Banana Bread

I made this tonight. It has no eggs, and no oil.

It is very healthy for us! And yes, this is my second Banana Bread recipe.

The last one was very good, but I don't always have the ingredients on hand.

This one, I do.

And tasty too! Zachary has had 2 slices, and it just came

out of the oven 20 min ago.

• 
  
• 1 Cup flour
• 1/2 Cup Whole Wheat flour (or 1 1/2 cups reg flour)
• 1/2 Cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 teaspoon baking soda
• 1/4 tsp salt
• 1 cup oats
• 1 cup mashed banana
• 1/3 cup skim milk
• 1/4 apple sauce (or 1/4 cup Oil)
• 1 tsp vanilla (I used more)
• 2 TB Ground Flaxseed mixed with
• 6 TB Water (OR 2 eggs)
• 2/3 cup raisins or chocolate chips or nuts OPTIONAL (I use what I have on hand)
• Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
• Combine dry ingredients together in a large bowl.
• Combine banana, milk, flaxseed and water, vanilla, and applesauces in a small bowl or measuring cup.
• Pour wet ingredients into the dry ingredients and stir gently
• just until the dry ingredients are moistened. or the bread will be tough.
• Pour batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean
• Cool on a wire rack, in the pan, for about 15 minutes

Mediterranean Couscous

I had my brother Frank over last night, and knowing he loves couscous, I made this dish.

Everyone enjoyed it, even the boys.

1/2 cup chopped onion

6 garlic cloves minced

2 TB Olive Oil --divided--

1 1/4 cup water

1 pkg (5.6 oz) couscous with toasted pine nuts

1 1/2 tsp chicken bouillon granules

1/2 cup tomato chopped about 1 in thick or cherry tomatoes cut in half

2 TB grated parmesan cheese

In a small skillet saute onion and garlic in 1 TB oil for 4 minutes or until tender.

Meanwhile in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil.

Stir in the onion mixture and couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with fork. Stir in tomatoes and parmesan cheese.

Just Peachy Chicken

Last night Caleb had a Boy Scout meeting, and Mike and I were late getting home.

I threw this together pretty quickly. Although next time I think I will add 2 cans of peaches and some more chicken stock mixed with 2 TB of cornstarch, probably to equal 2 1/2 cups, because the sauce was so good, but not enough. You know how saucy Mike likes things!

1 (15 ounce) can peaches, drained (reserve the juice) and chopped
6 cloves garlic minced
chicken stock AND the peach juice to equal 1 1/2 cup
2 TB Red Wine Vinegar
1 inch grated fresh ginger
2 TB brown sugar
1 1/2 tsp fresh grated nutmeg
1/2 tsp red pepper flakes
2 tsp dried basil
Salt & Pepper pinch of each
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup flour
1 TB garlic powder
1 tsp pepper
1/4 tsp salt
1 TB onion powder
2 TB EVOO
Directions

Bring peaches, garlic, chicken stock, vinegar, ginger, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat.
Reduce heat to medium-low, and simmer, stirring occasionally

Mix the flour, garlic powder, onion powder, salt and pepper in a bowl
Dredge the chicken in the flour mixture
Shake off the excess.
Heat the EVOO in a large skillet over medium-high heat.
Add the chicken, and cook until lightly brown on both sides.
Season peach sauce with salt and pepper to taste, and pour over browned chicken.
Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center.
Serve over rice or noodles.

Bean & Rice Tacos

I put the filling in Whole Wheat Pita Bread. But tortillas would work too.
Its good and good for you.
The problem tho with most of my cooking, is that I don't really measure the ingredients. I tend to eyeball it. I taste it, and add more if it needs it.
So on the amounts I am guessing about how much it was that I put in. It could of been more or less, but most likely more because I like alot of flavor and kick in the foods.


