The Secret Recipe Club – Southwest Pizza from Life and Kitchen

Posted on February 25, 2013 by Renee {Eat.Live.Blog.}

Secret Recipe Club

Today is a very exciting day for me, because it is the first time I get to take part in The Secret Recipe Club (SRC)! The SRC is a “blogger group” where each month you get assigned a new food blog to “secretly” scout out. You pick a recipe from that blog to post about, and all of the posts go live on the same day at the same time. So, not only is it a great way for me to discover some delicious new food blogs, it is also a great way to have others discover my blog. Win-win people!SW Pizza

For my first act as a member of SRC, I had the privilege to check out Life and Kitchen, which is written by Lindsay (a former Bostonian, woohoo!). Lindsay recently became a “mostly” vegetarian, and she has some delicious and easy recipes to show for it! SW Pizza 3

Remember in elementary school the two types of pizza that came out of the cafeteria? You know, regular pizza (or rectangle pizza) and Mexican pizza (octagon shaped pizza). Well, I was obsessed with octagon pizza and still dream about it (no, I’m not embarrassed). So when I saw Lindsay’s Southwest Pizza, I knew that was the recipe I would be making. I changed things around a little to use what I had in the house, and to make the recipe for just one individual pizza for lunch.

The result was delicious, healthy and definitely repeatable! This one is going into my bag of tricks!SW Pizza 2

Recipe: Southwest Individual Pizza (adapted from Life and Kitchen)

Ingredients (makes 4 individual pizzas):

  • 1 tube of refrigerated biscuit dough (you will only be using 4 of the biscuits from the tube)
  • Cooking spray
  • 2 cups of prepared black beans (rinsed)
  • 1 chipotle chile en adobo, minced + 2 tsp adobo sauce
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Salt to taste
  • 1 small tomato, diced
  • 1/2 cup monterey jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup cilantro, roughly chopped

Directions:

  • Preheat the oven to 375
  • Cover a cookie sheet in foil and spray with cooking spray
  • Take each of your biscuits and press them flat. Each biscuit should make a pizza crust about 5 inches in diameter
  • Place the dough on the cookie sheet
  • Bake dough until it just begins to brown, about 4 minutes
  • Remove dough from oven and immediately press flat
  • In a bowl, add beans, chipotle, adobo and spices
  • Mash the mixture together using a mallet, potato masher, or the back of a spoon, leaving some chunks for texture
  • Salt mixture to taste
  • Spread 1/4 of the mixture onto each pizza dough
  • Sprinkle the tomato on each pizza
  • Place pizza in the oven for approximately 3 minutes, or until the beans are warm
  • Remove pizzas from oven and sprinkle them evenly with both cheeses
  • Return pizzas to oven and bake until the cheese is melted (about 3 – 5 minutes)
  • Remove pizzas from oven and sprinkle with cilantro



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Super Bowl Stove Top Wings

Posted on February 1, 2013 by Renee {Eat.Live.Blog.}

I love making wings. Even if it is just for the fact I know what is going into them. First came my good ‘ole, finger licking, traditional wing recipe. Then I ventured into Asian Inspired Wings. And out of necessity this week, I bring you stove top wings. The oven was off limits, and it was WAY to cold to grill, so I had to come up with a way to do without, and still have my game time favorite food.Super bowl chicken wings cooked on the stove

When I was a kid, my parents had pretty big get-togethers on a very frequent basis. Since we lived in Florida, and had a smaller house, these events normally took place in the backyard around the grill, and my dad was FAMOUS for his wings. Unfortunately I don’t have his exact recipe (and last time I asked him he didn’t remember), but what I did remember was the secret was to boil the wings in a delicious base to cook them before throwing them on the grill as a way to crisp them up.

Stove Wings 3

Armed with these memories, I set off to duplicate my dad’s wings…sans grill. It started out as mimicry, but took a left turn after the wings were boiled and I needed to figure out what to do with them then. I am happy to report that the result was a tender, juicy yet crispy, flavorful wing that will become my #1 wing recipe…for now….

