Absolutely over the top scrumptious! Fresh pineapple marinated in rum, dipped in brown sugar then grilled and topped with a luscious sauce! Must make this one friends!
Ingredients: Serves 6
1 fresh, ripe pineapple
1 cup of rum
3/4 cup of brown sugar Rum Sauce
1/2 cup of rum (reserved from the pineapple marinade)
1/2 cup of brown sugar
pinch of cinnamon or nutmeg
1 tsp of vanilla extract
1/4 cup of pineapple juice
1 Tbs of cornstarch
1 Tbs of crystallized (candied) ginger, minced – optional
Directions:
Cut the bottom and top off of the pineapple, cut off the tough outer skin and cut into 6-7 slices about 1/2 ” thick.Place the slices in a baking dish and pour in the rum. Let marinate at least an hour at room temperature, turning occasionally.To make the sauce, use 1/2 cup of the rum from the pineapple marinade, pour it in a small saucepan and stir in the brown sugar, cinnamon and vanilla. Heat over low heat til combined. Stir together the pineapple juice and the cornstarch and add it to the saucepan, cook over very low heat for 5 minutes or so until the sauce starts to thicken, then add in the ginger if using.Place 3/4 cup of brown sugar in a shallow pie plate and coat the pineapple on both sides. Shake off the excess sugar.Next, prepare your grill and place the pineapple slices over direct heat, grill for about 5 minutes on each side til til light golden brown. Keep a close eye on them, they can burn easily because of the brown sugar. Move them off of the direct heat if they start to get too brown.To serve, plate a pineapple slice, spoon on a little sauce and top with a dollop of whipped cream, serve with extra sauce on the side. DELISH!
Crab Cakes with Horseradish Sauce
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Ruth Guerri
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I think I’ve come up with the perfect Crab Cake recipe, moist, flavorful, absolutely delicious and the crab shines through which is always a pet peeve of mine, there’s so much breading on crab cakes that you can’t really taste the crab! These guys can also be made the day before and just broiled before serving, even better! I know this will be your favorite recipe for these tasty little guys, and the horseradish sauce is to die for!
Ingredients:
Makes 12 crab cakes
• 3 Tbs of butter
• 1/3 C of bell pepper, any color – diced
• 1/3 C of celery – diced
• 1/3 C of yellow onion – diced
• 1/2 C of dried bread crumbs (plain)
• 1/4 C of green onions, minced
• 1/4 C of mayonnaise
• 1 egg
• 2 Tbs of parsley
• 2 tsp of Worcestershire
• 1 tsp of lemon juice
• 2 tsp of old bay seasoning
• 1 tsp of dry mustard
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1/4 tsp of Tabasco sauce
• 1 lb of lump crabmeat, picked through to remove shells
Horseradish Cream Sauce:
• 1/2 C of sour cream
• 1/2 C of mayonnaise
• 2 Tbs of horseradish
• salt and pepper to taste
* Mix all ingredients together in a small bowl
Directions:
In a heavy skillet, over medium-high heat, cook pepper, celery and onion in butter for 5 minutes, cool slightly.
In a medium bowl, combine remaining ingredients, then stir in the onion mixture.
Chill at least 1 hour, may be stored in the fridge overnight.
Now, just shape into 12 patties with lightly floured hands.
Broil the cakes for 3-4 minutes until browned, turn and broil the other side for 3-4 minutes.
Serve hot with Horseradish cream sauce, cocktail sauce, and lemon wedges. YUM!
Strawberry Time!
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Ruth Guerri
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Summer is here, strawberries are ripe and sweet! Go pick some fresh berries and make some sweet delights for your friends and family. Here a some of my favorite recipes for everyone’s’ favorite berry!
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Simply put, the best banana bread in the world! Filled with brandy-soaked raisins, toasted walnuts, and almond paste, topped with a streusel topping and drizzled with glaze!
