When good bananas go bad

Rudy and I have always had a joke about the bananas on the counter.  On more than one occasion when I was waiting to make banana bread he has thrown out bananas telling me that they looked too gross to eat. After many exasperated looks from his wife, he now know to leave the bananas alone.  If I can't get to making bread, I freeze the bananas for smoothies.

I loved the banana chocolate chip muffins they had at Starbucks.  I think they may be seasonal because I haven't seen them in awhile.  I loved the banana taste and the chocolate chips gave them a good sweetness.  These muffins are light and not heavy like banana bread can sometimes be.  The girls loved them and I have convinced myself that they must be sort of healthy because they have yogurt and bananas.  Right?!

Banana Chocolate Chip Muffins
(Lois Garden - All recipes)

Ingredients:

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (I used vanilla greek yogurt)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips ( I used the mini chocolate chips)

Mix all the dry ingredients together.

In a separate bowl mix the egg, yogurt, and veg oil together.  Combine the wet and dry ingredients together and add the mashed bananas and chocolate chips.

Bake @ 350 for 25 minutes.

Olive cheese toast and turkey burgers

I love olives! I saw this on Pioneer Woman and it was fantastic.

I'm not sure of her exact recipe, I just took the idea so here's how I made it

In the food processor

1/2 c. kalamata olive

1/2 c. green olives

1/4 c. capers

3-4 large garlic cloves

Rough chop everything

Then add

1 stick butter -soft

handful flat leaf parsley

zest and juice on 1 lime

Add cheese

I had about 2 c. monterey jack but I think goat cheese would be delish!

Generously spread on baguette, french bread, ciabatta rolls.... Whatever you have

Toast in oven until golden and bubbly!

And here's a turkey burger wrap

I don't know if those giant tortillas even save any calories but it makes me feel good instead of a bun.

Southwest Turkey Burger

Corn and black bean salad

1 can black beans drained and rinsed

1 c. frozen corn

1/4 c. diced onion

1/4 c. diced bell peppers

In a skillet saute peppers and onions until soft, add corn roast until lightly brown

Add black beans

squeeze lime juice

drizzle of olive juice

salt and pepper

12" flavored wrap - I used the cheddar jalapeno wrap

turkey burger

white cheddar cheese

cleaned cilantro

chipotle mayo - combine pureed chipotle peppers with mayonnaise - (siraccha is also yummy) Or guacamole would be nice too!

Cook turkey burger until done and top with white cheddar

Then on a large tortilla spread with chipotle mayo

top with turkey burger

Roasted corn and black bean mix

cilantro

Close up tortilla by folding around burger working in a circle and overlapping tortilla until completely enclosed

Place on a skillet to lightly toast and close up the bottom

Cut in half and enjoy

It's Raining, It's Pouring...

We are on day 1 of a week of heavy rain and I'm already tired of the local new-stations interrupting my "important" television programs. I also got a little stir crazy and started a project of going through ALL my magazines tearing out the recipes, vacations, dream kitchens, and garden ideas of which have, in the past, joined a large collection sitting in the attic. But not Today! I'm challenging myself to whittle down said collection and cook/bake 2 recipes a week to decide if they are keepers. I started with a recipie that I've been holding onto for years because I didn't have the proper pan...but thanks to my sister, I can now make Madeleines. I have to admit I was nervous after I folded in the flour. The dough was so lumpy, but I didn't want to over mix so I did as the recipe asked and walked away for about 45 min. The batter was forgiving as I spooned into the molds the lumps melted away and the cookies came out looking and tasting great. Watch out Starbucks - I can make my own.

   LEMON MADELEINES   

   .   3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans

   .   1 1/2 cups cake flour, sifted (not self-rising)

   .   1/2 teaspoon baking powder

   .   1/4 teaspoon coarse salt

   .   3 large eggs

   .   2 large egg yolks

   .   3/4 cup granulated sugar

   .   1 teaspoon pure vanilla extract

   .   2 tablespoons finely grated lemon zest

   .   2 tablespoons fresh lemon juice (2 to 3 lemons total)

   .   Confectioners' sugar, for dusting (optional)    

Preheat oven to 350 degrees. Butter two madeleine pans; set aside.
Sift flour, baking

powder, and salt into a bowl; set aside.

Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of

an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale

and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg

mixture. Let rest 30 minutes.

Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans

halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool

slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if

desired. Cookies can be stored between layers of parchment in airtight containers at

room temperature up to one day.    

          

Waffles two ways

I never knew how much my husband loved waffles.  It took 13 years for me to figure out that every time we went out to eat breakfast he would get waffles.  So two years ago I bought a cheap waffle iron for Christmas.  The waffles were so thin and the look of disappointment on Rudy's face when I made them was so very sad.....  So this year for Christmas we were gifted a Belgium waffle maker from Yai.  We have probably made waffles at least once a week and last night we had them for dinner.  Rachel Ray had a whole week dedicated to all the things you can make in the waffle iron, but for now we stick to plain waffles.  I have discovered two different recipes and I have to say that the family enjoys them both equally.

Overnight Waffles

(Mark Bittman - How to Cook Everything)

1/2 t instant yeast

2c AP flour

1T sugar

1/2 t salt

2c. milk

8T butter (melted then cooled)

1/2 t vanilla

2 eggs

Here is the hard part..... Mix all of the ingredients together except the eggs, cover overnight.

The next morning add the eggs then cook according to the desired doneness of your waffle.

If you want you can separate the eggs, beat the egg white to soft peaks and fold them into the batter, but I have never done this and they are still light and soft on the inside.

Waffles

(Alton Brown - Food Network)

1c AP flour

1c Whole wheat flour

1/2 t baking soda

1t baking powder

1t salt

3T sugar

3 eggs

2c buttermilk

4T butter (melted then cooled)

Mix everything together and let sit for about 5 minutes while waffle iron is heating.

I try to convince myself that these are healthier because there is whole wheat flour.  This cancels out the butter and syrup right?!?

No kale No sale

I'm not sure why kale has gained this superstatus in the chef community but I'm still seeing recipes everywhere. I only thought it was a lowly garnish hence the term "no kale no sale" meaning don't forget to garnish the plate! But now I see the new side of kale and have enjoyed it creamed, braised, and now fried!!

Well not exactly fried, but baked and it tastes like it's fried. All salty and yum. I'm sure you have seen this recipe already everywhere but I'm just keeping us trendy here... I used the heavy regular grocery store variety and I've yet to find baby kale yet but i'm sure it is really delicate and great.

1 bunch kale - trimmed of heavy stems - washed and dried

2-3 Tb olive oil or clarified butter (or both)

1 Tb salt

1 Tb pepper

Coat kale leaves with oil, salt and pepper. I really rubbed the oil into the leaves to coat well

Place in a single layer on a baking sheet

Bake 325 for about 10-12 minutes. Just until the edges get brown

Remove, allow to cool and enjoy

I think they would be great alongside a cold beer - Kale and Ale!!

Next time I make them I'm gonna try a splash of vinegar before baking.

Here fishy fishy

In an effort to eat a little healthier we've been trying to eat fish about once a week. So here's a couple of recipes we've enjoyed. Disregard the fact that we ate a stick of butter because the real gem is the blender hollandaise...That's right hollandaise on a Monday night and it couldn't be easier. No clarified butter, no double boiler, no whisking until your arm is gonna fall off!! When I was younger I would never entertain this idea - touting that it was just plain lazy and there is a reason classic techniques should be left alone, blah, blah, blah. Then I got over myself because now that the time clock is always working against me I am open to any and all shortcuts without sacrificing flavor. It doesn't hurt that I saw the tutorial from Eric Ripert either...

I realized mid drizzle that this is basically a warm mayo. (but waaaaaay better!)

Oven Roasted Salmon with Blender Hollandaise and Roasted Broccolini

Lightly oil, salt, pepper, and squeeze lime/lemon juice over 2# slab of salmon

Place in 400 oven for about 20 min, until just done

I prefer to cook the salmon whole, I think it stays juicer than individual 10 oz portion

Blender Hollandaise - Just to keep things simple I say for 1 egg yolk use 4 oz or 1 stick butter. You can expand it as large as you need.

