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In Foodie Files, Recipes on
July 18, 2014

Bacon Egg + Cheese Breakfast Melt

My two favorite things combined: Breakfast sandwhich crossed with grilled cheese. So delish!
breakfastmelt
 

Shopping List
Eggs (any way you like them)
Cheese
2 slices of bread
Butter
Bacon (optional, but highly recommended)
Skillet or panini press 
 
Okay, let’s get cracking…
 
Cook your eggs any way you like them. The first time I tried this recipe, I made it with scrambled eggs with spinach, but I’ve also made it with eggs over-medium. If you use scrambled eggs, don’t chop them up too much while they’re cooking because that can cause some issues later on when you’re trying to flip your sandwich.
 
My secret to fluffy eggs: a teaspoon of milk!
 
 
 
 
 
 
I strongly dislike microwave bacon… feels like cheating to me. I slap mine on a good ol’ fashion skillet and fry em up.
 
 
Once your eggs are cooked to your liking, butter your bread. We’re a strictly wheat bread only household but feel free to use whatever bread floats your boat.
 
 
Place your buttered bread on a hot skilled and start to assemble your sandwich. I put my cheese first, then eggs, then bacon, then another slice of cheese. But you can do it eggs-actly however you want to. Hehe. If you are using scrambled eggs, it might be best to use a panini press instead of a skillet to ensure that your sandwich doesn’t come apart.

 

 

 

 
If your using a skillet, once your bottom half is nice and toasty (carefully) flip your sandwich. This is the trickiest part. If you’re using scrabbled eggs, and they’re chopped up too much, you could lose some eggs out the side and mess up your sandwich. 🙁
 
Once both sides are cook, slice them in half and place on a plate to serve.
Look at that cheesy goodness.
 
Voila! Your toasty, cheesy, bacon, egg and cheese sandwich.
So delicious. Serve with a tall glass of freshly squeeze orange juice and enjoy!
 
This recipe can be easily made vegetarian friendly by removing the bacon. I made one for my pescetarian sister (she doesn’t eat meat but does eat fish and seafood) with only cheese and she loved it. There were’t even a crumb left on the plate.
 
Let me know if you try this recipe and if there are any other breakfast recipes I should try out!
 
 
 
 
 
Thanks for reading.
♥♥♥ 
 
 
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In Foodie Files, Recipes on
May 29, 2014

Banana Bread

The other day my sister, my cousins Marley and Rachel and I got together for a little hangout session and decided to whip up this quick and easy banana bread recipe.
 
So delicious!
 
 

 
This was my first time ever making it. I brought a loaf in to work and got so many compliments on it, so I thought I’d share the recipe.
 
Here’s what you’ll need:
 
 
 
Shopping List
3 ripe bananas (if your bananas are on the small side, you might want to use 4 of them)
1 tablespoon of milk
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 tablespoon of vanilla extract
 
1 cup of granulated sugar
8 tablespoons/1 stick of unsalted butter (at room temp)
2 large eggs
 
2 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
 
optional: 1 1/2 handfuls of walnuts
 
This should make enough batter for a 9x5x3 inch loaf pan.
You will also need measuring spoons (if you’re like me and not the best at eye-balling it) and 3 medium to large mixing bowl.
 
Ready, Set, Bake…
 
Preheat your oven to 325 degrees F and grease your loaf pan with butter and flour or with a spritz of Pam for Baking.
 
  1. In a large mixing bowl, cream together your sugar and butter until it’s as fluffy as a cloud. I like to do this by hand, but feel free to grab a hand mixer on a low-speed if you’re feelin’ a little lazy.
 
 
2. Add your eggs, one at a time. Make sure you beat up your mixture real good in between each egg.
 
 
When this is all done, set aside…. and move on to your bananas!
 
3. In another bowl mash up your 3-4 bananas. If you can see in my photo above, my bananas were on the large side so I chose to only use 3.
 
 
You should use a fork to mash it up, but if the texture of the banana freaks you out, you’re welcome to blend it up for a smooth consistence.
 
 
4. Add your milk, cinnamon, nutmeg, and vanilla into your banana puree.
 
And mix it up by hand like so…
 
One this is all good, mashed and mixed up, set this aside.
 
