Im "famous" ha.

So I was walking to the library today at work to get some books on shoulder health, so I can be sorta smart for my job.

On the way back, after I get done walking across the street I am stopped by a woman who is asking questions about the new light rail and the recent accidents.

And now, I'm famous, go ahead, it's ok to be jealous, but you really have no reason to be ;)


http://www.azcentral.com/news/articles/2009/01/13/20090113tr-railcrossings0114.html

For what it's worth, it really does scare me that someone could possibly get hit by the train, especially in this area, with tons of college kids who are used to being able to cross whenever there is "nothing coming".

Beana's Banana Bread (or muffins)

I big puffy heart banana bread. I love it. So does my husband. I usually make it 3 times a month because we always have left over bananas (hmmm I wonder how I manage to do that week after week *shrugs*) . Besides there is just something about homemade bread....

Now the best thing about this recipe is that it is relatively healthy too! YAY! I usually make this for friends as well and some of them have asked for it again so it has to be pretty good.

so here it is...

Beana's Banana Bread

Ingredients
1 1/2 cups flour
3/4 cup sugar ( I use 1/2 cup brown and 1/4 cup white) plus 1-2 Tbsp white sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (you don't have to use this much, I just like cinnamon)
2 egg whites
2-3 ripe bananas (medium/large)
1/2 cup applesauce
1 tsp vanilla extract

Preheat oven to 350*

In a medium-large mixing bowl combine bananas, sugars, eggs, applesauce and vanilla extract. Beat with blender on low until it is creamy. Add all dry ingredients and mix until all dry ingredients are incorporated.

Spray pan you will be using with pam and if using glass or metal pans sprinkle with a bit of flour.
I have silicone pans which I LOVE LOVE LOVE! They are great. Mine have gotten alot of use as you can see. Things don't seem to clean off the top as well as they do the cups. Oh well. Life goes on right?

Pour batter into cups (for muffins) or into your loaf pan for bread. Sprinkle a wee bit of sugar on the top of each. Bake at 350* for 25-30 min for large muffins like I made, or 50-55 min for a loaf.

Allow to cool for a few minutes and enjoy the yummy goodness after!

Some time this week I'm going to share some tips for the grocery store and how to stay within your budget so keep checking back!

Have a great night and God Bless.

Recommend your Food processor

So now on my wish list of kitchen things is a Food processor, one that will do most tasks but that doesn't cost an arm and a leg.

So if you have suggestions, leave me a comment!

Kielbasa and Onions with Balsalmic Lemon Pepper Rice

Ingredients:


1 package Polska Kielbasa - sliced into 1/2 inch thick pieces (the already cooked meat, it only has to be warmed through) I used the new light kind because I'm sorta health conscious and it interested me ;)
1 Medium onion sliced thin
1/4-1 tsp chili powder (depending on how spicy you like it)
Dash Salt

Rice:
1 1/2 cups leftover rice from last night
1 Tbsp Balsalmic Vinegar ( I used 3, way too much, IMO)
2 Tbsp Lemon Pepper Seasoning

Heat large skillet on medium high heat, once heated add a light coating of olive/ canola oil to the bottom of the pan. Let it heat for a few seconds then add your onions to the pan and toss to coat in the oil. Add a dash of salt and your chili powder. Onions absorb alot of flavor so if you use a decent amount of chili powder they will have some kick! Hubby really likes spicy food so I do my best to give him some!

Now this is important. Cover your onions in the skillet, this will keep the moisture in and help them to cook faster, check them every few minutes and move them around. If your pan gets dry and a touch of water and keep cooking. I cooked mine for about 10 minutes before I added the meat.

Add meat to the skillet and toss lightly. Let it brown and absorb the flavors for about 5-8 minutes so it is warmed through and then you are done. It should look similar to this ;)

For the rice, I combined into a microwave safe bowl: the rice, vinegar and lemon pepper. Put it in the microwave for 3 minutes and done! Now if you don't have leftover rice like me, then make your rice as you normally would and then at the end of cooking add your other ingredients and toss.

I also made some broccoli and cauliflower to go with dinner.

We really liked the kielbasa and onions, but in hindsight I would have used more chili powder, they were much more mild than I expected. The rice was good, but I used too much vinegar, next time I'll only use 1 Tbsp. Hubby liked the sweet of the kielbasa with the tangy of the rice, so he mixed it together.

We're heading over to some friends of ours now, they is sure to be food, because it is relational!
God Bless!

Bleu Cheese and Broccoli Stuffed Chicken Breasts with Garlic Cream Sauce

Ingredients:

3 Boneless Skinless Chicken Breasts

Stuffing
5 Spears fresh Broccoli (or 1/3 cup frozen)
4 T Crumbled Bleu Cheese

Garlic Cream Sauce
6 cloves Garlic
2-3 T Butter/ Margarine
2-3 T Flour
2 cups Chicken stock (I used bouillon)
1/2-1 cup(s) Milk
Salt and Pepper (to taste)

Brine
2 Cups Water
1.5 Tbs Salt
1 tsp Sugar


Brine Chicken for 1 hour in a plastic bag.
After 1 hour rinse with water and pat dry. Using a sharp knife ( I used a filet knife) start at the thick edge of the breast and filet halfway through to create a pocket (this will not run end to end).

Blanche 5 spears broccoli in water for 1-2 min, drain all but 1-2 tsp water out and cook on low until broccoli is fork tender. Remove from heat, drain completely. Chop broccoli.

Combine broccoli and bleu cheese in a small bowl, mix lightly. Spoon roughly 2 T broccoli and bleu cheese mixture into the chicken breasts. Salt and pepper chicken.

Place in a oven-safe dish covered in aluminum foil sprayed with pam. Spray top of chicken with pam as well.

Place in middle of oven with Broiler on High for 5 min. Then drop temperature to 350* and bake for 30 more minutes or until juices run clear and chicken is no longer pink.




In the mean time....To make the Garlic Cream Sauce

Mince Garlic ( I love garlic, I used 6 fresh cloves) and place in heavy sauce pan with a light coating of olive/canola oil and cook on medium low until it becomes fragrant and starts to turn light brown.

Add butter and flour and whisk together to make your roux. Cook until it is light brown (light light) add in 1 cup chicken broth and let thicken. Add 2nd cup chicken broth and add salt and pepper to taste, let it thicken. Reduce heat to low and let it continue to cook and thicken. Add in milk at the end.

Remove chicken from oven and let stand for 3-5 minutes, this will ensure that your chicken doesn't lose all of it's juice when you first cut it. Drizzle garlic cream sauce on top and Enjoy!

We paired this with a green salad and some rice.

Hubby and I really enjoyed this, the garlic cream sauce turned out really nicely, hubby put it on his rice as well.

Welcome- My first post

Welcome to my site!

My name is Christina and this is my first cooking blog! I am recently married on September 27, 2008 to a wonderful Godly man. He loves to eat, I love to cook and he'll eat anything I put on the table- it's a great fit and I am definitely the lucky one!

I'm Italian and so food has always been a big part of my life, food for me is relational- you can cook and enjoy conversation with people, you can catch up, you can show you care by bringing food or cooking for someone. It's an awesome way to connect, which is one reason why it is so important to me.

I am also a strength coach so making well-balanced, healthy (relatively) meals is important.

You will see that our monthly food budget is $300 a month. So on here you will find creative ways and tips to help you eat well on a budget.

I hope you will stop back often and enjoy some of the recipes that I love as well as I'm sure some that will turn out less than stellar, but that is life!

God Bless,
Christina