Decadence: Banana Bread Pudding topped with caramelized fruit and nuts

I love when I make something and the person tasting grins at first bite....I know, no voice comes out at first, just a warming smile like an ah ha moment in meditation or yoga, when you finally get that pose correct.

Well that complement came upon sharing this dessert. It is a bread pudding but it uses leftover sweet decadent full of flavor banana bread, as the base.

I feel like I cannot take all of the credit as I used one of the 5 loaves provided by my mother. I do not exaggerate. She is very generous and also exceptional at everything she makes. In fact, you can find her recipe for the banana bread here.

When we ended up with 5 loaves of banana bread, we froze what we couldn't consume immediately. When I found this loaf in the freezer, I decided to make bread pudding.... The result, fantastic!

Banana Bread Pudding

Ingredients:

1 full sized loaf of banana bread
1 tbsp butter or margarine
1/2 cup raisins (optional)
4 egg whites, beaten
2 cups lowfat milk or almond milk
1/2 cup sugar or 12 packets of sugar substitute
1 tsp ground cinnamon
1 tsp vanilla extract

Recipe:

(1) Preheat the oven to 350 degrees F.

(2) Spray a pyrex dish (8 x 8) or mid-sized pyrex bowl with baking spray (canola oil with flour).

(3) Melt the butter/margarine into a medium-sized microwave safe bowl. I usually microwave the butter or margarine at low power for 1-2 min. Break the banana bread into small pieces into this bowl and toss to coat.

(4) In another mixing bowl, whisk the eggs, almond milk, sugar, cinnamon, and vanilla extract until well combined.

(5) Evenly distribute bread over prepared baking pan. Pour liquid mixture over the bread, and lightly push down with a fork so all of the bread is coated and absorbing the egg mixture. Add the raisins and whatever other favorite additions, spreading evenly. Nuts also work well.

(6) Bake in the preheated oven for 45 minutes or until done. Check completeness by sticking a knife into the center. If the knife comes out clean without any of the bread mixture adhering, the bread pudding is done.

(7) Allow to cool and enjoy.

And yes, wait for it...............the ah ha moment. Bliss.

I topped mine with caramelized bananas (bananas + 1 tbsp sugar over heat, stirring every few minutes) and chopped walnuts.

Independence Day celebration menu

Wordless Wednesday: Independence Day Menu

Wordless Wednesday: Zucchini Bread and other Sweet Treats

Sweet Bread and Zucchini Bread

Sweet and Spicy Black Bean Salad

For a festive start to the new year, we brought our friends together for a great bash. It involved some football, some delicious bites, followed by some soca music and tasty beverages.

In order to create something light, yet delicious, especially after many holiday parties, we made a menu of ginger-peach chicken with multigrain waffles, sweet potato fries, and black bean salad. The latter could be eaten alone or topped onto a chip.

All of the food was joyfully received (and eaten. I may even saw a licked serving platter.) Additionally, I received many complements on the black bean salad. especially as everyone was shocked by the sweet, tangy, and subtly spicy combination.

To satisfy the many questions, I have provided the recipe here for more to enjoy. Happy 2013!!

Sweet & Spicy Black Bean Salad

Ingredients:

2 cans - reduced sodium black beans
1 can - whole kernel sweet corn
1/4 cup mild salsa
1 tsp garlic powder
2 tsp red pepper flakes
1/4 tsp adobo light
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1/4 tsp habanero hot sauce
1 splenda packet or sugar substitute
1 tsp lime juice

1/2 red onion, diced
1-2 tsp cilantro, fresh & finely chopped

Recipe:

(1) Drain and rinse the black beans and corn kernels. Set aside.
(2) Mix the salsa, diced cilantro, hot sauce, lemon and lime juices, black pepper, splenda, garlic powder, and adobo until well combined.
(3) Combine the black beans, corn, diced red onion, and spiced salsa.
(4) All to marinate for 4 hours to overnight in the refrigerator.
(5) Garnish with cherry tomatoes or fresh cilantro sprigs and serve.

Thanksgiving Recap and Yummy Sweet Potato Pie

Thanksgiving, this year, was wonderful.


It was a decadent, joyous time with friends. And guess what, I didn't cook the main dishes. What a relief!! Instead this year, I roasted and stuffed a chicken.


