Nutella Swirled Peanut Butter Banana Bread

Baking in the fall and winter is the best!

Especially on a weekend morning.

The kitchen is all cozy and warm from the oven, and then you get to eat something that's warm and toasty along with your morning coffee or tea.  Oh, it's just the best feeling, don't you think?  It reminds me of baking with my mom when I was growing up.  Dreaming of muffins and quick breads and pies, Oh My!

Today is all about quick breads though.  I just love them.  They are really a form of cake, in between a muffin and a cake I would say.  They are very easy to throw together.  I think the hardest part is waiting for them to bake, because they do require usually around 50-60 minutes in the oven.  Waiting, waiting, waiting....when will the magic happen?

But when that hot, steamy bread comes out of the oven and the aroma fills the air, oh boy....look out.  Heaven is visiting you! 

NUTELLA SWIRLED PEANUT BUTTER BANANA BREAD

Quick breads come in so many varieties.  Banana bread is a standard and is very popular.  Some of my favorite quick breads are Apple Cider Quick Bread,  Strawberry Banana Bread, and Cranberry Orange Quick Bread.  Today we are talking chocolate and peanut butter banana bread.  And not just any chocolate, but Nutella...swirled in the quick bread.  Oh boy!  Just thinking about the combination of chocolate and peanut butter, warm from the oven is making my mouth water!

You, your family, and your kids are sure to love this breakfast treat.  It's not only for breakfast though.  It makes a good after school snack, and it's great with afternoon tea.  Dessert, "Yes Please..."  This is good any 'ole time in my house.  Here's a secret...we've been known to snack on this in bed, crumbs and all.

So make sure to try this right away.  It's the perfect weather for a warm, fresh from the oven, quick bread. 

Enjoy!






Nutella Swirled Peanut Butter Banana Bread


3 very ripe bananas, mashed
1/4 c canola oil
1 egg
1/3 c sugar
1/4 c packed brown sugar
1 1/2 c flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c Reese's Peanut Chips
3 Tbls Nutella

Preheat oven to 350F. Spray a 9x5 inch loaf pan with cooking spray and set it aside.

In a medium bowl, add together flour, baking soda, baking powder and salt, whisking to blend. In a large bowl, add mashed bananas, oil, egg and sugars.  Stir until combined well.

Add the flour mixture into the banana mixture stir until just combined. Do not overmix. Fold in peanut butter chips.

Spread batter into pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges remove from loaf pan, placing on a cooling rack.  Allow to cool for at least 20 minutes and then slice with a serrated knife.

Crispy Baked Chicken Flautas

Yum

Recently I had a huge craving for Flautas.  Weird huh?

Believe me I love a good taquito and have ordered them a zillion times over the years eating out at our favorite Mexican restaurants, but I really do love a good Chicken Flauta too.  I think it must be the flour tortilla that turns into this light and flaky yummy goodness when they fry them.

Out here in Los Angeles, our taquitos are made with corn tortillas and the flautas are made with flour tortillas.  So when I make either of them, that's how they have to be.  I grew up with them that way!

The other day we were going out to dinner, intending to eat Mexican food, and I was all set to get me some Flautas.  Well we ended up eating Italian and I was craving the Flautas ever since!  That's when I decided to cook up a big batch of Slow Cooker Shredded Chicken Taco Meat, which I posted the other day in anticipation of making Crispy Baked Chicken Flautas.

CRISPY BAKED CHICKEN FLAUTAS

I decided to bake them to save on all the fat you get when you fry them.  Who doesn't want a healthier Flauta?  These were so easy to throw together and with the chicken already made half the battle was already done.  I added sour cream to the chicken for a creamy filling, along with cheese, and flour tortillas.  I used what I had which were a little large, so I cut the tortillas in half and rolled them up.  I would suggest using a 6 inch fajita size if available.

You guys, these are SO GOOD. The chicken really tastes good and when you bake them at a high temperature they turn nice and crispy. You need to make these ASAP.

Crispy Baked Chicken Flautas

2 - 2 1/2 cups Slow Cooker Shredded Chicken Taco Meat

1/2 cup sour cream
10 fajita size flour tortillas (6 inches)
1/2 cup Monterey Jack cheese, shredded
cooking spray
Garnish:  sour cream, guacamole, salsa

Preheat the oven to 450 degrees.

In a medium bowl add the chicken and the sour cream.  Mix until well blended. 

Spoon several tablespoons of the chicken mixture along the edge of the tortilla.  Sprinkle with a little cheese and roll up.  Place seam side down on a baking sheet.  Repeat with remaining tortillas. 

Spray the flautas lightly with cooking spray. Bake for 8-10 minutes, check them on the other side for cripsness and if they need some crisping on the bottom, turn them over and bake for 2 minutes, if not take them out.   Serve with garnishes.

Baked Chicken Tacos

Yum

The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.

BAKED CHICKEN TACOS

The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.

Enjoy!

Baked Chicken Tacos


serves 4

1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
8 Crispy Taco Shells (store bought)
1/2 cup grated cheddar
Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

Preheat oven to 350 degrees.

Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

Remove from the oven and top with any garnishes.  Serve hot.