Fried Chicken With Attitude

Fried Chicken With Attitude

Prep Time15minsCook Time20 minsTotal Time35 mins

I'm always looking for ways to make my food tastier and fun, and so I came up with this great combination of flavours, together with a nice marinade which will leave you with really juicy pieces of chicken, whilst at the same time, have a crispy outer and a total 'wow' when it comes to flavour!

Servings: 4 Pieces

Ingredients

1. 4 pieces portions of chicken. Here I used 2 chicken legs cut at the joints making up 4 .

The Chicken Coating

1. 1 cups / 125 g All Purpose Flour
2. 2 Tablespoon of Seasoning see right for ingredients
3. Salt & Pepper if you wish

The Marinade

1. 2 Tablespoons Seasoning see right for ingredients
2. 1 Teaspoon Tabasco optional
3. Pepper and Salt to season. Go easy on the salt as the seasoning will add as your salt addition too!
4. 1 Cup Milk
5. 1 Tablespoon Vinegar or lemon juice

The Seasoning

1. Cup The ingredients below makes around 1/2 .
2. 3 Tbsp . sweet paprika
3. 3 Tbsp . garlic powder
4. 1 Tbsp . ground allspice
5. 1 1/2 tsp . ground nutmeg
6. 3/4 tsp . cayenne pepper (more or less depending on preferred spice level)
7. 1 Tbsp . kosher salt
8. 3/4 tsp . freshly ground pepper
9. 2 Teaspoons sugar

Instructions

1. Cut the chicken between the joints (if using legs) to make two pieces wash in cold water then set aside.
2. In a bowl, make up the seasonings and combine well.
3. In a zip bag or bowl, add the milk and vinegar / lemon juice and 2 Tablespoons of the seasoning mix. You can also add some Tabasco if you like it hot. Add the chicken and chill for a couple of hours for the flavors to infuse.
4. In a bowl, add the flour and remaining 2 tablespoons of seasoning mix. If you have any seasoning left over, you can store in an airtight container or add to the milk marinade if you wish.
5. When you are ready to cook the chicken, set the oven to 220C / 475 F / gas 7 and in a fry pan, add some olive oil until it reaches about 1 inch deep. Heat the oil until it is hot.
6. Cover the chicken in the flour mix and dust off excess.
7. Then transfer to the fry pan, skin side down first. Turn over when golden brown and fry the other side. When done, place on the baking tray and put in the oven for around 20 minutes until the chicken is cooked through.
8. If the oil is hot enough, your chicken should NOT be greasy as the heat from the oil will quickly seal the outside. If the oil is not sizzling when you put the chicken in, the chicken will absorb the oil and then it will be greasy, so drop a dot of flour in the oil and see if it sizzles first!
9. *** cook times will vary depending on the thickness of the chicken so use your judgement!
10. Serve with your favourite dips. I used Garlic Mayo and Chinese Sweet Chili Sauce. Both delicious!

Recipe Notes

Please note, you can also use this recipe to make oven baked chicken, or simply use the marinade for the chicken and go on to grill or bake. You choose!

Mint Brownie Cookies

Mint Brownie Cookies

 Ingredients

• For the cookies:
• 1 Box (18 oz.) brownie mix (I used Duncan Hines)
• 1 tsp. vanilla
• 1 large egg
• 1/4 c. butter, softened
• Mint Frosting:
• 3 c. powdered sugar
• 6 Tbsp. melted butter
• 4 Tbsp. milk
• 1 tsp. mint extract
• 3 drops green food coloring

Instructions

• For the cookies, preheat the oven to 350 degrees fahrenheit and line cookie sheets with nonstick baking mats or spray lightly with nonstick cooking spray.
• In the bowl of an electric mixer, mix together brownie mix, vanilla, egg, and butter. Scoop or form into 1 1/2" balls and place 2" apart on prepared cookie sheets. Bake for approximately 8 minutes. Allow to cool for a few minutes on the cookie sheets before removing them to a cooling rack to cool completely.
• Make mint frosting by adding powdered sugar, milk, mint extract and green food coloring to a mixing bowl. Melt butter in a separate bowl in microwave and add to mixing bowl. Mix until combined. Dip cooled cookies halfway in the mint icing and place them in the refrigerator until the icing is completely set.

