Trailer Trash


Recipes, Cookies, Quinoa, Oh My! (Read 441 times)


Connoisseur of Cookies

    I think it looks delicious.



    "C" is for cookie.  That's good enough for me.

    Refurbished Hip

      I think it looks delicious.


      You just want me to bake you pie. Big grin


      Connoisseur of Cookies


        You just want me to bake you pie. Big grin


        Well, yeah. Perhaps. We could make cookies, too. Wink



        "C" is for cookie.  That's good enough for me.


        Faster Than Your Couch!

          I just want to draw your attention to a very quick and easy fruit bake, which makes it easy to justify your long runs (after all, someone will have to bring home the blackberries, blueberries, raspberries,...):


          2 Tbsp butter

          3/4 cup flour (I use whole grain)

          1/4 to 1/2 cup granulated sugar

          1 tsp baking powder

          1/4 tsp salt

          3/4 cup milk

          1 tsp vanilla extract

          2 to 3 cups of fruit (berries, or diced)

          1Tbsp lemon juice

          ground cinnamon (e.g. for black- or blueberries) or ginger (e.g. for peaches)


          In a deep 9x13 cookie sheet, or a deep pie dish, or a n oven-proof glass or ceramic dish, melt the butter (I do this by placing the dish with the butter in the oven for a few minutes while pre-heating to 350 F).


          Mix flour, sugar (adjust amount to taste and sweetness of the fruits), baking powder and salt.


          Wash fruit if needed, add lemon juice, mix gently.


          Add vanilla to milk, and then the milk to flour mixture, blend quickly until smooth.


          Swirl butter in baking dish to cover the surface, then pour batter into hot butter. Quickly sprinkle fruit over batter. Sprinkle a dash of spice on top.


          Bake at 350F for about 30minutes, until edges are slightly brown, and center is set (test with a toothpick, if it comes out clean, it is done, but the fruit might stick to the toothpick).



          It tastes great warm out of the oven, or cold, with whipped cream, or ice cream.


          You can also add your favorite streusel or crumble topping before baking.

          Run for fun.

          Uh oh... now what?


            Yay (extra large and very loud)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!




            I need to be more (any at all) consistent -- there is a social skills class at the senior center next week.


            Faster Than Your Couch!

              I just heard this recipe on the radio. Elvis Presley seems to have loved it, and I think it might be a great recovery drink post-race, if you like the combination of flavors.


              Sean Brock's Elvis Presley Milkshake


              Serves 4 to 6  1 (trail runner)


              5 thick-cut strips of smoked bacon

              2 very ripe bananas

              1/2 cup smooth peanut butter

              1/4 cup Buffalo Trace bourbon

              3 cups vanilla ice cream, softened slightly

              3 tablespoons of bacon fat, cooled


              In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.


              Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds.

              If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.

              Run for fun.


                Spicy Pineapple Chicken Kabobs

                1-1.5 pounds of chicken breast and/or thighs
                1/2 fresh pineapple cut into chunks

                2 bell peppers cut into chunks

                1-2 sweet onions cut into chunks


                Pineapple Marinade:
                ¼ cup pineapple juice
                2 tablespoons soy sauce
                3 tablespoons honey
                2 tablespoons vinegar
                1 teaspoon sesame oil
                ¼ teaspoon ginger
                ¼ teaspoon garlic powder
                2 tablespoons olive oil


                Grilling Sauce:
                ½ cup pineapple juice
                2 tablespoons honey
                1 tablespoon sriracha sauce
                1 tablespoon olive oil
                1 teaspoon soy sauce





                Mix together ¼ cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.
                Cut chicken into bite size pieces and place in the marinade, cover and refrigerate for 4-12 hours.


                Grilling Sauce:
                In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.

                Thread the chicken, bell pepper, pineapple and onions onto skewers kabobs, alternating items.

                Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.