Chocolate Chip Banana Bread

This is another one of those things I never used to like growing up, for some reason or another. Everyone around me loved banana bread, but with nuts. Now I am not a big fan of nuts in desserts, but chocolate, I can get on board with that.

This is a pretty simple recipe, But the brown sugar in it gives it that caramely delicious taste that I know many people love. In my home we ALWAYS have bananas, and I buy a lot, for things like banana pancakes and of course banana bread, I usually have a pile for bananas to eat, and bananas for baking. I dare you to count how many times I wrote banana so far in this post.

Now onto this foolproof and amazing recipe!

Chocolate Chip Banana Bread

  • Servings: 16
  • Difficulty: Moderate

A delicious and simple banana bread recipe. Feel free to replace the chocolate chips with nuts or anything your heart desires.

Ingredients

  • 3-4 Large Ripe Bananas
  • 2 Large Eggs
  • 1/2 C. White Sugar
  • 1/2 C. Dark Brown Sugar
  • 1/2 C. (1 Stick) Softened Butter
  • 2 tsp Vanilla Extract
  • 2 C. AP Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tsp Cinnamon

Directions

  1. Preheat oven to 325°
  2. Grease and flour a loaf pan.
  3. Mash banana until there are barely any chunks left.
  4. Add in the eggs and mix well.

5. In a separate bowl combine sugars and softened butter.

6. Mix sugar mixture into banana mixture until well combined, add vanilla.

7. Mix dry ingredients in separate bowl

8. Add dry ingredients into wet ingredients and add mix-ins. (Nuts, chocolate chips, dried fruit, ect.)

9. Pour mixture into loaf pan leaving a bit of room for it to rise (About 1 inch) and bake for about an hour, until a toothpick or knife comes out clean. (I had extra batter and made mini muffins with them)

10. Enjoy!

Instant Pot Deer Chili

So I was never was a chili person growing up, I think my fault was that I didn’t used to like beans, and also, I never had good chili. I never liked chili until I made it, and now it is a staple in my house hold. It is hearty, filling, and not expensive to make. This recipe can also be made on the stove top, instructions will be below.

So the key to a good chili are the spices, without good spices chili is just no good. (Looking at you chili powder.) Good chili contains NO chili powder, but a mix of cumin, peppers and paprika. It also is either cooked in the instant pot, or long and slow. If you are cooking on the stove top give yourself no less than 3 hours once you start cooking.

Now this specific chili I am using deer, it is what we had on hand, but you can use just about any protein, beef, chicken, turkey, alligator, be creative! You can even make it vegan by supplementing the meat with beans or a “meaty” veggie like mushrooms and using vegetable stock! Also vegetables are also interchangeable, the only one I would keep to a must are onions, bell peppers, and carrots, other than that, you have creative freedom.

Now onto the recipe.

Instant Pot Deer Chili

  • Difficulty: Moderate

A delicious and hearty chili that sure sure to fill your belly with warmth.

Ingredients

  • 2-3 pounds of deer (Or other protein) Cubed
  • 2 Green Bell Peppers Chopped
  • 3 Large Carrots Chopped
  • 1 Large Onion Diced
  • 3 Datil Peppers DICED FINE(or 2-3 Habanero peppers, or 5-6 Jalapenos)
  • 1/2 Head Red Cabbage (Optional) Chopped
  • 1 Bag Frozen Corn
  • 1 TBSP Garlic Minced
  • 1 15oz can Diced Tomatoes (With Liquid)
  • 2 TBSP Tomato Paste
  • 1 15 oz can Black Beans rinsed
  • 1 28oz can Pinto Beans rinsed
  • 3-4 tsp Cumin (To taste I usually like more)
  • 3-4 tsp Salt (To taste, I used everglades seasoning)
  • 2-3 tsp Pepper
  • 3-4 tsp Paprika
  • 2 tsp Ground Sage (Optional, best with red meats)
  • 1/2 cup Stock or Water

Directions

  1. Put all ingredients into Instant Pot or Large pot on the stove, stir well.
  2. Cook on High Pressure for 45 minutes with 10 minute natural release, or on stove top for 3-4 hours until thick.
  3. Now to thicken you have two options, you can either let the liquids cook off until desire thickness, or you can mix 1/2 cup flour and a little water to make a slurry, stir in, and cook for 15-20 minutes. Or you can use corn starch in place of flour. Add more seasonings to taste.
  4. Enjoy!

Fool Proof Instant Pot Bone Broth

So I got on the bone broth train probably about a year ago. I went out, bought that expensive premade broth in the freezer section, (you know the one) and it hurt my wallet. There must be a better way to get all the benefits of bone broth without breaking the bank. Insert the instant pot (thanks mother in-law!) and all your bone broth dreams can come true.