Notes

These cookies are best when kept in the fridge.

Cheesy Taco Cups

Cheesy Taco Cups

  

Yields 12 cups

These Cheesy Taco Cups are the perfect game day snack! Your favorite taco ingredients are layered in wonton wrappers and baked in mini form. Easy to make and even better to eat, you'll enjoy these handheld cups that are packed with so much flavor!

10 min -Prep Time

25 min -Cook Time

35 min -Total Time

INGREDIENTS

• 24 wonton wrappers
• 1 pound lean ground beef
• 1 (1.25 ounce) envelope taco seasoning
• 2 cups salsa (any kind)
• 1 cup shredded cheddar cheese
• Toppings
• Black olives
• Diced tomatoes
• Cilantro
• Sour cream
• Guacamole

INSTRUCTIONS 

• Preheat oven to 350F. Lightly grease a 12-count regular muffin tin with non-stick cooking spray.
• Layer two wonton wrappers into each muffin tin, pressing down and up edges. Set aside.
• In a large skillet, cook and crumble ground beef. Drain and then return to skillet.
• Add salsa to ground beef and stir to combine. Bring mixture to a boil, then simmer for 5 minutes.
• Fill each muffin tin with ground beef mixture (roughly 1-2 tablespoons per tin).
• Top ground beef with shredded cheese.
• Bake for 13-15 minutes, or until cheese is melted and wrappers are slightly browned.
• Remove from oven and let cool for 5 minutes.
• Remove cups from muffin tin and sprinkle on your favorite toppings.
• Enjoy!

SOUTHERN SWEET TEA SANGRIA

SOUTHERN SWEET TEA SANGRIA

As the year rolls into summer it's time to pause and recharge yourself. Take a break and sip something refreshing such as this Southern Sweet Tea Sangria.

(  PREP TIME: 20 MINUTES  )                            

INGREDIENTS:

• 3 cups Southern Breeze Peach Sweet Tea
• 1 bottle White Wine
• 3 ounces Orange Liquor
• 2 medium Peaches sliced
• 1 cup Blackberries sliced
• Juice from 1/2 a Lemon
• 2 tablespoons Fresh Mint crushed plus more for garnish

INSTRUCTIONS:

Place the ingredients listed above, in order, into a pitcher and gently stir to mix all ingredients. Let the mixture chill in the fridge for about 20 minutes. Serve over ice.

Poori Bhaji

Poori Bhaji

Prep. Time : 30 mts.

Ingredients for Poori:

Wheat Flour       : 2 cups

Curd      :  2 tbsp

Oil           : 1 tsp

Sugar     : 1 tsp

Salt         : as required

Warm water       : as required

 Ingredients for Bhaji:

Potato  : 2 nos. large

Carrot   : 1 no.

Onion    : 1 no

Ginger  : small piece

Green chilly        : 2 nos

Curry leaves       : few

Turmeric Pdr      : ½ tsp

Method :

In a wide vessel, mix all the ingredients with warm water and work out a smooth dough with your hands. Keep it covered for 15 mts. Then make small balls and shape into flat rounds using rolling pins. (Use poori press/ Rotimaker).

Heat Oil and deep fry each pooris, splashing oil from sides and gently pressing on top with the slotted spoon, which helps it to puff up. Turn and fly to a golden brown and drain to a kitchen tissue.

For Bhaji, boil and cook the potatoes and carrot in a pressure cooker. Once done, peel the skin and mash the potato and carrot with a fork. Slice Onions, cut chilly into rounds and chop ginger. Heat oil, pop mustards, add sliced onions, ginger, chilly, curry leaves and sauté for some time. Add the turmeric pdr and salt and the mashed potato and carrot. Mix well. Enjoy your fluffed pooris with the delicious bhaji.

Tips:

The Poori dough should be soft and not sticky. Add water carefully little by little to avoid stickiness. Knead well to a smooth dough.

Poori should be fried in very hot oil, on high flame throughout. Or it will absorb oil.

Enjoy a great breakfast with Poori Bhaji. 

