Mmm...food....

A whole post about food...loosen your belt.

For Father's day, my sister and I prepared a brunch for our dad, grandparents, and Stryker. We included a strata, and it was delicious. I prepared it the night before except for adding the bread, and it turned out great.

Father's Day Strata

INGREDIENTS
3 cups sliced fresh mushrooms
3 cups chopped zucchini
1 1/2 cups chopped onions
1 1/2 cups chopped green pepper
2 garlic cloves, minced
1/3 cup vegetable oil
2 (8 ounce) packages cream cheese, softened
1/2 cup half-and-half cream
12 eggs
4 cups cubed day-old bread
3 cups shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
In a large skillet, saute the mushrooms, zucchini, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

We've also been grilling a lot. One of our favorite marinades comes from this Southwest Turkey Breasts with Avocado Salsa. We have used it on both turkey and chicken, and it's phenomenal. The avocado salsa just puts it over the top! The salsa is a lot like my guacamole recipe, so it's a big hit in our house. If you only try one recipe from this post, try this one!

I get a lot of my recipes from blogs. We love trying new things, so whenever I see one I think looks good, I bookmark it. Then when I plan our menu for the week, I go through and pick whatever sounds good at the moment. Last week we tried this Tequila Lime Grilled Chicken. Spicy, but yum! I added some cooked white rice to the beans and it was great.

I'm not a huge meatloaf fan, but every once in awhile Stryker requests it, so when I came across Martha Stewart's Honey Mustard Meatloaves, I thought it was worth a try. They are surprisingly good, but very filling. A little onion in the mixture wouldn't hurt either. We've already tried them a couple times, and next time he requests meatloaf, I'll probably make them again!

You didn't think I'd leave you without any sweets did you?? Stryker's brother graduated from college this year, and for his party I made these:


They weren't really anything special, just chocolate cupcakes with ganache frosting, but aren't they cute?? I got my inspiration from Brown Sugar Bee.

Finally, when we went last weekend to help some friends move, I made these Cookies and Cream Rice Krispie Treats. Yum, yum, yum. That's all I have to say about them.

So tell me, do you try new recipes every week or do you have old standby's that you always make?

Banana Bread Recipe

Teresa requested this recipe, so I thought I'd share it with everyone. Make sure you bake it long enough! I didn't bake mine quite long enough and when I transferred it to the wire rack it pretty much collapsed. Also it wouldn't hurt to leave it in the pan for a little longer.

Special Banana Nut Bread Courtesy of Taste of Home

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups granulated pure cane sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided

ORANGE GLAZE:
1 cup Domino® or C&H® Pure Cane Powdered Sugar
3 tablespoons orange juice
1 teaspoon grated orange peel


Directions:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.