Almond Slivered Frozen Bananas

Ingredients: 

• 4 bananas
• 4 Tbsp. honey
• lemon -- squeeze
• almond slivers

Preparation:

Peel bananas. In small bowl pour in honey, squeeze lemon juice in and mix well. Roll bananas in liquid; cover banana completely. Roll honey-covered banana in almond slivers. Place bananas on waxed paper, freeze bananas 3 hours, then eat!

PAPAYA SMOOTHIE

• 1 papaya - peeled, seeded 
  and diced
• 1 banana, peeled and sliced
• 1/2 cup sliced fresh strawberries
• 1/3 cup milk
• 1/4 cup sugar
• 15 ice cubes

In a blender, blend the papaya, banana, strawberries, milk, sugar, and ice cubes until smooth

Baked Stuffed Papayas Recipe

• 1 medium onion, chopped

• 1 clove garlic, finely chopped

• 1 pound ground beef

• 1 (16-ounce) can whole tomatoes, drained

• 1 jalapeno chili, finely chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 4 papayas (about 12 ounces each)

• 2 Tablespoons Parmesan cheese, grated

Preparation:

Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Bring to boil. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.

Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.

Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.

Yield: 4 servings    

Avocado and Corn Salsa

Ingredients:

• 3 ripe avocados, peeled, pitted and diced into large cubes.

• 3 corn ears, (about 2 cups of kernels), husked.

• 1 red onion, finely diced.

• 1 red bell pepper, finely diced.

• ½ cup of olive oil.

• ½ cup of lime juice.

• ¼ cup of freshly chopped oregano.

• ¼ cup of red wine vinegar.

• 1 tablespoon of minced garlic.

• 1 tablespoon of ground cumin.

• 1 teaspoon of chili powder.

• 4 shots of Tabasco sauce.

• Salt and pepper, to taste.

Preparation

Blanch the corn in boiling water for 3 minutes, then drain and cool under cold water.

Cut the kernels off the cob and mix together with all the remaining ingredients in a suitably sized bowl.

Cover and refrigerate for up to 3 days.

Peach Salsa

• 2 cups diced peeled peaches

• 1 cup diced tomato

• 1/2 cup thinly sliced green onion

• 1/4 cup diced red bell pepper

• 2 tablespoons lime juice, about 1 medium lime

• 1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste

• 1 tablespoon chopped fresh cilantro, or to taste

• dash ginger

• dash garlic powder

• 1 tablespoon orange or pineapple juice, optional

• dash freshly ground black pepper

• sugar or honey, if desired, to taste

Preparation:

Combine all salsa ingredients, tasting and adding sugar or honey if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving.

Avocado Tomato Mango Salad

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

 Preparation:

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. 

ROASTED ASPARAGUS
Recipe from Fine Cooking Magazine

Toss Spears with olive oil on a rimmed baking sheet. Season with salt and pepper.

Arrange in single layer. Roast in oven until tender, lightly blistered, and sizzling.

Oven Temp – 375 to 475  

Fettuccine with Spinach, Butter, and Cream

Ingredients

• 10 Ounces Fresh Spinach, Trimmed, Washed, And Dried (page 604) (
• 4 Tablespoons ( Stick) Butter
• Salt And Freshly Ground Black Pepper To Taste
• Cup Heavy Cream, Light Cream, Or Half-and-half
• 1 Pound Spaghetti, Linguine, Or Fettuccine
• 1 Cup Freshly Grated Parmesan Cheese

Preparation

Bring a large pot of water to a boil.

Chop the spinach coarsely. Over medium heat, melt 2 tablespoons of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover; reduce the heat, and cook, stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add the cream, and cook gently for about 5 minutes.

Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, put the remaining butter in a large, warm bowl and add a couple of tablespoons of the cooking water. Drain the pasta and toss it with the butter and half the Parmesan. Add the spinach sauce and serve, passing the remaining Parmesan at the table.

RECIPE FROM DINNERTOOL.COM

The Best and Simplest Green Salad

Ingredients

• 4 To 6 Cups Torn Assorted Greens (trimmed, Washed, And Dried)
• To Cup Extra virgin Olive Oil Or Walnut Oil
• 1 Or 2 Tablespoons Balsamic Vinegar Or Sherry Vinegar
• Pinch Salt, Plus More To Taste
• Freshly Ground Black Pepper To Taste (optional)

Preparation

Place the greens in a bowl and drizzle them with oil, vinegar, and a pinch of salt. Toss and taste. Correct seasoning, add pepper if desired, and serve immediately.

RECIPE FROM DINNERTOOL.COM

Garlic and Herb Sautéed Bell Pepper Strips Recipe

This garlic and herb sautéed bell pepper recipe can be used as an appetizer, as part of an antipasto platter, or a colorful side dish. The bell pepper strips cook up quickly, and are at their sweet and savory best paired with the garlic and herbs. This sautéed pepper recipe is a great way to enjoy this nutritious summer vegetable.

Make 8 Serving of Garlic and Herb Sautéed Bell Pepper Strips

Prep Time: 10 minutes   Cook Time: 6 minutes

Ingredients:

• 3 tbsp olive oil

• 2 large red bell peppers, seeded, cut into half-inch strips

• 2 large yellow bell peppers, cut into half-inch strips

• 2 cloves finely minced garlic

• salt and fresh ground black pepper to taste

• 1 tbsp red wine vinegar

• 1 tbsp chopped basil

• 1 tbsp chopped Italian parsley

•  toasted Italian bread to garnish, optional

Preparation:

In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Sauté for 2 minutes more. Turn off the heat and add the vinegar and herbs. Toss to combine. Transfer to a bowl and allow cooling to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired

RECIPE FROM ABOUT.COM

Fresh Corn Patties

• 1 egg large, separated

• 1 cup corn cut from cob and drained (about 2 ears)*

• 1/4 cup flour

• 1/2 teaspoon salt

• 1/4 teaspoon baking powder

• Dash black pepper

• 2 tablespoons margarine or vegetable oil

• Powdered sugar (optional)

• Sour cream Dairy (optional) 

• Chopped fresh dill or chili powder (optional)

Preparation:

in a small bowl beat egg white until stiff; set aside.

In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white.

In a non-stick skillet over medium heat, melt margarine. Drop corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm.

Serve immediately with a sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder to taste. Serve as a side dish with baked ham, pork chops, or cold chicken.

*If corn kernels are large, chop coarsely.

RECIPE FROM THAT’S MY HOME

Cheesy Mexican Eggplant

Total Time: 1 hour 20 minutes

INGREDIENTS

• 2 eggplants (2 1/2 lb), cut in 1/2-in. thick rounds
• Nonstick spray
• 1/2 tsp freshly ground black pepper
• 2 cups marinara sauce
• 1 bottle (8 oz) taco sauce
• 1/2 tsp ground cumin
• 1 pkg (8 oz) shredded Mexican-blend cheese (2 cups)
• 1/3 cup chopped cilantro
• 1 1/2 cups white rice

PREPARATION

1. You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.

2. Place half the eggplant on broiler rack, evenly coat with nonstick spray, then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.

3. Heat oven to 350°F. In medium bowl, stir marinara and taco sauce with cumin.

4. Spread 1/2 cup sauce in baking dish. Line with half the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup cheese and 1/4 cup cilantro. Repeat layering with remaining eggplant, sauce and cheese; cover with foil.

5. Bake 40 minutes or until bubbly. Meanwhile, make rice as package directs. Let eggplant rest 10 minutes. Sprinkle top with remaining cilantro. Serve with rice.