Grilled Peanut Butter and Banana Sandwiches

It’s fall which means that it’s almost hockey season! Slightly off topic, I know. This recipe week’s recipe isn’t exactly a fall recipe, but it’s delicious so you should try it out.

What You’ll Need…

(Per Sandwich)

2 Slices of Bread

1 Tablespoon Peanut Butter

1 Tablespoon Nutella

1 Banana (Sliced)

Butter

Start out by slicing the banana and then buttering one side of each piece of bread. Place what will be the bottom piece of bread on a surface that you don’t mind getting a little butter on.

On the top part of the bottom piece of bread spread the peanut butter and then place the banana slices on top of the peanut butter. Hold the second piece of bread in your hand with the buttered side down and spread the Nutella on the bare side of the bread. Place the second slice of bread on top of the bananas, Nutella side down.

Carefully place the sandwich in a try skillet and turn the heat to medium. Allow the sandwich to cook until the bottom slice of bread is golden brown, about two minutes. Once the bottom is golden brown, carefully flip the sandwich and allow the second side to brown.

Once the second side is golden brown remove it from the heat, cut it in half, if you want to that is, and enjoy! 

Kangaroo Sliders with Homemade Buns

This is the second of two recipes for this week and this recipe has two parts. As I mentioned in intro to the first recipe, the last day of summer is Saturday, so maybe you’ll want to grill out for the last time if you don’t like to grill in the fall and winter, or you can make these inside on the stove any time of the year. (Because we live in CA it’s easy to grill all year, but we would still do it even if we lived somewhere cold. You also do not have to make the buns to be able to have these burgers, you can use any buns you like; you can also use these buns for anything you like, not just these burgers. Kangaroo is kind of hard to find, but if you can find it, it is worth the price.

What You’ll Need…

Slides Buns… (This is a take on King Arthur Flour’s Recipe)

2 Tablespoons Sugar

4 ½ Teaspoons Yeast

½ Cup Warm Water (105°F to 115°F)

2 Cups Warm Milk (105°F to 115°F)

2 Tablespoons Vegetable Oil

2 Teaspoons Salt

6 to 7 ½ Cups (This really depends on the humidity.)

Add the sugar, water, and yeast to add mixing bowl and allow the yeast to bloom. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Mix vigorously.

Add flour, ½ a cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface and knead until it is smooth.

Return the kneaded dough to a greased bowl, cover with a towel, place somewhere warm and allow it to rise until doubled in size. This takes at least an hour.

When the dough has risen, punch it down, knead it for about 30 seconds, and then cut it into 18 pieces. (Divide the whole ball into 3 and then divide each of those the 3 into 6.

Take each piece of dough and shape it into a ball and then flatten slightly. Place the discs of dough on a greased baking sheet, over again, and allow them to rise for an additional 45 minutes.

Fifteen minutes before you are going to bake the buns preheat your over 400.

Bake the buns at 400 for 20 minutes.

Allow the buns to cool slightly before slicing and enjoy! You will have left over buns if you only make 8 sliders, keep them in a Ziploc bag and eat within a few days. You can also freeze them.

Kangaroo Sliders

1lb Ground Kangaroo

2oz Goat Cheese (Optional)

Salt (To taste)

Pepper (To taste)

Garlic Powder (To taste)

In a medium mixing bowl combine the meat, cheese, and spices; this is best done with your hands.

Shape the meat into 8 patties and place the patties in a lightly greased skillet or on the grill.

Allow the burgers to cook half way before flipping, and once they have been flipped allow them to finish cooking. (Cooking times vary by appliance.) On the stove this should take about 2-3 minutes per side.

Place the patties on the bottom half of a bun and top with your favorite burger toppings.

Enjoy!

 

Fresh Tomato Sauce

Last week was a bit hectic so I was unable to get a recipe posted, because of the lack of new recipes last week I will be posting two today. So, for the first of today’s recipe I will be sharing a way for you to use of the last of the summer tomatoes. (Summer does end on Saturday.) You can always freeze this sauce and use it when you need a taste of summer in the middle of the cold winter that is supposed to be coming this year.

What You’ll Need…

10 Small/Medium or 5 Large Tomatoes (Diced)

1 Bell Pepper (Small dice)

1 Rib Celery (Diced)

2 Medium Carrots (Grated, preferably on a micro plane.)

2 Cups Mushrooms (Sliced)

3 Cloves Garlic (Minced)

¼ - ½ Sugar (This depends on how sweet you want your sauce to be.)

½ Cup Basil (Whole leaves.)

Pepper (To taste)

Salt (To taste)

Herbes de Provence (To taste)

Wash, peel, and chop all of your vegetables with the exception of the carrots. Place all of the chopped vegetables in a medium stock pot and using a micro plane grate the carrots into the pot. Add the spices to the pot, stir to combine, and place the pot over medium-low heat.

Allow the sauce to simmer for 3 hours stirring every 30 minutes.

Once the sauce has cooked turn off the heat and allow it to cool slightly. At this point you have a few options; you can serve it right away the way that it is with your favorite pasta or in lasagna, you can puree it so that you have a less chunky sauce, you can place it in an air tight container and store it in the refrigerator for about a week, or you can freeze it so that you can use it later.

Enjoy! 

Sweet Peach BBQ Sauce

Yum peaches. It’s still summer, so why not post another peach recipe.  You could also make this during the winter with frozen peaches for a summer feel.

What You’ll Need…

2 Cups Peach Puree (About 2-3 peaches fresh or frozen)

2 Cups Ketchup

1 Cup Honey

2 Tablespoons Worcestershire Sauce

2 Teaspoons Vinegar

¾ Cup Brown Sugar

1 Teaspoon Pepper

1 ½ Teaspoons Garlic Powder

Take the fresh sliced or frozen peaches and puree them using a blender. Place all of the ingredients, including the peach puree, in a medium sauce pan and place over medium heat. Stir the sauce over the heat until combined and allow it to come together for about five minutes.

Once the sauce has combined and cooked remove it from the heat.

So far we’ve only used this sauce on ribs, but I’m sure it will be delicious in the place of your regular BBQ sauce on just about anything.