This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I purchased a produce combination box from my local wholesale produce supplier and among other great items, it contained 4 eggplant! I am not a real expert on cooking eggplant, I've only tried my hand at it a little bit. (Here is an eggplant lasagna I did a few YEARS ago!) But, I knew that Ratatouille is an eggplant dish. Two of my grandchildren actually sent me a video of themselves making it! For some reason that post never made it up here on the blog, but they are adorable and real Foodies at a young age! Thinking of these cuties made me think that I should give Ratatouille a try, but with a twist! My husband and I do like beef. (We recently purchased 1/2 a beef with Lindsey and her family!) So, not only did I want to use my eggplant, I wanted to use some of that delicious Montana beef! Also, I need to put a disclaimer out there, I've never actually tasted Ratatouille besides never having made it before! So, if you are looking for something very authentic, you are looking in the wrong place. But, if you want to use your eggplant in a tasty ratatouille-ish dish, and incorporate beef, then this recipe is for you. I did do a lot of research and tried to incorporate the seasonings and flavors used in the recipes I found.
Now that we are empty nesters, I still have the problem of making too much food for just my husband and myself. This recipe should feed us for the next couple of days. We aren't mad about it. Let me know if you give it a try! Or give these recipes a try:
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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. I am very picky about muffins. I do not like dry ones! They must be moist, flavorful and if they have a streusel topping then that is even better! Luckily, this version of banana muffins really fit that bill and hit the spot! I also love it when you don't have to mix up muffins or quick breads in a mixer. For years I have used my Tupperware Mix and Store Batter Bowl for making everything from cupcakes, to muffins to pancakes. That pour spout is just so handy when it is time to fill cupcake liners or to pour out pancake batter onto a hot griddle! My Tupperware bowl is getting a little worse for wear, but I still use it. Plus, I also have a Pampered Chef version in glass. When I'm not using my Kitchen Aid Stand Mixer, these are the best bowls to use when mixing with a portable mixer or by hand. There are quite a few versions of this type of bowl, such as this one by Anchor Hocking or a set of them in stainless by Rorence. This recipe can be all mixed together in one of my favorite mixing bowls by hand in no time and then popped in the oven. It is a quick clean-up after that which is another reason to love this recipe. Using up black bananas? Check! This recipe uses 3 of them! Will feed a crowd? This recipe makes about 18 muffins, so not bad! Since I made them for just myself and my husband, then shared some with friends, we still have a few on day 3. But guess what! They are still as moist and delicious as day 1! So check and check! It helps to keep them stored in an air tight container of course. I'm using my Tupperware 12" round container. It is always my go to for muffins, cupcakes and cookies. The brown sugar streusel topping adds the perfect crunch to the tops of these muffins because the muffin itself is so soft and moist. Together you get the perfect combination for what tastes like the perfect muffin to go with your Hot Cocoa Bomb, or your hot apple cider! (I've tried them with both!) I found this recipe awhile back on Sugar Spun Run, and tweaked it a bit for my purposes, so you can click to her recipe or here is my version. This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I've been very blessed this season with free peaches from a few different sources! I've already canned some and juiced some. But, you can't get nice fresh peaches without making cobbler! There are many types of cobbler. A popular recipe with campers is the cake mix style recipe. (Lindsey's fav), and I blogged about a blueberry version here. There is the biscuit topped style and there is the cake-like style such as Essie's Cobbler that I gave you the recipe for here. I was having a conversation with someone lately about what kind of cobbler we love. She mentioned that her mother used to make cobbler with a pie crust type topping. That is also the type of cobbler that I remember the most from my childhood. Although I have various varieties of cobbler recipes, funny enough I do not have the recipe that I remember the most! I figured that it had to be pretty straight forward, because a pie crust topped cobbler seems synonymous with what people call a slab pie today, except there is no bottom crust! This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I've been gifted quite a few butternut squash. Luckily, this squash keeps well on the counter because I haven't had a chance to prepare it. Plus, in 118 degree weather, no one feels like making soup or roasting vegetables. But, now that school has started and we have had a few thunderstorms, it is beginning to feel like Fall, in spirit, if not in temperature. The time has come to prepare the squash! There are 3 recipes that we have posted here on the blog that are a few of my go-to recipes when I have squash to prepare. I'm sure that I will make at least one of these:
You know, sometimes you just feel like trying something new. So, I've been scouring the web to see if something strikes my fancy. Here are a few that I'm interested in:
Which of these recipes do you think you would like to try? Let me know in the comments! I will let you know how the muffins turn out! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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