Banana Chocolate Chip Muffin Recipe (or Banana Bread)
We stopped at a coffee shop on our recent day trip to Raleigh and I got a banana nut muffin (and a latte:)…which of course reminded me how much I love these muffins!! See me running home the next day to whip up a batch??
I’ve been making this banana bread recipe for more than ten years. It’s old hat to me and almost comfort food in a way. Originally it was from Paula Dean, but as usual I tweaked it by adding the applesauce and chocolate chips. The applesauce makes it super moist and delicious!! It’s a family favorite!
You can easily make this recipe in a loaf pan to make banana bread or go the muffin route like we do. I choose to make muffins because my son has a severe nut allergy. By making muffins, I can make some with nuts and some without. Just fill the muffin tins without nuts first, then add the nuts to your batter and scoop the rest. Super easy and makes everyone happy! If you choose to make the banana bread in a loaf pan, just cook on 350 degrees for 50 minutes.
The Most Amazing Creamy Chicken Enchiladas!
I know y’all know by now how much I love Mexican food.
And Cinco de Mayo is just the perfect opportunity to make my favorite chicken enchiladas!
I was totally inspired on our recent trip to San Antonio by all the amazing Tex-Mex food…so I absolutely had to come home and throw some together for dinner!
These creamy chicken enchiladas are so flavorful. My entire family raved about them! Homemade enchilada sauce paired with tender chicken and lots of cheese make for a winning combo. If you’ve never made homemade enchilada sauce before, please I beg you to try! It is so freaking good…I can’t even explain how yummy it is! Again, I cook my chicken in the crockpot with just some salt and pepper which allows me to shred it so easily! Then, I add white sharp cheddar cheese and cream cheese to fill my enchiladas. Top them with the sauce and more cheese and you have the most amazing chicken enchiladas! I like to serve with chips, homemade salsa, guacamole, fresh corn, and refried beans. Oh! And a margarita-it’s a fiesta!!
Amazing Chicken Enchiladas
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Homemade Enchilada Sauce
Extra Virgin Olive Oil
Double concentrated tomato paste
Chicken breasts (shredded)
Grated extra sharp white cheddar cheese (or 12 ounces)
To make the Enchilada Sauce
Heat olive oil in a saucepan on medium-high heat and add flour. Whisk together about a minute. Add seasonings and tomato paste and whisk constantly until thoroughly combined. Gradually add the chicken broth stirring constantly to make sure there are no lumps. Let come to a boil for about 2 minutes. Take off the heat and let cool.
To assemble the Chicken Enchiladas
I like to do this assembly line style in a 9 x 13 pan:
Spread a thin layer of cream cheese on half of the tortilla and enchilada sauce on the other half of the tortilla.
Next add the chicken and some cheese in the middle of your tortilla.
Roll each tortilla letting the cream cheese act like glue.
Repeat with each until you have rolled all the enchiladas.
Cover all the rolled tortillas in the enchilada sauce and sprinkle with cheese.
Bake at 350 degrees for 45 minutes.
I like to cook my chicken in the crock pot for two reasons: it shreds so easily and you can use that chicken broth in the enchilada sauce. I typically cook the chicken on high for four hours with salt and pepper. You can use any cooked chicken for this recipe if you don't have time to use your crock pot.
This enchilada sauce recipe was originally from Happily Unprocessed with of course my own little tweak.
Cheers Friends!! My margaritas are pretty plain and simple: just your favorite mix, tequila, and some fresh limes. I prefer mine on the rocks, but frozen is always good too! And of course you need a margarita to go with these amazing creamy chicken enchiladas!
Let me know what y’all think…and be sure to check out my salsa recipe HERE and my guacamole recipe HERE!
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Super Simple Guacamole Recipe!
Holy Moly I love Guacamole!
No, seriously…I might have a problem. I can eat this stuff as a meal by itself.
I love getting it at restaurants…but A. you never know if it’s fresh and B. it’s expensive!! Truth be told…I ate a lot of this stuff on our recent trip to San Antonio. So, as soon as I got home, I decided to share this super simple recipe to make at home…you should give it a whirl! (Read about all the amazing food we ate in San Antonio HERE.)
Fresh ingredients…just avocados, onion, lime, and some spices…and you are good to go! One important thing to remember is that it does not keep long…I usually make it in the morning and it’s gone by the next day. But you can totally make as much as you want depending on how many people you’re trying to feed. This recipe is usually good for two people. If it’s just me, then I cut the recipe in half- simple! Some people don’t mind room temperature guacamole, but I prefer to chill mine if the refrigerator for a couple hours. I think the flavor is better, but that’s just my opinion!
