08/10/16

Sweet Butter Rum Plantains

Butter Rum Plantains Recipe

Ever see those funny-looking bananas at the grocery store and wonder what the heck they were?

Those aren’t bananas at all…they’re plantains, and whether served savory or sweet, they’re crazy delicious! More starchy and less sweet than bananas, plantains are a staple food in the tropical regions of the world (West and Central Africa, Central America, the Caribbean islands and northern, coastal parts of South America), and are treated in much the same way as potatoes and with a similar neutral flavor and texture.

Though typically eaten as a savory snack, or mashed into a starchy filler, I can take my plantains either direction, and when going to the sweet side…this is my favorite.

Chef Perry’s Butter Rum Plantains

  • 1 C dark rum
  • 1 C dark brown sugar
  • Salt
  • 2 Tbs butter, diced
  • 1/4 cup peanut or coconut oil
  • 6 very ripe plantains
Unripe Green (for tostones), vs. Ripe Black Plantains

Unripe Green (for tostones), vs. Ripe Black Plantains

Peel and slice plantains on the bias, 1/2-inch thick. Plantains should be very ripe (almost black.) Green plantains are much more starchy, and not as sweet. Green plantains are best for one of my favorite savory snacks, tostones.

In a heavy skillet, melt the butter over medium heat. Add half of the plantains and fry them in a single layer for about 4 minutes on each side.

Remove with a slotted spoon and keep warm in a bowl. Repeat.

Sautéed Butter-Rum PlantainsDrain and wipe oil from the same pan, combine the rum, brown sugar, butter, and salt. Stir over medium heat until the sugar has dissolved, then bring the mixture to a vigorous boil.

Cook for 2 minutes, until slightly thickened.

Return the plantains to the pan and stir to coat them evenly with the sauce.

Allow to cool slightly, and serve.

Plan on one plantain per serving

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

12/22/15

My Darlin’s Mint Oreo Truffles

Reindeer Noses ~ Mint Oreo Truffle recipe

Reindeer Noses – So easy, so awesome!

This is one of those great recipes that is fancy enough to impress, but so simple to make that you can whip them up anytime. (Seriously, they’re that easy!)

My beloved, who insists she can’t cook (I think she’s playin’ me) makes these for us every once and a while, and it’s always a test of will-power to see in they’ll actually last until dessert!

The recipe is completely adaptable. There are multiple flavors of Oreos you could try besides the mint, as well as lots of coatings (white chocolate, butterscotch, dark chocolate, and peanut butter chips all come to mind…)

Mint Chocolate Oreo Truffles
Yield: About 40 truffles

1 lb Oreo cookies, I used Mint flavor here.
8 oz cream cheese (room temp)
1⁄2 tsp. vanilla extract
1 lb milk chocolate
1 1⁄2 lb milk chocolate melting wafers

Powder the Oreos, a handful at a time, in your food processor, then add cream cheese (softened) and vanilla extract and process until completely mixed (no steaks of the cream cheese).

Reindeer Noses Mint Oreo Truffles recipe

Roll, 2 tsp. at a time, into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Reindeer Noses Mint Oreo Truffles recipe

Line a couple of cookie sheets with wax paper. In double-boiler, melt the chocolate or (if included) follow the microwave directions on the bag.

One at a time, dip Oreo balls into melted chocolate with a slotted spoon, or if your tough, use your fingers, rolling to coat thoroughly.

Reindeer Noses Mint Oreo Truffles recipe

Lift each out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet, and allow to cool.

Store in airtight container, in refrigerator, at least one hour, before serving (yeah, right!)

Optional: If you want to skip the “hassle” of melting the chocolate, your can take the Oreo balls, and roll in in your favorite topping…chopped nuts, chocolate sprinkles, cocoa powder, chocolate shavings, etc., etc…

Enjoy!

Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

10/21/14

Blackberry Banana Smoothies in the Ninja Blender

Nutri Ninja DuoAfter watching the demos for the new Ninja Duo blender system at International Food Blogger’s conference this year, I was pretty excited to find out that I had won the drawing to receive one of these bad-boys for myself!

My old blender has seen better days, so the timing couldn’t be better.

