When Good Bananas Go Bad - Make Banana Salted Caramel Muffins

Is it just me, or do bananas go from perfect to over-ripe in 5 minutes? Here's what to do when Good Bananas Go Bad.Sometimes, I feel like bananas are jerking me around. If I buy them a bit green and sit them out gently and wait patiently for the peel to yellow (and the fruit to be sweet yet have a soft snap), I will still somehow miss the moment. I swear it feels like they are unripe in the morning and before I get home in the afternoon, the whole bunch have been in a big banana brawl and left each other black and streaked.I take great pride in using every morsel of my ingredients to the best of my ability. So, I have made Banana Ice Cream, Banana Cake, Banana Mousse, and even Banana Face Cream just to use up those bad boys. When time is tight and good bananas go bad, this is my Go-To "Bad Banana" Muffin Recipe. It's fast, simple, moist and freezes well (for that teenager who likes to grab something on the go for later.)

These muffins are great all alone, but can be enhanced with a dollop of cream cheese, Earl Grey Tea Milk Jam, Honey Butter or the following recipe for Salted Caramel Drizzle.Bananas are so good, but like all of us, they have their bad days.


RECIPE: "Bad Banana" Muffins

1 cup flour
1 teaspoon Baking Soda
Pinch of each: Ground Cardamom, Cinnamon, Nutmeg and Salt
1/4 cup Brown Sugar
1/4 cup Butter (room temperature)
1 Egg
2 Bananas (over ripe)
1/4 cup Sour Cream
1 teaspoon Vanilla


1) In one bowl, mix together the dry ingredients of flour, baking soda, and spices. Hold.
2) In a mixing bowl, beat together the butter and sugar til smooth. Add the egg and continue beating until fully incorporated.
3) In a small bowl, using a fork, mash together the over-ripe bananas, sour-cream and vanilla.
4) Add the banana mash to the butter/sugar mixture and stir together with the fork.
5) Add in the dry ingredients and continue to stir with the fork until the whole batter is fully mixed in, but just a bit lumpy.
4) Fill each muffin container about 3/4 full. Bake in pre-heated 350F oven for about 20-25 minutes.


Salted Caramel Drizzle:

1/3 cup sugar
2 Tablespoons Butter
1/4 cup Heavy Cream
1/4 Teaspoon (plus more for garnish) Sea Salt (course grain)

1) In a saucepan over med/high heat, add the butter and sugar together stirring constantly until it reaches a dark caramel color (about 3-5 minutes.)

2) Carefully pour in the cream and stir vigorously until mixed together. Add the salt and continue to stir while it dissolves. If it's too thick for a drizzle, add a bit more cream.

3) While the caramel is hot, very carefully drizzle with a teaspoonful over the muffins, then garnish with a few grains of Sea Salt.

Chicken and Dumplings Roxie Waller Style

Chicken and Dumplings is a humble food that brings people together. No matter who you are, where you live or how you got here, a bowl of steaming salty broth with chunks of tender chicken floating on little rafts of parsley speckled dough will heal your woes.

Chicken and Dumplings is like a slow grinding blues song. First you just like it, then you can't help but get into it, and pretty soon all you can think about is wanting more.When I was growing up in Southern United States (in the 70s) "Integration and busing" was still new and struggling. I remember being told that many of the "Black" parents were mad because their kids were being made to go to my "White" school, instead of the school all their parents had gone to as children. It never occurred to me then how it must have felt to have integration only move in one direction.

