This is a delicious and rich Banana French Toast with Walnuts recipe that Paula Deen is using margarine with!  Can you believe that the “Butter Queen” has defected?  Okay, it’s only to keep the butter from burning but if you cook it slow enough, you’ll be just fine using butter.  I hope that you enjoy.

Ingredients

6 eggs
1/4 cup milk
4 very ripe bananas
1/4 cup coarsely chopped walnuts
1/8 teaspoon freshly grated nutmeg
8 slices egg bread
4 tablespoons margarine (or butter)
confectioners’ sugar, for dusting
honey, maple syrup or jam, for serving

Directions

In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.

Spread the banana mixture over the 1/2 of the bread slices, leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.

Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.

In a frying pan or on a griddle, melt 2 tablespoons of margarine (or butter) over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining margarine (or butter), flip the sandwiches with a spatula and fry until golden brown.

To serve place the toast on plates and dust with confectioners’ sugar.  Serve with honey, maple syrup or jam.

Always Enjoy!

In this video, Betty demonstrates how to make her Sizzling Steak Fajitas recipe.   Betty’s description is perfect… “Marinated in luscious herbs and oil,  sirloin strips are spiced and browned to perfection, and then served with sautéed vegetables and Cheddar cheese in a soft flour tortilla.  Muy Bueno!”

Ingredients

1 1/4 pounds top sirloin steak, cut into strips for sautéing
1 large onion, cut in lengthwise wedges for sautéing
1 large green bell pepper, cut into lengthwise wedges for sautéing
1 large red bell pepper, cut into lengthwise wedges for sautéing
juice of one lime (or 2 tablespoons lime juice)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 fresh jalapeno pepper, finely chopped
1/4 cup fresh cilantro, minced
1 package fajita seasoning (your favorite brand… I use Lawry’s)
2 tablespoons extra virgin olive oil (for browning steak)
1 tablespoon extra virgin olive oil (for sautéing vegetables)
1 package of 10-inch flour tortillas
shredded Cheddar cheese

Directions

In a medium-sized bowl, mix the juice of 1 lime, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon cumin, 1/2 chopped jalapeno pepper, and 1/2 cup minced cilantro. Place 1 1/4 pounds sirloin steak strips into this mixture and use your hands to rub the mixture into the steak. Cover the steak with plastic wrap, and put it in the refrigerator for about 4 hours to marinate. (If you do not have this amount of time, you may continue with the recipe.)

Add 1 package fajita seasoning mix to the marinated steak and blend thoroughly.

Heat 2 tablespoons olive oil in a large, deep skillet. When hot, add all of the steak pieces and stir-fry until done. If the mixture becomes thick, you can add water to thin it to your desired consistency. The steak will cook very quickly—about 6 to 8 minutes.

When the steak is done, remove it from the skillet, and place it on a serving platter. Cover with aluminum foil to keep it hot while you prepare the remainder of your dinner.

Place the wedges from 1 onion, 1 green pepper, and 1 red pepper into the skillet that was used to brown the steak. Sauté the vegetables until clear and beginning to brown. Remove them from the skillet, and place them on their serving platter.

Place your flour tortillas on a serving platter and microwave them for a very short amount of time to soften them. To serve a fajita, take one warm flour tortilla and place some browned steak strips in a line near the bottom. Place sautéed vegetables over the steak, and then sprinkle shredded Cheddar cheese over the vegetables. Fold the bottom edge of tortilla over the meat, vegetable, and cheese, and tuck in both sides.

Roll the tortilla all the way up and place on a serving plate. Accompany a couple of fajitas with Pico de Gallo, guacamole, sour cream, and a refreshing glass of limeade to drink!

Always Enjoy!

This delicious recipe for Maryland Crab Cakes with Homemade Tartar Sauce by Emma Feigenbaum (she’s a chef on Martha Stewart’s “Everyday Food” on PBS) is quite simple to prepare once you have measured and assembled your ingredients and utensils.  Although not inexpensive… especially since I prefer fresh-cooked crabmeat from Whole Foods… it will definitely be a special treat for that special occasion.

Ingredients

1/2 cup light mayonnaise
1 T Old Bay Seasoning
1 T Dijon mustard
1/2 cup fresh parsley, chopped
1/4 cup fresh-squeezed lemon juice
1 large egg
1/4 tsp freshly ground black pepper
coarse salt, to taste
1 cup fine saltine crumbs (from about 30 crackers)
1 pound smaller-size fresh crabmeat
1 pound larger-size fresh crabmeat, such as jumbo lump
4 tablespoons butter, melted (you can use salted or unsalted)

Directions

Place ingredients into a large bowl and stir until thoroughly incorporated.

Pick through crabmeat very carefully to remove shells and add the smaller-size crabmeat to other ingredients and mix.

Gently fold in the jumbo lump crabmeat and try not to break up the larger pieces.

Using your hands, place 8 crab cakes onto a greased cookie sheet.

Drizzle crab cakes with 4 tablespoons of melted butter.