1 small onion chopped
6 garlic cloves chopped
2 tsp chili powder
1 tsp cumin
2 carrots finely chopped
2 cups cooked brown rice
1 can black beans drained and rinsed
1 cup salsa
1 cup frozen corn
Whole Wheat pita bread
handful cilantro (came from my herb garden)chopped
1 cup shredded cheese (whatever is your fav)
romaine lettuce
2 jalapenos diced
8 oz greek yogurt

Saute the onion, garlic and carrots till onion and carrots are tender
Stir in chili powder and cumin
Saute until fragrant
Add rice, beans, salsa and corn
Cook thru till all is warm
Remove from heat
Add cilantro
Put mixture in Pita breads top with lettuce, sprinkle with cheese and jalapenos
Add a dollop of yogurt and serve

Chicken Cordon Bleu in Creamy Wine Sauce

This was soo yummy. The sauce is rich. The original recipe called for half the amount of sauce ingredients, but Mike likes things saucy so I doubled it. This is the doubled version.

4-6 chicken breasts pounded to about 1/4 in thickness
2 TB Dijon mustard
4-6 slices of Prosciutto
4-6 slices of Swiss
2 cups Panko crumbs
1 TB paprika
2 tsp garlic powder
1 tsp pepper
1 egg
1 TB water
1 cup white wine like a Sauvignon Blanc (good quality)
2 tsp low sodium chicken bouillian
2 TB cornstarch
2 cup heavy whipping cream
6 fresh basil leaves sliced thinly

Heat oven to 350
Heat some EVOO in a large skillet over med heat
Spread some dijon on each chicken breast
Wrap the swiss cheese up in the prosciutto, being sure to tuck the ends of the prosciutto in so the cheese wont melt out.
Place on one end of chicken and roll chicken up around it
Tie with string or secure with toothpicks
Mix the egg and water together in a bowl
In another bowl mix the Panko, paprika, garlic and pepper
Dip the rolled up chicken in the egg
Then roll into the Panko mixture.
Place the covered chickens in the skillet and brown on all sides
Remove from skillet place in an oven proof dish and bake for 10 minutes
Meanwhile in the same skillet on med heat pour the wine in
Sprinkle chicken boullian on and whisk together
Add the cornstarch and whisk till well blended
Pour in the whipping cream
Bring to a boil stirring occasionally
Reduce heat and simmer till nice and thick
Take chicken out of oven
Pour the sauce over it and serve with basil

The extra sauce is also great served over steamed aspargus or rice.

Squid Ink Pasta with Pink Gorgonzola Sauce

The pasta can be found at a Super Target.

Mike, Christina, Caleb and I loved it.

Caleb gave it 2 thumbs up. Zachary thought it was ok,

but was put off at first by the black pasta.

Don't be afraid to try it.

The pasta pretty much tastes like regular pasta.

Once Zachary actually tried it he gave it 1 thumb.

1 (16 ounce) package black squid ink pasta
1/4 cup extra virgin olive oil
3 shallots, minced
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
1/4 cup half-and-half cream
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips

Bring a large pot of water to a boil. Don't salt it because the dish is pretty salty as is.Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large heavy skillet over medium heat.
Saute shallots and garlic until lightly golden.
Pour in wine and chicken stock.
Bring to a boil, and stir in gorgonzola.
Add tomato paste and prosciutto; bring to a boil.
Stir in half-and-half, reduce heat, and simmer 5 minutes.
Season to taste with salt and pepper.
Place pasta on dishes, spoon sauce over.
garnish with parmesan and basil.

Welsh Rarebit

I made this today for Mikes and my lunch. Mike claimed that this is his new fav cheese sauce and next time I need to double or triple it and he will use it as a dipping sauce. This would also be good on macaroni.


2 TB unsalted butter
2 TB all-purpose flour
2 tsp Dijon mustard
2 tsp Worcestershire sauce (I just shook it in, but I think I used a bit more than 2 tsp)
1/2 tsp salt
1/2 tsp black pepper
1/2 cup porter beer (I had Mike go buy Guiness)
3/4 cup heavy cream
2 cup shredded Extra Sharp Cheddar
2 drops hot sauce (I used alot more than 2 drops, more like a tsp, but we like it a little spicy)
4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour.
Cook, whisking constantly bringing it to a light golden brown
Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
Add beer and whisk to combine.
Pour in cream and whisk until well combined and smooth.
Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth.
Add hot sauce.
Pour over toast and serve immediately.

Black Bean Quesadilla

I put this together last night at the last minute. It turned out very good.

