Banana Pepper and Cilantro Salsa

A great summer salsa!

2 large hot banana peppers or 6 jalapenos
4 to 5 large tomatoes
2 tbsp olive oil
1 tbsp white vinegar
1/4 tsp each of salt and freshly ground black pepper
1/2 cup chopped fresh coriander

Seed and cut peppers into thin julienne strips or finely chop and place in a bowl.  Cut tomatoes in half and squeeze out all seeds and juice.  Chop and add to peppers along with oil, vinegar, salt and pepper.  Stir until evenly coated.  Stir in coriander. Serve right away or refrigerate until ready to serve.

Quick Chili

1 1/2 lbs (750 g) round or sirloin steak
1 to 2 tbsp butter or olive oil
4 onions, chopped
6 large crushed garlic cloves
2 tbsp chili powder
1 tsp each of cinnamon and dried leaf oregano
1/2 tsp each of salt and pepper
1/4 tsp cloves or allspice
28 oz can diced tomatoes
7 oz can tomato sauce
10 oz can beef broth, plus 1/2 cup water
6 sweet bell peppers, preferably red, green and yellow
1 bunch fresh coriander or parsley
2 (19oz) cans red kidney beans, drained

• Cut steak into 1/2 in cubes.  Melt butter in a large wide saucepan set over medium high heat.  Add meat and stir often until browned.  Add onions, garlic and seasonings.  Stir frequently until onions have softened, about 5 min.  Stir in tomatoes, sauce, broth and water.  Bring to a boil, reduce heat to low and simmer until beef is tender, about 20 to 30 min.  Stir often.  Meanwhile, coarsely chop peppers and coriander.  When beef is tender, stir into chili along with beans.  Taste and add salt if you wish.   Continue cooking, uncovered, until peppers are cooked as you like, about 10 to 15 min.  Chili can be covered and refrigerated for up to 3 days or frozen.

Pumpkin Harvest Cheesecake

yum!

3/4 cup chocolate wafer crumbs
1//3 cup finely chopped pecans
3 tbsp butter, melted
1 1/2 cups canned pumpkin
3 eggs at room temperature
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp each ground ginger and nutmeg
3 pkgs cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch

CRUST:  Heat oven to 350 F.  Combine first three ingredients and press onto bottom of a 9 inch springform pan.  Bake 10 minutes.

FILLING:  Whisk together pumpkin, eggs, brown sugar and spices.  Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture.  Pour over crust.   Bake 50 to 55 minutes or until centre is just set.  Remove from oven and run knife around rim of pan.  Cool thoroughly at room temperature.  Refrigerate overnight.

**drizzle chocolate over cheesecake for a pretty effect.

Banana Bread

A wonderful loaf with chocolate chunks!

2 eggs, lightly beaten
1 cup mashed ripe bananas
1/3 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
8 squares semi-sweet chocolate, coarsely chopped
1/2 cup chopped nuts
1/4 cup brown sugar
1/2 tsp cinnamon

Heat oven to 350F.  Stir eggs, banana, oil and milk until well blended.  Add flour, sugar, baking powder and salt; stir just until moistened.  Stir in chocolate and nuts.  Pour into greased 9 x 5 inch loaf pan.  Combine brown sugar and cinnamon.  Sprinkle on top of batter.  Bake for 60 minutes or until wooden pick inserted in centre comes out clean.  Cool 10 minutes.  Remove from pan; finish cooling on rack.

Sauteed Chicken Breasts

2 tbsp all purpose flour
1/8 tsp freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp vegetable oil
1 can Condensed Italian Style Tomato Soup
1/2 cup water

1. Combine flour and pepper.  Coat chicken lightly with flour mixture.
2. In large skillet over medium high heat, heat oil.  Brown chicken 5 minutes on each side.  Remove chicken from skillet; set aside.  Pour off fat.
3. In the same skillet, combine soup and water.  Bring to boil.  Return chicken to skillet.  Reduce heat to low.  Cover; simmer  minutes or until chicken is no longer pink, stirring occasionally.

Makes 4 servings.

Killer Guacamole

This is a great dip!  For a healthier version I substitute the mayonnaise with Greek Yogurt.

2 ripe medium avocados
1/2 cup mayonnaise
1 tbsp lime juice (use fresh if you can - it makes a difference)
1 clove garlic, minced

Blend all ingredients until smooth and serve with pita chips or fresh veggies.  Also not bad on a hamburger.

Crispy Oven Baked Chicken Fingers with Caesar Dip

Definitely family friendly

1 ½ cups milk, divided

2 tbsp Dijon mustard, divided

1 ½ cups finely crushed crisp whole wheat crackers

1 lb boneless skinless chicken breasts

¼ cup all purpose flour

2 cloves garlic, minced

½ tsp salt

¼ tsp pepper

2 tbsp freshly squeezed lemon juice

½ cup freshly grated Parmesan cheese

1. Preheat oven to 450F.  Line a baking sheet with foil; butter or spray.
2. In a shallow dish, combine ¼ cup of the milk and 1 tbsp of the mustard.  Place cracker crumbs in another shallow dish.  Cut chicken breasts into about 3 inch by ½ inch strips.  Dip each chicken strip first into milk mixture then into crumbs, pressing to coat.  Place on prepared baking sheet.  Discard excess milk mixture and crumbs.
3. Bake chicken fingers for about 15 min or until browned and chicken is no longer pink inside.  Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper.  Bring to a boil over medium heat, whisking constantly.  Boil, whisking for about 3 min or until thick.  Remove from heat; stir in lemon juice and parmesan cheese.  Serve chicken with hot Caesar dip.