I was skeptical, but a roasted chicken for a household of two is much better (and way easier) than a roasted turkey. I stuffed this bird with a apple-cornbread-whole wheat stuffing with added celery, onion, and chicken sausage, similar to the recipe I used last thanksgiving. Yummy.



In preparation for dinner at our friend's house for thanksgiving, we prepared a sweet potato pie with a homemade whole-wheat crust. This crust is very quick and easy.


All-purpose Pie Crust:




Ingredients:


3 cups whole wheat flour
1.5 tbsp Stevia/Truvia
1/4 cup butter or Smart Balance
3/4 cup fat-free greek yogurt
1/3 cup ice water


Recipe:

1. Combine flour and sugar substitute into the bowl of an electric mixer. Cut butter or margarine into tablespoon pieces; add it, along with the greek yogurt, to the flour and sugar. Use the paddle beater to cut the butter and yogurt together with the flour.
2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Place into ziplock freezer bag. Flatten each part into a disk, and chill for about 30 minutes before rolling.

For the sweet potato pie filling, check out my blog post at a later date for the recipe to create a delicious treat to share (or keep to yourself) that looks like this. My husband did a fantastic job with the filling, this year, making the dish an extra treat for me ;)

Mushroom-Sausage Bake with Blue Cheese Crumble

In preparation for a small brunch, I created this very quick and easy dish that combined some ingredients in my kitchen (and in my garden). This came out wonderful. I love the combination of mushrooms, thyme, and blue cheese. The sausage made this more substantial dish. I say if you have these ingredients on hand, go for it and maybe open some lovely Rosé for a quick brunch with friends.


Mushroom-Sausage Bake with Blue Cheese Crumble

Ingredients:

8 oz white button mushrooms, chopped and rinsed
1.5 links spicy chicken sausage (my favorite brand is Aidell's), chopped
1 tbsp Spanish Thyme, finely chopped
3 cloves of garlic, finely chopped
1/4 tsp black pepper (white pepper would also work well)
1 tsp garlic powder
2 tbsp egg white

Crumble:
1/2 cup toasted (preferrably day-old) bread, torn into pieces (I used some whole wheat crepes but any bready item on hand will do)
1 tbsp shredded part-skim mozzarella cheese
1 tbsp blue cheese, crumbled
1 tbsp fresh parsley, chopped
1 tsp garlic powder

Recipe:

(1) Preheat the oven to 300 degrees F. In a non-stick skillet, on medium heat, add chicken sausage. Sauté until browned.
(2) Next add the mushrooms and garlic. Cook until the mushrooms are tenderized but not completely cooked through. Lower heat to simmer or "low" once the sauté reaches this point.
(3) Meanwhile, prepare crumble in a food processor. Add all the ingredients (no water or butter needed as the cheese will provide all of the binding texture). Pulse until small crumbles form.
(4) Prepare the baking pan, lightly spraying with canola oil (if needed).
(5) To the mushroom-sausage sauté, add the egg whites. Toss completely and immediately pour into the baking pan. Cover sauté with the blue cheese crumble.
(6) Bake for 15 minutes or until browned.

I hope you enjoy the tender mushroom melody with the sausage and blue cheese. Yum!

Spicy Cajan Chicken Bites

With some thawed chicken and in preparation for a few guests, I decided to create something fast, tasty, and spicy. Oh spice, how I love thee !?! These nibbles are great to prepare right before guests arrive. You could serve them as is or with a dipping sauce, say a barbeque sauce mixed with a bit of ranch dressing. I particularly like KC's new Southern style BBQ sauce, which they just released and sent me a sampler of as part of the Foodbuzz Tastemaster Program. But you know me, if I don't like something, I won't recommend it. 




Spicy Cajan Chicken Bites


Ingredients:
1 tbsp apple cider vinegar
1 tsp cajan seasoning
1/2 lb chicken breast
1/2 tsp cayenne pepper
1 tsp no salt added seasoning (Trader Joe's)


Recipe:
1) Clean and dice chicken breasts
2) Add cajan seasoning to a non-stick skillet and heat skillet to medium heat
3) Add chicken breast to pan, brown on both sides. Add seasoning and cayenne pepper.
4) When chicken is almost done, add apple cider vinegar to pan. Toss to coat. The vinegar will help keep the chicken moist and lock in the seasonings.
5) Reduce heat to a simmer and continue to cook until chicken is cooked through. Serve immediately with some  dipping sauce.