Valentine’s Swirl Cake

Valentine’s Swirl Cake

Yield: 8 servings

Serving Size: 1 piece

Valentine’s Swirl Cake
 

Ingredients

• 1 box white cake mix + Ingredients to prepare cake
• 1 Tbsp strawberry jello
• 1 container white frosting
• Pink Gel Food Coloring

Instructions

• Preheat oven to temperature on cake mix. Generously grease a fluted tube cake pan. Make cake batter according to directions on box.
• Pour 1/2 of the batter into a small bowl; stir 1 Tbsp strawberry jello into cake mix until well mixed.
• Pour 1/2 of the red cake batter into bottom of pan. Carefully pour remaining white batter over red batter. Top with the rest of the red batter. The red batter will not completely cover the white batter.
• Bake as directed on box. Cool cake 5 minutes. Flip out of pan onto cooling rack and cool cake completely.
• When cake is cooled, divide the frosting evenly into 2 microwaveable bowls. Microwave 1 bowl of frosting on high a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting over the cake. Repeat microwaving second bowl. Stir in the pink gel food coloring. Drizzle over cake. *Note you do not need to use all the frosting!
• Let the cake stand until frosting is set. Enjoy!

CASHEW COCONUT SMOOTHIE

CASHEW COCONUT SMOOTHIE

PREP TIME: 20 MINUTES

INGREDIENTS:

• 1 cup Coconut Milk
• 1 Frozen Banana medium
• 1/8 cup Cashews
• 1/4 cup Raisins
• 1/4 cup Rolled Oats
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Agave
• Chocolate Covered Espresso Beans topping

INSTRUCTIONS:

Place all ingredients into a blender and blend until smooth.

Mandarin and Pineapple Cheesecake

Mandarin and Pineapple Cheesecake

Mandarin and Pineapple Cheesecake

Here’s a simple yet delicious cheesecake bursting with juicy pineapple in the filling. It’s a really refreshing cheesecake, and even better, it’s No Bake and incredibly easy to make!

Prep Time-10 mins     Cook Time-4 hr     Total Time-4 hr 10 mins     Servings: 6

Ingredients

The Base

• 2 1/2 oz or 75 g butter
• 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers

The Filling

• 7 oz fl or 200 ml fresh whipping cream
• 7 oz or 200 g cream cheese room temperature
• 1 cup or 150 g of Chopped pineapple drained
• 1 Tablespoons Icing sugar / powdered sugar optional
• 1 Can of drained mandarins for decorating the top

Instructions

• Cut out some parchment paper and line the base of the tin.
• Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

• In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
• Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
• Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
• Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.
• Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.
• Use a spatula and carefully smooth the surface of the mixture. Arrange the mandarins on the top. Place in the fridge for 4 hours minimum

Garlic Mushrooms

Garlic Mushrooms

TOTAL TIME-20 m   PREP TIME-5 m   CALORIES-750

Garlic Mushrooms is an interesting side dish recipe that you can make at home for your loved ones in get-together and on special occasions like birthday and kitty parties. This Italian cuisine can go well with Focaccia bread, plain rice or noodles. You can also serve this creamy mushroom recipe as a starter to your guests in a party and they'll enjoy the spicy  flavors  present in it.

INGREDIENTS

• 200 gm mushroom button
• 1 kilograms White Sauce

METHOD

Step 1

For making this delicious mushroom recipe, prepare the white sauce first. For that, melt the butter in a pan and heat for a while, and add the flour and cook.

Step 2

In a deep bottomed pan, boil the milk. When its done, add it to the flour and butter mix, and whisk them well. Then add salt to it, mix it again and the white sauce is ready.

Step 3

Now prepare the garlic mushroom sauce. For that, heat butter in a pan, saute the chopped garlic (take 100 grams, and keep the rest aside) for a minute. When done, add the chopped mushrooms and cook till the mushrooms become soft and tender.

Step 4

Now, add thyme and freshly prepared white sauce in the cooked mushrooms. Then add the fresh cream, white wine and cheese to the pan. Check the seasoning and keep aside.

Step 5

For whole mushrooms in liquor, take the other 100 grams of button mushrooms and cut the top half of the mushrooms and leave aside the mushroom stems.

