Chocolate Chip Banana Bread

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 1-1/2 cups flour
  • 3/4 cup (slightly more) mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees, and grease a loaf pan with butter.
  2. In a large bowl, add the mashed bananas, melted butter, sugar, egg and vanilla, and mix until smooth.
  3. In a small bowl, sift together baking soda, salt and flour.
  4. Add the dry ingredients to the wet ingredients, and stir until the batter is thick and combined.
  5. Fold in 1/2 cup of chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Sprinkle the remaining chocolate chips on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool completely on a wire rack before slicing.

The original recipe for this wonderful bread can be found here.

Butter Chicken

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup onion, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons butter
  • 3/4 cup chicken broth
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons cinnamon
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • Cooked basmati rice

Instructions

  1. In a large pot with a tight-fitting lid, heat olive oil over medium heat.
  2. Add in onions, garlic and ginger and sauté until onions are soft and garlic and ginger are fragrant, about 2-3 minutes.
  3. Add in broth, cinnamon, salt, cumin, garam masala and turmeric and stir until well combined.
  4. Stir in the butter and tomato paste, and bring to a simmer over medium heat.
  5. Add in chicken and stir until coated.
  6. Cover and cook for 20 minutes until chicken is cooked through.
  7. Stir in lemon juice and heavy cream.
  8. Return to a simmer and cook until heated through, about 5 minutes.
  9. Serve butter chicken over basmati rice and top with fresh cilantro, if desired.

The original recipe for this easy Indian-inspired dish can be found here.

Crunchy Pea Salad

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup zesty Italian salad dressing
  • 8 bacon strips, cooked and crumbled (omit if desired)
  • 1/2 small onion, diced
  • 1 cup chopped celery
  • 1 cup dry roasted peanuts
  • 1 bag (16 ounces) frozen peas

Instructions

  1. In a large bowl, combine the mayonnaise, salad dressing and bacon (if using).
  2. Add in the onion, celery, peanuts and peas (while still frozen) and stir until combined.
  3. Refrigerate until ready to serve.

The original recipe for this surprisingly satisfying salad can be found here.

Honey Garlic Wing Sauce

Ingredients

  • 4-5 pounds chicken wings (about 25), split and cooked
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 teaspoon corn starch
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon minced (or squeeze) ginger
  • 1/4 teaspoon chipotle pepper powder

Instructions

  1. In a small saucepan, combine the honey, water, corn starch and soy sauce.
  2. Stir in garlic, ginger and chipotle pepper powder.
  3. Bring the sauce to a boil, reduce heat and simmer about 10 minutes or until slightly thickened and sauce coats the back of a spoon.
  4. Allow the sauce to cool a few minutes.
  5. When wings are done, toss with sauce in a large bowl.
  6. Serve immediately.

The original recipe for this sensational sauce recipe can be found here.

Spinach Artichoke Fettuccini Alfredo

Ingredients

  • 1 box (1 pound) fettuccine
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • 3-1/2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 2 tablespoons whipped cream cheese
  • 1 cup shredded Italian blend cheese 
  • 1 can (14 ounces) artichoke hearts, chopped
  • 1 bag (8 ounces) spinach, large stems removed
  • 1 tablespoon lemon juice
  • 1 tablespoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper, to taste

Instructions

  1. In a large pot of salted boiling water, cook fettuccine until al dente, then drain.
  2. Melt butter in a large skillet over medium heat.
  3. Add garlic and sauté until fragrant, about 30 seconds.
  4. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more.
  5. Gradually pour in the milk, heavy cream and broth, whisking constantly.
  6. Bring mixture to a simmer, then stir in cream cheese and Italian cheese.
  7. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
  8. Fold in artichoke hearts and spinach and toss until the spinach is wilted.
  9. Add lemon juice, parsley, red pepper and season to taste with salt and pepper.
  10. Add cooked pasta and toss until fully combined. 
  11. Enjoy by itself or serve as a side.

The original recipe for this perfect pasta dish can be found here.

Sourdough Discard Waffles

Ingredients

  • 5 ounces (by weight) all-purpose flour
  • 1-1/2 tablespoons baking powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 8 ounces (by weight) sourdough discard
  • 6 tablespoons butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat mini waffle maker.
  2. In a medium mixing bowl, whisk together the flour, baking powder, sugar and salt.
  3. Add the remaining ingredients and whisk until completely combined.
  4. Scoop a little less than 1/4 cup of batter into the waffle maker, spreading out as needed to get to the edges, then close the lid.
  5. Allow waffles to cook until brown on both sides (or until the amount of steam escaping from the waffle maker decreases greatly), about 3 minutes.
  6. Allow to cool slightly, then enjoy with butter or syrup, or toast them to use as the shell for the perfect breakfast sandwich.
  • Note: Much like Eggo waffles, these freeze very well (I stack them in quart Ziplock freezer bags), and you can simply place them in the toaster or toaster oven and reheat at your convenience.

