Wayfinder's Galley

Cody

Pineapple Coconut (Sticky) Rice

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This easy and delicious Pineapple Coconut (Sticky) Rice is a great side dish that only uses 4 ingredients!

This easy and delicious Pineapple Coconut (Sticky) Rice is a great side dish that only uses 4 ingredients!

So, before I moved back to Small Town, USA, takeout food was a way bigger part of my life.  My roommate and I had our regular spots and pretty much knew the menus by heart.  We ordered from this Thai place ALOT.  Chicken Pad Thai with an order of grilled mangoes and sticky rice was my go-to.  Typically, I’d eat half the rice and mangoes for dessert and then the other for breakfast the following morning. To this day, I’ve yet to find a place to knock it off of my “number 1” Thai spot.  

My roommate called in his dinner one night while I was at work.  This typically created a comical scenario because the language barrier was huge! We’re talking Texas meets Thai, here. There were times where he was furious, I was dying laughing, and no order was able to be made.  This happened with the roles reversed, too.  Anyway, when I got home, he was like, “Dude, you order too much Thai food!” He continued to tell me that he had gone through the typical debacle in trying to order his food and, when he finally got his order through, he gave them our address for delivery.  These fine people responded with, “Ah, Mr. Cody!! You want mangoes!?”  My love for sticky rice and mangoes was now well known.

Now, there are no Thai places where I live and the only delivery option is pizza (the majority of those won’t come to our location either).  So, I figured out a way to get my sticky rice fix that is almost as easy!  This particular recipe has a pineapple twist and is great with dishes such as fish tacos, teriyaki chicken, or any “tropical” meal.  It also functions well as a dessert (for me at least), especially if you add a tablespoon or two of sugar.  For regular sticky rice, simply omit the pineapple.  

I use a rice cooker every time with no issues.  If you do not have one, I’d definitely recommend getting one (costs about $30), but this recipe can be done without it. *see notes 

Pineapple Coconut (Sticky) Rice

Pineapple Coconut (Sticky) Rice
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

  • 1 cup jasmine rice
  • 1 can coconut milk
  • 1 cup water
  • 1/4 cup crushed pineapple
  • 1 tbsp sugar (optional)

Instructions

  1. Pour all of the ingredients into the rice cooker and stir well.
  2. Close the lid, select the white rice setting and walk away.
  3. Your sticky rice will be ready in approximately 45 minutes.

Notes

*If you do not have a rice cooker, bring the water and coconut milk to boil. Add the rice and pineapple, stir, reduce heat to low and cover. Cook for 15-20 minutes.

** To reduce calories, use lite coconut milk

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 21gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 16gFiber: 0gSugar: 2gProtein: 3g
© Cody
Category: Side Dish

 

Fried Apples

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These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or as a stand alone side.

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.

Fried apples are delicious as a side or dessert,

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.

or mixed in oatmeal for breakfast,

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

and even on a burger!

Fried Apples

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Ingredients

  • 4 granny smith apples (sliced or chopped)
  • 4 tsp cinnamon
  • 2 tbsp sugar
  • 4 tbsp butter
  • 4 tbsp water

Instructions

  1. Melt the butter in a large saucepan or skillet (with lid) over medium heat.
  2. Core and slice/chop the apples. Mix the cinnamon and sugar well. Liberally cover the apples and place them in the skillet. Add water, stir well, and cover.
  3. Cook for 10 minutes, or until the apples are soft and golden brown. Give them a good stir halfway through.
© Cody

Easy Breakfast Corn Dogs

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These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!

 

The Keys to Ease 

There a couple of key things that help this recipe not turn into a kitchen disaster.  They are also pretty common items (in our house at least): a cup and toothpicks. To make a more traditional corn dog, stick the popsicle sticks about halfway into one end of the sausages before baking.  The problem here is that I, personally, seem to never have popsicle sticks in the house when we want them.  So, we’ve found that toothpicks work just as good, if not better, and are easier to handle in the fryer.  We stick the tooth picks in the sausages, dredge and batter, then slide them off of the toothpick and into the fryer.  Out comes little golden dippers comparable to the mini freezer corn dogs you can get at the store.

