HAWAIIAN BANANA BREAD ~ BLOG 365.114

HAWAIIAN BANANA BREAD adapted from SMART SCHOOL HOUSE

yields 2 loaves or 22-24 cupcakes

This updated and fresh version of banana bread will make your gram’s old version move to the back of your recipe file! The pineapple, coconut and drunken raisins give this a new outlook on banana bread and will become your go to recipe!

2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
LARGE eggs
1/4 cup Malibu rum
1/3 cup golden raisins
VERY ripe banana, mashed
20 ounce can of crushed pineapple in juice, not drained
¼ cup shredded coconut, sweetened

  • Preheat oven to 350°.
  • Prepare loaf pans with non-stick spray (Baker’s Joy is best) or parchment paper.
  • Pour rum over the raisins and set aside for 10 minutes.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.
  • 
In a separate large bowl, cream together the butter and sugar on low speed until creamy.
  • 
Add eggs and continue to gently mix until incorporated.

  • Add and slowly mix in the mashed banana and pineapple.

  • Gradually add the dry ingredients to the wet ingredients.
  • Drain raisins of any excess liquid and save the liquid to make yourself a drink 🙂
  • 
Fold in the shredded coconut and raisins.

  • Pour batter into loaf pans.
  • 
Bake for 1 hour until toothpick comes out clean.

  • Allow the bread to cool COMPLETELY before removing it from the pan!


 

BETTER THAN GRAMS TUNA NOODLE CASSEROLE ~ BLOG 365.112

A few weeks ago I posted our go to Chicken Tetrazzini recipe. Tuna Noodle Casserole is virtually the same thing with the absence of the sherry and a bit different pasta for us. Oh and I make my own base!! Grams and mom alsways used Campbell’s soup.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE

CASSEROLE
FRESH ground sea salt and black pepper
12 ounces cavatappi pasta, prepared al dente
4 tablespoons unsalted butter
1 stalk celery, FINELY diced
1 LARGE shallot, FINELY diced
2 LARGE cloves garlic, minced
8 ounces trimmed Beech mushrooms
4 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup whole milk
1 cup frozen peas
3/4 cup FINELY grated Parmesan cheese
1 LARGE lemon, zested and juiced
3 tablespoons FRESH chopped flat leaf Italian parsley
12 ounces flaked tuna, drained

  • Heat your oven to 350°.
  • Lightly grease an 8×11 baking dish.
  • Melt 1 tablespoon of the butter in a large skillet over medium high heat.
  • Saute the onion and celery, seasoning with FRESH ground sea salt and black pepper until tender and golden.
  • Add mushrooms, sautéing a few minutes more.
  • Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
  • Sprinkle the flour over the veggies, stirring to combine. Cook for about 1 minute to toast the flour.
  • Reduce heat to medium-low and, while continually whisking, slowly begin adding in the broth about 1/2 cup at a time until all the broth is incorporated and the mixture is lump free.
  • Stir in the milk and peas; simmer 2-3 minutes until thickened.
  • Remove the pan from the heat and stir in the Parmesan cheese, lemon zest, lemon juice and parsley.
  • Fold the tuna and cooked noodles into the cream mixture, stirring well to combine.
  • Season to taste with FRESH ground salt and pepper and transfer into the prepared casserole dish.

TOPPING
1 1/2 to 2 cups crushed plain crinkle cut chips
1/2 cup grated white Cheddar
Pinch smoked paprika, optional

  • Scatter the crushed chips over the casserole top followed by the grated Cheddar cheese and a pinch of smoked paprika, if using.
  • Place the casserole dish onto a sheet pan in case of any boil over and bake 25-30 minutes until golden brown, slightly crisp and bubbling.
  • Allow the casserole to cool for 5 to 10 minutes before serving.

NOTES:

  • I often will use this as a vehicle for any diced deli meats I have in the drawer also. On this occasion I did one can of tuna and diced tavern ham.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 16 of 2025 ~ BLOG 365.111

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

My week was busy, but fortunately calmed down on Saturday and I took it REALLY easy on Easter so I’m beginning to feel recharged and ready to hit the ground running this week. I was able to get caught up on many things FINALLY!

