Chocolate Chip Banana Bread

My older son is headed into pre-finals week of his second semester of college, and when I think about studying, I think about comfort food and care packages.  So, even though I personally hate all things banana, sometimes I have to take one for the team and make something that the men in my household love. “Dead week” is one of those times since both my boys LOVE this recipe – especially when you throw in some chocolate chips (of course, they think everything is better with chocolate chips, and they’re not wrong).  If you are a banana lover, make this your go-to recipe for banana bread. The expert banana bread eaters in my family guarantee you’ll love it. ~Tracy

Ingredients:

  • 1 ½ c. sugar
  • ½ c. stick butter, softened
  • 2 large eggs
  • 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
  • ½ c. buttermilk
  • 1 tsp. vanilla
  • 2 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. mini chocolate chips

Instructions:

Preheat oven to 350 F.

Mash bananas in small bowl until they form a sticky paste – set aside.

Mix sugar and butter in a large bowl.  Stir in eggs, one at a time, until well blended.  

Mix in bananas, buttermilk, and vanilla.  Beat until smooth.

Stir in flour, baking soda, and salt just until all ingredients are mixed together.  

Gently fold in chocolate chips.

Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).

Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven.  Bake on 350°F for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes).  If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.  

When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.  

*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

  • • 1 ½ c. sugar
  • • ½ c. stick butter, softened
  • • 2 large eggs
  • • 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
  • • ½ c. buttermilk
  • • 1 tsp. vanilla
  • • 2 ½ c. all-purpose flour
  • • 1 tsp. baking soda
  • • 1 tsp. salt
  • • 1 c. mini chocolate chips
  1. Preheat oven to 350 F.
  2. Mash bananas in small bowl until they form a sticky paste – set aside.
  3. Mix sugar and butter in a large bowl. Stir in eggs, one at a time, until well blended.
  4. Mix in bananas, buttermilk, and vanilla. Beat until smooth.
  5. Stir in flour, baking soda, and salt just until all ingredients are mixed together.
  6. Gently fold in chocolate chips.
  7. Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).
  8. Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven. Bake for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes). If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.
  9. When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.

*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.

https://foursistersdish.com/2019/04/29/chocolate-chip-banana-bread/

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Breakfast Enchiladas

Confession:  I hardly ever cook breakfast…especially not at breakfast time.  I do, however make breakfast for supper a lot.  Why?  Because I love breakfast food but I do not love mornings.  I am not, nor ever shall I ever be, a morning person.  I’m a night owl by nature…I come by it honestly.  I don’t think my mother has ever been in bed before midnight in her adult life.  She always said when we were kids that it was the only time she could get anything done.  I get that, for sure!  I think all moms do.  Anywho, these are the reasons that, if we have a homemade breakfast-type meal, it’s usually in the P.M. 

If, on the rare occasion, I want to make something special for breakfast, I look for things that can be prepped in advance – like after the kids go to bed the night before.  That led me to these enchiladas.  I loved the idea of Breakfast Enchiladas but I wasn’t crazy about the couple of recipes I tried.  So, I did what I often do, and made up my own version.  It’s superb, if I do say so myself.  Packed with taters, veggies, sausage, and cheese, then covered with a creamy “sauce,” these Breakfast Enchiladas will fill you up, yet leave you wanting more.  Enjoy!  ~Erin

Ingredients

  • 4 c. frozen O’Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • 5 green onions, chopped
  • 8 large eggs
  • 1 c. fat free half & half
  • 1 tsp. salt
  • ¼ tsp black pepper
  • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)

Preheat the oven to 400°F.  Spray a sheet pan with non-stick cooking spray, and spread the hash browns in an even layer. 

Bake for 25 to 30 minutes or until they just start to brown.  Set aside to cool.  Turn off the oven.  This step can be done in advance and hash browns refrigerated until ready to use.

Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).

Spray a 9×13 casserole dish with nonstick cooking spray.  Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture, until all the filling has been evenly distributed among the 8 tortillas.

In the same, now-empty bowl, beat the eggs with the half & half, salt, and pepper.  Pour the mixture over the tortillas evenly and cover with foil. 

At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these can be refrigerated overnight and cooked in the morning.  If refrigerated overnight, set the enchiladas out to come to room temp while the oven preheats.

Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions.  Bake 2-3 more minutes, uncovered, until the cheese is melted.

WW Freestyle Info.:  This recipe makes 8 enchiladas.  Each enchilada is 6 SmartPoints.

