Peanut Butter Banana Oatmeal Muffins

One of my favorite blogs is Annie’s Eats.  She’s a fun food blogger whose recipes always have me wanting to run right into my kitchen.  So when I saw these, I “starred” {anyone else a habitual “starrer” in Google Reader?} them with the intention of making them as a summer treat.

If you look at my menus, you know I have an obsession with oatmeal.  I eat it a lot for breakfast, and I am always looking for a way to put it into my meals.  Oatmeal is so good for you and so incredibly filling that I just can’t resist it.  Plus, bananas and peanut butter are two of Nathan’s favorite foods {and he LOVES them together}.  I just knew these would be a hit in our house.

Um, also, please don’t judge me for using Disney Cars muffin liners.  I realized I was out the day before I went to make these, and apparently Publix thinks only 5 year old boys eat muffins.  These were the ONLY liners in the entire store.  It’s a little funny, but it mostly made me realize it is time to place an order for some grown up liners.

Peanut Butter Banana Oatmeal Muffins {slightly adapted from Annie’s Eats}

Ingredients:

• 1½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp applesauce
• ¾ cup light brown sugar
• 2 eggs
• 3 bananas + extra for topping
• 6 tbsp creamy peanut butter + extra for topping
• 1 cup low-fat buttermilk

Directions:

1. Preheat the oven to 350˚ F.  Line 24 muffin cups with paper liners {or do two batches of 12 like I did}. 
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend.  
3. Mash the 3 bananas in a small bowl using a fork.
4. In an electric mixer, blend together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. 
   
   
5. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. 
6. Divide the batter between the prepared muffin cups.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
7. Top the ones you are going to eat immediately with 1 tsp peanut butter and a banana slice!

Grade: B

Comments: First, Annie’s Eats says this recipe only makes 18.  When I did it I got 24.  I’m not sure what happened, but I just went with it.  These were good.  Something about them wasn’t quite what I was expected.  I’d make them again, but I may cut back the peanut butter a little bit to see if that helps.  They are very filling and incredibly dense.  Definitely a great brunch item.  Nathan took the leftovers into his office that Monday, and they seemed to be a hit there too!

Shrimp, Garlic, & Tomatoes

First, a shameless pregnancy update.

I’m still pregnant.  Unfortunately excess walking has done nothing.  It seems that if you are already walking a few miles everyday that old wives’ tale is a bust.  I’ve even taken to eating spicy food which I hate more than anything in the world.

My induction date is tentatively set about two weeks from now, but there are a few factors that may change that.  Hopefully I don’t make it to that point!

So anyway.  Food.

Summer always makes me crave vegetables even more than I do during the rest of the year.  It also makes me want seafood.  If I could I would eat shrimp and veggies every night from May until September, but alas, life doesn’t work out that way.  However, it does work out that I can work these things into our menu at least a few times a month.

This little recipe is the perfect summer meal.  I got these great recipe cards called Quick & Easy as a bridal shower present, and they have some yummy meals.  This was really in the “lunch” category, but I decided it would make a great light dinner.

Shrimp, Garlic & Tomatoes {modified from Quick & Easy Recipe Cards}

Ingredients:

• 4 tomatoes
• kosher salt
• pepper
• 6 tbs olive oil
• 1 lb medium shrimp {peeled & deveined}
• 1 tbs minced garlic
• 1/4 tbs red pepper flakes

Directions:

1. Preheat the oven to 450 degrees.
2. Cut the tops off of the tomatoes {about 1/4 inch}.  Season with salt & pepper.
3. Drizzle the tomatoes with 2 tbs olive oil.
4. Bake the tomatoes through but still firm.  About 15 minutes.
5. About 3 minutes before the tomatoes are done, in a saute pan over high heat warm 1 tbs olive oil.
6. Take the tails off of the shrimp.
7. Add the shrimp to the olive oil and saute for about 3 minutes.  Add the garlic and saute for an additional 1-2 minutes.
8. Transfer the baked tomatoes to plates.  Top the tomatoes with shrimp and garlic mixture.
9. Serve!  I served ours with Uncle Ben’s rice.

Grade: A

Comments: This was as delicious as it sounds.  I can’t think of a better midweek summer meal.  It was refreshing and way more filling than I expected.  The tomatoes were great even though I cooked them a little longer than I would have liked.  It would be great over a salad or with a salad if you wanted some more vegetables in the mix.  Another great idea would be to saute some cucumbers or zucchini to go with it.  The nice things about meals like this is that you can always make changes to suit your mood.

Lamb Marsala

When I did our menu for last week, I had originally planned on veal marsala.  However, either I’m still not used to the grocery store where we moved or Publix didn’t have veal.  I’m still learning my way around that place.  So I improvised and just went with lamb.  It worked out nicely.

Lamb Marsala {inspired by Everyday Italian by Giada De Laurentiis}

Ingredients:

• 2 lamb cuts
• 1 1/4 tsp kosher salt
• 1 tsp ground pepper
• 2 tbs olive oil
• 2 tbs minced garlic
• 4 oz white mushrooms
• 1/2 cup sweet Marsala
• 3/4 cup beef broth
• 1/2 tsp tarragon
• 1/2 onion

Directions:

1. In a large skillet, heat the olive oil on medium-high heat.
2. Add the two pieces of lamb and cover.  Cook until done.
3. Using tongs remove the lamb from the skillet and put onto the plates.
4. Chop the onion.
5. Using the same skillet, add the onion and garlic.  Saute until fragrant {about 1 minute}.
6. Add the mushrooms, salt, and pepper.  Cook until the juices evaporate.
7. Add the Marsala and tarragon.  Simmer until the Marsala is about half evaporated.
8. Add the broth and simmer until reduced by half.
9. Using a soup ladle, spoon the mushroom mixture on top of your lamb and serve!

Grade: B

Comments: This was good, but it wasn’t great.  I’d make it again, but I would probably use more Marsala and less broth.  I felt like the broth really watered down how great sweet Marsala tastes with meat.  Also, I think that I would have used more mushrooms.  Overall it was good, and it would definitely be a great “dinner date” dish if you were making something special for your significant other.

Please excuse the dust!

Over the next few days, The Brunette Foodie is going to be undergoing a facelift as well as a move to self-hosting.

Please excuse any mess around here!  My dear friend, Serious Krystyn {she’s not actually very serious in real life…she’s hilarious}, who is a genius at blog design {and life & margarita consumption} has taken on the task of making this place look less industrial.

So, I promise things will get back to normal soon.  In the meantime, please feel free to check out Krystyn’s blog.  She hosts some awesome giveaways!