After mixing the pancake batter, pour it into a cup for dipping. This is WAY easier than using the mixing bowl.  Simply take the dredged sausage on a stick and dunk it into the cup, being sure to slightly twist as you remove it from the batter.  As the amount of batter lessens, just refill the cup. 

The Ingredients

Pretty much any breakfast sausage link and pancake mix will work here but we definitely have our favorites.  For this recipe, maple sausage links are the best! I mean they’re dipped in pancake batter so it only makes sense, right? As far as the pancake mix goes, the below recipe uses the instructions from the Krusteaz Protein Pancake Mix box. Like I said, though, pretty much any mix will work.  Just make sure that the batter isn’t too runny! We usually start with 4 servings, according to the nutrition facts on the back of the box, and end up with 1-2 pancakes worth of batter left in the cup when all is said and done. 

Easy Breakfast Corn Dogs

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 1 1/3 cups water
  • 2 cups Krusteaz Protein pancake mix
  • 1 package maple sausage links
  • oil for frying

Instructions

  1. Preheat the oven to 400 degrees and the oil in fryer to 350.
  2. Place the sausages on a roasting pan and bake for approximately 10 minutes. Turn the links over and bake for an additional ten minutes. Remove and let cool.
  3. Mix your choice of pancake mix per the package instructions and pour some extra dry mix on a plate for dredging.
  4. Stick toothpicks about halfway into the sausage link through one end. Roll the sausage in the dry pancake mix, then dip into the pancake batter (using your preferred method from above). Make sure that the sausage is fully coated. Drop in the fryer until golden (2-3 min).
  5. Enjoy with your favorite syrup.

Notes

Required: Deep fryer, roasting pan, Popsicle sticks or toothpicks

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 758mgCarbohydrates: 47gFiber: 2gSugar: 10gProtein: 8g

may vary depending on your choice of ingredients

© Cody
Category: Breakfast

The Funky Java Burger

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The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

Several years ago, I spent the weekend in St. Louis for a good friend’s bachelor party. Typical guy’s trip……ball game, casino, good times, and we ate some good food!!  One place, Bailey’s Range, was legit! With top-notch burgers, scratch shakes, and a couple dozen local beers on tap, we got comfortable for a bit.  

My wife was pregnant at the time, so I wasn’t really drinking.  It “takes two to tango” and I’m not the type of dude to leave a friend hanging on the outside of a good time when I partly put them there. She has been one of my best friends from the get, so I didn’t consume alcohol and followed the pregnant diet for nine(ish) months; which was easy except for the constant batches of muffins. I couldn’t hang with her on those and that didn’t seem to bother her in the least.  Anyway, since I wasn’t balancing the liquid diet on this trip, my inner foodie was going wild! 

This place has a revolving menu with weekly burger battles so this burger isn’t there anymore, but it was. And it was amazing! It sounds crazy, I know.  Trust me, though, just go for it!  

The Burger & Coffee

This is a perfectly balanced half pound burger! The espresso creates a very robust sear on the meat.  Therefore, my favorite cooking method for these is the flat iron grill or cast iron.  This method helps create the perfect glazed coffee crust. If you decide to downsize the burger, consider dialing back on the espresso as well.  I’ve made these on 1/3 lb patties and it can be easy for the coffee to become overwhelming with a slight bitterness when dealing with smaller burgers. 

