Baked Banana Turnover

Whole banana with cinnamon, baked in pie dough... this was a little experiment that went very well! Usually when I have leftover pie dough from say an apple pie, I'll roll it out and spread chopped nuts, butter and brown sugar or simply nutella and roll it up. But I had this one ripe banana and thought...how bad could it be? Pretty good! And next time I might add the nutella too!

Ingredients:

Leftover pie dough

1 banana

Cinnamon

Roll the pastry dough out large enough to wrap a whole banana.

Lay the banana in the center, sprinkle some cinnamon, dampen the edges, fold the dough over and press to seal. You can brush with a little milk or egg wash if you like but it's not necessary. 

Bake in a 400°F oven for 25-30 minutes.

When slightly cooled, cut in half and drizzle on some chocolate syrup.

Makes 2 servings

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Roasted Radishes and Carrots

Radishes are often overlooked as a cooked vegetable, but they can be roasted like most any root vegetable. Roasted radishes are mellow and with sliced carrots make a vibrant veggie side! 

Ingredients:

3 small carrots

5 or 6 radishes

1 tbsp olive oil

1/2 tsp dry oregano

salt and pepper to taste

chives to garnish

1/2 a lemon

Quarter or halve the radishes and cut the carrots so that they are about the same thickness as the radishes. Toss with olive oil, oregano, salt and pepper.

Roast at 450°F for 20-25 minutes or until fork tender. Then top with chopped chives and give them a good squeeze of lemon and serve.

Makes 2 servings.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Slow Cooker Herbed Salmon

Cooking salmon in a slow cooker allows the salmon to retain it's oil giving you a tender, moist filet of fish. And with a serving of spaghetti pasta, the tomatoes, onion, pepper and celery round out this light and delicious meal.

Ingredients:

1 lb (4 filets) salmon

15 oz canned diced tomatoes

1/2 cup diced onion

1 bell pepper, diced

1 celery stalk, diced

2 tsps minced garlic

1 tsp celery seed

1 tsp dry oregano

1/2 tsp salt

1/4 tsp pepper

fresh parsley and chives to garnish

lemon

Mix the canned tomatoes, onion, bell pepper, celery and minced garlic in the bottom of the slow cooker. Sit the salmon fillets on top and season with celery seed, oregano, salt and pepper. Set slow cooker on High for 1-2 hours or Low for 2-4 hours until the salmon easily flakes.

It goes well with a serving of spaghetti pasta but would be equally good with rice.

Add some chopped parsley and chives and finish off with a good squeeze of lemon.

Adapted from: fitslowcookerqueen.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

No Knead Cheese Bread

Super easy no knead bread that's soft on the inside and crisp on the outside, with molten cheese ribboned throughout. 

Ingredients:

3 cups flour, plus more for dusting

1/2 tsp rapid rise yeast

1 tsp salt

1 1/2 cups lukewarm water, 105°F

1 1/2 cups shredded cheese (cheddar, Monterey Jack or colby are good)

4 tbsps or up to 1 cup chopped chives (in this one I used 4 tbsps)

some dry oregano

Preheat your oven to 450°F and place your Dutch oven or other oven save pot in for 30 minutes.

Combine the flour, yeast, salt and water in a bowl and mix until shaggy with no dry spots. It should be sticky, not kneadable. Place in an oiled bowl, cover with plastic wrap and let rise in a warm spot for 3 - 5 hours.

Then flour your work surface and turn the dough out.

Pull it out a bit to roughly an 8" round and layer about 1/3 of the cheese, chives and oregano, then fold it over on itself using floured hands or a large spatula. Layer more cheese, etc and fold it over again, do it again with the remaining cheese then one last fold over with no cheese for a total of 4 times then form into a ball. (You can just divide the cheese, etc in 1/2 instead of 1/3's if you like but still fold over 4 times)

Place the dough ball, seam side down, on a square of parchment paper and score the top.

Remove the preheated pot from the oven and carefully lift the dough with the parchment and sit it in the pot. Cover and bake for 30 minutes. Next, remove the cover and return to the oven for another 15 minutes or until the internal temperature is 190°F. That scoring you did before baking allows some of the cheese to pop out and be beautiful!

Cool at least 20 minutes, then lift the bread out of the pot using the parchment as handles. Remove the parchment and cool the bread on a rack for at least 1 1/2 hours before slicing.

Cooling before slicing is important because even if it's fully baked, slicing too early will give you slices with doughiness even though it's fully cooked. Patience is definitely a virtue!

