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Banana Walnut Muffins

22 Apr

I love, love, love banana bread. Whenever I am home in Washington, my mom makes it. When I was in college, my Obachan would send me boxes of banana and zucchini bread. At this point, you know I am not a baker. The other day, I tried making paleo banana nut muffins and they were dis.gus.ting. That’s why I am sticking to eating real banana walnut muffins (I just think muffins are so much cuter than bread slices) on the days when I am loving my carbs.

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So, this morning, I cleaned up my little apartment (how does such a tiny space get soo dirty?) and then baked banana bread. Not only did my apartment smell amazing, the muffins tasted amazing. As soon as they come out of the oven, I like to spread some butter on them and omg, perfection. After the first day though, they are best enjoyed toasted with butter and maybe a smoothie to drink it down with.

I can claim no fame to this recipe. It was given to me by my mama. And it was given to my mama by her mama. That makes it a family recipe. But don’t worry, I am not one of those people that freak out about sharing family recipes. It’s delicious, so I hope you enjoy it.

Ingredient List:
– 3 ripe bananas
– 1/2 C melted margarine
– 1 1/4 C sugar
– 2 eggs
– 2 C flour
– 1 tsp. baking soda
– pinch of salt
– 1 Tbsp. pure vanilla extract
– 1 Tbsp. ground cinnamon
– 1/2 C chopped walnuts

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1. In a large bowl, mix together your bananas, melted margarine, eggs, and vanilla extract. Basically, the wet ingredients.

2. Then, combine all your dry ingredients – sugar, flour, salt, and cinnamon.

3. Stir all ingredients together (do this by hand, not a mixer), add your walnuts. Give it a whirl to distribute the walnuts and then you can put them in your muffin tins.

4. Bake at 350 degrees for 25 minutes.

NOTE: You could also use those mini bread loaf pans. I think this recipe will make one small loaf. If you make muffins, it will make approximately 16.

The Boyfriend Rates It:5
This bread is delicious. The bread itself is light fluffy with just the right amount of banana flavor. And the walnuts always add that much appreciated crunch.

Extra Note from Dyane: I mean, really, why wouldn’t he rate this one highly?


Pork Loin Breakfast Tacos

11 Mar

So…I love leftovers. I know some crazy people refuse to eat anything the second day, but every night when I make dinner, I make four servings – two for dinner that night and two for lunch for the boyfriend and I the next day. Yet, the other day, I made shredded pork loin in the crock pot and we had leftovers for days…I can’t eat it that often (plus, I had plans for meals already for the rest of the week). So that’s when I decided to make an awesome decision — make shredded pork loin breakfast tacos!


They were a hit at breakfast time with the boyfriend! This made us each 2 tacos

– Leftover shredded pork loin
– 2 eggs, scrambled
– Tomato, chopped
– Avocado, sliced
– Cilantro
– Goat cheese (this is just what I had in the fridge but any cheese you like would work here)
– 4 small corn tortillas


1. If you don’t have left over pork loin from this recipe, you need to save this recipe for tomorrow morning and make the pork loin tonight!

2. Scramble two eggs with salt, pepper, and a dash of milk.

3. Divide up all your ingredients into four portions and then make your tacos! Add the eggs, shredded pork loin, diced tomato, avocado slices, cilantro, and goat cheese. A great addition to this would be any salsa you have in your fridge or some Tapatio.


The Boyfriend Rates It:4

These tacos are pretty good. The pork rested overnight in it’s own juices, making it super moist by the time we had them for breakfast. The addition of the egg made it filling and the fresh veggies added freshness and great flavor.

Chorizo Tortas

18 Feb

By now, I think my love for chorizo has been expressed. Pork and soy chorizo are a mainstay in my fridge. Friday mornings (the day I am allowed to eat carbs), I tend to make chorizo con huevo for breakfast. But, the other weekend, the boyfriend and I were at the Mexican market and noticed some delicious bread. Decision made. For breakfast, we would have chorizo tortas. The concept is basically the same, its just a matter of a different carb holding all the deliciousness together for you.


– Good torta bread (you’ll need to go a local Mexican grocery store for this)
– Butter
– Mayo

Chorizo con huevo
– Soy or pork chorizo
– 3 eggs, whisked
– Half an onion
– 2-3 garlic cloves, minced

Pickled jalapenos:
– 2 jalapenos, sliced
– Slices of onion
– Apple cider vinegar
– Juice of 1 large lime
– Salt

– Cilantro
– Cheese (preferably cotija)
– Avocado, sliced

Extra toppings:
– Salsa
– Tapatio

1. In a large skillet, cook the onion and garlic in the oil of your choice. Add your chorizo and cook until crispy. If using pork chorizo, you will not need much oil to cook the onion and garlic because the pork will add a lot of fat to the pan. You might even need to wipe the pan slightly before adding the eggs to rid of excess oil. If using soy chorizo, the texture won’t get as crispy so just be mindful – still delicoius! Once the chorizo is crispy, add in the whisked eggs and cook until fully incorporated.

