Hello Everyone! Asian cuisine is one of my absolute favorite type of food😍. The Asian palate is very pleasing to everyone regardless of your race or culture. Asian cooking is easy and versatile and it is achievable by literally anyone. I enjoy cooking Asian cuisines […]
Hello Everyone! Welcome to September! We are already getting to the end of what has been a beautiful and eventful year so far. I am honestly looking forward to Christmas! I think I am ready to see what 2018 holds for me😊. Today’s recipe is […]
Banana Bread is one of my favorite snacks that I make often. In my home, nothing goes to waste and all my soft, mushy bananas all go in making banana bread. The key to a good banana bread is using the softest banana you can get your hands on. It is very sweet which requires less sugar than normal, and it helps in achieving a moist texture. This recipe is perfect as an appetizer,dessert (top with ice cream), for breakfast or brunch served with hot Coco or can be enjoyed as a treat for you, your family and friends. One thing I really enjoy about this recipe is that it is sweet, moist and very very fluffy on the inside; to me ladies and gentlemen, that is the perfect combination😋. I decided to try something different with this recipe and I topped it with some toasted shredded coconut mmmhhmm I love coconut. Topping my bread with shredded coconut gave me that crunch that I love and get when I make my Southern Buttermilk Biscuits, giving it a little edge and taking my banana bread to another level. In order to make sure my topping sticks on the bread, I added coconut glaze to the bread which served as a binding agent for the shredded coconut to stick on the bread. Oh My God! 🙆turned out way better than I expected. The glaze adds another layer to the flavor and sweetness of the banana bread and the crunch and flavor from the coconut brings it in full circle😋😍. This recipe is one for the books and I just had to share this recipe with you all. Trust me you do not want to miss out on this amazing treat! I will love to hear your feedback.
Now let’s get to it.
Extra Moist Chocolate Banana Bread topped with Coconut glaze & Toasted Shredded Coconut
- Banana Bread:
- 3-4 over ripe Bananas
- 1 Cup of Semi- Sweetened Chocolate (melted)
- 1 ½ Cups of All Purpose Flour
- 1 tsp of Baking Powder
- 1 tsp of Baking Soda
- ½ a Cup of Milk
- 1 tsp of Vanilla Extract
- 1 stick of Softened Unsalted Butter
- ½ tbsp of Lime juice
- ½ cup of Sugar
- 1 Egg
- ½ Cup of Confectioners Sugar
- 1 tbsp of Melted Coconut oil
- ½ tsp of Coconut extract
- ½ tsp of Vanilla Extract
- 2- 3 tbsp of Milk
- Preparation Equipment:
- Loaf Pan
- Parchment Paper
- Toothpick (to make the swirl)
- Step 1 Preheat oven to 350 degree F. Butter your loaf pan and line with parchment paper. Let your parchment paper hang over both sides.
- Step 2 In a bowl mix your flour, baking powder and soda. Set aside.
- Step 3 In a different bowl, mash your bananas until smooth, add your milk and lemon juice. Properly mix and set aside.
- Step 4 Lastly in another bowl, combine your butter and sugar and whisk. Add your egg and vanilla extract. Whisk until smooth.
- Step 5 Gently and slowly add your dry ingredients and banana mixture alternatively. Properly mix together. Add half of your mixture in your loaf pan, and then add your melted chocolate. Using a toothpick gently make a swirl on your banana bread by dragging the toothpick around your bread, incorporating both your bread and chocolate together. Now add the other half of your banana bread.
- Step 6 Bake for an hour or more if needed. Your bread is ready when you insert a toothpick in the center and it comes out clean.
- Step 7 Let your bread cool for 30 minutes in pan. Now take it out of the pan and place on a board or plate and let it completely cool.
- Step 8 To make your glaze, combine your coconut oil, milk, vanilla and coconut extract. Properly mix using a whisk until they are combined. Now add your confectioners sugar and mix until completely incorporated. If glaze is too thick loosen with very little milk, about a tbsp. Toast shredded coconut in a hot pan until browned.
- Step 9 Drizzle glaze on cooled banana bread and topped with toasted shredded coconut.
- Step 10 Enjoy!!!
Hello Everyone! Is it just me or does it seem like August ran by so fast? OMG it’s hard to believe summer is basically over, it was just yesterday when I was rocking my favorite dresses and sipping on sangria and iced teas; God! it […]
I do not think it is possible for a person to have a favorite food with the amount of deliciousness in the world but this dish is really cutting it very close to the top of my very list. Oh My God! where do I start from, JAMAICAN OXTAIL STEW IS LIFE!!! No words can describe how good this is and how much love I have💓, I mean it really! there would be no end to this😍 The oxtail is properly seasoned and slow cooked until the meat is so soft that it falls off the bone and the gravy thickens😋 mmmhmmmm. This Caribbean treasure is the key to my heart, the food that makes my stomach rumble and my mouth water. Guys I really recommend you try this recipe, you just have to and I bet you, your eyes will be opened to a lot of new possibilities. Okay now I am just being very dramatic 😀 but click the link below now! I will love to hear your feedback.