1 can black beans, drained and rinsed
1/2 cup salsa (I used a corn and fire roasted tomato homemade salsa)
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
2 cups shredded cheese (I used extra sharp cheddar because thats all we had)
Flour tortillas

Mix the first 5 ingredients together.
Heat up a dry skillet over med-low heat
Place tortilla on skillet and heat on both sides
As soon as you flip the tortilla to the other side spread the cheese around it.
Add a big spoonful of the bean mixture and spread around
Add a little more cheese
Place another tortilla on top.
Cover.
When the bottom of the tortilla browns slightly and crisps up a little bit,
flip it over and lightly brown the other side
Place on plate and slice into wedges with a pizza cutter
Serve with sour cream, salsa and avocado slices.

Orange Ginger Chicken

3 cups cooked rice
1 small bunch scallions (green and whites) sliced thinly
When rice is cooked put the scallions in and then fluff rice.

4 pieces boneless skinless chicken breast or thighs sliced into 1/2 in thin strips
Put chicken into a sealable bag along with
1 TB cornstarch
2 TB soy sauce
1 inch grated ginger
2 cloves grated garlic
1 tsp pepper
Let marinate for 1/2 - 1 hour

In a bowl combine
1 TB cornstarch
1 cup chicken broth
2 TB sesame seeds
4 tsp soy sauce
1 1/2 inch ginger grated
2/3 cup orange/apricot/peach marmalade (whichever one you want)

1/2 lg sweet onion sliced thinly
1 red bell pepper sliced thinly
1 bunch brocollini or broccoli sliced

Heat a mix of sesame oil and olive oil in a skillet till just smoking
Add chicken in batches if needed (add more oil if needed)
Discard marinade
Let chicken sit in Stir fry until chicken is golden on one side, flip over and cook other side till golden and slightly crisp
Remove from wok and keep warm
Stir fry onion and red bell pepper for a 2-3 min (add more oil if needed)
Add broccolini and stir fry till bright green and crisp tender
Remove from wok and keep warm
Pour the soy ginger sauce in wok and heat till boiling
Boil 1 min
Reduce heat and let simmer till slightly thickened
Add chicken, peppers and broccoli and heat thru
Ladle in bowls the chicken mix.
Take an ice cream scoop and fill with rice
Put the scoop of rice over the middle of the chicken.

Apple Turnover/Pie

I'm not really sure on what to call this. So I will go with Apple Turnover Pie.

Filling
3-5 apples chopped, soak in water with lemon or lime juice to keep from browning

3 TB flour
1/3 cup sugar
1 tsp cinnamon
combine in a large plastic bag

1 tube Crescent Rolls

Topping
1/3 cup brown sugar
2 tsp cinnamon
Combine in a bowl
3 TB melted butter

Put drained apples in the bag with the sugar and cinnamon mixture.
Shake until all the apples are covered in sugar and cinnamon.
Unroll the tube of crescents.
Place 2 rectangles in a 8x8 greased pan and press the seams to close.
Put apple mixture on top.
Take the remaining crescent rectangles and lay over the apples.
Pinch the seams closed.
Cover with the brown sugar and cinnamon mixture.
Sprinkle melted butter all over the top.
Bake at 350 for about 30 min.
Until top is golden brown and apples are bubbling up the sides.

Pepperoni Roll

I really wish I would of taken a picture of this because it was beautiful. And tasty!


1 Frozen Dough thawed or make your own
Pizza Sauce *I make my own
1 package Pepperoni
2 cups shredded cheese
*whatever your fav is. I used a mix of sharp cheddar and Mozzerella
1/2 thinly sliced onion
1 cup thinly sliced mushrooms
1 egg
1 tsp water

Thaw dough and let rise till it doubles in size.
Roll out fairly thin. You don't want it thick or it will be doughy in the middle.
You dont want it too thin or it will break when you roll it.
Spread Pizza sauce all over to just about an inch from the edges.
Put the onions and mushrooms on.
Sprinkle cheese on top.
Cover with Pepperoni
Carefully roll up, long side.
Tuck in the ends.
Place in a 9x11 greased dish seam side down.
Let sit till it rises some more. (or you can cook it now, your choice)
Mix egg with water.
Brush all over the top.
Bake 350 for 20 - 30 min till top is golden brown.
Remove and let sit for about 5 mins.
Slice in strips and serve with the leftover Pizza Sauce.

