Secret Recipe Club: Baked Bananas and Chocolate

 It's Secret Recipe Club time again!  One of my favorite days in the month!  It's when I get to snoop around an amazing blog and cook up one of their creations.  This month, I was assigned We Heart Vegan.
I have to admit, I was a little intimidated by Brittney and Julie's blog.  Being the exact opposite of vegan (I'm as carnivorous as a T-rex) I wasn't sure what to expect.  But I was pleasantly surprised!  I'd always wondered what kinds of foods vegans ate and if they could even eat anything "normal".  I was completely blown away at the variety of recipes on the blog.  Who knew you could make that many dishes without using any animal products.

I do have to say one thing about this blog.  These girls are dedicated.  I've never even considered how difficult living a vegan lifestyle can be.  But after reading this blog, I have new found respect for the time, research and dedication it takes.  We aren't just talking about cutting out meat.  That would be relatively easy, but animal products are in everything.  It takes a lot of work to learn to live and cook without them.

I chose to share two recipes.  The Baked Bananas with Chocolate I made because I've been on a bit of a banana kick lately.  I must be low on potassium or it could be that this recipe pared bananas with melted chocolate and chopped nuts.  I also added some strawberries in for good measure.  It was fabulous! 

The second recipe I made was a Pita stuffed with summer veggies, quinoa and guacamole. My hubby has diverticulitis thanks to the intestinal problems he brought home after two years in the Philippines so we always eat a high fiber diet.  He had a flare up and we spent a night in the ER last week, so we are taking the high fiber diet very seriously right now.  Not only did this fit that bill, but it tasted great!  It was so good that I made a second batch to save for lunch the next day.

**I did substitute what I had available for the vegan items.  For the  original recipes click on the links above.**

Baked Bananas and Chocolate 
 Serves 4 

3 bananas
1-2 Tbsp. flour
3 Tbsp. chocolate chips
 2 Tbsp. milk
1/2 tsp. vanilla
2 Tbsp. peanuts, processed in the food processor briefly, or chopped finely
1 Tbsp. shredded, unsweetened coconut, for garnish
1/4 cup chopped fresh strawberries

Preheat the oven to 350 F. Peel the bananas and slice off the tips; cut in half the long way, then slice each half in half to make 4 long slices.

Pour the flour onto a plate and dredge the banana pieces in it. Line a baking sheet with parchment and place the dredged banana on. Bake in the oven for 8 minutes, flip, then bake another 6 minutes.

Meanwhile, prepare the chocolate sauce. In a double boiler or in the microwave, combine the chocolate, vanilla, milk, and peanut pieces. Stir to combine.

When the bananas are done, carefully move them to a serving plate then drizzle with the chocolate sauce, garnish with the coconut flakes and strawberries and serve.

 Summer Vegetable Saute
 Serves about 4


2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
1/4 to 1/2 cup cooked quinoa (depending on how much you want)
1 avocado, diced

To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

Transfer zucchini to a kitchen towel and pat dry before cooking.

In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

Add basil and saute for 1 minute.

Add black beans and quinoa and allow everything to get heated.

Remove from heat, add the avocado and stuff inside a pita or roll up in a whole wheat tortilla.  This can be enjoyed hot, or put in the fridge and enjoyed cold later.

Malibu Chicken

I know I've mentioned that we have "restaurant night" every so often at our house.  Because eating out is so expensive due to the size of our family, we go out by staying home.  I try to pick a new recipe from a different restaurant each time we have restaurant night so my kiddos don't get bored, and so they don't feel like they are missing out by not eating at restaurants.

Last week we "went" to Sizzler.  I made a salad bar, which consisted of a bowl of greens and several bowls of different toppings and dressings.  I even bought a can of the baby corn that everyone loves so much.  We started with the salad, and our server, my #2 daughter Brandee, brought drinks.  I really should have taken a picture of it, because it was fun, and we were all laughing.

For the main course, I served Malibu Chicken.  Now, I consider myself a Malibu Chicken aficionado.  I've been ordering it for almost as many years as I've been alive.  It's my favorite Sizzler menu item.  It's basically their version of Chicken Cordon Bleu, just simplified.  I think it's the perfect restaurant dish to clone at home.

I wish I could take credit for this recipe, but alas, I can't.  But I can tell you, that this tastes exactly like Sizzler's Malibu Chicken.  And I don't say that lightly.  Really, I don't.  I'm the first one to admit that most restaurant recipes can't be cloned exactly at home.  Either the ingredients aren't available to the home cook, or the method can't be reproduced at home.  Thankfully, that isn't the case here.  This version comes out crispy on the outside, moist and tender on the inside with salty ham and the gooey melted cheese finish.  I did make one substitution from the original recipe.  I personally don't care much for Swiss cheese unless the flavor is completely masked by other ingredients, so I used provolone.

