Wednesday, June 29, 2011

Beer Battered Coconut Shrimp and a Citrus Chili Sauce

Today I am guest posting at Cook, Bake, and Decorate! I can't even tell you how excited I was when Muriel asked me to guest post on her beautiful blog! She has some amazing recipes and super cute decorating ideas! I visit her blog daily which is why I am so honored she has asked me to be her guest!

So while you're over there getting the recipe for my Beer Battered Coconut Shrimp and Citrus Chili Sauce (you must try these!!!), make sure to take a peak at her wonderful photos, recipes, and decorating tips! I'm sure you will fall in love with her blog just like I have!


Monday, June 27, 2011

Fattoush Salad

One of my local favorite restaurants is EVO.

EVO is located in Worcester, MA and serves only all natural, local, and organic dishes. They are also located next to an all natural food store called The Living Earth, that sells so many wonderful organic products and fresh produce, and has a whole section of prepared foods. I cannot eat at EVO, and not stop at the store for some Tofu Peanut Dip and Pistachio Baklava to bring home. If you find yourself in my area, you must check this place out!

One of my favorite dishes at EVO is their fattoush salad, which is a traditional middle eastern bread salad. Their version consists of diced cucumbers, tomatoes, onions, parsley, mint, scallions, feta cheese, and garlic pita chips tossed in a lemon and herb vinaigrette. I love to add grilled salmon to make this the perfect dinner!

In my version, I kept their tradition of dicing up my veggies small, and added romaine lettuce and banana peppers.

Fattoush Salad
recipe by Sabrina W. for eat.drink.and be merry.
serves 4
2 heads of romaine lettuce
2 medium sized cucumbers, peeled and diced small
1 cup grape tomatoes, quartered
1/2 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/4 cup banana pepper slices, chopped
3/4 cup feta cheese
2 whole wheat pita pockets
garlic powder
paprika
olive oil spray
Lemon-HerbVinaigrette
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1/2 of one lemon, juiced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon fresh mint, chopped
2 tablespoons water

Whisk together all ingredients for the Lemon-Herb Vinaigrette. Set aside in refrigerator until read to serve. 

Preheat your oven to 400 degrees. Split pita pockets, spray with olive oil cooking spray and sprinkle with garlic powder and paprika. Bake for 7 to 10 minutes, or until crispy. Break into bite-sized pieces.

Arrange salad ingredients on a plate and top with toasted pita chips and drizzle with lemon-herb vinaigrette.

Linked with Yummy Mummy Link Party




Sunday, June 26, 2011

Sweet Corn, Tomato, and Basil Salad and a New Look!


If you haven't noticed already.....Eat, Drink, and be Merry has gotten a pretty sweet makeover!! A big THANK YOU to Jamie from Designs by Jamie for working with me and revamping my blog! She was absolutely wonderful to work with and got my new design up in no time! 

This fresh summer side dish is super simple to throw together. I got this idea from my mom, who adds pasta and balsamic vinaigrette to make a nice pasta salad. You could also throw in some diced jalapeno and some red onion to make this a salsa!

Sweet Corn, Tomato, and Basil Salad
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
8 ears of corn
1 pint grape tomatoes, halved
3 tablespoons of fresh basil, chopped
1/2 one lime, juiced
sea salt

Bring a large pot of water to a boil. Salt the water and boil ears of corn for 10 minutes. Remove with tongs and set aside on a plate to cool off.

While corn is cooling, slice grape tomatoes in half and chop your basil.

Carefully slice the corn off of their cobs into a large bowl. Toss with tomatoes and basil, and lime juice. Enjoy! 
   

Wednesday, June 22, 2011

Chocolate Hazelnut Cake

Who doesn't love Chocolate and Hazelnut??!!

This cake tastes like one of those wonderful ferrero rocher candies! (It even has the smooth a creamy chocolate hazelnut center!) This recipe is perfect if you're looking to celebrate a special occasion or to satisfy another one of those nutella cravings!

