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.

Bourbon Balls

Bourbon Balls

what you need
• 1 small Box vanilla wafer cookies, crushed
• 1 cup finely chopped pecans
• 3/4 cup powder sugar
• 4Tbsp. cocoa
• 2 tb maple syrup
• 1/3 cup bourbon
•
• ***for rolling- 1/2 cup powder sugar***
make it

Mix ingredients together well.

Chill 2 hours.

Make into balls and roll in powder sugar. Store in airtight container.

Christmas Cookies (Kourambiedes)

Greek Christmas Cookies (Kourambiedes)

Ingredients
3 sticks unsalted butter, soft
1/2 teaspoon kosher salt
1/4 cup powdered sugar, plus additional for coating
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
About 45 whole cloves

Directions


In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.

Preheat the oven to 350 degrees F.

After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.

Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.

Potatoes with Smoked-Paprika Salt

Crispy Potatoes with Smoked-Paprika Salt


Yield: 4 servings



INGREDIENTS

Smoked-Paprika Salt

½ teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon hot smoked paprika

½ teaspoon ground ginger

½ tablespoon kosher salt



Potatoes

1 pound small waxy potatoes (fingerlings, red bliss or baby Yukon Golds), cleaned and dried

1 teaspoon kosher salt

1 bay leaf

¼ cup canola oil

2 tablespoons extra-virgin olive oil

¼ cup cilantro leaves






DIRECTIONS


1. Make the paprika salt: In a small skillet set over medium heat, combine the cumin and coriander seeds and toast, tossing constantly until aromatic, about 3 minutes. Remove the pan from the heat and stir in the paprika and ginger; set aside to cool. Once the spices are cool, grind them in a spice grinder or clean coffee grinder. Combine with the salt and set aside.

2. Make the potatoes: In a small saucepan, add enough cold water to cover the potatoes by half an inch. Add the salt and bay leaf and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove the potatoes from the water and set aside to cool.

3. Using the heel of your hand, press down gently on each potato to flatten slightly, taking care to keep them in one piece.

4. In a large skillet set over medium-high heat, add the canola oil. Add the pressed potatoes and sear both sides for 3 minutes, until they are golden brown and crisp.

5. Season the hot potatoes with the spice mix and drizzle with the olive oil. Sprinkle the cilantro leaves on top and serve immediately.

Peppermint Patties

Peppermint Patties

Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.

Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.

In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.

Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set