Step 6

On medium flame, put a sauce pan and heat butter in it and saute the garlic and leek for 2 minutes. Then add the mushrooms and cook till they become soft. Now, add the thyme and white wine along with vegetable stock, and cook till the mushrooms are cooked.

Step 7

When your mushrooms are prepared, the next step is to assemble them. For the same, take the desired portion of the mushroom sauce along with the number of mushroom pieces you want and heat for 2 minutes. Top it up with fresh cream and mix it well.

Step 8

Garnish the freshly prepared garlic mushrooms with grated Parmesan cheese and parsley and serve it Focaccia bread or your choice of Italian bread.

CHILLI CHICKEN RECIPE INDIAN-STYLE

CHILLI CHICKEN RECIPE INDIAN-STYLE

Chilli chicken is a popular Indian-Chinese appetiser that goes fabulous as a side dish to fried rice or noodles too

• PREP TIME-20 mins

• COOK TIME-20 mins

• TOTAL TIME-40 mins

 INGREDIENTS

• 250 grams of boneless chicken pieces, cubed

For batter:

• ½ cup of plain flour (maida)
• ¼ cup of cornflour or cornstarch
• 1 tsp of ginger garlic paste
• ¼ tsp of Kashmiri chilli powder
• 1 tsp of soya sauce
• ½ tsp of black pepper powder

For stir-frying:

• 1 tbsp of oil
• 1 cup of cubed onions
• ½ cup of cubed capsicum (bell pepper)
• 2-3 green chillies, slit
• 1 tsp of crushed garlic
• 1 tsp of grated ginger
• 1 tsp of tomato ketchup
• 1 tsp of vinegar or lime juice
• 2 tbsp of minced spring onions or coriander leaves for garnish

INSTRUCTIONS

Clean and cut the chicken pieces into bite-sized cubes

Prepare the rest of the ingredients and keep it ready

Mix all the ingredients for the batter and add enough water to make a thick batter (similar to bajji batter)

Add the chicken pieces to this

Heat oil for deep frying

When the oil is smoking hot, add the chicken pieces thoroughly coated in the batter

Fry on medium heat until golden brown

Drain and set aside

Proceed with the next batch until all the chicken is fried

Drain and set aside

Heat oil and add the onions, ginger, garlic, and green chillies

Saute until the onions turn transparent and soft

Then add the soya sauce, vinegar or lemon juice, and tomato ketchup

Saute for 2 more minutes

Then add the fried chicken pieces and capsicum

Sprinkle some water and cover the pan

Cook on very low heat for 4-5 mins or until the ingredients come together nicely

Uncover, give everything a good mix, check for salt and add more if needed, and remove from heat

Garnish with spring onions or coriander leaves

Serve hot as an appetizer or side dish with fried rice or noodles

NOTES

Instead of green chillies, you can add green chilli sauce

The vinegar or lemon juice is optional but I usually add some for the tang it gives

You can use capsicum in any colour

You can also follow the same recipe with small pieces of chicken with bone

The batter ingredients are very customisable. You can opt to add pepper in the final stage rather than into the batter, for example

Chicken Cutlets

Chicken Cutlets

Chicken cutlets are an all-time favorite appetizer. It makes delicious snacks, and the crispy, crunchy bites are loved by kids and adults alike. This crispy Chicken cutlets can be also substituted as patties in burger, or can be rolled with little Mayonnaise in Rotis for a quick meal. It is a very gratifying and protein rich snack for kids and you can make it more interesting by shaping them in differently shaped molds.

Cutlets are a regular starter for all our family get-togethers’. Daddy’s beef cutlets were everyone’s favorite and I was an expert in making cutlets even when I was a novice in cooking. Once we moved to Dubai, Chicken cutlets replaced beef cutlets and soon it became a family favorite. I always cook chicken and mince it. Some people mince it raw, but I have not tried it yet, as I am pretty comfortable with the smooth and crispy cutlets. You can try adding half a carrot to the mince along with potatoes, to make it more nutritious and appealing for the kids. It can be made earlier and kept refrigerated in the freezer for 2-3 weeks to save time. So, here is a tried and tested recipe for scrumptious Chicken cutlets.