I have a slew of recipes I want to try out, and the unit came with a beautiful little cookbook, but I’d promised my daughter that the first thing I’d make would be our traditional blackberry-banana smoothies, which we make from the berries we pick here on our little farm.

While probably not the fanciest thing I’ll make in the new Ninja, it’s a treat we make often here, and would be a make-or-break recipe for any blender in the Perkins’ house.

Ninja Blender

Needless to say, the Ninja Duo passed the test with flying colors. It’s triple blades and Auto-IQ blending made short work of my smoothie ingredients, finishing up in about half the time that the food-processor took on the same dish.

The frozen berries, which sometimes bogged down the Cuisinart, pureed with no noticeable effect on the Ninja.

You can read more about the specs and features of the Ninja Duo here.

Nutri Ninja BlenderAnother thing I love about this machine is that it comes with the Nutri Ninja feature, a separate single serve cup attachment with it’s own blade.

I think this would be an ideal set up for families who have food-allergy issues, as they could use the the smaller Nutri Ninja blender cup solely for non-allergen foods, helping to reduce the risk of cross contamination when the larger unit is used for foods that some members of the family may need to avoid.

Oh, speaking of the larger blender unit, another awesome thing about the Ninja is that it’s capacity is great enough to make enough smoothies (or anything else) for the whole family.

Blackberry-Banana Smoothie Recipe

Blackberry Banana Smoothies

Blackberry Banana Smoothie recipe2 medium bananas, peeled
1 cup frozen blackberries
1 cup non-fat vanilla yogurt
2 Tbs. sugar (or non-sugar eq.)
1 cup milk

Place all ingredients into the Ninja blender.

Blend on high for about 15 seconds (using the “Frozen Drinks Smoothies” button – how awesome is that?), or until it is creamy and smooth!

Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists! Your free membership helps us teach at-risk youth valuable life skills!

Garnish with some banana slices or whipped cream. and serve immediately.

Serves 2

Blackberry Banana Smoothie recipe

01/13/13

Chocolate Peanut Butter Pot de Creme

Chocolate Peanut Butter Pot de CremeThis Chocolate Peanut Butter Pot de Creme recipe led to what may be the highest compliment I’ve ever received…my wife, a serious chocolate aficionado, informed me that it was “the best dessert” she’d ever eaten.

That’s some high praise, right there!

Given the French name, and silky smooth consistency, this can be served as a hoity-toity dessert, but it’s really pretty darn simple to make…

Chocolate Peanut Butter Pot de Creme
Serves 6-8

12 oz Milk Chocolate Chips
12 oz Reese’s Peanut Butter Chips
8 oz whole milk, divided
4 eggs
Whipped cream

Chocolate Peanut Butter Pudding Pot de Creme

Crack 2 eggs into your blender or food processor.

Chocolate Peanut Butter Pudding Pot de Creme

Pour in peanut butter chips.

Chocolate Peanut Butter Pudding Pot de Creme

Blend for a couple of 5-second bursts to combine the eggs, and to chop of the bits a bit.

Heat milk to a low simmer (you want it hot).

Start blender again and slowly add the hot milk, allowing it to incorporate evenly with the chips and eggs.

Chocolate Peanut Butter Pot de CremeWhen smooth, put an equal amount in 6-8 ramekins or small bowls.

Chocolate Peanut Butter Pudding Pot de Creme

Place bowls in the fridge for 30-45 minutes, until contents are firm.

Wash blender/food processor, and repeat all of the above, with the chocolate chips.

Chocolate Peanut Butter Pudding Pot de Creme

Pour the chocolate mixture on top of the peanut butter, and return to fridge at least one hour.

Chocolate Peanut Butter Pudding Pot de Creme

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

photo1Chef Terry Ramsey taught me the original version of this recipe, for the Metro Toy Drive gig, using semi-sweet chocolate, and half milk/half very hot coffee.

That’s a very nice combo as well. White chocolate chips, chocolate toffee chips…lots of room for creativity with this recipe.

I’m pretty sure you could incorporate a little “somethin’ somethin'” for a grown-up version, as well.

If so, make sure to add that AFTER the hot milk has been blended with the chocolate (and decrease the amount of milk accordingly) so it doesn’t curdle the milk.

Enjoy!

-Chef Perry