Recipe from: andyseastcoastkitchen

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Garlic Butter Chicken

This is like a flavour bomb in your mouth! Highly seasoned and garlicky tender, golden chicken with a sauce that begs for mashed potatoes! 

Ingredients:

2 boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp onion powder

1 tsp dry oregano

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

5 tbsps butter, divided

4-5 tsps minced garlic

1/2 tsp red pepper flakes

1/4 cup chicken or vegetable broth

1 1/2 - 2 tbsps lemon juice

fresh parsley and basil to garnish

Mix the garlic powder, onion powder, dry oregano, chili powder, salt and pepper together. Cut the breasts in half lengthwise or even thirds if they are thick and dry with paper towels. Coat with the seasoning mix.

Heat 1 tbsp butter in a large skillet on medium high. Add 2 tbsps of butter and the chicken and cook 4-5 minutes per side until cooked through. Add the remaining 2 tbsps of butter to the pan along with the minced garlic and red pepper flakes for 1 minute. Next add the broth and lemon juice and return the chicken to the pan to heat through.

Serve garnished with chopped fresh parsley and basil.

Spoon pan juices over the chicken and, of course, the mashed potatoes!

Serves 4

Adapted from servedfromscratch.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Old Fashioned Stuffed Peppers

A few everyday ingredients go into this classic, old fashioned recipe. I changed up the usual ground beef for ground pork, beef and veal but you can stick with just beef. The simplicity of the ingredients makes it work. You don't even need leftover rice for this one!

Ingredients:

500 g (1 lb) ground trio (pork, beef and veal)

5 bell peppers

1 1/2 cups bread, roughly torn (I used 2 white bread heels)

3-4 tbsps milk to moisten bread

1/4 cup dry bread crumbs

1 tsp minced garlic

1/2 cup chopped red onion

1 tbsp fresh chopped parsley

1 tsp dry basil

1 tsp dry oregano

salt and pepper to taste

2 tbsps olive oil

2 tbsps finely chopped celery

smoked paprika

Cut peppers in half, seed and core. Then blanch them in boiling water for 1 minute and into a cold water bath. Drain. Add the milk to the bread and set aside.

Add olive oil to a skillet and heat to medium. Brown the ground meat for 2-3 minutes, breaking it up. Remove from heat and add the garlic, onion, celery, parsley, basil, oregano, salt and pepper. Then stir in the bread and bread crumbs. Mix well and spoon into pepper halves.

Sit the peppers in an oiled baking dish, sprinkle smoked paprika on top and cover with foil.

Bake at 375°F for 15 minutes, then remove the foil and return the peppers to the oven for an additional 15 minutes.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Lemon Orange Biscotti

These twice baked citrus biscotti have just the right amount of crunch for dunking but are light and crisp enough to not need dunking. Perfect with tea or milk as an afternoon pick me up or even with your morning coffee ... breakfast cookie anyone?

Ingredients:

6 tbsps butter, at room temperature

2/3 cup sugar

1/4 tsp salt

1 1/2 tsps lemon zest

1 1/2 tsps orange zest

1 tsp vanilla extract

1 1/2 tbsps lemon juice

1 1/2 tbsps orange juice

1 1/2 tsps baking powder

2 eggs

2 cups flour

Glaze:

1/2 cup icing sugar

1 tsp lemon juice

1 tsp orange juice

yellow and orange food colouring (optional)

Preheat oven to 350°F

Cream the butter, sugar, salt, lemon and orange zest and vanilla together, then add the baking powder. Mix in the juices and eggs. It may appear lumpy and look curdled, but that's ok.

Add the flour and mix just to combine.

Place the dough on a parchment lined baking sheet and with dampened hands shape into a 13 X 3 X 3/4" log. Smooth the top and sides with wet hands.

Bake at 350°F for 25 minutes then remove from oven and cool for 20 minutes. Reduce oven temperature to 325°F.

Using a serrated knife, slice into 1/2" pieces and stand up on the sheet. Return them to the oven for 30-35 minutes.

Once baked and cooled completely mix up the glaze. If using colour, divide the icing into bowls and add your choice of colour. Fill a little ziplock bag, snip the corner off and drizzle icing over the top edge of the cookies. Let one colour set before adding another.

I had some leftover chocolate icing which was yummy with the citrus flavoured biscotti!

Makes 18 biscotti... now for that cup of coffee!

Store in a cookie tin.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