Frozen Banana Bites

Do you ever crave a little bite of something sweet and chocolatey after a long day? These frozen banana bites could just be the ultimate solution! Promise! One banana bite seems to satisfy my sweet tooth! The banana freezes just like frozen yogurt - YUM! I think these would be a nice snack for little ones too - just make sure they don't have peanut allergies! I guess you could omit the peanut butter, but I think that is what absolutely makes these so indulgent!

Frozen Banana Bites

(Adapted from Ashley)
Yield: 10 bites

2 Large Bananas
1/2 C. Milk Chocolate Chips
2 Tbsp. Peanut Butter

Unsweetened Coconut Flakes, to garnish

Line a large glass or plastic dish (that has a cover) with parchment or wax paper. Cut up each banana into five equal pieces. Next, heat the peanut butter and chocolate chips in the microwave for about one minute. Stir until smooth. Using a toothpick, dip the banana pieces in the chocolate-peanut butter mixture. Lay them out on the parchment/wax paper (leave spaces between the banana bites when drying). Repeat process until all are in the dish. Sprinkle with the coconut flakes. Cover and transfer to the freezer for at least one hour. These will keep for a few days in your freezer. Actually, we enjoyed them even more when frozen for at least 24 hours.

Sriracha-Sesame Turkey Meatballs

When I find a recipe that looks delicious yet easy to throw together, I email it to myself immediately. I am always looking for simple, healthy meals that I can quickly make after work. Is anybody else with me on that?! The good thing about this recipe is that it would work well as an appetizer (for the Super Bowl!?!) or it works just as well as a main course over some greens or pasta. I love the little kick from the Sriracha too!

Sriracha-Sesame Turkey Meatballs

(Adapted from Kalyn)
Yield: 2 dozen meatballs

1 1/2 lb. Ground Turkey Breast
1 Tbsp. Garlic, minced
1 Tbsp. Fresh Ginger, minced
3 Green Onions, thinly sliced
1 Egg, lightly beaten
1/2 C. Bread Crumbs
1 1/2 Tbsp. Sesame Seeds

2-3 Tbsp. Sriracha Sauce (more or less, depending on taste)

1 tsp. Salt
1-2 Tbsp. Olive Oil
Additional Green Onions and Sesame Seeds, for garnish

In a medium bowl, mix the ground turkey, garlic, ginger, green onoins, egg, bread crumbs, sesame seeds, Sriracha and salt. Then form meatballs with your hands (mine were about 1 1/2 Tbsp. of turkey mixture; it will be fairly soft).

Heat 1-2 Tbsp. of oil over medium heat in a non-stick pan (I used a Le Creuset Au Gratin dish to sear the meatballs because it tends to evenly distribute the heat and the meatballs don't stick to the pan). Once the oil is hot, place the meatballs in the pan and cook until cooked through (about 25 minutes, depending on the size of your meatballs). Remember to turn the meatballs every 5 minutes so all sides get nicely browned. Serve warm as is or over a bed of greens to make it more of a main course. Garnish with additional sliced green onions and sesame seeds.

Chocolate-Dipped Gingerbread Biscotti

I've been following Lisa's blog, Authentic Suburban Gourmet, for a while now and it is fabulous. Check it out when you have time! When I saw her recipe for this biscotti, I "Pinned It" immediately! I knew these chocolate-dipped gingerbread biscotti were destined to be in my 2011 Christmas cookie boxes! I'm finally getting my life in order and wanted to repost the recipe so that I can remember it for years to come. These were quite delicious on Christmas morning with a cup of coffee!

Chocolate-Dipped Gingerbread Biscotti

(Recipe from Lisa)

Yield: 24 cookies

2 1/4 C. All Purpose Flour
1 1/4 C. Dark Brown Sugar, packed
2 tsp. Ground Ginger
1 1/4 tsp. Baking Powder

1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Nutmeg
1/4 tsp. Baking Soda
1 C. Pecans, coarsely chopped
1/2 C. Dates, chopped
1/4 C. Molasses
2 Large Eggs
2 tsp. Orange Zest

Position a rack in the middle of the oven; preheat to 350F degrees. Line a cookie sheet with parchment paper or a Silpat.

In a bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg and baking soda on medium-low speed until well-blended. On low speed, mix in the pecans and dates. In a measuring cup, lightly whisk the molasses, eggs and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the doug is well-blended and comes together (approx. 2 minutes - don't worry... it will look dry at first, but will come together).