Time: 30 -40 mts.

Serves:  (makes  around 30 cutlets)

Ingredients:

• Chicken Breast  : 400 gms
• Turmeric powder             : ½ tsp
• Pepper Powder                : ¼ tsp
• Big Onion             : 3 nos
• Green Chillies    : 4-6 nos.
• Ginger  : 2” piece
• Coriander leaves              : little
• Mint leaves        : little (less than coriander leaves)
• Curry leaves       : little
• Garam Masala Powder  : 1 tsp
• Potato  : 2 large nos.
• Bread crumbs    : as required
• Egg         : 1 no.

Method:

Wash and clean the chicken Breast. Cut into small pieces, add turmeric, pepper and salt. Mix well. Add little water(less than a quarter cup) and cover and cook in a pan (stir in between). The water should dry off. Mince this chicken and keep aside. Boil the potatoes in the pressure cooker. Grind the Onions, ginger, chillies, Coriander leaves, mint leaves and curry leaves in the mixer to get a slightly grainy paste. Heat 2 tbsp oil in a Kadai. Add this paste and fry for few minutes stirring continuously. Once the paste turns slight brown, add the minced chicken. Add little extra salt to be enough for potato as we add potato later. Fry for a few minutes stirring all the time. Add 1 tsp garam Masala, mix well and turn off heat. Let it cool for some time.

Chicken Cutlet Chicken Cutlet

Chicken Cutlet Chicken Cutlet

Peel and mash potatoes and add this to the Chicken mix and combine well. Take small balls and firmly press and shape into round or desired shapes with your hands or cutlet shaper.

Chicken Cutlet Chicken Cutlet

Dip these in beaten egg and roll in bread crumbs. Heat oil and when hot, deep fry the cutlets till both sides are golden brown. Your scrumptious Chicken cutlets are ready. Serve the chicken cutlets with sauce or Onion salad.

Quick Salad for cutlets:

Slice onions, add a pinch of salt, mix and squeeze water out, add sliced green chilies and tomato (optional). Finally add little vinegar.

Tips:

Coriander, mint and Curry leaves add to the flavor of Chicken cutlets, but mint should be moderately used (lesser than coriander and curry leaves) so as not to overpower other flavors.

If the oil is not hot enough, the chicken cutlets will absorb oil and turn soggy.

Oil should be perfectly hot (not smoking hot). To check, just put one small bread crumb into oil and it should pop up instantly.

Don’t overcrowd the frying pan. Fry only two or three cutlets at a time.

You can try toasting the cutlets in a tawa. Pour little oil and toast both sides to a golden brown.

Relish the crispy and delicious Chicken cutlets. 

SPICY FRIED CHICKEN SANDWICH

SPICY FRIED CHICKEN SANDWICH

INGREDIENTS

• 2 chicken breasts
• 2 eggs
• Salt & pepper, to taste
• Flour for dredging
• Breadcrumbs (I used Italian flavored ones)
• Peanut oil, for frying
• Sauce:
• 1/2 cup mayo
• 1 tablespoon sriracha sauce
• 2 cloves garlic, minced
• 1/2 teaspoon chipotle chili pepper
• 1/2 teaspoon smoked paprika
• Salt & pepper, to taste
• Other/Garnish:
• 4 buns
• Lettuce
• Tomato

INSTRUCTIONS

Prepare the sauce by combining all the sauce ingredients together. Set aside.

Cut each chicken breast in half lengthwise (I butterfly first to make it easier) so you end up with four pieces of chicken.

Prepare 3 bowls - one with the egg, another with breadcrumbs, and the third with flour. Start with small amounts of breadcrumbs and flour and add more as needed.

Heat 1/4" of peanut oil in a heavy skillet on medium-high heat.

One by one, dip each piece of chicken in the flour, then the egg mixture, and finally the breadcrumbs. Add each piece to the pan and cook for about 4-5 minutes per side or until the chicken is cooked through and the breading is golden brown.

Remove the chicken to a paper towel lined plate. If you want to toast the inside of the buns, simply place them in the same pan you cooked the chicken in for a couple of minutes.

