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Banana Nut Upside Down Cake

September 24, 2014

Let’s be honest I never finish all the bananas I buy.  This simple cake helps me out and a perfect start for any day.

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Banana Nut Upside Down Cake

Ingredients

  • 3 Ripe Bananas (mashed)
  • 3/4 C. Granulated Sugar
  • 1/2 C. Light Brown Sugar (lightly packed)
  • 1/2 C. Vegetable Oil
  • 2 Lg. Eggs
  • 1/2 C. Sour Cream
  • 1 t. Vanilla Extract
  • Zest of 1 Orange
  • 1 1/2  C. All-Purpose Flour
  • 1 t. Baking Soda
  • 1/2 t. Kosher Salt
  • 3 T. Butter (melted)
  • 3 T. Brown Sugar
  • 1/2 C. Walnuts (chopped)

Preparation

  1. Preheat oven to 350 degrees
  2. Mix bananas, sugar and brown sugar in a bowl on low-speed until combined
  3. Add oil, eggs, sour cream, vanilla and zest; continue to mix until smooth
  4. Stir the flour, baking soda and salt in a separate bowl until combined
  5. Add the dry ingredients to the wet mixture and mix on low until well combine
  6. Pour the melted butter into an 8″ cake pan; add the brown sugar and combine
  7. Sprinkle the nuts on top of the butter and sugar mixture
  8. Pour batter into pan and bake for 45-50 minutes (until toothpick inserted in center comes out clean)
  9. Cool for 15 minutes; turn out onto serving plate and cool completely

Serves: 8-10

Recipe adapted from Banana Cake with Cream Cheese Frosting

  • Pappardelle with Ham and Peas

    September 6, 2014

    When there is Pappardelle in the house this recipe is always made.  Simple, easy and comforting.  DelVerde pasta is among my favorites* and I am so lucky friends of mine bring some to my home when they find it on their shopping travels.  Years ago there was an Italian shop across the street from my home and I did get very spoiled.

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    Pappardelle with Ham and Peas

    Ingredients

    • 1/2 C. plus 3 T.  Unsalted Butter
    • 1/2 lb. Mushrooms (cut in bite size pieces)
    • 1 C. Frozen Peas
    • 3/4 C. Heavy Cream
    • 1/2 C. plus Parmesan Cheese (grated)
    • 1 lb. Pappardelle
    • Additional Parmesan Cheese (for garnish)
    • Parsley (for garnish) optional

    Preparation

    1. Cut the ham and defrost the peas (set aside)
    2. Melt the butter and add the cream and heat slowly
    3. Add the Parmesan Cheese and combine completely
    4. Add the ham and peas and mix well with the sauce
    5. Bring water to a boil and cook pasta al dente
    6. Strain the pasta (reserve a small amount of water for tossing)
    7. Add pasta to the cream mixture and toss, heat slowly
    8. Plate the pasta on a warmed plate and add parsley garnish
    9. Pass additional cheese at the table

    * DelVerde does not pay me; I just love their pasta.

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    Serves: 4

    Onion and Cheese Quiche with Rice Crust

    August 31, 2014

    Onions and cheese make me happy.  This quiche with the rice crust is wonderful but feel free to use a pastry crust too.  During the heat of the summer I admit I don’t make too much pastry at all.  I have used white, brown, yellow or wild rice for the crust and all are particularly wonderful.

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    Onion and Cheese Quiche with Rice Crust

    Ingredients

    • 1 Rice Pie Crust (see below)
    • 2-3 T. Butter and/or Bacon Drippings
    • 4 Lg. Onions (sauteed)
    • 3 Lg. Eggs
    • 1/2 C. Heavy Cream
    • 1/2 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)

    Preparation

    1. Prepare pie shell
    2. Saute onions (approx. 20 minutes) and set aside
    3. Whisk eggs, heavy cream and W (or in a blender)
    4. Line bottom of pie shell with half of the cheese
    5. Add the onions and the rest of the cheese
    6. Pour the egg mixture over the cheese and onions
    7. Bake at 350 degrees for about 35 minutes
    8. Remove when firm, rest for 5-10 minutes
    9. Plate and add garnishes

    Rice Crust

    Ingredients and Preparation

    • 1 1/2 C. Cooked Rice (brown rice used here, white or wild may be substituted)
    • 1 Lg. Egg
    • 1/2 C. Grated Cheese (mixed cheddar used here, your choice)

    Mix all ingredients together and press into a 9″ glass pie plate; microwave for 1-2 minutes to melt cheese; set aside

    Recipe for crust: http://www.food.com 

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    Serves: 4-8

     

     

    Black Bean and Corn Salad

    August 26, 2014

    It’s that time of year that chilled salads, prepping at midnight and fast pan grilling rule my life.  This is one of my pantry salads which are essential.  You can substitute the pimentos with your luscious tomatoes from your garden, but right now I am just ordering tomato seeds to plant next month.  I did manage to top this beautiful salad with some fresh grilled grouper and dinner was done.

