I am forever looking for new and creative ways to use up those last bananas that inevitably turn all kinds of ripe before we manage to eat our way through the bunch. From banana bread to banana jam to banana cake, I have all kinds of ripe banana strategies, but that doesn’t stop me from my ripe banana quest, and so this time I bring you…banana drops! They are like the love child of banana bread and oatmeal raisin cookies, and they go from ripe banana to delicious cookies in no time. Ready to use up those extra bananas? Let’s make them!
If you have been reading this blog for any length of time, you know how much I like to muffin-ize things. French toast, for example, and the middle of the cinnamon roll for another. So I guess it was only a matter of time before I muffined up a savory version, and what better way to start than with bacon and eggs? In this case, Canadian bacon, whose round shape is practically begging to be cooked up in a muffin tin. Ready to muffin your breakfast? Let’s make them!
Lobster scrambled eggs are comfort food on top of comfort food on top of comfort food. It is the ultimate cure for a bad day, or the ultimate reward for a good one. Because lobster doesn’t have to be for a special occasion – the special occasion can be taking care of you, or someone you love and adore. And this easy recipe divides one lobster among two happy people, so it doesn’t break the bank either. Ready for the best comfort food ever? Let’s make it!
Okay, so this is definitely NOT your grandmother’s tuna casserole. Yes, there is tuna, and yes, there are noodles. But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. It’s light and flavorful with the perfect mixture of cheese and artichoke and just the right amount of pasta. I’m calling it a Mediterranean version because of the feta and artichokes, but you can also call it scrumptious…let’s make it!
It’s amazing how just a little bit of certain flavors can totally transform a recipe from ordinary to oh-my-gosh, can I have some more? Take this simple little recipe for brown sugar salmon, for example. A simple little topping made out of brown sugar, mustard and a few other things spread on top of a salmon filet takes a regular ho-hum piece of roasted salmon and transforms it into a plate of sweet and savory mouthwatering deliciousness. Ready to get some delectable and easy seafood onto your supper table? Let’s make it!
This simple little recipe for sweet wine chicken and rice was born out of our strict “No Ingredient Left Behind” rule (more on that later) and it will have you thinking in a whole new way about chicken and rice. It’s amazing how the addition of just a couple of different ingredients – in this case sweet white wine, sweet onions and a little tarragon – can take an ordinary recipe to whole new heights. Ready to ooh-la-la your chicken? Let’s make it!