Ingredients: Banana bread
• 1 – 2/3 cup of flour + more for coating the loaf pan
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/4 cup of sour cream
• 4 overripe bananas
• 2 oz of almond paste, crumbled
• 1 tsp of vanilla extract
• 1 cup of light or dark brown sugar
• 1 stick of butter, room temperature +more for greasing the loaf pan
• 2 eggs
• 1/2 cup of toasted walnuts
• 1/2 cup of raisins, soaked in brandy, drained and mixed with a little flour
Streusel topping:
• 1/4 cup of flour
• 1/4 cup of sugar
• 2 Tbs of cold butter, cut into small pieces
*Combine all ingredients in a small bowl, rub with your fingers til the butter is pea-sized
Glaze:
• 1 cup of powdered sugar
• 1/2 tsp of vanilla
• 2 tsp of milk or enough for the desired consistency
*Stir all ingredients together in a small bowl.
Directions:
Preheat oven to 350°
Toast the walnuts in a dry pan over medium heat until fragrant, about 4-5 minutes.Grease a 9×5 loaf pan with butter, coat with flour, shake out the excess.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.In a medium bowl, using a masher, combine the sour cream, bananas, almond paste, and the vanilla. Using an electric mixer on medium speed, beat the brown sugar and butter until fluffy, then add in the eggs and beat until well combined. Add in the banana mixture and beat until well mixed. Now add the flour mixture a little at a time and beat until just combined. Scrape down the sides during mixing. Next, add the nuts and beat until combined.Remove the bowl from the mixer and stir in the raisins.Pour the batter into the greased loaf pan.Sprinkle with the streusel topping and bake for 55 -60 minutes or until a skewer comes out clean.
Cool on a rack for about 20 minutes, loosen the edges with a knife and turn upside down to loosen.
When cooled, drizzle with the glaze.
Note to cooks: If you don’t have overripe bananas, here’s a handy trick, just put them on a foil-lined baking sheet (they may leak a little) and bake them in a 300-degree oven for about 15 – 20 minutes, they will turn totally black and you will have very soft bananas.
Asian Chicken Lettuce Cups
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Ruth Guerri
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Asian Flare,Chicken and Other Poultry,Entrees |
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Everyone loves these lettuce cups, very quick and easy to make, everything is cooked in one skillet. Such a complex, delicious flavor with just the right amount of crunch. You’ll make these over and over! I’ve also included a recipe for dipping sauce.
Ingredients: Serves 4
1 Tbs of olive oil
1 lb of ground chicken
3 garlic cloves, minced
1 medium onion, finely chopped
1/4 cup of Hoisin sauce (sold in the Asian section of most grocery stores)
2 Tbs of soy sauce
2 Tbs of rice wine vinegar
1 Tbs of brown sugar
1 Tbs of fresh ginger, minced
1 tsp of chili paste (also in the Asian section)
1 can of water chestnuts, chopped
3 green onions, white and pale green parts, chopped
1 tsp of salt
1 tsp of black pepper
fresh chopped cilantro for garnish
chopped peanuts for garnish
Bibb lettuce leaves for the “cups”
bean sprouts for garnish – optional
Directions:
Heat the oil in a large skillet over high heat, add in the chicken and cook for 4-5 minutes. Turn the heat down to medium, then add in the garlic, onion, Hoisin, soy, vinegar, brown sugar, ginger and chili paste. Stir to combine and cook for 3-4 minutes. Stir in the water chestnuts, green onions, and the salt and pepper, stir well to combine. That’s it! Ready to eat! To serve, place 2 lettuce cups on each plate, spoon on the chicken and top with the cilantro and the chopped peanuts.
These are delicious as is but if you’d like to serve with a dipping sauce, here’s the recipe
Dipping Sauce: Just stir together, 1/2 cup of soy sauce, 1/2 cup of rice wine vinegar, 1 Tbs of minced fresh ginger, 3-4 cloves of minced garlic, 2 tsp of sesame oil and 2 Tbs of honey.