The original recipe for these wonderful waffles (which I make at least once a month) can be found here.

Pork Dumplings

Ingredients

  • 1 pound ground pork
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame oil
  • 2 eggs, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup bok choy or cabbage, finely chopped
  • 1/2 cup shredded carrots
  • 1/2 cup onion, diced
  • 1 package (14 ounces) Wonton wrappers
  • 2 tablespoons olive oil (for cooking)
  • Water
  • Potsticker dipping sauce

Instructions

  1. In a large bowl, combine pork, ginger, garlic, sesame oil, one egg, salt and pepper and stir until well combined.
  2. Add in bok choy, carrots and onion and mix until well combined.
  3. In a small bowl, scramble the remaining egg and add 1 tablespoon of water.
  4. Place wonton wrappers on a work surface, and spoon 1 tablespoon of the pork mixture into the center of each wrapper.
  5. Using your finger, rub the edges of the wrappers with egg wash.
  6. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  7. Heat olive oil in a large skillet over medium heat.
  8. Add potstickers in a single layer (do not overcrowd) and cook until bottoms are golden and crisp, about 2-3 minutes
  9. Add about 2 tablespoons of water, cover and steam the dumplings for a couple more minutes.
  10. Repeat the process with any remaining dumplings.
  11. Remove the dumplings from skillet and serve hot with potsticker sauce.

Breakfast Pizza

Ingredients

  • 2 cans (8 ounces each) crescent rolls
  • 1 pound Jimmy Dean pork sausage
  • 1 tablespoon bacon grease (or oil of choice)
  • 8 large eggs
  • 2 cups shredded cheese, divided
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Unroll crescent dough and press into the bottom and up the sides of an 11-by-17-inch rimmed baking pan, pressing together any perforations in the dough.
  3. Bake for about 8-10 minutes until the dough is lightly golden in color. Remove from oven and set aside.
  4. Meanwhile, in a skillet, cook the sausage in the bacon grease until browned.
  5. In another skillet, scramble the eggs and cook until just done (do not overcook), and season with salt and pepper.
  6. Spread about 1-1/4 cups of cheese over the top of the crescent crust.
  7. Evenly spread sausage over the cheese.
  8. Evenly spread scrambled egg over the sausage.
  9. Sprinkle with the remaining cheese.
  10. Transfer the pan to the oven and bake for another 15-20 minutes, or until crust is browned.
  11. Remove from oven, allow to cool slightly, then cut into rectangular pieces.

Yankee Pot Roast

Ingredients

  • 1 beef brisket (about 4-5 pounds)
  • 2 tablespoons Montreal steak seasoning
  • 3 tablespoons olive oil
  • 1/2 cup flour
  • 3 cups beef stock
  • ½ cup HP sauce
  • 1 tablespoon celery salt
  • 1 teaspoon poultry seasoning
  • 6 bay leaves
  • 5 carrots, peeled and chopped
  • 1 large white onion, chopped
  • 3 stalks celery, chopped
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and crushed by hand

Instructions

  1. Preheat oven to 325 degrees.
  2. Rinse brisket, then pat brisket dry using paper towels
  3. Season the brisket on all sides with Montreal steak seasoning.
  4. Dredge the brisket in ½ cup flour.
  5. Heat oil in large cast iron skillet (14 inches) or Dutch oven.
  6. Cook the brisket, searing on each side, until browned, about 18-20 minutes.
  7. Add stock, HP sauce, celery salt, poultry seasoning, bay leaves, carrots, onions, celery and tomatoes and bring to a boil.
  8. Cover, transfer to oven, and cook until brisket is tender, about 4 hours.
  9. Transfer meat to a cutting board and let rest for 10 minutes before carving.
  10. Use pan juices to make gravy to pour over brisket, if desired.

The original recipe for this perfect pot roast can be found here.

Corn Chowder

Ingredients

  • 6 slices bacon
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1/3 cup all purpose flour
  • 4 cups vegetable stock
  • 1 cup milk
  • 2 packages (16 ounces each) frozen corn
  • 1 1/2 pounds white potatoes, diced into 1/2 inch pieces
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. In a large stock pot, cook the bacon, then remove, let cool and chop, reserving the grease in the pot.
  2. Sauté onions and garlic in reserved bacon grease until the onions are soft and translucent.
  3. Stir in the flour, coating all the onions and garlic, and cook until the flour begins to brown and is thick and gummy.
  4. Pour in the vegetable stock and milk, whisking it into the flour mixture, and cook until the liquid begins to thicken.
  5. Add the potatoes, corn, thyme and bay leaves, increase the heat to high and bring to a boil.
  6. Reduce to a simmer and continue cooking for 20 minutes, or until the potatoes are soft.
  7. Stir in the cream, and let heat through for a couple minutes.
  8. Season with salt and pepper to taste.
  9. Spoon into bowls and serve garnished with bacon pieces (and crackers, if you so choose).

The original recipe for this outstanding chowder can be found here.