Banana Boats

This is a great...and probably pretty common treat at the campfire. But did you know that you can create the same gooey goodness in the microwave?  Try it, you're in for a real treat.  This one is not particularly waistline friendly, so try not to get hooked on them.

Image source: People.com

Banana Boats

1 banana per serving

1 banana

1/4 c mini chocolate chips

1/4 c mini marshmallows

 Optional: chopped nuts, for garnish

Leave the skin on the banana.  Peel back a section of skin and cut into the banana on the inside curve, leaving about an inch on top and bottom intact.  

Stuff the mini chocolate chips and min marshmallows into the cut.  Place on a microwave safe plate, cut side up, for 30 to 60 seconds.  You know it's done when the chocolate chips and marshmallows are melting.  Garnish with nuts if you like.  Probably the easiest way to enjoy is with a spoon.

Alternately you can wrap the banana in foil and bake at 350 ℉ until chocolate and marshmallow is melted..about 5 minutes.  You can also cook foil wrapped banana over a campfire or on a grill.

You can also experiment with other fillings...caramel, M & M's, or white chocolate chips for example. Use your imagination...many combinations are possible!

Chicken with Rice and Mushrooms...

This recipe is based on the recipe for Chicken Rice Roger in Peg Bracken's I Hate To Cookbook, circa 1950s or 1960s.  The original recipe is baked in the oven; over the years I have adapted my own stovetop version...and without further ado, here it is!

Image source: Wikipedia

Chicken with Rice and Mushrooms...

serves 5

2/3 cup(s) uncooked white rice   

5 oz cooked skinless bone-in chicken thigh(s)   

2 cup(s) fat free chicken broth   

1/2 tsp table salt

1/2 t garlic or onion powder

1/4 tsp black pepper   

3 oz canned mushrooms, save the juice   

1 Tbsp all-purpose flour   

1/2 Tbsp olive oil   

1 Tbsp butter, broken into small bits   

Dust the chicken pieces with the flour, then brown it in the oil. Once browned, remove chicken from pan. Brown the onion in the same skillet. add chicken broth, rice, salt, garlic powder, and pepper. Scrape the bottom of the pan to pick up the brown bits. return chicken to pan and top with the mushrooms, juice included. 

Dot the top of with buttery bits and cover with skillet. Simmer over low-med heat for 20 to 30 minutes until rice is tender, chicken is cooked through, and liquid is absorbed.

Make you own Marinara Sauce!

This recipe is great any time of year; it makes a great base for a pot of spaghetti sauce, or lasagna..it's also a great dip for fried mozzarella or  fried calmari.

Image source: Wikipedia

Basic Marinara Sauce

1/4 to 1/2 cup(s) olive oil 

2 clove(s) (medium) garlic clove(s), peeled and minced

2 small onions, peeled and  roughly chopped    

2 rib(s) (medium) uncooked celery, roughly chopped

2 medium uncooked carrot(s), peeled and roughly chopped

1/2 tsp sea salt, plus more to taste   

1/2 tsp black pepper, plus more to taste   

28 oz canned crushed tomatoes   

2 leaf/leaves bay leaf   

In large pot, heat olive oil over med-high heat. Using a food processor, grind the onions, carrots, and celery until they are nearly pureed. Add celery, carrots,and onion to the pot, sauté for a few minutes,  until onions become somewhat translucent. Add garlic and sauté another minute or so,until garlic is fragrant. Add 1/2 tsp each of salt and pepper. Sauté until all vegetables are soft, about 10 min. Add tomatoes and bay leaves and simmer uncovered over low heat until until the sauce thickens, about 1 hr. Cool cover and refrigerate until needed. Can be made a day ahead, frozen, etc. Makes 2 quarts.