Best-Ever Banana Muffins

 

I had a recipe for Best-Ever Banana Bread in my recipe binder. I don’t know where it came from…probably one of the cooking magazines I subscribed to a one time. I had two bananas that were turning brown, so I decided to make Banana Muffins and I used the Bread recipe as a starting point…. I made a few changes… I used more walnuts.  They turned out great…super moist.

 

Preheat oven to 375 degrees.

 

2 ripe (fairly large) bananas, mashed

2 eggs

1-3/4 cups flour

1-1/2 cup sugar

1-1/2 cup roughly chopped walnuts (or more if you like…I used close to 2 cups)

1/4-cup plus 1 Tbsp half and half

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

Combine all ingredients and mix well.

 

Place paper muffin cups in a muffin pan. 

Fill cups about 3/4 full. 

Bake 15 minutes.

 

Remove muffins from pan and cool on a wire rack.

 

This recipe made 17 muffins.

Pecan Butter – Praline Cookies

We are fortunate enough to have a Costco store near us.** If you are familiar with Costco, you know that nothing comes in small sizes. So that is the story here.

 

I had heard about Pecan Butter – Peanut Butter’s cousin. I also had discovered Costco’s Pralines. Both of these items came in a size that was too big for our family of two to use anytime soon.

 

So… I decided to make cookies.  I used Fannie Farmer’s recipe for Peanut Butter Cookies as a base, and I made up this variation.

 

Preheat oven to 350 degrees.

 

Mix together:

1 stick butter, softened to room temperature

1/2 tsp vanilla

1/2 cup sugar

1/2 cup brown sugar

1/2 cup pecan butter*

1 egg, beaten

 

Separately, mix together dry ingredients

1-1/2 cups flour

1/16 tsp salt

1 tsp baking soda

 

Add to other ingredients. I don’t have a stand mixer, so I used a pastry dough blender to do this. They are available at Bed, Bath, and Beyond; Williams-Sonoma; Amazon; Target.

Lastly, measure one cup of pralines and place them in a zip-lock bag. Use a mallet to smash them into small pieces… the size of a dime or a bit smaller…not into dust. You'll want some praline pieces in the cookies. Add the pralines to the dough using a large spoon. This was my idea, and it really adds to the flavor and the texture of the cookies.

 

Roll into balls the about 1-1/4 inches across. Place on a cookie sheet and press with a fork in two directions. 

 

This recipe makes enough cookies for two cookie sheets.  I flip the two sheets so the top one becomes the bottom and vice versa. For my oven, I flipped them after 6 minutes and cooked them another 7… so 13 minutes total. You want them to be browned but not burned or dried out.

 

Cool cookies on a rack.

 

*Note: Pecan Butter has a tendency to separate so you have to stir the oil into the rest of the product. The pecan butter can be stiff so use a sturdy spoon.

**If you don't have a Costco near you, Amazon carries these products: Purely Pecans Sea Salt Y'All Pecan Butter and Kirkland Praline Pecans. These sizes will enable you to make multiple batches. Enjoy!

Fish Tacos

This is from Gwyneth Paltrow’s cookbook, My Father’s Daughter. (I made a few adjustments… For example, she uses a beer batter, which makes a big mess when it hits the oil. I don't do that.)  The accompanying sauces are really, really good.

 

1 pound white fish fillets

Corn tortillas

1.     With a sharp knife remove skin from fish (if applicable). Cut into large bite size pieces.

2.     Season with salt and pepper. Dip fish pieces in flour and shake off excess.

3.     Fry 3-4 minutes until nicely browned. (she uses safflower or peanut oil. I used olive oil.)        Place on paper-towel lined plate.

4.     Repeat until all fish is cooked.

 

Warm the corn tortillas in a dry frying pan. (She uses butter.)

Spoon lime crema on tortilla, lay 2-3 pieces of fish. Add guacamole and pico de gallo as desired.

 

Lime Crema

½ cup mayonnaise

1 Tbsp Lime juice

½ tsp salt

 

Pico de Gallo

1 pint grape tomatoes, quartered

½ small red onion, finely diced

2 Tbsp chopped cilantro

Juice of 1 lime

Salt

 

Guacamole

2 ripe avocados

2 Tbsp minced onion

3 Tbsp fresh cilantro

Juice of 1 lime (or to taste)

Salt

 Ina’s Caramelized Bacon

I found this recipe in Ina Garten’s Barefoot Contessa Foolproof cookbook. The first time I made it was for an annual New Year’s Day party a few years ago. It has now become so popular among my friends that I get so many requests to make it that now I am becoming known for my bacon. Thank you, Ina.  I have made some small modifications to her recipe, such as less salt.

 

My instructions here show the quantities I make. I use Wrights Brand Applewood Thick Cut Bacon—Real Wood Smoked. Our Harris Teeter carries it. (Ina uses Nodine’s.) I think the important thing is that you use bacon that is thicker than typical bacon.

