Good morning bloggies!
How have you been? What have you been up to? What about me? Well...yesterday, I got to spend some much needed time with my Nana (so much time that I forgot about Wednesday's Fair Fido post- my bad!). With gas prices so high it is hard to visit family as often as I would like, and I treasure the time I get to spend with them.
How hungry are you this morning? My little cousin Ethan inspired this morning's post by chowing down on my Nana's bananas (what a rhyme!) yesterday. I found this recipe on the "Lick My Spoon" blog. Wouldn't this be a cute no-fuss snack or dessert in the heat this summer? I just love it!
How have you been? What have you been up to? What about me? Well...yesterday, I got to spend some much needed time with my Nana (so much time that I forgot about Wednesday's Fair Fido post- my bad!). With gas prices so high it is hard to visit family as often as I would like, and I treasure the time I get to spend with them.
How hungry are you this morning? My little cousin Ethan inspired this morning's post by chowing down on my Nana's bananas (what a rhyme!) yesterday. I found this recipe on the "Lick My Spoon" blog. Wouldn't this be a cute no-fuss snack or dessert in the heat this summer? I just love it!
Banana Boats
Ingredients:
Bananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)
Chocolate chips, butterscotch, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)
Foil
Bananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)
Chocolate chips, butterscotch, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)
Foil
Preparation:
1. Choose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.
1. Choose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.
2. Slit the banana lengthwise.
3. Stuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.
4. Line your grill with foil, and place the nanas on top.
5. Grill with the cover on until toppings get melty and delicious.
6. Eat with a spoon.
Hang in there guys it's almost the weekend!
Have a blessed day :-)
Cassidy
or Poblano chilies then the stem and seeds will need to be removed. Using a paring knife cut a circle around the top stem area of the pepper and then twist off the stem cap. Then carefully remove any excess seeds that are inside the pepper. Add 2 quarts cool tap water to the 4 quart sauce pot and add a little salt then add the cleaned Anaheim peppers. Bring to a boil and then reduce heat to a simmer until peppers are soft, or about 30 to 40 minutes. Drain peppers 
and allow to cool completely. If using canned whole green chilies start at step 2 below. Place the chilies on the sheet pan to ensure they are whole and intact. You will find that in most cases the canned green chilies tend to be very delicate and break easily, handle them with great care when taking them out and un-folding them in preparation for stuffing. (See Anaheim chilies in the above image)
In a small mixing bowl blend the egg yolk, milk, flour, salt and olive oil until smooth. Allow to rest for at least 20 minutes then blend again for a few more seconds. In the meantime in a separate mixing bowl beat the egg whites until stiff but not dry to a soft peak stage. Keep the separate beaten egg whites ready, we will get back to them soon.
