Banana Cake with Cream Cheese Frosting

Banana Cake

Ingredients:

•     3 fresh bananas, mashed
•     2 tsp. lemon juice
•     3 C. all-purpose flour
•     1.5 tsp. baking soda
•     1/4 tsp. salt
•     3/4 C. butter, at room temperature
•     2 C. sugar
•     3 eggs
•     2 tsp. vanilla
•     1 1/2 C. low fat buttermilk

Directions:

1. Pre-heat oven to 275º F, and grease and flour (or spray), a bundt cake pan.
2. Mash banana and mix with lemon juice, set aside.
3. In a med bowl, mix flour, baking soda and salt, set aside.
4. In a large bowl, cream butter and sugar.
5. Beat in eggs, one at a time. Stir in vanilla.
6. Beat in flour mixture and alternate mixing with buttermilk.
7. Stir in bananas.
8. Pour into pan and bake at 275º F for 1 hour and 20 minutes, until fork comes out clean.
9. Immediately place in freezer for 45 minutes.

    

Cream Cheese Frosting

Ingredients:

• 1/2 C. butter, room temperature
• 8 oz. cream cheese, room temperature
• 1 tsp. vanilla
• 3 1/2 C. powdered sugar

Directions:

1. Cream butter and cream cheese.
2. Beat in vanilla and sugar on low until combined, then high until smooth.
3. Apply to cake when cake is completely cooled.

Turkey Mushroom Meatloaf

Turkey Mushroom Meatloaf

Ingredients:

• 1/2 lb (or 8 ounces) mushrooms, trimmed (about 15 mushrooms)
• 1 C. finely chopped onion
• 2 tsp. minced garlic
• 1 Tbls. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 Tbls. Worcestershire sauce
• 7 Tbls. ketchup, divided
• 1 C. panko bread crumbs
• 1/3 C. milk
• 2 large eggs, lightly beaten
• 1 1/4 lb. ground turkey (92% lean)

Directions:

• Heat oven to 400º F. Line a baking sheet with aluminum foil then lightly oil the bottom.
• You can chop the mushrooms one of two ways: by hand or in a food processor. The mushrooms need to be very finely chopped, about 1/8-inch pieces. Set aside.
• Cook onion, in oil, in a large skillet over medium-low heat, stirring occasionally, for 5 minutes or until softened. Add garlic then cook 1 minute.
• Add chopped mushrooms, a 1/2 teaspoon of salt and a 1/4 teaspoon of the pepper. Cook, stirring occasionally about 10 minutes or until liquid from the mushrooms has evaporated and they are tender.

 

• Transfer onions and mushrooms to a large bowl then stir in 3 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. Cool 5 minutes.
• In the meantime, stir together the breadcrumbs and milk and let stand 5 minutes.
• Add breadcrumbs and beaten eggs to onions and mushrooms then mix well. Next, add turkey along with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well with hands (or a fork). (The mixture will be very wet).
• Form mixture into a 9-inch by 5-inch oval loaf in the middle of prepared baking sheet. Then, use the back of a spoon to spread the remaining 4 tablespoons of ketchup on top of the meatloaf.

 

• Bake until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F (77 degrees C), 45 to 50 minutes. Let stand 5 minutes before slicing.

**Adapted from http://www.inspiredtaste.net/21535/unbelievably-moist-turkey-meatloaf-recipe/

Chuys Jalapeño Ranch Dip

Inspired by an awesome dip at one of my favorite Texas restaurants, Chuy's, I set out to find a copycat recipe I could make at home. This one pretty much takes the cake! Serve with tortilla chips, salsa or as a sauce for your favorite grilled meat. Enjoy!

Chuy's Jalapeño Ranch Dip

Ingredients:

• 1 ¹⁄₃ C. light mayo
• ¹⁄₃ C. lowfat buttermilk
• ¹⁄₃ C. pickled sliced jalapeños
• ¹⁄₃ C. green chili, chopped
• ¹⁄₃ C. cilantro leaf
• 1 (1 oz.) packet dry ranch dressing mix
• 1/4 tsp chopped garlic
• Juice of half a lime

Directions:

1. Mix all ingredients in food processor or blender until smooth.
2. Let mixture sit in refrigerator for 1-2 hours prior to serving.
3. If mixture is too thick, thin with additional buttermilk.