This creation came together so easily! I used the devil's food cake recipe from my Peanut Butter Cup Cake, and added a little (or maybe a not so little) spoonful of nutella to the whipped cream recipe from my White Chocolate Almond Cream Cake. annnd then I had the fabulous idea to add a layer of straight nutella in the middle along with the whipped cream! It was the best idea I've had this week!

Chocolate Hazelnut Cake
recipe by Sabrina W. for eat.drink.and be merry.
Devil's Food Cake Recipe adapted from Shelly Kaldunski's book "Cupackes"  serves 8 to 10 people
Devils Food Cake
2 cup all-purpose flour 
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk

For the cream
2 4oz containers of plain mascarpone cheese, brought to room temperature
1 1/4 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup nutella

1 1/2 cups nutella, to layer in between cakes
1 1/2 cups chopped hazelnuts, for garnish

Preheat oven to 350 degrees.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on med-hi speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly into 2 8inch round pans, that have been greased and floured. Bake for about 30 minutes or until toothpick comes out clean.

To make the cream, whip together cheese, sugar, vanilla, and heavy whipping cream with electric beaters until peaks form.  I chill a stainless steel bowl in the freezer so it whips faster. Add the nutella and beat until well blended.

Microwave the additional nutella for 30 seconds or until it is easy to spread not too loose where it will run off your cake. Spread evenly over the bottom layer of the cake and set in the freezer for 5 to 10 minutes. Once the nutella layer sets, spread a layer of chocolate hazelnut whipped cream over it. Top with other cake layer and frost sides and top of cake with cream. Top with chopped hazelnuts. Feel free to pipe a design around the top and bottom sides of the cake, you will have more than enough cream to do so!


Enjoy!



























Linked with:
Sweet Tooth Friday

Tuesday, June 21, 2011

Marinated Roasted Peppers and Pasta

I love simple dishes that highlight one ingredient!

I couldn't resist picking up a few multicolored bell peppers when I was at the grocery store. I love roasted peppers and figured I would roast them to have on hand; to top a burger or maybe add to a sandwich.

One night last week, I went to cook dinner while Eric was at band practice.  I wanted something quick and simple seeing it was just me. I opened the fridge and saw my beautiful peppers wasting away! Seeing they wouldn't last another day, I decided to roast them, marinate them, and toss them with pasta, goat cheese, and some fresh basil.


I was pleasantly surprised how this simple dish with very little ingredients had so much flavor! I ate it again the next day for lunch, and the following night with the leftover chicken sausage I had from my Stuffed Portobellos. This dish could also be served cooled or at room temperature. So its perfect for a cookout as a pasta salad!

Marinated Roasted Peppers and Pasta
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
3 bell peppers, 1 red, yellow, and orange 
8 ounces (1/2 box) gemelli
1/2 cup crumbles goat cheese
1/2 cup balsamic vinaigrette
2 tablespoons fresh basil, chopped
olive oil 
black pepper


Preheat your oven to 425 degrees.

Halve your peppers vertically and remove the stems, core, and seeds. Arrange peppers with the insides facing down on a baking sheet, lined with foil and sprayed with non-stick spray. 

Roast for about 30 to 40 minutes or until they are tender and the skin begins to blacken and peel. Remove from oven and immediately place them in a plastic bag.  Seal the bag and let them sit for 10 minutes. Carefully remove the skins, which should peel off nicely, and slice them lengthwise. Toss them in a large bowl with vinaigrette and let sit.


Cook your pasta according to the directions on the back of the box. Drain pasta and place into bowl with your marinating peppers. Drizzle with olive oil and toss with goat cheese and basil.


Feel free to add more or less vinaigrette, cheese, or basil to your liking.
















































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Monday, June 20, 2011

Mango, Carrot, and Peach Smoothie

Smoothies are the perfect way to get your needed servings of fruits and vegetables. Not only are they extremely good for you, they are quick and easy, and you can take them on the go.

This smoothie is made of 4 simple ingredients! Frozen mangoes, carrot juice, peach nectar, and ice.