 5. In your third and final bowl, mix all your remanding dry ingredients: the flour, salt, baking power and baking soda.
 
 
6. Next, pour the banana mix into the butter and sugar mix.
 
 
Then lil darling, stirrrr it up!
 
(I hope you pictured me sounding like Bob Marley when you read that. No? Watch this, then go read it again.)
 
7. Add the dry mixture to the banana mixture a little bit at a time. You might want to use something like a frosting spatula to mix this up.
 
If you like walnuts, now’s a good idea to throw them in! They key is to not over mix the batter. Mix it just enough to not see any more streaks of flour, but treat this how you would a pancake mix.
 
 
Almost done!
 
8. Pour your batter mixture into your greased loaf pan.
 
Don’t be a fool (like me) and fill it up so close to the top. It will overflow when baking!
 
 
 
9. Sprinkle with a few more walnuts and then throw it in the oven for 1 hour an 10 minutes!
 
10. This is the hardest part… sitting in your kitchen, filled with the aroma of freshly baked bread cooking while you wait for the kitchen timer to go off.
 
Or if you’re like me, it takes a little bit longer because I open up the oven every 15 minutes to see if it’s done early.
 
If you find that the top is cooking a bit too quickly, you can throw a piece of aluminum foil over the loaf pan to prevent it from browning too much and getting burned.
 
When your timer goes off, stick a toothpick in the middle. If it comes out clean, you’re done!
 
Ta-Da!
 
Let your bread cool off a bit before you take it out of the tin. Once it’s cool put it onto a plate and serve. In my opinion, you can eat this for breakfast, lunch, dinner, or snack. If you want to get creative, you can top off your slice with some butter, whipped cream cheese, or if your feeling really naughty, throw on a scoop of Vanilla or Butter Pecan ice cream.
 
If you miraculously have leftovers, wrap them up tightly in plastic wrap and store them in the fridge or your pantry. They should be good for about a week.
 
Let me know if your try out this recipe and how you like it!
 
Banana Bread
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A quick and easy banana bread recipe from scratch!
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Ingredients
  1. 3 ripe bananas (if your bananas are on the small side, you might want to use 4 of them)
  2. 1 tablespoon of milk
  3. 1 teaspoon of ground cinnamon
  4. 1/2 teaspoon of ground nutmeg
  5. 1 tablespoon of vanilla extract
  6. 1 cup of granulated sugar
  7. 8 tablespoons/1 stick of unsalted butter (at room temp)
  8. 2 large eggs
  9. 2 cups of all purpose flour
  10. 1 teaspoon of salt
  11. 1 teaspoon of baking powder
  12. 1 teaspoon of baking soda
  13. 1 1/2 handfuls of walnuts (optional)
Instructions
  1. Preheat your oven to 325 degrees F and grease your loaf pan with butter and flour or with a spritz of Pam for Baking.
  2. In a large mixing bowl, cream together your sugar and butter until it’s as fluffy as a cloud. (By hand or using a mixer.)
  3. Add your eggs, one at a time. Make sure you beat up the mixture in between each egg.
  4. In another bowl mash up your 3-4 bananas.
  5. Add your milk, cinnamon, nutmeg, and vanilla into your banana puree.
  6. In your third and final bowl, mix all your remanding dry ingredients: the flour, salt, baking power and baking soda.
  7. Pour the banana mix into the butter and sugar mix.
  8. Add the dry mixture to the banana mixture a little bit at a time.
  9. Pour your batter mixture into your greased loaf pan.
  10. Sprinkle with a few more walnuts and then throw it in the oven for 1 hour an 10 minutes!
  11. Poke the bread with a toothpick to make sure that it is cooked all the way through. If the toothpick comes out clean you can take the bread out of the oven. Let the bread cool before removing it from the pan/tin to serve.
  12. Enjoy!
Notes
  1. Supplies needed: 3 small bowls, 1 large bowl, loaf pan or tin - 9x5x3 is best but any size will do, fork to mash the bananas, spoon or frosting spatula to mix it all up.
Shades of Chekara http://www.shadesofchekara.com/
 
 
 
 
 
Thanks for reading.
♥♥♥
 
 
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