Look at what's cookin

My adventure's in feeding my family

Banana-Chocholate Chip Muffins April 30, 2011

Filed under: My Recipes — kariryerson @ 9:40 am

This is my recipe. We always seem to have a few ripe bananas waiting in the freezer and the hubs loves banana bread. Me not so much. I am always trying new things. I think these turned out great and I actually enjoyed one 🙂


  • 1 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 2 tbsp Nesquik mix
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large ripe bananas, mashed
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 small bag semisweet chocolate chips


Preheat oven to 350°F. Spray muffin pan with Pam (a 12 muffin pan or 2 6 muffin pans). Mix flour, sugar, baking powder, Nesquick and salt. Mix mashed bananas, egg, melted butter and milk. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin pans. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 30-35 minutes. Transfer muffins to rack; cool.


Farfalle with Carbonara and Spring Peas April 28, 2011

Filed under: Jamie Oliver — kariryerson @ 10:09 am

This is another Jamie Oliver: Jamie’s Dinners favorite. I have made this multiple times. I added a bit too much mint this time (a little bit goes a very long way in this dish) but I know we will keep making this since it is simple and oh so yummy.


  • 1lb farfalle pasta (bow-tie)
  • 1 egg, preferably free-range or organic
  • 7 tbsp double cream
  • sea salt and freshly ground black pepper
  • 12 slices smoked streaky bacon, roughly sliced
  • 3 handfuls of fresh podded or frozen peas
  • 2 sprigs of fresh mint, leaves picked
  • 2 handfuls of freshly grated Parmesan cheese


First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.

When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.

Now you need to add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I’ve seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.


Roast Chicken with Lemon and Rosemary Roast Potatoes April 26, 2011

Filed under: Jamie Oliver — kariryerson @ 11:45 am

i have come to learn that whenever I make anything from Jamie Oliver: Jamie’s Dinners the hubs wants me to make it over and over again. This is no exception. We had friends over to eat this yummy bird with us so it disappeared quickly.


  • 1 x 2kg/4½lb free-range organic chicken
  • sea salt and freshly ground black pepper
  • 2kg/4½lb potatoes, peeled
  • 1 large, preferably unwaxed, lemon
  • 1 whole bulb of garlic, broken into cloves
  • a handful of fresh thyme
  • olive oil
  • a handful of fresh rosemary sprigs, leaves picked
  • optional: 8 slices of smoked streaky bacon (of course I used the bacon)


Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you’re ready to start cooking it for lunch or dinner. By doing this, you’ll make the meat really tasty when cooked. Preheat your oven to 190ÂşC/375ÂşF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!


Basil Chicken in Coconut-Curry Sauce April 16, 2011

Filed under: Better Homes and Gardens — kariryerson @ 3:12 pm

This dish was amazing. I left in all the seeds and veins so I broke a sweat while eating it (I like spicy food not for some reason). It was simple to put together and would work with pork or beef as well. I got this dish from Better Homes and Gardens.


  • 2 tsp  curry powder
  • 1/2 tsp  cracked black pepper
  • 1/2 tsp  salt
  • 1/4 tsp  chili powder
  • 4 skinless, boneless chicken breast halves
  • 1 tbsp  olive oil
  • 1/2 of a large  red onion, cut into thin wedges (1 cup)
  • 2 fresh jalapeno chile peppers, seeded and finely chopped
  • 5 cloves  garlic, minced
  • 13.5- or 14 oz  can unsweetened coconut milk
  • 1 tbsp  cornstarch
  • 3 tbsp  snipped fresh basil
  • 1 tsp  grated fresh ginger
  • 3 cups  hot cooked rice


In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken.

Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice. Makes 4 servings.


Oven-Roasted Oriental-Style Pork Ribs April 14, 2011

Filed under: Better Homes and Gardens — kariryerson @ 12:53 pm

Because we don’t have a smoker or a grill, I am always on the lookout for a good oven rib recipe. These were very yummy but I would have boiled them a bit longer so that they would be even more tender (I got a super meaty batch so that might have been why mine didn’t turn out perfect). I made some veggie fried rice to go along with the ribs from Better Homes and Gardens.