Philly Cheesesteak Meatloaf
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Ruth Guerri
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I don't know anyone that isn't crazy about meatloaf! I have several versions on my blog and this is a recipe that has all of the flavors of that iconic sandwich, the Philly Cheesesteak! Beef, onion, green pepper, mushrooms, and melty provolone! I always bake my meatloaf in a freeform style rather than use loaf pans, I like the edges cooked and browned. This makes 2 loaves, I know you'll love this recipe! Perfect with mashed potatoes!
Author: Ruth Guerri
Recipe type: beef
Serves: 6
Ingredients
1 tsp of olive oil
1 onion, diced
1 green pepper, diced
8 oz of cremini or white mushrooms, chopped
3 garlic cloves, minced
pinch of salt & pepper for onion mixture
2 lbs of ground beef
2 Tbs of ketchup
2 Tbs of Worcestershire sauce
2 eggs, beaten
2 tsp of kosher salt
1 tsp of black ,pepper
1⅓ cups of plain panko bread crumbs
6 - 8 oz of Provolone cheese, sliced
Instructions
Start this masterpiece by preheating the oven to 375 degrees. If using 2 loaf pans, grease them with a little oil. Then in a large heavy skillet, cast iron if you have it, add in the oil, then saute the onion and green pepper for 3- 4 minutes, season with a little salt and pepper, then add in the mushrooms and the garlic and cook for 1 more minute, remove from the heat and let cool down.
In a large bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, salt, pepper, panko breadcrumbs, and the cooled down onion mixture, mix with your hands and shape into 2 loaves, place in loaf pans or freeform style on a foil-lined baking sheet. Bake for 50 minutes to 1 hour, remove from the oven, pop under the broiler for a few minutes if you'd like the top more browned. Now place the cheese slices on top, return to the oven just until the cheese starts to melt, let it cool down for 10 minutes before slicing, enjoy!
3.5.3251
Grilled Catfish Fillets
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Ruth Guerri
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Shrimp and Shellfish |
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Super simple catfish fillets! Sprinkle on a tasty spice rub that includes that old standby, Old Bay seasoning then simply grill or fry in a cast iron skillet, We love catfish and I usually just coat them lightly with flour, salt & pepper, and pan fry, but then I tried this and holy cow, the flavor! Grilling them certainly adds that smoky element, but frying in a cast iron skillet is also delish! You'll love this quick, simple recipe for the humble catfish!
Author: Ruth Guerri
Recipe type: Fish
Serves: 4
Ingredients
4 catfish fillets
1 tsp of Old Bay seasoning
1 tsp of paprika
1 tsp of garlic powder
½ tsp of salt
½ tsp of black pepper
1 lemon to finish
Instructions
This is the easiest recipe ever! Just stir together the Old Bay, paprika, garlic powder, and the salt & pepper, sprinkle it evenly on the catfish fillets.
Then prepare your bbq grill or drizzle a little oil or butter in a cast iron skillet. Cook the catfish about 5 minutes on each side. To serve, plate the fish and squeeze on a little lemon, enjoy!
3.5.3251
Fresh Asparagus Salad
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Ruth Guerri
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A simple scrumptious way to serve one of our favorite spring vegetables! Perfectly cooked asparagus with a Dijon vinaigrette and grated hard boiled eggs! Beautiful and delicious!
Ingredients:
2 packages of asparagus, about 3/4 lb, woody stems snapped off
3 eggs, hard boiled
2 Tbs of white wine vinegar
2 Tbs of Dijon mustard
2 garlic cloves, grated or minced finely
1/4 tsp of kosher salt
1/4 tsp of pepper
1/2 cup of olive oil
Chives for garnish – optional
Directions:
Snap off the woody ends of the asparagus and place in a saucepan covered with water.Bring to a boil and cook for 3 -4 minutes. Immediately drain and plunge into an ice bath to stop cooking and retain the beautiful color.
Drain them on paper towels, then arrange on a serving dish. To make the dressing, just add the vinegar, mustard, garlic and salt & pepper in a jar, then pour in the olive oil, put the lid on and shake well to combine.Grate the hard boiled eggs, using a box grater. Pour the dressing over the asparagus and sprinkle on the eggs, garnish with chives if you like.All done! Simple, healthy and so delicious!
