Grab the recipe at 1-2 Simple Cooking!
Grab the recipe at 1-2 Simple Cooking!
How many times have you bought bananas to only have them turn into a pitiful brown by the end of the week? For awhile there, I'd just toss them in the trash and never gave them a second thought but the beauty of internet has paved the way to a brand new world of recipes featuring the overly ripened fruit.
Fun fact for the day: Did you know you're suppose to peel your banana from the stemless end? If you ever want to be the life of the party, here's 9 ways to peel a banana.
I usually like to peel the ripened bananas, slice them and lay them out in a baking sheet lined with wax paper. This way makes cutting painless and when you dip them in the dark chocolate, the chocolate will immediately harden. However, bananas do melt quickly, so you have to work quickly and in smaller batches. If the bananas start to soften, simply return them to the freezer and dip once they are hardened again.
This recipe is simple and uses only 3 ingredients: bananas, dark chocolate and toasted pecans. Also if you don't want as much chocolate on your bananas or you're short on time, take the melted chocolate (make sure it's not piping hot) and place it in a ziplock bag. Squeeze the chocolate to one of the bottom corners and cut the tip and drizzle the chocolate all over the frozen bananas pieces and top with pecans. Omit pecans if you're not a nutty kinda guy.
serves 1-2; yields about 30-40 pieces (printable recipe)
Peel bananas and slice into 1" pieces. Place onto large pan lined with wax paper. Place into freezer for at least 1 hour.
Chop dark chocolate bar into small pieces and place into a small glass bowl. Microwave for 30 sec and then in 10 sec intervals (stirring in between) until chocolate is fully melted. Add melted coconut oil and mix thoroughly.
Find some wooden skewers or fondue skewers to make the dipping process easier, if you have neither you can also use 2 small forks. Remove bananas from freezer and pierce banana pieces using the skewers and slowly allow the excess chocolate to drip off. Place onto reserved wax paper and top with pecan pieces. Set aside.
If you are using two forks, drop the banana pieces one at a time into the chocolate and use the forks to lift them, allowing any excess chocolate to drip off the sides. Place onto parchment and top with pecan pieces. Continue with the rest of the batch.
Eat immediately or place back into the freezer until ready to eat. If the bites are too hard, simply leave on the counter for a couple minutes and they will soften a little.
If the chocolate hardens while you are dipping, simply place back into the microwave for 5-10 sec to soften again.
3 years ago I started Joylicious with no particular goal in mind. I took pictures of the food I cooked at home and surprisingly, people liked it. Never did I think a simple blog would've led me straight to my true passions and love in life, but here I stand, renewed, happy and found.
During these years, I explored deeper in to food and listened to what people were really looking for when it came to recipes. How could I convince and teach my readers the importance of wholesome eating and cooking? What are the biggest hurdles that stop many people from trying to cook from home?
I realized fear was the biggest challenge: fear of failing, fear of chopping off your fingers and setting your kitchen on fire, fear of not knowing how to really run an efficient home kitchen. The lack of knowledge and practice really kept people out of their kitchens and I knew I had to change that.
Without further ado, I present to you an improved and simplified interface for Joylicious -- where you'll find a brand new category of cooking tips that teaches you anything from how to shop at the grocery store, pick out produce, how to chop, mince, and slice; you'll even find tips on how to utilize and store leftovers, ways to save money and how to keep your kitchen clean. You'll see more informative posts on the importance of wholesome eating and even the occasional gardening tip. But most importantly, just simple, straight forward recipes that not only nourish our bodies but tastes amazing.
Let us celebrate this new beginning together and explore the wonders of cooking. With breakfast being one of the most important meals of the day, it's important we take the time to start each day with a meal that leaves us sharp and fulfilled -- ready to take on the World. Put that donut down, throw out those nasty hot pockets, and embrace this easy recipe for a sandwich that might quite possibly change your life.
This open faced fried egg sandwich tests true time and time again whenever I've made it at home -- the crispy sourdough bread, paired with rich creamy avocado, sharp peppery arugula topped with the perfect fried egg, it makes you fist pump the air and plus it takes like 5 minutes to make.A couple things to remember when making this recipe: pick out a nice ripe avocado and use good quality bread and eggs. You can read more about how to shop for eggs here and how to fry an egg here.