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    Black Bean and Corn Salad

    Ingredients

    • 1 Can Black Beans (drained and rinsed) *
    • 1 C. Corn (fresh or frozen)
    • 1/2 C. Pimentos (diced)
    • 2-4 Slices Red Onion (diced)

    Preparation

    1. Mix all ingredients
    2. Add dressing and combine thoroughly
    3. Chill for at least 2 hours

    Use any dressing of your choice but this one is great on a hot summer day.

    Sweet Lime Dressing

    Ingredients and Preparation

    • 1 t. Honey
    • Juice of 1/2 Lime
    • 1-1 1/2 T. Oil
    • Salt and Freshly Ground Pepper

    Whisk together all of the ingredients. Salt and pepper to taste. Add the ingredients to the bowl and toss well. Refrigerate at least 2 hours.

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    Serves: 2-4

    Dinner in Ecuador

    August 11, 2014

    Image (30)

     Heron with Iguana (Galapagos Islands)

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    Magnificent Frigate (Galapagos Islands)

     

    Dinner in Ecuador

    “Menu”

    Roasted Sliced Potatoes

    Ecuadorian Shrimp Ceviche

    Ecuadorian Peruvian Locro

    Tomato Corn and Onion Salad

    Beefsteak Tomatoes and Onion Salad

    Baked Chicken Thighs with Garlic and Orange

    Garlic Chicken Thighs and Drumsticks

    Herb Roasted Fingerling Potatoes

    Spanish Flan

    Melon and Blueberry Fruit Salad in Rum Lime Sauce

     

     Roasted Sliced Potatoes

    Ecuadorian Shrimp Ceviche

     Ecuadorian Peruvian Locro

    Tomato Corn and Onion Salad

    Beefsteak Tomatoes and Onion Salad

     Baked Chicken Thighs with Garlic and Orange

     Garlic Chicken Thighs and Drumsticks

     Herb Roasted Fingerling Potatoes

     Spanish Flan

     Melon and Blueberry Fruit Salad in Rum Lime Sauce

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    Pristine Beach (Galapagos Islands)

     

     

     

    Lemon Tart with Coconut Crust

    August 1, 2014

    When it’s hot as hell start your day with this sweet and tart beauty.  Everyone should know how to make lemon curd, it should be a rule somewhere since it is so simple and rewarding.  This crust is so good you’ll be making plenty of different pies with it.  It’s also great for a topping on ice cream.

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    Lemon Tart with Coconut Crust

    Ingredients

     Lemon Curd

    • 6 Eggs
    • 2/3 C. Sugar
    • 2 Lemons (grated zest)
    • 1 C. Lemon Juice
    • 1 1/2 Sticks Unsalted Butter (cut into small pieces)
    • 1 t. Vanilla

    Preparation

    1. In a medium saucepan whisk together the eggs, sugar and lemon zest until a light color
    2. Add the lemon juice and butter and cook while whisking  over medium heat until the butter is melted
    3. Continue whisking until the mixture is thickened and simmer a few seconds
    4. Strain through a medium mesh sieve into a bowl and stir in the vanilla
    5. Cool, cover and refrigerate until ready to serve
    6. Serve in individual ramekins with blueberries as garnish (any fruit goes well with Lemon Curd)

    Coconut Crust

    Ingredients

    • 2 C. Sweetened Flaked Coconut
    • 1 C. Vanilla Wafers *
    • 4 T. Unsalted Butter (melted and cooled)

    * Use any sugar type you prefer

    Preparation

    1. Combine all the ingredients and press into the bottom and sides of tart pan; chill 30 min.
    2. Bake crust at 350 degrees for approx. 15 minutes; let cool on a rack

    Spread the curd into the crust; chill thoroughly. Remove the tart from pan and put on chilled serving plate

    Garnish with whipped cream (optional)

     

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    Serves: 8

    For more luscious lemon recipes see: Lemon Lovers Desserts

    Ceasar Frittata

    July 26, 2014

    There is usually never a good idea for extra salad except this frittata.  I actually make extra Ceasar Salad now since I love this so much.  I make this with the dressing already combined with the salad, hard to believe but so wonderful.  It’s also a super plus if you know you need something ready in the morning for leftover guests.

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    Ceasar Frittata

    Ingredients

    • 1 1/2 T. Unsalted Butter
    • 2-3 C. Ceasar Salad *
    • 4-5 Eggs *
    • Salt and Freshly Ground Pepper (to taste)

    Adjust these amounts accordingly if you have more or less leftover salad

    Preparation

    1. Saute the salad for 3-4 minutes on medium
    2. Preheat the oven to 350 degrees
    3. In a large bowl whip the eggs and add to the pan
    4. Cook on medium low heated pan and cook slowly on one side; put in oven to finish
    5. Bake for about 15 minutes or until set
    6. Turn to Broil and broil about 1-2 minutes
    7. Serve on warmed plates  

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    Serves: 2-4

    Ceasar Salad

    See more ideas for your favorite Frittatas here: Frittata Love

     

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