Bananas Foster

The classic bananas Foster recipe is said to have been created at Brennan’s Restaurant in New Orleans, Louisiana, in hair of on of their regular customers, Mr. Richard Foster.

  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 4 ripe bananas, peeled and halved lengthwise and crosswise
  • 1/2 teaspoon cinnamon
  • 1/2 cup light or dark rum, or to taste, warmed
  • 4 scoops Vanilla Ice Cream – alt sub French Vanilla

Melt the butter in a skillet, add the brown sugar, and heat the mixture, stirring, until the sugar is completely dissolved. Add the bananas and sauté them 3 to 4 minutes on each side, until tender. Sprinkle the bananas with the cinnamon. Pout the warmed rum over the bananas, ignite it, and baste the bananas with the sauces until the flames are extinguished. Divide the ice cream among dessert plates, top each portion with a banana, and baste with the sauce.

Classic Tiramisu

“Classic Italian dessert made with ladyfingers and mascarpone cheese.”

  • 6 egg yolks
  • 1 1/4 cups white sugar
  • 1 1/4 cups mascarpone cheese
  • 1 3/4 cups heavy whipping cream plus two tsp. sugar
  • 2 packages (of 12) lady fingers
  • 1/3 cup Sambuca (white)
  • 2 cups espresso

unsweetened cocoa powder, garnish chocolate curls, or cinnamon – optional


  1. Combine eggs yolks, and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, sitting constantly. Remove from heat and whip yolks until thick and lemon colored.
  2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  3. Add Sambuca to the coffee and dip the lady fingers into this mixture. Line the bottom of shallow glass baking pan with lady fingers. Spoon half of the cream filling over the lady fingers. Repeat with another layer of dipped lady fingers and top with cream filling. Garnish with cinnamon or cocoa and chocolate curls. Refrigerate several hours or overnight.

Makes 10 to 12 servings

French Vanilla Ice Cream

  • 1 3/4 cup of heavy whipping cream
  • 1 1/4 cup of whole milk
  • 3/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 1 tablespoon of french vanilla extract
  1. Whisk all ingredients together in a large bowl.
  2. Pour mixture directly into ice cream maker, and churn per machines instructions.
  3. Once complete, pour mixture into a freezer safe, airtight container. Freeze for approximately 12 hours before serving.

Want to add sprinkles, or chips? Add to mixture just before churning has been completed.

Easter Pie


for crust

  • 1/4 of a cup of butter
  • 1/4 of a cup of solid white vegetable shortening
  • 1 1/2 cups of all purpose flour
  • 2 tablespoons of granulated sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 2 eggs, slightly beaten

for filling

  • 1 1/2 lbs of ricotta
  • 2 tablespoons of flour (optional)
  • 1 1/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of lemon zest (grated lemon peel)
  • 1/2 teaspoon of orange zest (grated orange peel)
  • 6 eggs
  • 1/2 cup of semisweet chocolate morsels
  • 1/2 cup of diced citron
  • 1/4 teaspoon of cinnamon
  • pinch of nutmeg
  • 1 tablespoon of vanilla


Prepare crust – cut shortening into dry ingredients, until mixture resembles small peas. Add eggs, mix together until smooth, and all flour is absorbed. Refrigerate dough for about 1 hour.

Roll out on lightly floured surface to 1/8 in thickness. Place dough in 10 in pie plate, and crimp around edge. Refrigerate dough while preparing filling. Save scraps of dough for crisscross topping on pie.

Prepare filling – beating ricotta with sugar, add flour, salt, and zests. Beat until smooth. In a separate bowl, beat eggs for 5 minutes, until thick, and lemon colored. Fold eggs into ricotta. Add chocolate, fruit, and seasonings.

Roll out remaining dough to 10″x2″. Cut with sharp knife into 6 10″ strips 1/3″ wide. Carefully weave 3 strips across the length of the pie, and 3 strips across its width over the filling. Bake at 350º for 60-75 minutes, until the top is slightly brown. Test by poking center with fork, or toothpick, which should come out clean.