I lived way out in the country on a dirt road beside my Grandparents' farm and next door to my other set of Grandparents. Both Grandmothers cooked a lot, their kitchens always steamed with bubbling pots of stew or canning jars filled with jam or tomatoes. There wasn't a lot of money in those homes, it wasn't anything like the movie "The Help", and when folks made food it was generally shared with a bunch of neighbors with no regard to much else than who needed it.I was lucky, the messages I got from my mom were about God's unconditional love and not so much of the cliches we hear about the South, now. My family is very emotional, my mom plays piano by ear (and can tear it up), and I heard a lot of gospel music. By the time I was out traveling on my own, I had a natural love for gutsy, soul-throbbing-with-just-a-touch-of-humor blues (oh, yeah.)This month my global buddies (we call ourselves the Let's Lunch bunch) are posting recipes that are inspired by music. To tell ya the truth, I can hardly listen to music when doing anything else because it just takes me over; I'm not kidding. I love all kinds of music and it was hard to pick just one, but eventually I always go back to my beginnings.Both my Grandmothers made Chicken and Dumplings, but my mom's mother (Roxie Waller) made hers just a little differently. Grandma Waller rolled out the dumplings instead of leaving them in clumps. As my mom will tell ya, my grandfather absolutely loved Roxie's food and would hardly ever eat anyone else's cooking. I can still hear him slurping up those dumpling noodles, and then sopping up the broth with a biscuit til the plate almost didn't need washing.

I guess when I mixed the feel I get from Chicken and Dumplings, the memories of the South, and how the food brought people together (even in the midst of poverty, tension and growing pains), it just felt like Jazzy Blues. Of course, this food can't help but make ya feel good, so it couldn't be sad blues. It had to be funny, and the song, "If I Can't Sell It", has always made me giggle out loud and grind my hips. If you can listen to it without moving, I think you should get your pulse checked.

I'll post the video, but if they have to take it down - here's the link, too:

If I Can't Sell It, I'm Gonna Sit On It, Cuz I Sure Ain't Giving It Away :D




RECIPE: Chicken and Dumplings Roxie Waller Style

1 (3-4 pound) Whole Chicken (farm raised preferred)
1 Carrot (chopped)
1 Celery Stalk (chopped)
1 Onion (chopped)
1 Bay leaf
salt/pepper
*optional - pinch of Red Pepper Flakes

(Dumplings)
1 cup Flour
1/4 teaspoon Baking Soda
1 teaspoon salt, pinch of pepper
1 Tablespoon Crisco (melted) or you can use Bacon Fat
1/3 cup Buttermilk
2 Tablespoons Chopped Fresh Parsley


1) Place whole chicken in a large pot with the chopped carrot, celery, onion and bay leaf. Cover completely with water and bring to a boil. Cover and simmer for about 1 1/2 hours til chicken is tender and fall off the bone good. (Make the dumplings while the chicken is cooking.)

2) Skim the broth, then remove the pot from the heat. Using a fork, remove the chicken meat from the bones and hold to the side in a dish.

3) Strain the broth and discard the vegetables, then return the broth and the chicken to the pot. Season with salt and pepper and optional red pepper flakes.

4) Bring to a simmer and place the dumplings into the pot, also. Cook at a low simmer for about 15-20 minutes, stir occasionally. Season, to taste and serve in bowls.

Recipe: Dumplings

1) In a bowl whisk together the flour, salt and baking powder.

2) In another bowl, whisk together the melted shortening (fat) and buttermilk.

3) Using a fork, combine the wet ingredients into the dry ingredients and add the chopped parsley. Continue until mixed and starting to hold together. (If you need more moisture, add ice water just a Tablespoon at a time.)

4) Using your hands, press the dough together and remove to a lightly floured board. Knead for only about 5-6 times. Roll dough out to about 1/4 inch thick. Cut into long pieces, about 1 inch by 2 inches or your preference. Hold until you add them to the Chicken broth.

Check out all these fun Music and Food posts from my Lets Lunch buddies around the world:

Cowgirl Chef's Tiger Cakes (and a really sexy song)

Monday Morning Cooking Club (Hawaiian treat)

HotCurries and Cold Beer - (tribute to her dad with a song)

Burnt Out Baker - (rock and roll in the house)

GeoFooding - (a very fun video about One Meatball)

Grongar Blog (You can Polka while the Kishke bakes )





More to be added - check back often :D

A Little Nutella Filled Cookie Pie

A cookie, that's a pie, that fits in your hand and is filled with Nutella?

