Banana Pudding Cake

Ingredients:

• 2 very ripe bananas, mashed
• 1 box yellow cake mix
• 1 small package Jello instant banana pudding
• 4 eggs, beaten
• 1 cup water
• 1/4 cup oil

Directions:

1. Preheat oven to 350.
2. Grease and flour a bundt pan.
3. In a large bowl, whisk together cake mix and pudding to remove large lumps.
4. Add eggs, water and oil.
5. Whisk until just combined.
6. Using a spatula, fold in the bananas.
7. Pour into the prepared bundt pan.
8. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
9. Cool completely in the pan.
10. When cool, run a knife around the edges to loosen.
11. Invert onto a serving platter.

Source:  http://www.chewoutloud.com/2014/05/01/banana-pudding-cake/

Asian Pineapple and Shrimp Salad

Ingredients:

• 1 cup of pineapple, cut in bite sized cubes
• 1/4 pound of shrimp, cleaned and cooked
• 1 small onion, thinly sliced
• 2 teaspoons Gochujang (Korean red pepper paste), or to taste
• 1-2 teaspoons grated ginger
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 3 tablespoons orange juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 4 tablespoons olive oil

Directions:

1. In a container with a lid, combine the pineapple, shrimp and onion.
2. In another bowl, whisk together the remaining ingredients.
3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
4. Cover and shake.
5. Chill for several hours.

Source:  My kitchen

 

Asian Inspired Marinade

Ingredients:

• 1 cup rice wine vinegar
• 1/2 cup sesame oil
• 1/4-1/2 cup honey (to taste)
• 2 teaspoons garlic, minced finely
• 1 tablespoon fresh ginger, grated
• 2 teaspoons gochujang (Korean red pepper paste) or to taste
• 1 tablespoon low sodium soy sauce
• 1 tablespoon salt

Directions:

1. Whisk together all ingredients in a bowl.
2. Adjust seasoning as needed.
3. Pour over pork or your protein of choice and marinate a few hour to overnight.

Source: My kitchen

Marinated Tomatoes

Ingredients:

• 4 medium tomatoes, sliced
• 2 small onions, sliced thinly
• 2-3 tablespoons chopped parsley (dry is fine)
• 2/3 cup oil (traditionally vegetable, but EVOO works too)
• 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
• 1 teaspoon salt
• 2 teaspoons sugar

Directions:

1. Place half of the tomatoes in a 9 inch glass pie plate.
2. Add half of the onions.
3. Sprinkle on half of the parsley.
4. Repeat with the remaining vegetables.
5. In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
6. Refrigerate several hours.

Source:  Elek family recipe

Rasperry Sour Cream Muffins

Ingredients:

• 2 cups flour
• 2 cups fresh raspberries
• 1 cup sour cream, at room temperature
• 3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
• 1/4 cup oil
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• zest of one lemon
• 1 egg

Directions:

1. Preheat oven to 350.
2. Line or grease 12 wells of a muffin tin.
3. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
4. In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
5. Add the dry ingredients to the wet and mix until smooth.
6. Fold in raspberries.
7. Divide the batter evenly between the wells.
8. Bake 15 minutes or until toothpick comes out clean.

Source: http://www.coconutandlime.com/2010/06/raspberry-sour-cream-muffins.html