I hope everyone had a great holiday whether you celebrated Passover or Easter. Ours was really quiet. We had brunch with a few friends and laughed A LOT! We were supposed to have a fairly large dinner, but my step dad became sick and I didn’t want to expose any of mom’s elderly friends that I had invited to his illness. So I cut the ham in half and only made half the batches of everything else. I served my mom and step dad separately as I can’t be exposed either due to my own immuno-compromised system.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Looks like spring is here to stay FINALLY!
MONDAY ~ 66/40
TUESDAY ~ 65/38
WEDNESDAY ~73/40
THURSDAY ~ 68/46
FRIDAY ~ 55/42 – RAIN
SATURDAY ~ 58/43 – RAIN
SUNDAY ~ 64/45

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • I’m going to do a bit of shopping for a few groceries today, doing the Eagle’s shopping on Wednesday, having lunch with a girlfriend on Thursday and going to the annual Quilt Show on Friday.
  • We’re planning the trip for the family reunion and another trip in June to go see our son and his wife in their new town in the MidWest.
  • We’ll be leaving on Mother’s Day for our family reunion trip so I’m NOT too concerned with meal planning or menus until we get back.
  • Call my hairdresser for another appointment and figure out why my hair won’t hold color? That beautiful color from last week is gone already despite using the specific shampoo she gave me 🙁

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • We watched a few movies over the weekend on NETFLIX: LUCY, HOSTAGE and KRAVEN the HUNTER and I watched a few episodes of the latest season of SWEET MAGNOLIAS and LUCIFER.
  • We’re finishing cleaning up the DVR and just have a cooking shows to clean up.

READING TIME

My girlfriend and I were talking about book club and the direction it has taken. Neither of us are happy with the direction it has taken 🙁

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

4/21 MONDAY
4/22 TUESDAY
4/23 WEDNESDAY
4/24 THURSDAY
4/25 FRIDAY
4/26 SATURDAY
4/27 SUNDAY
DINNER
 CHILI BURGERS and COLESLAW
 MEATLOAF, MASHED POTATOES with ROAST CARROTS
 CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
 HALIBUT ENCHILADAS over CREAMY BUTTER PINTO BEANS
 CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
 PARMESAN CHICKEN and SALAD
BAKED CHICKEN & FRIED CORN
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

Spring blooms are finally making an appearance around here. I LOVE these old antique German Bearded Iris bulbs I brought back from our old house in Michigan.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • HAWAIIAN BANANA BREAD
  • BETTER THAN GRAMS TUNA NOODLE CASSEROLE

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

SALSA VERDE PASTEL AZTECA ~ BLOG 365.107

It’s no surprise that where we live shapes our families and the recipes we pass down – the very way we gather around the kitchen table. The culinary traditions of the places we call or have called home have a HUGE impact on our personal journeys.

I’m from Texas, but I didn’t grow up there. I have lived there a few times and LOVE the farm to market way of cooking. I miss when I’m not there and have a difficult time acquiring the necessary ingredients to re-create the family recipes that have been handed down over the years.

That said, life goes on and we do our best to make substitutions that work well enough to recreate those recipes. Think of Pastel Azteca as a Mexican style lasagna, where the sauce is a smooth salsa; corn tortillas are substituted for the pasta, chicken or pork instead of traditional beef for the protein, roasted green chiles for the tomatoes and both crumbly as well as melty cheeses instead of Mozzarella and Parmesan cheeses. Mexican recipes are a lot like Italian recipes – layer after layer of flavor and slow cooking to get the right depth of those flavors.

PASTEL AZTECA Servings: 8 servings
SAUCE
1 1/2 pounds tomatillos, husked and rinsed
4 dried guajillo, colorado or ancho chiles, stemmed and seeded
2 cups FRESH cilantro
1 white onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 teaspoon Mexican oregano
1 sprig fresh epazote (optional)
FRESH ground sea salt and black pepper
1 tablespoon butter
2 tablespoons avocado oil

  • Add the dried chiles to a bowl and pour boiling water over them. Cover the bowl to let them rehydrate. 

