Turkey Tuesday Roundup 2015

Turkey Tuesday Roundup 2015

Well it is the Tuesday before Thanksgiving, and I want to give my annual quick tips. Thanksgiving can be a stressful time for any cook. Accepting or asking for help is not a sign of weakness. It can the one thing that keeps you sane during this sometimes stressful holiday. Below I have listed a few tips and shortcuts that can help ease your stress and make your thanksgiving a tad bit more joyous.  Be as prepared as possible.  I have created a sample menu and timing that you can use to make Thanksgiving as easy as possible.  Also, there are plenty of tips from what turkey to choose all the way to how to cook a frozen turkey.  Its all in there.

Read more

Time to prepare for Thanksgiving!

Time to prepare for Thanksgiving!

Thanksgiving is less than a week away.  It is time to get the Turkey and determine when to thaw it.  Frozen Turkeys are just fine.  I know every TV chef in the country says to buy a fresh Turkey, I have prepared one fresh and one thawed Turkey side by side and my guests could not tell the difference.  Here are a few tips for picking out a turkey and getting ready for Thanksgiving.

Read more

S’more Mix (AKA S’more Crack or S’more snack mix)

S’more Mix (AKA S’more Crack or S’more snack mix)

The other day I was watching TV and they were going over the history of the S’more.  It totally got me wanting one and I didn’t have a campfire handy.  So I wandered through the store and came up with a handheld way to make them for me or for a party.  The S’more Mix, still only uses three ingredients. Plus the S’more Mix comes out just as good, or dare I say, even better than the original.

Read more

Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

I am a sucker for sweet and spicy flavor profiles.  So when we had a few chicken breasts lying around and a can of pineapple chunks, I knew that I had to make kabobs.  To be honest, I have never been to Hawaii or even had traditional Hawaiian food.  So the authenticity of this dish is not purely Hawaiian, but Hawaiian in style.  These Hawaiian Chicken Kabobs are a chicken kabob coated in a sweet and spicy sauce that takes you right to the beach.

Read more

Valentines Day Pressed Cookies

Valentines Day Pressed Cookies

My family loves to eat cookies.  Some of our favorite cookies are pressed cookies.  They are easy to make, equal in size and consistent in quality.  They are basically the easiest cookies in the world to cook the same repeatedly.  In order to make these we had to pick up a cookie press.  After looking at  various reviews online we decided to pick up an Oxo Cookie Press.  Next since it is Valentines day we decided to make some Valentines cookies.  This was easy as a few of the various cookie cutters included with the Oxo cookie press were hearts, flowers and teddy bears.  Perfect for Valentines Day!  The go to dough for these cookies, is Dana’s Mother’s recipe.  Thanks for letting me reprint this Jane.

Read more

Thin Crust Pizza Dough

Thin Crust Pizza Dough

My son is a huge pizza fan.  His favorite place of all time is Stevi B’s pizza buffet.  I know what you are thinking, but I am pretty sure that he loves it more for the arcade than anything else.  However, while there Dana and I have grown to love the the thin crust taco pizza.  My quest for a thin crust dough started as a way to make this taco pizza at home.  In order to make our own, we first had to come up with a nice thin crust pizza dough.  This dough is quick and delicious. No need to let it rise to long.  Just my kind of last minute dough.  This is not a traditional dough by any means, but it is fast and easy.  Perfect for a 30 minute meal.

Read more

Standing Rib Roast

Standing Rib Roast

In the last few weeks since Black Friday, there have been crazy deals on everything from toasters to turkeys.  One ad that we saw had Standing Rib Roasts for $4.99 a pound.  Not too shabby.  So, this year Dana and I thought that we would change things up a bit and cook a Standing Rib Roast for our holiday meal.  It was the best decision that we made.  It was freaking awesome!  Who doesn’t love a huge hunk of meat covered in a fresh herb rub and roasted to perfection!

Read more

Cream of Crab and Bacon Soup

Cream of Crab and Bacon Soup

In the top menu bar of this website you will see a tab that says “Ask Rex”.  This is the section of the website where you can ask me to recreate a recipe, come up with a recipe or add bacon to your favorite recipe.  One of my readers, Ashley, asked me for my take on a traditional Maryland dish, Cream of Crab Soup.  She specifically asked if I could find a way to incorporate bacon.  Well this is right up my alley.  I have been experimenting with a few variations and came up with perfect Cream of Crab and Bacon Soup.

Read more

Glazed Apple Pie

Glazed Apple Pie

My wife used to enjoy glazed apple pie when she lived in New York.  The other week when her family was down here visiting, I decided to try my hand at making it. The apple pie is a mixture of a classic American Pie, a Dutch Apple Pie and a French Apple Pie.  The first step in creating this pie was to choose the right apple.  Since this pie has a sweet glaze over the top, I choose a tart apple (Granny Smith).  That way the tartness was balanced with the sweet glaze.  I also used my super simple Food Processor Pie Crust.  This pie crust is quick, easy, flaky and delicious!