2. While cooking the chorizo, thinly slice up some onion and one or two jalapenos. In a small bowl, combine the sliced onion and jalapenos with apple cider vinegar, the juice of 1-2 limes, and some salt. You basically want the juices to cover the onion and jalapeno. Let these soak until you are ready to assemble your torta — quick pickled onions and jalapenos add a great little zing and heat to this breakfast sandwich.

3. Prepare your other toppings – sliced avocado, cilantro, cheese, and salsa.

4. In another pan, add an embarrassing amount of butter and toast the torta bread.

5. Now – time to assemble! I am not a huge mayo fan, but the boyfriend swears up and down that a smear of mayo is required on the torta bread. I add a baby amount and a good healthy smear on his. Next, add your chorizo and toppings and serve up!

Depending on your bread, sometimes I tear out a little whole of bread from the bottom piece of the bread in order to allow more fillings. This helps this giant sandwich close so you can hold it and eat up!

Serve with a spicy michelada and enjoy!



The Boyfriend Rates It:4.5

Mmm, mmm,mmm. Tortas are one of my favorite meals of all time. I don’t know many people that can resist the smokey spicy aroma of chorizo in the morning. Add to that crisp onions that have been marinated in vinegar and lemon juice, creamy avocado and some homemade salsa and your in for a treat. Buen provecho 🙂

Chorizo con Huevo (my other favorite breakfast)

6 Nov

Yes, chilaquiles is a favorite. But, chorizo con huevo is about ten times faster and just as delicious. It was the first meal I craved after 25 days of Asian food and boyfriend’s mom hooked it up. This is another meal that the boyfriend taught me to make. It also might be the breakfast that he cooked for me that made me decide he was a keeper – I love it that much.

Chorizo is like a Mexican sausage, most typically pork, but I see it with beef frequently also. However, although we are certainly not vegetarians, we prefer this dish with soy chorizo. The flavor is obviously not as strong as the pork chorizo, but with the frequency that we eat this for breakfast, it just feels healthier. Be aware though – for some ridiculous reason the soy chorizo tends to be much pricier than the pork chorizo. Due to this reason, the other day I saw a sale for the soyrizo for 99 cents and bought ten. Seriously. The boyfriend was cracking up at me because I let out such a squeal of delight at the grocery store when I saw that sign. Who gets that excited for chorizo? This girl, apparently.

Since dating the boyfriend, I have also become a snob about tortillas. I used to always eat the Mission brand and thought they were perfect (just like canned refried beans). And, why not? I had never been exposed to anything different. Pero, there is a HUGE difference. Now, we only buy these:

With one package of chorizo and three eggs, we both eat breakfast twice. To cook the chorizo con huevo, I start with a little minced garlic and chopped onion in the pan with olive oil on medium heat. Once that cooks down a bit, add the chorizo.

Boyfriend likes the chorizo crispy. Because it is soy, you need to have enough oil in your pan so it won’t burn. If you were to use real chorizo, there is usually enough fat in the pork that this isn’t a necessity. Once the chorizo is cooked down so that is crispy, it looks like this:

Take your three eggs and beat them with milk, salt, and pepper. Pour them over the chorizo and stir, stir, stir until it is all cooked.

Cook your tortillas and serve up!

The great thing about this breakfast is that you can eat it with just about anything you like….just with a tortilla as a scooper, as a burrito, with beans, with papas (potatoes), sour cream, avocado, salsa, tapatio…oh, the options are endless and they are all delicious! And drink it with a michelada!

The Boyfriend Rates It:4.5
I grew up eating this and it’s still super delicious to me. Just the smell of the chorizo cooking gets me out of bed. Something about that smokey spicy smell. And served with a good tortilla, beans, avocado and a great salsa, MMMMMMMM.

French Toast

3 Nov

Oh, my sweet, sweet boyfriend. This time around…he cooked, and I ate!

When the boyfriend and I first started dating, french toast is how he “wooed” me. Seriously. He swore up and down that he was the master chef of breakfasts. Do you see how this worked in his favor? 😉

Then, he started making promises of making breakfast for me everyday since I go to work hours before he does. This sometimes happens. (He thinks that coffee makes itself every morning) But, when it does happen, it is pretty awesome.

I suck at making french toast. When I make it, its burnt on the outside and soggy in the middle. I also love french toast. I have distinct memories of my mom making it for me before I was sent off to elementary school in the mornings. She is such a good Okasan.

Anyway, back to boyfriend’s french toast….

French toast is not complicated. This is all it took:

– 4 slices white bread
– 2 eggs
– Brown sugar
– Cinnamon
– Vanilla extract
– Milk

He doesn’t do measurements either. He just mixed in two eggs with some milk, brown sugar, cinnamon, a drop or two of vanilla extract and called it good. Dip each slice of bread into the mixture so its well coated and then cook in a well-buttered pan.

Because he seriously does kill at making french toast, last year I bought him this cast iron pan that is the perfect french toast cooking size.

Then, top with butter and some syrup and eat up!

And now, finally, my turn…

The Girlfriend Rates It! 4. Really, my boyfriend is cooking me breakfast. What can I say? It’s definitely not burnt on the outside and soggy on the inside like when I try! And the perfect sweetness with the cinnamon and brown sugar.