Banana Crumb Muffins

PREP TIME: 15 Min

COOK TIME: 20 Min

READY IN: 35 Min

Original recipe yield 10 muffins

INGREDIENTS

1 1/2 cups all-purpose flour (i usually do 1 cup white flour and 1/2 cup wheat flour)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed (I bump this up to 3.5)

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Honey Teriyaki Chicken with Ripe Pineapple Spears and Rice

When i make asian food, i try to choose recipes that include ginger because of its health benefits, but kevin tends to think every dish i make that uses ginger tastes the same. This recipe is one where there are enough other flavors working with the ginger to not give it an exclusive ginger taste. this is the best Rachel Ray recipe i have tried so far...

it took me 2 tries to make this recipe due to an unexpected ginger peeling accident. i now have a nice notch out of the corner of my finger. Be careful with sharp peelers, people!

Honey Teriyaki Chicken with Ripe Pineapple Spears and Rice

Original recipe from Rachel Ray

Cook Time: 25 mins
Level: Easy
Yield: 4 servings

Prep Time: 15 min
Inactive Prep: --
Cook Time: 25 min
Total: 40 min

INGREDIENTS

• 2 bags boil-in-bag rice
• 2 tablespoons sesame seeds, toasted
  
• 4 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• Vegetable oil, for drizzling
• Salt and pepper
• 1 cup chicken broth or water
• 1-inch ginger root, peeled and chopped
• 1/4 cup honey
• 1/2 cup teriyaki sauce
• 1 tablespoon toasted sesame oil
• 4 scallions, thinly sliced
• 1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil for rice. Cook rice for 8 minutes and drain. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. (pound super-thick chicken so that is doesn't take forever to cook). Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

Continue cooking sauce to thicken. drizzle chicken with more sauce if desired.

Slice pineapple into bite-sized chunks. Serve alongside chicken and rice, and steamed broccoli.