Stove Wings

Stove Top Wings

Ingredients

  1. 2 lbs raw chicken wings
  2. 4 cups chicken broth
  3. 1/2 cup barbecue sauce
  4. 1/4 cup hot sauce (optional)
  5. 4 dashes of Worcestershire sauce
  6. 1 dried pasilla pepper
  7. 2 tablespoons of all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 1/4 teaspoon paprika
  11. 1/2 teaspoon garlic powder
  12. 1/4 teaspoon mesquite seasoning (optional)
  13. 4 tablespoons vegetable oil (more if needed)

Directions

  • In a large stock pot, over medium-high heat, add ingredients 1-6.
  • Bring pot to a low boil, allow to boil for 10 minutes or until chicken is cooked through.
  • Meanwhile, in a separate bowl, mix together ingredients 7-12.
  • Once chicken is cooked, pour oil into a heavy pan and heat over medium-high.
  • In batches that will fit in your pan, remove chicken from the liquid and sprinkle the flour mixture on each side of each wing.
  • When oil is hot enough that it sizzles when a wing hits it, add your first batch of wings.
  • Allow to cook for about 1 minute, or until the side down browns nicely.
  • Flip and cook for another minute or until nicely brown.
  • Remove wing to a paper towel lined plate.
  • Repeat for remaining batches of wings.
  • Serve as is, or with your favorite dipping sauce.

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Game Day Snack Recipe…and Plastics Makes it Possible Giveaway!

Posted on January 13, 2013 by Renee {Eat.Live.Blog.}

I am giving away some great plastic kitchen goodies! Read to the bottom of this post for details!

Plastic gets a bad wrap (pun intended). Because of decades of plastic being used as simple “throw away” and easy clean-up items, the stigma of plastics being disposable and not “fit for company” has somewhat stuck. But have you seen what plastic has been up to lately?

Plastic Kitchen Supplies

From reduced material plastic peanut containers, to Preserve Plastic products, plastics are making huge strides in sustainability.

Plastic has not only become an attractive alternative to glassware in the kitchen, the plastic industry is also leading efforts to protect our planet. Plus, when you have friends over for game day, and everyone gets excited over a great interception, things tend to go flying…and if they are on plastic platters you don’t have to worry about breakage!

Game Day Snack Pizza Poppers

This plastic platter is beautiful. You have to touch it to even know it’s not glass!

For this week’s game, I wanted to do a play on the jalapeno popper. I also wanted to use the super fun grater that I received. Naturally (?) I decided to make pepperoni pizza poppers!

Plastic cheese grater container

This grater is amazing! It measures as you grate, AND has a no-slip bottom!

The poppers were tangy and multi-dimensional. They were a perfect one bite treat to get everyone ready for the game. They also got my brain working. You could stuff a pepper with pretty much anything! Chicken parm poppers, buffalo chicken poppers, and greek poppers are all on my list to try for the upcoming weekends.

IMG_0735

What would you like to see in your poppers?

Pepperoni pizza poppers

Pepperoni Pizza Poppers

Ingredients

  1. 1/4 cup grated mozzarella
  2. 1/4 cup grated parmesan
  3. 1/4 cup cream cheese (I used low-fat)
  4. 1/8 tsp basil
  5. 1/8 tsp oregano
  6. Pepper to taste
  7. Crushed red pepper to taste (optional)
  8. 1/4 cup chopped pepperoni
  9. 12 whole peppadew peppers (may substitute your favorite pickled or fresh peppers - seeded)
  10. 1/2 cup spaghetti sauce (homemade or store-bought)
  11. Additional 1/4 cup of mixed, grated parmesan and mozzarella

Directions

  • Preheat oven to 400 degrees
  • In a bowl, mix together ingredients 1 – 7
  • Once ingredients are combined, add pepperoni and stir until it is equally distributed
  • Stuff each of the peppers with as much of the cheese mixture as possible.
  • Place stuffed peppers in a deep baking dish
  • Pour sauce over top of peppers
  • Sprinkle with remaining cheese
  • Bake for 10 minutes, or until hot throughout

And now the giveaway!!

I will be giving away a prize pack of some great plastic kitchen goodies! All you have to do is:

  • Leave a comment here telling me how you use plastic in your kitchen.
  • For a bonus entry, tweet ”#PlasticsintheKitchen make #GameDay perfect thanks to @renh77 & @plasticpossible http://wp.me/pVsto-Nf“. Make sure to come back her and leave another comment letting me know you tweeted.
  • Winners will be chosen using random.org on Wednesday, January 16, 2013 at 10:00 p.m.
  • Winner must live within the continental U.S.
  • Winner must respond to notification email within 48 hours or the prize will be forfeited

Disclaimer: This post is sponsored by Ogilvy PR and the American Chemistry Council’s Plastics Make it Possible campaign. I received a package of plastic kitchen goods in exchange for writing this post. As always, all opinions are my own, and I stand fully behind them.

