Grilled Banana Sandwiches

Grilled Banana Sandwiches

1 large banana
1 1/2 tablespoons low-fat whipped cream cheese
1 1/2 tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4"-thick) slices White Whole Grain bread

Cut off 1/4 of the banana and mash in a bowl with a fork; stir in
the cream cheese, peanut butter, honey, and salt. Spread over 2
bread slices.

Coat a large skillet with cooking spray and place over medium-high
heat. Slice the remaining banana in half lengthwise and then in
half crosswise. Place the banana halves in the pan and cook until
caramelized. Arrange the bananas over the cream cheese spread and
top with the remaining slices of bread.

Wipe out the skillet, add a spritz more cooking spray, and place
over medium heat. Add the sandwiches and cook until browned on each
side.

Makes 2 servings.

mexican corn bread

Mexican Corn Bread

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded

Sift dry ingredients together into a bowl. In another bowl, beat
together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining
ingredients. Mix thoroughly.

Pour into a greased 8" or 9" square pan. Bake in a preheated oven
for 30 minutes at 400 degrees F.

Coffee Rubbed Rib-eye

Coffee Rubbed Rib-eye

INGREDIENTS:

4 - 1" thick 12 oz. rib-eyes

Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Mix together all the ingredients for the coffee rub. Set aside till
needed.

Prepare the Caramelized Shallot butter:

To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately
20 minutes until they are soft and brown.

Using a spatula, mix together all the ingredients for the
caramelized shallot butter. Cover and refrigerate.

Season the rib-eyes with salt and pepper and coat rib-eyes with 1
Tbsp. of coffee rub on each side.

Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).

Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.

Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.