My Banana Jacked Bread

In celebration of the cooler weather we are having, I was eager to get back into the kitchen (because I wanted to not because I had too).  As I was trying to decide what I was going to bake I couldn’t help but notice the poor VERY ripe bananas, the kind of ripe that would only last another day or two.  So I pulled out my BIG book of printed off recipes and looked at the ones that I have saved on my laptop.  I was leaning towards banana bread, but remembered how I was slightly disappointed the last time I made it.  It was just missing something.

 Not being able to decide on one particular recipe, I decided to take the plunge and attempt to create my own.  On a scratch piece of paper I started jotting down what I wanted and how much.  Needless to say I was unsure going into this and was pretty sure I would be making a trip to the trash can. 

After combining most of the ingredients I almost forgot the most important one…my friend Jack.  How can I invite this yummy bread to my little celebration and not offer it a shot or two…you know one for me, one for you, one for me, one for you.. you get the idea.   So in the oven it went (I think) and I crossed every part of me that I could, in hopes that I wouldn’t open the door to a banana monster.  The timer went off, I slowly opened the door and was beyond excited.   I had actually created something that didn’t cook over, wasn’t flat as a pancake and actually was moist and tasted pretty darn good.  Now in the past I was never a big ‘nut’ fan when it came to banana bread, so I decided to make some with the nut topping and some without.  I have to secretly admit I LOVE the one with the nuts.  The combinations of flavors were insanely delicious to me.  So I hope that you have as much fun making this as I did.  And remember if you don’t like the booze and/or nuts, just leave them out.  Indulge!

More recipes coming soon.....

Though I haven't posted anything in the last month and a half, doesn't mean I haven't been in the kitchen.  Take a look at what's coming.

Avocado-Mango Salad with Fresh Cheese and Capicola

I'm back!!  It has been such a busy past month and half and I'm really excited to finally have some time to add some delicious dishes.  Summer is definitely upon us, hello 102 degree's... not.  I have never been so ready for fall (and it's only June).  To beat the heat, this is such a refreshing salad.  I love the sweetness from the mangoes and the creaminess of the avocados and the little kick you get from the dressing.  I hope you enjoy this as much as I did.  Indulge!

Mocha Salted Caramel cupcakes with an Irish surprise

We invited some friends over for dinner this weekend and one of them had a birthday coming up, so I thought what a great excuse to make cupcakes.  I was in the mood for chocolate and salted caramel, but also wanted to try a Bailey’s whipped frosting.  I decided to go with the salted caramel butter cream as the frosting and use the Bailey’s along with some of the salted caramel as a secret filling.  The Chocolate, caramel and Bailey’s cream is heavenly together.

Individual Baked Veggie Pasta Dishes

I decided to make individual baked pasta dishes the other night and let me tell you it hit the spot.  It was our normal pasta night and I wanted to try something a little different, not to mention try and slip some veggies for the kids.

This was super easy and because I baked them in individual dishes it didn’t take long at all.  The kids were so excited to get their own little dish.  This is a great dish for those busy weeknights and pretty healthy too, if you limit the cheeses. 

Vegetable Enchilada’s with Creamy Tomatillo Sauce

After the fabulous meal we had last night (Halibut withZucchini and Toasty Roasted Garlic Mojo), I was contemplating what to make for tonight.  I knew had a little bit of the zucchini and asparagus left and was craving that roasted garlic flavor, so I turned to my new ‘toy’ and started searching.  After finding a couple that caught my eye, this is what I came up with.

Chunky Roasted Tomato Salsa

This is such a quick and simple recipe for refreshing salsa.  I can honestly say you will always find this in my refrigerator.  It’s not just for chips; I eat it on everything, whether it’s over steamed veggies, fish and even pasta.  This salsa is so versatile too.  If you don’t care for fire roasted use plain or even fresh tomatoes, just roast them under the broiler until the skin is slightly charred (also you can roast the chilies and garlic), peel and chop.  The possibilities are endless.