The Ultimate Banana Bread - Super Moist!

 

Ever wonder what to do with your very ripe bananas?

The Ultimate Banana Bread is super moist,  made with simple ingredients.  Delicious cake-like banana bread bursting with flavor,  it's impossible not to have a second serving!  Straight out of the oven, my family kept slicing and slicing and eating,  I almost didn't get this photograph,  REALLY!

So moist, banana bread practically melts in your mouth! All you need is a glass of milk or some coffee to go with it. Terrific for breakfast or as a snack!   You can easily freeze banana breads, wrap with pretty ribbons and give them away as gifts. Try this recipe!

Here's a Tip:  Ever wonder what to do with your very ripe bananas?  Instead of tossing them, just throw them into your freezer with peel and all. When you need a banana for a recipe, just take out what you need,  peel with a knife while frozen and add them to your recipes.

 

 The Ultimate Banana Bread - Super Moist!

• 3/4 cup butter - at room temperature
• 2 cups white sugar
• 3 large eggs
• 4 large very ripe bananas- mashed
• 8 ounce of sour cream (half of container)
• 2 tsp. vanilla
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 3 tsp. baking soda
• 3+1/2 cups of all purpose flour

Preheat oven 300 degrees.

Grease Three 8 x 3 loaf pans using 1 tablespoon of butter and dust with some sugar and cinnamon. Set aside. OR ... Two 9 x 5 loaf pans, but you will need additional 10 minutes for baking.

IN a large mixing bowl, cream sugar and butter together with a hand mixer or food processor.

Beat in the eggs until smooth.  Add the bananas while beating. Then add all the rest of the ingredients. Beating on high speed until well combined.

Pour into the baking loaf pans.

Sprinkle some sugar and cinnamon on top of each loaf.

Place the loafs on the middle rack in the oven.

Bake for 1 hour, or  ( 1 hour and 10 minutes for 9x5 pans) until toothpick comes out clean. 

Remove from oven, cool for 8 minutes, remove loaves from pans, cool completely and wrap breads with clear-wrap and refrigerate.

Makes 3 (8 x 3) loaves

Seafood Salad Marinated for Christmas Eve !

We are hopeless sentimentalists when it comes to the holidays and special occasions!

Seafood salad marinated is always served as the first course during our Christmas Eve dinner, known as the feast of seven fishes!   This has been and still is a southern Italian Christmas tradition,  when we spend weeks of preparation setting the stage for "La Vigilia," Christmas Eve, celebrating the birth of Jesus! 

The tradition of "La Vigilia" is all about the "feast of seven fishes," serving seven types of seafood.   When I did some googling,  I found out that in Italy, the number seven represents the seven sacraments in the Roman Catholic church, where as in other traditions, it holds that seven courses represent the last week of Advent.

So I decided to make an easier version of our Mom's recipe for "frutta di mare" with only two types of seafood, squid and shrimps marinated with green olives, parsley, garlic and celery in a lemon vinaigrette.  Packed with flavors, it is very light, high in protein, low in calories and in fat!  It is the ultimate seafood salad EVER!   ....and oh so delicious!   If you are a Seafood LOVER... you'll love this one!

Although our mom would definitely not approve of reducing her recipe, shh... we prefer not to tell her.  She makes the traditional "frutta di mare" every year on Christmas Eve which is a marinated medley of squid, shrimp, octopus, and scungilli.   Moms salad is really AMAZING, and its more work. But, it is the one seafood dish everyone looks forward to on Christmas Eve!


Here's a Tip: This salad is very easy to make and cost effective.  I highly recommend buying the "already cleaned" seafood at your local fish market.  It really helps in cutting the time in half.   It is a wonderful seafood salad and one your family and friends will love you for it!   Enjoy!



 Seafood Salad Marinated 

• 2 -3 pounds small squid bodies (calamari) - already cleaned
• 1 pound shrimp-  cleaned, deveined- cut in halves

Marinade:

• Juice 2 to 3 lemons (to taste)
• 5 ounce lg. pimento martini olives-rinsed, chopped
• 1/4 cup fresh parsley- chopped
• 4 garlic cloves - sliced
• 1/2 cup extra-virgin olive oil
• 2 Tbsp. white balsamic vinegar
• 3  stalks of celery - sliced
• 1 tsp. sea salt
• ground black pepper to taste

In a  shallow bowl, combine all the marinade ingredients.
Mix well and set aside.
Rinse the squid thoroughly in cold water. Remove any plastic-like spine bone from the inside. Cut the bodies into 1/4 to 1/2 inch rings. Set aside.

