Basic Banana Muffins

 

These banana muffins are  buttery, moist 

and packed with that 

great banana flavor.  

 

The muffins won’t taste banana-y enough if over-ripe bananas aren’t used, the ones with brown spots on the peel. 

 

Hot Garlic Crab Crostini

Crostini, plural of crostino ~ “little crusts” in Italian ~ sounds fancier than they really are.  They’re actually just baguette slices that have been brushed with oil; then, most likely, sprinkled with salt and pepper, and baked until golden brown. 

The crispy crunch makes them irresistible to eat on their own; but resist the urge, as they’re the perfect bread slice for this creamy hot crabmeat topping that’s laden with cheese, chives, pimentos and garlic!

Crab crostini are tasty small-bites to prepare for game day, a cocktail party, lunch or a tasty snack. To make preparation really easy, bake the crostini, mix the topping and refrigerate, beforehand, and simply assemble and bake just before serving.

I bet your crowd would adore these little bites as they taste pretty special!

Hot Garlic Crab Crostini

Ingredients:

1 French baguette, cut into ½” slices (24 slices)

¼ cup olive oil

¼ cup butter

3 garlic cloves, minced

1 can (6-ounces) crabmeat, well drained and flaked

1 jar (2-ounces) diced pimentos, well drained

2 ounces Swiss chesse, shredded (1/2 cup)

½ cup grated Parmesan cheese

¼ cup chive and onion cream cheese spread

¼ teaspoon red pepper sauce

1 tablespoon fresh chives

Method:

Preheat oven to 400 degrees.

In a small saucepan, combine olive oil, butter and garlic.

Set over medium heat, and cook until butter is melted and mixture bubbles; remove from heat.

Dip the bread slices into the garlic mixture, turning to coat both sides.

Place on baking sheet and bake until very crisp and very light brown, about 5 minutes; turning over once during baking, if underside is not browning.

Meanwhile, mix remaining ingredients except chives in medium bowl.

Spread 1 heaping tablespoonful crabmeat mixture on each bread slice.

Bake about 5 minutes or until filling is hot and cheese is melted.

Sprinkle with chives.

Ummm, mmm ~ lip-smacking deliciousness!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Stuffed Cuban Pork Tenderloin

We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago.   While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!

Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine.  However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.

This recipe for was in Cooking Light magazine.  The pork is tangy with just the right amount of spice.  I swapped 1/3 cup of cilantro for dried oregano.   

The pork is tender and just melts in your mouth.  We really like how flavorful it is from the first bite to the last. 

Off the subject ~ I’d like to share with you the view out my back door this morning.  As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon.  There’s nothing like early morning peace and quiet and a cup of strong black coffee!

Now, back to the pork:

Stuffed Cuban Pork Tenderloin

Adapted

Ingredients:

1 (1-pound) pork tenderloin, trimmed

2 tablespoons whole-grain Dijon mustard

3 thin slices Swiss cheese, halved

1/3 cup chopped bread-and-butter pickles

1 teaspoon dried oregano

¼ teaspoon salt

½ teaspoon freshly ground black pepper

Cooking spray

Method:

Preheat grill to medium-high heat.

Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.

Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.

Spread mustard evenly over pork and sprinkle with cilantro.

Arrange cheese and pickles over pork in a single layer.

Roll up, starting with long side; secure pork at 1-inch intervals with twine.

Combine salt, pepper and oregano and sprinkle over pork.

Place the pork on a grill rack coated with cooking spray.

Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.

Remove from grill.

Let stand covered for 5 minutes.

Cut into 12 slices.

Que rico!  Buen apetito!

Amazing Bacon Tomato Cups!

“I can resist anything but temptation.”  I know Oscar Wilde said it years before my time but, it’s my motto!

And as an example, it’s that bacon and tomato thing that is hard for me to resist!  If you need a savory appetizer in the near future, here’s the one to try!  

A friend gave me this recipe a while back.  She told me she took the train into Chicago one day to visit an old family friend who served these delicious little bites.  Joyce told me it was the best appetizer she could remember eating.  Thankfully, her friend shared the recipe!

It combines the great flavors of tomato, bacon and mayo.  But that’s not enough!  Add a little chopped onion, some shredded Swiss cheese and a little dried basil if you want to; pile it all in biscuit dough lining a mini-muffin tin, bake and VOILA!  You have a very divine little temptation that’s hard to resist!

You have to try it to believe it!

By the way, have you ever heard of a tomato called Radiator Charlie’s Mortgage Lifter?  A West Virginia auto mechanic named M.C. Byles, aka Radiator Charlie, crossbred large tomatoes in the 1930’s and came up with a whopper that he sold for $1 a plant, making enough money that it was appropriately called the Mortgage Lifter.  Now that’s a whopper tomato!