Carrot juice is loaded with all kinds of vitamins! It is extremely good for your eyes, skin, bones, and teeth. Mangoes are high in iron and are also good for the skin and can aid digestion. Peaches are rich in Vitamin C and can also give the skin a healthy complexion. So obviously I have been pretty addicted to this smoothie lately. I bought one of those eco-friendly reusable cups that come with a cover and straw, and take this smoothie to work with me every morning!

If you're turned off by the carrot juice part, you don't need to worry. The frozen mangoes and peach juice sweeten it enough that you barely notice it's there. If your still reluctant to try it, just add some honey to make it even sweeter. I find that it is perfectly sweet and is almost like having an orange julius, just a different flavor!

I have to say, after drinking this smoothie every morning this past week, I have noticed a little glow in my complexion! and I'm pretty excited about it! Try it for a week! I promise you won't turn orange like the man for "Scrubs" who drank too much carrot juice! :) I'm about 95 % sure that won't happen! haha

Mango, Carrot, & Peach Smoothie
recipe by Sabrina W. for eat.drink.and be merry.
makes 1 serving
1 cup frozen mangoes
5 to 6 ice cubes
1 cup 100% pure carrot juice, I use Bolthouse Farms Carrot Juice
1 cup Peach Nectar or all natural Peach Juice

Pulse in blender until thoroughly blended. Enjoy!  

Sunday, June 19, 2011

Stuffed Portobellos

This is another super healthy recipe that will most definitely fill you up. Most of the time we think of stuffed mushrooms as an appetizer (which these most certainly can be) topped with lots of cheese and stuffed mostly with breadcrumbs. Mine are stuffed with only veggies and chicken sausage, and topped with crumbled goat cheese.

I love al fresco chicken sausages. They are all natural, come in so many great flavor combinations, and you can recognize every ingredient you read on the back of the package. Plus they are fully cooked so all you have to do is brown them up. Which saves you time, and gets your dinner on the table faster. These were in my belly in less than 30 minutes!

These Stuffed Portobellos make a wonderful lunch or light dinner. I ate mine upon a bed of baby spinach and drizzled it with my honey balsamic glaze.

Stuffed Portobellos
recipe by Sabrina W. for eat.drink.and be merry.
serves 4, 1 portobello cap each 
4 large portobello mushroom caps
2 chicken sausage links, I used al fresco roasted pepper and asiago
3 cups fresh baby spinach, plus more for serving on
3/4 cups sun-dried tomatoes,chopped
1/2 a small onion, diced
1 clove garlic, minced
olive oil
salt & pepper
2 tablespoons fresh basil, chopped
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup honey-balsamic glaze (optional)

Preheat your broiler. 

Clean your mushroom caps and remove the stems. Wrap a pan with foil, spray with not stick spray and place your caps, gill-side down, on the pan. Broil for 7 minutes.

Meanwhile, heat a drizzle of olive oil in a medium skillet. Add the onions and season with salt. Cook on medium hi for 5 minutes. Remove the sausage from their casings and crumble into skillet. (Save the other 2 sausage links for pasta or add them to a salad) Break up sausage with a wooden spoon, add the garlic, and reduce heat to medium. Cook for 3 minutes. 

Remove caps from the oven and flip over. Lower your oven to 400 degrees. Let sit while you continue to cook the stuffing. 

Add sun-dried tomatoes and black pepper to the skillet and saute for 3 more minutes. Add the baby spinach and lemon juice and cook until just barely wilted. Remove from heat and stir in the fresh basil and 1/2 of the goat cheese. 

Top each mushroom cap with a quarter of the stuffing mixture and bake in the oven for 10 minutes. Serve on a bed of fresh baby spinach or mixed greens, top each cap with the rest of the goat cheese, and drizzle with honey balsamic glaze.


Thursday, June 16, 2011

Honey-Balsamic Glazed Sirloin with Crumbled Blue Cheese

Finally outdoor grilling season is here! So far we have grilled up some nice burgers! I LOVE grilling outdoors!   Everything just tastes better and smells better! Plus it feels better! Who doesn't love being outside around dinner time when the air is cooler and less thick.

Tonight we enjoyed a couple of grilled sirloins, marinated in a sweet honey and balsamic glaze, and topped with blue cheese crumbles. It was kind of fancy for just a regular weeknight! I served them with roasted baby potatoes and fresh dill, but my Lemon and Herb Roasted Potato Salad would go great too!