Huevos Rancheros in Phyllo Dough

I saw this recipe on Big Daddy's House. I changed it up with the ingredients I had on hand. It was very very good. I'm going to post the recipe like Big Daddy did, because the bean mixture I used, I made the other day for Stuffed Poblanos, and I just threw stuff in it, and don't remember exactly how I did it. Basically my beans were cooked black beans with garlic, green chilis, chili powder, onions, cumin, chopped jalapeno, cilantro, and 4 types of mexican cheese. I think this recipe would work well with any type of simple black beans, or cooked beans like refried bean mixture. Any type of yummy bean mixture would be good.

Huevos in Phyllo Dough
2 TB Bread Crumbs
1 roll of Phyllo Dough
1 stick melted butter
2 TB butter
8 eggs
Pinch of Salt and Pepper
2 cups Black Beans rinsed and drained or Refried Bean Mixture
1 cup Mexican Cheese such as Queso Fresco crumbled or a mixture of Shredded Mexican Cheeses like Kraft 4 Mexican Cheese

Ranchero Sauce
2 TB Olive Oil
1 Onion chopped
4-6 Cloves Garlic chopped
1 can Green Chilis chopped
1 can Fire Roasted Tomatoes
1 tsp Cumin
1 Chipolte Pepper in Adobo Sauce chopped
1-2 TB Adobo Sauce
1 TB Fresh Cilantro chopped
1/2 cup Crema Mexicana or Sour Cream

Heat oven to 400.
Melt 2TB of Butter in a skillet
Scramble the eggs in a bowl with Salt and Pepper
Pour into skillet and scramble until just barely set.
Remove from heat .
Spread the Bread Crumbs on the counter.
Take 2 sheets of the Phyllo Dough and lay them side by side lengthwise slightly overlapping on top of the bread crumbs.
Place 2 more Phyllo Dough sheets over the first two exactly the same way.
With a basting brush, brush some melted butter all over the sheets. Up to inch from the edge making sure to 'glue' the overlapping sheets together.
Place 2 more Phyllo dough on top of it and then baste more butter
Repeat this step until you have used all of the Phyllo Dough.
Scoop the eggs on to the dough 2 inches from the bottom edge to about an inch from the left and right edges. Do not spread the eggs, keep them in the same section on the dough. It will be about 3 or 4 inches wide.
Put most of the black beans on top of the eggs, reserving a handful for garnish.
(or spread refried beans on top of the eggs)
Crumble or Sprinkle the cheese over the beans.
Slowly and carefully start rolling the dough into a log. Folding in the edges as you roll. (this is where the bread crumbs come in handy, they make a slippery surface to make the rolling easier)
Don't worry about tearing the dough, just keep rolling.
Place the roll seam side down on a sheet of parchment paper in a baking sheet.
Baste the remaining melted butter all over the top and sides of the roll.
Place in the oven and bake for 10-12 minutes until golden brown.
When its done, take out of the oven and let it rest for several minutes.

While thats baking, make the Ranchero Sauce.
On Med-High Heat 2 TB of Olive Oil in a sauce pan.
Add the onions and cook the until softened.
Add the garlic.
Cook for about 1 minute.
Add the green chilis, tomatoes, cumin, chipolte pepper and adobo sauce.
Stir well.
Lower heat to Med and cook for 5 minutes.
Remove from heat and stir in the Cilantro.

Slice the Huevos Roll into sections, place on a plate.
Scoop Ranchero Sauce over the Huevos.
Put a dollop of Crema Mexicana or Sour Cream on top of that.
Sprinkle a tiny bit of Cilantro on top.

Another topping could be guacamole.

Peach Crisp

I came up with this recipe when I had lots of peaches but no rolled oats. Just Bunches Cereal has all the goodness like cinnamon and sugar in it, so no need to add anything to it!

2 cups of Just Bunches Cereal
1/3 cup flour
5-6 peaches sliced thinly
1 tsp lemon juice
1/4-1/3 cup brown sugar depending on how sweet your peaches are
2 TB cold butter chopped into small pieces

Slice the peaches and put them in a 8x8 baking dish.
Sprinkle the lemon juice over them
Put the brown sugar on them and mix it all together well
Put the cereal in a plastic bag and lightly crush. Big chunks are yummy, so don't crush too much.
Put the flour in the bag and shake until all the cereal is covered
Cover the peaches with the cereal mixture
Place the chopped butter over the cereal mixture about one every inch or so.
Bake at 350 for 35-45 min until the crust is golden

Swiss Mushroom Orzo

This picture was not taken by me, since I forgot to take one before we devoured our meal. It was taken by Sarah_Jayne.

