Monday, February 22, 2010

So Sundays are usually my big cooking day. Not so this weekend as we got new furniture and Shane was busy putting it away while I was busy working with the kiddos and trying to cook.

I had originally planned on cooking tacos but could not stomach the idea of ground beef after watching the Food Inc. documentary. I can not believe what hamburger filler is and that they actually put this crap into hamburgers. Now, to be more realistic about it, the hamburger that I bought would not have contained any of this but it still made my stomach turn so dinner became something a bit different. I had been planning on making both beef and portabello tacos but we ended up with yummy portobella wraps instead.

My recipe from Rachael was our breakfast. Personally it was not for me. I don't like bananas but tried this anyway figuring that it could not taste too much like bananas with everything else. However, I did discover that it did taste too much like bananas for me. Shane seemed to really like them though, but Althea (also not a big fan of the banana) did not eat hers either.

Monkey Buns


non stick cooking spray
1 large banana, thin sliced
3/4 cup dark brown sugar (I had substituted with light brown sugar as this is what I had on hand. In the future if I try these, along with picking a differnet fruit, I will be using the dark brown sugar.)
10 Tbs honey
2-3 Tbs cinnamon
1 tube refridgerated biscuit dough


Preheat oven to 400 degrees F.

Spray 10 cups of the 12 muffin cup pan with non stick cooking spray.

In each of the 10 cups of the muffin tin, lay down a few slices of banana and cover with about 1 Tbs of brown sugar, 1 Tbs of honey, and a dash of cinnamon. Pop open the tube of biscuit dough, separate each portion and place one piece into each muffin cup, pushing them down slightly so the dough touches the bananas and sugar. Bake the biscuits as directed on the package, until golden brown. (I also added a dash of cinnamon to this side of the buscuit as I love cinnamon.)

When the buscuits come out of the oven, let them cool for a couple of minutes, then place a large platter or baking sheet on top of the muffin pan. Carefully but quickly, invert the muffin tin and platter or baking sheet together. Remove the muffin tin (fishing out any buscuits or topping that may have stuck to the bottoms of the cups)and let the buscuits cool further. Serve warm or at room temperature.

Our dinner was some yummy portabella wraps that were actually pretty too. The kiddos ate some fried portabella slices with cheese and crackers instead of the wrap.

Fried Portabella Wraps

2 portabella mushrooms sliced
1/4 of a red onion thin sliced, slices cut into strips
1 green onion, thin sliced lengthwise after being cut into shorter lenghts
1/2 cup parsley rough chopped
2 cups Bisquik baking mix
2-3 Tbs season salt (depending on your tastes)
1/2 cup milk
6 Tbs butter
6 Tbs olive oil
small (taco sized) corn tortilla shells

Mix together season salt and baking mix in a small bowl. Pour milk into another small bowl. Put 2 Tbs butter and 2 Tbs olive oil in a frying pan and slowly heat over medium low heat until all of the butter is melted and it is hot.

Dredge the portabella slices in the baking mix and season salt, then dip them in milk, and finally dip them a second time in the baking mix and season salt mixture, and then fry until cooked on both sides. After each batch of mushrooms fries you should add another 2 Tbs butter and 2 Tbs olive oil to prevent the pan from becoming too dry. Lay the mushrooms on a plate that is covered in paper towel.

Then warm your tortilla shells in the microwave. place a few slices of the mushroom on the shells and top with red onion, green onion and parsley.

The wraps were delicious but I would have rather used cajun seasoning instead of seasoned salt but we were out of the cajun seasoning.

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