Caramelized Banana Pudding

I followed the recipe on page 106 of the Feb 2012 Southern Living. You only have to use half of the recommended ingredients to make 6 servings. It wasn't as good cold as it was warm so make sure to serve while it is still warm. I served in 6 small ramekins.

Note that you probably want to use an extra banana and eat it immediately after cooking with the butter, brown sugar, and cinnamon because it tastes like candy.

Pimiento Cheese Rolls

Yesterday, I finished the book, The Wedding Gift by Marlen Suyapa Bodden. It is about southern life in Alabama during slavery. Anyway, I was also reading the January and February issues of Southern Living, which features the deep south and several comfort food recipes. Since my brother-in-law was bringing a new girl over to dinner at my husband and my home last night, I decided to make some southern comfort food.

As a southern staple, pork is very delicious and easy to make. We bought a picnic pork shoulder and cooked it on low for 8 hours in the crock pot with strawberry preserves and hickory bbq sauce.

I wanted to make mac-n-cheese, but Ryan didn't like that idea so he sautes spinach and portobello mushrooms.

My favorite part of the meal was the pimiento cheese rolls. I followed the recipe from Southern Living Feb 2012 page 74. The only thing I would have done differently is use the less than recommended amount of pimiento cheese. But, these were so yummy. I had left over rolls for breakfast this morning.

My next post will detail the dessert, caramelized banana pudding.

Salami Pasta

This past week, while sitting in the dentist's chair, I was watching Rachel Ray. She mentioned a quick meal for career women, like myself, that like to cook weeknights even though time and energy is limited. I went over to Wal-mart and only spent $16 for the ingredients. I was able to make 2 dinners, 1 for 3 people and 1 for 2 people, plus 2 lunches with left overs. Good price!

When my dad was visiting, I decided to make the meal. I cooked generic whole wheat penne pasta. I microwaved frozen chopped broccoli. I chopped beef salami. I combined all 3 ingredients with ricotta cheese. Once combined, the dish was cold and not very good. On the side, I made mushrooms with tomatoes. I sliced roma tomatoes, drizzled them with olive oil, salt, pepper, and roasted in the oven. Then, I chopped portobello mushrooms and sauteed them in olive oil with minced garlic. Finally, I added the tomatoes from the oven and tossed.

The next night, I wanted to change the recipe to make the dish taste better. Instead of serving the mushrooms on the side, I tossed them into the pasta. Also, I substituted broccoli with fresh spinach. Further, I mixed all ingredients together after cooking in a skillet to warm everything up. This tasted MUCH better!

Kidney Beans with Corn Bread

I was craving corn bread so I made a simple, cheap meal for 1 using Indian Head Old Fashioned Stone Ground Yellow Corn Meal.

Kidney Bean Melody:

1/2 can dark red kidney beans

1/4 medium white onion (chopped)

1/4 red pepper (chopped)

cumin

salt

pepper

minced garlic

olive oil

In olive oil over medium high heat, I sauteed minced garlic 30 seconds then added the red pepper and onion for about 4 minutes. Then I added the kidney beans (drained). I mixed over medium heat for about 3 minutes, until the beans were heated. Then I added cumin, salt, and pepper.

For the corn bread, I followed the recipe for golden yellow corn bread on the back of the corn meal packaging. I used course sea salt, and I think that is what caused the bread to crack (also I think I added too much flour). But the course salt was a pleasant surprise in various bites because it remained in the salt's original size. I really like salt.

The meal was also good with the kidney bean melody mixed with cooked crumbled golden yellow corn bread.

I recommend this meal.

Milanese Breaded Chicken Cutlet

Living magazine has a recipe for a breaded cutlet, fried in olive oil until crisp and golden brown. They clam it is Milan's gastronomic gift to the world. With a caption like that, I had to try it.

I followed the instructions on page 62 of the 2012 Feb issue. Except I used store bought Italian bread crumbs since I had it in the pantry.

It would have been too plan if I hadn't added fresh lemon juice after frying, like recommended. But let me tell you, I have become a huge fan of fresh lemon and I think it should always go on poultry.

I boiled fresh cut carrots and 1 yellow onion in chicken broth and a little butter for the side.

This was an easy, yummy meal!

Cleanse Shake

Yesterday on ABC's The Chew, they presented a cleanse shake for the new year. So I tried it this AM.

Cleanse Shake:

1 grapefruit

1 carrot

ginger root

blend

Have you ever tasted throw-up that was going into you instead of out? Well this is it. I see why they called it the cleanse, you puke up everything you just binge ate. NASTY.

Green Shake

For the new year, I am trying shakes for breakfast. Last year I did a green machine with spinach, avocado, white grape juice, and ice. It was really good, but since I am on this all natural kick, I wanted to ax the store bought white grape juice.

2012 Green Shake:

1 handful of fresh spinach

5 green grapes

1/2 avocado (keep the seed in the other side, wrap in plastic wrap and it will store overnight in the refrigerator without getting brown)

1/2 cup Greek yogurt

1/2 cup ice

Liquidify in the blender