Gorilla Bread, a Tasty Fail?

Have you ever watched a cooking show and said "Wow, That looks Fantastic!" ?  I have. Many, many times. Well this week was just one of those occasions. I watched a cooking show last week, that absolutely had me hoodwinked into thinking that my every day "Monkey Bread" wasn't good enough anymore.

All of a sudden I needed "GORILLA BREAD"! 

For goodness sakes...What about it's differences did I need? What was it that made me want to stray away from  my tried and true favorite? I knew it was a risk...I knew to try this *shiny*new* tantalizing treat, was to forego years of perfecting an old trusted friend. I was mesmerized. I was taunted and teased. I was Tempted! This Food Network Maven had me convinced that this was the Newest Bestest thing since the invention of the Cinnamon Roll. She was worse than an Ice Cream Vendor in a heatwave! The new fangled idea of Twisted Cinnamon and Brown Sugar mixed with the sweetness of Chocolate and Banana deliciousness was now replacing and forever changing the landscape of Baked Breakfast Indulgences Everywhere! Was I going to go with this New Fangled Wave? I tried to fight it. I was NOT going to write anything down. If I didn't write it down, I wasn't going to do it!!

 ::::strategic long pause:::::

Yup, It got to me...My mind kept going back to it. How different can it be? It's just szushed up Monkey Bread. What's the big deal? Upon looking back I realize Oh, it was soooo a Very Big Deal!

Sweetened Condensed Milk, Bananas and Chocolate Chips wrapped in the center of a warm, fluffy, buttery Croissant! Then it all is enveloped in a sweet glaze of Brown Sugar, Cinnamon and a hint of crunch from the Walnuts! I couldn't stop myself...I HAD to MAKE IT!!!  But wait ! I didn't write down the recipe...

What have we learned about me? I don't look up the recipe on the website. I scurrily write it down while watching..Emphatically getting every detail..and replicating beautifully as if I were there learning from the Master herself! But, this time..I was so sure, that this was not something I wanted to make, that I had convinced myself that if I did, it was a "no-brainer"! Oh boy... I left my self wide open! Wide open for what ? You ask.

FAILURE !!! I FAILED !

I didn't write it down. I was sure I would know what to do, but for some reason...I was sooo wrong. To this very moment, I don't think I know for sure what it was that I missed...but it was not a successful moment in my kitchen.

Here it is my friends: Gorilla Bread...gone awry.

I have to admit. My Hunny liked it. He loved it hot from the oven. I also must confess, I had a piece. It was GOOD!!! It looks like someone dumped mashed up chocolate chip cinnamon rolls on a plate. But, it tasted Fabulous!!! It's worth the try!

Here's the breakdown: Whole Croissants, Bananas, Chocolate Chips, Cinnamon and Brown Sugar...How bad can it be? Really? You could put all of those things anywhere and someone will eat them!

I'm sure you would like to try this ...But, Please, Please be sure to have the Recipe!!! 

Michelle's Banana Chocolate Gorilla Bread

The moral of this story... Sometimes we set out to make something in the kitchen,  WE know in our heads what it "should" look like. But friends, nobody but You can see that image.  When I cut my Hunny's piece and put it in front of him..He ate it up!  Think about that everytime you make something. Everytime you say "I'm no chef..but...." Everyone has failures...but sometimes the failure is a perception. This Gorilla Bread may not be a Food Buzz Top 9 Feature, but It was in the Top 9 at my house this week. That's all that really matters. Isn't it?

Have Fun in the kitchen...

&

Enjoy!!!

Janice's Pad Thai for Fan Friday

Hey Everyone it's Friday!!

Our Fan Friday Feature this week is a Friend of Food is Love's Facebook Page. 

Jan Gardner.

One of the missions of Food is Love is to encourage people to cook. Moreover for some, it is to cook outside of their comfort zone. If I reach just one person so that they accomplish one dish they have never had the courage to try before, I have succeeded in my Goal. The whole point of writing a blog for me is to encourage people to cook and eat at home. It is my thrill to hear back from friends of Food is Love via the multiple Internet sites, Email and Facebook. I LOVE answering questions, suggesting menu items and helping to figure out a recipe. This is my Zone! To hear that this thing that I do everyday, encourages someone, makes me smile like you can only imagine.