1 egg yolk -You can used pasteurized eggs if you are worried about that kind of thing

1/2 lemon juice

pinch salt

1 stick melted butter - warm

In the blender place yolk, lemon juice, and salt

Turn on high and allow to run for a minute

Then slowly add in warm melted butter - just a few drops to begin with, then slowly drizzle until everything is blended together

Voila - 5 minute hollandaise and only 1 dirty blender jar

Taste for seasoning and I like to add a couple dashes tobasco

It will be really thin at first but if you let it sit for about 5 minutes, it gets nice and thick.

If it gets too thick a few drops of warm water whisked in

Also, on a side note, if you want to make this for a group or hold it for longer than 10 minutes. Pour it into a warm metal thermos and set aside while you make everything else.

Crunchy Almond and Parmesan Topped Cod - courtesy of a sharing co-worker combined with the bits of food I had laying around for the topping

4 pieces cod

4 Tb mayo

2 Tb butter -soft

lime juice

In food processor combine to a meal

2 Tb sliced almonds

2" square parmesan nub = probably about 1/4 c. worth of grated cheese

1 clove garlic

6 saltine crackers - any breadcrumbs will work

zest of 1 lime

Heavy grind of fresh black pepper

Lay cod or any mild white fish on a sheet pan

Combine the butter, mayo, and lime juice and spread on top of each piece of fish

Heavily coat the tops with cracker crumb mixture

Bake in oven for 12-15 minutes depending on how thick the filet's are - internal temp 145

I broiled the topping just a bit more to golden brown

Brunch

It's not that I forgot about the blog but lets just say I have been "treading water" for a couple of weeks...I'm not sure I can account for February at all!! Between work demands, birthdays, and sickness I am one worn out mama but I have been cooking up a storm. Don't hold it against me that all my good stuff has been produced at work. So here's a rundown of some yum brunch food I worked on.

Breakfast Panzanella -adapted from Michael Chiarello

Butter balsamic dressing

1/2 c. balsamic

1/2 c. orange juice

Reduce by half

Add

2 Tb brandy

1/4 c. brown sugar

Stir to dissolve sugar and then turn off heat

Add

1 tsp vanilla

A little fresh cracked black pepper and a pinch of salt

1 stick cold butter diced into pieces

Whisk in butter slowly melting each piece before adding another

Keep in a warm place

In a large bowl combine the following ingredients

Sliced strawberries

Blueberries

Dry Cranberries

Chocolate chips

Toasted almonds

Spring mix

Warm toasted waffles -cut into pieces -Any breakfast bread will work (cinnamon rolls, brioche)

Drizzle warm dressing over

Quiche in a baguette -Stolen from pinterest

Make your favorite quiche mix

Mine contains 1 c heavy cream for a dozen eggs

Dash of dijon mustard

2 c. shredded cheese

Scallions and ham

Hollow out a baguette or bread boule, leaving a one inch border on all sides and making sure there are no holes

Pour in custard and bake in a 325 oven until set

Allow to cool and slice into servings

Double T Red Velvet Pancakes

For every cup of dry pancake mix (your favorite)

Add 1/4 c. cocoa powder and 1 Tb red food coloring along with the water

Cook as usual on a griddle and I decorated with chocolate chips and cream cheese icing

Crab and Bacon Bloody Mary Shooters

Bloody mary base

2 c. tomato juice

3 Tb horseradish

2 Tb cholula -or fav hot sauce

2 tsp granulated garlic

3-4 heavy dashes of worcestershire

2 tsp celery salt

juice of 1 lemon

Combine and chill very well

In each shot glass place 4-5 pieces lump crab, fine dice shallot, diced avocado

Pour cold tomato juice over and garnish with a slice of crispy bacon

Donut Cheeseburger Sliders

1 can biscuits

 -Fry biscuits at 350 until golden on both sides

Allow to cool and then cut in half

Glaze

1/4 c. milk

2 tsp butter

2 c. powdered sugar

1 tsp vanilla

Warm milk and butter and whisk in sugar and vanilla

Glaze over top half of donut

Place a cooked cheeseburger (bacon would have been a good addition) on donut and finish with glazed donut top

You will want to eat all of these!!!