Banana Rum Sauce with Waffles

I made these awhile ago and forgot about them.  They had been a birthday breakfast for my husband Joe on his birthday. He is a big fan of rum and tropical flavors.  In the past I had made this mixture before for french toast this was the first time I threw in the rum.  So it tastes great either way.  I admit the waffles were from a mix in our waffle iron.  This post is all about the sauce!

Banana Rum Sauce:

1-2 two bananas depending on size, sliced

1/4 cup brown sugar

3 tablespoon of butter

1 oz of rum

Heat butter in a skillet.  Add the brown sugar and mix until dissolved.  Add the rum and let cook about 5 minutes.  Add the bananas.  Cook until the bananas started to soften, about another 5 minutes.  Serve on top of waffles.  Or pancakes.  Or french toast. Or ice cream!

A Take on Chicken Cordon Blue

Recently I had come across a few recipes in the plethora of magazines I subscribe to about chicken cordon blue.  It made me crave it.  Knowing that I am trying to eat healthy I want a lighter version.  I found one. I made my grocery list and I went shopping. However as often things happen my husband and I ate all the ham before I actually had the opportunity to make this dish.  so I got a little resourceful.  My husband had purchased an Italian meat sample pack.  So instead of traditional ham we went with prosciutto.  I had Swiss on had, but since I also had some provolone I went with that instead.  To keep it a little healthier it is all baked and not fried. Also I used a mix of whole wheat bread crumbs and panko. I served the chicken with a spinach salad and some smokey roasted potatoes.

Chicken:

4 thinly sliced chicken cutlets

4 or 5 slices of prosciutto (depending on size)

4 or 5 thinly slices of provolone

1 egg and 1 egg white beaten

1 cup of bread crumb mixture (about equal parts of flavored whole wheat and some panko)

           **I usually add a little extra flavor to my breadcrumbs some garlic powder, onion powder

Rinse and pat dry the chicken.  Lay on a flat surface.  cut the prosciutto so that it will lay flat along the chicken. Repeat with the provolone.  Tightly roll chicken securing end with toothpick.  Dip rolled chicken in egg and then into breadcrumbs.  Place on a cookie sheet covered with parchment paper. Bake in a 350 degree oven for 20-25 minutes. 

Potatoes:

4-5 small potatoes quartered (* small red or baby Yukon gold work well also just halve)

Olive oil

1 teaspoon thyme

1 teaspoon of garlic powder

1 tablespoon smoked paprika

salt and pepper to taste

In a small casserole dish place the cut potatoes. Drizzle with olive oil.  Sprinkle all spices on top.  Toss potatoes to coat.  Roast in oven.  *I kept oven at 350 since that is what chicken needed so it took about 30 -40 minutes for potatoes to cook.  Once easily pricked with fork and golden they are ready. 

Green Mango-Pineapple Smoothie

Tropical Green Mango-Pineapple Smoothie

In my efforts to continue to introduce new healthier foods into my diet I decided to go green, literally.  My husband loves to make smoothies, so I convinced him to add in some spinach for a healthy kick.  With some fresh mangos and pineapple in the house it was a tropical blend waiting to get into our blender.

Our Mixture:

handful of spinach
1/2 cup of freshly chopped pineapple
1/2 cup of freshly chopped mango
1/4 cup plain kefir
1/2 cup of coconut water
either honey or agave nectar to taste for sweetness
ice

Put it all in the blender and blend.  Adjust ice to desired thickness.  Enjoy!

So yummy!

paired well with my veggie fritatta 

Husband Birthday Surprise

Sometimes in our busy lives there is not always time or money to have an elaborate celebration for one's brithday. For most adults birthdays seem to just come and go without a real pause to celebrate the person.  I have not met a single person who doesn't smile when their birthday is acknowledged.  I always feel however that a birthday is a time that should be filled with a few things: 1- Cake~ is a must to celebrate any birthday 2- Balloons~ I think they make any birthday special and festive 3- Favorite meal~ I think it just makes the birthday person feel that more special.  As my husband has told me I am always very thoughtful when it comes to gifts and surprises.  Sometimes its not about the amount of money you spend but that you actually took the time to put some extra thought into the gift or surprise for that person.  For my husband's brithday this year I took some ideas I saw on Pinterest.  My husband works on the weekend and his birthday fell on a Sunday this year.  I had ample time to carry out my plan.  I started the day with a breakfast he wanted rum banana waffles.  When he left for work I went to work and decorated our bedroom for his surprise!  He turned 38 so I printed 38 pictures of him and wrote on the back of each one a different reason why I loved him.  Some I attached to helium balloons, others I placed on the streamers I hung near our windows. Honestly I wanted to hang them all from balloons, but for two reasons I could not, one that would have been a lot of balloons, and two attaching more then one to the balloons weighed them down (I did try) Next I bought a bag of assorted balloons and a happy birthday sign from target and used it in my decorating.  We have a birthday hat I bought when we moved in together I keep recycling every year that always makes it way into the celebration!  And since my husband would only be home for his hour dinner break I prepared an antipasti platter as our dinner.  Something my husband loves. 

A sign on the door to announce the surprise!

His favorite meal: Antipasti

Lobster/Crab Ravioli with Veggie Pink Sauce

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup vodka
• 1/2 cup chicken stock
• 1 can crushed tomatoes (32 ounces)
• Coarse salt and pepper
• 16 ounces lobster/crab ravioli
• 1/4 cup heavy cream
• 1 zucchini sliced into half moons
• 1 portabello mushroom cap sliced

Directions

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.  Add the zucchini and mushroom allow to simmer in sauce.  About 3-5 minutes until vegetables soften slightly.  (you don't want them too soft or they will turn to mush!)

While sauce simmers, cook ravioli in salted boiling water until cooked.  They should float to top.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Plat the ravioli and top with sauce and vegetables.  Serve with fresh basil on top and freshly grated cheese.

Blueberry Lemon Yogurt Loaf

Lemon Yogurt Cake (adapted from Ina Garten's Barefoot Contessa At Home)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 containers of 5.3oz organic Greek yogurt
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup of frozen blueberries (more if you are making a big loaf cake)


Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or the mini loaf pans.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan.

Add in the blueberries and bake for about 50 minutes, (if you are using the big loaf pan) about 25-30 minutes (if you are using smaller pans),or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Cioppino

A hearty seafood stew.  This is easily adapted to whatever seafood you have on hand. I used clams, shrimp, bay scallops, and halibut.  However mussels, crab, and squid can work very well in this stew also.  A must is to serve it with a nice crusty bread to dip into the base.

Ingredients Adapted from the Food Network

• STEW BASE
• 3 tablespoons olive oil
• 1 1/2 cups sliced onion
• 2 tablespoons minced garlic
• Kosher salt and freshly ground pepper
• 1/4 cup tomato paste
• 1 cup dry white wine
• 1 15 oz can of diced tomatoes
• 1 red bell pepper, trimmed, seeded, and diced
• 2 tablespoons minced parsley
• 1 tablespoon minced fresh thyme leaves
• 1 bay leaf
• 3 cups fish stock or 1 cup bottled clam brothmixed with 2 cups chicken broth
• 1/4 cup julienned fresh basil leaves

SEAFOOD

12 little neck clams

1 pound large shrimp

1/2 pound sea scallops, trimmed

1/2 pound firm fleshed fish, like halibut, cut into 1-inch cubes

Serving suggestion: hot crusty bread

Directions

Make the stew base. Heat a large stew pot or dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
Finish with the fish. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open.  Add fish fillet, shrimp, and scallops. Cook, stirring frequently the shrimp curl, and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.