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Posts tagged food and drink
Ok, I might’ve celebrated yesterday’s National Margarita Day a bit too hard last night, because around midnight I apparently made a loaf of banana bread. Not just regular ol banana bread either. Banana bread with Reese’s Pieces Minis and Ghiradelli chocolate chips tossed in.
Oh yes I did.
And guess what? Today is National Banana Bread Day! Perfect!
What’s that you said?? No, I’m not making these National food holidays up. Honest…go look it up! Who would make up national margarita day? Ok, that one I might…but anyway…
Want to give it a try? Here’s my recipe
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter (at room temperature)
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vaniila
- 2 1/2 cups mashed overripe bananas (I use 3-4 ripe bananas, whole)
- 1 1/2 cups chips….(this was a free for all….I used 1 cup Ghiradelli chocolate chips, 1/2c Reese’s Pieces mini chips, or whatever was left in the bags. I didn’t measure.)
- Preheat oven to 350 degrees F Lightly grease a 9x5 inch loaf pan. (or use foil…I’m a big fan of foil. Just pop it out whole at the end, and let it cool in the foil. No dirty pan or baking rack. :)
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and mashed bananas until well blended. (I toss the bananas in whole and beat the heck out of them) Add chips into the wet mixture.
- Stir banana mixture into flour mixture; stir by hand until it is mostly mixed. (This is important. Do not overmix, or it will be dry and rubbery! It’s ok to see flour spots here and there in the batter.)
- Pour batter into loaf pan. Bake in oven for about 60 minutes. Let bread cool for about 10 minutes, then remove from pan and let cool on wire rack.
See? I’ve screwed up a few of my loaves of banana bread. This one? Far from dry or rubbery. Just please don’t over mix, or you’ll be able to bounce it off the ground.
Also, I’m telling you now so that you have plenty of time to prepare for National Caffeine Awareness Month, as well as National Peanut Butter Lover’s Day….March 1st.
Really. I didn’t make those up either. http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html
Now, who wants some banana bread?
I had a few bananas that were going bad, so I jumped onto pinterest to find something low fat to that looked interesting. After I saw this recipe for Nutella banana bread, I knew I had to make it.
This is changed a bit to my liking, but by all means, do it however you like.
Nutella Banana Bread
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar (I used 3/4c splenda)
2 large eggs
1 1/4 cups mashed ripe banana (I used 3 medium bananas)
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella
1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray. (I always use foil…it never sticks, and my pans aren’t soaking for days.)
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.
4. Add flour mixture, beat at low speed just until flour is incorporated (do not over mix).
5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
6. Bake 50 to 60 minutes. (I baked it for 55)
Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
Quick post…again, yes, I know right? LOL
What’s for dinner?
I’m making this now, so I’m showing an older pic. Forgive me? Thanks.
I’m making lasagna for dinner. I actually just came over here to email Cam to grab the italian bread so I can broil it to go with this and make garlic toast…(and yes, I still have garlic toast with grape jam on top! LOL)
Dessert I made last night.
Spice cupcakes with homemade pumpkin cream cheese frosting.
This is easy… A box of spice cake mix (You can use ANY box mix…not just pumpkin) with a can of pumpkin with a splash of apple cider….spice cupcakes, pumpkin style. Bake as the box suggests. It’s a LOT thicker than using the eggs and oil, but it’s a lot less cholesterol and fat too….with a lot more fiber when using the pumpkin. I’ve heard people using diet soda instead of the pumpkin. I haven’t tried that yet.
Frosting…well, dump a brick of cream cheese, about 2tsp pumpkin pie spice, 1 1/4 to 1 1/2 cup powdered sugar, 1 tsp vanilla and 1/4c canned pumpkin into a bowl (I added a dash of cinnamon too) and mix til whipped and creamy. I dumped it into a big ziploc bag, cut the tip off of a corner, and voila..yeah…I’m so fancy! LOL
So what’s on your plate tonight?
Is this really already the end of January, 2011? Wow! I’ve barely gotten used to writing 2011 when I’m writing the date, like I had to at work earlier (which is why I’m posting this so late…I meant to do these earlier!)
What’s for dinner?
I’m the odd duck of the group. Ask the guys, or if you follow me on Twitter (@Wattyz) You probably already know this. If not, go follow me, you’ll see! ;)
All this talk about Taco Bell lately actually had me wanting to make tacos. See? Odd Duck! LOL They’re easy to make, and everyone in the family eats them with no complaints because they’re customizable for everyone’s tastes.
I set everything up, and there’s a taco bar setup here. Soft tortillas for the youngster, hard shells for the guys, and a big cut head of Romaine lettuce for me to make a giant taco salad with.
I found a pretty good recipe at Allrecipes. Posted Here.
Shown above is ground beef mixed with taco seasoning, a head of romaine mixed in with some regular bagged salad mix, topped with a little spanish rice, red onion, tomatoes, and cheese, with a bit of greek yogurt (I use greek yogurt in place of sour cream. More flavor and better for you. :)
What’s on your plate tonight?