Banana Nut Bread

Banana Nut Bread

1 1/2 c. sugar

1/2 c. butter

2 eggs

1 1/2 c. flour

1/4 tsp baking powder

1/2 tsp baking soda

1/2 (- 3/4) c. chopped nuts

3 large ripe bananas

Preheat oven to 375*. Cream sugar butter and eggs in a medium mixing bowl. Sift in dry ingredients, stirring until well mixed. Mash bananas with a fork into a small bowl or measuring cup. Add banana and nuts to mixture. Pour mixture into a greased loaf pan. Bake in oven for 1 hr.

Puerto Rican Chicken and Potatoes

Puerto Rican Chicken and Potatoes

2 Tbsp extra-virgin olive oil

4 skin-on, bine-in chicken breasts

salt and pepper

1 onion

3 cloves garlic, finely chopped

1 red bell pepper, chopped

1 tsp ground cumin

1 bay leaf

1/2 lb. small red potatoes, halved

1 (8oz) can Spanish-style tomato sauce, such as Goya

Chopped cilantro

In a large skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the skillet. Cook, turning once, until golden, about 5 mins; transfer to a plate. Reserve 2 Tbsp oil in the pan.

Using a food processor, puree the onion. Add to the reserved skillet along with the garlic, scraping up any browned bits. Puree the red pepper and add to the skillet along with the cumin and bay leaf. Increase the heat to medium-high and stir in the potatoes, tomato sauce and 1 cup water. Lower the heat, cover and simmer for 10 minutes.

Add the chicken, skin side up; cover and simmer, stirring until the chicken is cooked through, about 30 minutes. Discard the bay leaf. Top with cilantro.

*Taken from Rachel Ray Magazine.

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

3/4 c. flour

3/4 tsp baking powder

3/4 c whole milk

1 egg, lightly beaten

4 oz mozzarella cheese, shredded (about 1 c.)

4 oz. pepperoni, cut into small cubes

1/2 c. store-bought or home-made pizza sauce

2 Tbl finely chopped fresh basil

1 red bell pepper, sliced

Preheat the ovven to 375*. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking poweder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for ten minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 Tbsp basil. Sprinkle the puffs with the remaining Tbsp basil. Serve the puffs and red peppers slices with the pizza sauce for dipping.

*Taken from Rachel Ray Magazine.