Banana Foster Dutch Baby for Father’s Day

Banana Foster Dutch Baby for Father’s Day

Dutch babySunday is Father’s Day.  Why night surprise dad with this yummy Banana Foster Dutch Baby?

You can serve it for breakfast or brunch or even as dessert after lunch or dunner.  It’s absolutely wonderful.  It’s creamy and rich caramel sauce, homemade of course, goes lovely with fresh bananas sliced over a yummy dutch baby pancake.

But first you might ask what exactly is a Dutch Baby.  Well it’s basically a German Pancake; it’s a cross between a crepe and a popover.  Traditionally German Pancakes are small round flat cakes but the American version somehow ended up being a large round pouffy cake best made in a cast iron skillet.

 

My Banana Foster Dutch Baby uses the basic recipe I use for the Dutch Baby with Lemon Curd and Blueberries.  I just use different toppings.  Click here for that recipe.

While you’re making the Dutch Babies in the oven you can make my simple homemade caramel sauce, or you can make the sauce earlier.  I always keep a jar in the fridge because the sauce is yummy on just about everything including ice cream, cakes, and fruit.  It’s great for dipping too!

Anyway once your Dutch Babies are done top it with sliced bananas drizzled with caramel sauce, then top it all off with whipped cream! You can’t possible go wrong!

Banana Foster Dutch Baby

Ingredients:

Dutch Baby or Mini Dutch Babies – Click here for the basic recipe

2 – 3 Bananas, sliced

Caramel Sauce – scroll down for the recipe

Whipped cream

Directions:

Make one large or 2 mini Dutch Babies according to the recipe

Make a batch of caramel sauce

Top with sliced bananas

Drizzle with caramel sauce

Top with whipped cream

Banana Foster Dutch Baby
Print Recipe
Banana Foster Dutch Baby
Print Recipe
Ingredients
Servings:
Instructions
  1. In a heavy sauce pan combine all ingredients except Vanilla Extract and stir over medium high heat
  2. Bring to a boil
  3. Cook for another 10 minutes or until it thickens - stir constantly
  4. Remove from heat and stir in vanilla extract
  5. Serve warm or store in a container in the refrigerator.
Recipe Notes

Refrigerated sauce may become too thick.  Heat in microwave for 30-60 seconds or until it loosens up enough to use.

Share this Recipe
Powered byWP Ultimate Recipe
Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
Print Recipe
Delicious Chicken Marsala
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Instant Pot Beef Gyros with Tzatziki Sauce

Instant Pot Beef Gyros with Tzatziki Sauce

Gyros seem to be getting trendy, even the fast food chains are putting them on their menus.  Makes sense I guess since Gyro (pronounced YEE-roh) can be considered fast food meaning you can grab a sandwich and eat it on the go.  Gyro meat can be either beef, pork, chicken, lamb, or a combination of these meats.  The meat is usually ground up and cooked on a vertical spit then thin slices are shaved off as needed to make plates or sandwiches.  Having grown up in New York City gyros have always been a familiar food, I remember seeing the big hunks of meat rotating behind a window at the corner deli or diner.  Anyway trendy or not we love Gyros, specially beef gyros!

We always grab a gyro or two when we’re in Greece and sometimes in NYC, I mean it’s not like we’re going to set up a huge vertical spit and roast meat for hours.  That’s why the  Instant Pot is a great addition to my kitchen!  I can make Beef Gyros anytime I have a yen for them.  The beef gyros made in my Instant Pot tastes pretty authentic and can be made in about half an hour!  Doesn’t beat a trip to Athens or Santorini, but it hits the spot!

The Beef Gyros I make in the Instant Pot are tender, juicy, and tasty; in short perfect!  We slather the pita with homemade Tzatziki, a creamy cucumber yogurt sauce, then fill it with meat and veggies, delicious!

Here’s the recipe for Instant Pot Beef Gyros and Tzatziki Sauce, hope you love it as much as we do!

This article contains affiliate links

The Beef

Ingredients:

2 Lbs. Chuck roast sliced into thin strips about 1/4″ long – cut meat against the grain

1 Large White Onion thinly sliced

1/4 Cup Olive Oil

1 Tbs. Garlic Powder

1 Tbs. Oregano

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1/4 Cup Fresh Lemon Juice

1/2 Cup Beef Broth

Shredded Iceberg or Romaine Lettuce

Sliced Tomatoes

Sliced Purple Onion

Sliced Cucumbers

1 Tbs Apple Cider Vinegar

Fresh Pita Bread or Naan

Directions:

Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot

Cover and make sure the valve is in the “Sealing” position

Turn pot on to Manual – high pressure

Set timer to 30 minutes

Once timer goes off allow the pot to sit for 15 minutes.  Then switch the valve to “venting” and allow the pot to depressurize.

