Brownie Banana Split Trifle

With a hint of Cinnamon and Cayenne

Well a friend of mine invited me to an event.  I called her to find out what's on the menu...There was no mention about dessert, so I decided to make a "Brownie Banana Split Trifle" with a hint of cinnamon and cayenne added to the brownie.  It was definitely a hit!  Here's the recipe:

1 box of your favorite brownie mix add 1 Teaspoon of cinnamon + 1/2 Teaspoon of cayenne pepper

4 to 6 Large Strawberries (Sliced)
4 Large Bananas (Sliced)
1 16 oz Container of Marshmallow Creme
1 Can of Dulce De Leche 
1 Small box of White Chocolate Instant Pudding
1 16 oz Container of Cool Whip (Room Temperature)
1 Cup of Toasted Pecans or your favorite nut 
1/2 Cup of Fudge Topping ( I made a chocolate ganache, but a store bought fudge will be great too!)

Directions:

1. Prepare your brownie mix according to the directions adding the cinnamon and cayenne pepper.  Allow to cool.  Cut into small squares to layer in your trifle bowl.

2. Toast pecans in the oven for 6 to 8 minutes at 400 degrees. Remove from the oven and allow to cool for a couple of minutes. Cut into small pieces. Set on the side for layering.

3. Slice your strawberries and bananas and set on the side for layering.

4. Prepare pudding mix using only 1 cup of milk verses 2...then fold in with Whip Creme.

5. Remove the Dulce De Leche from the can and place in a microwave safe cup of bowl.  Place in the microwave for 1 minute to loosen up.  Add 1/2 cup of milk to make it creamy.

6. You'll need to microwave your marshmallow creme approximately 30 seconds to loosen up a bit.

7. Now it's time to layer your trifle.  First start with the brownies, strawberries, bananas, nuts, marshmallow creme, cool whip and fudge...Repeat these layers again and top with a few nuts, strawberries and fudge.... Enjoy!

Try my recipe then come back to share your experience with us!

Dressed Up Egg Whites

with Asparagus and  Pan Seared Tomatoes

Recipe

1 Cup of Asparagus

1/2 Cup of Tomatoes (Any Variety)

2 Egg Whites (Save the yokes)

1 Tablespoon of Extra Virgin Olive Oil

1/2 Teaspoon of Salt

1/2 Teaspoon of Fresh Cracked Black Pepper

Directions

1. Cut Asparagus into 1 inch pieces.  Place in a bowl and toss with a drizzle of Olive Oil, Salt and Pepper.  Also cut your tomatoes into small cubes and set aside.

2. Heat a stove top pan grill to a medium high heat and lightly use a non stick pan spray. Remember that your Asparagus already has a little Olive Oil coating.  Cook asparagus on your grill tossing every 2 minutes for 4 to 6 minutes. Turn off grill and set aside.

3. Separate your egg whites from the yokes. Do not scramble the egg whites.  Heat a non-stick small skillet and use a light coating of a non stick spray.  Add egg whites to your pan and cook each side on a medium heat for approximated 2 minutes.  Remove from pan a place on your serving plate.  Use that same skillet to pan sear your tomatoes for a quick minute then remove from heat.

Tip:  Save the yokes in a freezer safe container adding 1 teaspoon of water to cover tops of the yokes.  Place in freezer up to six months or refrigerate for 3 to 5 days. You can defrost and use them in the next recipe calling for 2 egg yokes.

4.  Top your egg whites with the tomatoes and asparagus.   Enjoy your dressed up egg whites.  Delicious!

Try my recipe and come back to share your experience with us!

Grilled Asparagus

Perfectly Fresh, Grilled and Delicious!

You may have notice Asparagus is readily available in your local supermarkets this time of the year.  It's usually harvested as early as February and their season can last until May. I've even found Asparagus occasionally in an off season at a specialty store.  It's considered one of the worlds healthiest foods and is loaded with nutrients like Vitamin K and Folate, which are great for our blood and bones.

Asparagus is one of those veggies that appeal to a certain group of people.  Some don't like it because of it's texture on the pallet.  With other it's all about the taste,,,and then there are individuals who will not consider eating or tasting anything green that's good for the body.  Well I fall into the category of people who love to eat delicious food period...especially if it's good for you.

