I know there are tons of banana bread recipes out there but this is my favorite. It is so good with coffee in the morning or in the evening with tea. The kids love to find it in their lunch box or having it as a snack after school. Next time you have some over ripe bananas try this recipe out. I usually never make the topping and just make the banana bread mixture but if you want to try it out I have it for you below.

Delicious Banana Bread

Servings: 8

Ingredients:

1 cup of butter 1/4 cup sugar 4 teaspoons of vanilla extract 2 ... Read More »]]>

I know there are tons of banana bread recipes out there but this is my favorite. It is so good with coffee in the morning or in the evening with tea. The kids love to find it in their lunch box or having it as a snack after school. Next time you have some over ripe bananas try this recipe out. I usually never make the topping and just make the banana bread mixture but if you want to try it out I have it for you below.

Delicious Banana Bread

Servings: 8

Ingredients:

1 cup of butter
1/4 cup sugar
4 teaspoons of vanilla extract
2 eggs
1 teaspoon of salt
4 ripe bananas, mashed
2 cups of all-purpose flour
1 1/2 teaspoon baking soda

For the Topping:

6 tablespoons of butter
2 tablespoons of vanilla extract
10 tablespoons of brown sugar
5 tablespoons of milk
Chopped (pecans or walnuts) optional

Preparation:

To prepare the banana batter:
1. Pre-heat the oven to 350 degrees
2. Cream the butter and the sugar
3. Beat the eggs and add to the creamed mixture
4. Add bananas and vanilla
5. Sift the flour, baking soda, and salt and mix well
6. Pour into a greased pan (I like to use a bundt pan)
7. Bake 45 to 50 minutes and let cool for about 10 minutes

To prepare the topping:

1. Melt the butter in a saucepan
2. Add sugar, vanilla, and milk
3. Cook until it is like a syrup
4. Remove from heat and add any nuts if you decide to use them
5. Pour over the bread and place under the broiler for 5 mintues

Carrie Pacini finds inspiration from abroad as she is an avid reader in European trends, Classic and Old World. She started The Tasteful Life to share her passion for culture, food, wine, travel and entertaining with other like-minded women.

Carrie is the co-founder of The Tasteful Life, the Mom 2.0 Summit, and The Wine Conference. Carrie lives in Houston with her husband @superjohn and children Adrian (9) and Giulia (5).

Wine Suggestions:

I love a good Chardonnay with this dish and have recently found a good value with Bridlewood Chardonnay 2007. We love  this wine and have served it to many friends & family that are always asking about it. It is a good crowd pleaser and works well with a variety of cuisines.

SERVINGS: 4

INGREDIENTS: * 2 whole Eggs * Salt and Pepper, ... Read More »]]> This is one of my favorite dishes to make during the week. Especially if I am craving lemons!  This dish also holds up well the next day for leftovers. It makes a great chicken sandwich with toasted bread or a baguette.

Wine Suggestions:

I love a good Chardonnay with this dish and have recently found a good value with Bridlewood Chardonnay 2007. We love  this wine and have served it to many friends & family that are always asking about it. It is a good crowd pleaser and works well with a variety of cuisines.

SERVINGS: 4

INGREDIENTS:
* 2 whole Eggs
* Salt and Pepper, to taste
* 1 cup Panko Bread Crumbs
* 10 pieces Fresh Chicken Tenders
* 2 Tablespoons Butter
* 1 jar Capers (8 Oz)
* 1 cup Lemon Juice (4 Squeezed Lemons)
* 1 box Orzo Pasta (16 Ounces Or 1 Pound)
* 1 cup Parmigiano Cheese
* 1 cup Italian Flat Leaf Parsley Chopped
* 2 cups Olive Oil

PREPARATION:

The Chicken
1. In a skillet add 1 cup of the oil & heat up.
2. In a bowl beat the eggs and add salt and pepper to taste. Set aside. In another bowl pour 1 cup of your panko bread crumbs and set aside.
3. Take the chicken and dip in the egg until all covered then roll in the panko breadcrumbs.
4. Place the chicken in the skillet to cook.
5. Continue to do this until all of the chicken is in the pan and cooking.
6. Once the chicken is done take each piece out and set aside on a paper towel lined plate to drain.
7. In the same skillet add the butter, capers and the 1 cup of lemon juice, mixing together.
8. Add the chicken back into the skillet and saute for about 3 to 5 more minutes.