In a large sauce pan, bring 4 cups of water to boil.
Add some salt.
Add the shrimp and boil until they turn pink, about 3 to 4 minutes.
Using a slotted spoon, remove the shrimp and let cool.
Cut each shrimp in half.

Add the squid rings to the boiling water and boil until tender, about 6 to 8 minutes.
The squid should be tender, not chewy. Drain well.

Toss the shrimp and squid in the marinade. Mix well.
Cover and let it marinate overnight in the refrigerator, turning the mixture occasionally.
Allow the salad to come to room temperature before serving. Transfer to a large salad platter and serve.

Serves 6-8

From Our Families to Yours... Merry Christmas!
 Take care everyone and have a wonderful Christmas with your loved ones!   Thanks for stopping by!  We will see you all again after the weekend. Enjoy!

Banana Chocolate Chip Muffins

Imagine having a warm banana chocolate chip muffin on Christmas morning?  Without any stress...here is a quick and easy tip for you!

 

Make a batch of muffins ahead of time and place them into zip lock bags and freeze them. Just before serving, allow the muffins to defrost,  pop them into a warm oven for about 2 minutes and enjoy them with some milk, tea or coffee.  Your family will love you for thinking of them!

 

Banana Chocolate Chip Muffins really deliver the best of both worlds and two favorites: bananas and chocolate all in one delectable bite! 

Warm muffins so moist and delicious, bursting with flavors!  What could be better?

Great for "on the go mornings" or enjoy them as a snack with some hot cocoa. They make perfect school snacks for the kids too!

Here's a Tip:  When bananas get too ripe, just toss them with peel and all into the freezer.  No need to toss them away.  Perfect when you need them for a recipe. Just peel them and add them into your favorite breads, muffins and smoothies.

Banana Chocolate Chip Muffins

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 2 medium very ripe bananas (1 cup) 
• 1/2 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder 
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 3/4 cup semi-sweet chocolate chips

Preheat oven 350 degrees.

In a mixing bowl, using a hand mixer blend oil, sugar, egg and milk.

Add the mashed bananas and beat on low speed.

Add the dry ingredients, and flour and blend until well combined.

Stir in the chocolate chips.

 Fill muffin cups 3/4 full. 

 Gently sprinkle with sugar and cinnamon on top.

 Add a few chocolate chips on each muffin.

Bake for 22- 25 minutes, or until toothpick comes out clean. 

Remove and cool. Refrigerate after the one day.

Yields: 16 to 18 muffins

Spaghetti with Shrimp, Olive Oil, Garlic & Wine

 

Spaghetti with shrimp, olive oil, garlic and wine is a classic Italian seafood dish and one you can enjoy during the holidays and also throughout the rest of the year. 

With only a few simple ingredients you can make this pasta with shrimp dish that will impress your family and friends. They will think you had taken a cooking class.  Instead,  I will gladly show you how easy it is to make this classic seafood dish in only a few minutes!  

Fresh ingredients is the key to making this dish quick and incredibly delicious!  Fresh parsley, extra virgin olive oil, garlic, crushed red pepper and buying fresh shrimp from your local seafood market, is all you need to create a delicious meal that is literally so easy you'll wonder why you haven't made this sooner!  Enjoy!

 



Spaghetti with Shrimp, Olive Oil, Garlic & Wine

• 1 pound Large Fresh Shrimp - cleaned, deveined
• 1/3 cup olive oil
• 6  garlic cloves - sliced
• 1/8 tsp. crushed red pepper flakes
• 1/2 cup fresh parsley - chopped
• 1/3 cup white wine
• salt and pepper to taste
• 1/2 pound spaghetti

In a large skillet, heat olive oil.

Add sliced garlic and red pepper.

Saute for a few minutes.

Add the shrimp, and a pinch of  salt and pepper.

Saute the shrimp until they turn pink. 

Add the white wine and parsley.

Cover and simmer for 3 to 4 minutes.

Taste the sauce for salt.

In the meantime, bring a  pasta pot of water to boil.

Add the spaghetti and cook until al dente, about 7 minutes. Just before you drain the pasta, reserve 1/4 cup of water from the spaghetti and pour into the shrimp mixture.

Drain spaghetti and add the spaghetti directly into the skillet with shrimp. Mix until well combined.

Serve immediately.

