Banana Chocolate Chip Bread w/ sour cream

Makes one loaf
Bake time: 60 mins

Ingredients:
1/4 cup unsalted butter melted butter
1/2 cup sugar
1/2 cup brown sugar
1 cup banana (3 ripe bananas)
1 tsp vanilla
1/2 cup sour cream
2 eggs
1.5 cups of flour
1 tsp baking soda
sprinkle cinnamon
1/4 tsp salt
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Beat together sugar and melted butter. Add eggs, banana, sour cream and vanilla. Blend well. Add dry ingredients to wet mixture. Bake at 350 for 50-60 minutes

Honey Garlic Teriyaki Chicken Thighs Crock Pot

Serve over white rice and side of sauteed green beans. 

Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey-garlic sauce.
Serves: 4

Ingredients:
1/2 cup teriyaki sauce
1/2 cup ketchup
1/3 cup honey
4 cloves garlic, minced
2 tablespoon parsley
1/2 teaspoon oregano
4-6 chicken thighs


Directions:

1. Arrange chicken thighs on the bottom of your slow cooker; set aside.
2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
3. Pour the sauce over the chicken thighs.
4. Close with a lid and cook for 6 to 7 hours on LOW, or 4 to 5 hours on HIGH.*
5. Remove lid and transfer chicken to a serving plate.
6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
7. Serve

Simple Sautéed Bok Choy

Servings: 2-4
Time: 10-15 minutes

Can be used as side dish or main dish.

Ingredients:
1 bag of bok choy (about 1.5 pounds)
    Cut about 1/4 inch off the bottom of each plant. Rinse thoroughly to get rid of the dirt in between the stems. Cut them crosswise into 1-inch pieces, keeping the stems and leaves separate.
Olive Oil
3 cloves of garlic
salt
Fish Sauce
*can add chicken or mushrooms, bell peppers, or baby corn.
*can add ginger as option

Instructions:
1. Preheat wok over medium heat. Swirl in the oil and wait until it starts to shimmer. Add the garlic and stir for 15-30 seconds until fragrant.
2. Raise the heat to medium-high, throw in the stems and toss to coat with oil and garlic. Add the mushrooms at this point or red bell peppers, add the leaves and toss until the leaves are just wilted.
3. Add the salt and stir until some liquid has been released and add fish sauce as desired. Add a tablespoon or 2 for more sauce. Serve immediately.

Nutella Banana Puff Pastry Triangle Dessert

Serves 12

Ingredients:
1 egg white with 1 tbsp water, whisk.
1 box puff pastry
12 teaspoon nutella
2  ripe bananas, sliced
powdered sugar



Directions:
1. Preheat oven to 425 degrees.
2.Follow puff pastry directions to thaw. Cut puff pastry into 3-4 inch squares. You should have 16.
3. For each square, scoop 1 teaspoon nutella in the center of the pastry and add 3-4 slices of bananas on top of the nutella.
4. Brush all sides of pastry with egg white mix.
5. Fold pastry over filling to create a triangle.
6. Crimp the edges with a fork to seal. Prick the top of each pastry and brush each with egg white.
7. Place the desserts on a non-greased pan and Bake for 18-20 minutes or until brown.
8. Let cool for 5 minutes and sprinkle powdered sugar.

*serving suggestion: Serve with a scoop of your favorite ice cream.

Chicken Breast Phyllo Wrap

Inspired by Liza Nealon. *****


Serves 8

Ingredients:
1 box of Athen's Phyllo dough
4 chicken breasts (Cut chicken breasts in half hamburger way)
Asparagus trimmed to length of chicken breasts.
8 slices of Havarti Cheese
Can add crispy bacon if desired
Melted butter
Salt and Pepper




Directions:
1. Cut chicken breasts in half (hamburger way)
2. Preheat oven to 350 degrees Fahrenheit.
3. Melt 5 tablespoons of butter
4. We are going to be using 6 phyllo dough sheets for each wrap. Brush every 2 phyllo dough sheets with butter.
5. Place 4 or 5 asparagus sticks down in the middle, next place the cheese, (can add the crispy bacon here if you have it) and then chicken (salt and pepper) and fold the sides of the phyllo over the chicken, envelope style.
6. Continue with remaining chicken breasts.
7. Brush each wrap with left over butter.
8. Bake for 45-60 minutes or until browned.

Serving suggestions: Mashed potatoes  w/ gravy and salad or steamed broccoli and carrots.

Chicken Pot Pie in Puff Pastry

In this picture, the recipe was doubled and I used 1.5 puff pastry sheets for a 9x13 inch dish.

Serves 1-9 inch Pie

 *****

Ingredients:

2 chicken breasts diced

1 small onion diced

1 cup frozen vegetable medley

1 cup diced mushrooms

2 tbsp lawry's season salt

1- 1/2 cup whole milk

1tbsp fresh parsley

2 tbsp corn starch

olive oil

1 tbsp cold water

1 egg white
1 box pepperidge farm puff pastry (follow directions on box)

Directions:

1. Prepare puff pastry as directed on box.

1. Season diced chicken with lawry's season salt.

2. Heat large pot to medium heat. Add olive oil and cook diced chicken and set aside.

3. Use the same large pot and saute onion, vegetables, and mushrooms for 5 minutes.

4. Sprinkle 1-2 tbsp of corn stach over veggies, mix well then pour milk into pot. Continue to stir and then stir in cooked chicken for 5 minutes until heated, and turn off heat. 

5. Lay out 1 layer of puff pastry in a oven safe dish. Add the chicken filling and then add the second layer of puff pastry as the top or create a criss-cross design . (or skip the bottom sheet and just use one sheet for the top). Cut or poke holes. 

6. Mix egg white and water then brush top of puff pastry to get a nice brown finish.

7. Set in the oven for 20 minutes or until brown. 

*Add more milk until desired creamy consistency.

Inspired by www.katiescucina.com

Chicken Enchiladas

Chicken Enchiladas

from http://www.poormet.com/chicken-enchiladas/

Ingredients

2 large Chicken Breasts

Salt

Pepper

Garlic Powder

Cumin Powder

1/2 Red Onion, chopped

2 cloves Garlic

2 Green Chilies

2 Chipotle Chilies

1 (14.5 ounce) can Stewed Tomatoes

1 (1 cup) can Enchilada Sauce

6-8 Tortillas

1/2 cup shredded Cheddar Cheese

1 can Diced Tomatoes w/ green chilies

Sour Cream

Hot Sauce

Instructions

Season the chicken with salt, pepper, garlic powder, and cumin powder. Cook over medium high heat in a saute pan with vegetable oil until brown. Flip and cook until no longer pink. Remove from pan.

Add garlic and onions in the saute pan and cook until soft. Add the chilies and stewed tomatoes. Continue cooking for a few minutes.

Shred the chicken and then add to the sauce, mix thoroughly.

Preheat oven to 350ºF.

Pour the enchilada sauce in a large bowl and then dip the tortillas in the sauce. Place some of the chicken mixture in the tortilla and wrap. Place the enchilada seam-side-down in a baking dish. Continue until you run out of something.

Spread diced tomatoes and shredded cheese over top of enchiladas and bake for about 20 minutes.

Serve topped with sour cream and hot sauce.