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2 tablespoons unsalted butter
1/2 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup
Butter or vegetable oil

Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.

1 onion, sliced thinly
2 garlic cloves, minced
5 tablespoons olive oil
1 (3/4-pound) eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarsely (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
1 pound penne pasta

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, coriander, and fennel seeds. Add salt and pepper, to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. In a large pot of boiling salted water cook pasta until al dente. Serve with ratatouille.

8 whole whiting
1 1/2 cups olive oil
3/4 cup lemon juice
5 cloves garlic, minced
2 tablespoons parsley
Salt and pepper, to taste
1/4 cup flour

Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.

2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

1/4 C soy sauce
2 Tbl fresh lime juice
2 Tbl honey
1/8 tsp ground red pepper
1 Tbl canola oil
1 Tbl dark sesame oil
2 Tbl minced fresh ginger
2 garlic cloves, minced
4 (6- to 8 - ounce) yellowfin tuna fillets or mahi mahi, about 1″ thick

Whisk together first 4 ingredients in a small bowl until well combined. Set aside. Heat canola oil and sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook, stirring constantly, 1 minute or until fragrant. Stir in soy sauce mixture and bring to a boil. Add fish fillets; cook, covered, 4 minutes. Carefully turn fillets over using a spatula, cover, and cook 3-5 additional minutes. Transfer fillets to serving plates, and drizzle each evenly with pan sauce. Serve immediately. Make 4 servings.

**Or combine all ingredients in a bowl and let fish marinate for 20-30 mins. Then pan sear or grill.

It’s been a while since I have posted anything new. As you may know, my father passed away on December 18. I just want to say “Thanks” to everyone who offered their prayers and support for me and my family.

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
3 cups blueberries (1 cup of which will make the syrup)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.Preheat oven to 350 degrees.

In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.

Increase temperature to 400 degrees.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling.

Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.

2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
1 can (10 oz.) cooked chicken, drained
1 can (10 3/4 oz.) cream of chicken or cream of mushroom soup
1/4 tsp. thyme
1/4 tsp. pepper
2 (9-inch) frozen ready-to-bake pie crusts

Preheat oven to 375F. In medium mixing bowl, combine first 5 ingredients; mix well. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal, and pick top with fork. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.

Assorted fruit
2 cups pineapple juice
2 eggs
2 Tbsp. flour
1/2 cup fruit cocktail juice
2/3 cup sugar

Mix flour and fruit cocktail juice until smooth. Add beaten eggs, pineapple juice, and sugar. Cook until it comes to a boil, stirring constantly. When cool add 1 can pineapple, 1 can fruit cocktail and any fruit you like (bananas, oranges, etc.).