Baked Banana Nut Oatmeal

This is a variation of my Baked Blueberry Banana Oatmeal ... sometimes you just want something a little different ... both are delicious for breakfast or as a dessert though not at all overly sweet!!!  I made one and took it to my daughter, who is stationed at Keesler AFB, last weekend when I went for a visit and her and her roommates loved it and wanted to know how to make it for themselves!!!

Before Baking ~ should look soupy

Banana Nut Baked Oatmeal

1 cup Old-Fashioned Rolled Oats

¼ cup Pecans, chopped (divided)

½ tsp Baking Powder

1tsp Ground Cinnamon

Pinch of Salt

¼ cup Maple Syrup

1 cup Silk Very Vanilla (or 1 cup Milk and 1 tsp Vanilla)

1 tsp Vanilla (additional to above)

1 Frozen Overripe Banana, mashed*

2 Tblsp Unsalted Butter, melted and cooled slightly (totally optional)

3 Fresh Bananas, peeled and sliced

Preheat oven to 375° F.

Lightly grease a 2-quart baking dish.  Place Oats, half of the Pecans, Baking Powder, Cinnamon, and Salt in a mixing bowl.  Stir to combine.  Combine the Syrup, Silk, Vanilla, Butter and the Mashed Banana in a liquid measuring cup.

Spread the sliced Fresh Bananas in a single layer over bottom of baking dish.  Sprinkle the dry oat mixture over the Bananas in an even layer.  Pour the liquid ingredients over the oats.  Sprinkle remaining Pecans and Banana slices over top. 

Bake for 30-40 minutes, until top is browned and oats have set.  Let cool 10 minutes before serving.

*2 Frozen Overripe Bananas would make it even yummier!!

Traditional Corned Beef Cabbage and Potatoes

It's St. Patrick's Day tomorrow and we will be having our traditional Corned Beef, Cabbage and Potatoes.  Easy to fix ... just follow the directions on the Corned Beef (making sure to add the seasoning packet that comes with it) and about 20-30 minutes before your Corned Beef is done, add potatoes (washed, of course), either cut up or whole, peeled or unpeeled, doesn't really matter but the seasonings from the meat make them awesome and no need to season with anything else.  I like to peel mine afterwards as the vitamins from the skin are cooked up inside them!  When I mash mine, I leave a tad of the water in them and dish out any large seasonings, add a bit of butter or half-n-half and yummm.  For the Cabbage, I cook it as I do my Southern Braised Cabbage except that I use some of the broth off the meat as the seasoning ... just enough to cover bottom of pan and I prefer to cook it in my Cast Iron Skillet.

So .... 

Happy St. Patrick's Day!

Baby Spinach Chicken Avocado Salad

Baby Spinach Chicken Avocado Salad

Got the idea for this salad from Pinterest but since there was no recipe there is no one to give credit to.  There was only a picture and list of ingredients (I added the Chicken) which looked scrumptious by the way ~ even if it was served in a restaurant plastic take out container.  Here’s how I made it ~ for one!

½ Baked Chicken Breast, diced*

1 sm Avocado, cubed

Lrg Handful Baby Spinach

2 Campari Tomatoes, sliced

Sea Salt and Freshly Ground Black Pepper, to taste

Fresh Lemon Juice, to taste

*Chicken baked in a tiny bit of water with Sea Salt and Freshly Ground Black Pepper.  I actually baked 2 whole Chicken Breasts split in half so that I can have 4 days worth of chicken.  Baked uncovered for 40 minutes (turning halfway through cooking time).  My picture looks like a whole Chicken Breast but I promise you … it is only a half!!!

I love salads and this one is definitely a keeper or I wouldn’t be blogging about it.  Yummmmmm