The Funky Java Burger

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 1 lb ground beef
  • 2 brioche buns
  • 1/4 cup blue cheese
  • 1/4 red onion, sliced
  • 1 granny smith apple
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1 1/2 tbs sugar
  • 4 tsp espresso
  • salt & pepper to taste

Instructions

  1. Patty the meat into two, 1/2 lb patties. Salt & Pepper to taste and rub 1 tsp of espresso onto each side. Cook to your preference over medium high.
  2. While the burgers are cooking, caramelize the onions by placing them in a skillet, over medium heat.
  3. For the apples: Melt the butter in a skillet over medium heat. Core/chop the apple. Mix the cinnamon and sugar well. Liberally cover the apples and place them in the skillet. Cook for about 10 minutes, or until the apples are soft and golden brown.
  4. As soon as the burgers are removed from the heat, top them with equal amounts of bleu cheese (1/8 cup each) allowing it to soften slightly.
  5. Toast the brioche buns and place the burgers on the bottom halves. Equally cover the burgers with the fried apples and caramelized onions.

Notes

If you have a hard time balancing things in the kitchen, simply prepare the onions and apples prior prior to the meat and keep them warm until time to serve.

© Cody
For other delicious burger recipes, check out The Triple Stack Burger and PB&J Burger.

Banana Burrito

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 A delicious dessert burrito that’s filled with fried bananas and coated with cinnamon and sugar!!!

A delicious dessert burrito that's filled with fried bananas and coated with cinnamon and sugar!!!

Some years back, I got The Wild Kitchen Cookbook, Vol. 1 from Wilderness Athlete. (click here, for Vol. 2 or 3)  One of the things that it turned me on to, was fried bananas.  Delicious!!! I use them in oatmeal pretty regularly, with some walnuts or sliced almonds.  Another great way to serve them is over sticky rice. But here recently, I decided to wrap them in tortillas……and fry them again!

The Seasoning

The recipe below just calls for cinnamon and sugar, two pretty common items found in kitchens (we keep a pre-mixed container in ours). However, I tend to vary the seasoning for fried bananas depending on what I’m making.  With something like oatmeal, I’ll go a little sweeter with cinnamon, maybe some honey or nutmeg, or Flavorgod Buttery Cinnamon Roll.  With these burritos, though, I like to use Montana Mex Sweet Seasoning on the bananas to add some zest/spice to the sweet, giving the dessert it’s “burrito” vibe. Then, I’ll top the burrito with the cinnamon and sugar mix. 

A delicious dessert burrito that's filled with fried bananas and coated with cinnamon and sugar!!!

Side note:

Not a huge banana fan? Sub granny smith apples for the bananas!  And for a real apple pie taste, use butter instead of coconut oil.

Banana Burrito

A delicious dessert burrito that's filled with fried bananas and coated with cinnamon and sugar!!!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients

  • 1 tortilla wrap
  • 1 banana, sliced
  • 2 tbs coconut oil
  • 1 tsp cinnamon
  • 1 1/2 tsp sugar

Instructions

  1. Heat 1 tbsp of coconut oil in a skillet over medium high heat.
  2. Mix the cinnamon and sugar together and sprinkle about half of it over the sliced bananas.
  3. Place the bananas in the skillet and fry for approximately 1 minute per side.
  4. Roll the fried bananas in the tortilla wrap. I do this by laying a line of fried bananas and folding the tortilla; then lay another line of fried bananas, and fold again, and so on. This creates a type of layering system in your burrito so that it doesn't turn into a mess later. Ensure to tuck the ends as you are rolling it.
  5. Add the other tablespoon of coconut oil to the skillet over medium heat. Place the burrito, fold down, into the skillet until golden on each side (1-2 minutes per side).
  6. Remove from skillet and immediately top with the remainder of the cinnamon sugar.
© Cody
Category: Dessert

Banana Pudding Protein Shake

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Quick and easy (5 minutes/5 ingredients), you can enjoy this Banana Pudding Protein Shake any time of day!!

Quick and easy (five minutes/five ingredients), you can enjoy this Banana Pudding Protein Shake any time of day!!