Filed under: Recipes | Tagged: , , , , , , | 18 Comments »

How To Make Dutch Pretzels The Donnelly Way…aka: Cooking with Crazy Kids! {Guest Post from GPB Sister Lexa}

Posted on October 3, 2012 by Renee {Eat.Live.Blog.}

Today I am thrilled to have a guest post from my Gamma Phi Beta sorority sister, and super-mom Lexa. I have known Lexa since 1996, and thanks to the power of Facebook, I have been able to share in her adventures with her seriously expanding family! The best part, there is always a healthy dose of humor and super-cute kid pictures that come along with her adventures! Take it away Lex….

Hi there! I’m Lexa, and I cook A LOT. No, seriously, a whole lot. Why? Because I have a huge family! Let me tell you, five kids (yes, five!) eat a tremendous amount of food and are constantly begging for snacks and treats. Normally I am not the type to hand out cookies and cupcakes. Oh, no, those bad boys have to be earned around here! Of course, that just makes them taste better, right?

One of our favorite treats is Dutch pretzels. Soft, warm, right from the oven pretzels. Years ago, before there were websites devoted to sharing recipes, I bought a set of recipe cards that came in the mail monthly. It was a meager investment, but I’ve gotten some really great ideas from it, like my pretzels! I baked a batch a few days ago, while the kids were at school, and they were so awesome that I had to share on Facebook. Here, this is what a delicious Donnelly Dutch pretzel looks like:

Half of them are salted with course Kosher salt, the others are awaiting butter & a sprinkling of cinnamon sugar. Yum, right?! Totally!

So I decided to make some with 2 of my kids, Sawyer & Ellie. It’s always both fun & frustrating to cook with kids. It takes 2-3 times longer, but they are so excited by the whole process, it’s hard to get too mad, even when they drop a cup of flour on the floor.

Ok, so first we gathered the ingredients, learning what each one does. They were really weirded out by the yeast.

Here are the ingredients:

  • 1 pkg fast-rising  yeast
  • 1 TBS sugar
  • 4 1/2 c flour
  • 1 1/2 tsp salt
  • 1 1/2 c very warm water
  • 1 egg, lightly beaten
  • coarsely ground kosher or sea salt

Preheat the oven to 425 & grease 2 baking sheets. Mix the flour, yeast, sugar & salt in a large bowl, stir in the water, mixing till dough holds together. This is kind of messy with kids, but they love it.

Turn the dough out onto a lightly floured surface, then divide into 16 equal portions. Roll each into a 12-20 inch rope and form into pretzel shapes.

Cover them for about 10 minutes, then lightly brush with beaten egg. If you’re going to salt them with the course salt, this is the time. Sprinkle it on right now!

This is really important to do in order, because if you forget about letting them rise, and move on to the egg wash and then try to put them in the oven because while you’re making pretzels, you’re also going through multiplication tables for the numbers 3, 4, & 5, you’ll be really annoyed at yourself when you pull them back out of the oven after 30 seconds so they can rise. Also, the towels will stick, and when you forget to reapply the egg wash they won’t turn out a lovely golden brown. They’ll still taste great, though. Just so you know.

Bake until golden brown, around 12-15 minutes. While waiting, maybe you can make some hotdogtapus for dinner. If you’re so inclined, I mean.

Cool on a wire rack. Now you can add whatever toppings float your boat. We really love dipping them in butter & giving them a heavy coating of cinnamon sugar. I decided to make some chocolate brownie frosting & coat them with it. Head’s up-it looks like fake poo, but it tastes awesome!

If you’re feeling really extra special, whip up some brownies to go with your pretzels. Send them with the kids in their lunch boxes and await angry notes from teachers dealing with sugar rushes. Easy peasy! And, that, my friends, is how to make Donnelly Dutch Pretzels!

Enjoy!

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Healthy Snack Halloween!

Posted on October 24, 2011 by Renee {Eat.Live.Blog.}

Did you know that Pink Panthers are addicted to Grapes? True story.

Today I have a very special Monday Halloween Edition of Healthy Snack Wednesday! Make sure to read all the way to the bottom for a chance to win your own trick-or-treat stash!

Here is the question. Why does candy rule Halloween? Sure, I love a few bars of chocolate to celebrate, but as a kid didn’t we almost always eat about a third of our stash, go into a sugar coma, and then forget about the rest of the candy until we find it petrified several months later?

Besides the time I was a shrub, this is my most embarrassing costume ever. At least I committed to the whole clown thing...

