Favorite recipes of janet and ric
We felt special; we got to experience Janet and Ric's kitchen first hand. A culinary dream that made the chef in me think I had died and gone to heaven. A chef's kitchen! Here's only a sampling of some of their favorites! Enjoy!
Banana Bread
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3-4 cups ripe bananas, mashed
1/2 cup butter, melted 1 cup sugar (can easily reduce to 3/4) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda pinch of salt 1 1/2 cups All Purpose Flour Preheat over to 350 degrees. No need for a mixer for this recipe. With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last and then mix again. Pour into a buttered 4x8 loaf pan. Bake for one hour in the preheated oven. Cool on a rack. Remove from pan and slice to serve. |
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Chunky Guacamole
Wonderful with the Mexican Style Strata!
3-4 ripe avocados
1 small tomato, seeded, chopped and drained
1 clove garlic, minced (I usually double the amount of garlic in a recipe, but that is optional)
4 green onions, including some tender green tops, diced
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 drops Tabasco Sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
With a spoon, scoop the avocado into a medium bowl and mash with a fork. Stir in remaining ingredients and mix well. Serve right away, or cover and refrigerate for no more than a couple of hours. Guacamole doesn't do well in the refrigerator for extended times.
1 small tomato, seeded, chopped and drained
1 clove garlic, minced (I usually double the amount of garlic in a recipe, but that is optional)
4 green onions, including some tender green tops, diced
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 drops Tabasco Sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
With a spoon, scoop the avocado into a medium bowl and mash with a fork. Stir in remaining ingredients and mix well. Serve right away, or cover and refrigerate for no more than a couple of hours. Guacamole doesn't do well in the refrigerator for extended times.
It's a beef stew that will surely make it into the Aska Cookbook soon. A hearty feast for those cold Georgia nights!
Chicken (or Sausage) Strata, Mexican Style
10 slices sourdough French bread, thinly sliced (other breads can be used also), remove crust if desired, divide
3 cups Monterey cheese, grated, divided
2 cups cooked chicken breast, cubed, divided
1 cup green onions, sliced (including some tender green tops), divided
1 can black beans, drained, divided
4 large eggs
2 1/4 cups whole milk
1 can diced green chilies, drained
1/2 teaspoons salt
freshly ground pepper
Preheat over to 375 degrees. There are many layers to this dish, so each layer needs to be relatively thin, especially the bread. Fit half the bread into a 9x13x2 baking dish sprayed with Pam. Top with half the cheese, half the chicken, half the salsa, half the green onions, and half the beans. Repeat the layers. In a medium bowl, whisk together the eggs, milk, green chilies, salt and pepper. Pour over top of the bread mixture. Bake uncovered in the pre-heated oven until set and bubbly, 50-55 minutes. Let stand for 10 minutes. Cut into squares and serve with the Chunky Guacamole!
3 cups Monterey cheese, grated, divided
2 cups cooked chicken breast, cubed, divided
1 cup green onions, sliced (including some tender green tops), divided
1 can black beans, drained, divided
4 large eggs
2 1/4 cups whole milk
1 can diced green chilies, drained
1/2 teaspoons salt
freshly ground pepper
Preheat over to 375 degrees. There are many layers to this dish, so each layer needs to be relatively thin, especially the bread. Fit half the bread into a 9x13x2 baking dish sprayed with Pam. Top with half the cheese, half the chicken, half the salsa, half the green onions, and half the beans. Repeat the layers. In a medium bowl, whisk together the eggs, milk, green chilies, salt and pepper. Pour over top of the bread mixture. Bake uncovered in the pre-heated oven until set and bubbly, 50-55 minutes. Let stand for 10 minutes. Cut into squares and serve with the Chunky Guacamole!
Key Lime Pie with Grand Marnier Chocolate
14 ounce Eagle Brand sweetened condensed milk
4 egg yolks
4 ounces Key Lime juice
Oreo or graham cracker pie shell
Preheat over to 350 degrees.
Place the sweetened condensed milk and the 4 egg yolks into a pan and stir. While stirring, slowly pour in the lime juice. Pour into pie shell. Bake for 20 minutes.
TOPPING
1/4 cup butter (1/2 stick)
1 ounce Grand Marnier
1/2 cup semi-sweet dark chocolate chips
1/2 cup half and half
Ten minutes prior to the pie being finished, start the topping. Place the butter into a small pot and heat on low until melted. Add the Grand Marnier and stir until well mixed. Add the chocolate chips and the half and half. Stir well. Let the pie cool for a few minutes, then pour the chocolate on top of the pie. Chill in the refrigerator for a least two hours before serving.
4 egg yolks
4 ounces Key Lime juice
Oreo or graham cracker pie shell
Preheat over to 350 degrees.
Place the sweetened condensed milk and the 4 egg yolks into a pan and stir. While stirring, slowly pour in the lime juice. Pour into pie shell. Bake for 20 minutes.
TOPPING
1/4 cup butter (1/2 stick)
1 ounce Grand Marnier
1/2 cup semi-sweet dark chocolate chips
1/2 cup half and half
Ten minutes prior to the pie being finished, start the topping. Place the butter into a small pot and heat on low until melted. Add the Grand Marnier and stir until well mixed. Add the chocolate chips and the half and half. Stir well. Let the pie cool for a few minutes, then pour the chocolate on top of the pie. Chill in the refrigerator for a least two hours before serving.
