Ingredients
3 medium very ripe bananas
1 egg
1/3 cup low-fat buttermilk or 1/3 cup milk
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2-3 Tbsp chocolate chips
2 Tbsp chopped walnuts (optional)
Method
1. Preheat oven to 350F.
2. In a large bowl, mash bananas with fork.
3. Whisk in egg, milk, sugar, and brown sugar.
4. In separate bowl, combine flour, baking soda, and salt.
5. Add flour mixture to banana mixture and combine well.
6. Fold in chocolate chips and walnuts.
7. Spoon equal amounts of batter into 12 muffin cups.
8. Bake 30 minutes or until toothpick inserted in center comes out clean.
9. Allow to cool slightly in pan, then remove to wire rack.
Adapted from the Food.com recipe Banana-Chocolate Chip Muffins.
Wednesday, October 17, 2012
Monday, October 15, 2012
Breaded Pork Chops
Ingredients
4 pork chops
1/2 cup flour
1 egg, lightly beaten
1/4 cup milk
Red Hot sauce
1 cup Italian breadcrumbs
1 tsp garlic powder
1/4 tsp cracked pepper
2 Tbsp olive oil
Method
1. Preheat oven to 350F.
2. Pour the flour into a shallow bowl. Mix the egg, milk, and several dashes of Red Hot sauce together in a second bowl, and then mix together the bread crumbs, garlic powder, and pepper in a third bowl.
3. Heat up the olive oil in a skillet. Brown each pork chop on both sides for about 1-2 minutes.
4. Transfer to a lightly oiled baking sheet and bake for 25 minutes or until cooked (time will need to be increased depending on the thickness of the chops).
4 pork chops
1/2 cup flour
1 egg, lightly beaten
1/4 cup milk
Red Hot sauce
1 cup Italian breadcrumbs
1 tsp garlic powder
1/4 tsp cracked pepper
2 Tbsp olive oil
Method
1. Preheat oven to 350F.
2. Pour the flour into a shallow bowl. Mix the egg, milk, and several dashes of Red Hot sauce together in a second bowl, and then mix together the bread crumbs, garlic powder, and pepper in a third bowl.
3. Heat up the olive oil in a skillet. Brown each pork chop on both sides for about 1-2 minutes.
4. Transfer to a lightly oiled baking sheet and bake for 25 minutes or until cooked (time will need to be increased depending on the thickness of the chops).
Sunday, October 14, 2012
Ramsay's Escalope of Chicken
Ingredients
4 chicken breasts, boneless/skinless and pounded thin
2 eggs, lightely beaten with 1 Tbsp milk
Flour
Breadcrumbs, seasoned
1 ball mozzarella (or bag of shredded mozzarella)
1/4 cup Parmesan cheese, grated
Olive oil
1 shallot
1 clove garlic, minced
1 pint or 250g cherry tomatoes
Dried basil
Sea salt and ground pepper
Method
1. Preheat the oven to 395F (200C).
2. Dust each chicken filet in flour, then dip in the egg wash and next the breadcrumbs.
3. Saute the escalopes in hot olive oil in a frying pain until golden brown, then transfer to a baking tray.
4. Heat a little new olive oil in the same pan. Saute the shallots and garlic and cook for 2-3 minutes. Add the tomatoes and basil and allow the tomatoes to soften. Season with a little salt and pepper.
5. Spoon some tomato sauce over each escalope. Top with mozzarella and sprinkle with the grated Parmesan. Bake in the oven for approximately 8 minutes, until the chicken is cooked and the cheese is melted and golden.
6. Serve alongside a light salad.
Adapted from Gordon Ramsay's F-Word Recipe "Escalope of Chicken with Sauteed Potatoes and Red Chard."
