Category: Food

Frozen Banana Bites

So I have this love affair with chocolate.  I love all things chocolate.  Except white chocolate, which isn’t really chocolate at all.  I super love dark chocolate.  And I wanted a chocolatey snack that would keep me from eating a whole bag of chocolate chips in one sitting.  So I made Frozen Banana Bites.

Frozen Banana Bites #healthy #treat #dessertThese are so easy to make and give you a dose of sweet with a dose of healthy.  They are a perfect little treat to have on hand when you need something sweet but don’t want a calorie laden dessert.  Remember, I signed up for a DietBet after all!

Frozen Banana Bites #healthy #treat #dessertI started with 3 bananas.  Cut them into 1″ slices and put them on a baking sheet and freeze.  Once they are frozen, grab some chocolate chips (I used dark chocolate chips) and melt them in the microwave.  I used about 1.5 cups for the 3 bananas.  If the chocolate is a little thick add a bit of oil to make it a bit more smooth (I prefer coconut oil).

Frozen Banana Bites #healthy #treat #dessertThen dip them one at a time in the chocolate, making sure to coat all sides.  Move quick because the chocolate will start to firm up on the frozen bananas.  Place them back on your baking sheet and freeze.

Once the chocolate is nice and solid transfer to a covered container to enjoy later!  Of course you sneak one first.  😉

Happy snacking!!!

Frozen Banana Bites #healthy #treat #dessert

Recipe: Skillet Shrimp and Rice

Hello!!  Happy Monday!  How was your weekend?  I had a busy one between cleaning up the Christmas decorations and putting my house back to normal, getting a long run in, having a group outing with my running group and playing in the first snow of the year!  It wasn’t much snow but the girls couldn’t resist going out to play in it. 

It seems like busy is the theme of most homes so saving a little time in the kitchen is always welcome.  I got a new cookbook, America’s Test Kitchen The Best Simple Recipes, for Christmas.  I had tried a recipe from the cookbook before owning it and it’s been one of our family favorites, so I wanted to try a few more.  The recipes are quick and easy, taking 30 minutes or less.  So far I’ve made two of them and they’ve both turned out great.  We really like Skillet Shrimp and Rice.

Skillet Shrimp and Rice #recipe #dinnerI love that this recipe is all prepared in one (oven proof) skillet.  The fewer the dirty dishes the better!!  And everyone in this house likes shrimp.  Even the little people.  And when the little people like something it makes momma happy.  This recipe make a ton of food (serves 6) so we had leftovers which were also delicious! 

Skillet Shrimp and Rice
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  1. 1 lb shrimp, peeled and deveined
  2. 2 tbsp plus 2 tsp extra-virgin olive oil
  3. 1 tsp paprika
  4. salt
  5. pepper
  6. 4 oz chorizo
  7. 1 onion, diced
  8. 6 cloves garlic, sliced thin
  9. 1 1/2 cup medium-grain rice
  10. 2 cups water
  11. 1 (14.5 oz) can diced tomatoes, drained
  12. 1 (8 oz) bottle clam juice
  13. 1 cup frozen peas
  1. Preheat oven to 350 degrees.
  2. Toss shrimp with 1 tablespoon oil, paprika and 1/4 teaspoon salt in a bowl. Heat 1 teaspoon oil in large ovensafe skillet over medium-high heat. Cook the half the shrimp until lightly browned on each side. Repeat with remaining 1 teaspoon of oil and shrimp. Transfer to a clean bowl and cover. Set aside.
  3. Reduce heat to medium and add remaining tablespoon of oil, chorizo, onion and garlic. Cook until sausage begins to brown. Add rice andcook for 1 minute. Stir in water, tomatoes, clam juice and 1/4 teaspoon salt. Bring to a boil over high heat, cover and transfer to the oven (if your skillet is not ovenproof, transfer to a baking dish). Cook until rice is tender and liquid is absorbed, about 20 minutes.
  4. Remove skillet from oven and stir in peas. Scatter shrimp over the top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper and serve.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
What Does She Do All Day?
Skillet Shrimp and Rice #recipe #dinner


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Recipe: Curly Sweet Potato Fries

Happy New Year!  I know I’m about 6 days late, but better late than never!  I’m sorry I left you hanging for so long, but I really enjoyed the time with my family.  Hubby took some vacation time and we had some fun, like seeing the lights at the zoo, traveling to see family, getting hands on at a museum and baking cookies.  Apparently the girls have been good this year because they both got what they wanted for Christmas (a robot dinosaur for Cupcake and a glowing Rarity for Pumpkin).  And we had fun ringing in the New Year with friends with a count down and balloon drop.

And now it’s back to reality and cooking dinner.  And making a side dish to go with dinner.  And that’s what I have for you today!  Curly Sweet Potato Fries are one of my favorite side dishes, especially on burger night!

Curly Sweet Potato Fries #recipe #sidedish I bought a spiralizer just so I could make curly sweet potatoes!!  I had one of those little handheld ones and it really only works on zucchini.  You really need a little bit more umph to make curly sweet potatoes. 

I’ve tried a few other recipes with spiral sweet potatoes, but this is my favorite way to eat them and it’s so easy to prepare!