Malibu Chicken
Serves 6 

6 boneless skinless chicken breasts (pound 'em thin)

6 slices cooked ham

6 slices Swiss cheese  (I used provolone)

1 egg

1/4 cup flour 

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup fine dry breadcrumbs  (I used panko)

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon water 

1 teaspoon mustard

1/4 cup mayonnaise

Stir egg and 1 tablespoons water together with a fork. Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly.

Heat oil and butter in large skillet over medium heat.  Brown chicken 4 to 5 minutes on each side. Place browned chicken on cookie sheet or oven proof platter and bake at 350° for 15 minutes or until chicken is cooked through.  Remove from the oven and top each piece with a slice of ham and slice of cheese. Return to the oven and cook until cheese melts. For the dipping sauce combine mustard and mayonnaise.

Source:  Food.com

French Bread Chicken Sandwich

This has quickly become one of my favorite sandwiches!  It's easy and unbelievably delicious.  I first tried it about a year ago when my daughter, Brinlee, was baptized.  We had the family over for lunch afterward and I needed something that would be easy, could be mostly prepared ahead of time, and tasted great.  I can't tell you how many times I've made this since that day. When I have a busy week, I almost always put this on the menu.

The best part about it is the chicken.  Slow cooked in chicken broth and Montreal Steak Seasoning, it is fall apart tender but has just a bit of spice.  Anytime I need cooked shredded chicken for a recipe I cook it this way.  It also freezes well.  I just drain the broth and pack it in a freezer bag so it's ready when I need it.

Like so many of the dishes here at Mommy's Menu, this can be customized to fit your tastes.  Don't like avocado?  Leave it off.  Love fresh mushrooms?  Slap some on top.  You can add just about anything you want and it will be delicious.

French Bread Chicken Sandwich
Serves about 8

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Combine the chicken, broth and Montreal Steak Seasoning in a slow cooker.  Cook on high for 4 hours or until the chicken is easy to shred.  Shred in the slow cooker to let it soak up the marinade.

Cut French bread loaf in half long way.   Spread Ranch dressing on both sides of the loaf, then add layers of chicken, bacon, tomato, avocado and cheese.
Bake at 375° for 10 minutes to melt the cheese, then broil it for another 2 minutes. Slice and serve.


Source:  Our Family Treat

Chicken Club Sandwiches with Lemon Dill Mayo

I really love sandwiches!  On busy nights we can be found eating Pesto Club Sandwiches, Hot Ham Hogies, BBQ Chicken sandwiches or these Gooey Ham Sandwiches with some french fries or fresh veggies.  Sandwiches just come together so quickly and the variations are endless, so there's no reason to ever get bored with them.  This version of a chicken club sandwich is simple and delicious.  I came up with this when I had a get together with some friends from college and it was a big hit.  The chicken is so tender and juicy and the Lemon Dill Mayo was perfect.

Just a note about the chicken.  You want it to be really thin.  A thick piece of chicken could spell disaster if it isn't easy to eat.  Cutting it lengthwise into 2 cutlets and then pounding them flat makes it so tender and easy to bite into.  The whole thing just melts in your mouth.  It can also be made earlier in the day to make mealtime completely no fuss!


Chicken Club Sandwiches with Lemon Dill Mayo
Serves 4

2 boneless skinless chicken breasts, cut in half lengthwise and pounded thin
1 cup crushed butter flavored crackers (I used Ritz roasted vegetable flavor)
1 Tbs. butter
4-6 slices bacon, cooked
Fresh spinach
Fresh sliced tomatoes
8 sliced whole grain bread

Coat each piece of chicken in cracker crumbs.  Melt the butter in a skillet over medium high heat.  Cook the chicken until it is golden brown and cooked through.  Lightly toast the bread and spread with Lemon Dill Mayo.  Build the sandwich using the chicken, spinach, tomato, and bacon.

Lemon Dill Mayo

1/4 cup mayonnaise
Lemon zest, to taste
Juice of half a lemon
1/2 tsp. fresh chopped dill

Add all ingredients in a small bowl and mix well.  Refrigerate 1 hour to allow flavors to combine.

Source:  A Mommy's Original Recipe

Gooey Cheesy Ham Sandwiches with Onion Butter



This has become one of my favorite quick meals.  It is so gooey and cheesy and full of flavor.  The onion butter just puts it over the top.  I had to make extra to use on other sandwiches.  I don't know if I'll ever need mayo again.  :) 

I think I'll make these for our next family get together and these will be on the Superbowl menu for sure!  Because they are so easy, I've starting keeping the fixin's in the fridge so I can have them any time the craving strikes!

Gooey Cheesy Ham Sandwiches with Onion Butter

Serves 8

Sandwich:

8 wholeSandwich Rolls (or 16 Dinner Rolls)
1/2 poundsHam, Any (sliced Thin Or Chopped)
1/2 poundsCheese, Any Variety That Melts Well (I used cheddar and Monterrey jack)

Onion Butter:

8 Tablespoons salted butter
1/2 cup finely minced onion
3 Tablespoons prepared mustard (I used Dijon)
1 teaspoon poppy seeds
1 teaspoon freshly squeezed lemon juice

To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined. Cool to a spreadable consistency.