Read more

Food Processor Pie Crust

Food Processor Pie Crust

Last week I wanted to bake a few pies for Thanksgiving.  However, I did not have any pie crusts and I really dreaded making my own.  Pie crusts are a pain in the butt.  Then I discovered an old food processor that Dana and I had.  Who knew that we owned one.  Anyways, 3o seconds later, I had a fresh pie crust chilling in the refrigerator.  I don’t use food processors much, heck we just found out that we owned one, but they are the ultimate tool for making pie crust.  All you have to do is measure out the ingredients and be able to press the on button.  Food Processor Pie Crusts are the best!

Read more

Dark Brown Sugar Banana Bread

Dark Brown Sugar Banana Bread

My family loves bananas.  The unfortunate thing with bananas, is that no matter how fast we eat them, we always end up with a couple overripe ones.  Luckily, we love banana bread.  So much so, that we make it about once a week.  We have a go to recipe, but it did not have the depth of flavor that I want.  So I decided to come up with a new recipe.  This one uses dark brown sugar, lots of bananas and a handful of walnuts to give the perfect texture.  Nothing beats dark brown sugar banana bread.

Dark Brown Sugar Banana Bread

Dark Brown Sugar Banana Bread

Grease a 9×5 pan with vegetable spray.  Also preheat your oven to 350 degrees Fahrenheit.

Cream together the dark brown sugar and butter

In the bowl of your mixer cream together the butter and dark brown sugar.

Sift the flour

While the butter is creaming sift together the flour, baking soda and salt.  I like to sift the ingredients onto a piece of parchment or foil.  That way you can easily funnel the ingredients into the mixing bowl.  Once you have the dry ingredients sifted, mash the four bananas into a small bowl.

Once the butter and dark brown sugar are creamed together, turn the mixer to low and add the eggs one at a time.  Make sure to fully incorporate the first egg before adding the second.

Add the naners

Then add the bananas to the mixture.

Add the flour slowly

Once the bananas are fully incorporated, slowly add the dry ingredients.  If you sift the ingredients onto a piece of parchment or foil your job will be a lot easier.

Place in the oven

Once everything is incorporated, remove the mixing paddle and add the walnuts.  Mix them in by hand.  Once incorporated, pour the batter into the prepared loaf pan.

Fully Cooked

Place the loaf pan in the center of a preheated oven and bake for 1 hour, or until fully cooked.  To check for doneness, insert a skewer into the center of the bread.  When the skewer comes out cleanly, the loaf is fully cooked.

Let cool

Remove the loaf from the oven and let cool in the pan for at least 5 minutes.  After the bread has slightly cooled, remove it from the pan and let it fully cool on a wire rack.

Awesome Banana Bread

Slice and enjoy!

Dark Brown Sugar Banana Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Dark Brown Sugar Banana Bread - As good as it gets!
Ingredients
  • 2 cups all-purpose flour
  • 4 super ripe bananas, mashed
  • ¾ cup dark brown sugar
  • 1 stick (1/2 cup) of butter
  • 2 eggs
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup walnuts (rough chop)
Instructions
  1. Grease a 9x5 pan with vegetable spray. Also preheat your oven to 350 degrees Fahrenheit.
  2. In the bowl of your mixer cream together the butter and dark brown sugar.
  3. While the butter is creaming sift together the flour, baking soda and salt. I like to sift the ingredients onto a piece of parchment or foil. That way you can easily funnel the ingredients into the mixing bowl. Once you have the dry ingredients sifted, mash the four bananas into a small bowl.
  4. Once the butter and dark brown sugar are creamed together, turn the mixer to low and add the eggs one at a time. Make sure to fully incorporate the first egg before adding the second.
  5. Then add the bananas to the mixture.
  6. Once the bananas are fully incorporated, slowly add the dry ingredients. If you sift the ingredients onto a piece of parchment or foil your job will be a lot easier.
  7. Once everything is incorporated, remove the mixing paddle and add the walnuts. Mix them in by hand. Once incorporated, pour the batter into the prepared loaf pan.
  8. Place the loaf pan in the center of a preheated oven and bake for 1 hour, or until fully cooked. To check for doneness, insert a skewer into the center of the bread. When the skewer comes out cleanly, the loaf is fully cooked.
  9. Remove the loaf from the oven and let cool in the pan for at least 5 minutes. After the bread has slightly cooled, remove it from the pan and let it fully cool on a wire rack.

This bread was perfect.  Not too sweet, not too salty and just the right amount of banana goodness.  A must try.