Bananas Foster Bread

The first time I made this bread last year, I ended up setting my oven on fire and never got to try the finished product.  I have to admit I was a little nervous this time but luckily there was no fire, only the lingering aroma of banana goodness.  Everyday banana bread is already delicious and this recipe, with dark rum, is like a blinged-out version.  The addition of flax seed (which took me a while to find at the store) adds texture and a bit of a nutty flavor which I like.  The icing glaze adds sweetness but it isn’t necessary – the bread is good enough without it.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Spring Linguine with Basil

I know we’ve passed spring this year but I thought this pasta dish from Cooking Light sounded like it could be good for summer too.  I don’t usually make pasta dishes with uncooked fresh pasta but I decided to stick with the recipe this time.  Not only does fresh pasta cook faster than dry pasta but it made the meal feel lighter than most pasta dishes I make.  While the lemon and basil add a flavorful boost, I feel like it was missing something.  Replacing the reserved pasta water with white wine or broth might give it that little extra something.  Overall, the meal was light and fresh but it was hard to get all of the flavors in one bite since it’s nearly impossible to keep peas on the fork when twirling linguine!

Additions:  None

Omissions:  None

Substitutions:

  • Frozen peas for fresh peas (because it’s what I had on hand)

Overall Rating:  Like It

Source:  Cooking Light Magazine

Vodka Ginger Lemonade

When I made this cocktail from Cottage Living on one of this summer’s first hot days, I was so happy with it I poured another icy glass and walked it over to my friend’s house for her to try.  The fresh lemon juice and simple syrup provides a refreshment that you just can’t get from powdered mix or concentrated lemonade.  The ground ginger adds a pleasant twist just be careful and maybe go a little shy of two full teaspoons otherwise it can overpower the drink.  The sparkling water also adds a nice fizzy touch.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cottage Living Magazine

Rustic Summer Squash Tart

This rustic tart from Woman’s Day gets its summery name from fresh squash and tomatoes but could easily be replaced with other seasonal veggies throughout the year for an equally good dinner.  Although cranking up the oven to 400 degrees on a 90+ degree day doesn’t seem very summery to me, it was well worth it.  This little tart is…well…simply yummy.  My friend Jodi came over tonight and we ended up eating the whole thing between the two of us!  How good is it?  As Jodi put it, “I want to rub my face in it.”

Additions:  None

Omissions:  None

Substitutions: 

  • Reduced-fat feta cheese for the blue cheese
  • Vine-ripened tomato for plum tomato (but I suggest sticking with plum tomatoes)

Overall Rating:  Love It!

Source:  Woman’s Day Magazine

Broccoli Slaw

I’m not a big fan of cabbage or coleslaw (although I do love a turkey reuben made with creamy coleslaw instead of sauerkraut!) so when I came across this recipe in Cooking Light last summer, I figured it would be a great side for sandwiches.  Plus, it’s made with non-fat Greek yogurt instead of mayonnaise which lightens it up.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: So-So

Source:  Cooking Light Magazine

Try it with: Barbecue Pulled Chicken Sliders

Barbecue Pulled Chicken Sliders

A quick and easy recipe from Cooking Light – especially if you already have cooked chicken on hand.  I cooked skinless, boneless chicken breasts on my Cuisinart Griddler and shredded them with a fork.  I didn’t have onion powder or any onions so I used a small shallot instead and replaced the mini buns with 100% whole wheat hamburger buns (which yields 1 sandwich per serving instead of 2 minis).  The bread and butter pickles add a nice flavor bite to the sandwich.

Additions: None

Omissions: None

Substitutions:

  • Shallot for onion powder
  • Boneless, skinless chicken breasts for rotisserie chicken breasts
  • Whole wheat hamburger buns for mini buns

Overall Rating: Love It

Source:  Cooking Light Magazine

Try it with: Broccoli Slaw

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