Deep Dish Pizza
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Ruth Guerri
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Deep dish pizza at home, hot from the oven, what could be better! I used a store-bought pizza crust to make this a little easier and made a quick delicious sauce. I used my cast iron skillet and prebaked the crust then filled it with Italian sausage, fresh spinach, mozzarella and fresh parmesan, just like my favorite pizzerias in Chicago! Bake until bubbly and hot, you'll be in heaven! You can also use a deep dish pizza pan or a springform pan.
Author: Ruth Guerri
Recipe type: Pizza
Cuisine: Italian
Serves: 4
Ingredients
1 Tbs of olive oil for sausage
¾ lb of Italian sausage
1 tsp of olive oil for sauce
3 garlic cloves, chopped
1 (28 oz) can of crushed tomatoes
1 tsp of oregano
1 tsp of basil
1 tsp of salt
½ tsp of pepper
1 tsp of sugar
1 store-bought pizza crust
2 Tbs of cornmeal
3 handfuls of fresh spinach leaves
3 cups of mozzarella cheese, grated
1 cup of grated parmesan cheese
Instructions
First, add 1 Tbs of oil to a skillet over medium/high heat and cook the sausage until all pink is gone.
For the sauce, heat 1 tsp of olive oil in a medium saucepan over medium heat, then add the garlic, saute 1 minute then stir in the tomatoes, oregano, basil, salt, pepper and sugar, cook and stir until it just starts to boil, reduce the heat and simmer for 20 - 30 minutes.
Preheat the oven to 500 degrees, then oil your skillet or pizza pan and sprinkle on the cornmeal, lay the crust in the bottom and drape over the sides, trimming the edges. Bake for 3 - 4 minutes, remove from the oven and reduce the oven temp to 400 degrees. See my notes.
Now sprinkle 2 cups of mozzarella over the crust and spread the tomato sauce over the cheese.
Now scatter the sausage and spinach evenly on top of the cheese.
Sprinkle on the remaining cup of mozzarella and the parmesan over the sauce.
Bake about 30 - 35 minutes. Remove the pizza from the oven and let it rest for 20 minutes before slicing, enjoy!
Notes
If you don't have a cast iron skillet, shame on you, just kidding! You can use a deep dish pizza pan or a 10-inch springform pan.
3.5.3226
Pineapple and Ginger Glazed Swordfish
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Ruth Guerri
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A magical glaze on perfectly grilled Swordfish, Catfish, Halibut or Salmon. Super simple and delicious beyond belief!
Ingredient: Serves 2 Glaze:
1 Tbs of olive oil
2 garlic cloves, minced
1 Tbs of finely chopped green pepper
1 – 8 oz can of crushed pineapple with juices
1 Tbs of soy sauce
1 Tbs of brown sugar
1 tsp of fresh ginger, grated
Fish:
2 portions of Swordfish, may substitute, Catfish, Salmon or Halibut
oil for grilling
sliced green onion for garnish
Directions:
Combine all of the glaze ingredients. Simmer for about 10 minutes over medium heat, stir occasionally.
Prepare the grill for direct heat. Drizzle a little canola or vegetable oil on the fish.
Grill over direct heat 4 minutes on each side, baste both sides with the glaze while grilling.
Remove the fish from the grill, plate it up and spoon on more glaze, garnish with sliced green onion.
Bon Appetit!
Louisiana Grilled BBQ Shrimp
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Ruth Guerri
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Shrimp and Shellfish |
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A very easy recipe for scrumptious Louisiana style shrimp! Grilled and then tossed in a sauce that is out of bounds! Perfect for entertaining!