As an adult we have the chance, dare I say the responsibility, to make Halloween a little less glutinous, and a little more edible. So, I have a couple of suggestions of goodies you may want to opt for when distributing Halloween Booty this year. I would like to mention that the 3 snacks I have listed below were sponsors of the Boston Brunchers Bday Brunch. However, I love all of these products and what they stand for!

Biba

Biba is an all natural blend of essential vitamins, minerals and electrolytes with a crisp, refreshing lime taste. Caffeine free and low in sugar, Biba is a hybrid beverage; the great taste of a sparkling all natural soda loaded with electrolytes and vitamins to keep your body naturally hydrated.

I was super surprised when I tasted Biba. I am not a fan of “diet” drinks, and I am also not a fan of sports drinks. By reading about Biba, I somehow expected it to be in one of these categories. But it wasn’t. It was like a much more refreshing, less sweet lemon-lime soda. You really have to try it to understand. I promise the taste will happily surprise you too!

Why is this a good Halloween Treat? Hopping house to house with copious amounts of sugar can make a kid thirsty. Your trick-or-treaters will be excited to be able to quench their thirst without heading home. The cans are very light weight, and won’t weigh down their stash at all. Plus, you know you will be the only one on your street giving out beverages! Kind of like the one house in the neighborhood that gave away the full-sized candy bars. There was always a line to get to that guys doorbell!

Popchips

Have you tried popchips yet? If not, where the heck have you been?

think popped. never baked. never fried. when they said it couldn’t be done, we raised the snack bar. how do we do it? well, first let’s talk about how we didn’t do it. we never fry our chips. that just puts a lot of stuff in there that we could all do without. we never bake our chips either. that just takes a lot of flavor out, which, as snackers, we simply can’t so without. so we came out with a chip like no snack aisle has ever seen (or taste bud has tasted). thanks to the magic of popping, we found a way to pop all of the flavor in while keeping the fake stuff and more than half the fat of fried chips out.

Why is this a good Halloween Treat?  Handing out Popchips for Halloween will instantly up your street cred with the kids. You are giving them a snack that is unlike any other they have tried. Step it up by handing out the new Jalapeno flavor, and instantly your house will be the neighborhood trendsetter!

Pretzel Crisps

Pretzels that you can dip without stuff falling off, and they come in absolutely flavor-bud bursting flavors?! I’m in!

Pretzels Crisps® are a great alternative to potato chips and other snack foods. They contain 110 calories per serving and no fat (10-11 crisps) compared with 150 calories and 10 gram of fat (1 g saturated) per one ounce serving for potato chips.

Why is this a good Halloween Treat? I’m not going to lie, parents will probably steal the Pretzel Crisps out of their kids’ trick-or-treat bags before the last door bell has been rung! They are the perfect snack for entertaining, and the perfect substitute for greasy potato chips! But parents, you don’t have to steal the Pretzel Crisps from your kids, because I am about to make your Halloween!

Pretzel Crisps has generously offered one lucky Eat.Live.Blog reader a case of 150 Halloween sized (.5 oz) bags of Pretzel Crisps for their Halloween trick-or-treaters! All you have to do is comment below with a favorite Halloween memory or snack. If you would like an additional entry, and if you are on twitter, simply tweet “The perfect trick-or-treat snack thanks to @pretzelcrisps & @renh77 http://wp.me/pVsto-yA“. Leave me a comment here to say that you tweeted.

Contest open to residence of the continental US only. You must be at least 18 years old to win. Entries must be received by Tuesday, October 25, 2011 at 11:59pm. Winner will have 24 hours to respond to the winner notification email.

So happy trick or treating readers! I look forward to reading what your favorite treat is!

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Healthy Snack Wednesday: Homegrown Veggie Salad w/ Mint

Posted on September 7, 2011 by Renee {Eat.Live.Blog.}

My eating has gone to new limits lately. With blogger events like Lil Vinny’s Dinner, and Local 149 brunch (I’ll post about that soon), I have been consuming entirely too much indulgent food too often. Healthy Snack Wednesday could not have come sooner!

This year, on our tiny patio garden, we were able to grow tomatoes, habaneros and bell peppers. That statement is somewhat understating what we grew. These vegetables are fabulous! I guess its kind of like a dog, when it is yours, it is always the cutest. Well, we grew these vegetables, and they are the best I have eaten.

Whenever you have vegetables this good, you really want to showcase their flavor, not hide it in a heavy recipe loaded with spices and anything else. I collected some fresh mint from our neighbor’s garden (with permission of course) and my snack was making itself!

