More Muffins Please

There are some Saturday mornings I wake up, and if the kitchen counters are actually clear, I'm in an instant baking mood.  The girls will typically ask for pancakes and bacon, and often I will oblige, providing bacon exists in the "fridge-a-frator" (Karsyn) and it usually does.

But I was downstairs this week before they were.  And in the fruit basket hung 3 bananas, dangerously close to dropping to the counter from their precarious hanging spot because they were so overripe.  Gotta do something about that before the fruit flies start swarming.  Bread? Meh.  Boring.  Muffins!  Yay!  And why not add chocolate chips?  Muffins are always better with chocolate chips.  Heck, ANYTHING is better with chocolate chips.  Besides, if I made pancakes, they'd have chips in 'em too.  Oh yes, let's play.

Ingredients

• 3 overripe bananas
• 1.5 c flour
• 1/2 c sugar
• 1t baking soda
• 1 egg
• 1/4 c melted butter/margarine
• chocolate chips... just pour!

Mash the bananas in bowl until they are not quite pureed, but have a few small chunks.  Add to that the one egg and beat.  Add flour, add sugar, add baking soda, add butter.  Stir with spatula until just combined.  Spoon batter (will be thick) into muffin tins.    No need to grease them, and please, don't use cupcake papers... these are muffins, not cupcakes.
This will yield just about 12 muffins only.  Put into 350 degree oven for 30 minutes.  Let cool.

Kassidy couldn't devour them fast enough.  Best breakfast idea ever and it took me all of 35 minutes to make from mash to out of the oven.

But wait, there's more!!
As I put the 12 muffins in the oven, I realized that 12 just isn't enough.  I needed more.  But... bananas were gone.  Thinking, I remembered that I had overripe peaches I had sliced sitting in the fridge!  Yes, score!

Repeat recipe, substitute bananas with peaches.  And withhold the chocolate chips.  My only change I would make the the peach would be adding finely chopped pecans.  I did not do this since my girls don't like nuts.  But adding pecans to the peach muffins... Oh yeah, yum.  If you do this, let me know how it turns out.

But why stop there?  Kassidy asked if I could do lemon.  I did not do lemon on Saturday, but oh the possibilities of lemon and blueberry.

This recipe is SO versatile.  It's based off an old banana bread recipe I got from middle school.  So no muffin tins, no problem, drop the batter into a bread pan and bake for up to 45 minutes, or until a toothpick comes out clean.  It's never failed me.  It's a thicker muffin, but so good with a cup of coffee and doesn't toss crumbs all over your lap like most muffins.  The biggest plus.

Steak Bomb Omelette for Breakfast

So, recently, a blog that I follow:  Good Morning Gloucester had a Steak Bomb challenge, to determine who had the best steak bomb in town.  Now, I can only go so long hearing about Steak Bombs before wanting one.  I, of course, nominated my personal preference joint Captain Hook's.  As of today, the results are not yet in, but if Captain Hook's doesn't win, I say the competition was rigged.  Regardless, all that talk of steak bomb made me hungry for one, so of course, Thursday I went out and got one.  Can't go wrong.  Soft sub roll, piled high with steak, peppers, onions, salami and cheese.  And... per the usual, my eyes were bigger than my head, so of course I only ate half of it.  Wrapped the rest up and put in in the fridge for all good intentions to eat over the weekend for lunch.

Only I didn't eat it for lunch.  Come Saturday morning, it was calling my name for breakfast.  That's right, breakfast.  But I couldn't in my right mind have a steak bomb for breakfast.  Or, could I?  What if I wrapped it around some eggs!? 

So that's just what I did!  I made myself a Steak Bomb Omelette! 
(You spelled that wrong, Jenn... no I didn't, see?) 

So, out came the eggs and my spatula to play.


Ingredients:

• 2 eggs
• 2 T milk
• Cooking spray
• Insides of 1/2 leftover Steak Bomb 

6.) Setting your omelette

1. Dig out the insides of your leftover steak bomb and saute them up in a frying pan.  
2. While they are heating, crack 2 eggs into a bowl with 2T milk and whisk until well combined.
3. Once steak bomb is heated through, set it aside on a plate.  
4. Coat your pan with cooking spray and return to the burner
5. Pour in your eggs, turn to med-high heat and let them set.
6. Lift the sides and let the raw egg run under, creating layers and making your flip easier with less raw egg on top.  See picture to the right.  As the side cook, lift and allow more raw egg to go under.
7. When enough raw egg is no longer on top and you feel comfortable to flip, flip the entire egg like a giant pancake.
8. Add the steak, and 1 slice of american cheese to the pan like picture to the right.

9. 

   8.) Adding the steak bomb

   Fold the egg over to close in the cheese and steak bomb
10. Remove from pan, add to your plate
11. Serve with coffee

 Eat & Enjoy

Ohm Nom Nom

Talk about the most satisfying breakfast I've had in a long time.  Steak, cheese, eggs, salami, peppers, onions, more cheese.  Yeah, that hit the spot.  Definitely doing that again.

Quick Ribs

I failed to take a picture last night.  Busy busy and frankly just flat out forgot.  My parents were coming over to see the girls for a couple of hours before they run off on vacation for the next month, so I needed to put something in the oven that required very little work.  Something that could sit and bake in there for a while.  Something that if it overcooked, would be a good/OK thing.

At the local grocery store over the weekend I had happened upon a package of pre-sliced pork ribs.  8 of them.  I LOVE ribs.  We know this from past posts.  But the idea of keeping the oven on in this sweltering heat the past week has not been too appealing.  But what if I could cook fewer ribs, already cut, for less time?  Well then that would certainly work.  Oh, and I grabbed a bottle of my favorite BBQ sauce, knowing that this week I wasn't going to have time or patience to make my own, though I do have a great recipe for one.

I like my ribs tender and to be pullable off the bone without too much effort, but I also prefer that they not literally fall off the bone.  And this combination totally got them there.

So, into my 2.5qt CorningWare covered dish went my ribs to play.
Followed by 1/2 bottle of sauce, maybe a smidge less and.
Lid on and nto a 350 degree cold oven.  Meaning, I had JUST turned it on and put the ribs in as it was warming.
Let them get all happy until about 6:30.
I believe I turned them at least once so both sides could get wet.

Served them up with peas and buttered egg noodles.
Both girls PLOWED through them.
Success.  Will definitely be doing this again.