Luscious Bananas Foster

A little piece of Heaven

The first time I tasted this my taste buds were singing.  I immediately sought out a recipe so I could make it at home and WOW my guests.  Of course I added my own flair and the results were amazing.  It worked, they were raving and the best part, it's so, so easy.

Here's what you will need for 4 servings:

4 Large Bananas, cut into slices
1/4 Cup Light Brown Sugar
1/2 Stick Butter
1/2 Pint Bacardi Rum
2 Tablespoons Banana Liquor, optional
1 to 2 Teaspoons of Cinnamon
4 Large Scoops Haagen-Dazs Vanilla Ice Cream, frozen solid
4 Large Bowls

Melt butter in a large frying pan over medium high heat.  Add the brown sugar, rum and banana liquor. Stir well reducing heat to low.  Add the bananas and cinnamon.  Stir until bananas are evenly coated.

Place one large scoop of ice cream in each bowl and spoon the banana mixture over the ice cream.

Serve immediately, the ice cream melts fast.  My mouth is watering just thinking about it!

Delectable Seared Scallops with Garlic, Spinach and Grape Tomatoes over Pasta

A friend at work, Ann, came in and said she had fresh scallops that her husband Randy just cleaned at the dock.  She generously gave me a bag full.  When I arrived home and opened the bag they were some of the most beautiful scallops I had ever seen.  They were large, plump, fresh and perfect.

I put this recipe together and it was fantastic.

Thank you Ann and Randy, I cannot wait until you are at that dock again!

My daughter and husband have this ritual, when we are finished dinner they will critique the meal, giving it a 1-10 for presentation, taste and texture for everything on the table including salad, veggies and the main meal.  You must know that I have this in the back of my mind while I prepare dinner and I'm always shooting for that 10, even when I make Kraft Mac and cheese, (the milk, butter and cheese mixture has to be just right).  ;-)

I received a 9 1/2 overall, I thought it was a slam dunk 10 across the board; it was wonderful, sweet and full of flavor.  I wish I was eating it right now.  So, I digress.....

My hubby is a very tough critic and has a thing about giving a perfect score, kind of like Simon Cowell. I think, he thinks if he gives me a 10 then I will stop trying so hard.  All while he is gobbling down his food and does not look up until his plate is finished.

By the way, I did ask why he didn't give me a 10 this time.  He said it was because I didn't serve a salad and dessert.  I bow my head, close my eyes and shake it slow...

Tomorrow is another day.

Some interesting facts about a scallop:

• They are hermaphroditic-that is, they are capable of switching sexes.  Both sexes produce roe - red roe is from a female, white roe is from a male.
• Scallops may live up to 18 years!  The rings of their shell are an indication of their age.
• While scallops have traditionally been gathered by dragging the seabed, there is an increasing trade in which scuba divers catch scallops by hand.  This prevents disturbing the seabed, and results in the scallops shells that are undamaged.

Here it is , the recipe that earned 9 1/2 Points....

12 Sea scallops, clean with hinge-like muscle removed

1 Small red onion, chopped

6 Garlic cloves, chopped

1 Pint Grape Tomatoes, washed well

Fresh Spinach, baby or curly, washed well

1 Small can chicken broth

Fresh Parsley

Extra Virgin Olive Oil

1 Tablespoon Butter

Salt and Pepper to taste

1 lb Linguni or favorite pasta

Put a large pot of water on high and bring to a boil.

In a large frying pan, heat butter and drizzle extra virgin olive oil on high heat until oil is hot, this part is very important.  Dry the scallops thoroughly and season with salt and pepper.  Place in the pan, you will hear it sizzle, this is what you want.  Sear for about 3 to 4 minutes on each side or until nicely browned.  Take scallops out of pan and keep warm.  

 Add more oil to same pan if necessary, reduce heat to medium and add the tomatoes, season with salt and pepper until tomatoes start to burst.  Add the onions and saute until they are slightly tender, add the garlic, and cook for another minute.  Add the chicken broth and allow the flavors to come together.

Add salt to the boiling water along with the pasta.

Add a couple handfuls of spinach to the tomato, garlic sauce, check for seasoning, if needed add some pasta water, the spinach may absorb some of the juice and you need enough to cover the pasta.

When pasta is finished, drain well and pour pasta into large bowl, top with sauce and mix well.  Arrange the warm scallops around the dish, finish with chopped parsley.

Serve with grated cheese, bread and God forbid, don't forget the salad and dessert.

Bacon Wrapped Water Chestnuts

Here it is, one of Uncle Bret's favorite starters....

These are so easy to make and there is a lot of flavor with few ingredients, 5 to be exact, well, 6 if you include the toothpicks.

Whenever I make these they fly off the plate, some people think they are scallops but when you take your first bite you will know it's water chestnuts because they have a nice crunch.

A little time consuming but well worth it, I always enlist my 7 year old daughter, Alana when I make these since she loves wrapping them, and does a great job!