Banana pudding is one my favorite desserts! I love it!! Breakfast, lunch, or dinner, it doesn’t matter.  The crave has even carried over into other desserts.  One of my favorite ice creams at the local ice cream shop….banana pudding.  My favorite milkshake at The Cookout? Banana pudding.  So, I’m sure you kind of get the picture.  

Anyway, one day I was whipping up some banana pudding and found that someone (not me) had put a serious dent in the Nilla wafers.  I wasn’t giving up that easy, so I decided to improvise and add some Biscoff cookies that we had in the cabinet. A “new” banana pudding recipe was formed. This shake is a spin-off of that recipe.  

Fuel up after a workout, drink it as a breakfast smoothie, or even as a snack.  Hope you enjoy!

Banana Pudding Protein Shake

Quick and easy (five minutes/five ingredients), you can enjoy this Banana Pudding Protein Shake any time of day!!
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes

Ingredients

  • 1 cup Almond/Cashew Protein Milk
  • 1 scoop vanilla protein powder
  • 1 cup ice
  • 1 banana
  • 2 Biscoff cookies

Instructions

  1. Put the ice and banana into the blender with the protein milk and protein powder. Blend smooth.
  2. Crumble one cookie into the bottom of your glass. Pour half of the shake over the crumbled cookie.
  3. Crumble the second cookie, then top with the remainder of the shake. Alternative: You can skip this step and use the second cookie as a garnish/nibbler, which is my wife's preference.

Notes

- Blender required

- The nutrition facts are calculated using Silk Almond & Cashew Protein and Ascent Vanilla Bean Whey. Feel free to sub your preference of both.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 12gSaturated Fat: 2.25gTrans Fat: 0gCholesterol: 20mgSodium: 329mgCarbohydrates: 44gFiber: 20gSugar: 23gProtein: 35g
© Cody
Category: Dessert

Chicken Fajita Casserole

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This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 

This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 

In my Chili Mac post, I talked about the highly sought MRE.  One of my personal favorites, though, was the Chicken Fajita option.  It came with the main meal, baked snack crackers, and hot sauce among other things. I’d mix the three together for one of the more enjoyable meals in the box.  So, giving homage to field food days again, I concocted this delicious casserole. 

Note on the Chicken

The instructions below call for tenders to support the quick and easy aspect of this recipe.  However, if you have the time, I’m still a big advocate of the whole chicken.  For Mexican inspired dishes, I like to stuff the chicken with onions, chile peppers, and garlic before rubbing it down with seasoning and cooking. Currently, my top seasonings for dishes like this are Ancho-honey Citrus Spice, Fiesta Sweet and Tangy Seasoning, or Montana Mex Mild Chile and/or Jalapeno seasoning.

 

Chicken Fajita Casserole

This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 
Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 1 lb chicken tenders
  • 1 tbsp avocado oil
  • 1/2 can enchilada sauce
  • 2 cups rice
  • 1 can Rotel
  • 1/4 onion, chopped
  • 1/2 green pepper chopped
  • Cheez-its

Instructions

  1. Start rice! The easiest way here is to dump the rice and Rotel in a rice cooker with a 1:2 rice/water ratio. So, 2 cups rice, 4 cups water. If you don't have a rice cooker, simply follow the rice instructions from the package and add 1 can of Rotel.
  2. Chop the pepper and onion. Brown the vegetables over medium-high heat for 3-5 minutes, until soft. Place them on a plate to the side. The same skillet will be used for the chicken.
  3. Wash tenders, chop, and season to your liking ( I recommend a Mexican inspired seasoning like the ones mentioned above). Add avocado oil to the skillet, over medium heat, and brown chicken until fully cooked, or approximately 10 minutes.
  4. Give the chicken a final chop, once fully cooked. You can use the spatula/wooden spoon or knife here, whatever works!
  5. In a bowl or pot; mix the rice, chicken, and vegetables. Then, pour in approximately 1/2 can of enchilada sauce and stir well.
  6. Spread the mixture into a large casserole dish. Cover the dish with slightly mashed Cheez-its, drizzle with enchilada sauce (optional), and bake at 400 for 10 minutes.
  7. Top with your favorite hot sauce and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 721mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 13g
© Cody