Remove cover and stir.

While you’re waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies

Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use

Tzatziki Sauce

Ingredients:

1 Cup Finely chopped cucumbers – remove seeds before chopping

1 Cup plain whole milk yogurt

2 Tbs Fresh Dill chopped

1 Tsp Garlic finely minced

1/4  Tsp Salt

Directions:

Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.

Place cucumber in bowl and add in rest of the ingredients and mix very well.

Refrigerate until ready to use.

Sandwich assembly:

Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds

Place one pita bread flat on a piece of aluminum foil

Spread bread with Tzatziki Sauce

Place a layer of shredded lettuce over sauce

Remove desired amount of meat from pot and drain liquid then place over lettuce

Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired

Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat.

You can also make a plate or bowl instead of a sandwich.  Any left over tzatziki can be used a dip, just place in a dish or bowl and drizzle with olive oil.  Dip pita chips in the sauce for a great snack or appetizer!

 

Instant Pot Beef Gyros with Tzatziki Sauce
Print Recipe
Instant Pot Beef Gyros with Tzatziki Sauce
Print Recipe
Ingredients
Tzatziki Sauce
Servings:
Instructions
Beef
  1. Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot
  2. Cover and make sure the valve is in the "Sealing" position
  3. Turn pot on to Manual - high pressure Set timer to 30 minutes
  4. Once timer goes off allow the pot to sit for 15 minutes. Then switch the valve to "venting" and allow the pot to depressurize.
  5. Remove cover and stir.
  6. While you're waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies
  7. Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use
Tzatziki Sauce
  1. Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.
  2. Place cucumber in bowl and add in rest of the ingredients and mix very well.
  3. Refrigerate until ready to use.
Assembly
  1. Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds Place one pita bread flat on a piece of aluminum foil Spread bread with Tzatziki Sauce Place a layer of shredded lettuce over sauce Remove desired amount of meat from pot and drain liquid then place over lettuce Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat. 
Share this Recipe
Powered byWP Ultimate Recipe
Dutch Baby With Lemon Curd and Berries

Dutch Baby With Lemon Curd and Berries

Lately I’ve been really loving these Dutch Babies!  You might be wondering what exactly is a Dutch Baby.  No, I’m not referring to those adorable blond haired blue eyed cuties one would expect to see in Amsterdam, I’m talking about these yummy dessert or breakfast pancake like creations topped which sweet or savory morsels of goodness.

A Dutch Baby is sort of a cross between a pancake, a crepe, and a popover.  And before you can ask it did not originate in the Netherlands, in fact there is nothing “Dutch” about it.  It is also called a German Pancake and in Germany is called an Apfelpfannkuchen and was originally served as 3 small pancakes with lemon squeezed on it and then sprinkled with sugar.  Somehow it evolved into larger sized pancakes.

But back to the name, the story goes that a Seattle diner called Manca’s Cafe back in the 1900s to the1950s served the German Pancake called Deutche Pancake (Deutche is the German word for well German).  The owner’s name was Victor Manca, and his young granddaughter could not pronounce Deutche, instead she called it Dutch.  And so the Americanized German Pancake was born!

However it got its name it’s still a delicious addition to breakfast, lunch, or even dinner; remember you can top it with just about anything.  I’m not a big pancake fan, but I do love crepes; unfortunately I seldom make them at home because I really don’t like standing at the stove frying either one, I find it tedious.  That’s why I love a Dutch Baby!  It’s not fried, it’s baked!  Now that’s something I can definitely get behind!.

Seriously Dutch Babies are super easy to make, you just mix the ingredients together, pour the batter in a cast iron skillet, pop it in the oven and in less than half an hour your Dutch Baby is ready to be topped and served!  Easy peasy nice and breezy!

I’m sharing this simple Dutch Baby recipe today.  I topped my Dutch Baby with lemon curd and fresh berries, it made a great dessert!  You can top it the same way; sprinkle it with powdered sugar; spread it with jam; or even top it with ham and cheese for a nice savory lunch or dinner.  In short just top it anyway you want!

Now this recipe makes a large Dutch Baby, I made it in a 10″ skillet.  You can adjust the recipe to suit your needs or if you like you can split the batter between two 5″ skillets and have personal pan Dutch Babies that each person can top the way they want.  If you’re making the large version just slice it up into wedges like you would a cake to serve.