Now, here’s the recipe:

Bacon Tomato Cups

Ingredients:

8 slices of bacon, chopped and cooked crisp

1 medium tomato, chopped and seeds removed

½ small onion, chopped

3 ounces Swiss cheese

½ cup mayonnaise

1 teaspoon dried basil, optional

1 can flaky biscuit dough*

Method:

Mix first 6 ingredients together.

Separate the biscuit dough into halves or thirds and shape them into greased mini-muffin tins.

Bake at 350 degrees for 10-15 minutes, until dough is golden brown.

*Pam’s note:  I have also used crescent roll dough for this, dividing it into about 16 mini-muffin cups.

I think the next time; I’ll add some chopped shrimp to it!  YUM!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  She’s having a Double Giveaway now!

Eleanor’s Quiche

Quiche around the world, Wikipedia

You know quiche is one of the best brunch dishes on this earth! 

Quiche is a savory classic French dish; however, it actually was created in the medieval kingdom of Germany known as Lothringen, under German rule.  The French later renamed it Lorraine.  

The word quiche is from the German ‘kuchen’ meaning cake with the original Quiche Lorraine being an open pie filled with cream custard, an egg and smoked bacon.  It wasn’t until later that cheese was added.

This is a recipe that Mom got from her friend Eleanor; hence, the name “Eleanor’s Quiche.”  It sounds just like Quiche Lorraine to me and is a wonderful brunch or supper dish.  

This quiche can be prepared in advance, frozen and then baked when you are ready to enjoy it.  It’s a great versatile egg dish and you can add whatever vegetables or meat that you want.  

It’s easy and it’s delicious, great for a crowd, what more could you want?

Eleanor’s Quiche

Ingredients:

1 partially baked 9” pie shell

2 cups diced cooked ham or 8 slices bacon, fried crisp and crumbled

1 ¼ cups Swiss cheese, shredded

1/3 cup minced onion

4 eggs

2 cups half and half

¾ teaspoon salt

¼ teaspoon sugar

1/8 teaspoon pepper

¼ teaspoon dry mustard

1/8 teaspoon cayenne pepper

Parsley flakes

Method:

Line the pie plate with pastry, prick with a fork, line with foil and weight with dried beans or rice. 

Bake at 400 degrees for 8-10 minutes until crust begins to color.

Remove from oven and remove beans, let crust cool slightly.

Scatter ham, cheese and onion on crust.

Beat eggs slightly.

Beat in remaining ingredients.

Pour custard over bacon mixture.

Bake at 425 degrees for 15 minutes.

Reduce heat to 300 degrees and bake for 30 minutes until set.

Serve warm

Even real men eat quiche, just ask Bill!

Mom's Hot Swiss Canapés

Ladies Enjoying Canapes, 1946

 

Photo credit:  Ed Clark

Swiss cheese, yes!  Bacon, yes!  

Those are two reasons why this recipe makes outstanding canapés.  And what makes them even better is the rye bread they’re served on!  This is another of Mom’s recipes...

Canapés are hors d’oeuvres which are ordinarily served on a round or triangle of bread and may be almost too stylish and “pretty” to eat.  

You will impress your crowd when serving these as they make a great presentation and taste divine.  Another great easy hors d’oeuvres for your Super Bowl party!

Hot Swiss Canapés

Ingredients:

3 egg whites

3 slices uncooked bacon, chopped

1½ cups Swiss cheese, shredded

½ chopped green bell pepper

¼ cup chopped green onions

1/8 teaspoon salt

1/8 teaspoon pepper

24 slices party rye bread

Method:

Beat egg whites (at room temperature) until stiff peaks form; fold in chopped bacon, Swiss cheese, green pepper, onions, salt and pepper. 

Spread about 1 tablespoon mixture on each bread slice. 

Place on baking sheets and broil 4”-5” from heat about 5 minutes or until bacon is cooked.

Serve immediately.

Very tasty!  Delicious!!!

Bill’s Garlic Parmesan Turkey Sandwich

I want to tell you about something I recently discovered, the new line launched at Meijer Stores ~ Meijer Gold. With nearly 100 products at budget-friendly prices, Meijer Gold has something to offer everyone, and yes, that even includes those with “finicky” appetites! 

What makes Meijer Gold unique is its collection of original recipe ingredients that are either made by a local company within the Meijer structure or by a family-owned business.  The line also features interesting foods indigenous to a specific area.  All the products have a story behind them; such as the Meijer Gold mustard that is prepared from an age-old German recipe by a long-time Midwest company.  And I love one product in particular, which I will tell you about. 

