Banana Nut Muffins

This recipe can be made into muffins or loaves of bread.


1 2/3 c. all purpose flour
1 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. salt
1 c. plus 2 T. sugar
2 eggs
1/2 c. oil
3 overripe bananas, mashed
3 T. sour cream
1 tsp. vanilla
2/3 c. walnuts or pecans, chopped


Preheat oven to 350.  If using loaf pans, line with parchment paper.  Sift together flour, soda, cinnamon and salt.  Using the electric mixer, beat eggs and sugar for 10 minutes until light and fluffy.  Add oil, mashed bananas, sour cream, vanilla and nuts.  Pour into 1 loaf pan and bake for 1 hour.  If using muffin tins, grease tins and fill 2/3 full and bake for 20-25 minutes or until done in center.

Chipotle Burrito Bowl

I have been on a low carb diet, eating lots and protein and discovered this recipe.


For the chicken:
2 T vegetable oil
2 chipotle peppers in adobo, finely chopped
1 t. garlic powder
1 t. ground cumin
1.2 t oregano
1/2 t black pepper
1/2 lime juiced
4 boneless chicken breast, skinless


For the rice:
1 t. vegetable oil
1 cup white basmati rice (I used brown rice)
2 cups water
1 lime juiced
2 T freshly chopped cilantro
salt to taste


For the toppings:
1 cup pinto beans or black beans, drained and warmed
1 cup corn, charred (I did this in iron skillet)
1 cup guacamole
1 cup pico de gallo
1/2-3/4 cup finely shredded Monterey jack cheese


Instructions:
For the Chicken:
Combine all ingredients in small bowl.  Place chicken in zip lock bag and pour mixture over chicken. Shake well to make sure all is covered with marinade.  Refrigerate for at least 1 hour.  Then grill either outdoor or indoor. Chop chicken into bite size pieces
For the Rice:
In a heavy saucepan, heat oil over medium heat.  Once hot, add the rice and lime juice and sauté for about two minutes, stirring.  Add water and salt and bring rice to a boil.  Cover and reduce heat to low and cook until rice is tender and all water absorbed.
To assemble:
Arrange equal parts of rice, beans, chicken and corn.  Top with guacamole, pico and cheese.


I had leftovers that I stored in separate containers and it made the perfect lunch. Enjoy!!!

Hot Mexican Chicken Salad

5 cups cooked diced chicken breast
2 cups shredded sharp cheddar cheese, divided
1 (15 oz) can red kidney beans, drained
1 large sweet red pepper, chopped
1/2 cup sliced ripe olives
1/2 cup sour cream
1/2 cup mayonnaise
1 (4oz) can chopped green chiles
1 pkg. taco seasoning or chicken taco seasoning
Vegetable oil
6 (8-inch) flour tortillas
Thin avocado
Fresh cilantro
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well. Cover and chill.
Heat 1/2 inch oil in a large deep skillet until hot.  Fry tortillas, one at a time, in hot oil, until crisp and golden.  Drain on paper towels.
Spoon chicken mixture evenly onto flour tortillas.  Sprinkle with remaining 1 cup cheese. Place on baking sheet. Bake 400 until cheese melts. If desired, garnish with the avocado slices and cilantro. Serve immediately.  Yield: 6 servings

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.