Ingredients: Serves 2
1 1/2 lbs of large shrimp, shelled, deveined, tails on or off, your choice
2 Tbs of olive oil
1/4 tsp of kosher salt
1/4 tsp of black pepper Lousiana Sauce
4 Tbs of butter
1 tsp of brown spicy mustard
1 tsp of Tabasco sauce
1 Tbs of Worcestershire sauce
4 cloves of garlic, smashed and minced
2 tsp of paprika
1/2 tsp of sugar
1/4 tsp of kosher salt
1/4 tsp of black pepper
3-4 chopped green onions for serving
Directions:
Start by tossing the shrimp with the olive oil, salt and pepper in a large bowl. Skewer the shrimp in two places. You will have 3 skewers.To make the sauce, just add all ingredients together in a small saucepan and cook for 5 minutes or so.Prepare your grill and grill the skewered shrimp for 3 minutes on each side over direct heat.Then just remove them from the skewers and place them in a skillet, cast iron if you have one, add the sauce to the shrimp and stir well to coat.I serve them right from the cast iron skillet! Garnish with lots of chopped green onions! Enjoy!
Louisiana Gumbo
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Ruth Guerri
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Entrees,Shrimp and Shellfish,Soups & Stews |
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This is Louisiana's most famous dish and a Mardi Gras favorite! So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! I'm not an okra fan so I left it out and don't skip the file powder, it also adds to the amazing flavor, it's usually found in the seafood dept. of your grocery store. Be sure to serve with white rice and put the hot sauce on the table, enjoy!
Author: Ruth Guerri
Recipe type: Stew
Cuisine: Cajun
Serves: 8
Ingredients
1 cup of canola oil
1 cup of flour
1 cup of celery, coarsely chopped
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
4 cloves of garlic, minced
9 oz of andouille sausage, sliced
2 Tbs of Cajun seasoning
1 - 2 Tbs of hot pepper sauce
4 bay leaves
3 fresh thyme sprigs or ½ teaspoon dried thyme
1 (14.5 oz) can of stewed tomatoes
1 (6 oz) can of tomato sauce
2 Tbs of white sugar
3 cups of chicken broth
1 Tbs of Worcestershire sauce
1 tablespoon of white vinegar
2 tsp of liquid smoke (optional)
2 (6 oz) cans of lump crabmeat
1 pound of uncooked medium shrimp, peeled and deveined
2 teaspoons of gumbo file powder
white cooked rice for serving
chopped green onions or celery leaves for garnish
Instructions
Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat, then whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 20 - 22 minutes or until the roux turns a caramel color.
Now, stir in the celery, onion and bell pepper and continue to cook, stirring often, about 5 - 6 minutes,Add the garlic and the andouille sausage, cook for another 1-2 minutes.
Now, add the Cajun seasoning, hot sauce, bay leaves, thyme, stewed tomatoes, tomato sauce, sugar, chicken broth, Worcestershire, vinegar and liquid smoke. Bring to a simmer then cover and cook for 15 minutes.
Add the shrimp and the crab to the gumbo, give it a stir and simmer for 10 minutes or until the shrimp are opaque. Stir in the gumbo filé and remove the bay leaves and thyme sprigs. Taste and add more hot sauce if you like. To serve, place the gumbo in a bowl and add the rice on top, sprinkle with chopped green onions, enjoy!
Notes
Place the gumbo in a bowl and place a mound of white rice on top for a beautiful presentation and sprinkle on chopped green onion. To get the rice to hold its shape, pack it in a small bowl or ramekin, then turn upside down to unmold.
I don’t know anyone who doesn’t love lemon meringue pie! This recipe is a classic that should be in every cook’s repertoire. It’s not hard to make, but there are a few steps. I usually use a store bought crust for this pie to make it a little easier. It is phenomenal, I know you’ll love it!
Author: Ruth Guerri
Serves: 1 - 9"Pie
Ingredients
5 eggs, separated into whites and yolks
6 Tbs of cornstarch
1½ cups of sugar
⅛ tsp of salt
1½ cups of water
2 Tbs of butter
½ cup of fresh lemon juice (4-5 lemons)
2 tsp of fresh lemon zest
1 store bought pie crust
¼ tsp of cream of tartar
dash of salt
½ cup of sugar
Instructions
Start by pre-baking your piecrust. Preheat the oven to 375 degrees. If you have dough rather than a crust in a pie tin, roll it out on a floured surface a little larger than your 9 ” pie plate. Press it into the pie plate, trim the edges and crimp.