On an unfloured work surface, divide the dough into two equal parts. Shape each part into a log that is roughly 10 inches long and 3 inches wide. Position the logs on the lined cookie sheet. Bake until the tops are somewhat firm (approx. 35 minutes). Transfer the sheet to a rack and let cool (about 10 minutes).

Carefully transfer the logs to a cutting board. Using a serrated knife, cut each log into diagonal slices that are 3/4-inch wide. Return the slices to the cookie sheet. Bake until the biscotti are dried to your liking (about 10-20 more minutes). Transfer the cookie sheet to a rack and let the biscotti cool completely.

Chocolate Ganache

1 (12 oz) Pkg. Semi-Sweet Chocolate Chips
1/2 C. Heavy Cream

Once the biscotti are cooled, prepare the ganache for dipping. Gently melt the chocolate chips and heavy cream over a double-boiler and stir until smooth. Keep over warm water while dipping the cookies. Dip each biscotti into the chocolate and place onto wax-paper on your counter. Let the chocolate dry completely before packaging.

Healthy Chicken Pot Pie

Remember the days of frozen pot pie dinners? Please tell me that I'm not the only one who has these memories... I'm not saying that those were bad, but they definitely were not spectacular! These pot pies, on the other hand, are divine! I tried to make them somewhat healthier than the norm. We had a lovely Monday night chicken pot pie dinner with a side salad. I pre-chopped all of the veggies on Sunday, so prep for this wasn't too bad when I came home from work on Monday. Also, I have to confess that I used store-bought pie dough for the crust. It makes my life a lot easier on little things like this.

This is the second time that I have made this recipe, so I know that it is a keeper! I'm going to write it down on my fancy new personalized recipe cards that my MIL gave me! Thanks Marts!

Healthy Chicken Pot Pie

(A Thyme for Wine original)

Yield: 4 servings

1 Russet Potato, cubed

4 Carrots, peeled and sliced/diced

1 C. Frozen Peas

1 C. Frozen Corn Kernels

2 Tbsp. Unsalted Butter

4 Medium Boneless Skinless Chicken Breasts, cut into bite-sized pieces

1 Large Onion, chopped

1/4 C. All-Purpose Flour

1 1/2 C. Chicken Stock

1/2 C. Dry White Wine

1/2 C. Fat-Free Half and Half

1/4 C. Fresh Parsley, chopped

Salt and Pepper, to taste

1 Egg Yolk beaten with 1 tsp water

1 (9-inch) Pie dough round - homemade or purchased

Preheat oven to 400F degrees. Bring saucepan three-fourths full of water to a boil. Using a pasta insert or a large sieve, immerse the potato pieces in the water and boil for 4-5 minutes. Add the carrot pieces and boil for 3 minutes longer. Lift out, drain, and transfer to a bowl. Repeat with the corn and the peas, boiling for 1 minute. Set aside.

In a large sauté pan (with a lid) over medium-high heat, melt the butter. Add the chicken and cook uncovered, stirring occasionally, until browned on all sides (about 8 minutes). Season with salt and pepper. Add the onion and cook, stirring until softened (about 2 minutes). Sprinkle in the flour and stir well. Stir in the stock, wine, half-and-half and parsley; bring to a simmer. Cover, reduce heat to low and simmer for 10 minutes. Stir in the vegetable mixture. Transfer to four oven-safe bowls.

Brush some of the egg yolk mixture onto the pie dough round, which should be just a bit wider than your bowls. Place the round, egg side down, over the filling, and press the dough to the rim of the bowl. Brush the surface lightly with the remaining egg yolk mixture. Use a fork to poke a few holes in the top of the pie crust. Place the bowls on a baking sheet. Bake until the crust is golden brown (abut 30-40 minutes). Serve hot.

Sun-Dried Tomato + Spinach Torta

We hosted a baby shower for one of my best friends over the holidays. It was a joyful occasion and I'm just counting down the hours until I get a phone call from Katie letting me know that her little bundle of joy has arrived! I saw this gorgeous sun-dried tomato and spinach torta on Pinterest and knew I just had to make it for the baby shower. It is a wonderful appetizer to make in advance and it serves a huge crowd. I paired it with gourmet fruit and nut crisps, but I bet it would be wonderful with fresh veggies or crostini too!