Dipping Sauce

1/4 cup KC Masterpiece Southern Style Barbeque Sauce
1/8 cup Lite Ranch Dressing
1 tbsp finely chopped chives

Sausage-stuffed jalapenos

Moving to the south has been a wonderful change. The seasonal ingredients like jalapenos growing in my backyard is phenomenal. We have also been taking advantage of a CSA box, Lee's Produce NC, for a weekly delivery of fresh ingredients straight from the farm. If you have the option for this in your area, I would highly recommend it. With a bushel of jalapenos to use, I came up with this recipe using pantry ingredients.

Sausage-stuffed jalapenos


Ingredients:

1 smoked sausage link, finely-chopped

4-6 medium to large jalapenos

1/8 cup cottage cheese

1/8 cup fat free sour cream

2 tbsp greek yogurt (strain if runny)

1/8 cup salsa

shredded cheese (cheddar, mozzarella, gouda, or your favorite)

black pepper and salt, as needed

Recipe:

(1)         Cut jalapenos in half, length-wise. Using a spoon, scrape out the insides of jalapenos and save in a medium-sized mixing bowl. (Note: if you don’t want these two spicy, these contents can be discarded.)

(2)         Preheat oven to 450 degrees F.

(3)         Add to the mixing bowl the diced sausage, cottage cheese, sour cream, greek yogurt and salsa. Add salt and black pepper to taste.

(4)         Spoon the contents of the mixing bowl into each jalapeno half. Top with shredded cheese.

(5)         Bake jalapenos for 20 min in the oven or until slightly browned at the edges.

(6)         Remove stuffed jalapenos from oven and allow to cool 5 min before enjoying.

This recipe is fantastic if you need an appetizer for a party or a potluck. We just couldn't stop popping them in our mouths once this got out of oven. Enjoy the spicy goodness.

Seasonal Summer Fruit Salad

In North Carolina, the sun is shining and flowers are abloom. It is beautiful. We recently started service with Lee's Produce to get fresh local fruits and vegetables delivered from farm to door. It is wonderful when the produce is delivered.

This week, the bounty included a juicy cantaloupe. I am not a huge cantaloupe fan but my husband is. Using some frozen blueberries from a delivery a few weeks ago, I decided to make something that I always love....Fruit Salad.


Ingredients:

1/2 large cantaloupe
2 medium Red Delicious apples
juice of 1 lemon or 2-3 tbsp
2 tbsp rum
1/4 cup frozen blueberries
1/4 cup apricots (canned but no added sugar) or fresh

Recipe:

(1) Run water over frozen blueberries to thaw.
(2) Wash and dice all fruits.
(3) Toss remaining ingrediants together in a large bowl.
(4) Allow fruit salad to marinate for 2hrs to overnight.

Enjoy the summer harvest with friends, perhaps a glass of wine, and of course, a smile.

Hot Cross Buns (Easter Sunday recap)

It has been a little while since I have blogged but I have been busy, both enjoying friends, learning about wine, and revisiting my tried and true recipes.


This past Easter was shared with a lovely group of friends, where they provided a delicious feast, and I provided my wholesome version of a sweet treat, Hot Cross Buns. I was asked, is this a dessert or a side? Well the answer is, it can be both, depending on how sweet you make it.


I love it this way, as a side dish, not too sweet but sweet enough.


Hot Cross Buns
adapted from Allrecipes.com


Ingredients:

• 1 tablespoon active dry yeast
• 3/4 cups warm milk (110 degrees F)
• 1 egg white + 1 egg, beaten
• 3 tablespoons butter, softened
• 1/4 cup white sugar or 4 splenda packets + 1 stevia packet
• 2 cups whole wheat flour
• 3/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 cup dried currants
• 1 tbsp orange/grapefruit zest
• 1/2 cup confectioner's sugar
• 1 cup whole wheat pastry flour
•  
• 1 egg yolk, lightly beaten
• 2 tablespoons water
• 2 teaspoons milk (almond, skim, or your favorite)

Recipe:

1. Put warm milk, butter, 1/4 cup sugar (or sugar substitute), salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants, orange/grapefruit zest, nutmeg, and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls. This step will help give that golden brown color on the crust.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

I don't know (actually I do) why these are only made and eaten once a year. Such a shame. This recipe needs to be used much more often. :)

Braised Kale with Apples and Rosé

I recently had a few girlfriends over to catch up, watch a movie, and relax. It was an enjoyable evening. I only had a limited time to prepare a few sides for the movie-watching experience. With a lot of kale from a recent trip to the grocery and some delicious Rosé from Chatham Hill winery I decided on this pairing.