Place a piece of foil over the dough and weight it down with dried beans. Bake for 10 minutes, remove the foil and the beans, poke holes in the bottom with a fork and bake for 6 – 8 more minutes or until golden, cover with foil if it browns too quickly.
In a medium sized bowl, beat the egg yolks and refrigerate the egg whites. In a saucepan, over medium/high heat, whisk together the cornstarch, sugar and salt. Slowly pour in the water and bring to a boil, then let it boil for 1 minute, stirring, it will get very thick.
Then add 1 cup of this hot mixture into the egg yolks, stirring constantly, then stir this mixture into the saucepan on the stove, cook for 3 minutes, stirring. This procedure is called “tempering”, otherwise you’d have scrambled eggs!
Now, remove from the heat and stir in the butter, lemon juice and lemon zest. Stir until combined and the butter is melted.
Pour into the pie crust and get ready to make meringue.
Reduce your oven temperature to 350°. Using an electric mixer with a whip attachment, beat the egg whites, cream of tartar and salt until soft peaks form, then slowly add in the sugar and beat until stiff peaks form.
Spoon on the pie and spread to the edges to form a seal.
Swirl the meringue with a knife and then stick the knife straight down and then up to form little peaks, these will brown while baking.
Place the pie on a baking sheet and bake for 15 minutes or until the meringue peaks just start to brown. Let cool completely before slicing.
Notes
Caution, this pie is highly addictive!
3.5.3251
Portobello Pizza
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Ruth Guerri
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Appetizers,Entrees,Pork |
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A re-purposed portobello! It becomes the delicious, healthy "crust" for your pizza! The toppings are limitless, use your imagination and come up with a family favorite! In this recipe, I'm keeping it simple and using sausage, onion, and garlic, stirred together with herbed pizza sauce and topped with mozzarella, then just bake until hot, cheesy and bubbly! Totally scrumptious!
Author: Ruth Guerri
Recipe type: Pizza
Serves: 2-4
Ingredients
4 portobello mushrooms, stems removed
2 tsp of olive oil for mushrooms
1 Tbs of olive oil for sauteeing
½ of a medium onion, chopped
2 cloves of garlic, minced
½ lb of plain lite pork sausage or turkey sausage
1 cup of pizza sauce
1 tsp of kosher salt
½ tsp of black pepper
2 Tbs of parmesan cheese
½ cup of shredded Mozzarella cheese, or as much as you like
Instructions
Preheat the oven to 400 degrees. Remove the stems from the mushrooms and place them on a baking sheet.
Rub the olive oil on both sides and bake for 10 minutes, hollow side up. Then blot any moisture with paper towels.
While the mushrooms are baking, heat 1 Tbs of olive oil in a large skillet over medium/high heat and saute the onion, sausage, and garlic until the pink is cooked out of the sausage, then add in the pizza sauce, salt & pepper and parmesan, stir to combine.
Fill the mushrooms with the mixture and sprinkle on as much mozzarella as you like.
Return to the oven and bake for about 10 minutes. All done, serve hot and enjoy!
Notes
Most pizza sauce is spiced with basil and oregano, just give it a taste and add more if you like and to make this vegan just omit the sausage and of course, use any veggies you like, they should be sauteed first for a few minutes.
Absolutely over the top scrumptious! Fresh pineapple marinated in rum, dipped in brown sugar then grilled and topped with a luscious sauce! Must make this one friends!
Place the slices in a baking dish and pour in the rum. Let marinate at least an hour at room temperature, turning occasionally.