Honey-Balsamic Glazed Sirloin with Crumbled Blue Cheese
recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings 
2 8oz sirloin steaks
3/4 cup balsamic vinegar
1/4 cup honey
1 tablespoon soy sauce
1/2 cup crumbled blue cheese
salt and pepper

In a small saucepan, combine vinegar, honey, and soy sauce. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes until it reduces and thickens. Set aside and allow to cool. Meanwhile, season both sides of the steaks with salt and pepper. Once, cooled, pour glaze over steaks and let marinate for up to 4 hours. Once ready, grill to your liking and top with blue cheese. Enjoy!

Wednesday, June 15, 2011

Perfect Blueberry Lemon Scones

I love scones, and I have been searching for a good recipe for a while now. Every one I've tried seemed to have flopped and I've ended up with either dry and dense scones, or muffin and cake-like ones. Well I am happy to report that I have finally found the perfect scone recipe and I am THRILLED to share it with you!!! These scones are perfect! They are golden and crispy on the outside and perfectly moist and soft on the inside. The original recipe adds a sweet lemon glaze, which sounds delicious, but since I'd like to give them away, I wanted to include the lemon flavor right into the scone. So I added more sugar to the recipe and added lemon swirled right into the dough. They were sooo good, so thank you, thank you, thank you, Jaden from Steamy Kitchen for sharing these! They are great for a special breakfast or brunch, or they make a beautiful gift. I enjoyed mine fresh from the oven with a warm cup of Teavana's Earl Grey Creme tea.

Perfect Blueberry Lemon Scones
orginal recipe by Jaden Hair from Steamy Kitchen
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 12 scones
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries
1/3 cup lemon curd (I used a store bought version from Trader Joe's)


Preheat the oven to 350 degrees.


Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Try not to over work the dough to keep the scones light and delicate. Gently add in the lemon curd, its ok if the lemon curd isn't completely mixed in. Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes (depending on size) or until the tops are golden brown.

Linked with: Sweet Tooth Friday
                       Sweet Treats Thursday
                       Sweets for a Saturday
                       Sweet Indlugences Sundays
                       Food Pallete Series - Purple 

Tuesday, June 14, 2011

Sweet Hawaiian Turkey Burgers

I am a huge fan of the banzai burger at Red Robin! If you've never tried it or heard of it, it is a giant, juicy burger, marinated in teriyaki sauce and served with grilled pineapples, lettuce, tomato, cheddar cheese, and mayo! Its absolutely delicious! 

I knew I'd have to recreate this somehow, and because I try to eat healthy, I would need to take it down a notch!

I decided to switch the burger from beef to ground turkey, skip the cheese, and serve it on a whole wheat bun with grilled pineapple and baby arugula. I also thoroughly seasoned the ground turkey to compliment the sweetness of the grilled pineapple. Paired with a baked sweet potato, you've got yourself a nice healthy meal!

Sweet Hawaiian Turkey Burgers
recipe Sabrina W. for eat.drink.and be merry.
makes 4 burgers
1 1/2 lb ground turkey
1/2 of a small onion
2 garlic cloves, minced
1/3 cup teriyaki sauce
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 1/2 tablespoon brown sugar
1 tablespoon sea salt
1 tablespoon fresh cracked pepper
2 tablespoons fresh basil, chopped
4 large fresh pineapple slices or 8 slices from the can
1 tablespoon honey
3 cups fresh baby arugula
4 whole wheat buns

In a large bowl, mix ground turkey with seasonings, brown sugar, garlic, and teriyaki sauce. Grate the onion right into the bowl to collect all it's juices. Add the basil, mix well, and form into 4 large patties.

Throw them on your preheated grill and cook until there is no pink left, about 15 to 20 minutes. 

While your burgers are cooking, grill you pineapple slices on the grill or on a grill pan. Just make sure to spray it with non-stick spray and to only flip them once so you get those perfect grill marks. I cooked mine for about 5 to 7 minutes on each side. Remove the pineapples and let them rest on a plate. Immediately drizzle them with honey and toast up your burger buns on the grill.