I also recommend a coarser salt to sprinkle over your avocado as it gives it a surprising crunch that leaves your taste buds happy and excited. Did you know humans have an innate propensity towards crispy food? Hear more about it through NPR.
I used pink himalayan sea salt, but any type of sea salt would work. No sea salt? No problem, just use kosher as substitute and call it a day. Also feel free to substitute the arugula for a milder tasting lettuce if you are not a fan of its earthy, peppery, flavor.
To pick out an avocado look for ones that are completely black (green means unripe) with a dull skin -- also it should give slightly when squeezed. Avoid any ones that are extremely soft and mushy and if there are only unripe avocados at the store, place them in a brown paper bag with a banana and it should ripen within a day or two. You can learn how to cut an avocado here.
Toast sourdough in toaster oven. Meanwhile, make fried egg. Remove sourdough from toaster, place lettuce, chopped avocado on top and sprinkle with salt and freshly cracked black pepper. Top with fried egg and serve with Cholua hotsauce if preferred. (It'll wake the tastebuds right on up)
It's amazing what the World of spirits are doing out there, mixologists from all around the world are concocting combinations that go beyond the classics and cleverly updated with a new and modern edge. It gives me a false sense of confidence that only becomes seemingly worse with more cocktails, but sometimes I say to myself "I bet I could do THAT at home!"
There's been more failures than wins but let's be honest, nobody loses when you're testing out cocktails. When the Art in the Age sent over a bottle of their Rhubarb Tea, happy dances ensued and lots of "taste-testing" went on. Their beautiful branding from their watercolor illustrations to their elegant bottle design really made me enjoy the product so much more, it's all about the details people and they hit this one out of the park.
What's even more interesting is the story behind their Rhubarb Tea, -- "In 1771, founding father, Benjamin Franklin brought the first rhubarb seeds to America. They were a gift for his friend, Jon Bartram. Bartram was the King's official botanist in the colonies and the founder of America's first botanical garden (which is still alive and well in philadelphia). Legend has it Bartram and Franklin experimented with the rhubarb to brew a refreshing garden tea made of vegetables, herbs and spices including beets, carrots, lemon, pink peppercorn, petitgrain, cane sugar and, of course, rhubarb. Art in the Age has turned this legend into a vibrant, organic 80 proof garden spirit. Tangy but not too tangy. Sweet but not too sweet. Crisp and refreshing, but with a hint of spice. We guarantee there's never been anything like it...at least not since 1771!"
You gotta love that good ole' Ben - founding father, discovered electricity, music and chess aficionado, and apparently an expert brewer of Rhubarb tea. I'm pretty sure he ate a big bowl of awesome everyday for breakfast which is exactly what I had before making this drink. So expect electrifying results and don't forget to tip your bartender. Visit Art in the Age for more goodies and even find ways on how to recycle your bottle!
There's something about a good burger that tickles my heart: a warm soft, crusty bun, a nice flavorful patty oozing with juicy goodness and that magical condiment that just brings it all together. I've never really dappled with fish burgers. I mean I usually correlate a burger with a thick beef patty, the kind that melts in your mouth and makes your stomach smile on the inside but suprsingly, I found true love in a salmon burger this time.
I used this recipe I found through Food and Wine and made a couple modifications -- I made the aioli yogurt based to give it a healthier touch and the results were fantastic. The best part is, you can freeze the left over patties to use for later. Just simply defrost and sear them in a pan or you can even freeze cooked patties to save a little extra time.
When fish is responsibly farm raised, it's a great way to go as it's a smart option to help deal with our current issues with over-fishing and usually comes at a lower price. Be sure you do your research to find a good supplier. I used some Cooper River Salmon fillets I still had frozen from the peak of Summer and do feel free to experiment with other types of flaky fish like cod or mahi.
This recipe is also a great heart-healthy option for ones that are watching their cholesterol. Fish are rich in Omega-3 oils that are important for our cardiovascular and brain health and helps lower triglycerides in our blood. Food that tastes good and heals the body? I'm diggin it.
Eat well. Be mindful. Live Happy!