BANANA CINNAMON FRENCH TOAST
INGREDIENTS:
1 large ripe banana
2 large eggs
1/2 cup milk
1/2 teaspoon cinnamon
4 bread slices
1 1/2 tablespoon margarine
1/2 cup maple syrup — warmed
DIRECTIONS:
Blend first 4 ingredients in processor until smooth. Transfer to a 9×13″ pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter in large, heavy skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side.
If you really want to win your kids over, serve with a dollop of whip cream.
Happy Baking & ENJOY
Honey-Lime Marinated London Broil
¼ c. fresh lime juice
2 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon of honey
2 Tablespoons minced fresh garlic
1 teaspoon salt
1 ¼ pounds trimmed London broil (top round steak)
Wisk the lime juice, olive oil and honey in a bowl. Stir in the garlic and salt.
Place the steak in a large resealable bag. Pour in the marinade. Seal the bag and rotate it so that the steak is covered with the marinade. Place the back in the refrigerator and marinate the steak for at least 6 hours or overnight, rotating it occasionally.
When ready to eat-preheat the grill to high. Remove the steak from the marinade and place it on the grill. Discard the remaining marinade. Grill for 4-6 minutes per side for medium-rare, or until the desired doneness is reached. Place steak on a plate or cutting board, cover loosely with toil, let stand 10 minutes. Slice into thin slices against the grain and serve immediately.
SPINACH AND ARTICHOKE DIP
Ingredients:
1 Cup Mayo
1/2 Cup Parmesan cheese, divided
1/4 tsp dry/1 fresh garlic clove
1/8 tsp fresh ground pepper
1/2 lemon, juiced
1 box chopped spinach, defrosted and drained thoroughly (you can find a frozen bag of spinach on your local grocery store’s freezer aisle)
1 can artichoke hearts, chopped
salt to taste
Red pepper flakes to taste (usually just a few does the trick)
To start – Mix mayo with seasonings, 1/4 cup Parmesan cheese and lemon juice. Add spinach and artichokes. Mix well.
Next – Place mixture in oven safe container. Sprinkle remaining parmesean over top.
Bake 350 degrees for aprox. 25 mins, or till bubbly, and cheese slightly brown.
Serve with baguettes or bread, crackers, veggies…
ENJOY!
It's time for a recipe again. It's been awhile since I've posted one so here you go. Enjoy TUSCAN CHICKEN PASTA Servings: 4-6 Servings INGREDIENTS: Fill large pot with water, set on stove, and turn heat to high. Bring water to a boil and pour in the 16 ounce package of pasta noodles. Cook for 8-11 minutes until noodles are cooked through and tender. Drain pasta and set aside. Season chicken with lemon pepper and throw on grill (medium heat for approximately 6 minutes on each side). After you have taken the chicken off the grill, cut in to 1-1½ ” squares and set aside. In the meantime, chop your roma tomatoes and broccoli florets (set aside). Then, in a small bowl whisk together olive oil, pasta blend seasoning and garlic salt. Take out a large bowl and add the pasta, chicken, roma tomatoes, broccoli, and olive oil mixture. Now, toss the ingredients to together and season with parmesan cheese (to taste). Serve immediately. This pasta goes great with a tossed salad and toasted garlic bread. ENJOY!
cooking Time: 30 minutes
3-4 Chicken Breasts
6 ounce package of Fusilli or Rotini Pasta
3-4 Roma Tomatoes (chopped)
½ cup Sun Dried Tomatoes (julienned)
2 cups of small Broccoli Florets
¾-1 cup Extra Light Olive Oil
1½-2 Tablespoons Pasta Blend Seasoning (Trader Joe’s has a great one!)
1 teaspoon Garlic Salt
Parmesan Cheese (to taste)
Lemon Pepper
Unexpected trips are the best! 
Another amazing year at the beach. A huge thank you to Jamie for making these memories possible for our family and friends.
