Showing posts from January, 2012

Won Ton Tacos

Here's the thing. I'm different. Had you not figured that out by now? This whole 'trying to lose weight' thing ( for what, two years now eh?) gets the better of me and I fight with it constantly. But I found a recent comparison, that I'd like to share with you...and I promise it ties back into the weight loss thing. I've been wanting to try Zumba, so Husband finally gave in and got me a DVD (just one mind you, not the entire set *eye roll*) and I tried it, and I love it...but...not being of latin hips don't 'do' that. So I have to just do the best I can. These won ton tacos, kinda like me doing Zumba....they are trying to me mexican/latin (food), but they have to do it their own way. And just wait until you try them, you'll see that their way, it's ok. In fact, it's pretty awesome!

And it's easy b/c basically I'm just giving you a hint on how to make a different taco, I saw it somewhere/sometime and I'm finally get…


Everyone needs a go-to.
And this my Friends, is officially my go-to banana bread. Moist, dense, full of banana flavor, and a bit of a crunchy topping, yes...a resounding yes.
I've had/made my fair share of banana breads. Some just taste like spiced bread. Some are too crumbly. Some are too dry. This one's my new favorite. And it makes two loaves...good for sharing. Or good for binging if you are really depressed.

Cream Cheese Banana Bread (adapted from

2 cups AP flour
1 cup white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup salted butter-softened
1 pkg (8oz) cream cheese-softened
2 cups sugar (we keep organic cane sugar so that's what I used)
2 eggs
2 cups over-ripe bananas  (I had a bag of frozen bananas in the freezer, I left it out to thaw and that's what I used)
1/2 teaspoon vanilla extract

1/2 cup brown sugar
1/2 tablespoon ap flour
1/2 tablespoon white wheat flour
2  tablespoons butter, melte…

Chicken with Amogio (Spedini-ish)

Picture it, Sicily, 1924...
ok..not's more like Kansas City, 2000...not quite as impressive..but wait...
so I'm out to dinner pre Prom and we go to this majorly italian restaurant.."what's good?" and I'm asking everyone-by dinner companions, the waiter, the table next to us. The most 'italian' I'd been was Olive Garden. Other than that it was the occassional lasagna or spaghetti at home and school. But this was the real deal. This was Cascone's.
I ended up getting the Chicken Spedini, and that's where the love affair began. Crispy breaded chicken, doused in this lemony, garlicky, sauce. Amazing.
When reps would ask what to cater to the Dr's office (a few years later) I'd answer with a sound "Get the Spedini from Cascone's". Sometimes they would bend to my will. And when they did it was a happy happy day.
I recently had the great pleasure of becoming friends with a bona fide Cascone, she's absolutely del…

Chicken Chilaquiles...sorta..

Chilaquiles- "chilla, keyless". I guess my brain translates anything quasi mexican in nature with crunchy chips mixed in. Works, right?
Easy, and easy to throw together!

Chicken Chilaquiles-
oven at 350, 8x8 baking pan greased (you don't want your chips and cheese sticking)

2 boneless skinless chicken breasts-cut/diced
1/2 onion, thinly sliced
1 can diced tomatoes
1T oil
1 container Philly cream Southwest sauce stuff (it's by the cream cheese at the grocery, I think it comes in about 5 different flavors)
shredded monterey jack cheese
shredded mozzarella cheese
tortilla chips

In a pan heat the oil then add the onions, cook until softened.
Add the chicken, cook, but don't brown-
add the can of tomatoes-with the juice. Let all that hang out for about 15 minutes on simmer. That will finish getting those onions all soft and cook the chicken through.
Then add the container of the Southwest Philly stuff...mix together.
Now in your 8x8 pan put down some of the chicken mi…