To prepare sandwiches, place roll bottoms, cut side up on a sheet pan. Spread some onion butter evenly onto each of the halves (use about half of the onion butter for this step), top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter. Top with the roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Sandwiches can be assembled up to 2 days in advance, but store them in an airtight container to control the smell of raw onions in your fridge.

Source:  Photo and Recipe from Tasty Kitchen

Mini Biscuit Pizzas

I know these don't look like much, but to a kid its the end all in lunch!  We had such a great time making these little pizzas.  My kiddos had so much fun putting their own toppings on.  I love these personalized meals.  If you don't like something then just leave it off.  Like most kids, mine wanted sauce, cheese and pepperoni.  Another great thing about these is that they freeze well.  Just pop them in the microwave until they're hot and voila, instant lunch!

Mini Biscuit Pizzas
Refrigerated biscuit dough or make your favorite biscuit recipe
Pizza sauce
Your favorite pizza topping

Remove biscuit dough from the container and flatten with your hands or roll out.  Top with your favorite pizza toppings and bake at 425° for 10-15 minutes or until cheese is melted and biscuits are cooked through.  To freeze:  Place on a lightly greased baking pan and freeze thoroughly.  Remove from the pan and store in a zippered freezer bag.  Reheat in the microwave until hot.

Source:  A Mommy's original recipe

Hot Ham Sandwiches

If you need a quick, easy and delicious week night meal, then this is for you!  I had this on the table in 20 minutes flat.  My family loves it because they can customize it however they want.  Don't like onions?  No problem!  Want extra cheese?  Go for it!  There wasn't a complaint to be heard because their mouths were too busy.  Even my little kids loved this.  Add some fresh fruit or a nice green salad and you've got a meal everyone will love.

I always try to plan a couple of this kind of busy day meal into my menu.  It makes getting home late from work or dance or music classes so much less stressful!  When everyone is starving and wants to know when dinner is, you can have it on the table in minutes.

Hot Ham Sandwiches
Serves 6

1/2-3/4 cup BBQ sauce (depending on how saucy you want it)
3/4 tsp. ground mustard
3/4 tsp. garlic powder
1/4 tsp. ground cloves
1 pound sliced deli ham
Lettuce leaves, sliced tomatoes, sliced onion and cheddar cheese
6 sandwich buns, split

In a sauce pan, combine the BBQ, mustard, garlic powder, cloves and ham.  Bring to a boil. Reduce heat and cover and simmer for about 10 minutes.  Serve on toasted sandwich buns with lettuce, tomatoes, onion and cheese..

Source:  A recipe I've been using more years than I can count.

Meat and Cheese Stromboli

I loved making this delicious Italian sandwich.  It was simple and easy and quick.  Thursday nights are busy at my house.  Three of my girls are on three different soccer teams.  It's a real treat trying to get to all the games.  I have yet to be able to just sit and watch an entire game.  I'm constantly running from game to game.  Such is the life of a "soccer mom" and I wouldn't have it any other way!  So Thursday nights I try to plan something simple for dinner.  Something that is easy to reheat so that everyone can eat at their convenience.  This sandwich was perfect.  It can be served hot, at room temperature or reheated.  I served this with a fresh garden salad and some melon slices.

Start by rolling out your bread dough on a well greased 10 x 15 inch baking sheet.

Layer the meats on half of the dough.  You can use any combination of meats, but make sure one of them is an Italian meat.  Salami is my favorite, but pepperoni would work too!

Sprinkle with the cheeses.  Be generous here!

Top with sauteed onions and peppers, garlic powder Italian seasoning and pepper.

Fold the dough over and pinch the sides to seal everything inside.  Brush with egg and sprinkle with poppy seeds.

Bake until it is a beautiful golden brown and enjoy!

Meat and Cheese Stromboli

1 large onion, sliced and separated into rings
1 medium green pepper, sliced
1 Tbs. butter
2 loaves frozen bread dough, thawed (you could also use homemade bread dough)
1/2 lb. sliced hard salami
1/2 lb. sliced deli ham
1/2 lb. shredded mozzarella cheese
1/2 lb. shredded cheddar cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 tsp. pepper
1 egg, beaten
1 tsp. poppy seed

In a large skillet, saute onion and green pepper in butter until crisp tender; set aside.  On two greased baking sheets, roll each loaf of dough into a 15 x 10 inch rectangle.  Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 inch of the edges of the dough..  Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.  Fold dough over filling; pinch edges to seal.

Brush with egg and sprinkle with poppy seeds.  Bake at 400° for 15-20 minutes or until golden brown.  Cool for 5 minutes before slicing.  Makes 2 loaves (about 8 servings each).

Source:  Taste of Home