This is sooo sooo yummy! Its one of Mikes favorite dishes.
Makes a wonderful accompliment to any meat dish. Or add some chopped broccoli or red pepper to make it a veggie meal.

1 cup Orzo
8 oz shredded Swiss Cheese
4 TB butter divided
4 Garlic Cloves minced
1/4 tsp Salt
1/2 tsp Pepper
1 cup Mushrooms sliced

Cook Orzo to package directions (about 8-10 min)
Soften 3 TB of butter and mix with Cheese, garlic, Salt and Pepper
Meanwhile saute mushrooms in 1 TB of butter until tender and golden
Drain orzo and add to mushrooms
Stir in cheese and garlic mixture until melted

Taquitos

I made these last night, and thought they were good, but it wasn't until both boys said, "Mommy this is so good, you need to BLOG it"! Wow! Ok! Elektra ate 4 of them!!
So here it is.

The way I made them took all day because I slow cooked 4 chicken legs and 4 thighs in the crockpot with homemade salsa until the meat fell off the bone. Then I shredded it and let it cook a little bit longer with lots of mexican cheese mixed in. However, you can use any kind of filling. Beef and pork are great choices. Whether its shredded meat or ground. Use some kind of salsa or taco seasonings to give it that mexican flavor. Once you have your meat and seasonings cooked well, let it cool so you can handle it.

This recipe made 30 taquitos. We froze the extras for easy meals. Just stick a taquito or two in the microwave for a min and enjoy!

1 lb cooked and seasoned meat
40 corn tortillas (some simply fall apart and you will need extras) Or Flour tortillas (which are flautas and actually much easier to roll up)
2 cups vegetable oil
salsa
guacamole
sour cream
wood toothpicks
This is the hard part. The rolling of the taquitos.
If you are using flour tortillas just fill with meat, roll up and fry in oil, or spray with cooking spray and bake in a 450 degree oven for 8-10 or until crisp.
With corn tortillas you will need to first heat up a flat skillet with no oil on med low heat.
Heat the oil in a fryer or a large deep skillet.
You will know the oil is ready when you stick the end of a wooden spoon in and bubbles form around it.
Take a corn tortilla, and heat it for about a min on each side in the flat dry skillet.
Then dip it in the hot oil quickly on each side, just enough to coat it well.
Take it out and let the oil drip off then place on a plate.
Once you have quite a few tortillas ready to go, then put a couple of tablespoons of meat on one side and roll up tightly.
Secure the middle and each end with a toothpick.
Once you have about 5 or 6, put them in the hot oil and fry on each side until golden brown and crisp.
Take out and place on a paper towel to remove the excess the oil.
Repeat these steps until all are fried.
Serve with Salsa, Sour Cream and Guacamole.
MMMMMM!!!!

Lemon Pepper Chicken Sandwiches

Lemon Pepper Chicken Sandwiches
4 oz Cream Cheese, softened
2 TB Butter, softened
1 tsp Lemon-Pepper seasoning divided into 1/2 tsps
1/2 tsp dried Basil
1/4 tsp garlic
1/8 tsp salt
1 TB Olive Oil
1 TB Lemon Juice
1 1/2 lbs chicken cut into 1/2in strips
4 Italian Sandwich Buns split
1 small red onion sliced thinly
Lettuce, Tomato

In a small bowl beat the cream cheese, butter, 1/2 tsp lemon pepper, basil, garlic and salt until smooth; set aside.
In another small bowl, combine oil, lemon juice, and remaining lemon pepper; set aside.
Place chicken on a greased broiler pan.
Spoon half of lemon juice mixture over top.
Broil 3-4 in from heat for 4-5 min
Turn chicken; top with remaining lemon juice mixture.
Broil 4-5 min longer or until juices run clear.
Place buns side up on a ungreased baking sheet.
Broil 3-4 inches from heat 1-2 mins or until golden brown
Spread Cream Cheese mixture on each side of bun.
Layer with lettuce, onion, tomato and chicken.