Michael.Adams.Meals.Blog

  Banana Peel Bread 2 Ripe Bananas, Peels only 4 Tablespoons Unsalted Butter, Melted 2 Eggs 1 1/2 Cups All-Purpose Flour 3/4 Cup Sugar 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon of Salt DIRECTIONS: 1. Preheat oven to 350 degrees. Cut banana peels into 1 inch pieces and place them in a small pot with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 mins.  2. Remove pot from heat and allow peels to cool slightly, then strain peels reserving 1/4 cup of liquids, transfer peels and liquids to small measuring cup and puree with an immersion blender until nice and smooth. 3. Butter and lightly flour a loaf pan, then in a large bowl whisk together flour, sugar, baking soda, baking powder and salt until fully combined. Add eggs, peel puree, and butter to dry ingredients and gently whisk together slowly not to over mix. 4. Bake until a toothpick inserted into the center comes out clean, about 40-45 mins rotating once during ...

  Coleslaw 1 Medium Cabbage, Shredded about 6 cups  3 Tablespoons Parsley, Chopped  3 Tablespoons Cilantro, Chopped 1 Small Tomato, Diced 1 Tablespoon of Lemon Juice 2/3 Cup of Mayonnaise  2 Tablespoons of Dijon Mustard 2 Tablespoons of Apple Cider Vinegar 1 Teaspoon of Sugar Salt & Pepper DIRECTIONS: 1. In a small bowl combine mayo, mustard, vinegar, lemon juice, sugar with a pinch of salt and pepper to taste, feel free to add more sugar if you prefer your slaw on the sweeter side. 2. In a large bowl add cabbage, parsley, cilantro and tomatoes use kitchen tongs to fully combine then add sauce to slaw and mix together. Refrigerate slaw for at least 4-6 hours until ready to use, serve over burgers, hotdogs, sandwiches or tacos and ENJOY !!! NOTES: Try making the Coleslaw a day ahead to allow the flavors to fully mix together over night in the refrigerator. 

German Style Meatballs 2 Slices of Bread, Pulsed into Crumbs 1 Egg Yolk 3 Tablespoons Butter 3 Tablespoons Sour Cream 2 Tablespoons Flour 25 Capers 2 Small Yellow Onions, 1 Quartered, 1 Minced 1 lb Ground Meat, Pork, Beef or Turkey 4 Cups of Beef Stock 1 Tablespoon of Lemon Juice 2 oz White Wine 1 Bay Leaf 4 Juniper Berries 5 Peppercorns, Whole Salt & Pepper Fresh Parsley for garnish, chopped DIRECTIONS: 1. In a large skillet on medium heat, melt 1 tablespoon of butter and sauté minced onions until nice and translucent about 6 mins, then set aside to slightly cool. 2. In a large sauce pot on medium low heat up 4 cups of stock along with pepper corns, bay leaf, quartered onion and juniper berries and bring just under a boil. 3. In a large bowl add ground meat, cooked onions, bread crumbs, egg yolk with a good pinch of salt & pepper and fully combine, form mixture into 13 meatballs of the same size. Carefully add all meatballs to stock and boil for about 12 mins until nice and fi...