Braised Kale with Apples and Rosé


Ingredients:
canola or olive oil spray
1/2 red onion, chopped
1/2 apple, diced
1/2 bell pepper, chopped (optional)
1 bunch of Kale, chopped
1/2 cup of Rosé wine
Seasoning blend (my favorite is from Trader Joe's)
2 tbsp apple cider vinegar
salt and black pepper, to taste


Recipe:
(1) Spray a sauté pan with canola oil.
(2) Add red onion, apple, and bell pepper, if using, to pan and allow to brown slightly.
(3) Add the kale and the next three ingredients. Allow the kale to cook until completely wilted and slightly brown.
(4) Add salt and pepper, to taste.



Enjoy the braised kale with a glass of the Rosé. It has lovely strawberry flavor notes. This was so quick and easy. A great way to get your calcium, vitamin B6, vitamin C, fiber, and, of course, your daily wine.

A wine complement: Bacon-wrapped Shrimp

For a recent wine tasting event, featuring red wines from Pinots to Sparkling ones, I prepared a quick and easy pairing. I was excited that it was a hit. Did I mention how easy it was. Check out this recipe and try it for your next gathering.

Bacon-Wrapped Shrimp

Ingredients

Turkey Bacon (Jennie-O or Butterball)
Medium-sized Shrimp (frozen)
Red Pepper Flakes
No-salt added Season Blend (Trader Joe's)

Recipe:
(1) Spray a baking sheet with canola oil. Preheat oven to 350F.
(2) Cut turkey bacon into halves or thirds.
(3) Wrap shrimp with the turkey bacon, with the ends tucked underneath.
(4) Assemble wrapped shrimp on a tray.
(5) Dash red pepper flakes and seasoning blend to your liking.
(6) Bake for 20-30 min until you have reached your desired level of crispiness.

I loved this dish paired with a Pinot Noir. I also work with Chatham Hill winery and I know their Riesling would be awesome with this. Give it a try and let me know what you think ;)

Yummy Tex-Mex Slaw

For our monthly potluck, I recently put together a southwestern slaw that I adapted from allrecipes.com. I didn't realize it would be such a hit so even though I don't have a picture, I will post the recipe. If I were you, scale up how much you make because this one is hard to stop eating, the cabbage does shrink in size after the incubation, and you might want to leave some aside for yourself after serving it.

Spicy Tex-Mex Slaw
adapted from Allrecipes.com

• Ingredients:
• 
  
• 3 cups shredded cabbage
• 1 can corn, drained and rinsed
• 1 onion, diced
• 1 red bell pepper, diced
• 2 jalapeno pepper, diced (seed only if you don't want it spicy)
• 3 tablespoons chopped fresh cilantro
• 1/4 cup canola oil (optional: I left it out)
• 4 tablespoons apple cider vinegar
• 1 tablespoon white sugar or 2 stevia (sugar alternatives)
• 1 tablespoon pimento sauce (can be found in the caribbean food section)
• 2 tablespoons dried garlic 
• 1 tablespoon barbeque sauce
• 1 teaspoon garlic salt
• pepper to taste

Recipe:

1. In a large bowl, toss together the cabbage, corn, onion, red pepper, jalapenos, and cilantro. Set aside.
2. In a small bowl, whisk together the vinegar, bbq sauce, sugar, garlic salt, and pepper. Pour over vegetable mixture and toss to combine. 
3. Cover and refrigerate for at least one hour. I refrigerated overnight.

Toasted Crab-stuffed Mushrooms

The crab cake is a well celebrated appetizer (or entreé) in the southeast. I have made crab cakes with a recipe that was very easy and healthful. Having guests over recently, I came up with the idea of using a crab cake-like filling to stuff delicious white button mushrooms. It turned out to be a delicious and quick appetizer, especially since the filling can be made when you have time, then stuffed and baked shortly before guests arrive. Let me know what you think.

