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Bananas Fosters for Breakfast

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What a great way to end a fabulous girls weekend. It’s Anna Bananas birthday today.The girls and I decided to make bananas foster for breakfast and it was delicious!. We hope you will enjoy this recipe as much as we did. This recipe calls for banana liqueur but you can omit this.

• 1 stick of butter
• ¾ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 6 bananas, cut in half
lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
• Pound cake, optional

Combine the butter, sugar, and cinnamon in a skillet
Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan
When the banana sections soften and begin to brown, carefully add the rum
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum
When the flame goes down, lift the bananas out of the pan and place four pieces over each scoop of ice cream
Generously spoon warm sauce over the top of the ice cream and immediately

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Beach Trip

Good morning! What a great morning it is in Sea Side. The weather is beautiful and I am with great friends. The weather is perfect. There is a nice breeze coming off of the Gulf and the sun is shining. I have so much to be grateful for.
I had too much Community Coffee this morning and am feeling a little jacked up. I really need some breakfast to take the edge off. The girls and I are about to get dressed and go find some yummy breakfast. Then we are off to the farmers market in Sea Side. I can’t wait to see what all they have. My friend Griff and I are going to get a bunch of seafood and other goodies to cook up for our friends.
When Griff and I were planning the trip we talked about the things we were going to bring with us. We are not your ordinary girls that talk about bringing our hot bikini and our new strapless dress? No, we discussed bringing the deep fat fryer, fondue pot and all of my new products I got from Slap Ya Mama. Too funny! I am excited about cooking and breaking bread with the girls. I will defiantly take pics and post some of the recipes we come up with today. I hope all of you have a great day!

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In the Kitchen

Last fall I fell in love with Star Bucks pumpkin bread.  I never knew that I loved pumpkin so much.  I started experimenting in the kitchen and came up with my own recipe for pumpkin bread.  I made so much pumpkin bread, pumpkin cheese cake, ooey gooey pumpkin cake and muffins that it was ridiculous.  Now that fall is here again I wanted to try some new pumpkin desserts.  Sister and I have been on a pound cake kick for a while now and I thought about a pumpkin pound cake.   unfortunately, I wasn’t impressed with the recipe I came up with.  It wasn’t bad but it wasn’t great either.  I will not be posting that recipe. If you should have a good recipe for a pumpkin pound cake or any other pumpkin dessert please share it with us. 

I also made a vegetable Quiche that was out of this world.  It was fluffy,cheesy and so yummy.  It was very easy and I had everything I needed in the fridge.  You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use  artichokes, tomatoes, squash, etc. I hope you will enjoy it as much as Andy and I did.  I served mine with toast and mayhaw jelly.    

Vegetable Quiche

  • 1 frozen pie shell, deep dish
  • 1 ½  cup sliced fresh mushrooms
  • ¾  cup chopped asparagus
  • 2 tablespoon butter
  • 1 cup fresh baby spinach
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 cup  shredded Swiss cheese
  • 4 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Let pie crust stand at room temperature for 10 minutes
  • Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  • In a large skillet, sauté  mushrooms and asparagus in butter until tender
  •  Add spinach, garlic and spring onion; cook 1 minute longer
  •  Spoon into crust; top with cheese.
  • In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese.
  • Cover edges of crust loosely with foil
  •  Bake for 40-45 minutes or until a knife inserted near the center comes out clean
  • Let cool for 10 minutes before cutting
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Pesto Tilapia

This recipe is easy, inexpensive and very tasty. You can purchase a jar of pesto next to the pasta in the grocery store.  I serve this with rice and a salad or over angel hair pasta.  The fish is also good in a sandwich.  I hope you enjoy!  

Pesto Topped Tilapia

4 Tilapia fillets

½ Teaspoon of kosher salt

 ½ teaspoon of white pepper

½ cup of pesto (I use jar of pesto)

½ cup of freshly grated parmesan

Fresh Basil

Preheat oven to 350 degrees

Line baking pan with aluminum foil

Season fish with salt and pepper

Spread pesto evenly on both sides of the fish

Bake for 8-10 minutes, or until flaky

Top with parmesan cheese; bake for an additional 2 minutes

Top with fresh basil

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Party Pleasers

 

It is getting to be that time of year where we are planning for the holiday parties. Here are some tips to help with your next party.