Now let’s get to it.
Jamaican Oxtail Stew
- 2 lbs of Oxtail
- 1 large sliced Onion
- 2 Cloves of Garlic (medium)
- 1 and ½ tsp of Dried Thyme or 1 tbsp of fresh thyme leaves
- 2-3 sliced Scotch Bonnet (Remove seeds to reduce heat)
- 2 tbsp of Tomato Ketchup
- 1 and ½ tbsp of Worchestire Sauce
- 1 Can of Lima Beans (Butter Beans)
- 1 tsp of Black Pepper
- 1 and ½ tbsp of Salt
- 3-4 Cups of Water
- 2 tbsp of Cooking oil
- Step 1 Clean and place oxtail in a dry bowl. Use paper towel to pat meat dry to remove any excess liquid. Season oxtail with garlic, salt, pepper and onion. Properly mix seasoning with oxtail, cover and marinate in refrigerator overnight for best result or at least 2 hours.
- Step 2 Heat oil in saucepan, remove onion from meat and set aside. Add oxtail to the pan and saute until browned. This will seal in all juices into the meat.
- Step 3 Add 1 cup of water, onion, tomato ketchup, worchestire sauce, scotch bonnet and thyme. Stir properly and cook on medium high heat for 5-8 minutes.
- Step 4 Add 2 cups of water or until the water just covers the meat. Stir, cover and cook on medium low heat and simmer for 2- 3 hours or until the meat falls off the bone.
- Step 5 Uncover, adjust seasoning with salt if needed. Drain Lima beans and add to sauce with half of the liquid from the can and stir. Increase heat to medium and cook uncovered until sauce thickens. Stir occasionally to avoid the sauce from sticking to the pot. Remove from heat and leave to cool when sauce thickens.
- Step 6 Your oxtail is ready!!!
- Step 7 Serve with Rice and Peas & coleslaw or steamed rice.
Hello Everyone! Creole sauce is a tomato sauce or gravy made with cooking vegetables in oil and chicken stock. This sauce is a Caribbean delight, and it is also enjoyed very well in the southern part of America. Creole sauce is great for topping meats […]
Hello Everyone! This is another one of those recipes I have been meaning to blog about and to be frank I have been lazy getting to it 😀 Moi Moi is a Nigerian delight made from blended beans as the base and steamed in a […]
We all have that week were we can’t seem to catch a break, we are so busy that thinking of lunch for work does not even come close; and you end up spending half of your budget for the week on getting fast food. Not to worry anymore, this post is for you. This easy and quick week day meal is so affordable and not time consuming, that it is only ready in 30 mins! Yes I said it “30 MINUTES”😱 Because you have a busy schedule, does not mean you do not get to have a delicious, healthy meal for work; my love for food will not let me eat food that is not up to par. This recipe is not only affordable, it is simple, quick and you do not need to have any level of cooking skills to achieve this. All you need to do is follow the instructions and viola! deliciousness for lunch, I bet your co-workers will be salivating over your lunch until their throats run dry, sorry not sorry (In my demi lovato voice😀) Zinny Factor I am sure your readers will love to try this recipe, this will assist them in achieving their daily goals😀
Now let’s get to it.
Garlic Chicken & Mushroom Quinoa
- 1 Cup of Quinoa
- 1 lbs of Chicken thighs (sliced for stir fry)
- 1 Cup of sliced Cremini Mushrooms
- 4-5 Cloves of Garlic (minced)
- 1 Medium yellow Onion (finely diced)
- 2 Cups of Chicken Stock/broth
- 1 tsp of Italian Seasoning
- 1 tsp of Black Pepper
- Olive Oil
- Parsley Flakes for garnish
- Step 1 To prepare quinoa, add chicken stock and quinoa in a pot stir and bring to a boil. Turn of heat, stir, cover and leave to sit so the quinoa can soak up all liquids.
- Step 2 In a saute pan or skillet, add 1 tbsp of olive oil on medium high heat and stir fry chicken for 2-3 minutes. Remove and set chicken aside, discard liquid.
- Step 3 Clean pan and add 2 tbsp of oil. When hot add your onion and cook until soft. Add mushrooms, garlic and italian seasoning
- Step 4 saute for 3-4 minutes. Season with salt and pepper and then add your chicken and quinoa
- Step 5 Saute for an additional 3-5 minutes. Adjust seasoning if needed.
- Step 6 Your food is ready!!
Hello Everyone! CATFISH!! Ahh my favorite kind of fish ❤ This stew is definitely one of my favorite meals to prepare. I enjoy this with white Basmati or Jasmine rice on a nice Sunday morning. If you are Nigerian, you know rice is a must on […]