If you’ve got a few ripe bananas to use up then you should give this recipe a try. It’s moist, easy to make and a nice change from plain ol’ banana bread. Each bite of this coffee cake is loaded with cinnamon and chocolatey goodness.

The recipe calls for a metal pan but the glass Pyrex 8×8 pan I used worked fine. I added a teaspoon of vanilla to the cake batter and omitted the walnuts from the streusel. Speaking of the streusel, next time I’d only use about a teaspoon of cinnamon instead of the tablespoon that the recipe calls for. And you could cut down on the chocolate chips if you want it less chocolatey.

Banana Coffee Cake with Chocolate Chip Streusel
-recipe from Bon Appétit Magazine

Use bananas with some black spots on the skin, a sign that they are really ripe. Makes 12 servings.

1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Tags: banana, chocolate chip, coffee cake, struesel

This fried rice is a delicious blend of sweet (pineapple), salty and savory (soy sauce and hoisin sauce). Plus, it’s super fast to make so it’s a perfect weeknight meal.

I used pork tenderloin instead of pork chops, and two cups of leftover steamed jasmine rice. The Asian chili-garlic sauce I used says “Sweet Chilli Sauce” on the label. It’s the sweet-hot kind with little flecks of chili and chili seeds in the sauce.

The recipe says it serves 4 but I’d double the recipe if you’re serving it as a one-dish meal to 4 big eaters.

Pineapple Pork Fried Rice
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Sauteing the pork with soy sauce and chili-garlic sauce gives the lean meat a rich flavor. Serves 4.

2 boneless center cut pork chops (about 1 pound), cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
4 teaspoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into ½-inch pieces
2 large eggs, lightly beaten
¼ cup hoisin sauce
1 8-ounce can pineapple chunks, drained and chopped, 3 tablespoons juice reserved
2 teaspoons toasted sesame oil
2 (8.8-ounce) packages Uncle Ben’s Ready Rice (see note below)

Combine pork, 2 tablespoons soy sauce, and chili-garlic sauce in bowl.  Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking.  Add pork mixture and cook, stirring occasionally, until well browned, about 3 minutes.  Transfer to bowl.

Add remaining oil to pan and cook scallion whites until just softened, about one minute.  Add eggs and cook, stirring vigorously, until scrambled, about one minute.  Transfer to bowl with pork.

Add hoisin sauce, pineapple chunks, reserved pineapple juice, sesame oil, remaining soy sauce, and rice to empty pan and cook until heated through, about 2 minutes.  Stir in scallion greens and pork and egg mixture and toss until heated through, about 1 minute.  Serve.

Test Kitchen Note: Two cups of leftover white or brown rice can be substituted for the Uncle Ben’s.

Tags: Asian, chili-garlic sauce, Eggs, fried rice, hoisin sauce, pineapple, pork, rice, soy sauce

This delicious chili is easy to make and loaded with flavor. I love the combination of the creamy avocados with the smokiness of the chipotle pepper. Mmmm, this recipe is a winner!

I started with cooking the beef most of the way then added the onions to the pot while the beef finished cooking (therefore eliminating the remove-the-beef-from-the-pot step). I then spooned off as much fat as I could and discarded it. Since my chili was a bit thicker than I wanted it, I added more broth and some beer to thin it out, then added a little more chili powder and cumin. I used beef broth instead of chicken broth to bump up the beef flavor.

The recipe calls for using a food processor to blend some of the beans with the tomatoes and chipotle pepper. If you don’t have a food processor, chop the chipotle pepper and use a potato masher to smash the beans. The mixture will be chunkier than the original recipe but that’s ok…it’s chili. This recipe is easily doubled and is great for entertaining because it can be made the day before and reheated. Garnish each serving with avocado and your favorite chili toppings.

Beef & Black Bean Chili with Chipotle & Avocado
-recipe from finecooking.com

Serves four.

3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle pepper plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.

Serving Suggestions:
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.

