled over the top, some white rice (for the kids and Craig), some corn and a strawberry salad!

This is one of the best weekend dinners we’ve had in a long time.  Maybe it was the company!!!

Here’s the strawberry salad we had with our dinner.

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Two Girls Cooking is always better than one!

Double Crunch Honey Garlic Chicken Breasts
Recipe Type: Chicken
Author: Patricia
Ingredients
  • 4-6 chicken breasts
  • 2 cup flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 2 tbsp ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • Egg Wash
  • 4 eggs
  • 8 tbs water
  • Honey Garlic Sauce
  • 2 tbsp olive oil
  • 3 – 4 cloves minced garlic
  • Cook over medium heat to soften the garlic but do not let it brown.
  • Add:
  • 1 cup honey
  • ¼ cup soy sauce (low sodium soy sauce is best)
  • 1 tsp ground black pepper
Instructions
  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  4. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  5. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Enjoy this chicken recipe.  It’s great!!!

Jodi & Patricia – Two Girls Cooking 😉

Source

nlrockrecipes

Crunchy Honey Soy Pork Chops

My friend Heidi from work gave me another great dinner idea last week.  Usually when I make pork, I’ll coat it with some egg and panko bread crumbs and it’s the thicker cut, I bake it in the oven.  But when she showed me what she made I had to try this one as well.  This was really good.  I try not to “fry” foods anymore so I did use the healthier oil that has the Omega 3 in it.  And the different spices added to the flour really adds great flavor.

I’m not a huge fan of white rice.  To me it’s sort of a waste of carbs/calories.  So I made some sweet potatoes on the side and sprinkled a bit of brown sugar over the top.  The pork chops were quick and easy to make.  After putting in the pan, it only took a few minutes on each side for the pork to cook and get crisp.

Even with our busy sport schedule this was easy enough to get on our dinner table and out the door to be on time.

  • FOR THE DREDGE:
  • 1-½ cup Flour
  • 1 teaspoon Season All Salt
  • ½ teaspoons Onion Powder
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Poultry Seasoning
  • ½ teaspoons Paprika
  • ¼ teaspoons Black Pepper
  • 2 whole Eggs
  • 4 whole Pork Chops
  • FOR THE SAUCE:
  • 1 Tablespoon Canola Oil
  • 2 Tablespoons Butter
  • 4 cloves Garlic, Minced
  • ½ cups Soy Sauce
  • ½ cups Water
  • ½ cups Honey
  • 2 Tablespoons Hoisin Sauce
  • ½ whole Lime, Juiced
  • Chopped Green Onions, Optional Garnish

Preparation Instructions

Start by combining the flour, Season All seasoned salt, onion powder, garlic powder, poultry seasoning, paprika and black pepper in a shallow bowl. In another bowl crack the eggs and stir with a fork. Pour the eggs into a shallow plate. Set up an assembly line with the pork chops, eggs, then flour. Dredge each pork chop in the flour, then egg then back to the flour. Set on a plate.

Into a large skillet, add the oil and butter. Preheat the skillet on medium high heat. Once the butter has melted add the pork chops. Fry on each side for about 4 minutes or until they are no longer pink in the middle. Remove from the pan and place on a large plate.

To the pan, add the garlic. There will be leftover oil and butter, so just leave it in the pan. Let the garlic cook for about 2 minutes on medium heat. Add the soy sauce, water, honey, hoisin sauce and juice of the lime. Bring this to a simmer and cook until the sauce thickens.

Using a set of tongs, take each pork chop and flip it in the sauce to cover it. Place the pork chop on a bed of rice and garnish with green onions.

We only have a couple more busy weeknights at our house until things slow down.  I miss being able to make full, hearty meals for us.  Fall is here and there are great things to be made.

Have a great week.

Patricia – Two Girls Cooking

Source:

Tasty Kitchen

Sticky BBQ Ribs

We haven’t had ribs in our house for a very long time.  I love to grill them in the summer time, but the truth is they are expensive!  I usually have to buy two packs.  But I took my luck and got one pack.  Since a little one was under the weather today, he chose not to eat them!  More for us!  He had a sandwich!

Ingredients

  • BBQ Sauce
    1 small red onion, chopped
    1 tbsp olive oil
    1 garlic clove, crushed
    1/2 cup tomato ketchup
    1/3 cup fresh orange juice
    1/4 cup clear honey
    1 tbsp dark soy sauce
    2 tsp Worcestershire sauce

    2 3/4 pounds Saint Louis-style spareribs, cut into individual ribs
    salt and freshly ground black pepper, to season.   (I just bought a pack of spareribs  No specific brand name).

Directions

  1. Pre-heat the oven to 325 F. In a frying pan, sauté the onion in the oil for 5 minutes or until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly then whiz together in a blender.
  2. I used my slow cooker for this. Any time I use my cooker for meat, it turns out nice and tender.  I did cook it on high for 2 1/2 hours.  I then put in the oven for 30 minutes at 350 degrees to get the sauce cooked through more. After putting the ribs in the slow cooker, pour the sauce one the ribs and make sure all pieces are covered.
  3. Alternatively you can broil or BBQ the ribs — season and cook in the broiler or over coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and broil or grill for 5 minutes. Repeat 3 to 4 times until the ribs are cooked through, with a sticky coating.

Very glad I decided to use the slow cooker.  The meat was so tender.  Putting it in the oven to cook the sauce a bit more was a good choice.  The sauce had a great flavor to it.  (I doubled the sauce recipe because I wanted to make sure each piece was covered).

We ate this along some corn on the cob that was nice and crispy.

Awesome summer meal in mid May.

Have a great rest weekend.  Looking for a new way to cook ribs?  This is the way.

Patricia – Two Girls Cooking

Source:

Disney Family.com