Don't let the Asparagus intimidate you.  They are perfect served raw in a salad or as a crunchy snack to have throughout your busy day.  With just a few extra minutes to spare you can blanche them after boiling and still get a crispy crunchy snack with Asparagus.  Today I decided to grill Asparagus and serve as a side.  Here's all you'll need to do...and it's really simple, easy and will take all of about 10 minutes or less from start to finish.

First you'll need to find the snapping point. Why do you have to snap your asparagus?  Really you don't necessarily have to snap the asparagus. Snapping your asparagus allows you to separate the woodsy part from  the more tender part of the spear.  Holding the top part of the asparagus spear in one hand and the bottom in your other hand with a gentle bend, will cause it to snap, separating the tender top from the more woodsy bottom...I used one hand in order to take this amazing photo for demonstrating :-)  Once you've found that snapping point, line your spear up against the other spears and cut the bottoms off, all at the same time. 

This would be a good to to pre-heat your grill to a medium high heat. Next place your asparagus into a large bowl and sprinkle with extra virgin olive oil, salt and pepper.  Use a non stick spray on your grill if necessary to prevent sticking.  Spread your asparagus onto the grill for about 2 to 3 minutes on each side...You should notice a few grill marks once you flip them.  Remove from the grill and enjoy as Perfectly Fresh Grilled Asparagus on the side or by itself....Yummy!

 

Grilled Asparagus

Recipe

2 Tablespoons of Extra Virgin Olive Oil

1 Tablespoon of Kosher Salt

1 Tablespoon of Fresh Cracked Black Pepper

2 Pounds of Fresh Asparagus Spears

Directions:

1. Pre-Heat your grill to a medium high heat.

2. Snap asparagus spear to separate the tender top from the woodsy bottom.  Cut the bottom parts of the remaining spears off in the same location.

3. Place your asparagus in a large bowl or pan and toss with extra virgin olive oil, salt and pepper.

4. Spread the asparagus on your hot grill and grill for 2 to 3 minutes per side.  

5. Remove from grill and serve as a side or by itself....Enjoy!

Try my recipe then come back to share your experience with us...Enjoy!

Lisa Marie's Energy Pancake

Pancakes are notorious for making you feel blotted or just plain tired.  If your a pancake lover, but hesitate to make them because of how they make you feel...Well these are perfect for your breakfast or to just give you a boost before your cardio workout.  They are light and fluffy, gluten free and won't make you feel sluggish.  Surprisingly most of the ingredient used in these pancake are a great source of energy.  

Light and Fluffy Gluten Free Pancakes

Recipe For Pancake Mix

Pancake Mix (12 Count)

2 Cups of Ground Oatmeal

1/8 Cup of Organic Ground Chia Seeds

1/8 Cup of Organic Ground Quinoa

1/8 Cup of Organic Coconut Palm Sugar

1/2 Cup of Organic Almond Flour

1 Tablespoon of Baking Powder

1 Tablespoon of Kosher Salt

Pancakes

1 Cup of Pancake Mix

½ Cup of Mashed Bananas or Applesauce

1 Cup of Almond Milk

1 Teaspoon of Vanilla

1 Egg

Fresh Sliced Bananas and Blueberries

Directions

1.     Prepare pancake mix recipe in a bowl.  Can be stored in an airtight container for up to 6 months, preferably in a cool place.

2.     Combine Bananas or Applesauce, Milk, Vanilla and Egg all together.  Add 1 cup of pancake mix to your egg mixture and combine well.  Allow your mix to sit for a couple of minutes.  You may want to add additional milk (optional).

3.     Pre-heat your skillet or griddle to a medium heat.  You can use a non-stick spray on your skillet or griddle…I used extra virgin olive oil.

4.     Ladle or spoon your pancake mix onto the skillet or griddle and cook until you see air bubbles rise to the tops of your pancakes, before flipping to the other side.  Once you flip the pancakes to the other side, cook for an additional 1 to 2 minutes.

5.     Remove from skillet or griddle and top with your favorite fruit.  I used fresh bananas, Organic blueberries and a Grade B Maple Syrup... Enjoy!

Try my recipe and come back to share your experience with us!