June 2010

Flower Power

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

2 eggs

1 cup ripe bananas; mashed, 2 to 3 medium bananas

1/3 cup milk

1 teaspoon lemon juice

1/2 cup walnuts, chopped

1 flower pot, terra cotta, about 6 1/2 inch size, to fit in crockpot

Wash a new flower pot well; grease then line with waxed paper, cutting to fit. Note: Make sure the flower pot fits in your crockpot, or use a 2-pound coffee can. Grease the waxed paper.  Mix flour, baking soda and salt. In a separate bowl, cream butter, then add sugar, eggs and bananas, blending thoroughly. Combine milk and lemon juice to banana mixture, alternately add flour and milk mixture, then stir in nuts. Pour mixture into prepared flower pot and place in crockpot. Place liner in base. Cover with 2 to 3 paper towels. Cover crockpot and cook on low 5 to 6 hours. Do not lift lid to check on it until last hour.

June

6 small baking potatoes
2 Tbsp. butter, melted
2 tsp. grill steak seasoning or seasoned salt
3 Tbsp. grated Parmesan cheese
1 ½ c. shredded cheddar cheese
4 strips bacon, cooked, crumbled
¾ c. Daisy Brand Sour Cream
2 tsp. snipped fresh chives

Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees for 45 minutes or until soft.  Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato interior. (Save cooked potato for mashed potatoes or hash browns.)  Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted.  Top each with a dollop of sour cream and sprinkle with chives.

Summer's Comin'

MARINADE

1/2 c fresh lime juice (about 3 to 4 limes)

1/4 c soy sauce

1/4 c vegetable oil (plus more for brushing the tortillas)

1 Tbsp honey

2 Tbsp minced garlic

1 1/2 tsp chili powder

TOSTADAS

6 boneless, skinless chicken thighs (about 4 oz each)

8 small corn tortillas (5 to 6 inches in diameter)

1 1/2 c (6 ounces) shredded Monterey Jack, or more if desired

1 1/2 c shredded lettuce

OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions

Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.  Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.  Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.  Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.  To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.