  • Heat a grill or cast iron pan over medium high heat.
  • Char the onion and garlic cloves until they are nicely blackened. Add to a blender.
Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard.
  • Puree extremely well.
Get the lard hot in a saucepan.
  • Add the sauce and bring to a boil,, stirring constantly to incorporate the fat.
  • Reduce the heat to a bare simmer and cook 10 minutes or so. Turn off the heat.

CASSEROLE & ASSEMBLY
18 6 inch corn tortillas
2 tablespoons butter
1 pound shredded chicken
6 poblanos, Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips
1 + 1/2 cup ELOTE corn kernels (see notes for recipe)
4 ounces cotija, crumbled
1 pound Oaxaca or mozzarella cheese, grated
1/2 cup Mexican crema, or sour cream (Darigold has a Mexican Sour Cream I like)


  • Preheat the oven to 400°F.
  • Butter a 9×13 casserole or baking dish.
  • Ladle a thin layer of the sauce into the bottom.
  • Layer the casserole with 6 tortillas.
  • Spread some meat evenly over the top.
  • Add the 1 cup of elote corn and strips of roasted peppers. 
Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese.
  • Top with another layer of tortillas, a bit more sauce, meat, pepper and cheese.
  • Finish with the remaining tortillas.
  • Sprinkle with the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated cheese over the top.
  • Season with FRESH ground pepper and last of the corn.
  • Bake for 20 minutes until the cheese starts to brown.
  • Let stand for 10 minutes before serving.

NOTES & TIME SAVERS

  • Keep in mind this is the full-on, Sunday supper version of pastel azteca, but here are some serious time-saving hacks for an equally tasty week night meal.
  • You can use canned green chiles. Or even frozen. In August I buy Hatch chiles (they are only available for about a month a year) and roast them and portion them for freezing so I have some all year round. If you don’t know how to roast green chiles, here’s a great tutorial.
  • I make elote corn and then cut it from the cob or better yet make esquites for this recipe. Elote and street corn are the same thing. The word elote means “corn cob”. It’s the seasonings that make all the difference. Esquites, also called elote en vaso means corn in a cup. These can be made ahead and frozen also. Recipes below.
  • Literally any cooked meat will work, just make sure to chop or shred it small. Use a rotisserie chicken or left over carnitas. A HUGE time saving hack is using tamales (without the husks) and rolling them in the golden blend tortillas to layer at the bottom of the baking dish.
  • You can use canned enchilada sauce, or even canned tomato sauce.
  • If you have trouble finding crema, thin regular sour cream with a little buttermilk, milk or cream to get you closer to the real thing. 

OPTIONAL TORTILLA STEP

  • Heat about 1/4 inch of oil in a pan until it hits about 350°.
  • Fry the tortillas for about 30 seconds or so, JUST enough for them to stiffen up a bit, but not enough so they are stiff like tostadas. You want semi limp.
  • Cool tortillas on a cooling rack.

ELOTE aka MEXICAN STREET CORN
4 ears corn, husked (see notes)
2 tablespoons DUKE’s mayonnaise
2 tablespoons Mexican crema or sour cream
½ cup Cotija cheese , freshly grated, or queso fresco (see notes)
chili powder , or tajin, to taste
1 lime, cut into wedges
FRESH chopped cilantro , for garnish, optional

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the ears of corn and cook 10 minutes or until tender.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Mexican crema together.
  • Spread a thin layer all over the corn ears. 
Sprinkle generously with cotija cheese and the desired amount of chili powder.
  • Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
  • For this recipe cut the corn from the cob in the end.

NOTES:

  • White corn is traditionally used in Mexico, but yellow corn easily substitutes.
  • Cotija cheese is traditional, but Quesa Fresca will substitute in a pinch.
  • If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.

ESQUITES

1 tablespoon salted butter , softened
1/3 cup diced onion
1 jalapeño or serrano pepper, seeded, diced (optional)
1/3 cup homemade chicken broth or water
3 cups (4 cobs), husked, cut from the cob
FRESH ground salt and pepper, to taste
5 tablespoons DUKE’s mayonnaise
5 tablespoons Mexican crema or sour cream
1/3 cup Cotija or queso fresco cheese, shredded
chili powder, Tajin or hot sauce, to taste
1 lime, cut into wedges

  • Add butter to large cast iron skillet over medium heat.
  • Once melted, add onion and pepper, sautéing until tender.
  • Add broth or water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

  • Season with black pepper and a little salt then divide among 4 cups – for making Pastel Azteca I just make one big bowl.