4 chicken breasts, boneless/skinless and pounded thin
2 eggs, lightely beaten with 1 Tbsp milk
Flour
Breadcrumbs, seasoned
1 ball mozzarella (or bag of shredded mozzarella)
1/4 cup Parmesan cheese, grated
Olive oil
1 shallot
1 clove garlic, minced
1 pint or 250g cherry tomatoes
Dried basil
Sea salt and ground pepper
Method
1. Preheat the oven to 395F (200C).
2. Dust each chicken filet in flour, then dip in the egg wash and next the breadcrumbs.
3. Saute the escalopes in hot olive oil in a frying pain until golden brown, then transfer to a baking tray.
4. Heat a little new olive oil in the same pan. Saute the shallots and garlic and cook for 2-3 minutes. Add the tomatoes and basil and allow the tomatoes to soften. Season with a little salt and pepper.
5. Spoon some tomato sauce over each escalope. Top with mozzarella and sprinkle with the grated Parmesan. Bake in the oven for approximately 8 minutes, until the chicken is cooked and the cheese is melted and golden.
6. Serve alongside a light salad.
Adapted from Gordon Ramsay's F-Word Recipe "Escalope of Chicken with Sauteed Potatoes and Red Chard."
Saturday, September 29, 2012
Ramsay's Chocolate Mousse
Ingredients
100g (3.5oz) dark chocolate
300ml double cream
1 large egg white
50g (1/4c) caster sugar
Method
1. Break the chocolate into small pieces and set aside. In small saucepan, heat half of the cream (150ml) until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
Shelly's Note: Since I don't have a handheld mixer, I use my stand mixer but chill the chocolate/cream before mixing. Though it doesn't work as well, in a pinch you can use cocoa powder mixed with canola oil/shortening and sugar as a substitution for the chocolate. This is equal to 4 oz chocolate, or just over 100g.
Substitution for baking chocolate:
4 Tbsp unsweetened cocoa powder
8 tsp canola oil/shortening
14 tsp sugar
Adapted from Gordon Ramsay's F-Word recipe "Four Minute Chocolate Mousse."
Thursday, September 13, 2012
Cajun Seasoning Mix
Ingredients
2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
2 tsp paprika
2 tsp ground black pepper
Method
Combine all ingredients.
Transfer to an airtight container and store in a cool, dry place. Use as needed.
2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
2 tsp paprika
2 tsp ground black pepper
Method
Combine all ingredients.
Transfer to an airtight container and store in a cool, dry place. Use as needed.
Cajun Chicken Pasta
Ingredients
1 pkg chicken tenderloins, cut into thin strips
1 box rotini pasta
1 Tbsp Cajun seasoning
2 Tbsp butter
2 cup heavy cream
3 Tbsp chopped sun-dried tomatoes
Garlic powder
Dried basil
Parmesan cheese
Method
Place chicken and Cajun seasoning in a baggie and shake to coat thoroughly.
Saute chicken in butter until chicken is tender, about 5 to 7 minutes. Meanwhile, cook the pasta.
Reduce heat and add heavy cream, tomatoes, and several dashes of garlic powder and dried basil. Heat through, stirring occasionally, until thickened slightly.
Pour over hot pasta and stir to mix. Serve topped with Parmesan cheese.
Adapted from the Food.com recipe "Creamy Cajun Chicken Pasta."
1 pkg chicken tenderloins, cut into thin strips
1 box rotini pasta
1 Tbsp Cajun seasoning
2 Tbsp butter
2 cup heavy cream
3 Tbsp chopped sun-dried tomatoes
Garlic powder
Dried basil
Parmesan cheese
Method
Place chicken and Cajun seasoning in a baggie and shake to coat thoroughly.
Saute chicken in butter until chicken is tender, about 5 to 7 minutes. Meanwhile, cook the pasta.
Reduce heat and add heavy cream, tomatoes, and several dashes of garlic powder and dried basil. Heat through, stirring occasionally, until thickened slightly.
Pour over hot pasta and stir to mix. Serve topped with Parmesan cheese.
Adapted from the Food.com recipe "Creamy Cajun Chicken Pasta."
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