Heat a layer of oil into a heavy bottomed pan. Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon. 
Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a plate lined with paper towels to drain excess oil. Sprinkle with salt and serve immediately.

·  Pre-heat oven to 400.

 

·       With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin

 

·       Heat the oil in an oven-proof skillet over medium-high heat. 

 

·       Sear the tenderloin well on all sides, turning meat as it browns, about 10 minutes.

 

·       Add the chicken broth and wine to the pan and place it in the oven for 10 minutes.  

 

·       Remove tenderloin from pan and let rest for 10 minutes, covered with foil.

 

·       Meanwhile, return skillet to stovetop and boil remaining chicken broth and wine until reduced, while tenderloin rests.

 

·       Slice tenderloin, and spoon sauce over on plates

Heat oven to 350

For best flavor select bananas that are  beginning to turn dark.  Often times we freeze bananas and use them defrosted straight from the freezer for this recipe.

1 1/2 cups of flour 

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1 egg

1 cup mashed bananas (3 medium)

3/4 cup sugar (1/4 cup white sugar, 1/2 cup brown lightly packed)

1/4 cup cooking oil

1 teaspoon finely shredded lemon peel 

1/2 cup mini chocolate chips (lightly floured)

1/8 teaspoon salt 

Splash of coffee (optional)

1. Grease and 8x4x2" loaf pan.  Also great made as mini muffins  or  regular muffins.  

2. Medium mixing bowl combine flour, baking powder, baking soda, cinnamon and salt.  Make a well in enter of bowl and set aside.

3. In another bowl combine mashed banana, sugar, egg, cooking oil, lemon peel and if desired splash of coffee.

4. Add wet mixture all at once to dry mixture.  Stir lightly just until incorporated (batter should be lumpy).

5. Fold in chocolate chips.

6. Spoon batter into loaf pan.  Bake at 350 oven 50-55 minutes or until a toothpick comes out clean.  

7.  Cool in pan for 10 minutes, remove and let stand for 10 minutes more.  Bread freezes well best frozen uncut.

Makes 1 loaf (16 servings) or 12 regular size muffins. 

Enjoy!!!!

3 cups grated zucchini

6 tablespoons extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

3 links sweet Italian sausage

6 skin-on, bone-in chicken thighs

2 large onions, chopped

½ large red bell pepper, chopped

6 garlic cloves, finely grated

1 cup dry white wine

1 cup low-sodium chicken broth

½ cup chopped hot, sweet pickled Peppadew peppers in brine

¼ cup white wine vinegar

3 sprigs rosemary

Chopped parsley (for serving)

Preparation:
Step 1 : Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.

Step 2: Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.

Step 3: Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.

Step 4: Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.

Step 5: Top with parsley and serve with roasted potatoes alongside.

** Recipe from Bon Appetit - rated 5 Stars ! Our family loves with and without the potatoes

This is the best homemade hummus recipe — and it’s easy to whip up with very few ingredients.

Servings: About 3 cups

Prep Time: 20 Minutes

Total Time: 20 Minutes

INGREDIENTS

INSTRUCTIONS

FOR THE WHIPPED CREAM

2 c. cold heavy cream

1/4 c. powdered sugar

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

FOR THE CHOCOLATE GANACHE

3 c. chocolate chips

1 1/2 c. heavy cream

FOR THE CAKE ASSEMBLY

8 large matzoh crackers

Chocolate shavings, for garnish

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DIRECTIONS

Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar, vanilla and cinnamon. Beat until soft peaks form.

Ingredients

2 tablespoons olive oil

2 zucchini chopped into 1/2" pieces

1 yellow zucchini or other yellow summer squash chopped into 1/2" pieces

4 ear of sweet corn kernels

1 teaspoon minced garlic

salt and fresh ground pepper to taste

½ lemon juiced

⅛ cup crumbled feta cheese

Instructions

Heat oil in a large skillet over MEDIUM-HIGH heat. Add zucchini, yellow squash, corn, and garlic. Cook and stir until zucchini is crisp tender, about 3 to 4 minutes. Sprinkle with salt and pepper. Cook and stir for another minute.

Remove pan from heat and stir in the lemon juice. Sprinkle with crumbled feta and allow to sit for a minute to allow feta to begin to melt. Serve.

Serving: 8People

Calories: 193kcal

Carbohydrates: 17g

Protein: 3g

Saturated Fat: 2g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 10g

Sodium: 227mg

Potassium: 498mg

Fiber: 3g

Sugar: 3g

Vitamin A: 151IU

Vitamin C: 18mg

Calcium:8mg

for 6 servings

SOFRITO

1 bunch fresh cilantro

1 bunch fresh culantro

1 medium green bell pepper, seeded and roughly chopped

5 garlics, ends trimmed

1 small yellow onion, roughly chopped

1 teaspoon adobo seasoning

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

BEEF FILLING

1 teaspoon vegetable oil

1 ½ lb ground beef, 80/20

¼ cup spanish olive, with pimentos

1 ½ teaspoons dried adobo seasoning

½ teaspoon garlic powder

¼ teaspoon ground black pepper

1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)

¼ cup tomato sauce

MASA

3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces

1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces

2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces

½ teaspoon garlic powder

1 teaspoon kosher salt

1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)

nonstick cooking spray, for greasing

6 cups vegetable oil, or neutral oil of choice, for frying

hot sauce, of choice, for serving

Preparation

1- Make the sofrito: Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor and pulse until the vegetables are broken down and the mixture has the texture of a chunky salsa. Reserve ⅓ cup (75 G) for the filling, then set aside the remaining sofrito for another use. It will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 4 months.

2- Make the filling: Heat the vegetable oil in a large, high-walled skillet over medium-high heat. When the oil is shimmering, add the reserved ⅓ cup (75 G) sofrito and cook, stirring frequently, for 1–2 minutes, until fragrant.

3- Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning. Cook until the beef is no longer pink, 5–6 minutes.

4- Add the tomato sauce and stir to combine. Use a slotted spoon to transfer the filling to a large bowl and set aside.

5- Make the masa: Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go. Transfer to a large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.

6- To assemble, grease an 8 x 12-inch (20 x 30 cm) sheet of parchment paper with nonstick spray. Add about ⅔ cup (155 G) masa to the center of the parchment paper. Using a rubber spatula, spread the masa into an oval about ⅓-inch thick, leaving a 1–2-inch (2.5-5 cm) border of parchment around the edges.

7- Scoop ⅓ cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat. Lift a long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself. Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.

8- Heat the vegetable oil in a large, high-walled skillet to 350°F (180°C) over medium heat. Working with 1 wrapped alcapurria at a time, lower a long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down, being careful not to splatter the oil. Add another alcapurria and fry for 2–3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.

9- Serve immediately with hot sauce for dipping.

10- Enjoy!