Eggplant Parmigiana


  • 1 lb of eggplant, sliced thin
  • 2 eggs, lightly beaten
  • 1/4 of a cup of flour, seasoned with S&P.
  • 3/4 of a cup of unflavored breadcrumbs
  • 3/4 of a cup of grated parmesan or romano cheese
  • 1/4 of a cup of fresh garlic, minced
  • 1 garlic clove, crushed
  • salt, and black pepper, to taste
  • 1 lb of mozzarella cheese, shredded
  • additional mozzarella for topping
  • Oil for frying (Olive oil preferred)
  • basic marinara sauce


Combine breadcrumbs, cheese, parsley, garlic, salt, and pepper. First dip eggplant into flour, then egg, and then the breadcrumb mixture. Fry* in heated oil, until a light golden brown. While cooking the eggplant, line an oven save pan with marinara, then stack eggplant, mozzarella, and sauce, one layer at a time. Once complete, bake at 400º for approximately 25 minutes. Topp with additional cheese (grated, and or mozzarella), if desired. Serve hot with your favorite pasta dish.

*Can also bake at 400, instead of frying

Jack’s Boneless Chicken Wings (Chicken Bites)


  • 2 pounds of chicken breasts, sliced (or tenders)
  • 1 cup of flour, seasoned (salt, pepper, chili powder)
  • Oil for frying
  • 1/8 cup of Jack Daniel’s Whiskey
  • 1 tablespoon of butter
  • 1 tablespoon of flour (you can use the seasoned four)
  • 2 cups of chicken stock
  • 6 oz of hot sauce (I like franks, or Burman’s from Aldi)
  • 1/4 cup of brown sugar (alt: maple syrup, agave, or another sweeter)
  • Salt, and pepper


Heat a medium sized pan with oil. Dredge chicken in the seasoned flour. Sauté the chicken a few pieces at a time until golden brown, and fully cooked. Set aside on cooked. Once all cooked, add butter, and flour to pan to create a roux. Cook for another 30-45 seconds. Add in the JD, allow alcohol to cook off. Add stock, and hot sauce. Place chicken back into mix. Let reduce, while turning chicken, and stirring. Add in sweeter. Season to taste. Want it hotter? Add red pepper, chili powder, or more hot sauce to make it spicer. Serve hot with ranch, or blue cheese.

Pan Seared Ginger Chuck Roast


  • 2 pound Beef Chuck Roast
  • 1 onion, sliced
  • 1 tablespoon of fresh ginger, chopped
  • 3 cloves of garlic, smashed, or chopped
  • 1/2 cup of all purpose flour
  • 2 tablespoons of Soy Sauce
  • 1 tablespoon of Hoisin Sauce
  • 1/8 of a cup of Honey Barbecue Sauce
  • 3 cups of stock (Chicken, or Beef)
  • Ghee for frying
  • Salt, and pepper

Pat dry the chuck roast, season each side with salt and pepper, then dredge in seasoned flour. Using the Ghee, pan sear the chuck roast in a medium sized sauce pan.

Preheat oven to 350º F.

Allow roast to brown on all sides, then put in deep baking dish. In the same pan, sauté the onions until slightly translucent, then add in ginger, cook for about another minute. Add equal parts ghee, and flour to make a roux. Once brown, add in stock, garlic, soy, hoisin, and bbq sauces. Once combined, take mixture and pour over the roast in the baking dish. Liquid should cover about half the roast. If not, add more stock. Set pan aside, you’ll use it again. Cover with oven safe lid, or foil. Bake for 65 minutes, flipping roast, and turning pan once.

Pull roast from baking dish, and place on cutting board. While allowing meat to rest, pour juices into the sauté pan used earlier. Over medium to medium high heat, allow to drippings to reduce. Cook for about 10 minutes, allowing mixture to thicken. Slice beef thin, against the grain. Serve hot. Basting juices over meat slices.