Sun-Dried Tomato and Spinach Torta
(Adapted from the Gallery Gourmet)
Yield: 15+ Servings

4 (8 oz) Packages Cream Cheese, softened (I used 1/3 less fat)
1 1/2 C. Parmesan Cheese, grated
3/4 C. Feta Cheese, crumbled
2 Cloves Garlic, finely minced or grated on a micro-plane
1 C. Frozen Spinach, thawed and squeezed dry with a paper towel
1 C. Sun-Dried Tomatoes in Oil, chopped, plus a few extra for garnish
1 C. Pine Nuts, raw or toasted
1/2 C. Basil Pesto, homemade or store-bought

In a bowl fitted with an electric mixer, beat the cream cheese, Parmesan, feta and garlic on medium speed. Divide the mixture into thirds. In a separate bowl, combine one-third of the cheese mixture with the spinach; set aside. Line an 8-inch round cake pan, bowl or spring-form pan with plastic wrap. Spread one-third of the cheese mixture in the bottom of the pan. Then, lay half of the sun-dried tomatoes on top. Spread the spinach/cheese mixture on top of the tomatoes. Lay the remaining tomatoes on top of the spinach mixture. Top with the remaining cheese mixture. Cover with plastic wrap and refrigerate for at least one hour.

Remove plastic wrap on the top. Invert the torta onto a serving platter and carefully remove the plastic wrap. Press the pine nuts on the sides to cover (as seen in the picture). Spread the pesto on top and garnish with extra sun-dried tomatoes. Serve with crackers, crudites or costini.

Happy 2012 + Chocolate Crinkle Cookies

First of all, I just want to let you know of my 2012 Resolution: BLOG MORE! To those of you who read this blog (a'hmm... my friends and family + a few trusty followers who started reading Thyme for Wine from the very beginning), I promise to start blogging more! Seriously! I'm even blogging during a new episode of Top Chef, which is unheard of in my life! My hubby, ohhh my sweet hubby, is doing the dishes right now. We have a deal. I cook and he does dishes. Is that best deal ever or what?! LOVE IT!

I hope all of you had a wonderful 2011. For us, it was a year of many highs and unfortunately many lows. We both earned our graduate degrees (which is aweeeeesome!!), got married (woohoo!), and moved to Chicago (brrrr!!!). With all of these fun things going on in our lives, we happened to lose some of our best friends... Three of them, to be exact. This NYE, Doug and I toasted to Grandpa D., Grandpa A., Grandma C, and the legacy that they left with us. Cheers!

This is what we saw out of our window on NYE 2011:

...And we ate leftover chocolate crinkle cookies with our champagne!

These are some of the best Christmas cookies that I've made in a while (if I do say so myself). I just love how they look! Plus, these cookies are like eating little brownie bites... sinful, decadent and quite delicious! If you aren't too "cookie'd-out," then I suggest whipping up a batch ASAP!

Cheers to you and yours in 2012! -Doug and Becky

Chocolate Crinkle Cookies

(As seen on Iowa Girl)

Yield: 18 Cookies

1/2 C. Unsweetened Cocoa Powder

1 C. Granulated Sugar

1 tsp. Vanilla Extract

1/4 C. Vegetable Oil

2 Eggs

1 C. All-Purpose Flour

1 tsp. Baking Powder

1/4 tsp. Salt

1 C. Powdered Sugar

In a bowl fitted with an electric mixer, beat together the cocoa, sugar, vanilla and vegetable oil. Beat in eggs, one at a time, until the mixture is smooth. In a separate bowl, sift together flour, baking powder and salt. Mix into wet ingredients in three batches, mixing until just combined in between each batch. Cover the dough and chill for at least four hours or overnight (this is an important step!!).

Preheat oven to 350F degrees. Scoop 1 Tbsp. dough, roll it into a ball between your palms and roll it in powdered sugar. Place on a parchment paper or Silpat lined baking sheet; bake for 8-10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack.

Date + Pecan Banana Bread

I'm experiencing writer's block... so, of course, I turn to my husband and ask, "What should I say about this date and pecan banana bread?" Doug's reply: "Great in the morning with a cup of coffee." LOL! Seriously? Yes, this is great in the morning with a cup of coffee. Just wake up one hour before your family and friends and whip this together. No big deal! Right?!! Well, I will add to his profound statement and say that it is a nice twist to ordinary banana bread. Also, it would make a wonderful holiday treat for your neighbors!

Date & Pecan Banana Bread

(From W&S Bride & Groom, thanks to Dad D.)

