Moist Banana Nut Bread

There is nothing better than banana bread. It is easy to make and bananas are cheap, so I always buy too many, just so I have an excuse to make this banana bread !
This recipe is simple and makes the best, moist, banana bread.  Enjoy !

INGREDIENTS:
1/2 cup butter, melted
1-1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
3 medium bananas, mashed

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Add the walnuts and bananas, mix well.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, Spread evenly into the prepared pan.
3. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Other options:  Mix brown sugar and cinnamon and sprinkle on top, right when you remove from oven, or, powdered sugar, or, melted butter. Yum !

                          

Grilled Pork with Savory Peach Compote

I would like to share this recipe I found for adding a nice twist on grilled pork.
The blue cheese and balsamic along with the sweetness of fresh peaches, just spells, Summer ! Enjoy !

Ingredients:
4 boneless pork chops, or  2-3 lb. pork loin roast
2 peaches, halved and pitted

1/2 cup red onion, thinly sliced
1/2 cup crumbled blue cheese
2 tablespoons olive oil

1 dash dried rosemary
3 tablespoons balsamic vinegar

Directions:

Preheat the grill. Brush the chops with olive oil and season with salt and pepper or, your favorite seasoning rub. Grill for four to five minutes on each side on medium heat, or until cooked through.
(If using pork roast, use indirect heat @ 350 until reaching 145 f.)

While the meat cooks, brush the peach halves with olive oil and place on the grill face down. Grill for five minutes or until soft. Remove the peaches from the grill, slice and toss with the onions, and balsamic  vinegar. Place the peach mixture in small sauté pan and heat to medium to slightly thicken and caramelize balsamic vinegar Season with salt and pepper, then add blue cheese. Pour the peach mixture over the pork and serve.

Strawberry Rhubarb Sauce

Early summer means fresh rhubarb and fresh strawberries are plentiful. Here is a recipe to put the two together to enjoy now, or freeze for later in the year. Enjoy !

Ingredients:

1/4 cup sugar, depending on desired tartness

1/4 cup water
2-1/2 cups rhubarb stalks, cleaned, 1 inch dice
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice
1 inch piece of fresh peeled ginger, chopped (optional)
1/4 tsp. salt (optional)

Directions:

In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.

If necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.