Calorie free club soda adds sparkle to iced fruit juices, makes them go further, and reduces calories per portion. 

When possible, float ice in punch rather than ice cubes.  This is not only more decorative, buts also inhibits melting and diluting (you can also freeze fruit juice to make an ice ring).

When serving hors…d’oeuvres on a silver tray, you may want to protect it from acids by covering it with leafy green lettuce.

Cheese should be served at room temperature.

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Crock Pot Shrimp and Grits

Traditionally I use heavy cream and no chicken. I wanted to try something in the crock pot and thought the cream of shrimp would be good and it was pretty darn good. We did a recipe last week with cream of shrimp and it was really yummy.  My boss Beth does a fish dish with cream of shrimp and it is great . I had some chicken so I added it to the pot too.  I couldn’t think of another name so….. Shrimp and grits it was. It was very creamy and delicious.

½ stick of butter

½ cup of Green bell pepper

½ cup of Red bell pepper

¾ cup of celery

1 cup of onions

4 cloves of garlic

1 ½ pounds of chicken breast tenders

8 ounces of Andouille Sausage, cut up

2 cans of cream of shrimp soup  

Slap ya Mama (Cajun Seasoning) to taste

Salt and pepper to taste

1 pound of Shrimp

2 heaping tablespoons of savory garlic cream cheese finishing sauce

Directions-

Turn crock pot on high 

Add butter to crock pot

Dice onions, garlic, bell pepper and celery and add to pot.

Add chicken sausage, cream of shrimp, salt and pepper and Slap Ya Mama.         

Turn heat down to low and cook for a couple of hours (until chicken is done)

Increase heat to high and add shrimp and finishing sauce, continue cooking until shrimp are pink (approximately 15 minutes)

Serve over grits

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Pointers on Buying Vegetables

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Asparagus Stalks should be tender and firm, tips should be close and compact. Choose the stalks with very little white, they are more tender. Use the asparagus soon – it toughens rapidly.

Cabbage and lettuce – Choose heads that are heavy for size. Avoid cabbage with worm holes, or lettuce with discoloration or soft rot.

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Perfect Weather for Soup, Gumbo or Stew

I am loving this cool weather.  I woke up this morning and made my coffee and headed out to the porch to enjoy this great fall morning.  I am trying to figure out what I am going to cook today.  When the weather changes I can’t wait to cook up some good ol soup, gumbo or stew.  It has always been a family tradition.  I know I want to put something in my crock pot. I have a lot to do today and don’t have a lot of time to spend in the kitchen 😦                      I have some different things going on in my head but have not made a final decision.  I will definitely post my recipe as soon as I get it all together. I am thinking chicken and shrimp.  Any suggestions?

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Cookies, Cookies and even More Cookies

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Yesterday at work,  the Easter Seals Gang and I made cookies for the fundraiser for Megan’s House.  We made several different types of cookies and lots of them.  I wanted to share with all of you one of the recipes and some pictures from yesterday.  We had such a great time baking.  The clients love it and I do too.  For several years now the crew at Easter has baked pound cakes for the Bass Tournament.  The fishermen are always so excited to get a slice of the great cake.  The clients love to get in the kitchen and cook and bake and I love it too. My dream is to have a restaurant/catering service and employ people with disabilities to help me run it.  The Easter Seals gang works so hard and they are so dedicated to their jobs. It is amazing what they can do if given the chance. 

We had a lot of compliments on the chocolate chip and the peanut butter and butterscotch cookies.  Psssssss- I’ll tell you a secret – I use Swan cake flour and all my ingredients are at room temp.  It really makes a difference. They are GREAT!  I hope you and your family will enjoy this recipe. 

Ultimate Chocolate Chip Cookies

  • 2 ½ cups of Swan Cake Flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 ¾  cup Nestlé’s milk chocolate chips
  • 1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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