Jan is a frequent poster on Food is Love. She is also someone who has recently gotten the courage to try new things. She posted recently as an answer to my daily question "What are you making for dinner?" that she had made her 1rst Pad Thai! I was thrilled to hear it!  Here are her results!!!

What a beautiful dish!! 

Thank you so much Janice for sharing your accomplishments with Food is Love!

Poor Man's Lobster

I know you're thinking Monk Fish...Great thought! But, not in this recipe.
Recently I had been visiting family in New England and upon returning home, I could still feel and taste the Lobster I had while there. Living in South Florida, Lobster is not only expensive, but not to a New Englander's taste. I still had New England on my mind and wanted to make something with some Cod I had in the house. My Mom left me a few cookbooks when she passed away. One of them was an old church cookbook, of all New England and Azorean/Portuguese Favorites. In reading through the book i came upon this recipe...The recipe was intriguing and absolutely "doable" for anyone, anywhere in the country. I decided to try it and I am so glad I did.

Poor Man's Lobster

Ingredients

2 Fillets Sturdy White Fish (serves 4)

(anything from Cod to Haddock, Turbot to Tilapia)

Lobster Bisque (10 oz can)

(Do not substitute this for anything else. Has to be Bisque. Not chowder, not broth. only Bisque)

3/4 cup Milk (or cream)

3 cups Crackers

(I used cuban crackers. You can use anything from unsalted saltines to ritz, to new england "milk" crackers)

1/2 stick Butter

2 tsp each Thyme & Rosemary

1 tsp Dill

(herbs may be dry or fresh, remember: dry is stronger than fresh so add according to personal taste)

Fresh Lemon

Instructions

Preheat oven to 375°

In a sauce pan heat bisque and cream until warmed through and at viscous consistency.

Set aside to cool (cool but not too thick)

Crush crackers into a bag or bowl, add butter and herbs.

Combine well.

Slice Cod Fillets into 4 equal serving pieces

In a 13x9x2 Baking Dish place fillets.

Pour Bisque evenly over all 4 Fish Servings.

Top with Crumb mixture.

(Be sure to add crumbs to top of each piece. Keeping them individual, makes a better presentation)

Bake in 375° oven for 35-40 minutes.

Immediately upon removing from oven sprinkle with lemon.

Serve.

Fish will be moist, flaky and sweet like lobster.

Serve with butter and lemon..You will be thrilled!

Baking Up a Cure Starts Today!

Tonight at 12:01 am The Virtual Bake Sale begins!

 "Baking up a Cure" 

The goal is to raise $2300.00 For Breast Cancer Research

For Details stop over at the website and find out how to bid on 

Super Yummy baked goods made by all of our 

Fabulous Foodie Baking Friends!

You know the ones who make you drool on a daily basis!!

Well this is your chance to finally taste what you've been drooling over and it's for a Great Cause!!!

Check it out!!

BBQ Shrimp Po' Boy

This is soooooo good you will ask why you haven't made it before!
As I do most mornings, I was watching Food Network. It's a staple in my house. Even if it's going while I'm doing other things...it's usually what's on my TV. The other morning I was having a cup of coffee and actually watching. Paula was making a Salmon BLT...I became "food mesmerized". For those of you that this is foreign, it's when you are watching a cooking show and you see the "tease" picture..that's shown in the beginning and you cant change the channel because God forbid you miss the section where the ingredient list is given and the dish is prepared. I know, I know...the recipe is on the Food Network website..but who does that? hehehe
I just watch the demo and that gets the wheels going in my mind. I think about how the ingredients go together..(or not) and then go to my kitchen. The one without the Cuisinart...the one without the Viking Range..and the one without someone else shopping and chopping for me.Where I recreate the dish to my everyday, really accessible, really easy standards. So, I watched the episode..and Salmon BLT, was Yum!!!  I then shout out to my Hunny who was in the kitchen at the time, "Do we have any Salmon?" He answers, "No, we have to go to Costco". So I continue to watch Tv, but the picture of the sandwich weighs on my mind. I can taste that bad boy...I HAVE to make it!

The next episode on FN is Ina, she is making Oven Roasted Shrimp, ya know the episode where she brings those HUGE Pecan bars to her friend the florist? and then comes the :::lightbulb:: We have shrimp! Oh ...I make this bbq shrimp that's wrapped in bacon, to have as a side when we put steak on the grill....wouldn't that be awesome on this sandwich???
And that my friends is where the Star is born! I give you:

Bacon Wrapped BBQ Shrimp Po'Boy!!!

Ingredients:
Shrimp (Shelled & Deveined, approx 5 per sandwich)
Bacon (half cooked)
BBQ Sauce (may be bottled, but I'm giving a recipe for mine just in case)
Sub Rolls
Boston Lettuce (or your choice or a crispy fresh lettuce)
Tomato (meaty)
1 cup Smoky Mayo (recipe at bottom)

BBQ Sauce Ingredients
2 cups Ketchup
1/2 cup Brown Sugar
3 tbsp Worcestershire Sauce
2 tbsp Smoke Sauce
1 medium Onion (chopped)
3 tbsp Butter
Salt and Pepper
(If you desire a spicier bbq sauce, add 2 tsp Siracha)

In a saucepan, saute butter and onions until translucent.
Add remaining ingredients.
Lower heat to medium low and simmer for 1 hour. (min)
Remove from heat. Cool 30 mins.
Refrigerate in closed container. (I use old water bottle)

Smokey Mayo
1 cup Mayo
2 tsp Smoke Sauce
1 tsp Worcestershire sauce
Combine all ingredients in a small bowl. Mix well.
Refrigerate in closed container until needed.

Instructions for Shrimp:

Wrap each Shrimp with 1/2 slice of bacon.
(Pre-cook the bacon by half.)
The bacon takes too long to cook and the shrimp will be overcooked by the time the bacon cooks.

Once Shrimp is wrapped in bacon, Place Shrimp on the Metal Skewers.
(may use wooden, if pre-soaked in water to prevent burning)
Be sure to "catch" the ends of the bacon, so they stay attached to shrimp when turning.

Grill shrimp on direct heat until bacon is crisp.
Move to indirect heat and baste with BBQ sauce. 2-3 times
When Shrimp start to give resistance, remove from grill.

Slice Sub rolls, spread Smokey Mayo onto bread.
Add Lettuce and Tomato
Top with Shrimp
Drizzle with BBQ Sauce.

I served with Sweet Potato Fries, Phenomenal Meal!
Enjoy.

**Note:
May substitute, lettuce and tomato for Broccoli or Cabbage Slaw.....WOW !!!

Homemade Fritos Corn Chips, Food Hacks

As Food Hacks are concerned, these came out Fantastic!!! Think about all the ways You can customize your own Corn Chips! This recipe so lends to that kind of versatility! I loved it! I added Garlic and Siracha to the masa "dough", then fresh out of the oven, I sprinkled with Crushed Red Pepper and Sea Salt! Wow!! Here's a Photo and the Recipe Link Enjoy!

  

I have to admit, I had never thought of making my own corn chips before this recipe but I will be doing it, all the time now!! I bet you will be too!
Enjoy!! GRAB THE RECIPE

Dru's Diabetic Friendly Banana Pudding

I have had the pleasure of a Wonderful Facebook Follower/Friend Base. One of those friends is Dru Lovett. She is as she will tell you, a Southern Gal who loves to share her love of cooking as much as I do. She first contacted me because I put out a calling for ""Guest Bloggers". She wrote and said "I don't know if you are looking for someone who is known or unknown. Right then and there I knew I had to get to know who Dru is. She is a delightful woman who is well versed in Southern Cooking but also has a down to earth sensibility to her that brought her to creating alternative diet recipes to taste as good if not better than the original!
Her local cable channel was lucky enough to have her for a few years on a show called "Barbeque a la Dru", and now we are honored and humbled to have Dru as a friend and as a Guest here @Food is Love.

Dru writes:

Photo Credit: Dru Lovett

I had a small restaurant several years ago near the local hospital. Diabetic customers kept asking for diabetic friendly desserts. Being hypoglycemic myself, I have to be careful of carbs and sugar intake. One day I sliced 1/2 a banana into some fat free pudding and the wheels began to turn. This dessert became my best seller in the restaurant among ALL of my customers....not just diabetics.

I had a cooking show on local cable T.V. for several years and this was the very first recipe I made on air. I remember being so nervous. My background is in Health Care, not broadcasting....Cooking has become a hobby that has gotten me several little party catering jobs here in Northwest Alabama, but Nursing is my first love. We retired 13 years ago from our jobs in Peoria, Il and came back to our home state. I really learned to cook out of self defense because I thought all the food up north was half raw compared to how we used to cook things for a long time here in the south. I have developed a lot of compromising recipes over the years that North & South seem to enjoy.