 

 

Dutch Baby With Lemon Curd and Berries
Print Recipe
Dutch Baby With Lemon Curd and Berries
Print Recipe
Ingredients
Servings:
Instructions
  1. Place eggs, flour, milk, sugar, vanilla, salt, and lemon zest into a blender and blend until smooth
  2. Place butter in a cast iron skillet or any type of heavy skillet and place it in the oven until butter has melted.
  3. Pour batter into pan and bake for 20 minutes until the edges have puffed up and the pancake is golden brown
  4. Lower oven temperature to 300 and bake another 5 minutes
  5. Remove from oven and spread with lemon curd, top with fresh berries, and sprinkle powered sugar over all.
Share this Recipe
Powered byWP Ultimate Recipe
Instant Pot Shredded Beef Flautas

Instant Pot Shredded Beef Flautas

I’ve recently jumped on to the Instant Pot bandwagon and my life has never been the same!  Instant Pots are basically crockpots on steroids, at least that’s how I’d describe them.  The can do just about everything a crockpot can do only they do it faster!  Because Instant Pot uses pressure to cook food instead of constant slow heat like a crockpot meals can be made not only faster but better tasting because they get tender but don’t get mushy like veggies do when cooked in a crockpot.  That’s why making this Instant Pot Shredded Beef is the perfect way to make fillings for tacos, chimichangas, burritos, and more.

Today I’m going to share with you my recipe for Instant Pot Shredded Beef Flautas.  Actually it’s basic shredded beef with Mexican spices which I’m using to fill flour tortillas which I then deep fry.  That’s what a Flauta is a rolled and fried four tortilla, some folks call them taquitos, but what ever you call them they’re yummy just the same.

Instant pot shredded beef

You can use this Instant Pot Shredded Beef to fill just about anything you need to fill with shredded beef; like burritos, chimichangas, enchaladas, empanadas, and more.

Instant pot shredded beefI’ve always used skirt or flank steaks to make shredded beef, they turn out pretty tender making them pretty easy to shred.  But once I started making this Instant Pot Shredded Beef the shredding is even easier, the meat literally just falls apart!

I’m sure you’ll love this recipe so make plenty.  I usually freeze extras so that I can use them later for burritos, chimichangas or whatever.  If you’re going to freeze it be sure you use freeze safe containers and label them.  Because it’s shredded the beef will last in the freezer for about a month so be sure you use it soon!

Post contains affiliate links

Instant Pot Shredded Beef Flautas

Ingredients:

2-3 Lbs. Flank or skirt Steak

2 Tbs Lawry’s Carne Asada Seasoning

1 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Black Pepper

1/4 Cup Olive Oil

1 Cup Water

1 Package Fajita size Flour Tortilla

1 Package Shredded Monteray Jack/Cheddar Cheese blend

1 Bunch Fresh Cilantro chopped

Oil for frying

Toppings of your choice – Salsa, Pico de Gallo, Cheese, Sour Cream, Guacamoli

Directions:

Combine spices in a small bowl then add olive oil, stir very well

Rub oil mixture to both sides of steak

Let sit in fridge for at least 1 hour

Place trivet in Instant Pot

Pour 1 cup water into pot

Place steak on to trivet

Set on Manual and adjust time to 30 minutes

Secure lid and make sure valve is in sealing position

When pot beeps allow to depressurize naturally it takes about 30 minutes

Once pot is completely depressurized remove lid carefully and take out steak

Place steak onto chopping board and shred using 2 forks

instant pot shredded beef

Place shredded beef in a bowl ready to fill your tortillas

Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro

Roll up and fry in hot oil

Drain on paper towels and serve with desired garnishes

 

 


Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
Print Recipe
Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl then add olive oil, stir very well
  2. Rub oil mixture to both sides of steak
  3. Let sit in fridge for at least 1 hour
  4. Place trivet in Instant Pot
  5. Pour 1 cup water into pot
  6. Place steak on to trivet
  7. Set on Manual and adjust time to 30 minutes
  8. Secure lid and make sure valve is in sealing position
  9. When pot beeps allow to depressurize naturally it takes about 30 minutes
  10. Once pot is completely depressurized remove lid carefully and take out steak
  11. Place steak onto chopping board and shred using 2 forks
  12. Place shredded beef in a bowl ready to fill your tortillas
  13. Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro
  14. Roll up and fry in hot oil Drain on paper towels and serve with desired garnishes
Share this Recipe
Powered byWP Ultimate Recipe