Banana Nut Muffins

I have always used the same banana nut bread recipe, but a friend shared this one and I made a few changes and use it for muffins. 


3          C  Flour                                                                       3          Eggs
2          C  Sugar                                                                      1t.       Cinnamon
1          t.  Soda                                                                        3/4 c.  Coconut Oil
1          t.  Salt                                                                          3/4 c. Vegetable Oil
2 c.      bananas                                                                        1 t.     vanilla
1          C  Chopped nuts                                                        

                                                                                                           

Combine/sift dry ingredients (Flour, sugar, soda & salt), add chopped nuts and set aside.

Combine remaining ingredients (I use mixer); add to dry mixture, stirring just until moist.
Pour into paper prepared muffin tins.  Bake 375 for 20 minutes. 

Lemon Mahi Mahi

Found this new recipe for Mahi Mahi that is quick and easy and delicious. If you have never tried it, it is a firm white fish with a flavor just a bit stronger than mild whitefish. This recipe is started on stovetop and finished in the oven.


2 Mahi Mahi fillets
Olive Oil
Seasonings:
Lemon pepper
Sweet paprika
Dried dill weed
Lemon Pepper
onion powder
garlic powder
Kosher salt


1 T olive oil
3 T butter
1/2 cup white wine, I use Pino Grigio only because that what was opened
Juice of half lemon
1 T. honey mustard


Rub each fillet with olive and then sprinkle both sides of fish lightly with seasonings.
Preheat broiler on high.


Place a large heavy oven proof skillet, iron skillet, over medium high heat. When hot add olive oil and1T butter, swirling to coat pan. Sear fillets until golden brown on one side.  Remove to platter.  Add wine, lemon juice and honey mustard to the hot skillet.  Whisk, scraping up any browned bits and cook until liquid is reduced by half and thickened.  Whisk in  remaining 2 T butter.  Return fish to skillet, uncooked side down and place in broiler 6-8 inches from the heat.  Broil 8-10 minutes, depending on thickness.  Serve with pan juices and garnish with lemon slices.

Creamy Chipotle Carrot Soup

Saw this in the newspaper and normally don't even try it, but it is delicious.

Creamy Chipotle Carrot Soup

2 T olive oil

1 large yellow onion, diced

2 cloves garlic minced

1 pound carrots, peeled and diced

2 potatoes, peeled and diced

1 canned chipotle pepper minced

1 T adobo sauce from canned peppers

2 cups low sodium chicken broth

1 cup heavy cream

Salt and pepper

Green onions, garnish

Heat oil in deep heavy pot.  Add the onion and garlic and cook until lightly browned, about 10-12 minutes.  Add the carrots and potatoes and chipotle.  Cook 5 minutes, then adobob sauce and broth.  Bring to a simmer and cook until carrot and potatoes are tender, 30 minutes.

Working in batches, transfer the soup to blender and puree till smooth.  Return the soup to the pot and return to a simmer.  Stir in the cream and season with salt and pepper.  Serve with sliced scallions.



Bread Pudding with Jack Daniels Sauce or Vanilla

For some reason this recipe has disappeared from the blog, so here goes another try. One of the most popular desserts at the Chef. And it warms easily in the microwave.
 1 cup heavy cream
1 cup whole milk
4 large eggs
1 t. vanilla
1/2 cup sugar
3/4 t ground nutmeg
3-4 croissants cubed,
1/4 t salt
about 4 cups
1/4 cup bourbon, optional (I use this in sauce)


In a large bowl, whisk the cream, milk, eggs, vanilla, sugar, nutmeg and salt.
Place cubed bread in 8" square greased baking dish and pour egg mixture over.  Refrigerate for 2 hours, tossing mixture with a spoon to make sure all croissants are soaked. 
Preheat oven 350 and bake about 45-50 minutes or until it has risen in center.
Serve with one of the sauces.
Jack Daniel Sauce
1/2 cup sugar
2 large egg yolks
4 T bourbon
5 T butter
Vanilla Sauce
1/2 cup sugar
2 large egg yolks
2 t. vanilla
1 T rum
5 T butter
Beat sugar and egg yolks with a whisk; add bourbon or vanilla and rum.  Whisk vigorously in the top of a double boiler over simmering water.  Cook, whisking until mixture is hot and slightly thickened, about 3-4 minutes. Remove from heat.  Add butter and stir until melted.