  • In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream), stirring to combine.
  • 
Sprinkle generously with grated cheese and chili powder, to taste.
  • Serve with lime wedges to squeeze on top.


NOTES:

  • White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
  • Cotija cheese is traditional, but if you can’t find it, substitute Quesa Fresca will substitute in a pinch or FINELY grated Parmesan cheese.

TETRAZZINI ~ BLOG 365.105

Nothing says comfort food like gram’s chicken tetrazzini. Her recipe called for stewing her own chicken with celery and carrots before being shredded into a rich cream sauce made with sherry and tossed with al dente spaghetti and freshly grated Parmesan cheese and then topped with a butter crumb topping. It was then slow baked until it was bubbly and just starting to crisp at the edges.

The creation of tetrazzini is widely debated as to whether it was Auguste Escoffier of French fame, the Knickerbocker Hotel in New York City or Ernest Arbogast at the Palace Hotel in San Francisco in 1905 that originally created the recipe. Most sources lean more heavily on it having been Arbogast. But, sources do agree that it was definitely named after the Italian opera singer, Louisa Tetrazzini who made her American debut at the Tivoli as Gilda in Rigoberto. In those days recipes were often named after famed celebrities.

No matter who originally created it, from that day on the comforting chicken casserole with the Italian name, Tetrazzini would become a large part of the average American home recipe box and morphed into the recipe we know and love today. It was highly Americanized for the middle class in the 1960’s by many a housewife using Campbell’s condensed soup, velveeta cheese and wide egg noodles or spaghetti and more iconically as a frozen dinner. Tetrazzini began appearing in many a cookbook, including Betty Crocker.

Tetrazzini is considered an Italian American dish made with diced poultry or seafood in either a butter, cream, milk and cheese sauce flavored with white wine or sherry. It was often made with a béchamel or mornay sauce originally that incorporated linguine, spaghetti or egg noodles. It was then topped with cheese and bread crumbs before being baked.

From 1950 to 1980 many upscale restaurants including Sardi’s and Mamma Leone’s featured tetrazzini on their menus. Southerners began referring to it as chicken spaghetti and it became a soul food classic and readily available in-house and on catering menus in places like Baton Rouge’s Piccadilly cafeteria or Durham’s Foster’s Market where it remained a customer favorite for many decades.

When I was a kid this recipe was used by my family as a go to for holiday leftovers – it was made with turkey or ham and mom would make it with canned mushrooms and Campbell’s soup – YUCK!

CHICKEN TETRAZZINI

8 ounces bucatini spaghetti, broken in half, prepared al dente’
3 cups chopped or shredded cooked chicken
4 tablespoons unsalted butter
2 cups sliced mushrooms (see notes)
1/2 cup small chopped onion
1/2 cup small chopped celery
1 can baby sweet peas, drained well
3 tablespoons AP flour
2 cups homemade chicken broth
1 cup heavy cream
3 tablespoons sherry
FRESH ground salt and black pepper, to taste
1 cup FRESH grated Parmesan cheese

  • In a large bowl toss drained pasta chicken pieces together.
  • Melt the butter in a large skillet over medium heat.
  • Add the mushrooms, onions and celery and cook 3-4 minutes until soft.
  • Reduce the heat to medium-low and whisk in the flour, cooking a minute or so until golden.
  • Whisk in the chicken broth and cook 1-2 minutes until it begins to thicken.
  • Stir in the cream and sherry, season to taste with salt and pepper, and continue to cook 2-3 minutes, stirring, until the sauce comes JUST to a boil.
  • Remove from the heat and fold in 1/2 cup of the Parmesan.
  • Pour the sauce into the bowl with the chicken and noodles and stir to combine.
  • Fold in the peas.
  • Transfer the chicken mixture to a 9×13 inch baking dish.
  • Sprinkle with the remaining 1/2 cup Parmesan or optional butter crumbs and Parmesan.
  • Bake 25-30 minutes slightly covered until the last 5 minutes and then until the casserole is bubbling.
  • Let rest for 10 minutes before serving.