Broil until golden brown.  Allow to rest for a minute and serve with a slice of lemon and homemade tartar sauce.

Homemade Tartar Sauce Ingredients

1 cup light mayonnaise
4 chopped cornichons
1 shallot, minced
1 tablespoon Dijon mustard
freshly squeezed lemon juice
salt and pepper, to taste

Directions

Mix ingredients until thoroughly combined, chill, and serve with crab cakes.

NOTE: Cornichons are the French version of American gherkins (small pickles).

Always Enjoy!

Laura and Annie from the Happy Auer Show (pronounced happy hour) show us how to make the tiny little Bacon Tomato Cup Appetizers that they call “Slider BLT’s”!  If it has bacon in it, I love it!

Ingredients

can of biscuits
1/2 cup Hellman’s Mayonnaise
8 pieces of cooked and crumbled bacon
1 small chopped onion
1 tsp chopped basil
1 chopped tomato
3 oz shredded swiss cheese

You’ll need a mini muffin tin (24 cups).

Directions

Preheat oven to 450-degrees.

Separate each biscuit into 3 segments as shown in video.  (If you have 10 biscuits in the can, you’ll have 30 segments).

Place each segment into a muffin cup and if you don’t have a tool from Pampered Chef… like I don’t… just use the bottom of a shot glass or clean pill bottle to push the dough down.

Place all ingredients in bowl and mix as shown.

Fill the dough-lined muffin cups (even with pastry).  Bake for 8-11 minutes.

Cool a bit and serve.

Always Enjoy!

I absolutely love Chef David Farrell’s New England Clam Chowder Soup recipe!  It’s so very simple to prepare and and a perfect recipe for this time of year.

This is his version of New England Clam Chowder, from a recipe he learned while serving in the Canadian Navy.

Ingredients

4 slices bacon
1/2 cup butter
2-3 ribs celery, diced
1-1/2 cups onion, diced
2-cups unpeeled potatoes, medium cubes
1/2 cup all-purpose flour
2 cans baby or minced clams
1 can (12 oz) evaporated milk
1 tsp Worcestershire sauce
1/2 - 1 tsp thyme
1-tsp Italian herb seasoning blend
salt and fresh black pepper, to taste

Directions

Cook bacon until brown and crispy (not totally crisp) over medium-high heat.

Drain the bacon fat and set aside.  Chop bacon and set aside.

Add butter to the same saucepan that is still over medium-high heat until just melted.

Add the celery and onions to the pan and do not brown.  Stir for about 3 - 5 minutes until a little soft but not mushy.

Add flour to pan and stir for about 3 seconds and remove from heat to stir thoroughly until a paste forms on the vegetables (do not brown).

Place back on the heat and drain both cans of clam juice into the pan.  Stir until it turns into a thick paste.

Add about a cup of water and continue adding until you reach your desired consistency.

Turn the heat down to a simmer and add cubed potatoes, evaporated milk, worcestershire sauce, thyme, bacon, and Italian herb seasonings.  Stir until well- incorporated.

Let chowder simmer for about 20-30 minutes until potatoes are cooked.  Stir every 2-3 minutes to prevent from sticking to bottom of pan.

When potatoes are cooked, add 2 cans of clams to pan and stir well.

Add more water to thin out chowder.

Turn heat up and bring to a boil… turn down and simmer for about 5-minutes.

Add salt and fresh black pepper to taste.

Serve with crusty sour dough or whole wheat bread.

NOTE: Here’s my personal recipe for New England Clam Chowder soup… it is NOT for dieter’s!

Always Enjoy!

“Check out this classic Texas Chili recipe that’s been cooked up in the States since the mid 1800’s, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you.

This all meat “chili con carne” has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.

Give it a try. Our BBQ Pit Boys Texas Chili recipe is real easy to do. All you need is some beef ground chuck, some beef brisket (if ya have any left over), onions, garlic, some special spices, bbq sauce, your favorite beer, and just a little bit of your time! Can you smell that? It smells good!” - BBQ Pit Boys

Ingredients

2-4 lbs ground beef chuck
1-2 lbs beef brisket (optional)
large onions
garlic
3-4 jalapeno peppers (with seeds)
2 cups bbq sauce
brown sugar (optional)
1 T cayenne pepper
1 T chili pepper
1/2 T ground cumin
2-3 T paprika
beer or water

Directions

Brown the beef chuck in a black iron pan over the hot coals. When ground beef is nearly cooked add large slices of onion and garlic. Cook another minute or two and then add beef and veggies to large pan. Now cut up large chunks of beef brisket and add to the pan. If you don’t have any Beef Brisket, substitute another 1-2 lbs ground chuck, cooked in the previous step.

Add barbecue sauce, spices, brown sugar (optional), fresh or pickled Jalapeno peppers, and then beer for added moisture. Simmer “indirect” in closed grill for an hour or more, adding beer or water as necessary. Serve with shredded cheese, and corn chips, or fresh quality bread.

Note: Depending on the flavor and heat of your BBQ Sauce the spices and quantities should be adjusted.

Always Enjoy!