These banana bars could be the best thing banana that I have ever eaten. They are not too sweet and have a delicate banana flavor. The cream cheese frosting adds a light creamy sweetness and definitely makes them a dessert. But we loved them without frosting, too.
Saturday, May 1, 2010
This cream cheese frosting is easy to make and great for many desserts, including carrot cake, cinnamon rolls and banana bars. The addition of the cream cheese makes the frosting more substantial and less sweet than a standard powdered sugar glaze.
Friday, April 30, 2010
Lentils are part of the legume family and though they are small they pack a nutritional punch. They are high in protein so are often a staple in vegetarian diets. Lentil dal is an Indian dish made of stewed lentils that is usually seasoned to taste. Serve with rice or naan bread.
Monday, April 26, 2010
Itsy Bitsy Foodies partnered with Kid Time Discovery Experience in Medford, Oregon to host a Cinco de Mayo Fiesta & Cooking Class this past Saturday. Over twenty chefs and their parents attended the party. We made homemade guacamole and corn and flour tortillas for our Cinco de Mayo fajita feast. The guest chefs then enjoyed a piñata stuffed with candy and decorated Mexican flag sugar cookies.
Thursday, April 22, 2010
Make an assortment of mini hamburgers for a party or a fun family meal. Lay out a smorgasbord of toppings and let everyone build their own slider. Serve the mini burgers with fruit salad, potato salad, french fries or sweet potato fries.
Wednesday, April 21, 2010
My sister-in-law came up with this idea when she was experimenting with some leftover Easy Pizza Crust dough. It reminds me of the dessert pizza we would order at pizza parlors when I was little but it’s better because you can control how much sugar and butter you add.
Monday, April 19, 2010
Paella has become the national dish of Spain and a symbol of Spanish cuisine in the eyes of many people outside of Spain. However, though you can find paella throughout Spain, it is truly a regional specialty of Valencia. Traditionally, the seasonings in paella are simple – saffron, garlic, salt and pepper – allowing the natural flavors of the meats and seafood to shine. But the beauty of this dish is that you can load it with the ingredients of your choice. My personal favorite is paella mixta, made with all sorts of seafood, sausage and chicken.
Sunday, April 18, 2010
One of our favorite Mexican restaurants makes a salsa out of chiles de Arbol, which has a different spice than the red salsas that you typically find at Mexican restaurants. After many incredible meals at this restaurant, we decided to try to make the chile de Arbol salsa at home. Our recipe is essentially our homemade salsa verde with the addition of chiles de Arbol. You can vary the spice level by adjusting the quantity of chiles.
Thursday, April 15, 2010
This recipe comes from Food Network, courtesy of Brian Boitano. But we baked the chicken instead of frying it. The nuggets still have the crunch of fried chicken but it tastes lighter.
Monday, April 12, 2010
This recipe comes from my good friend, Milena, in Germany. Similar to crêpes, German pancakes are large and thin and can be used for both sweet and savory dishes. When I made these recently for breakfast, I made the sweeter version and added grated apples and blueberries to some of the pancakes.
Saturday, May 1, 2010
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