  

  

  

Serves 4- 6 

Mint Chocolate Walnut Chewy Bars

For the chocolate lover in you! If you have chocolate cravings and love the cool taste of mint in a chewy chocolate bar then this is the treat for you! 

Mint Chocolate Walnut Chewy Bars are made with some of our favorite chocolate candies that include the Andre Creme de Menthe chocolates, toffee, walnuts, raisins, coconut,  and more! These bars are so chewy, chocolaty and sweet with a nutty crunch and minty flavor. They are so yummy! 

The holidays are here and that means I have to get baking! Making Christmas cookies and treats for the neighbors is on our list of things to get done.  These chocolate bars are easy to make and easy to freeze.  I made a batch the other day and they disappeared in a few hours.

These chewy bars have a crunchy texture from the walnuts with a refreshing cool taste of peppermint ! They are Mmm Mmm good!   

 Mint Chocolate Walnut Chewy Bars

• 5 oz. Andes Creme de Menthe chocolates - chopped
• ( or 1/2 package of Andes Creme Chips)
• 2 Hersey's Milk chocolate bars - chopped
• 1 Toffee chocolate bar - chopped
• 1 stick sweet butter - melted
• 1 cup raisins
• 3/4 cup shredded coconut
• 3/4 cup walnuts - chopped
• 1 +1/4 cup Graham cracker crumbs
• 1 (14 oz) can of condensed milk
• 2 cups Semi Sweet Mini Chocolate Chips
• 13 x 9 Baking Pan

Melt butter and pour into a 13x 9 Baking pan.
Sprinkle the graham crumbs over the melted butter.
Pour condensed milk over the crumbs.

Scatter the Andes Creme chocolates,  milk chocolate pieces, coconut, walnuts, raisins and toffee pieces.

Bake at 350 degrees for 15 minutes.
Remove pan from oven. 
Immediately scatter 2 cups of semi sweet mini chocolate chips on top.  Return to oven and bake for additional 1 to 2 minutes until the chips are shiny.
Remove from the oven again. Turn off oven.

Using the back of a spoon. Spread the melted chocolate over the entire surface.
Sprinkle 1/2 cup of chopped nuts on top.
Leave pan on your counter to cool.
Allow to Cool for several hours.
To speed up the cooling process,  refrigerate for 1 hour. 
Cut into bite size bars.  Keep refrigerated or freeze.

Yields about 40-50 bars

  

Moms Sunday Meatballs

Ever since we can remember, pasta and meatballs have been a tradition on every Sunday. Waking up to the smell of Mom's meatballs, going to Mass and coming home to a table set with bread, wine, grated parmigiana cheese and the smell of her tomato sauce simmering all through the house. We couldn't wait to eat!

Mom would let each of us have one meatball after she fried them. They were so crunchy on the outside and soft on the inside, it was difficult to eat just one, but we had to wait until 2 o'clock to sit down for our family dinner.  

Still today,  no meal unites and satisfies us more than Nonna's pasta with meatballs on Sundays.  It's where the family gets together for stories and laughs, triggering memories of childhood just like the holidays.

Eat them fried or pop them into your favorite tomato sauce and serve with pasta. It's by far the favorite meal for everyone in the family. No need to make any sides, well... maybe just a salad.  Enjoy!  We will be posting Moms recipe for her delicious Sunday meat sauce soon.

Moms Sunday Meatballs

• 1 pound of All Beef chop meat (may also use 1/2 beef and 1/2 veal)
• 1 loaf of old Italian Bread- soaked in water
• 2 whole eggs
• 1 tsp. garlic salt
• 1 tsp. ground black pepper
• 3 Tbsp.  Romano grated cheese
• 2 Tbsp.  fresh Italian parsley - chopped

Directions:

In a large bowl. Soak a loaf of Italian bread for a about 3 minutes.
Remove bread from water.  Remove the crust and discard,  leaving only the inside dough.
Using you hands and squeeze all liquid from the bread.

In a large bowl, combine the meat, bread, eggs, cheese, garlic salt, pepper and parsley.
Mix with your hands to combine well. A spoon will just not do!
Scoop a small amount of meat mixture and roll into 2- inch balls.

On stove top in medium size skillet, add 1/2 inch of oil to frying pan. When oil is hot.
Carefully add a few meatballs and fry until bottom is crispy brown.
Gently turn meatballs over once and continue until crispy brown.
Remove meatballs from pan and drain onto a platter lined with paper towels.

Repeat until all meatballs are cooked.
Eat them alone fried or place them into your Tomato Sauce and simmer for about 20 minutes.  Using a spoon, gently remove the meatballs,  transfer onto a platter and Serve.

