Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

BLT Burgers

1/4 cup(s) ketchup
1/4 cup(s) light mayonnaise
1 tablespoon(s) yellow mustard
1 1/4 pound(s) ground beef chuck
8 slice(s) bacon
4 sesame-seed buns, split and toasted
Sliced sweet onion, tomato, and romaine lettuce leaves

Directions
Prepare outdoor grill for direct grilling over medium heat.
In bowl, stir ketchup, mayonnaise, and mustard until blended. Set sauce aside. Makes about 1/2 cup.

Shape ground beef into four 3/4-inch-thick burgers. Wrap each burger with 2 strips bacon, perpendicular to each other.
Place burgers on hot grill rack; cook 10 to 12 minutes for medium or until desired doneness, turning over once.

During last 2 minutes of cooking burgers, place rolls, cut sides down, on grill rack and heat until lightly toasted. Serve burgers on rolls with onion, tomato, lettuce, and ketchup sauce.

http://www.delish.com/recipefinder/blt-burgers-ghk0606

Dig-Deep Layered Summer Salad

2 cup(s) hard wheat berries (pearl barley can be substituted)
2 quart(s) cold water
6 tablespoon(s) freshly squeezed lemon juice, about 2 lemons
1/4 cup(s) white-wine vinegar
4 teaspoon(s) Dijon mustard
1 1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) sugar
1/2 teaspoon(s) celery seed
1 cup(s) extra-virgin olive oil
2 1/4 cup(s) celery, strings removed, sliced thinly on the diagonal
1 1/2 cup(s) dried tart cherries
10 ounce(s) Maytag blue cheese, crumbled (2 1/3 cups)
1 small head green cabbage, thinly shredded (about 5 cups)
5 large carrots, peeled and grated (about 5 cups)

Directions
Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.

Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.

In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

http://www.delish.com/recipefinder/dig-deep-layered-summer-salad-mslo0510-recipe

PF Changs: Chang's Spicy Chicken

Sauce

2 teaspoons vegetable oil

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup pineapple juice

2 tablespoons chili sauce

2 tablespoons white distilled vinegar

4 teaspoons granulated sugar

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon cornstarch

1 cup vegetable oil

2 chicken breast fillets

1/3 cup cornstarch

Preparation
1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.

3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Strawberry-Chocolate Ice Cream

Ingredients

1 1/2 teaspoon(s) unflavored gelatin
1 tablespoon(s) water
3 cup(s) low-fat milk, divided
3 large egg yolks
1 can(s) (14-ounce) nonfat sweetened condensed milk
1 vanilla bean
3/4 cup(s) fresh or frozen chopped strawberries
1/4 cup(s) cocoa nibs (see Note) or mini chocolate chips


Directions

1.Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

2.Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

3.Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

4.Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

5.Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add strawberries and cocoa nibs (or chocolate chips) to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

http://www.delish.com/recipefinder/strawberry-chocolate-ice-cream-recipe-ew0510

Blueberry Cupcakes

Ingredients

Cupcakes

1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup(s) whole-wheat pastry flour (see Note)
3/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) granulated sugar
1/4 cup(s) canola oil
1 large egg
1/2 teaspoon(s) coconut extract or vanilla extract
1/2 cup(s) nonfat buttermilk (see Tip)
1 cup(s) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish

Frosting

3/4 cup(s) granulated sugar
3 tablespoon(s) water
4 teaspoon(s) dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon(s) cream of tartar
1 pinch(s) salt
2 tablespoon(s) blueberry preserves or jam
1/4 teaspoon(s) coconut extract or vanilla extract


Directions

1.To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

2.Place potato in a saucepan, add water to cover, and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)

3.Whisk whole-wheat flour, cake flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl.

4.Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract, and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).

5.Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.

6.To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar, and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.

http://www.delish.com/recipefinder/blueberry-cupcakes-recipe-ew0510

Enchilada Meatloaf

Ingredients

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 lb. ground beef
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)

Directions

Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.

Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings