Bananas Foster

1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake. ** Or in Keri's world ... serve the bananas over BOTH pound cake and ice cream!**

Recipe and photo courtesy of Keri from Recipe Mayhem

Calzones

pizza dough
toppings of your choice

Possibilities:
Cooked chicken
Lots of pesto
Sauteed Mushrooms
Provolone cheese

Preheat oven according to directions on dough. Roll the pizza dough out and cut into however many calzones you want to make (kitchen scissors work great for this!). Roll dough out. Put some foil on a cookie sheet and spray with PAM or olive oil. Place dough pieces on foil and spoon some topping onto 1/2 of each piece of dough.Fold the dough over and be sure to seal it shut.Bake according to directions on dough.

Tortilla Soup

Serves 8 to 12

1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
1/2 cup roasted green chile, diced
2 tablespoons vegetable oil, plus more for frying
4 cups chicken broth
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
2 cups Enchilada Chicken, recipe follows
6 each white corn tortillas, cut into 1/4-inch wide strips
6 each blue corn tortillas, cut into 1/4-inch wide strips
3 tablespoons cornstarch
Chopped cilantro leaves, as needed
1 tablespoon fresh lime juice
Salt, as needed
1 cup crushed corn tortilla chips

Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.

Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels.

With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. Bring the soup back up to a boil; stir with 1 hand and pour the mixture in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.

Prawn Fajitas

1 tablespoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 medium zucchini, cubed
1 red onion, chopped
1 sm can corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro
1 avocado

In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese, cilantro and avocado chunks.

Photo and recipe from here