Now, that's dangerous.

This is my newest offering for this year's World Nutella Day that happens every year on February 5th. Recipe lovers all over the world share a favorite idea using Nutella and contribute to my growing collection (and waist line.)

This itty-bitty pie is so simple to make and the cookie crumble on the top is the same as the pie shell, so no extra time is needed there either. If you prefer, you can make these bigger for a perfect individual dessert or keep them mini for the perfect lunch pack surprise or party pleaser.The crust is a sugar cookie recipe that is my GO-TO because it's easy, but also makes a great blank slate to add your own flavor ideas or topping creations.

See more Nutella recipe ideas at World Nutella Day (created by MisAdventuresInItaly.com and BleedingEspresso.com.)


Recipe: Nutella Filled Cookie Pies

Sugar Cookie Crust and Crumble~

3 cups AP Flour
2 Teaspoons Baking Powder
1 teaspoon Salt
8 ounces Butter (room temperature)
1 cup Sugar
1 egg
2 teaspoons Vanilla
*optional - finely chopped candied orange peel

1) In a mixing bowl, beat the sugar and butter.

2) Add the egg and vanilla, beat until batter is smooth, about 2 minutes.

3) Mix together the Flour, baking powder and salt, then add this to the butter batter. (If using candied orange peel, add now.)

4) When mixed well, wrap the dough in plastic wrap and chill for about 20 minutes (up to overnight.)
Nutella Filled Cookie Pies:

1) Roll out cookie dough to about 1/4 inch. Cut into circles a little bigger than the opening in your mini muffin pan. Gently press the cutouts into the muffin tin to form a crust. Save the leftover pieces of cookie dough for the crumble on top.*You can also pinch off pieces of the dough and roll into balls about 1 inch in diameter to press into the muffin tins to make a crust.2) Gather up the dough scraps and roll them in your fingers to use as crumble. The pieces should be about the size of peas or smaller.3) Drop about a teaspoon of Nutella into each cookie pie shell, top with cookie dough crumble (you can also add a few grains of Sea Salt.)4) Bake in a preheated 350F oven for about 8-10 minutes. Don't over cook because the Nutella will get too firm. Allow to cool for a few moments and then carefully remove cookie pies to cool on a rack. Serve warm or at room temperature. These held well in an air tight container for a few days.

Happy World Nutella Day and every day~

Party Favorites By Request ~

Here's a collection of Party foods fit for a Super Bowl day, Entertaining pals, or the answer to that dreaded question, "What can YOU bring?"

These recipes are posted on the ShowFood Chef site already, and you can click on the link below the picture to get to them. One of my readers wrote and asked if I have a compilation or a list of suggestions for her Super Bowl "excuse to eat and drink with friends" Sunday. It was a great idea, but I didn't have a particular list set up. Now I do. Go Team!

Make ahead Prosciutto cups filled with Goat Cheese,

a sprig of Arugula and a bite of Dried Fig-

Meaty Portobello Mushrooms lightly fried with a Wondra dusting -
amazingly flavorful.

Grapes, drunk from marinating in Bourbon, are propped up
on toasted Goat Cheese and Pecans-

Pulled Chicken Cherry Mole is made in a Slow Cooker.
This can be made way ahead, frozen and reheated for the party,
then served over rice or the star filling in a bun or slider.

Hearty Brisket done Cowboy style - rubbed with coffee and spices
then roasted for sandwiches or served as slices.

Olives mixed with Smoked Gouda Cheese into light and crispy Gougere

I love when my readers make request and I'll try to accommodate, so talk to me, peeps. You are all winners in my world.

A Basic Quiche Recipe Can Save The Day

Sometimes, in my cooking and looking for unique food ideas, I forget about the classics. Quiche is one of those classics. Knowing how to make a great quiche means you have a Go-To recipe for a great all-in-one breakfast, Lunch, Snack or Light Dinner.