Black Bean Turkey Taco Soup

Creamy Black Bean Turkey Taco Soup

Ingredients:

• 1 lb. lean ground turkey
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. onion powder
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. dried oregano 
• 1/2 tsp. ground chipotle
• 2 Tbls. butter
• 2 Tbls. flour
• 2 C. milk, divided
• 1 C. shredded Monterey Jack cheese, plus extra for garnish 
• 15-oz. can black beans, rinsed and drained
• 14.5-oz. can diced tomatoes, undrained
• 4 oz. can diced green hatch chiles
• Chopped, fresh cilantro for garnish
• Favorite tortilla chips, for garnish

Directions:

1. In a 4 or 5 quart pot, cook the ground turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
2. Add the onion powder, chili powder, cumin, garlic powder, oregano and chipotle to the meat and cook for 1-2 minutes, stirring often. Scrape the meat to a plate and set aside.
3. Return the pot to medium heat and melt the butter, scraping up any browned bits from the meat. 
4. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. 
5. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
6. Stir in the Monterey Jack cheese and let it melt completely.
7. Add the black beans, diced tomatoes, green chiles, remaining 1 cup milk, and reserved cooked ground meat. Simmer gently for 5-10 minutes.
8. Serve with fresh cilantro, shredded Monterey Jack cheese and tortilla chips!

*Serve with cornbread.
**Adapted from Mel's Kitchen Cafe recipe.

Brownie in a Mug

This is my first attempt at a "brownie in a mug" and while most of the recipes I found were made without an egg, I felt it deserved one... this recipe has more of a cake like consistency but it's amazing served with chocolate syrup and ice cream. Prefect for a quick 5 minute make chocolate fix! Enjoy!

Brownie in a Mug

Ingredients:

• 1/4 C. sugar
• 1/4 C. flour
• 2 Tbls. cocoa powder*
• 1/4 tsp. salt
• 2 Tbls. canola or vegetable oil
• 3 drops of vanilla extract
• 1 1/2 Tbls. water
• 1 egg

Directions:

1. Sift together sugar, flour, cocoa and salt in mug. 
2. Stir in oil, vanilla, water and egg until mixed thouroughly.
3. Microwave for 2 minutes, do not open microwave during cooking.
4. Flip out of mug if desired and serve with ice cream and chocolate syrup.

*I recommend using a better quality brand than Hershey's cocoa for a richer taste. I used Guittard's.

Turkey Meatloaf

Turkey Meatloaf

Ingredients:

• 1 1/2 lb lean ground turkey
• 1/2 C. italian bread crumbs
• 1 egg
• 1/4 sweet onion, minced
• salt and black pepper
• 1/2 tsp. minced garlic
• BBQ sauce

Directions:

1. Preheat oven to 450 degrees.
2. Mix turkey, bread crumbs, egg, onion and garlic together in bowl. Season with salt and pepper to taste.
3. Press into greased loaf pan and top with favorite BBQ sauce. I use Trader Joe's Kansas City BBQ Sauce.
4. Bake for 35 minutes or until meat reaches 165 degrees.

Maple Pecan Crusted Salmon with Rosemary Garlic Potatoes

Maple Pecan Crusted Salmon

Ingredients:

•     2 to 2 1/2 lbs salmon fillets
•     2 Tlbs. butter
•     1/3 C. pure maple syrup
•     1 tsp. Worcestershire sauce
•     1/2 tsp. salt
•     1/4 tsp. pepper
•     1/2 tsp. ground mustard
•     1/2 C. pecans
•     Salt for sprinkling
•     Fresh lemon wedges for serving

Directions:

1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
6. Sprinkle the salmon with a pinch of salt.
7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
8. Serve immediately with fresh lemon wedges.

Rosemary Garlic Potatoes

Ingredients:

•     2 lbs. Yukon gold peeled and cut into 1-inch pieces
•     2 Tbls. plus 1 teaspoon olive oil
•     Salt and pepper
•     2 garlic cloves, finely minced
•     2 tsp. minced fresh rosemary

Directions:

1. In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
2. Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don't add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
3. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
4. Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve. 

Adapted from Mel's Kitchen Cafe

Artichoke-Turkey Casserole

Got this one off Better Home and Gardens and tweaked it a little to add more flavoring. Enjoy!

Artichoke-Turkey Casserole

Ingredients:

• 1/2 C. chopped carrot 
• 1/2 C. chopped red sweet pepper 
• 1/4 C. sliced green onion 
• 1 Tbls. butter
• 1 - 10 3/4 oz. can condensed cream of chicken soup
• 1/2 - 14 oz. canned artichoke hearts, rinsed, drained and cut up or half 
• 1 1/2 C. chopped cooked chicken (use precooked roasted chicken, reserve 1 Tbls. chicken drippings)
• 1 C. cooked long grain rice or wild rice
• 3/4 C. shredded mozzarella cheese 
• 2/3 C. milk 
• 1/2 tsp. dried thyme, crushed
• 2 slices bacon, crisp-cooked, drained, and crumbled (reserve 1/2 tsp bacon grease)
• 4 Tbls. grated Parmesan cheese

Directions:

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender.
2. Remove from heat. Stir in soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, thyme, bacon, bacon grease and roasted chicken drippings.
3. Transfer chicken mixture to a 2-quart rectangular baking dish.
4. Sprinkle with Parmesan cheese.
5. Bake, covered, in a 350 degrees degree oven for 20 minutes.
6. Uncover and bake about 20 minutes more or until bubbly.
7. Let stand for 10 minutes before serving.