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Showing posts from March, 2017

The Best Chocolate Chip Banana Bread Ever!

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written by Tamara Styer This weekend there were some bananas going brown in my fruit bowl, and there’s only one thing to do with that… Bake! I have a banana chocolate chip cookie recipe that I adore and will share later, but this time I had a craving for banana bread. I absolutely love chocolate, and what ended up coming out of my oven was better than any other banana bread I’ve ever had! I upped the butter, brown sugar and vanilla in this recipe to make it ultra moist and delicious! I even added an extra banana and a full cup of chocolate chips!
You don’t always have to follow a recipe perfectly. It’s really all about feel. But my rule of thumb is to add a little extra of the good stuff! For instance, the original recipe I was following only called for only 1 cup of chocolate chips. So I stirred in one cup of chocolate, and to my disappointment, the banana bread to chocolate chip ratio was rather lackluster. Why not stir in another cup? The addition of more chocolate chips made the co…

Three Cheese Ham & Tomato Basil Quiche

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written by Tamara Styer I’m often looking for a great recipe for brunch or a quick breakfast on the go, and quiche is my go-to. This particular quiche recipe came about when my mom loosely followed another recipe. She does this with most recipes, and with her natural knack for cooking tasty dishes, her own creations always turn out even more scrumptious than the original recipe. I have inherited this flair for switching up recipes and ingredients from my mom, and find it usually works quite well just to add a bit of my own flavor to the meals I make at home.  This quiche is creamy, cheesy and is bursting with the tastes of summer heirloom tomato and fresh garden basil. And who can have breakfast without some sort of pork product added into the mix? With either smoky bacon or spiral cut ham, this quiche has become my latest craving. Next, I’ll have to tackle making my own crust!
Preheat 350°F         spiral ham, cut into bite sized thin slices 1/2 cup shredded Swiss cheese 1/2 cup shredded…

Homemade Chicken Alfredo

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written by Tamara Styer My friend Lindsay used to ask for my homemade chicken Alfredo when we lived together years ago. Now she just asks me to send jars of the creamy, cheesy sauce for Christmas! I’ve been making this Alfredo sauce since I was a teenager, and it’s always been a favorite of my friends and family. I’ve never attempted to jar it, but perhaps sharing the recipe will do! It’s only got a few ingredients and is simple to make, and the flavors are better than any Alfredo I’ve had at an Italian restaurant. The recipe is basic, but it’s all about high quality ingredients, like rich heavy whipping cream and freshly grated Parmesan cheese.
Ingredients: 2 organic chicken breasts, such as Smart Chicken olive oil fresh crushed garlic crushed red pepper flakes fresh cracked black pepper kosher flake sea salt Alfredo sauce: 5 to 6 oz freshly shredded parmesan cheese 2 to 4 tbsp butter 1 qt heavy whipping cream 1 pkg linguine noodles
I like to use organic chicken, such as Smart Chicken brand chic…

Jamie Oliver's Rye Soda Bread

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written by Tamara Styer I grew up making bread. I can still remember sitting with my knees on a chair pulled up to the kitchen table while my mom showed me how to make braids out of dough and then bake them into shiny, golden rolls that were crispy on the outside and warm and soft on the inside. I also remember going to Grandma’s after school and drizzling local clover honey on a piece of oatmeal bread fresh from the bread machine. However you do it, making your own bread is both easy and gratifying. It can make a hearty wheat bread taste like heaven, even when you’re a white bread fan. And with the addition of fresh toppings like sliced avocado, tomato, fresh basil and peppered ricotta cheese, it’s a meal in the making. This recipe is from Jamie Oliver‘s book, Everyday Super Food. Not only will this book teach you about making healthy whole foods at home, it will shatter any preconceived notions that healthy food is bland or tasteless. Every recipe I’ve tried out of this book is simp…

Reviving the Best Nachos Ever

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written by Tamara Styer

Last night I made the most epic nachos (a recipe I'll definitely post again later). I had been listening to the Bon Appétit Foodcastall day, and during their conversation about Super Bowl snacks, they described how to make the best nachos ever. Layered on a sheet pan, they are sure to leave no chip behind, smothering each crunchy bite with cheesy, melty goodness. It starts with a layer of chips, preferably something sturdy like Tostitos Originals, then spread on your warm toppings of choice – seasoned ground beef, steak, or chicken, sautéed purple onions, refried beans – and then top with cheese. I chose a triple whammy of drizzled queso, shredded cheddar, and Sargento Mexican cheese blend. Then you build the nachos like a lasagna: another layer of chips followed by the meat, beans and other warm ingredients, and top it all with that lovely trio of cheeses. You can keep building upward, or you can call it good here and pop it into the oven. Hit it with the b…