This week I'm spending time out of town, in a rented condo with my sister-in-law while she heals and recovers from surgery. My mother-in-law has been here for a few days already, taking care of her daughter and cooking all the meals. The surgery went great, we're all feeling positive and honestly a little time to sit, chat and laugh with some of the people we love in life is a good thing. Cooking when you're away from home is a challenge, though. It's not your kitchen, you try not to spend too much money or buy things you can't use completely, and learning new equipment can be frustrating.

When I arrived, after a tiring day of winter airplane travel, I was so hungry. This plate of savory custard pie with chucks of honey ham, sauteed onions and cheese, warmed up til the home-made pastry returned to a flaky melt-in-your-mouth finish was exactly what I needed. Outside the windows of the upstairs condo were dripping in windy cold rain while I sat in warmth, savoring every fork of this thick french style quiche and catching up with stories of the past few days.
My mother-in-law had not planned this meal. She said she opened the refrigerator, thought how much she didn't want to go out in the rain for lunch and tried to come up with something that used whatever she already had there. Knowing the basics for making a good quiche were so handy.

I didn't plan on writing a post while I was here, but I thought this was worth sharing. There are a few everyday recipe basics that can really pay off; Quiche is one of them.

Recipe: Basic Quiche-

8 ounces Egg (4 eggs)
16 ounces Heavy Cream or Half-and-Half
8 ounces cheese
4 ounces ham, bacon, or vegetables (chopped)
1/2 onion chopped (raw or sauteed)
Pinch of ground red pepper or paprika
salt/pepper to taste
Pre-Baked 8-9 inch Pie Shell

1) In a bowl, beat the eggs and cream together. Add the seasonings (red pepper, salt, pepper)
2) In a pre-baked pie shell, spread the cheese, onions and chopped meat or vegetables.
3) Pour over the egg/cream mixture and bake in a 325F oven for about 45-50 minutes just til the eggs are set.

Let the Quiche set for a few minutes, then slice and serve warm, or chill for later to serve cold, room temperature or reheated.

Wishing you good food, good family times and good news.

Butternut Butter, But No Butter - Simple Saturday

Butternut Squash Butter does not contain any butter, or even dairy. In fact, it's pure roasted Butternut, a dash of cinnamon, a squeeze of orange, and a drizzle of real Maple Syrup. Doesn't that already sound so darn good?It's also very addictive and you'll find yourself spreading it on a biscuit, a crostini or stirring it into a bowl of rice and then sneaking a spoonful of it just for the joy of eating it plain (yeah, I did.) There are jams, jellies, conserves and preserves and there are also butters. Fruit butters are usually made with apples, pears, peaches and sometimes pumpkins.

The butters are less sweet than jams or jellies. Butters are made by heating up the fruit (or vegetable), pushing it through a sieve or using a blender to puree the pulp, then cooking it with a bit of sweet and sometimes citrus on a fairly high heat and quickly until it is thick and spreadable. There should be no left-over liquid, and stirring is important so it doesn't burn. It takes very little time, and it keeps in the refrigerator for a couple weeks at least. I think it's called a "butter" because of the smooth, buttery feel in your mouth. If you've ever had Apple Butter you know about the full flavor of pure apple that it gives to just a simple slice of toast, or how it brings an extra zing to a peanut butter sandwich or a bran muffin. This Butternut Butter is like that, but with the warm, cozy, earthy taste of roasted Butternut Squash.
Besides a biscuit or scone topper, this wintery colored spread is also an easy Bruschetta appetizer. Swirl it on top of crostini, add a dollop of goat cheese, sprinkle on crispy bacon and toast on Medium. I ate a plate of these before my friends arrived and I had to make another plate (shhh, don't tell them.)