Homegrown Veggie Salad

Ingredients:

  • 2 sprigs of fresh mint (washed and torn)
  • 1/4 cup olive oil
  • 2 large tomatoes (cut into chunks)
  • 1 bell pepper (sliced)
  • salt & pepper
  • 1/4 lime
  • crumbled feta cheese

Directions:

  • Pour olive oil into a sealable container
  • Add mint leaves to oil and let sit, covered, for at least 1 hour
  • Place tomato and bell peppers on a plate
  • Sprinkle with the desired amount of feta cheese
  • Sprinkle veggies with salt and pepper to taste
  • Squeeze lime over salad
  • Drizzle desired amount of mint oil on salad (about 1 tablespoon)
  • Enjoy and feel the healthiness!

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Healthy Snack Wednesday: Strawberry Rhubarb Mint Agua Fresca Recipe

Posted on July 27, 2011 by Renee {Eat.Live.Blog.}

So you have heard me whining a lot lately about trying to cook in this heat. To tell you the truth, half the time I don’t even want to eat in this heat! But drinking, that is a whole other story!

We only keep water and milk in our house. No soda, no juice, none of that crap. If you are thirsty, you drink water…that’s our motto! But then I made it to the Clover Food Truck on MIT’s Food Truck Row. And there I had…Rhubarb Agua Fresca…a moment of silence please….

For some reason I cannot get this beverage out of my mind. The flavor isn’t strong, but it dances with your taste buds. I found myself taking a sip and then rolling it around on my tongue to get the full array of the flavor. And I did not stop thinking about it!

Chef Rolando of Clover was nice enough to tweet me the recipe for my dream drink, and I was in heaven. Their traditional drink is straight rhubarb, water and simple syrup. I took some liberties with it, naturally!

This is the perfect drink to sip pool-side, beach-side, or inside in the AC! Where ever you enjoy this, I promise this drink will make you smile!

Recipe: Strawberry Rhubarb Mint Agua Fresca

Ingredients (makes 2 servings):

  • 1 stalk of rhubarb (washed and cut into 1/2 inch pieces)
  • 2 strawberries (washed, greens removed, and chopped)
  • 5 fresh mint leaves (washed and torn into small pieces)
  • 16 oz filtered water
  • Simple Syrup, Agave or Honey (I used 1/3 cup simple syrup)

Directions:

  • You may use an immersion blender, food processor or blender.
  • Combine all ingredients except for the sweetener.
  • Blend for 30 seconds, stir, and blend for an additional 30 seconds.
  • Blend again if needed to get a smooth consistency.
  • Place a metal strainer over a bowl and pour the mixture through the strainer.
  • Use a metal spoon to press the remaining ingredients in the strainer until you extract all of the liquid.
  • Discard ingredients remaining in the strainer.
  • Add your sweetener (to taste) to the liquid.
  • Refrigerate the liquid until ice-cold! (If you can reserve the urge to guzzle this as soon as it is cold, and are able to let it sit overnight, you will get the best taste. The flavors really meld if they sit a little longer…but I do understand this may not be possible…trust me…)

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Healthy Snack Wednesday: Power of Fruit Bars

Posted on July 20, 2011 by Renee {Eat.Live.Blog.}

I received the most wonderful gift in the mail when I returned from a weekend in Newport, a cooler packed full of frozen fruit bars courtesy of Power of Fruit.

It is summer, I haven’t been blogging much, I haven’t been cooking much, and I haven’t been grocery shopping much, so this little package made my day.

Inside the cooler was a box of each flavor: CherryBerry, Orange Tango, All-Fruit, Tropical and BananaBerry.

The first thing did was look at ingredients to see if the bars are really what the PR agent said they were. There it is in black and white. A list of fruit, and that is it. How often does that happen? Well, with only fruit for ingredients, these must taste good! And taste good they do!

My very favorite is the Tropical. There are large chunks of banana in each bite, and the bar is sweet and delicious. My least favorite was the Orange Tango, but mostly because the flavor was more muted than the other bars. It still had a great grapefruit flavor I liked…and I still ate the whole box!

With 35 calories or less, and half a serving of fruit per bar, Power of Fruit bars are one of the best ready-made Healthy Snacks I have come across. Plus, I didn’t have to cook anything!

You can follow Power of Fruit on Twitter or Facebook.

Disclaimer: Power of Fruit provided me with samples of their bars to review. As always, the opinions expressed are my own.