Bone broth has helped me immensely. There is a ton of collagen and gelatin in bone broth, with is amazing for your hair skin and nails. The gelatin also helps with gut health, so you feel lighter, less sluggish, and also after having a healthy serving of bone broth, you’re less like to reach for that sugary treat. (I think it makes me an instant health nut.) But it also helps you not waste anything, because as we will get into, you can almost throw anything into this broth.

I make bone broth every week, if not twice a week. I use it in cooking, to drink, I could probably bathe in this stuff. (Lets not do that though) anyways, enough chatter, onto the recipe!

Fool Proof Bone Broth

  • Difficulty: Moderate

A super easy and healthy bone broth in your Instant Pot!

Ingredients

  • 2-3 Pounds of bones (I used Pork Necks here but you can really use any bones, I even used gator bones once and it turned out great)
  • Pigs Feet/Tail (Optional, I use these as they have more connective tissues, gets the broth to ‘gel” better)
  • 2-3 Carrots, washed, chopped roughly
  • 2 stalks of celery, washed, chopped roughly
  • 1 onion, large dice
  • 2 cloves of garlic
  • 2-3 small pieces of ginger
  • 1-2 tsp turmeric (to preference)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt (Or seasoned salt, I used Everglades seasoning)
  • 1 tsp black pepper
  • 2 TBSP apple cider vinegar
  • Water (fill to just cover bones)
  • Optional add in- literally any veggies/trimmings of fat/parts of veggies you usually throw away. It’s endless.

Directions

  1. It’s simple, put all of your ingredients into the pot and cover with water. Set your instant pot to high pressure for 160 minutes and viola! you can either let it release naturally or quick release. For beef bones or ham bones (Smoked ham bones make the BEST broth in my opinion) I would recommend 180 minutes to extract the most you can.
  2. After the time is up, strain it through a metal strainer, and you can also optionally strain it through cheese cloth to get a clearer broth.
  3. Let cool and enjoy!

Tip* If you have a dog, the bone and meat scraps from the broth make an excellent treat!
*Also I always cool it and skim the fat off the next day.
Keeps in the fridge for up to 1 1/2 weeks, in the freezer for 4-6 months.

Perfect Pumpkin Bread

A soft and fluffy pumpkin bread that will give you all of the fall vibes anytime of year. With cinnamon, nutmeg, and cloves. You can not go wrong.

After many trials and errors, many mistakes and lessons learned, I have come up with the ultimate Pumpkin Bread recipe. It is fluffy, moist, and pretty much heaven in your mouth. The key to getting it fluffy is making sure you whip the butter/sugar/egg mixture. We’ll get to that though. I’ve also found the texture of half cake flour and half All Purpose flour to be Superior. Although if you have no cake flour on hand or can’t find any, using just all purpose works well too. Now onto the recipe.

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Perfect Pumpkin Bread

  • Servings: 2 Loaves
  • Difficulty: moderate

A fluffy and delicious pumpkin bread with cinnamon, cloves, and nutmeg. For that fall taste all year round.

Ingredients

  • 3/4 C. butter (sweet cream salted preferred)
  • 1 C. dark brown sugar
  • 1 C. white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 1 15 oz can canned pumpkin (or about 1 1/2 cups fresh purred pumpkin)
  • 1 C. cake flour (or substitute all purpose)
  • 1 C. all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 TBSP cinnamon
  • mix-ins (Option, I prefer dark chocolate chips)

Directions



  1. Preheat your oven to 325°
  2. Put the butter in your mixer and give it a good whip, make sure it is more like a thick custard and not a solid block.
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  3. Add in your sugars and whip again, until it is well combined and lighter in color.
  4. Add in vanilla and orange extract to sugar mixture.
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  5. Add in eggs, one at a time, and whip until a tan color and volume has seemed to increase.
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  6. Add in your canned pumpkin and mix again until just combined, it is alright if it looks curdled.
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  7. Set bowl aside
  8. Combine all dry ingredients together.
  9. Mix dry ingredients with wet ingredients until just combined.
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  10. Put in your option mix in and finish mixing by hand until all flour is incorporated.
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  11. Get your loaf pans and generously spray with Baker’s Joy or some other oil spray with flour. (Buttering and flouring the pan works well too.)
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  12. Put pumpkin bread mixture into your loaf pans (About 3/4 the way full) and bake for 45-55 minutes, until a toothpick comes out mostly clean.
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  13. Let cool for about an hour and enjoy!
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Keeps in the freezer for up to 3 months

Keeps in the fridge for up to 2 weeks

Keeps at room temp for up to 1 week