Bananas Foster Sundae

It's time for a little decadence...


I'll let you in on a little secret.  MGG has to weaknesses and I know what they are...

Snacks and Ice Cream.  Yes, that's right.  Ice Cream.

He loves to have a bite of ice cream for dessert. 

Daily.

It's his guilty pleasure...

I'm sure we all know about those don't we?  So as usual the other night after dinner he's wanting a scoop of ice cream.  I decided to make him a special treat by creating a Bananas Foster Sundae for him instead of his usual cone.

I grab some ripe bananas, slice them and throw them in a skillet with melted butter, rum, cinnamon, and sugar.  Oh my!  I remember the first time I had Bananas Foster at a Mardi Gras themed party. and it made such an impression.  One that stuck with me.  The flavors are outstanding.

So this sundae is a play off of the original dessert.  Combining the flavors and then using them as a topping for vanilla ice cream.  The bomb if I do say so myself! 

Oh...and...
Truth be told I have a weakness for Ice Cream as well. 




Bananas Foster Sundae

Serves 2

2 T butter
¼ c packed brown sugar
¼ t cinnamon
½ t dark rum
2 T water
1 large banana, sliced
Vanilla Ice Cream

In a medium of medium heat, melt butter. Add brown sugar, cinnamon, rum and water. Stir to combine. Cook, stirring constantly, until sugar is melted. Add banana slices, and cook 1 minute. Serve over ice cream.

Chili Mac

 Do you have a gazillion recipes pinned on Pinterest?

I think I have a gazillion and one...

So it's high time that I make some of these fabulous dishes I keep drooling over.  

Flipping through my boards, I was looking for some comfort food.  Something I could make in under 30 minutes yet be satisfied.  Something that reminds me of fall.

Tall order?  Not really.  One of my favorite bloggers is Kristen of Iowa Girl Eats.  She is an amazingly good cook.  I love reading her blog and I find my self getting hungry staring at all the wonderful dishes she makes.  

Today's dish is one I "pinned"  from Iowa Girl Eats.  Her Skillet Chili Mac and Cheese sounded like heaven on earth.  

This is my adaptation of Kirsten's soulfully comforting dish.  It's perfect during the cool fall evenings.  You can make this during the week with no problems.  A plus is that it is all made in one skillet!  No joke!  Best part?  The FLAVOR baby!

Enjoy!

Chili Mac

Serves 3-4

Adapted from Iowa Girl Eats

½ lb ground sirloin
1 shallot, small diced
1 cloves garlic, minced
8 oz  petite diced tomatoes, slightly drained
3 T tomato paste
7 oz kidney beans, drained & rinsed
2 c low-sodium beef broth
1 ½ t chili powder
1 t cumin
½ t paprika
½ t dried cilantro
1 /4 t salt
¼  t dried oregano
1 c elbow macaroni
1 c shredded cheddar cheese
2 T King Arthur Vermont Cheese Powder

Toppings: shredded cheese, cilantro 

Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.

Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.

Blueberry Pancakes - Lighter Version

I've been on a little bit of a breakfast kick lately...

Don't you love it?  

Pancakes are some of our favorite weekend breakfast foods.  I'm usually a traditionalist with my pancakes, staying with good old fashioned Buttermilk Pancakes.  MGG on the other hand likes variation, so that what he gets!  He loves all the differnet pancakes I've made and these are one of his favorites.

Warm blueberries inside light fluffy pancakes.  What can be better?  Even I have to admit that these pancakes are pretty darn tasty!

A the bonus?  They are lower in calories...yippee!  Yep, that's right, you heard it...a light version of your favorite Blueberry Pancakes.

Yogurt, whole wheat flour, and reduced butter and sugar make them so.  These are just irresistible.  Sure to please any family!  Mine and yours!  

Enjoy!

Blueberry Pancakes - Lighter Version

Serves 4

½ c all purpose flour

½ c whole wheat flour

1 T sugar

1 t baking powder

½ t baking soda

1/8 t salt

1/8 t fresh nutmeg

¾ c vanilla lite yogurt

2 T butter, melted

2 t lemon juice

½ t vanilla

2 eggs, lightly beaten

1 c fresh blueberries

In a large bowl combine flours, sugar, baking powder, baking soda, salt, and nutmeg.  Whisk to combine.  In a small blow add yogurt, butter, lemon juice, vanilla, and beaten eggs.  Stir to combine.

Add yogurt mixture to the flour mixture and stir blend to combine.  Batter may be a little thick.  On a heated griddle or skillet pour ¼ cupfuls of batter per pancake.  Top with a couple of tablespoons of blueberries.  Cook 2 minutes or until golden brown underneath and bubbles begin to form on top.  Flip pancakes  over and cook another minute until cooked through.  Serve warm with syrup.