OPTIONAL BUTTER CRUMB TOPPING
2 tablespoons butter, melted
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan cheese

  • Mix together well.
  • Sprinkle over top before baking.

NOTE:

  • The original recipe called for thin spaghetti, but we prefer bucatini.
  • I also often use rotisserie chicken pieces unlike gram’s original stewed chicken.
  • I also use whole Beech mushrooms for their nutty flavor.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 15 of 2025 ~ BLOG 365.104

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

I can’t believe we’re already half way through April!! I worked several events at the Eagle’s last week on top of my normal duties. It seems like every minute was spoken for. I did get the tomato seedlings planted and the wrought iron porch furniture painted with fresh Rustoleum™ to cover the winter rust that settled in.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

I’m afraid to trust the weather prediction! Supposedly it will NOT rain this week, just be cloudy and is supposed to be in the 60’s and low 70’s. We’ll see – yesterday it said it was going to be sunny all week and in the upper 70’s and 80’s – it changed that quickly!

It’s still supposed to be in the high 30’s at night so each day will take a while to warm up and the breeze has been down right cold. Even working up a sweat yesterday while taking care of very manual labor, the minute I quit working and stood still for five minutes I had to put my sweatshirt back on. 

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m still working on de-cluttering and spring cleaning.
  • GROCERIES & ERRANDS I have early morning doctor appointments on BOTH Tuesday and Wednesday so will pick up what I need for Easter dinner and the errands at that time. I also have an Eagle’s meeting tonight.
  • RECIPE RESEARCH & MENU PLANNING I have nothing planned past this week so really need to get that handled tonight.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’re still working on GILMORE GIRLS at night. We’re thinking about getting a new streaming service and seeing some shows we’ve been wanting to watch.
  • CABLE The DVR is all but empty and most shows will be going on spring hiatus this week or next.

READING TIME

I need to start the book for book club, but right now I’m reading The Wyvern Protection Unit by C.D. Corri

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

4/14 MONDAY
4/15 TUESDAY
4/16 WEDNESDAY
4/17 THURSDAY
4/18 FRIDAY
4/19 SATURDAY
4/20 SUNDAY
DINNER
 MEATBALLS SANDWICHES
 BLACKBERRY BAKED CHICKEN and FRIED CORN
YUMMY BALLS aka OLD FASHIONED PORCUPINE BALLS
 CHICKEN PARMESAN
working at the EAGLES
CHILI BURGERS
 MEXICAN STUFFED PEPPERS
~EASTER~ PINEAPPLE GLAZED HAM, MASHED POTATOES, GLAZED CARROTS
DESSERT
 
 
 
APPLE WALNUT CARROT CAKE with CREAM CHEESE FROSTING

FAVORITE PHOTOS FROM THE CAMERA

Worked at the cemetery yesterday to help my girlfriend and her hubby clean up the winter debris. We had an extremely stormy, windy and wet winter that took down a few of the BIG trees and tons of limbs that had to be cleaned up. I should have taken a picture of the burn pile that we’ll do later with hot dogs and marshmallows. 🙂 The burn pile is about 8 feet tall, 40 feet long and 20 feet wide! That doesn’t include the big tree pieces that she’s trying to give away for firewood.

Her family has “owned” the cemetery since 1926 and someone from her immediate family has been the caretaker ever since. Al and Mary Pepiot were her parents and she maintains the family plots. They sell affordable plots with deeds and each plot is maintained by that family, but she does the overall mowing and general clean-up of the overall cemetery.

I especially love her aunt’s headstone. One side looks so traditional and then the backside lists all the men she was married to over the years. The oldest headstone I could find was mid 1800’s. Unfortunately a few years back some teenagers went out and broke several of the older headstones 🙁

So I did the drastic change. It’s supposed to be a silver/gray sable combo. Unfortunately, my hair doesn’t take dye well and I’ll probably be back to my god given beach blonde within the month. Oh well.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • TETRAZZINI
  • SALSA VERDA PASTEL AZTECA

RECIPE LINKS FROM LAST WEEK & A FUN ONE FOR EASTER

WEEKLY FEATURED PARTY LINKS