Banana Pancakes

A quick and delicious Saturday morning breakfast for two! Enjoy :-)

Ingredients-Yields 4 decent size pancakes (enough for two servings in my house)

½ cup all-purpose flour

1 teaspoon sugar

1 teaspoons baking powder

Pinch of salt

Pinch of Cinnamon

A little less than 1 egg, beaten

½ cup milk

1 tablespoon vegetable oil

½ banana, mashed

Directions

1. Combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

2. Add dry mixture to banana mixture and stir, will be slightly lumpy from bananas

3. Heat a frying pan over medium high heat and add a dollop of butter. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides.

*I added some chocolate chips to some of the pancakes or walnuts would be good too! Substitute whole wheat flour for a healthy version. 

Chocolate Soufflé

So this was my first time trying to make a soufflé and I have to say it was easier than I thought. This is a very rich and decadent dessert so if you are a chocolate lover like myself, you will definitely love this.! Overall this recipe was pretty quick and easy and I believe that most of my readers could make it!

Ingredients-Yields 2 individual servings

3 tablespoons butter

3 tablespoons sugar

*3 oz of semisweet or bittersweet chocolate.

 (I used a little of each)

½ teaspoon vanilla extract

2 egg yolks

2 eggs whites

Dash of salt

Dash of Cream of tartar

¼ teaspoon lemon juice

(*3 oz = a little over a 1/3 cup)

Directions

Preheat oven to 375. Take 1 tablespoon of butter and grease the inside of 2 ramekins.  Use 1 tablespoon of sugar and coat the ramekins, making sure it sticks not only to the bottom but sides as well.  Tap out excess.

Melt chocolate and butter either in microwave for 20 second intervals stirring or over double boiler. Once melted and smooth add vanilla. Next, whisk in egg yolks one at a time. Set aside

In a bowl beat egg whites, rest of sugar, salt, cream of tartar and lemon until stiff peaks form. Gently fold egg white mixture into the chocolate mixture, careful not to deflate egg whites. Spoon in to the ramekins; they should be at least filled to the top if not more.

Bake for approximately 20 minutes. Serve with fresh fruit or homemade whip cream!

Knife Basics-Courtesy of My Idol Giada De Laurentiis

Giada De Laurentiis is a household name to most as an esteemed celebrity chef. Although she is professionally trained her charm and personality give her food and cooking a family and accessible feel. I turned to her expertise to let the at home chef know just how important knife basics are!

Bruschetta Stuffed Chicken

For me this is a go to meal at my house because I usually have all the ingredients. Its quite simple and both kids an adults will enjoy this!

Bruschetta Stuffed Chicken Yields 2 servings (double everything for 4)

Ingredients

2 boneless skinless chicken breasts

1 cup of bread cubed (can use stuffing or any old crusty bread)

1 medium sized tomato diced

½ cup feta

1 tablespoon Parmesan

¼ cup Mozzarella

¼ cup olive oil

1 teaspoon minced garlic

1 tablespoon fresh basil, for dried use 1 teaspoon

¼ cup left over marinara or plain tomato sauce

Salt and pepper

Directions

Preheat oven to 350

Place chicken breast in freezer bag and pound to a ¼ -inch thickness.

Mix tomatoes, bread, feta, parmesan, garlic and basil in bowl.

Depending on how juicy the tomatoes are, you may need to drizzle

the mixture with a little olive oil. You want it moist but not soggy.

Season breast with salt and pepper and then spread about 2 tablespoons

of mixture on chicken. (more or less depending on size of chicken breast)

Roll chicken breast up and secure with tooth picks.

Place chicken in a baking dish and if extra stuffing remains, spread around chicken.

Bake chicken for 30 to 45 minutes or when chicken is done (165*)

When the chicken has about 5 minutes left, spread tomato sauce on top of breasts

and sprinkle with the mozzarella. 

May is National Salsa Month!

I'm not sure about everyone else but salsa is one of my guilty pleasures. I can eat it on almost anything and if I open a bag of tortilla chips good luck getting them closed. Just recently I bought a new salsa from Fresh Market called Sarah's Salsa and the "Hot" is delicious and fresh just like the brand states.
 

Another favorite of mine which is technically not a Salsa but is just as addicting is La Victoria Salsa Brava Hot Sauce. This has been my favorite sauce for at least 10 years and has a great combination of heat and flavor. It's sometimes hard to find the Hot in grocery stores but when you can its definitely worth it!

*Caution if you are not used to eating extremely hot things be careful when trying.

Asian Pork Tenderloin

Ingredients

1lb Pork tenderloin

1/2 Cup Soy Sauce

1/4 Olive Oil
2 Tablespoons Honey
2 Tablespoon Sesame Oil
1 Tablespoon Miren , Rice Wine Vinegar, or Sake
1 to 2 Tablespoons fresh ginger (depending on how much you like)
1 Tablespoon brown sugar
2 Tablespoons garlic
1 Tablespoon crushed red pepper (again depending on how much you like more or less)
1 Tablespoon black pepper

Directions

• Add all ingredients except pork to a medium size bowl and whisk together. Place the tenderloin in a large zip lock baggie and pour marinade over tenderloin. Let the tenderloin marinade for at least 5 hours but could definitely go overnight.

• If you have a pan that can go from the stove to the oven use that if not keep a sheet pan in the oven while its preheating to 400* Heat a skillet on high. When the skillet is hot, add the tenderloin *(but save marinade). Sear, turning to ensure even browning, about 4 minutes Transfer to oven and cook for about 18 to 20 min or when meat thermometer reads 145 at thickest part. 

• *Meanwhile heat and reduce marinade on the stove for extra sauce to serve or to baste loin while cooking. Let rest 3 to 5 minutes and serve with rice, stir-fry veggies or anything you would like!