Who loves chips and salsa??
Well, this girl sure does!! I adore Mexican food…it’s pretty much my favorite.
We just got home from spring break in Houston, Texas and ate at this amazing Mexican restaurant with the best salsa!! Read about our fun trip HERE.
So…Cinco de Mayo is just a few days away! I guess that means I better get busy, right?? Homemade salsa is actually quite simple. Throw a bunch of fresh ingredients in your food processor or blender and voila! I’m going to stop you here though. If you are accustomed to jarred salsa, this has a very different flavor and you may not like it! My recommendation might be to start with half canned tomatoes and half fresh if you don’t love the taste of fresh tomatoes. But if you love fresh homemade salsa…try this recipe!
Salsa is super fun because you can definitely mix it up if you want more heat, then add more jalapeno. If you want more spice, add more cumin or some chili powder. Taylor it to your taste and what you like…that’s the beauty of homemade salsa! I like a little bit of cilantro, but my mother would add an entire bunch if I let her!
My Husband Approved Chicken Salad Recipe
My husband was raised in the South. I was not. So when we got married, I learned of his love of chicken salad, which in turn, created mine. I also learned that there are many, many versions of chicken salad. So, my mother-in-law graciously gave me her recipe…which of course, I tweaked just a teeny bit. Here in the South, we eat a lot of chicken salad…as a meal, as a snack, tailgating, parties…you name it, someone will bring it!!
Aren’t these little chicken salad cracker appetizers the cutest? Anyway…
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Chocolate Covered Strawberries
Have you ever checked into a hotel and had these little bites of yumminess waiting for you? It’s one of the best little welcome surprises I’ve ever received at a recent mini vacay for my birthday.
It’s also something I often make at home. This is truly one of the most simple, most decadent treats you can make. Trust me…you can do this!!!
If you’re looking for a dessert to take to your family holiday gathering, a neighborhood party, or even a gift for a friend…look no further! Chocolate Covered Strawberries are one of those things people spend a lot of money on, but truly you can make these all by yourself!
And they are super versatile…today I was going for more of an Easter/ Spring theme, but I’ve done Valentines, Christmas, and just plain old everyday strawberries. They are my mother-in-law’s favorite treat, so I often make them for her. You can use white, milk, dark, bittersweet chocolate, OR colored chocolate melts (look at your craft store if your grocery store doesn’t carry these or just order them off Amazon HERE). It may take some practice getting them to look pretty…but regardless of what they look like, they always taste YUMMMM.
This is also a fun activity to do with the kids! I love getting my kids involved in the kitchen…and they love eating the leftovers!
Chocolate Covered Strawberries
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
almond bark or chocolate melts
Crisco (as needed)
Sprinkles (if desired)
Rinse and dry all strawberries.
Melt almond bark and Crisco in the microwave. I've found the amount of Crisco is different depending on the type of chocolate you are using, time of year and where in the country you are located. I know this sounds crazy but it's true. The Crisco thins out the chocolate...start with a tablespoon and add more if needed. Start with a minute in the microwave and add more time 30 seconds at a time, stirring as you go. You don't want to burn the chocolate.
Dip each strawberry, holding by the stems firmly in the chocolate and let excess chocolate drip off before placing each one on a cookie sheet covered in wax paper. Decorate with sprinkles or drizzle with a different color chocolate. Place in refrigerator for at least 30 minutes to let chocolate firm up. Enjoy!
What’s your go-to dessert recipe? Let me know what y’all think!
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The Best Tasting Green Smoothie
I have tried A LOT of different smoothie recipes. This is by far, my favorite! It’s so simple and more importantly, it is the Best Tasting Green Smoothie!
This is my GO-TO vacation indulgence recovery breakfast. I often indulge on vacation and this is an awesome way to up my leafy greens intake and get back on track when we get home. It’s safe to say I have a bit of an addiction to sweets and desserts….if it’s bad for you, I generally love it!
For real though, I’m not a health freak and I’m not trying to lose weight…it is more about adding a healthier component in order to find a good balance. It’s about trying to add in enough green vegetables in a quick, easy, and tasty way. I find this to be a very filling breakfast and you get the fantastic health benefits of spinach. I’ve tried other greens like kale, etc. but find spinach to have the best flavor (or lack thereof). The secret ingredient, however, is the pear! The pear makes it juicy and sweet and SO yummy!