Yields:  about  20 meatballs

Pasta with Chicken & Sun Dried Tomatoes in a Creamy Wine Sauce

Creamy and flavorful pasta tossed with tender pieces of chicken, onions, garlic and sun dried tomatoes in a reduced white wine creamy parmigiana cheese sauce...is Delicious!

Planning dinner is sometimes a daunting task, especially when you have a couple of picky eaters in the family that can drive you crazy at times.

So I decided to make a pasta dish and incorporate some thin chicken cutlets and what ever else I could find in the pantry.  Also, had 2 different pastas in the pantry,  a whole grain penne and a twisty pasta called Gemelli.  I really like mixing the two pastas, because of my picky eaters in my family, I usually have to "hide" the healthier pasta from them.  I know it sounds ridiculous but it does work!

The chicken absorbs the savory flavors from the wine and sun dried tomatoes making this dish so tasty, everyone will be asking for seconds! You can bet on it! This pasta dish turned out fantastic!  Everyone really enjoyed it for dinner, even my picky eaters didn't complain. A very easy dish to whip up for lunch or dinner  Enjoy!


Pasta with Chicken & Sun Dried Tomatoes in a Creamy Wine Sauce

• 1/4 cup olive oil
• 2 tbsp. butter
• 1/2 onion - chopped
• 4 garlic cloves - chopped
• 1/8 tsp. crushed red pepper
• 4 sun dried tomatoes- chopped
• 2 thin chicken cutlets - cut into 1-2 inch pieces
• 1/4 tsp. salt
• 1/2 cup white wine
• 1/2 cup half & half
• 1/4 cup chicken broth
• 1/3 cup parmigiana grated cheese
• 1/2 pound Gemelli Pasta
• 3 cups Whole Grain Penne Pasta
• fresh ground pepper

In a large skillet.  On medium heat, heat olive oil  and melt butter.
Add onion, garlic, sun dried tomatoes, and crushed red pepper.
Saute` for a few minutes until onion becomes translucent.

Add the chopped chicken, the salt and pepper.
Stir until chicken is fully cooked. About 3 to 5 minutes.
Add the white wine and simmer for about 2 minutes.
Add the cream and turn off the heat.

In the meantime, in a large sauce pot filled with water.
Bring water to boil.
Add some salt to the water and add both pastas.
Cook the pasta according to the directions on the package, or until al dente.

Using a large ladle with holes, gently drain the pasta directly into the skillet with the cream sauce.
Turn the heat back on under the skillet. Lower the heat.
Add the 1/4 cup of chicken broth.
Gently stir the pasta with the cream mixture for about 2 minutes.
Add the parmigiana cheese and stir until well incorporated.
Add some fresh ground pepper.

Sauce should be creamy. 
Serve immediately.

Serves  4

The Dom Sandwich: Fresh Mozzarella, Tomatoes and Prosciutto

On weekends my kids love to eat Italian sandwiches.  My son's favorite creation is this sandwich which he prefers to make on Saturdays at lunch time. The Dom Sandwich is made with layers of sliced tomatoes, fresh mozzarella, Italian cured meat called Prosciutto di San Daniele, topped with a drizzle of garlic flavored olive oil, and a touch of fresh black pepper all on a french baguette bread.  One fabulous sandwich to try!

Prosciutto di San Daniele is an Italian cured meat that is leaner (less fat), sweeter and contains less sodium than the Prosciutto di Parma. You can find Italian cured meats in any Italian Pork Store or any Italian Specialty Market.  Add any Italian cured meat with fresh tomatoes,  mozzarella and a touch of garlic infused olive oil, and you have one hearty, delicious sandwich.  Try any variations you prefer. Enjoy!

The Dom Sandwich: Fresh Mozzarella, Tomatoes & Prosciutto

• One French Baguette -cut to any size you prefer
• Fresh Imported Mozzarella - sliced
• Prosciutto di San Daniele - sliced thin
• Extra Virgin Olive Oil - flavored with Garlic
• pinch of fresh ground black pepper
• pinch of sea salt

Slice open the Baguette to any size you prefer.

On the top side of the baguette ... Add the sliced prosciutto.

 On the bottom side of the baguette.... Add  the sliced tomatoes.

Add the some  mozzarella slices onto of the tomatoes.

Add some fresh ground pepper and a sprinkle of sea salt.

 Drizzle some extra virgin olive oil garlic flavoured.

Close the sandwich and enjoy!