Banana Muffins

3-4 overripe bananas
1/2 C. sugar
1/3 C. melted butter
1 egg
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1 1/4 C. whole wheat flour
1/2 C. rolled oats
1/3 C. pecans or walnuts (optional)

Preheat oven to 350

Mash bananas in a large bowl. Add sugar, melted butter and egg until combined. Mix in cinnamon, baking soda, baking powder, flour, oats and nuts until moistened. Pour mixture into greased muffin tins. Bake 20-25 min or until toothpick comes out clean. 
Makes 12 regular size muffins or 36 mini.

Kale Chips

So, these are super weird, but also kind of delicious. If you love kale as much as I do, this is a crunchy way to eat it.

1 bunch fresh kale, chopped into 1" pieces
olive oil
salt and pepper

Heat oven to 400 F. Toss kale with olive oil, salt and pepper. Spread onto a baking sheet. Bake for 12-14 minutes or until crisp.

Cream Cheese Pinwheels

My friend, Angel, made these for a super bowl party a few years ago and I fell in love. I don't have the exact measurements of the ingredients, so just mix the amounts you want to the flavor you want.

Flour Tortillas
Cream Cheese
Craisins
Green Onions

Soften Cream cheese to room temperature. Dice green onions and cut craisins up a little bit. Mix them together with the cream cheese. Spread on tortilla. Roll it up. Cut it into little pinwheels. Serve chilled.

Spicy Arugula and Red Pepper Pizza

1/2 lb. arugula
2 cloves garlic, sliced
8 oz. whole wheat pizza dough (or a Boboli crust)
2 T. roasted red pepper pesto (or regular basil pesto)
1 t. dried chili flakes
2 oz. goat cheese

Heat oven to 450 F. Heat olive oil in skillet. Add garlic and cook until slightly browned. Add arugula and continue to saute for an additional 5 minutes. Roll pizza dough onto a floured surface. Spread pesto onto dough. Top with arugula, chili flakes, salt and pepper. Drizzle with olive oil and top with goat cheese. Bake on a pizza stone or bottom oven rack for 12-15 minutes.

Coconut Chicken Curry

2 T. oil
4 Boneless, skinless chicken breasts
3 Med. potatoes, peeled and chopped
1 med onion, sliced 1 (14 oz) can coconut milk
1/2 t. salt
1/2 t. pepper
1 1/2 t. curry powder (or to taste)
1 C. chicken broth
1 (10 oz) pkg. frozen peas
coconut
Heat oil in fry pan. Add chicken, browning on both sides. Put potatoes and onions in crock pot, put chicken on top. Combine all other ingredients- Except peas. Add to pot. Cover, cook on low 6-8 hrs.
A half hour before serving, add the peas. Sprinkle with coconut and serve over rice or pasta. 

Sweet and Tangy Pasta Salad

I LOVE pasta salad. This is one of my all time favorite recipes.

16 oz. Penne pasta: cooked, drained, and chilled
1 med. red onion: diced
1 cucumber: diced
1 tomato: diced
2 Tbsp. fresh parsley
1 green pepper: diced
1/2 cup sugar
1/2 cup vinegar
1/2 tsp. ground mustard
1 tsp. garlic salt
2 Tbsp. oil

Heat vinegar and sugar over medium heat until sugar dissolves. Add remaining dry ingredients, whisk together. Allow to cool. Toss over chilled pasta and chopped vegetables. Chill until ready to serve.

Sun-dried Tomato Goat Cheese Spread

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 Tbls minced fresh basil
1 Tbls minced fresh parsley
8 oz fresh goat cheese, cubed

Drain tomatoes, reserving 2 tsp oil. In food processor, combine garlic, basil, and parsley and process until blended. Add goat cheese and reserved oil and tomatoes. Process until smooth and chill. Serve with crackers.

German Pancakes

We eat these probably twice a week. I like to justify this by thinking about what a great source of protein they are. They are so simple that it's probably silly of me to even be posting this. Cait tells me her german pancakes have 3 times the amount of butter as these, so those might be better.

Ingredients:
2 T. butter
6 eggs
1 cup milk
1 cup flour
1 t. salt
1 (generous) t. vanilla
some cinnamon-sugar, if you like things that are delicious

Instructions:
Heat oven to 400 F. Place butter in baking dish; melt in the oven. Meanwhile, whip the other ingredients together until smooth. Pour into dish. Bake 20 minutes.

Chili-Lime Roasted Butternut Squash Salad

• Chili-Lime Roasted Butternut Squash Salad

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• 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chili powder
• Salt and pepper
• 3 tablespoons lime juice (from 2 limes)
• 1/3 cup chopped fresh cilantro
• 3/4 teaspoon honey
• 2 hearts romaine lettuce, leaves separated, larger leaves torn
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• 3/4 cup crumbled Cotija cheese (3 ounces)   {I used gorgonzola and it was yummy}

Directions

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
2. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil; season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija; drizzle with dressing.
   
   
   Source:  http://www.marthastewart.com/952447/chili-lime-roasted-butternut-salad

Carmelized Onion and Garlic Pasta

1/4 cup butter
2 large sweet onions, thinly sliced
1/4 tsp crushed red pepper flakes
1/8 tsp salt
8 garlic cloves, minced
4 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil
16 oz angel hair pasta
9 bacon strips, cooked and crumbled
2/3 cup shredded fresh parmesan cheese
1/2 tsp pepper
fresh basil leaves, optional

In a large skillet over med-high heat, melt butter. Add onions, pepper flakes, and salt; saute until onions are tender. Stir in garlic. Reduce heat to med-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown.

Add tomatoes, vinegar, and 2 Tbls oil. Cook pasta according to package directions. Drain and toss with onion mixture.  Drizzle with remaining oil. Sprinkle with bacon, cheese, and pepper, and heat through. Garnish with basil.