Assemble burgers on toasted whole wheat buns and top with pineapple slice or slices, and baby arugula. Enjoy!

Linked with Yummy Fridays 

Monday, June 13, 2011

Peanut Butter Cup Cake

Last weekend we celebrated my father-in-law's birthday. He loves chocolate cake and I had a craving for peanut butter so I thought I would make a Peanut Butter Cup inspired cake! Everyone I know loves chocolate and peanut butter so I figured it would please everyone! I was so happy with the way this cake came out. The recipe for the devil's food cake was so rich and moist, and will be my go to recipe from now on! And the peanut butter buttercream was insane! This is definitely a decadent cake, and I was worried it would be too rich, but it wasn't that intense so feel free to cut yourself a giant piece!

I did have a nice piping design in mind with this cake, but ran out of buttercream so I ended up just throwing the peanut butter cups on top. Feel free to get creative with yours!

Peanut Butter Cup Cake
recipe by Sabrina W. for eat.drink.and be merry.
Devil's Food Cake Recipe adapted from Shelly Kaldunski's book "Cupackes" 


Devils Food Cake
2 cup all-purpose flour 
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk


Preheat oven to 350 degrees.


Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on med-hi speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.


Divide the batter evenly into 2 8inch round pans, that have been greased and floured. Bake for about 30 to 35 minutes or until toothpick comes out clean. Once cool, frost with peanut butter buttercream (recipe below) and top with quartered mini peanut butter cups.


Peanut Butter Buttercream
1 cup butter, at room temperature
3 1/2 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup heavy whipping cream
1/2 cup smooth peanut butter
about 30 miniature peanut butter cups, quartered

Beat butter until light and fluffy. Add sugar and beat on low speed. Add cream and vanilla until combined. Lastly, mix in the peanut butter. Layer cake with buttercream and garnish with chopped peanut butter cups. Keep cake refrigerated until 15 minutes before ready to serve.








Linked with: Sweet Tooth Friday
                       Sweet Treats Thursday
                       Sweets for a Saturday
                       Sweet Indugences Sundays 

Friday, June 10, 2011

Smoky Blue Cheese Burgers

I love a well flavored and juicy hamburger! I can't just sprinkle them with salt and pepper and grill them up. They need to be loaded with spices and melt in your mouth. These hamburgers are loaded with the smoky flavors of paprika, cumin, and bbq sauce and the crumbled blue cheese gives them a tangy twist! I topped mine simply with baby spinach and sliced tomato, but feel free to take this further with sauteed mushrooms and caramelized onions. If you aren't a fan of blue cheese, no worries, just omit it, the burgers are still full of flavor with out it.

Smoky Blue Cheese Burgers
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 burgers
1 pound ground sirloin (I used 80/20 black angus sirloin)
1/2 half of a small to medium sized onion 
1 tablespoon montreal steak seasonings
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1 tablespoon ketchup
1/4 cup BBQ Sauce
1/2 cup crumbled blue cheese


Add ground beef to a large bowl. Grate onion directly into bowl so the juices collect in bowl also. Add dry seasonings, ketchup, and BBQ sauce. Mix together and then fold in the blue cheese. Mold into 4 patties. Let marinate for 30 minutes or longer. I usually prepare these burgers on my lunch hour, that way they are ready to go when I get home, and they have a chance to marinate. If you're short on time, do not worry, they will still taste great! Sprinkle the bottom and tops of patties with a little more steak seasoning and grill to desired doneness, top with your choice of fixings and enjoy!



Thursday, June 9, 2011

Spinach Salad with Steamed Vegetables and Grilled Chicken

I love this meal! Even though it is called a salad, it is indeed a meal. This salad is perfect to make after a good work out because it is so filling and healthy, consisting of green veggies, beans, protein, and creamy goat cheese. I top mine with balsamic vinaigrette, but any of your favorite vinaigrette will do!