To make the sauce, use 1/2 cup of the rum from the pineapple marinade, pour it in a small saucepan and stir in the brown sugar, cinnamon and vanilla. Heat over low heat til combined. Stir together the pineapple juice and the cornstarch and add it to the saucepan, cook over very low heat for 5 minutes or so until the sauce starts to thicken, then add in the ginger if using.
Place 3/4 cup of brown sugar in a shallow pie plate and coat the pineapple on both sides. Shake off the excess sugar.
Next, prepare your grill and place the pineapple slices over direct heat, grill for about 5 minutes on each side til til light golden brown. Keep a close eye on them, they can burn easily because of the brown sugar. Move them off of the direct heat if they start to get too brown.
To serve, plate a pineapple slice, spoon on a little sauce and top with a dollop of whipped cream, serve with extra sauce on the side. DELISH!
I think I’ve come up with the perfect Crab Cake recipe, moist, flavorful, absolutely delicious and the crab shines through which is always a pet peeve of mine, there’s so much breading on crab cakes that you can’t really taste the crab! These guys can also be made the day before and just broiled before serving, even better! I know this will be your favorite recipe for these tasty little guys, and the horseradish sauce is to die for!
Simply put, the best banana bread in the world! Filled with brandy-soaked raisins, toasted walnuts, and almond paste, topped with a streusel topping and drizzled with glaze!
Grease a 9×5 loaf pan with butter, coat with flour, shake out the excess.
In a medium bowl, using a masher, combine the sour cream, bananas, almond paste, and the vanilla.
Using an electric mixer on medium speed, beat the brown sugar and butter until fluffy, then add in the eggs and beat until well combined.
Add in the banana mixture and beat until well mixed.
Now add the flour mixture a little at a time and beat until just combined.
Scrape down the sides during mixing. Next, add the nuts and beat until combined.
Remove the bowl from the mixer and stir in the raisins.
Pour the batter into the greased loaf pan.
Sprinkle with the streusel topping and bake for 55 -60 minutes or until a skewer comes out clean.
To serve, place 2 lettuce cups on each plate, spoon on the chicken and top with the cilantro and the chopped peanuts. 
Bake for 50 minutes to 1 hour, remove from the oven, pop under the broiler for a few minutes if you'd like the top more browned. Now place the cheese slices on top, return to the oven just until the cheese starts to melt, let it cool down for 10 minutes before slicing, enjoy! 
A simple scrumptious way to serve one of our favorite spring vegetables! Perfectly cooked asparagus with a Dijon vinaigrette and grated hard boiled eggs! Beautiful and delicious!
Bring to a boil and cook for 3 -4 minutes. Immediately drain and plunge into an ice bath to stop cooking and retain the beautiful color.
Drain them on paper towels, then arrange on a serving dish. To make the dressing, just add the vinegar, mustard, garlic and salt & pepper in a jar, then pour in the olive oil, put the lid on and shake well to combine.
Grate the hard boiled eggs, using a box grater. Pour the dressing over the asparagus and sprinkle on the eggs, garnish with chives if you like.
All done! Simple, healthy and so delicious!
See my notes.
A magical glaze on perfectly grilled Swordfish, Catfish, Halibut or Salmon. Super simple and delicious beyond belief!
A very easy recipe for scrumptious Louisiana style shrimp! Grilled and then tossed in a sauce that is out of bounds! Perfect for entertaining!
To make the sauce, just add all ingredients together in a small saucepan and cook for 5 minutes or so.
Prepare your grill and grill the skewered shrimp for 3 minutes on each side over direct heat.
Then just remove them from the skewers and place them in a skillet, cast iron if you have one, add the sauce to the shrimp and stir well to coat.
I serve them right from the cast iron skillet! Garnish with lots of chopped green onions! Enjoy!
Add the garlic and the andouille sausage, cook for another 1-2 minutes.
Stir in the gumbo filé and remove the bay leaves and thyme sprigs. Taste and add more hot sauce if you like. To serve, place the gumbo in a bowl and add the rice on top, sprinkle with chopped green onions, enjoy!
Pour into the pie crust and get ready to make meringue.