It is wonderful parent, child time in the kitchen so moms and dads, if you want to spend quality time with your children, bring them in the kitchen with you for this kid friendly recipe.  I promise they will have fun and it will take you half the time.

Alana and I made these for her Uncle Bret's birthday party.  Bretzie, this one is dedicated to you!

Preheat oven to 325

Toothpicks - Soaked in water to prevent burning while backing
1 lb of Bacon
2 Cans Whole Water Chestnuts
1/2 Cup Ketchup
1/2 Cup Brown Sugar
1/2 Cup Mayonnaise

Cut the bacon in half, can also be cut in thirds depending on size.  Roll the water chestnuts in bacon and secure with a toothpick.  Place on a sprayed or parchment paper covered roasting pan.

Once all the wrapped chestnuts are in the pan, make the sauce.  Combine the remaining 3 ingredients and mix well.  Spoon sauce over every chestnut then place in the oven.  Bake for 50 - 60 minutes.  If bacon is not crisp turn oven to broil and finish for several more minutes.  Serve immediately.

Watch them disappear.......

Happy Birthday Bret!

Happy, Happy birthday to my brother-in-law Bret and Alana's beloved Uncle.  My next recipe post will be one of his favorite starters.   To be continued.......

Scrumptious Spinach Salad

I think of all the food I have made, this one has certainly received a lot of attention.  I make this every year at my husbands hunting club dinners and everyone raves over it.  The dressing is delicious.  I promise when you make this for your guests they will ask for the recipe.

1 Large bag of baby or regular spinach, washed and torn into bite size pieces.
1 Pound of Bacon, fried and crumbled
3 Eggs, Hard Boiled, sliced
Croutons
1 Small Red Onion, sliced

Dressing

1/2 Cup Extra Virgin Olive Oil
1/3 Cup Sugar
1/4 Cup Red Wine Vinegar
1/4 tsp Celery Salt
1/2 tsp Paprika
1 tsp Salt
1 Small Red Onion
1 Clove Garlic

Place dressing ingredients in a blender and blend well, refrigerate until ready to use.

Put spinach in a large bowl, and the eggs, sliced onion, crumbled bacon, toss with dressing and mix well.  Top with croutons and serve.

Chicken, Spinach & Tortellini Soup

If you prefer escarole or other green by all means replace it. The next time you make this soup try it with orzo or other soup pasta. The soup is hardy enough to serve as the main course. Pair it with crusty Italian bread and a tossed salad. Chicken soup for the soul. Nothing better on a cool, fall day. I feel better just thinking about it! This will make a nice big pot.






Ingredients:

4 Carrots, Diced
2 Spanish Onions, Diced
4 stalks of Celery, Diced
Celery leaves in the center, Cut up
1 28 Oz Can of Italian Whole Tomatoes In Juice, Mashed
Whole Chicken, Cut Up
2 Cloves Garlic, Cut in Half
1 - 2 Bags of Baby Spinach, Washed well
1 Large Can Chicken Broth
Salt and Pepper, To Taste
Favorite Brand Tortellini
Locotelli Cheese, Grated

Preparation:

In a large soup pot place the cut up chicken and Large Can Of Chicken Broth, adding water to 3/4 full. Bring to a boil then reduce heat to simmer for one hour. During this time, prepare the vegetables. After one hour add the carrots, onion, celery, tomatoes, garlic, salt and pepper. Allow to simmer on low for about another hour or until the vegetables are fork tender.

When the soup is finished, cook the tortellini in a separate pot so any left over soup can be frozen without the pasta. While the pasta is cooking add the spinach to the soup. Check for seasoning. When the pasta is finished, add some soup to a large bowl. Pour in the well drained tortellini and top with soup. Sprinkle with grated cheese and serve!

Award Winning Chili

I can call it this because it's true. A friend of mine asked me if I had a chili recipe because she was entering a chili contest at her church. I gave her my recipe and it won First Place!

Light the fire and serve this delicious, comfort food!






1 Package- Beef, veal and pork ground meat mixture
! Package of Hot Italian Sausage in bulk or casings removed
1 Green Bell Pepper, Chopped
1 Onion, Chopped
2 Cloves Garlic, Chopped
1 28 oz Can Whole Tomatoes, crushed
2 Small Cans Tomato Sauce
1/2 Bottle Hickory Smoke Bar-B-Que Sauce
1 Can Red Kidney Beans
1 Can White Kidney Beans
Chili Powder to taste
Tabasco Sauce or Long Hot Pepper, Chopped for heat to taste
Olive Oil
Salt and Pepper to Taste

Saute onions and pepper in oil over medium heat in a large pot. When tender add garlic and saute for another minute. Add the meat until brown. Add the remaining ingredients. Allow to cook for 45 minutes to an hour. Can simmer all day on low if necessary, this will add more flavor.

Serve with crusty french bread and butter.