Cajun Chicken & Rice

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This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years.  I used to cook this over the weekend and have lunch set for the week! Now,  it feeds the family and leaves enough for maybe two days of lunch…….maybe.  This dish is like tortilla chips for me. Even if I’m full, I still keep eating………

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Chicken

So you can prepare the chicken in countless ways for this dish. You can boil it, saute it, blacken it, grill it, smoke it, bake it…….and don’t forget abut the Air Fryer!  You can use a whole bird, breasts, or tenders.  I’d probably steer clear of just using thighs here, though. 

I prefer the Cajun Roasted Chicken.  It’s, by far, the best tasting chicken that I currently make.  The meat absorbs all of those flavors from the vegetables and the seasoning provides just enough boldness without making it too spicy for the kids (if you remove the skin, of course).

When all of the meat has been removed, don’t forget to boil the carcass for some extra chicken broth!

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Sausage

I’ve use both pork and wild game sausage for this recipe.  The sausage used in the pictured dish is actually venison.  I prefer a little more spice and extra sage in mine, especially for this recipe.  If you’re not making your own, simply add some crushed red pepper (or buy a hot blend) and sage.

The Rice

The easiest way is just to add the ingredients (water, broth, rice, and veggies) to a rice cooker, press the button, and walk away. But, the old fashioned way never hurt anybody either. Don’t be afraid to add some spice to the rice.  Throw some extra parsley or Cajun season into the boiling water with the rice to vamp up the flavor.  The cream of mushroom is not a requirement, but does add depth and texture (we use the 98% fat free option). 

Cajun Chicken & Rice

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

Ingredients

  • 1 lb Chicken
  • 2 tsp chopped garlic
  • 1 lb sausage
  • 2 cups of long grain rice
  • 2 cups of broth
  • 2-3 celery ribs
  • 1 1/2 onion
  • 1/2 red bell pepper
  • 1 can dark red kidney beans
  • 1 small can cream of mushroom
  • Cajun seasoning
  • Hot sauce (optional)

Instructions

  1. Preheat the oven roaster to 425.
  2. Chop the vegetables, saving half of an onion and one celery rib for later.
  3. Wash the whole chicken and remove the giblets. Stuff the cavity with the garlic, onion, celery, and red bell pepper. Liberally rub the bird down with your favorite Cajun seasoning. Place in the oven, breasts up for approximately 1 hour, or until the internal temperature is 165.
  4. Combine the water and broth in a large pot and bring to a boil.
  5. Stir in rice and remaining celery and onion. Reduce heat and cover until done. (approximately 20 minutes)
  6. In a skillet, cook the sausage until fully browned. Don't forget to add some extra spice if you want to crank the heat a bit.
  7. Return to the chicken and pull 1 lb of meat. Rinse the kidney beans well. Add the chicken, sausage, and red beans to the rice and stir well. Then add the cream of mushroom and mix until all ingredients are evenly distributed. Return cover and cook on low for 5 - 10 minutes, or until thoroughly heated. Occasionally stir.
  8. Garnish with parsley and top with your favorite hot sauce (optional).

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 913mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 20g
© Cody

P.S. Add some boudin as a side because it’s awesome!

Fish Cakes

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For a great, family friendly recipe, give these tasty fish cakes a try!!

For a great, family friendly recipe, give these tasty fish cakes a try!!

So, for the past few years I’ve cooked an Irish meal a day during the week of St. Patrick’s Day.  I blame Muscle & Fitness! They had an edition come out that had something like, seven healthy St. Patty’s day recipes.  Me being me, I made every single one.  Unknowingly, an annual tradition had begun.  With every new year, though, I try at least one new recipe.  I came across fish cakes on year two of this tasty tradition. 