Assemble the sandwiches and enjoy!

Chicken Apple Sausage Quick Cassoulet

Chicken Apple Sausage Quick Cassoulet

Ingredients

• 1 ½ Pounds Chicken Apple Sausages (about 6 each)
• Extra Virgin Olive Oil
• 5 Slices Thick-Cut Bacon, diced
• 1 Yellow Onion – diced
• ¾ Cup Carrot – peeled and small dice (about 2 medium carrots)
• ¾ Cup Celery – small dice
• 4 Cloves of Garlic – peeled and chopped
• 2 (15 ounce) Cans Cannellini Beans – rinsed & drained
• ½ Cup Reduced Sodium Chicken Broth
• ¼ Cup White Wine*
• 2 Sprigs each – Fresh Thyme and Rosemary, plus more for garnish
• 1 (14.5 ounce) Can Diced Tomatoes
• ½ Cup Panko Bread Crumbs
• Kosher Salt, Ground Black Pepper, to taste

Instructions

Preheat oven to 350 degrees F and grease a 9’’ baking dish. Set aside.

Heat 2 tablespoons of olive oil in a large, straight sided, oven proof skillet over medium-high heat. Add the chicken sausages and cook, turning frequently, until golden brown and cooked through, about 7-9 minutes. Remove from skillet and transfer to a plate.

Reduce heat to medium and add the bacon to the skillet. Cook until it starts to crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a small bowl or ramekin and set aside.

Drain off all but 2 tablespoons of fat from the pan (add more oil to get 2 tablespoons of fat if pan is dry). Add the onions and carrots to the skillet. Season with salt and pepper. Sauté for 3 minutes, then add the celery. Continue to saute, stirring, until celery is softened, an additional 2 minutes. Add in the garlic and cook until fragrant, about 1 minute.

Add in the beans, broth, wine, thyme and rosemary. Bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for 10 minutes.

Add in the tomatoes. Increase heat to medium-high and bring to a simmer again. Immediately reduce heat to medium-low to maintain a simmer. Cook, stirring frequently, for 5 minutes. Stir in the bacon. Taste and adjust for seasoning with salt and pepper. Remove thyme and rosemary sprigs and discard.

*Optional: Use a large spoon to transfer half of the beans to greased baking dish. Use tongs to transfer the chicken sausages on top. Evenly spoon and distribute the remaining beans into the dish.

Sprinkle the panko evenly on top and transfer to the oven. Bake for 20-25 minutes, or until beans are bubbly and panko topping is golden brown*. Let cool slightly before serving, garnished with fresh thyme and rosemary leaves.

Notes

1. If you are looking to pinch a few pennies, you can absolutely use dried white beans instead of canned. Just make sure you soak them and cook them prior.

2. While chicken apple sausages taste absolutely DELICIOUS in this dish, you can substitute any type of sausage you would like. Just make sure to follow the recipe and cook them fully before adding them to the cassoulet.

3. The white wine in the recipe just adds a nice depth of flavor, but you can skip it and just use all chicken broth if you would like.

4. You can make this cassoulet RIGHT IN the skillet (as I instructed in the “how to make this” section above). OR, you can transfer everything to a 9x9’’ casserole dish before baking. I transferred mine for photography purposes only. I suggest you just bake it right in the skillet for easy clean up. Just make sure you use a LARGE, STRAIGHT-SIDED, OVEN PROOF skillet (a cast iron skillet works wonderfully here).

5. If you want your panko topping to get extra brown and crunchy, you can switch the oven to high broil during the last couple minutes of baking. Just make sure you watch the cassoulet carefully as it can go from golden brown and delicious to burned in a flash!

Banana Chai Bread

INGREDIENTS

1 3/4 cups all-purpose flour

1 tablespoon baking powder

 1/2 teaspoon salt

 3/4 cup white sugar

1/2 cup lowfat cream cheese

 2 eggs

 3/4 cup mashed bananas

1/4 cup brewed chai tea

 Add all ingredients to list

METHOD

In a medium bowl mix together flour, baking powder, and salt.

In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.

Pour mixture into a greased 9x5 inch loaf pan.

Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.