Breakfast Enchiladas

Breakfast Enchiladas

    Ingredients
  • • 4 c. frozen O'Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • • 5 green onions, chopped
  • • 8 large eggs
  • • 1 c. fat free half & half
  • • 1 tsp. salt
  • • ¼ tsp black pepper
  • • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)
  1. Preheat the oven to 400°F. Spray a sheet pan with non-stick cooking spray and spread the hash browns in an even layer.
  2. Bake for 25 to 30 minutes or until they just start to brown. Set aside to cool. Turn off the oven. This step can be done in advance and hash browns refrigerated until ready to use.
  3. Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).
  4. Spray a 9x13 casserole dish with nonstick cooking spray. Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture.
  5. In the same bowl, beat the eggs with the half & half, salt, and pepper. Pour the mixture over the tortillas evenly and cover with foil.
  6. At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these be refrigerated overnight and cooked in the morning. If refrigerated overnight, set the enchiladas out to come to room temp while oven preheats.
  7. Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions. Bake 2-3 more minutes, uncovered, until the cheese is melted.

WW Freestyle Info.: This recipe makes 8 enchiladas. Each enchilada is 6 SmartPoints.

https://foursistersdish.com/2019/04/25/breakfast-enchiladas/

Crock Pot Spinach & Artichoke Chicken

Spring is finally here, which means we are reaching the season of the year when my husband and kids start hollering, “let’s go fishing!”  My husband is the type that will go fishing in a full snow-suit or rain gear.  He’s what you would call obsessed.  He reads fishing magazines and watches pro-fishing on TV.  Like I said… obsessed.  However, there are worse hobbies for a person to have, so I tolerate the fishing string remnants that gets caught in my vacuum cleaner beater bar.  I am more of a fair-weather fisherman… fisherwoman?… Let’s go with “angler.”  I like to fish but only when it’s sunny and warm.  I want no part of being on the lake in winter gear. 

Recently, on a particularly warm and sunny afternoon, we decided it would be a good day to do a little fishing.  Before we ventured out, I threw a supper in the Crock-Pot because I didn’t want to go straight to the kitchen after being out all day.  Oh man, I’m glad I did.  I wish I could say we arrived home with some fresh fish to fry, but let’s just say I was glad we planned to have chicken.  This Crock Pot Spinach & Artichoke Chicken smelled amazing after a day at the lake.  A few minutes to slice and toast some bread was basically all it took to have supper ready.  ~Erin

  • 1 lb. boneless, skinless chicken breasts
  • 1 (9 oz.) package frozen spinach, thawed
  • 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
  • 1 T. minced garlic
  • 1 (8 oz) package fat-free cream cheese
  • ½ c. shredded parmesan
  • ½ c. low-moisture part-skim mozzarella
  • 1/3 c. fat-free half & half
  • Salt & pepper to taste
  • Sliced, toasted French bread, for serving

Place chicken in the bottom of a slow-cooker. 

Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.

Cook on high for 3-4 hours or low for 6-8.

Remove the chicken from the slow-cooker and shred; return it to the pot.

Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.

Serve on toasted French bread slices (optional).

WW Freestyle Info:  This recipe makes approximately 8 half-cup servings.  Each serving is 2 SmartPoints. 

Crock Pot Spinach & Artichoke Chicken

Crock Pot Spinach & Artichoke Chicken

    Ingredients
  • • 1 lb. boneless, skinless chicken breasts
  • • 1 (9 oz.) package frozen spinach, thawed
  • • 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
  • • 1 T. minced garlic
  • • 1 (8 oz) package fat-free cream cheese
  • • ½ c. shredded parmesan
  • • ½ c. low-moisture part-skim mozzarella
  • • 1/3 c. fat-free half & half
  • • Salt & pepper to taste
  • • Sliced, toasted French bread, for serving
  1. Place chicken in the bottom of a slow-cooker.
  2. Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.
  3. Cook on high for 3-4 hours or low for 6-8.
  4. Remove the chicken from the slow-cooker and shred; return it to the pot.
  5. Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.
  6. Serve on toasted French bread slices (optional).

WW Freestyle Info: This recipe makes approximately 8 half-cup servings. Each serving is 2 SmartPoints.

https://foursistersdish.com/2019/04/15/crock-pot-spinach-artichoke-chicken/

Lemon Cheesecake


Let me tell you a little story about how we stole a cheesecake from my sister.  It was totally by accident, I swear.  It was the day before Christmas Eve that we drove to my sister Tracy’s house for our side of the family’s Christmas celebration.  Tracy lives about two and half hours from us so we’re talking about a fairly significant road trip here.  When we got there, we put the food items we brought in their spare fridge in their garage.  Fun was had, gifts were opened, food was eaten and then returned to the garage fridge until time to go home. 

Fast forward to time to load the car.  My husband grabbed our food from the garage fridge before heading home.  We arrived home very late so we left the food in the car, since it was plenty cold outside.  The next morning, we realized we had an extra cake carrier, containing a creamy, dreamy pumpkin cheesecake that was meant for Tracy’s in-laws Christmas that day.  Oops!  Luckily, Tracy found it hilarious that we accidentally stole her cheesecake… after the initial shock wore off. 