The Pasta
1. Follow the instructions on the orzo box for the pasta.
2. Once the pasta is cooked and drained, add it back to the pot and mix together with 1/2 cup of olive oil and 1 cup of grated parmigiano cheese.

How to Serve
1. For garnish chop up the flat leaf parsley
2. Plate the orzo pasta first with 2 or 3 pieces of the chicken on top.
3. Add the sauce of the lemon and capers on top of the chicken.
4. Sprinkle the parsley on top and you’re ready to serve.

Try it out and let me know what you think.

Carrie Pacini finds inspiration from abroad as she is an avid reader in European trends, Classic and Old World.

She started The Tasteful Life to share her passion for culture, food, wine, travel and entertaining with other like-minded women.

Carrie is the co-founder of The Tasteful Life, the Mom 2.0 Summit, and The Wine Conference. Carrie lives in Houston with her husband @superjohn and children Adrian (9) and Giulia (5).

1. It’s super easy and delish

2. It doesn't have that wild flavor that everyone talks about

3. Great for dinner guests

4. It's done in 15 minutes

There is a little twist to this recipe that I adore. I use a mix of pumpkin seeds & panko that really goes well with the lamb. The panko gives it a light crunch and the pumpkin seeds add a layer of earthiness. This goes oh so well with a side of truffled french fries.

Wine Suggestions:

For reds I have always enjoyed a handful of styles like ... Read More »]]> I really love rack of lamb for a couple of reasons:

1. It’s super easy and delish

2. It doesn't have that wild flavor that everyone talks about

3. Great for dinner guests

4. It's done in 15 minutes

There is a little twist to this recipe that I adore. I use a mix of pumpkin seeds & panko that really goes well with the lamb. The panko gives it a light crunch and the pumpkin seeds add a layer of earthiness. This goes oh so well with a side of truffled french fries.

Wine Suggestions:

For reds I have always enjoyed a handful of styles like Pinot Noir, old-world Syrahs from Northern Rhone, or a red Bordeaux. My favorite is the 2008 Chateau Gloria – Bordeaux.  I am also a big fan of white wine with lamb and really enjoy a white Burgundy especially Puligny-Montrachet.

SERVINGS: 2

INGREDIENTS:

1 Rack of Lamb

1 Cup of Panko

1/2 Cup of Pumpkin Seeds

Salt & Pepper

Butter

Olive Oil

PREPARATION:

1. First preheat the oven to 400 degrees

2. Score the fat on the outside of the rack in a crisscross pattern with a knife

3. Heat the oil over medium heat with butter and olive oil

4. Season the lamb with salt & pepper

5. Mix the pumpkin seeds and panko together in a bowl

6.. Next firmly press the panko and pumpkin seed mix evenly to cover the entire rack

7. Now put the lamb in the pan to sear and quickly brown the surface on both sides

8. After both sides are seared finish it off in the oven for 10 to 12 minutes

9. Take out of the oven and let rest for 3 minutes and then you are ready to serve

NOTES:

When I am serving this for guests I prepare the lamb and let it sit out covered (no more than 15 minutes). The idea is for the meat to be a little above room temperature and relaxed. About 20 minutes before we are going to eat I will sear it on both sides and finish it off in the oven for the last 10 to 12 minutes.

I hope you will try this recipe out and let me know how it went.

Carrie Pacini

Carrie Pacini finds inspiration from abroad as she is an avid reader in European trends, Classic and Old World.

She started The Tasteful Life to share her passion for culture, food, wine, travel and entertaining with other like-minded women.

Carrie is the co-founder of The Tasteful Life, the Mom 2.0 Summit, and The Wine Conference. Carrie lives in Houston with her husband @superjohn and children Adrian (9) and Giulia (5).