Tags: black bean, chili, chipotle, ground beef

I love stir-fry dishes! They’re quick, easy to make, and a great way to eat more veggies.  My family is always thrilled to see beef on the menu so this meal was a hit (even with my Young Picky Eater). I particularly liked the sauce, which is flavored with hoisin sauce and sesame oil.

To get thin slices of beef, I froze the flank steak for 20 minutes or so then sliced it as thinly as possible. I used less garlic because I got side-tracked and forgot to put the remaining 4 cloves into the stir-fry (whoops!). It was still really good but the forgotten garlic would’ve added even more flavor. A rib-eye or flatiron steak would be a good substitute for the flank steak (use about a pound of meat). I sprinkled the stir-fry with toasted sesame seeds and served it with steamed jasmine rice.

Beef and Broccoli Stir-fry
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Cooking the steak in two batches ensures maximum browning and flavor development. Serves 4.

1/2 cup water
1/4 cup hoisin sauce
1/4 cup dry sherry
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable oil
1 small flank steak (about 1 pound), halved lengthwise and sliced thin
1 (16-ounce) bag broccoli florets
1 red bell pepper, seeded and sliced thin
6 garlic cloves, minced
1 tablespoon grated fresh ginger

Whisk water, hoisin, sherry, soy sauce, sesame oil, and cornstarch in bowl. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 1 tablespoon oil and remaining steak.

Add broccoli, bell pepper, and remaining oil to empty pan and cook, covered and stirring occasionally, until vegetables are nearly tender, 3 to 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Stir in hoisin mixture and cook until thickened, about 2 minutes. Serve.

Test Kitchen Note:To spice up this simple stir-fry, add a seeded, minced jalapeno chile (or two) along with the bell pepper.

Tags: Asian, Beef, broccoli, flank steak, garlic, ginger, red pepper, stir-fry

The first time I tasted pesto was in a small restaurant in San Francisco called Restaurante Parma. I was in my late teens-early twenties and on a vacation with my family. Always being the adventurous eater, I ordered the pesto pasta even though I didn’t really know what it was. I’d never tasted anything like it before; there was so much flavor in such a simple dish.  I’ve been smitten with pesto ever since.

Pesto is incredibly easy to make from scratch, especially if you have a food processor. It addition to tossing with hot or cold pasta, here’s a few other ways to use pesto:
-mix it with mayonnaise or use as is for a delicious sandwich spread
-spoon it on top of vegetable or minestrone soup
-mix it with sour cream for an easy dip

Pesto
-recipe from williams-sonoma.com

Originating in Genoa, in the Liguria region of Italy, pesto is an uncooked sauce made from fresh basil, garlic, pine nuts, Parmigiano-Reggiano or pecorino cheese and olive oil. Today, pesto is made with a variety of other ingredients besides basil. Roasted red bell peppers, arugula, mint and olives are all wonderful foundations for the sauce. Often tossed with cooked pasta, pesto is also delicious served on crostini, spooned onto grilled seafood or chicken, or tucked inside steaks before cooking.

3 to 4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
10 to 15 fresh flat-leaf parsley sprigs
1⁄2 cup extra-virgin olive oil, plus more as needed
1⁄2 cup grated Parmigiano-Reggiano cheese
1⁄4 cup grated pecorino cheese
Salt and freshly ground pepper, to taste

In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.

Makes about 1 1⁄2 cups.

Tags: basil, garlic, olive oil, parmesan cheese, parsley, pecorino cheese, pesto, pine nuts

We’ve all had grilled cheese sandwiches before. But have you ever had a Grilled Cheddar, Tomato and Bacon Sandwich? If not, you’re in for a treat! Bacon takes the humble grilled cheese to new heights! It’s true, you know…everything is better with bacon!!!

Because this is a simple sandwich, top-quality ingredients are very important. The recipe calls for using sharp cheddar cheese, which is aged longer and has a more pronounced cheddar flavor and tang than medium or mild cheddar. The tomatoes will be the hardest to find since we’re out of prime tomato season, so buy the best looking hothouse or on-the-vine tomatoes you can get your hands on.