  • 3lbs pork loin back ribs or pork spareribs
  • 3 tbsp apricot-pineapple preserves
  • 1/3 cup catsup
  • 2 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced


Cut ribs into serving-size pieces. Places ribs in a 4-6 quart Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, covered for 20-30 minutes or until ribs are tender; drain.

Meanwhile, for sauce, cut up any large pieces of fruit in the preserves. In a bowl stir together preserves, catsup, soy sauce, ginger, and garlic.

Brush some sauce over both sides of the ribs. Place ribs, bone side down, in a shallow roasting pan. Bake, uncovered, in a 350 over for 15 to 20 minutes or until glazed and heater through. Brush with remaining sauce before serving.


Gingersnap Pot Roast April 12, 2011

Filed under: Better Homes and Gardens — kariryerson @ 10:44 am

This turned out just OK. Couldn’t really tell that there were any gingersnaps in it. Super tender because it was cooked in the crock pot all day but it really needed some salt and pepper since it was a bit bland. I got this recipe from Better Homes and Gardens.


  • 2-2.5lb beef chuck roast
  • 1 tbsp cooking oil
  • 1 cup water
  • 8 gingersnaps, crumbled
  • 2 tbsp red wine vinegar
  • 1 tsp beef bullion granules
  • 1/8 tsp ground red pepper
  • 3 medium sweet potatoes, peeled and quartered
  • 2 medium parsnips, peeled and cut into bite-size chunks
  • 1 bay leaf


Trim fat from meat. If necessary, cut roast to fit into 3.5 or 4 quart crockery cooker. In a large skillet, brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon granules and red pepper. Place sweet potatoes, parsnips, and bay leaf in cooker. Place meat on top of vegetables. Pour gingersnap mixture over meat.

Cover and cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours.

Transfer meat and vegetables to a platter. Remove bay leaf. Skim fat from gravy. Stir gravy to combine; ladle over roast and vegetables.


Beef and Cider Pot April 10, 2011

Filed under: Rachael Ray — kariryerson @ 2:41 pm

At first I was a little worried about the cheese on the top of this dish, but then I remembered eating cheese and apples growing up and how I loved the combo. This meal was very good. So much so that I only got this pic after we were done eating but I promise, it is so much better than this pic looks! This is from Rachael Ray’s 30-Minute Meals.


  • 2 tbsp extra-virgin olive oil
  • 1.5 lb beef sirloin, cut into bite-size cubes
  • Worcestershire sauce
  • Montreal Steak Seasoning
  • 2 medium white-skinned potatoes, thinly sliced (I had red-skinned so I used those)
  • 1 medium yellow-skinned onion, chopped
  • 2 carrots, peeled and diced
  • 1 turnip, peeled and diced
  • 4 tbsp all-purpose flour
  • 1.5 cups apple cider
  • 1 tbsp cider vinegar
  • A handful chopped fresh flat-leaf parsley
  • 1 cup shredded cheddar


Put 1 tbsp olive oil in the bottom on a deep, heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3 to 5 minutes. Sprinkle with Worcestershire sauce and Montreal Seasoning. Remove the meat and reduce heat a little, to medium high.

Add another tbsp of olive oil. Cove the bottom of the skillet with a layer of thinly sliced potatoes. Sprinkle with Montreal Seasoning. Brown the potatoes for 3 or 4 minutes on each side and remove. Add onion, carrot, and turnip bits. Cook for 5 minutes. Sprinkle with a couple of handfuls of flour and cook another minute. Add cider, vinegar, parsley and beef cubes to pot. Combine ingredients well.

Rest the sliced potatoes across the top of the skillet and cover with lid or foil. Reduce heat to low and simmer for at least a few minutes, until veggies are all just tender. Uncover your dish and sprinkle the potatoes with cheddar. Place skillet under broiler to melt and brown cheese. Serve from the pot.