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!

Cinco de Mayo

Everyone loves a reason to celebrate so why not honor the Mexican heritage that has given us the best food and drinks! I cooked up my version of a Mexican feast including: Corn Chowder, Chicken Taquitos, Chips and Salsa and Coconut Margaritas! Enjoy :-)

*I only cook for two so my recipes only yield 2 to 3 servings
Corn Chowder
Ingredients:                                                                                                           
1 Tbsp unsalted butter                                              
1/4  onion, chopped                                                   
1/2 large carrot, chopped                                                              
1/2 celery stalk, chopped                                            
2 ears of sweet corn, kernels removed from the cobs        
1/2 cup heavy cream                                                 
2 cups chicken or vegetable stock                                   
2 medium potatoes, peeled and diced                            
1/4 red bell pepper, chopped                   
 salt and fresh ground pepper                                         
1/4 teaspoon thyme leaves                                            
1/4 teaspoon of red pepper flakes (optional)

1 teaspoon of minced garlic    

 Directions:                                       

*In saucepan melt butter over medium heat. Add the onions & sauté 3-5mins. Next add celery, carrots,red pepper, garlic and sauté for another 7 mins. Season with salt, pepper,thyme and flakes.

*Add stock and bring to boil, once boiling add potatoes and cream then continue boiling for 7 mins. Add corn & simmer until corn is soft. 

*At this point scoop 2 ladle fulls of soup into blender and puree. Add the puree back to the soup and mix well. (This will thicken soup). Serve hot and garnish with parsley.  

Chicken Taquitos -preheat oven to 425

Ingredients:  

4 flour tortillas                                                             
1 med. to large chicken breast                                            
1/4 cup sour cream or heavy cream 

*(I did not have any sour cream so used some extra heavy cream from my soup; both work fine) 

1/4 cup shredded cheese, whatever is your favorite  

1 tablespoon of diced jalapeño if desired

1/4 teaspoon garlic

1-2 teaspoons of hot sauce or any kind of taco sauce

A dash of: cayenne pepper, chili powder, paprika, salt, and pepper to taste-I like things spicy

 Directions:                                       

*I like to boil my chicken for recipes like this to keep the chicken moist and easy to shred (TIP: add some vegetables and your favorite seasonings to the water and it will not only add flavor to the chicken but you will be left with the best homemade chicken stock). Boil for 20 to 30 minutes. 

* Mix remaining ingredients together in a bowl. When chicken is cooked and semi cooled shred and add to mixture.

*Dip the tortilla briefly in the stock 1 at a time just to soften. Add about 2 or 3 tablespoons of mixture and roll up. Place seam side down on a sprayed, foil lined sheet pan. Cook for 15mins. 

Coconut Margarita with Salted and Toasted coconut

Ingredients:                                                                                                           

1/2 cup tequila 

1/2 cup coconut

1/2 teaspoon salt

1/4 cup lime juice

3/4 cup of heavy cream+teaspoon coconut abstract or if you have it cream of coconut

*Preheat oven to 300. Spread coconut out on a sheet pan and sprinkle with salt. bake for about 10 mins; checking on and stirring frequently. Just until golden brown.  

* Rub the rim of the glass with lime and then dip into coconut (mine had trouble sticking for some reason!)

*Meanwhile blend rest of ingredients in blender with a cup of ice. Taste before serving may need some sugar are more or less of any of the ingredients! 

Hope everyone enjoys!