 

3/4 pound of bacon.  Remove from refrigerator in advance.  Use 9 slices of bacon. Cut into thirds. So 27 pieces, total.

1 cup light brown sugar, lightly packed

1 cup pecans

1 tsp salt

2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

4 tablespoons pure maple syrup

 

Preheat oven to 375 degrees.  Line a baking sheet pan with aluminum foil (for easy cleaning—Do this!) Place a wire baking rack on top. (I have one that is the same dimensions as the baking sheet…approx…12 x 17.  If you don’t have one, Amazon sells a set for $10.99. Search Half Sheet Baking and Cooling Rack Set.)

 

Combine the brown sugar, pecans, salt, pepper, cayenne in a food processor. Pulse until combined. Add the maple syrup to moisten the crumbs.

 

Line the bacon pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. 

 

Bake for 25 to 30 minutes. Check at 28.  For my oven 30 minutes is good. The Wright’s bacon is so thick it will not look crispy. No worries. It will still be delicious. Some of the sugar mixture will melt and fall onto the pan…that’s why you need to use foil.

 

Ina says to put the bacon on a plate lined with paper towels, but some say that the bacon sticks to the paper. I just let it cool on the racks. When cool, I serve it on a platter.

 

Serve at room temperature.  Be prepared for the compliments.

 

 

 

 

Potato Chip Cookies

Potato Chip Cookies

I found a recipe for potato chip cookies in my file. (I have hundreds of recipes I have saved over the years.)  I thought this recipe would have to be really bad or really good. I had all of the ingredients, so I decided, “Why not?” Turns out they are really good. Like REALLY good. The sweet, slightly salty taste combined with the crunchy texture of the nuts and chips, and a crispy bottom where the sugar caramelizes….mmmmm.

I think the original recipe was in Real Simple magazine. This is the recipe for a full batch. I cut it in half for us.

1 cup butter, room temperature

1/2 cup granulated sugar, plus more for coating

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon cinnamon

3/4 cup crushed potato chips*

1/2 cup chopped pecans (I used more)

(*Before measuring, place potato chips in a ziplock bag and crush with a rolling pin.)

Heat oven to 375 degees.

Cream butter and 1/2 cup sugar in a large bowl. Directions say to use a mixer, but I found it easier just to use a heavy spoon. I don’t have a powerful mixer.  (Tip: my butter was really cold and hard to begin with. I put in the microwave for about 5-7 seconds to soften it. Be careful, you don’t want it to melt.)

Add the vanilla. Then the flour and cinnamon. Fold in the potato chips and pecans.

Form into balls approximately 1-1/2 inch in diameter. Roll the balls in the remaining sugar. Place on parchment lined baking sheet, 2 inches apart. Flatten slightly.

Bake until gold brown around the edges… about 13 minutes. Let cool on the cookie sheets for 5 minutes, then transfer to wire racks.

Salad Nicoise

Niçoise Salad with Grilled Tuna

This falls into the category of No-Fail Recipes you can prepare again and again!

I originally found this recipe in the Williams-Sonoma cookbook, Casual Outdoor Dining. It is a traditional recipe from Nice, on the French Riviera, and it has become a staple in our recipe repertoire.  You cannot go wrong if you have some fresh tuna available. Serve at room temperature. I use the Lemon Vinaigrette from the Ina Garten Family cookbook.

For six people:

1 lb. boiling potatoes

8 whole anchovies packed in olive oil (optional)

¾ tsp salt

1 lb. thin green beans

2 cups mixed lettuces

5 tomatoes, sliced

1 English cucumber, thinly sliced, optional

4 hard-boiled eggs, peeled and thinly sliced

1 lb green beans, steamed until tender

½ cup black Kalamata olives (packed in oil)

1 T capers (optional)

Dressing:

½ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

½ tsp sale

½ tsp pepper

1-1/3 lb. tuna fillet about ½ inch thick

¼ tsp salt

¼ tsp pepper

Combine water with potatoes to cover by 2-3 inches. Add ½ tsp salt. Bring to a boil, reduce heat, cook 20 minutes. Drain rinse under cold water.

Prepare the dressing and reserve.  Plate all ingredients before you grill the fish: lettuce, potatoes, tomatoes, eggs, green beans, eggs, olives.

Cut tuna into 6 serving pieces. Sprinkle with salt and pepper. Place on grill… do not overcook. The fish should be a bit pink. Place fish on plate and pour dressing over.

Chicken Picatta

This is one of my all-time favorite recipes. You can find a number of variations, but this one is from Giada De Laurentiis, Everyday Italian cookbook.

• 4  skinless boneless chicken breasts, halved crosswise

  ½ tsp salt,  ½ tsp freshly ground black pepper

  All-purpose flour for dredging

  4 T butter, divided

  5 Tbsp olive oil, divided

  ½ cup chicken broth

  1/3 cup lemon juice (about two lemons)

  ¼ cup capers, rinsed

  
  

  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  
  

  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

  
  

  Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.