Spinach Salad with Steamed Vegetables & Grilled Chicken
recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
3oz baby spinach
2 cups broccoli florets
2 cups green beans, cut in half
3/4 cup red kidney beans
2 eggs, hard boiled
1/4 cup crumbled goat cheese
1 leftover grilled chicken breast, sliced
balsamic vinaigrette

Steam broccoli and green beans until bright green and fork tender, about 10 minutes. Split baby spinach between two different plates, slice hard boiled eggs and divide evenly among two plates. Top salads with beans, steamed veggies, chicken, and goat cheese. Dress with balsamic vinaigrette and enjoy!

Wednesday, June 8, 2011

Nutella Swirled Banana Bread

This is not your breakfast banana bread, this is more like your after dinner banana bread. Of course, there is no shame in enjoying this gooey, pudding-like bread for breakfast, if there is any left the next morning!

Once again I have found myself in the same boat, with a bowl of brown bananas on my table. So, with a brand new tub of nutella in my cupboard, I figured it was finally time to make this recipe that I had found a while ago on Barbara Bakes. I adapted the recipe a bit by omitting sour cream and using buttermilk instead since I had some left over from a birthday cake I made this past weekend. (recipe coming soon!!!) I also added more bananas so I could use up all the ones I had, and of course, I added more nutella.

It has been a while since I've had nutella, way to long actually! As soon as I opened the tub, something came over me and I grabbed the nearest thing I could to dip in it, which was a bag of Stacy's Pita Chips. This went on for a few minutes. I am hoping I'm not the only one out there who would react this way, but if I am, I just ask you not to judge me! : )

Nutella Swirled Banana Bread
original recipe by Barbarabakes.com
adapted recipe by Sabrina W. for eat.drink.and be merry.
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, at room temperature
1 cup brown sugar
2 eggs
1/3 cup buttermilk
1 1/2 cups very ripe mashed bananas (I used about 4 smaller ones)
1 teaspoon vanilla extract
3/4 cup nutella

Preheat your oven to 350 degrees. 

Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with non stick spray.

Sift together flour, baking soda, and salt in a small bowl. In a larger bowl, beat butter and sugar until well blended. Add the eggs one at a time, then add the buttermilk, mashed bananas, and vanilla. Beat until well blended. Gradually add the flour a little at a time until well blended.

In another small bowl, heat nutella in the microwave for 20 seconds to soften. With a ladle, spoon 2 scoops of the banana bread mixture into your loaf pan. Add two small spoonfuls of nutella and repeat this process over again until mixture and nutella is used up. With a butter knife, swirl the mixture together with the nutella and bake in the oven for about 60 minutes. The bread will be done when a toothpick comes out clean. The bread may look underdone but it is really moist, especially with the nutella swirl so be careful not to over cook. 
Enjoy!!

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Monday, June 6, 2011

Lemon and Herb Roasted Potato Salad

If you are one of those who just can't stand mayonnaise, you're going to LOVE this! I know these people too well, my mother is one of them! And if she saw this option at a cookout, she would be thrilled. This potato salad is lighter, featuring fresh herbs and the fresh flavor of lemon. Roasting the potatoes with thinly sliced onion gives them such a sweet flavor too. The best part is this dish is it's served at room temperature so you don't have to worry about it hot or cold where ever you take it!

Lemon and Herb Roasted Potato Salad
recipe by Sabrina W. for eat.drink.and be merry.
yields 10 servings
2 lb bag of baby yellow potatoes, halved
1/2 cup thinly sliced yellow onion
1/2 cup chopped parsley
1 1/2 tablespoons freshly ground lemon pepper seasonings (or 1 teaspoon lemon zest and freshly ground pepper)
1/3 cup sliced green onions
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 teaspoon sea salt
1 teaspoon ground pepper

Preheat oven to 400 degrees.

Spray a baking sheet with cooking spray and toss potatoes with 1 tablespoon olive oil, salt, and pepper. Top with onions and bake for 30 minutes covered.Stir halfway through. Remove foil and roast for 10 to 15 minutes, or until fork tender.

Transfer to serving bowl, toss olive oil, vinegar, lemon pepper seasonings, green onions and parsley. Serve warm or at room temperature.



 

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