Monday, March 28, 2011

Baking Frenzy

So I think this food blogging is going to be a great thing for me! I feel like it will force me to make new recipes that I have never made before and try new things. I am a sucker for all kitchen things. I love to shop online or go to kitchen stores and get new and exciting items. My latest purchase was a mini loaf pan. I figure if I make mini loafs I can freeze some or just take one as a snack and maybe not eat as much if I have a whole loaf in front of me. So tonight along with my Power granola I have been meaning to make I also whipped up a batch of Peanut Butter Banana Bread and try out my new mini loaf pan. Both of these recipes also have ground flaxseed in them which is also healthy and really good for you!!

Peanut Butter Banana Bread 

Yield: 16 servings (serving size: 1 slice)


  • Bread:
  • 1 1/2  cups  mashed ripe banana
  • 1/3  cup  plain fat-free yogurt
  • 1/3  cup  creamy peanut butter
  • 3  tablespoons  butter, melted
  • 2  large eggs
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/4  cup  ground flaxseed
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • 2  tablespoons  chopped dry-roasted peanuts
  • Cooking spray
  • Glaze:
  • 1/3  cup  powdered sugar
  • 1  tablespoon  1% low-fat milk
  • 1  tablespoon  creamy peanut butter


1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

I used a mini loaf pan that had 8 mini loafs and it worked perfect. I also used light sour cream instead of yogurt since that is all I had on hand.

The Finished Product

I also made some "Power Granola" which could be eaten as a snack or throw in some yogurt for a tasty crunch

Power Granola
Yield: About 4 3/4 cups (serving size: about 1/2 cup)


  • 2  cups  regular oats
  • 1/3  cup  ground flaxseed
  • 1/4  cup  chopped walnuts
  • 1/4  cup  chopped slivered almonds
  • 2  teaspoons  ground cinnamon
  • 1/3  cup  orange juice
  • 1/3  cup  honey
  • 1/4  cup  packed brown sugar
  • 2  teaspoons  canola oil
  • 1  teaspoon  vanilla extract
  • Cooking spray
  • 1/3  cup  dried cranberries


Preheat oven to 300°.
Combine first 5 ingredients in a medium bowl.
Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

Dry Ingredients 

Waiting to bake in the oven

Crispy crunchy sweet cinnamon

Both of these recipes are from the cooking light website or magazine!! Hope you get a chance to enjoy either. I know I will be putting some granola in my yogurt tomorrow morning! YUM

Tuesday, March 22, 2011

Oven-Fried Chicken Parmesan

So here is my first blog about food which I have made. I like to look for recipes online or buy cookbooks or get magazines like cooking light and martha Stewart. Here is my chicken parmesan which is quite healthy also as I try to stick to healthy foods.

Oven Fried Chicken Parmesan
1/4 c All Purpose Flour
1/2 Tsp Dried Oregano
1/4 Tsp Salt

2 Large Egg Whites, Lightly Beaten
3/4 c Panko ( Japanese Bread Crumbs)
4 (6oz Chicken Breasts halved
2 Tbs Olive Oil
1/2 C Jarred Tomato-Basil Pasta Sauce
1/2 C Grated Parmesan-Reggiano Cheese
3/4 C Shredded Mozzarella

1. Preheat Oven 450 degrees
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place Panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko crumbs. Repeat with remaining chicken.

Heat 1 tbs oil in large skillet med high heat. Add chicken to pan cook 2 minutes add remaining oil and turn chicken over for another 2 minutes. Place on a baking sheet in over for 5 minutes turn chicken over top each with 2tbs sauce, 2tbs parmesan, and 3 tbs mozz. Bake 6 minutes or until chicken is done.

You may cook some spaghetti noodles and place the chicken breasts a top with a little extra sauce.

Egg Whites-Flour-Panko Bread Crumbs

Dredge the Chicken 

Fry in Pan to get a nice Crisp outer layer

Finished Product with a little Garlic Bread

Well hopefully you liked my first food blog and look forward to doing many more!! If you decide to make this recipe ENJOY!

Food Blogging

I recently came across a blog about food and different recipes and seem to really enjoy it! I think trying new recipes and blogging about them is something I am interested in. Trying new recipes is something I love to do but don't do often enough. So, I am going to try and take pictures of my new recipes and blog about them because I do love food and trying new things. Maybe if I say I am going to blog about it, possibly it will force me to try more new recipes? I am going to give it a try tonight with my chicken Parmesan which, I have made before but not blogged about or took pictures of so, look forward to some yummy recipes coming your way. I also have an awesome camera to take amazing pictures but also don't use often enough especially in the winter time so this will give me a good chance to take some good pictures and get my creative juices flowing. Sometimes when I look at a recipe I may back away from it because of some ingredients I don't know about or I don't want to have to buy a bunch of something I am not sure I will use again. I recently was reading a blog and this lady talked about being at the grocery store waiting in line at the deli counter and all she needed was was breast of chicken. It got me thinking and weirdly I have never really thought about this before but at some grocery stores they have bulk items and therefore you can get only the amount that you need and not have a ton extra and not know what to do with it. Recently I went to Sunmart in Moorhead for a few things and they had a big section of bulk items such as nuts, rice, pasta, flax and so on great place to get a small amount of what you need.

I also went to Cold Fusion today for lunch and got a Chocolate Carmel Cappuccino Shake and it was Delicious!!!