B A N A N A S... Go bananas!!

My favorite Banana Bread recipe comes out of "Nielsen Family Favorites" recipe book. It's all the favorite recipes from my hubbies side of the family. It really should be published for all to enjoy. So many of his Aunts, cousins, and so on, are amazing cooks and have gone to cooking classes. I feel like these recipes are the best of the best (well, there is the occasional "O-kay, not going to do that recipe again." But it doesn't happen too often).

So here is the recipe that was put in by Jake's cousin, Michelle.

Banana Bread

1 C. Sugar
4 T. Butter
1 Egg
1 C. Mashed bananas (4-5 thoroughly ripe bananas)
1 1/2 C. Flour
1/2 tsp. Baking soda
Cream butter, sugar, and egg. Beat in the rest of the ingredients and mix well. Bake in a greased and floured loaf pan. Bake for 50-60 minutes at 350°. (I bake mine at 325° for around 70min. so the outside doesn't get too done before the inside is cooked.)

2 months later...

I absolutely LOVE cooking this blessed Turkey on this blessed holiday all because of this blessed (that's right, I did say it again) recipe. "Absolutely fool proof!" to quote Julia Childs. Very easy and ends up being the most beautiful turkey. The picture below is from my first time cooking it in 2006.
Maple-Roasted Turkey with Sage Butter
Recipe courtesy Tyler Florence

• 1 stick unsalted butter, softened to room temperature
• 1/4 bunch fresh sage, finely chopped
• Kosher salt and freshly ground black pepper
• 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
• 8 strips bacon
• 1/2 cup maple syrup
  
• 2 tablespoons hot water
  

Directions

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. {I don't use "kosher salt" or "freshly ground pepper" AND I use dried sage off my spice rack since this is about the only time each year I use it. I use as much as it takes to look like a good mixture with the butter. I don't think you can go wrong on this one.}

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. {I bath the bird under the skin with the butter mixture. I push up the skin as much as I dare without breaking the skin and massage the butter into the breast meat. You can see where the bird is darker colored on my picture - that's from the sage and butter under the skin.}

Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy. {I find that the worst thing you can do is overcook the turkey. We get so afraid of it being raw that it ends up being super dry from cooking too long. Just my observation.}

Zoppa Tuscana

This soup is supposedly the same recipe as Olive Garden's Zoppa Tuscana Soup. I can't guarantee that but I think I like this just as much as theirs.

Zoppa Tuscana Soup

2 3/4 C. Chicken Broth
1/4 C. Heavy Cream
1 Med. Russet Potato cut into bite size pieces
2 C. Kale chopped
1/2 lb. Spicy Italian Sausage (I find this a little spicy even when I use mild Italian sausage)
1/4 tsp. Salt
1/4 tsp. Crushed Red Pepper (maybe go lighter on this if you don't like spice)

Grill or cook sausage then cut it up (I cook mine like hamburger). Combine broth and cream over medium heat. Add potato and Kale to pot. Add rest of ingredients. Simmer until tender. *Serves 4 peeps as an appetizer or 2 as an entree.