Banana Muffins

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 1/4 cup brown sugar

1 tsp. cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs

1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F and lightly spray 2 muffin tins

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas, sugar and cinnamon together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Spicy Pesto Pasta

Spicy Pesto Pasta

1 8 oz pkg sliced mushrooms
4 Roma tomatoes chopped into bite size pieces
1 T. Sriracha Hot Chili Sauce
1 tsp. minced garlic
Pepper
3 T. Extra Virgin Olive Oil
1 (16 ounce) package farfalle (bow tie) pasta
Heavy whipping cream
4 T. Prepared Basil Pesto (we like Carlanna Gardens out of Stevens Point, WI)
Freshly shredded Parmesan cheese

Your choice of chicken, shrimp or Italian sausage.

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 11 minutes, until al dente, and drain.

Heat the olive oil in a large pan over medium heat. Saute mushrooms, tomatoes, chili sauce, garlic and pepper in a large pan until cooked, toss with cooked farfalle and two turns of the pan of heavy whipping cream. Let flavors combine for a minute, add pesto and continue cooking just until heated through. Top with Parmesan cheese and serve with chicken, shrimp or Italian sausage.

If you like Noodles & Co.'s Pesto Cavatappi, you'll LOVE this slightly spicier version.

Skillet Chicken Parmesan

Sauce (Or use your favorite pre-made)
2 T olive oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
3 T. Olive Oil
4 boneless skinless chicken breasts
1/3 cup Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 cup shredded mozzarella cheese (This is sick but we use an entire 2 c. bag, what can I say, DH likes his cheese)
Garlic Powder/Salt/Pepper to taste
2 TBS grated Parmesan cheese

1. Heat 2 T. of the oil over medium heat in a 3 qt saucepan. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat 3 T. oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.

Tater Tot Casserole

Tater Tot Casserole

1lb ground turkey
1/2 c. diced onion
1/4 tsp pepper
1/4 tsp salt
garlic powder
1 small bag frozen peas
2 cans cream of mushroom soup
2 cups shredded sharp cheddar
1 bag tater tots

Preheat oven to 375 degrees F.

In a large skillet over high heat, brown the ground turkey with onion, garlic powder, salt & pepper.

Place turkey in 9x13 casserole dish, mix in cream of mushroom soup and peas. Top with cheese and layer tater tots covering entire top.

Bake in preheated oven for about 45 minutes, or until tater tots are browned and crispy.

Broccoli Cheese Soup

Broccoli Cheese Soup (serves 4)

1 tablespoon butter, melted
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned (I didn't have carrots on hand so I omitted this)
Few shakes of hot sauce (optional)
salt and pepper to taste
8 ounces grated sharp cheddar

In a large pan, saute (medium heat) the garlic & onions in the butter, salt and pepper. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking the entire time. Simmer for 20 minutes.

Add the broccoli, carrots, onions & hot sauce. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended & serve!

Enjoy!

Chicken Enchiladas

Chicken Enchiladas-serves 6 (or 4 really hungry people)

Ingredients:

• 3 boneless skinless chicken thighs, plus 3 large boneless skinless breasts
• 2 cans (10 oz) of enchilada sauce
  
• 1 packet taco seasoning (we prefer hot, use whatever you like)
• 1 can (4 oz) diced green chiles (optional)
  
• 20 fajita size tortillas
  
• 4 cups Mexican blend cheese

Place chicken in crockpot. Cover with enchilada sauce, chiles plus 1 1/2 of a cans worth of water. Mix in taco seasoning. Cook 8 hours on low. Remove meat and shred with a fork.

Mix chicken with a couple scoops of sauce remaining in the crockpot, plus 2 cups of the cheese.

In a large baking dish, spoon enough sauce into dish to cover the bottom. Fill each tortilla with meat/cheese mixture, roll up tightly and place seam side down in the baking dish. Top with more sauce and remaining cheese.

Bake at 375 until cheese is melted and bubbly, about 20 minutes.

If you make the chicken ahead of time and refrigerate it, make sure to have one container for the sauce and one for the chicken. If not, the chicken will absorb all the sauce. Also, be sure to leave the enchiladas in the oven a bit longer to insure that the enchiladas are heated thoroughly.

These are really yummy! We serve this with Spanish rice, corn and chips 'n salsa.

Slow-Cooker Chicken Tortilla Soup

• 2 large boneless skinless chicken breasts & 3 boneless skinless thighs
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced (I use the refrigerated pre minced kind)
  
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 small bag frozen corn
• 1 handful chopped cilantro

Topping:

• tortilla chips
  
• sour cream
  
• sharp cheddar
  

Place all the ingredients (except the toppings) into the slow cooker and cook on high for 4 hours. Before serving, remove cooked chicken, shred and add back into soup. Don't forget to take our the bay leaf too! Top with desired toppings.

I don't really like chicken so before I add the shredded chicken back into the soup, I make myself a bowl, sans chicken.

Hubby's reaction, "Mmm, this is Ahh-mazing." I'd say this recipe's a keeper :)