I just couldn't sit idly by and let a perfectly ripe banana go to waste. (I think I have a problem.) It just so happened that I bought a new Comfort Food magazine and in it was a recipe for caramel-banana muffins. What are the odds? - A ripe banana and a new banana muffin recipe = one happy momma. Caramel - Banana Muffins 1/2 cup pecans 2 Tablespoons sugar 1 teaspoon cinnamon 3 ounces cream cheese 1/4 cup butter 2/3 cup sugar 1 egg 1 medium banana 1 vanilla 1 1/4 cups flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 Tablespoons caramel flavored ice cream topping Optional 1 medium banana 1 Tablespoon butter, melted additional caramel sauce Line 12 muffin cups with paper baking cups. In small bowl mix pecans, 2 Tablespoons sugar and cinnamon.
Drizzle with additional caramel sauce. Serve warm. A leftover banana has never tasted so good.
Ciao!
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Have you embraced the chicken burger yet? These are just as delicious but have less fat than their beefy counterparts. I adapted this recipe from one that I found in my Comfort Foods magazine. Grilled Chicken Sliders 6 slices bacon 2 pounds ground chicken 3 Tablespoons chopped onion 1/4 cup fresh basil, chopped 1 1/4 teaspoons salt 1 teaspoon fresh thyme 2 cloves garlic 1/4 teaspoon sage lettuce leaves fresh tomato mini slider rolls avocado
Shape into 13 patties.
I served my mini chicken sliders with a side of baked sweet potato wedges. My family really enjoyed these little sliders. (They're also a great way to use up leftover dinner rolls.)
Ciao! We spent last Saturday afternoon at another wrestling tournament. (Seems to be our weekend entertainment lately.) The team took first place and my son was the tournament champion in his weight class - can't ask for more than that. We are only a few weeks into the season and I am already tired of concession stand food so I packed along a healthy lunch for last weekend's event. It was really nice to NOT have to eat another overcooked hamburger or wrinkled hot dog for lunch. Cuban Chicken Sandwiches For the marinade: 2/3 cup mayonnaise 1 Tbs. Dijon mustard 2 Tbs. fresh lime juice Grated zest of 1 lime 1 garlic clove, crushed through a press 1/4 tsp. salt 1/4 tsp. freshly ground pepper 4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness 4 slices boiled ham or turkey ham, 1/8 inch thick, trimmed to fit chicken breasts 4 slices Swiss cheese, 1/8 inch thick, trimmed to fit chicken breasts 4 oblong soft sandwich rolls, halved lengthwise Transfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate the remaining mayonnaise mixture until ready to serve. Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute. I added provolone cheese instead of swiss to two of the sandwiches to make them more kid friendly. Meanwhile, spread the rolls with the reserved mayonnaise mixture. Fill the rolls with the chicken breasts.
Seriously good chicken sandwiches. Not sure what makes them "cuban" but there is no denying the fact that they were delicious.
Ciao! I love my Cook's Illustrated and Cook's Country magazines and I make a lot of recipes from those magazines. One of my favorite Cook's Illustrated recipes is a recipe for chewy sugar cookies. They're light and crispy on the outside and chewy and sweet in the middle. These cookies are always a huge hit. Chewy Sugar Cookies 2 1/4 cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 2 teaspoons vanilla 2 ounces cream cheese 6 Tablespoons butter melted 1/3 cup oil 1 egg 1 Tablespoon milk
Form into balls with an ice cream scoop. Roll each ball in a bowl of sugar. Place on silpat lined baking sheets and flatten slightly. (Use parchment paper if you don't have a silpat.)
These cookies disappear quickly in my house so I made a double batch this time. I put a few aside, put them into plastic containers and tucked them away in the freezer for another day. I recommend a double batch for your family too.
Ciao! We spent last weekend playing in the leaves in the yard. I think Mia had the best time playing in the leaves. Lucky for her, she has a playmate who loves playing in the leaves too. What a great Fall day. If you've got a fun weekend at home planned, why not make your own pizza bread? It's even easier than take out pizza. (and it tastes better!) Pepperoni Pizza Pull Apart Bread 1 tube of refrigerated breadsticks turkey pepperoni 1 1/2 cups mozzarella pizza sauce
Bake 25 minutes at 350. Cool in pan 5 minutes then remove from pan. Serve with a side of pizza sauce for dipping. Ciao!
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