Recipe #70: Frozen "Banana Coconut Cream Pie" Custard

Here's another newly-minted, original recipe, from my kitchen to yours. It's especially great for using up left-over bananas. :) Enjoy!

Frozen "Banana Coconut Cream Pie" Custard

Ingredients:

2 frozen bananas

1 tsp. vanilla

juice of 1/2 a lemon

1 tsp. honey

1/4 c. Coco Lopez Cream of Coconut Lite

shredded coconut, to sprinkle on top

Directions: Toss all ingredients, except for shredded coconut, into a blender & pulse until thick & creamy.  Dole out into small glass dishes & garnish with shredded coconut.

Yield: Makes 2 servings.

Chef's Notes: This recipe literally takes less than 5 minutes to make.

I highly recommend using the low-fat version of cream of coconut.  Coco Lopez's Cream of Coconut Lite has 3.5 grams of fat per 2 Tbsp. (i.e., 1 fl. oz.), as compared with their regular version, which has 5 grams of fat.

You might recall seeing a similar recipe here on this blog; this is a slight variation on that earlier banana custard recipe.

Related Site

-easyrecipesofchicken

-recipesoffoodanddrink

Related Videos :below I show related videos and not so related to this article.

Title: Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese

People love Macaroni and Cheese. Get the full story - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

Title: Chicken Marsala Recipe

Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.

When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.

This is what you'll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you've tried!