And then we have the bacon. I suggest splurging on a gourmet bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Just the mere mention of Nueske’s bacon makes Husband happy. It’s leagues better than ordinary grocery store bacon and makes a great gift for a bacon lover. Fortunately for us, we’re able to buy it at the little gourmet grocery store that I shop at. If you can’t find Nueske’s then try another top-quality brand…it’s worth every penny!

Now on to the bread. I don’t care for my mouth getting ripped to shreds by thick-sliced grilled artisan bread so I use pre-sliced sourdough bread, which has a sturdier texture and more flavor than a soft sandwich bread but is more managable to eat than a thick slice of artisan bread. There you have it…my notes on the making of an incredible Grilled Cheddar, Tomato and Bacon Sandwich. Enjoy!

Grilled Cheddar, Tomato and Bacon Sandwiches
-recipe from epicurious.com

Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Makes 4 servings

8 thick-cut bacon slices
8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
8 tomato slices, seeds removed, slices drained on paper towels
4 tablespoons mayonnaise

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.

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Tags: applewood-smoked bacon, bacon, grilled cheese sandwich, sharp cheddar cheese, tomato

Looking for a way to use up some fresh cranberries that didn’t get put to use during the holidays? These orange-scented muffins are delicious, moist and not too sweet.

Since I didn’t have buttermilk, I substituted a mixture of 1/2 cup sour cream and 1/2 cup 2% milk. I made 6 muffins as is, then added chocolate chips to the rest of the batter. Both versions were great. Because of the added chocolate chips, I ended up with a total of 14 muffins instead of 12. The Wilton Sparkling Sugar I sprinkled on top of the muffins adds a pretty finishing touch.

Cranberry-Orange Muffins
-recipe from Fine Cooking Magazine

Orange zest brings a sweet complement to the tart fresh cranberries crowding this muffin. Yields 12 muffins.

1-1/2 cups fresh cranberries, picked through and rinsed
9 oz. (2 cups) unbleached all-purpose flour; more for the pan
2 oz. (1/2 cup) cake flour
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. table salt
5 oz. (10 Tbs.) unsalted butter, softened at room temperature; more for the pan
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
1-1/2 tsp. finely grated orange zest (using a rasp-style zester, this is the zest of 1 small orange)
1 tsp. pure vanilla extract
1 cup buttermilk, at room temperature
1/4 cup fresh orange juice
2 Tbs. turbinado sugar (such as Sugar In The Raw)

Position a rack near the center of the oven and heat the oven to 425°F. Generously butter a standard 12-cup muffin tin, including the top rim, and dust the pan with flour. Tap out any excess.

Using a food processor, coarsely chop the cranberries.

In a medium bowl, mix the all-purpose flour, cake flour, baking powder, ginger, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 min. Scrape the bowl. Beat in the eggs one at a time, mixing for at least 30 seconds at medium speed and scraping the bowl after each addition. Beat in the orange zest and vanilla. With the mixer on low speed, briefly beat in one-third of the flour mixture, then add 1/2 cup of the buttermilk; when combined, mix in another one-third of the flour; then mix in the remaining 1/2 cup buttermilk and the orange juice, and finally mix in the rest of the flour. Scrape the bowl and beat the batter just until smooth, another 10 seconds. Using a rubber spatula or a wooden spoon, fold the cranberries into the batter.

Spoon the batter evenly into the muffin tin (each cup will be quite full). Sprinkle the tops of the muffins generously with the turbinado sugar.

Bake until the tops are golden and a skewer inserted an inch into the top of a muffin comes out clean, 15 to 18 min. Let the muffins cool in the pan for 5 min. and then turn them out onto a wire rack to cool completely. These muffins are best eaten the day they’re made.

Tags: Baking, buttermilk, fresh cranberries, Muffins, orange zest