Start with the straightest sweet potato you can find.  Give it a good rinse and peel it.  Using the small blade on your spiralizer give the sweet potato a spin.

Curly Sweet Potato Fries #recipe #sidedish And you end up with this beautiful mess. I really like the center spiral.  It’s the cutest, springiest one! 

Toss some coconut oil in a skillet and melt it over medium heat.  You want enough oil in the skillet to cover the sweet potatoes once they’re in there.

Curly Sweet Potato Fries #recipe #sidedish Don’t overcrowd them.  You just want a single layer, so you’ll have to do this in batches.  Fry until golden and transfer to a paper towel lined plate.  Continue frying up the rest of your curly sweet potato fries and then dig in!

Curly Sweet Potato Fries #recipe #sidedish


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Peppermint Melt Cookies

Fall rolls around and people get all pumpkin crazy.  Now, I love the pumpkin things, too, but it’s when the pumpkin goes away the peppermint appears and that’s when I get crazy.  I’m peppermint crazy!  That’s why on a Sunday afternoon, despite having done a lot of prep work in the kitchen all day I decided to whip up a batch of Peppermint Melt Cookies.  Even if it required a second grocery store trip to pick up some candy canes and powdered sugar.

Peppermint Melt Cookies #dessert #baking #cookiesThese little Peppermint Melt Cookies are a sweet little treat.  They melt in your mouth, hence the name.  They are crumbly little bits of peppermint deliciousness.  These are the kind of cookies Santa would love to have!

Peppermint Melt Cookies
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For the cookies
  1. 1 cup butter, softened
  2. 1/2 cup powdered sugar
  3. 1/2 tsp peppermint extract
  4. 1 1/4 cup flour
  5. 1/2 cup cornstarch
For the icing
  1. 2 tbsp unsalted butter, softened
  2. 2 tbsp milk
  3. 1/4 tsp peppermint extract
  4. 2-3 drops red food coloring
  5. 1 1/2 cup powdered sugar
  6. crushed candy canes
  1. Preheat oven to 350. In a mixing bowl cream together the butter and sugar until fluffy. Add in the extract. In a separate bowl combine the flour and cornstarch. Add the flour and cornstarch mixture to the creamed mixture while beating a little at a time. Once combined cover the dough and refrigerate for 30 minutes.
  2. Roll dough into 1 inch balls. Place them on a lined cookie sheet 2 inches apart. Bake for 10 minutes, until the bottoms are lightly browned. Transfer to a wire rack to cool.
  3. In a mixing bowl cream the butter. Add the milk, peppermint extract and food coloring and mix until combined. Gradually add the powdered sugar until combined, scraping the sides of the bowl if necessary. Spoon the icing on the cooled cookies and sprinkle the crushed candy canes on top.
  4. Store in an airtight container.
What Does She Do All Day?

Peppermint Melt Cookies #dessert #baking #cookies

Scalloped Potatoes with Peas and Ham

It’s hard to believe it’s already December!  Are you in the holiday spirit, yet?  We have our indoor decorations up, but we had a wet weekend, so the outside decorations haven’t been put up, yet. The weather should cooperate this weekend, though! 

The chillier weather makes me want comfort food.  Like casseroles.  This Scalloped Potatoes with Peas and Ham casserole is a delicious casserole, full of comfort and cheese!  I stumbled across this recipe when looking for a way to use up some leftover Havarti cheese.  And I was very happy I did! 

Scalloped Potatoes with Ham and Peas #recipe #dinner #casseroleI am not, however, happy with the lack of lighting in the evening, so sorry for the photo.  It tastes better than it looks!!  I promise!  Hubby and the girls agree!  The Havarti cheese really helps give it a creamy texture.  And ham and peas is a good combo.  And the Panko gives it a nice crunchy texture.  And using canned veggies and cubed ham helps it come together quickly.

Scalloped Potatoes with Peas and Ham
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  1. 3 tbsp butter
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 3 tbsp flour
  5. 1/4 tsp salt
  6. 1/4 tsp pepper
  7. 2 cups milk
  8. 1 (15 oz.) can sweet peas, drained
  9. 1 cup chopped ham
  10. 3/4 cup Havarti cheese
  11. 2 (14.5 oz) cans sliced potatoes
  12. 1/3 cup Panko
  13. 1 tbsp butter, melted
  1. Preheat oven to 350 degrees F.
  2. For sauce, melt the 3 tablespoons butter over medium heat in a medium saucepan. Cook onion and garlic in hot butter for 4 minutes or until tender.
  3. Stir in flour, salt and pepper. Cook and stir for 1 minute. Stir in milk. Cook and stir for 7 minutes or until thick and bubbly. Remove pan from the heat. Stir in cheese until melted. Stir in canned peas and ham.
  4. Arrange half of the canned potato slices in a greased 2-quart baking dish. Pour half the sauce over the potatoes. Repeat layers. Combine panko and the 1 tablespoon melted butter in a small bowl. Sprinkle over mixture in dish.
  5. Bake, uncovered, for 30 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Adapted from Del Monde
Adapted from Del Monde
What Does She Do All Day?

You should definitely give this a try on a chilly night!