Filed under: Reviews | Tagged: , , , , | 3 Comments »

Summer travel in New England…A high tea surprise in the middle of Connecticut!

Posted on June 21, 2011 by Renee {Eat.Live.Blog.}

When last you saw us, two adventurous sisters were making our way through the Connecticut countryside with a list of eateries and sights to be seen!

Sadly, our ice cream was now gone and it was time to continue on the roads less traveled. Our bellies were primed and ready for  the delights ahead of us at the Golden Lamb. We drove the windy, tree-lined Connecticut roads with our senses alert, in order to not miss a thing. Then, like a mirage in the desert, a strip of adorable antique shops appeared on the bend of one of the roads. And it couldn’t have been more perfect if I had planned it, but there was a tea house smack dab in the middle of the strip!

Mrs. Bridges Pantry is in Woodstock, CT. and the perfect destination for a ladies’ day trip! I have actually come across their name a few times when searching out tea houses, but never added it to an agenda due to bad reviews. BUT, there are new owners! And one of the owners is actually from England! That sounds like the perfect set up for a spot of tea!

Unfortunately this was an unplanned stop, so our stomaches could not meet the enthusiasm of our eyes. A full afternoon tea would have to wait for another day. For today, I would start with the Mint Julep Iced Tea and Debbie went with the Darjeeling hot tea. My tea was perfect with a hint of bourbon flavor and some fresh mint leaves.

The next decision was what could be eaten without ruining our destination lunch at the Golden Lamb that would take place in 2 hours. We decided to split the curried chicken salad tea sandwich and take a chicken pie to go. We had a shotty curried chicken experience at a tea house a few years back, so I was skeptical. But boy, was my risk paid off with reward! This chicken salad was subtle in every way. Just a hint of curry, a touch of creaminess, and a bit of sweetness. It was as perfect as a tea sandwich can get.

We took our chicken pie to go, and only made it to the parking lot before we had to have a taste. The crust was flaky and not overly buttery, and the filling was more chicken than anything else (which is a good thing). Again, another perfect dish.

Although our time at Mrs. Bridge’s Pantry was short, this road-side surprise has a place as one of my all time favorite stops. I cannot wait to get back to try a full tea! But, there was no time to contemplate what could have been….it was now REALLY time to get to the Golden Lamb! To be continued….

Read Summer Travel in New England Part 1

Mrs Bridges' Pantry on Urbanspoon

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Healthy Snack Wednesday: Banana Walnut Chocolate Chip Fritters!!

Posted on May 18, 2011 by Renee {Eat.Live.Blog.}

Confession: I almost skipped this week’s Healthy Snack Wednesday post. True story. My sister is coming to visit tomorrow, so this is the night that Ry and I finish cleaning the house. So after cooking an AMAZING dinner (Pom Wonderful braised chicken, recipe will be up soon) and cleaning for a few hours, I didn’t feel like messing the kitchen up, or cooking.

Lucky for you my faithful readers, I got a craving….I wanted fried bananas. This is our easy go-to night-time snack. You spray a pan with cooking spray, heat it up, throw in some banana slices and brown them up. Walla! Delicious. But worthy of a blog post….eh….

Then Ryan got a craving, for banana “freehos” as he calls them. I think he means my banana fritters. Well I wasn’t about to get that crazy in the kitchen. So I compromised. Grabbed a little of this, a little of that, and a new delicious, healthy night-time sweet snack was born!

I don’t know if fritters is exactly the right name. It was kind of a mix between a fritter and a pancake, but we’ll go with it. I sprinkled ours with a little powdered sugar, but they would have been great with some fresh strawberries and a little whipped cream on top!

Bon Appetite!

Banana Walnut Chocolate Chip “Fritter” Recipe

Ingredients

  • 1 banana sliced
  • pinch of cinnamon
  • 1/8 tsp sugar
  • 2 Tbsp flour
  • 1 tsp crushed walnuts
  • 1 tsp mini chocolate chips
  • cooking spray

Directions

  • Place banana, sugar and cinamon in a bowl and smoosh with a fork
  • Add flour and mix well
  • Mix in nuts and chocolate
  • Spray a non-stick saute pan with cooking spray
  • Heat the pan
  • Divide batter into forths and place each forth in the pan using a spoon
  • When bottom is brown (about 3 minutes) flip the fritters
  • Brown on this side for approximately 3 more minutes or until golden
  • Remove from pan and top with whatever you like!

Filed under: Recipes | Tagged: , , , , | 7 Comments »

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