In the midst of this pandemic, I’ve noticed a lot of people baking banana bread – some for the first time! Banana bread is so comforting, and honestly, that’s what we need during these unpredictable times. I’ve made countless loaves of banana bread and tried tons of different recipes. A few years ago, I figured out my perfect recipe and today I’m sharing it with you. I hope you try it out and enjoy!
Guys, I’m not trying to brag, but my dinner side dishes have been killing it!!! My best has definitely been baked Rosemary and parmesan potato chips. Instead of just giving you a recipe I’m going to take you through the journey of accidentally making the best chip ever. Originally, a friend of mine mentioned salt and vinegar zucchini chips on facebook. I thought “Ooooooooh, that sounds delicious, I’ll make them for dinner” but then immediately remembered that Ray hates zucchini. I also remembered that we didn’t even have zucchini, so that was out. I moved on to potatoes. Ray loves them, I love them, and we had some at the house! Score!
I figured that russet potatoes would probably work best, but of course we only had red potatoes. Whatever, they worked fine. We don’t own a mandolin cutter, but I managed to cut the potatoes into pretty thin slices despite using a dull steak knife. First, I decided to boil them. I figured if they cooked a little bit before going in the oven, maybe they’d have a better chance at getting crispy. Now remember, at this point I was still planning on making salt and vinegar chips, so I added 10-12 splashes on red wine vinegar + salt to the water. I boiled those guys for about 10 minutes, or until they were fork tender.
While the potatoes were boiling I checked out my garden to see if we had any fresh herbs available. We had an abundance of rosemary and mint. I decided against mint potato chips and gathered a bunch of rosemary. Next, I transferred the potato slices to a cookie sheet. I painted (I mean, I’m an artist) olive oil over the slices and added salt, pepper, and lots of the chopped fresh rosemary. Around this time I forgot my goal was to make salt and vinegar chips and my brain switched over to rosemary chips. I put the potatoes in a 350 degree oven. After about 15 minutes I remembered we had fancy parmesan cheese in our fridge. I took the potatoes out, shredded (crumbled?) the cheese and sprinkled it on top. Again, just getting farther and farther away from salt + vinegar. I put those bad boys back in the oven for 20ish more minutes until they were golden brown.
I’ve made these several times in the last few weeks and they just keep getting better and better!! (Don’t mind me, just tooting my own horn.) You must try them! Husband approved!!!
Also, I still want to try to make salt + vinegar potatoes! I came across this recipe on pinterest recently and can’t wait to try it!
Ray’s dessert of choice is always pie. Berry pie to be exact. After our berry pickin’ extravaganza a few weeks ago, we had an abundance of blueberries and I knew I wanted to make hand/mini blueberry pies for Ray. A few things you should know first:
1. I’ve never made a pie.
2. I’m really bad at rolling dough.
3. I’m not usually a fan of pie crust.
So, don’t be angry when I tell you I used store bought pie crust. I know it’s really easy to make pie crust at home and I’ve seen Ray do it many times… I just can’t be bothered. Also, this is the easiest “recipe” in the world.
1 package of pre-made pie crust
2 cups of berries (I used blueberry)
1/4 cup of sugar
a couple dashes of cinnamon
Preheat oven to 425 degrees. Unroll your pie crusts and cut out 4″ circles. Combine berries and sugar. Squeeze 1/2 a lemon over the berry mixture and add a couple dashes of cinnamon. I smashed my berry mixture a bit because I prefer that texture, but feel free to just let those guys hang out whole. After your berries and sugar have lived together for a while, add a couple spoonfuls to the middle of your crust circles. Pinch your crust circles so your filling doesn’t fall out. whisk together your egg with a little water and wash over your pies and sprinkle some sugar on top. Bake for about 16 minutes or until golden. Voila! Best served with homemade ice cream. 😉