My poor husband felt so bad that he offered to drive it all the way to their house.  Tracy insisted it was not necessary but my nephew was not so easily consoled.  He was looking forward to that cheesecake. (Can’t say I blame him…it was beyond delicious.  I tried really hard to feel guilty as I ate it).  As consolation, I offered to make him any cheesecake flavor he wanted for his upcoming birthday. That’s where this Lemon Cheesecake comes into play.  This was the birthday cheesecake he chose. 

His birthday was a month ago and I’ve made it again since then, plus I plan to make it for Easter as well.  It’s the kind of dessert that’s both rich and refreshing at the same time…it leaves you wanting more!  The crust is buttery, the filling is creamy, and the topping is an extra punch of sweet, tart lemon.  Worth every bit of effort to make all three components.  It’s sure to impress everyone who tastes it!  In fact, I am impressed every time I make it, if I do say so myself.  It’s hard to be humble.   ~Erin 

Lemon Curd Topping Ingredients:

  • The zest of 4-5 lemons
  • 1 ½ c. sugar
  • ¼ lb. (1 stick) real butter, room temperature
  • 4 large eggs
  • ½ c. fresh lemon juice
  • A scant 1/8 tsp. salt (a generous pinch)

Crust Ingredients:

  • 3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
  • ½ c. sugar
  • 1 1/3 sticks of real butter, melted

Filling Ingredients:

  • 24 oz. cream cheese, room temperature
  • 1 ¼ c. sugar
  • 3 eggs, room temperature*
  • The zest of 5 lemons (avoid the white pith)
  • ¼ c. fresh lemon juice
  • ½ tsp. pure vanilla extract

Instructions for Lemon Curd Topping:

In a medium sauce pan, combine the lemon zest with the sugar.

Cream the butter into the sugar/zest mixture.

Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.

Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon.  It may simmer slightly but don’t let it come to a boil.

Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.

Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.

Instructions for Crust:

Preheat the oven to 350°F.

In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.

Add to a medium bowl and stir in the sugar until well combined.

Stir in the melted butter until crumbs are well-coated.

Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.

Bake for around 15 minutes.

Removed from the oven and set aside to cool.

Instructions for Filling:

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.

Add eggs, one at a time, thoroughly incorporating each one before adding the next.

Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.

Add the filling to the crust and bake in the preheated oven for 50-55 minutes. 

Remove from the oven an allow to cool for 30 minutes at room temp.  Transfer to the fridge to cool for at least 4 hours. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and  serving.

Lemon Cheesecake

Lemon Cheesecake

    Lemon Curd Ingredients
  • • The zest of 4-5 lemons
  • • 1 ½ c. sugar
  • • ¼ lb. (1 stick) real butter, room temperature
  • • 4 large eggs
  • • ½ c. fresh lemon juice
  • • A scant 1/8 tsp. salt (a generous pinch)
    Crust Ingredients
  • • 3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
  • • ½ c. sugar
  • • 1 1/3 sticks of real butter, melted
    Filling Ingredients
  • • 24 oz. cream cheese, room temperature
  • • 1 ¼ c. sugar
  • • 3 eggs, room temperature*
  • • The zest of 5 lemons (avoid the white pith)
  • • ¼ c. fresh lemon juice
  • • ½ tsp. pure vanilla extract
    Instructions for Lemon Curd Topping:
  1. In a medium sauce pan, combine the lemon zest with the sugar.
  2. Cream the butter into the sugar/zest mixture.
  3. Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.
  4. Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon. It may simmer slightly but don’t let it come to a boil.
  5. Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.
  6. Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.
    Instructions for Crust:
  1. Preheat the oven to 350°F.
  2. In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.
  3. Add to a medium bowl and stir in the sugar until well combined.
  4. Stir in the melted butter until crumbs are well-coated.
  5. Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.
  6. Bake for around 15 minutes.
  7. Removed from the oven and set aside to cool.
    Instructions for Filling:
  1. In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.
  2. Add eggs, one at a time, thoroughly incorporating each one before adding the next.
  3. Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.
  4. Add the filling to the crust and bake in the preheated oven for 50-55 minutes.
  5. Remove from the oven an allow to cool for 30 minutes at room temp. Transfer to the fridge to cool for at least 4 hours.
  6. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and serving.
https://foursistersdish.com/2019/04/11/lemon-cheesecake/

Chicken Tinga

Chicken Tinga is a classic Mexican dish, but not necessarily something you will find on the menu of your favorite Mexican restaurant.  It consists of shredded chicken in a tomato based, slightly spicy, smoky, sauce with onions and garlic.  Sounds yummy doesn’t it?  Do I have your attention?  Chicken Tinga is most commonly served as a taco filling or on a tostada.  It has slow roasted flavor but comes together quickly. It is definitely a full-flavored crowd pleaser.  We serve it on a heated tostada along with refried beans, avocado slices, shredded lettuce and a sprinkle of cheese, but you can add whatever toppings that make your heart sing.  ~Kathy