Toasted Crab-stuffed Mushrooms

Ingredients:


- Large white button mushrooms
- Lump crabmeat, 1 small can
- Lite mayo, 1-2 tbsps
- Onions, finely chopped (best in food processor)
- Celery, finely chopped (best in food processor)
- Canola oil spray
- cayenne pepper, 1 tsp
- Salt and pepper, to taste
- Parmesan cheese (optional)


Recipe:


(1) Preheat a medium sauté pan and spay with canola oil.
(2) Mix the lumpcrab meat with mayo, onions, celery, cayenne, salt and pepper, according to your taste.
(3) Form the crab mixture into small patties.
(4) When the pan is very hot, place patties in pan, flipping over after browning.
(5) Allow crab patties to cool completely on a saucer after cooking.
(6) Meanwhile, clean the mushrooms with a damp cloth.
(7) Using a spoon, scoop out the center of the button mushrooms, chopping these pieces for later. Preheat the oven to 350 degrees F.
(8) Mix the chopped mushroom stems and centers with cooled crab patties, browned on both sides.
(9) Stuff the mushrooms with a tbsp (a spoonful) of the mixture. If desire, dust parmesan cheese over the tops of the mushrooms.
(10) Place the mushrooms in the oven to bake for 8-10 minutes before guests arrive.


Enjoy the savory bites and enjoy the omega-3s....

Thanksgiving Recap and Cornbread Stuffing

 Thanksgiving Day was awesome!

 
I have finally recovered from the Thanksgiving indulgences, pies, cakes, turkey (lots of it), ham, and stuffing. It was a wonderful day. I learned how to make my first Turkey. I have to say (not boasting) that it actually was a beautiful golden bird. My mom taught me how to make this beauty.


The stuffing, which was baked with turkey, was yummy.


Here is the recipe:


Ingredients:


1 8x8 pan of cornbread (see my recipe for cornbread muffins), cubed
1/4 loaf whole wheat bread, cubed
1/2 head of garlic, minced
1.5 bunches of celery, diced
1 onion, diced
2 cups low-sodium beef stock
1/2 cup dried mushrooms, rehydrated (I used a wild mushroom mix from Chile but cremini mushrooms or porcini will work well)
1/4 cup dried cherries or dried fruit


Recipe:


(1) Cube the cornbread and toast in the oven at 400 degrees for 15 min (until brown).
(2) Mix with the remaining ingredients.
(3) Add the beef stock and toss to combine.
(4) Then bake in a oven-proof pan for 45 min - 1 hr at 350 degrees or stuff in the turkey for the 4 hour cook time.


Enjoy the deliciousness. Make extra as this is a hit.

Sweet-n-spicy black bean salad

In preparation for a friend's party, I made a dish that reminded me of one of the lovely Sunday dinners that I had with the girls. I think it was Emma who made a delicious black bean salad. 


For this recipe, I decided to kick up the heat with some cayenne, emphasize my island flavors with some lime juice and some sweet-n-tangy combo of sweetener with apple cider vinegar. You will love this quick and easy, sweet-n-spicy recipe for a party with some chips, or alone, as a salad.  


Sweet-n-spicy black bean salad


Ingredients:


1 can black beans, drained and rinsed
1 can whole kernel corn, no salt added, drained
1/2 green pepper, diced
1/4 cup diced canned tomatoes
2 tsp cilantro, chopped
1/8-1/4 cup onion, chopped
2 cloves garlic, minced


3 tbsp apple cider vinegar
1/8 tsp baking soda (to calm acidity)
2 1/2 tsp Splenda or another sweetener equivalent
1/8 tsp ground cumin
1/2 tsp cayenne 
1/2 tbsp Adobo light seasoning or garlic-onion powder
1/4 tsp ground pepper
garlic salt, to taste
1/2 tsp olive oil
1/2 lime, peeled and mashed




Recipe:
(1) Mince garlic in food processor
(2) After draining and rinsing the black beans and corn (preferrably low or no salt added), toss together the black beans, corn, garlic, diced onions, tomatoes, and bell peppers.
(3) In a separate bowl, whisk together the olive oil, apple cider vinegar, and seasonings, with the exception of the Adobo light and garlic salt. 
(4) To taste, add the Adobo light seasoning and additional garlic salt depending on your salt preference or dietary restrictions.


Note: To keep this completely low-carb, omit the corn kernels altogether and increase the onion and bell pepper ratio.