For the last week or so, I haven’t had much motivation to get creative in the kitchen. I’ve been spending a good amount of my free time cleaning. Cleaning out kitchen drawers, cupboards and the pantry. Scrubbing down shelves and sorting through long forgotten ingredients. I wouldn’t exactly call these days fun. But they are a necessary evil of my attempt to remain “on top of things”.
There have been many days that dinner time was creeping up on me and I completely forgot to plan a meal or shop for dinner worthy ingredients. Those days we relied on carry out or delivery…thank goodness.
Due to my lack creativity these recent days, I relied on my blogging buddies to feed our family. Let me just say, there is absolutely no shortage of delicious and inspiring dishes being served up on the blogisphere! I’m so grateful that a little time spent scrolling through recipes of other bloggers led to light bulb moments of “YES…that’s what I want to make”!
I mean, look at this fish! Jess @ Cooking is My Sport recently posted a recipe for Fish and Chips. Though I very much enjoy a good crispy chip, I only made the fish. (Remember, I’m suffering from motivation-itis!) But the fish…Oh, the fish. It’s a beer battered and fried fish. A delicious fish! Crispy batter and a flaky fish. The perfect combination! And guess what? Glenn helped me prepare the fish…battering batches up as I fried others. That’s what I call team work! If you missed this recipe, be sure to visit Jess and check it out. I highly recommend doubling the recipe…it freezes well! ❤
Not too far back, Julie @ Hostess at Heart posted a recipe for Pulled Pork Chile Verde. It immediately called out to me. Talk about drool worthy! My household happens to contain two beings (of the male variety) who could eat pulled pork several days a week. Julie’s post showed the dish being eaten as a stew, and she offered other serving options as well. We tried them all! One of my creations, was to use the leftovers in bite-sized tortilla chips as an appetizer. The salty chip…the spicy chile verde…the pork… heaven! Stop by and visit Julie and see her delicious stew in all its glory and bookmark the recipe! ❤
Finally, it was through a Google search for a recipe (something different) to use rapidly ripening bananas that I stumbled across this cake. The folks at The Kitchn posted a recipe for a Caramel Banana Cake that seduced me immediately. The recipe required a homemade caramel. The caramel is then marbled with the banana cake batter before baking. The baked cake is topped with a caramel buttercream frosting…and finally…more caramel! Why not? If you’re gonna do it…do it right. Am I right? The recipe at the Kitchn makes a triple layer 9-inch cake. I cut the recipe in half and made a double layer 6-inch cake. It was a good decision…I cut my calorie consumption waaaayyyy down that way…I could have eaten the whole thing. It was simply too good not to eat. ❤
Beer Battered Fried Fish recipe, here.
Pulled Pork Green Chile Verde, here.
Caramel Banana Cake, here.