CHOCOLATE BANANA BREAD

A delicious banana bread made with Bisquick flour.  Used a very ripe banana to have that banana taste.

1  1/3 cups mashed bananas (2 large)
3/4  cup sugar
1/4  cup milk
3     tablesoons vegetable oil
1/2 teaspoon vanilla
3    eggs
2  2/3 cups Original Bisquick flour
1/2 cup semisweet chocolate chips


Heat oven to 350F.
Grease bottom of 9x5x3 loaf pan.
Combine bananas, sugar, milk, oil, vanilla, and eggs in a bowl.
Stir in Bisquick  and chocolate chips. pour into pan.
Bake 50 to 60 minutes or until toothpick comes out clean.

Cool 10 minutes, remove from pan.

Enjoy!

TOMATO MARMALADE

If you have plenty of tomatoes from the garden this is a good way to make a marmalade.  Serve on toast, chicken, curry dishes, pork and beef.  For the lemon and orange I used organic, if not regular will do just fine. 

4 to 5 pound fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoon each cinnamon, allspice
3/4 teaspoon ground cloves
3 cups sugar

Rinsed, peel, coarsely chopped tomatoes to make 8 cups.

With vegetable peeler, carefully remove outer peel from orange and lemon, cut peel into jullienne strips.  Hold fruit over bowl to catch juice, cut and discared remaining peel and white membrane from orange and lemon, coarsely chopped fruit.

Place tomatoes, lemon, orange peels in a 5 quart pot.  Stir remaining ingredients.  Bring to a boil, simmer for about 2 hours uncovered until reduced to about 2 pints.  Stir occasionally to prevent sticking.  Prepare 4 half pint canning jars.  Place on lids.  Process in water bath for 10 minutes.

Enjoy !

Source:  Recipe link

CHICKEN CACCIATORE

A delicious dish I made so many times. I served with risotto sprinkle with fresh grated Parmesan cheese, green salad and a glass of wine.  If risotto is not your liking spaghetti or fetuccine as the recipe suggested.

2 pounds chicken breasts, legs and thighs
Flour
Salt and pepper

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced

1 large onion, chopped

1 large green pepper, seeded and chopped

1 canned whole pimiento, chopped

1 1-pound can whole tomatoes, drained and coarsely chopped

1 tablespoon tomato paste

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried

1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 cup dry red wine

2 cups sliced mushrooms

1/2 pound spaghetti or fettuccine, cooked and drained

Dredge chicken pieces in mixture of flour, salt and pepper. Melt butter with olive oil in large heavy skillet. Stir in garlic and cook briefly before adding chicken pieces. Brown chicken on one side, then turn meat and add onion and green pepper. Cook until chicken is browned and vegetables are tender. Stir in pimiento, tomatoes, tomato paste, oregano, marjoram, thyme and wine. Season to taste with salt and pepper. Cover and simmer over low heat 45 minutes. Add mushrooms and simmer about 30 minutes longer, until chicken is very tender. Served with hot spaghetti. Sprinkle with Parmesan cheese if desired.

Makes 4 to 6 servings

ENGAGEMENT CHICKEN

I was intrigued with the title of the recipe, "Engagement Chicken". The author wrote, a fashion editor gave this recipe to her assistant who made the chicken for her boyfriend, who, a month later, asked her to marry him. "It's a meal your wife would make. It got me thinking", says her boyfriend, who now has three children with the assistant. Detail of the simple dish passed from assistant to assistant like a culinary chain letter. When the fashion editor heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken.
For me is to late, I am married, nevertheless I made the roast chicken, it is delicious and we celebrated last year our 26th wedding anniversary
Try the recipe, give it to a friend and who knows .............  wedding bells in the horizon.


ENGAGEMENT CHICKEN

(adapted from Marcella Hazan's More Classic Italian Cooking)


1 whole chicken (approx.3 pounds)

2 medium Lemons

Fresh Lemon juice (1/2 cup)

Kosher of sea salt

Ground black pepper


Place rack in upper third of oven and preheat to 400F. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (tip: If lemons are hard, roll on countertop with your palm to get juices flowing.)
Place the bird breast-side down on rack in a roasting pan, lower heat to 350F and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

Test for doneness, a meat thermometer inserted in the thigh should read 180F, or juices should run clear when chicken is pricked with a fork. continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
Keep it simple. I served the roast chicken with steamed new potatoes, toss with fresh parsley from my herb garden. Boiled green beans, sliced carrots and steamed asparagus, cut tough ends, mix the vegetables then top with butter. Delicious.
If you want to serve with a glass of wine, Gallo of Sonoma is a good choice, smooth with a touch of citrus or your favorite wine.
Bon Appetite!

WHITE BEAN ENCHILADAS

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

1. Preheat oven to 350 F.
2. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray. repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)

BANANA BREAD

Moist, delicious, sweet with a strong banana taste. Use a very over ripe bananas to have this delectable taste.

2 cups all purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spices
1 stick unsalted butter, room temperature
1/4 cup coconut milk
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
4 very ripe bananas mashed

Preheat oven to 350F. coat a standard loaf pan with cooking spray. In a medium bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spices. Set aside.

In another medium bowl, use an electric mixer to cream the butter, coconut milk, sugar and vanilla. Add the eggs, one at a time, mixing well between each.

Add the flour mixture and mix until just incorporated. Add the bananas; mix well. Transfer the batter to the loaf pan and bake until firm and a toothpick inserted in the center comes out clean, about 1 hour.
Let cool completely in the pan.

Enjoy!