They’re really good!  There are rarely any leftovers in our house. Even the little one goes back for seconds with these.  Not as dense as salmon patties and crab cakes, they’re lighter and more “fluffy”.  And this is a great recipe to re-purpose leftover fish and/or mashed potatoes!!

Fish Cakes

For a great, family friendly recipe, give these tasty fish cakes a try!!

Ingredients

  • 2 lbs seasoned white fish
  • 1 pack of instant potatoes
  • 1 stalk green onion
  • 2 celery stalks
  • 1/2 onion
  • 2 cups bread crumbs
  • 1 tbsp fresh dill
  • 1/2 tsp minced garlic
  • Salt & Pepper
  • Lemon for garnish

Instructions

  1. Cook the white fish. You can poach, broil, or bake (with the latter being my favorite). I typically use cod or whiting, season with a lemon herb seasoning, and bake at 400 for about fifteen minutes, or until it flakes easily with a fork. Let cool for a minute before flaking.
  2. Make the instant potatoes per package instructions, or use your favorite mashed potato recipe. It goes without saying that the real deal is the better route. That's why leftover potatoes are great for this! To keep simple and easy, I just use these to make it more of a quick fix with little hassle. Let cool.
  3. Chop the green onion, celery stalks, and onion.
  4. Coat the bottom of a skillet in oil and place over medium high heat. It's time to fry!
  5. In a large bowl, combine the flaked fish, potatoes, 1/2 cup of bread crumbs, chopped vegetables, garlic, and dill and mix well. With the bread crumbs, I prefer the more finer ground option. I've made them with Panko (pictured) and it becomes a bit more messy when frying due to flaking.
  6. Make firm patties out of the mixture and coat with the remaining bread crumbs.
  7. Fry approximate 2-3 minutes per side or until golden. Squeeze fresh lemon over the top and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 444mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 33g
© Cody
Try this quick DIY sauce on the side!

  • 2 tbsp light mayo
  • 1 tsp Dijon mustard
  • 1 tsp fresh dill
  • 1 lemon wedge squeezed
  • cracked black pepper to taste. 

Peanut Butter & Banana Pita (aka The Elvis Pita)

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This deliciously molten Peanut Butter & Banana Pita with chocolate is the perfect combination of sweet and salty and can be made in under ten minutes!! 

This deliciously molten Peanut Butter & Banana Pita with chocolate is the perfect combination of sweet and salty and can be made in under ten minutes!! 

This is one of our favorite late night fixes. Quick, easy, and tasty, what’s not to like!? Don’t be surprised if some funky dance moves emerge in the kitchen while it’s being made, either.  Rumor is, some of “The King’s” dance moves were inspired by his late night tips with his iconic pb & banana twist!

 

Grab a napkin on the way out for what the finger licking can’t clean up!

Peanut Butter & Banana Pita (aka The Elvis Pita)

Peanut Butter & Banana Pita (aka The Elvis Pita)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 1 slice Joseph's whole wheat pita
  • 1 tsp salted butter
  • 1/2 banana, sliced
  • 2 tbsp peanut butter
  • 1 tbsp dark chocolate chips
  • (Optional: 1/2 slice of freshly cooked bacon, crumbled)

Instructions

  1. Melt the butter in a non-stick skillet over medium heat.
  2. Spread the peanut butter over the pita. We use Joseph's Flax Oat Bran and Whole Wheat pitas. Slice the banana to your desired thickness and cover 1/2 of the pita. Sprinkle the chocolate chips over the bananas. (If you choose to add bacon, add it now.) Close the pita, folding it in half (like a taco).
  3. Place the stuffed pita into the butter coated skillet. Heat each side until slightly golden (1-2 minutes).
  4. Let it cool for a minute and enjoy!!

Notes

If you choose to add bacon, I recommend cooking it before you begin step 1.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
© Cody
Category: 30 Minutes or Less