Pairs well over ginger rice, and steamed vegetables, or coconut rice with green beans.

Farfalle (Bowtie pasta) Vegetable Alfredo Sauce


  • 1/2 an onion, chopped
  • 1 cup of half and half
  • 1 1/2 cups of chicken stock
  • 1/8 cup of sweet white wine sweet
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 1 16 ounce package of mixed veg, cooked
  • Parmigiano Reggiano (grated cheese)
  • Olive oil for frying
  • Salt, and white pepper


In a medium sided pan, sauté onion in oil over medium heat, stirring occasionally. Once caramelized, add butter, and flour to create a roux. Allow flour mixture to cook for about 30-45 seconds. Add in wine, allow alcohol to burn off. Then add in stock, garlic powder, onion powder, salt, pepper, and half and half. Reduce heat, allow sauce to reduce, stirring occasionally. Be sure to not burn the sauce. Once thick, season to taste. Remember the cheese will contains salt. Once thick, toss in al dente pasta, mixed veg, and grated cheese. Serve hot. Top with shaved cheese.

Serves 8

Coconut Rice with Green Beans


  • 1 cup of medium grain white rice
  • 2 cups of Coconut Milk
  • 1/2 cup of chicken stock
  • 16 oz of cut green beans
  • 2 teaspoons of onion powder
  • Salt, and Pepper

In a medium sauce pan, warm milk, and stock. Add rice, and par cooked green beans (if frozen). Season with salt, and pepper. Stirring only once, simmer on low, covered for 10 minutes, or until the liquid has cooked off. Serve hot.

Ginger Rice


  • 1 cup of medium grain white rice
  • 2 cups of chicken stock
  • 1 tablespoon of fresh ginger, chopped (sub 1 teaspoon of dry ginger)
  • 1/2 onion, chopped
  • 1 tablespoon of parsley
  • Oil, or butter for frying
  • Salt, and Pepper

In a medium sauce pan, sauté onion until caramelized, add rice, ginger, and parsley. Season with salt, and pepper, then add stock. Simmer on low, covered for 10 minutes, or until the liquid has cooked off. Serve hot.

Latkes (Potato Pancakes)


  • 5 lbs of potatoes, grated
  • 3/4 of a cup of all purpose flour
  • 2 eggs
  • 1 teaspoon of salt
  • 1 small onion, grated
  • Oil for frying

Combine all ingredients. Set griddle to medium heat, or utilize a sauté pan. Use about 2 tablespoons of oil per pancake. Place dollop of batter in pan. Brown each side. Serve hot.

Traditionally these are served with apple sauce, or sour cream.

Chicken Francese


  • 1 lb. chicken cutlets
  • 1/4 cup of flour, seasoned
  • 3 eggs, seasoned, and beaten
  • 1 cup of chicken stock
  • 1/2 cup of semi sweet wine (I used a Pinot Grigio from Aldi)
  • 1 stick of butter
  • Fresh lemons (about 1/2 a lemon for every three cutlets)
  • Salt, black pepper, and white pepper


In a medium sided bowl beat eggs, and buttermilk together. Season with salt, and black pepper. Set aside. Place flour in a separate bowl. Season with salt, and black pepper.

Butterfly, and pound cutlets to achieve an even constancy. Dredge cutlets in the seasoned flour mixture, and then egg. Sauté cutlets in large pan starting with a teaspoon of butter, on low/medium heat. Lightly brown on each side. Add butter as needed to cook all cutlets. Once all cutlets are browned, add more butter, and two table spoons of butter. Raise heat, and mix it well. Don’t burn it. Allow roux to thicken, and add white wine. Once the wine cooks off, add stock, and then the chicken back to pan. Add lemon. Simmer for about five minutes, rotating cutlets, until chicken is softened. Season to taste with salt, and white pepper. Serve immediately.