 Dru Lovett

Winfield, AL

Diabetic Friendly Banana Pudding

4 bananas

1 six serving size sugar free instant vanilla pudding

3 cups cold fat free milk

1 12 oz carton light whipped topping

1  8oz  carton low fat sour cream

1 box regular or light vanilla wafers

Slice bananas. Mix pudding with milk using wire whisk. Fold in low fat sour cream and  about 34 of light whipped topping. Reserve remaining 1/4 for topping.

Layer vanilla wafers in bottom and up sides of a glass bowl. Spread with half of pudding mixture. Add 2 sliced bananas and a single layer of wafers. Spread remaining pudding mixture making sure you spread it to the edges to seal. Add slices from remaining bananas. Add another layer of wafers and top with remaining whipped topping. Reserve a couple of banana slices dipped in lemon juice for decoration, or sprinkle with vanilla wafer crumbs. Chill and serve.

Sawsan's Oatmeal Peach Cobbler

Hey Everyone hope you are excited as I am about the upcoming Holiday!!!
I asked my Facebook Readers if they had a perfect compliment for a wonderful backyard BBQ. What would be a quintessential Summer BBQ dessert? Sawsan came up with a wonderful idea!
 Oatmeal Peach Cobbler!

Sawsan writes:

I love oatmeal! I love it in cakes and in cookies and even in soup. But my all time favorite treat is oatmeal cookies, this recipe takes the good old oatmeal cookie to the next level. Adding fuits as a filling to the oatmeal cookie dough not only make this a healthier dessert but it also makes it super yummy.

Soft warm juicy peaches, dotted with heavenly cherries topped with oatmeal cookies that are crunchy on top and chewy on the inside.

What could be better?you ask?

I have the answer.. A scoop of vanilla ice cream on top of this beauty and you're in for a treat!

For the topping

1 cup granulated sugar

1 cup packed brown sugar

1 cup butter, softened

1 tablespoon vanilla

2 eggs

2 cups flour

2 cup old-fashioned rolled oats

1 teaspoon baking powder

1 teaspoon salt

For the filling

4 cups Sliced & Peeled Peaches

1 1/2 cups pitted Fresh or Frozen Bing Cherries

1/3 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

Preheat oven to 350°f .

Make the topping,

Beat the sugar and butter until light and fluffy.

Add the vanilla and eggs and beat again.

In a bowl add the flour, oats, baking powder, and salt; Stir with a whisk.

Add flour mixture to sugar mixture; beat at low speed until blended.

Cover and chill 30 minutes.

Make the filling

In a bowl toss the sliced peaches, cherries, sugar, flour, and lemon juice.

Arrange the fruits in a pan coated with cooking spray.

Dollop mounds of chilled dough over peach mixture at even intervals.

Bake at 350°f  for 40 minutes or until lightly browned and bubbly.

Put under the broiler for a couple of minutes to get a golden top

Dollop with a Scoop of Vanilla ice Cream and you're in for a Treat! 

Is that Yummy or what???? 
Enjoy All!! 
Hope you enjoyed the whole BBQ :
Eccentric BBQ Chicken & Angie's Pasta Salad
A Very Happy INDEPENDENCE DAY to you!

Grill Master BBQ Chicken

I love it when a friend sends a call out to her friends and they are happily lend advice, a shoulder and sometimes a Really good Recipe. One morning I decided I wanted to make my own BBQ sauce and hadn't tried it yet, so I asked my Facebook friends if they had a good recipe I could try?

Photo credit: EccentricKitchen.blogspot.com

Steph from Eccentric Kitchen answered in a snap! She commented "My husband makes an Awesome Bourbon BBQ Sauce" I was invited to try the recipe of  her husband, The "Grill Master"...? Wow, hope I could live up to the challenge! Seriously, I'm a novice BBQ sauce maker and originally from New England. BBQ, is not my strong suit. 

But I was willing to give it a try!

The recipe is pretty straightforward...Tasted awesome when preparing! Tasted even better after grilling it on chicken for the family !!! WOW !! 2 thumbs up for the Grill Master!!!! 

Here's the final product:

Click here for Matt The Grill Master's "Awesome Bourbon BBQ Sauce". Steph was right, It's Awesome!!

Remember the perfect compliment:

Angies Pasta Salad and for dessert Sawsan's Oatmeal Peach Cobbler!

Enjoy your 4th of July All !!!