Bill put together a great turkey sandwich yesterday!  He piled layers of fresh sliced turkey, Swiss cheese, tomato, red onion, and lettuce on a great crusty French bread; but, the star of the sandwich was the Meijer Gold Garlic Parmesan Spread!  It has a tangy taste that complemented the sandwich perfectly. 

I read on the label that the Gold Garlic Parmesan Spread was created by a chef with a renowned, family-owned Texas company.  It combines Parmesan cheese, garlic powder and select spices to deliver an amazingly seasoned ingredient to sandwiches, cold salads or dips.  It goes above and beyond the call of duty, delivering with taste and style!  You have to give it a try!

Bill’s Garlic Parmesan Turkey Sandwich

Ingredients:

Rustic Italian bread

Roasted deli turkey breast, sliced thin

Swiss cheese

Lettuce

Tomato

Red onion

Meijer Gold Garlic Parmesan Spread

Method:

Spread both slices of bread generously with Meijer Gold Garlic Parmesan Spread.

Layer all of the ingredients on bread, making a sandwich.

Delicious!!!

DISCLAIMER:   The Garlic Parmesan Spread was provided by Meijer Stores as part of a small gift basket. 

Cuban Sandwich

Have you ever had the pleasure of eating a Cuban Sandwich? It is the Latin variation of ham and cheese that is believed to have been first served in restaurants in Cuba in the 1930’s. 

The sandwiches were very popular with the workers in the Cuban sugar mills and later when the workers immigrated to South Florida to work in the cigar factories; it became daily cafeteria fare there. The traditional flattened and toasted Cuban sandwich was made using a special press called a plancha. 

The first time I had ever heard of or eaten a Cuban sandwich was in Key West several years ago and I was amazed with how delicious a sandwich can be.  It is a flat sandwich consisting of layers of ham and roasted pork; both sliced very thinly, cheese and pickle, spread with mustard on Cuban bread or French bread.  It is never served with lettuce, mayonnaise, tomatoes, onions or bell peppers!  Cuban sandwiches are served pressed and warm.

The key to a great, versus good Cuban sandwich is the manner in which it is grilled.  It takes a heavy hand on the press or it can be weighted down on the grill or in a skillet to infuse the cheese and meat juices, thereby making it flat and giving it the great crunchy crust.  It is one of the best sandwiches you will ever eat!

Cuban Sandwich

Ingredients:

1 loaf Cuban bread or Panini type bread

1 pound ham, cooked and sliced thinly

1 pound roasted pork, cooked and sliced thinly

½ pound Swiss cheese, sliced thinly

Dill pickles, sliced

Mustard

Method:

Use a Panini press or preheat a griddle or skillet on medium heat.

Cut the loaf of bread into quarters, slice each quarter in half lengthwise.

Spread mustard on the bread.

Layer ham, pork and cheese.

Lightly coat the cooking surface of griddle or skillet with butter or cooking spray.

Place one sandwich onto the hot surface.

Put a clean, heavy skillet on top of the sandwich to flatten it.

Press the bread down to about 1/3 of its original size.

Leave the skillet on top of the sandwich and grill for one to two minutes.

Lift the heavy skillet, flip the sandwich over repeat process for the other side of the sandwich.

Cheese should be melted and bread golden brown and crisp.

Slice each sandwich in half diagonally and serve.

Makes 4 sandwiches

Once you’ve had a Cuban Sandwich, you will be craving them!

Open-Faced Crab Portobello Sandwich

Last evening, I put the tuna aside and thought crab meat. 

With black olives...

Adding Portobello mushrooms, bacon, Swiss cheese and a few other ingredients, it has the makings of a tasty dish that is a change of pace.  

This recipe has what it takes for a yummy lunch, a light delicious supper or cut into pieces, a savory appetizer.  It’s a great recipe and it just may become your favorite sandwich!

With green olives...

Open-Faced Crab Portobello Sandwich
 
Ingredients: 

4 slices bacon, cooked and crumbled

2 large Portobello mushrooms

¼ c. finely chopped onions

1 c. crabmeat, shredded

1 c. Swiss cheese, shredded

1/3 c. grated Parmesan cheese

½ c. may0nnaise

½ t. Dijon mustard

8 large green or black olives, sliced

4 halves English muffins

¼ t. cayenne pepper

Method:

Cook bacon crisp.

Slice mushrooms thick, total 4 slices.

Saute mushrooms and onions in drippings. 

Remove mushroom slices, set aside. 

Mix onion with bacon.

Mix crab, Swiss and Parmesan cheese and mustard with mayonnaise.

Add bacon, onion mixture.

Top each muffin with one Portobello.

Spread ¼ of crab mixture on each muffin.

Top with sliced olives and cayenne pepper.

Place on cookie sheet.

Bake at 400 degrees for 15 minutes, till hot.

Serve and enjoy!