Yield: 1 large loaf or 2 smaller loaves

1 3/4 C. Flour

2 1/4 tsp. Baking Powder

3/4 tsp. Kosher Salt

1/3 C. Butter, room temperature

2/3 C. Sugar

1 tsp. Grated Lemon Zest

2 Large Eggs, lightly beaten

1 1/4 C. Ripe Banana (about 2), mashed (very ripe)

1/2 C. Pecans, chopped

1/2 C. Dates, chopped

Preheat oven to 350F degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan with butter (I like to make it in two smaller loaf pans). Sift the flour, baking powder and salt together into a medium bowl and set aside. In a large bowl, use a wooden spoon to beat the butter with the sugar and lemon zest until soft and creamy. Add one-third of the flour mixture to the butter mixture and stir until fully incorporated. Repeat, adding the remaining flour mixture in 2 more batches. Mix in the eggs and add the mashed banana until well blended. Gently fold in the pecans and dates. Pour the batter into the prepared loaf pan and smooth the top. Bake until a wooden skewer inserted in the center comes out clean (about 1 hour). Remove from the oven and let cool in the pan on a wire rack. Turn out onto a plate and serve at room temperature.

Lemon Asparagus Risotto

I have been experimenting with different kinds of risotto lately. Remember the butternut squash risotto? That is definitely a recipe that you will need to try this time of year. I was elated when I saw a healthy bunch of asparagus at Whole Foods yesterday and just knew that it would end up in a risotto side dish. I served this with some herb-crusted Frenched lamb chops and a spinach salad. What a nice Sunday evening dinner with my hubby!

Lemon Asparagus Risotto

(Adapted from Food Lover)

Yield: 4 to 6 Servings

1 Bunch Asparagus, tough ends removed, cut into 1'' bites

4 Tbsp. Butter

3 Tbsp. Olive Oil

1 Medium Onion, diced

1 Tbsp. Salt, more or less to taste

2 1/4 C. Arborio Rice

5 C. Chicken or Vegetable Stock

1/4 C. Lemon Juice

3 Tbsp. Lemon Zest

1/2 C. Parmesan Cheese, plus more for garnish

In a medium pot, bring about 4 cups salted water to a boil. Add the asparagus and bring back to a boil; cook 3 to 5 minutes. Remove the asparagus from the water and submerge into ice cold water to stop the cooking. Remove, drain and set aside.

Meanwhile, in a small sauce pan, bring the chicken or vegetable stock to a boil, then turn down to a simmer. In a sauté pan over medium heat (I used a medium Le Creuset pan), melt half the butter and olive oil. Add the onions and 1/2 teaspoon salt; sauté for 3 minutes. Add the rice and stir to coat each kernel with some fat. Add the remaining salt and toast the rice for about 3 minutes. One ladle at a time, add the stock. Over medium-low heat, gently stir the stock into the rice. Once the rice has absorbed the stock, add another ladle. Continue the process for about 15 minutes. After the rice is al dente, add the sliced asparagus to the rice mixture. Finally, turn off the heat and add the lemon zest, lemon juice and Parmesan; gently stir.

Mint Chocolate Cookies

Are you ready for this??? My first Christmas Cookie post of the season! I got this recipe out of a Junior League cookbook - and I happen to be on the committee, so feel free to purchase your copies here!! For my family members who read my blog: don't worry - you'll probably be getting this for Christmas. I normally love League recipes, but this one does not even compare to my Mint Chip Cookies. These turned out to be more like butter cookies with a chocolate center. I prefer full on chocolate, minty goodness. I'll leave it to you to decide which recipe you like better!

To my sister: Thanks for the cute cocktail napkins :) Love them!

Mint Chocolate Cookies

(JLC Cookbook)

Yield: 3 dozen

1 C. (2 sticks) Unsalted Butter, softened

1/2 C. Confectioners' Sugar

2 C. Cake Flour

1 tsp. Vanilla Extract

1/8 tsp. Salt

1 C. Pecans, finely chopped

18 Frango Mint Chocolates (or Andes), cut into halves

Confectioners' Sugar (for sprinkling)

Cream the butter and 1/2 cup confectioners' sugar in a bowl for 1 minute or until light and fluffy. Add the flour, vanilla and salt; stir with a wooden spoon until combined. Stir in the pecans. Chill, loosely covered with plastic wrap, for 1 hour or until the dough is firm. Shape 1 Tbsp. dough around each chocolate half, forming a ball. Place 1 inch apart on two nonstick cookie sheets. Bake one cookie sheet on the top rack and one on the center rack in a preheated 350F degree oven for 10 minutes. Switch the cookie sheets. Bake for another 8 to 10 minutes or until golden brown. Sift confectioners' sugar generously over the cookies. Cool on a wire rack.

Mom's Stuffing

I just wanted you to see the magnificent stuffing that we had on our Thanksgiving table. ;) I'm not giving the recipe because it is a "watch and learn" sort of thing... no specific measurements. Thanks for teaching me how to make it this year, Mom!

Hope you all had a wonderful Thanksgiving. That is the last of my turkey day pics!