Tuesday, February 28, 2012

Banana Nutella Panini

I found a very simple treat to whip together at a moment's notice - and it was yummy!  It would be a wonderful casual dessert or a delicious breakfast treat!  If you have Nutella on hand and bananas and white bread - you are set!  We had it for our family night treat last night.  We will be making it again soon.


Banana Nutella Panini
adapted from Everyday Food Magazine


1/4 c Nutella
8 slices of bread - could be a nice dense white bread, brioche, or challah - which we used
3 firm-ripe bananas, thinly sliced
1/4 c butter

Spread 1 TBSP of Nutella on 4 slices of bread.  Layer with bananas and top with remaining bread.

Melt the butter and brush on top and bottom of sandwiches.  Cook in a frying pan, pressing down on top with a heavy skilllet to create the panini, flipping when bread is golden brown and spread is melted.  (I used our George Forman grill - it worked great!)  Serve warm.


Tuesday, February 14, 2012

Black Beans & Rice with Chicken and Apple Salsa

My daughter told me about this recipe.  It is so delicious and good for you!  I love the fresh flavors of the apple salsa and the zip of the lime juice.  I really liked the mixture of the different flavors and textures. This is definitely one we will have again soon!



Black Beans & Rice with Chicken and Apple Salsa
from Our Best Bites


1 c chopped peeled Granny Smith apple
1/4 c chopped cilantro, divided
1/3 c finely chopped red onion, divided
2 limes
1/3 c finely chopped green bell pepper
1-2 TBSP olive oil
3 garlic cloves, finely minced
 1 tsp chili powder
3/4 tsp coriander
1/2 tsp cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 TBSP onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes (I only cooked it for about 30 seconds so the garlic wouldn't burn).  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon or fork, stirring often, until sauce is thickened, 8-10 minutes.  Season with salt and pepper to taste and a big squeeze of lime juice (I put in a lot!)  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.
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