I recently received a B&D plug-in grill, so I figured I would give it a try – cooked some grilled cheese sandwiches in it and devoured them with some tomato soup. Mmmm. I had forgotten how good that combination is.
Also, my mom gave me a variety of cheeses from one of the folks’ local (southern Wisconsin) cheesemakers, and this was a great vehicle for trying them out as well.
A good grilled cheese (especially with good cheese(s) does not get enough credit!
Today we finally made some home made mozzerella. We had attended a class last February, courtesy of Christmas gift from the kids. It didn’t come out as well as in class, but it was fun.
I’m grilling venison steaks for dinner, brushed with olive oil and sprinkled with sea salt and pepper. Medium rare, of course.
I am making Spanish garbanzos (chorizo and smoked paprika).
I’m spending much of the day removing wallpaper 
but am trying a new Instant Pot recipe for baked potato soup! Hopefully it’s good enough for leftovers for lunch this week!
Recipe please?
I made this over the weekend with chicken, mashed potatoes and roasted asparagus and it was a big hit with H.
Yum! I’m pretty sure I’d be willing to take a bath in that @showmom858 
I made this recipe last night and it was easy, didn’t call for outrageous ingredients. As written, it would probably be a 7.5/10 recipe but with a few tweaks, I’d call it an 8.5 at least combining ease and tastiness!
My tweaks included:
Added in a little Better than Bouillon for extra depth.
Do mash some of the potatoes in the last couple of steps.
Add in more seasoning (garlic powder, red pepper flakes) and fresh herbs
I also added a dash of cayenne on top of mine along with the bacon and cheddar. I like a kick to my soup!
Picky husband also liked it. 
Could be made stove top too I’m sure. But easy and quick in Instant Pot.
I have 2 ripe bananas. Do you have a good banana bread recipe for 2 bananas?
Where is that recipe for two ingredient pancakes that uses banana?
@abasket didn’t you post that?
Just made this one today! I only had 2 large bananas and it worked fine. You can cut down your other ingredients a tad if you want but I did not. Or add in like 1/4 applesauce with your bananas
You can also leave out the chocolate chips no big deal or just sprinkle a few on top before baking
That wasn’t me but @sushiritto knows the recipe!
I have a taste for banana bread. I do know how to make the banana pancakes.
Thanks for the recipe!
It wasn’t posted by me. They’re very simple and easy to make, but with no flour, they’re not a regular pancake, though close enough for me.
I just mix two egg whites (most will use the entire egg) and one banana in a bowl and then you pour it on a pan. I use avocado oil, but you can olive oil or butter.
I actually mix in some cinnamon in the bowl and then while the pancake is frying up, I sprinkle a mixture of wheat germ, chia seeds, hemp seeds and flax seed on the top. I quickly found out that if you cover the pan, the pancakes will fluff up like a normal pancake. 
There are a bunch of links for the recipe, but here’s one:
I throw a mix of berries on them after they’re done. I love them and they’re very healthy. I eat mainly a paleo diet so these work out great for me.
Thanks!
Not sure there is a paywall for this— but in today’s NYT there is a recipe for miso pecan banana bread. I thought that sounded interesting.
I bet this is good. My favorite cookie at the moment is a miso choc chip cookie at our local coffee shop. The savoryness added by the miso takes it to a whole different level.
I went to our newly opened Korean supermarket. It was an old Albertson’s so this place was huge. I enjoyed perusing the aisles on a rainy Saturday. I bought my needed ingredients (and so much more!) and am making kimchi udon noodles.