RECIPE: Butternut Squash Butter

1/2 Butternut Squash (Roasted, seeds removed and pulp scooped out)
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla
Juice of 1/2 Orange
2 Tablespoons Maple Syrup
pinch of salt

1) In a saucepan, heat and stir the pulp from the roasted Butternut Squash with all the other ingredients, just until combined and very warm.

2) Carefully, pour all into a blender and puree until smooth, then return to saucepan.

3) Heat and stir the puree on Med. for about 10-15 minutes. Most of the liquid should be gone and the mixture will mound into a smooth spreadable consistency.

4) Taste a cooled portion and adjust seasoning to your desire.

5) Allow to cool, then store in a clean container in the refrigerator. It will last for a couple weeks.

I've been trying this Butternut Squash Butter in so many different things: Stirred into Quinoa, added to the center of cornbread muffins, and mixed into a chicken salad.

If you think of other ways or try them, please add it to the comments here or on the ShowFood Chef Facebook page (HERE.) Thanks for stopping by~

Elvis Macarons - Banana, Peanut Butter & Jelly

I doubt Elvis Presley ever tasted a French Macaron,
but if he had I bet he would've loved this

Banana Macaron filled with Peanut Butter and Jelly.

As Rockabilly legend has it, Elvis loved Peanut Butter Sandwiches with banana. So, this is a tribute to his flavor combo. Today (January 8th) is Elvis's birthday. Of course, being from the South, I grew up hearing a lot about the "King", his music and his movies. However, I can never forget his birthday because it's the same as my daughter's birth date.She has heard "Oh, you have the same birthday as Elvis Presley" since she was very young. Since her birthday was so close to the holidays, I always tried to give her birthday a theme, so it would stand out separate from the seasonal celebrations and be it's own personal event. One year, we made it all about Elvis love. We put up a large poster of Elvis on the garage door and the girls played "Pin the paper kiss on Elvis" while blindfolded. It was our version of "Pin the tail on the donkey". We also had a guitar shaped pinata filled with favorite candies, and little plastic take-home bags with postcards of Elvis and 1950's themed toys. I even made a cake in the shape of an old record, we rented Jail House Rock, and they all danced to his music. My daughter is a beautiful grown woman today (her birthday) and in a couple months she will be giving birth to her very own baby girl. Can you tell I'm so excited?In honor of the memories of Elvis and childhood flavors that always taste good together, I hope you'll enjoy making these Banana Macarons filled with Peanut Butter and Jelly.The recipe for the macarons is based on the original recipe I've used from Sweet Tartelette since I learned to make macarons in a class with her in Los Angeles. I've tweaked it just a bit to include Dried Organic Banana Chips. Even though the flavors of Peanut Butter and Jelly may bring back childhood fun, the elegance of Macarons are very adult. Happy Birthday to Elvis, but especially my sweet first born baby girl.

How-To pictures can be found by clicking HERE or HERE-

RECIPE: Banana Macarons with Peanut Butter & Jelly
(Macaron ingredients are adapted from "Tartlette" and the ingredients are in weights as that's the most accurate measure here, but you can also use a conversion chart online : here is one)

200 grams Powdered Sugar
110 grams ground almonds
18 grams Ground Dried Banana Chips
90 grams Egg Whites
25 grams Sugar
1/4 cup Peanut Butter
1/4 cup Jelly or Jam

1) In a large bowl, sieve the ground almonds, ground banana chips and powdered sugar.
2) In a mixing bowl, whip the egg whites until foamy and slightly stiff, then add in sugar and continue to whip until stiff.
3) Fold the dry ingredients into the whipped whites, incorporating completely until the consistency is like lava.
4) Fill a large pastry bag with the macaron lava and pipe small even rounds onto a silpat or parchment covered baking sheet.
5) Allow them to set out to dry the tops for 30-45 minutes.
6) Cook in a preheated oven 300F for about 18 minutes.
7) Allow to cool, then spread one underside of a macaron with peanut butter and another macaron with jelly. Sandwich together.