3 c. boneless, skinless chicken breast; cooked and shredded

¼ c. onion, chopped

1/8 tsp. salt

1 T. water

2 cloves garlic, minced

¼ tsp. cumin

1 (8 oz.) can tomato sauce

¼ c. chicken broth

2 T. sauce from canned chipotle peppers in adobo sauce

Cook chicken completely, shred and set aside.  You can use any cooked chicken breast, but we often use store-bought rotisserie chicken. 

Spray a large, deep skillet with cooking spray.  Over medium heat add onion, salt and water. Cook and stir about 3 minutes then add minced garlic. Cook and stir an additional 2 minutes, until garlic is fragrant and onions are starting to soften. 

Stir in cumin, tomato sauce, chicken broth and adobo sauce.   Mix together and allow to come to a simmer.   Simmer and stir occasionally for about 5 minutes. 

Add chicken and allow to heat through before serving.

Makes six, 1/3 c. servings.  Each serving is zero WW Freestyle points!

Chicken Tinga

Chicken Tinga

  • 3 c. boneless, skinless chicken breast; cooked and shredded
  • ¼ c. onion, chopped
  • 1/8 tsp. salt
  • 1 T. water
  • 2 cloves garlic, minced
  • ¼ tsp cumin
  • 1 (8 oz.) can tomato sauce
  • ¼ c. chicken broth
  • 2 T sauce from canned chipotle peppers in adobo sauce
  1. Cook chicken completely, shred and set aside. You can use any cooked chicken breast, but we often use store-bought rotisserie chicken.
  2. Spray a large, deep skillet with cooking spray.
  3. Over medium heat add onion, salt and water.
  4. Cook and stir about 3 minutes then add minced garlic. Cook and stir an additional 2 minutes, until garlic is fragrant and onions are starting to soften.
  5. Stir in cumin, tomato sauce, chicken broth and adobo sauce.
  6. Mix together and allow to come to a simmer.
  7. Simmer and stir occasionally for about 5 minutes.
  8. Add chicken and allow to heat through before serving.
  9. Makes six, 1/3 c. servings. Each serving is zero WW Freestyle points!
https://foursistersdish.com/2019/04/08/chicken-tinga/

Coconut Lime Bars

At my house, it’s definitely not close to being spring.  I absolutely love the intermountain west, but this has been a LOOOONG winter.  There is NO sign of green grass here.  Seriously, we are still completely covered in snow!!!  I start to crave warmer days and “summer food”.  So until the snow is gone, these Coconut Lime bars are helping fill my need for warmth. Travel through food when necessary, I say!   You can eat these bars as soon as they are done, but I highly recommend letting them chill several hours before devouring!  ~Kathy

Ingredients for Bars:

  • 1 stick butter, softened (8 oz)
  • 1 1/3 c. light brown sugar, packed
  • 2 eggs
  • ½ tsp. vanilla
  • 1/2 tsp. lime zest
  • 2 1/8 c. flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 3/4 c. coconut toasted
  • 3 oz. white baking chocolate, finely chopped

Ingredients for Frosting:

  • 1 pkg. cream cheese, softened (8 oz)
  • ¾ c. powdered sugar
  • 2 tsp. fresh squeezed lime juice
  • 1 tsp. lime zest
  • 4 oz. white baking chocolate, melted and slightly cooled
  • ½ c. toasted coconut

Preheat oven to 350°.   Lightly grease a 9×13 baking dish.  

Start by making sure butter is extremely soft, just shy of melting.  Mix together softened butter and brown sugar in a large bowl.  Add in eggs, one at a time. Stir in vanilla and lime zest.  

In a small bowl, combine flour, baking powder, salt.   Add to butter mixture and mix, just until combined.  Gently fold in coconut and white chocolate.

Spread the batter into prepared pan.  Bake for 19-23 minutes, until a toothpick inserted in the center comes out clean.

For the frosting, beat the softened cream cheese with an electric mixer until smooth.  Add in powdered sugar and lime juice.  Mix in zest and cooled melted white chocolate, combine well.   Spread over cooled bars and top with toasted coconut.   Chill 4 hours or overnight before serving.

Coconut Lime Bars

Coconut Lime Bars

    Ingredients for Bars:
  • • 1 stick butter, softened (8 oz)
  • • 1 1/3 c. light brown sugar, packed
  • • 2 eggs
  • • ½ tsp. vanilla
  • • 1/2 tsp. lime zest
  • • 2 1/8 c. flour
  • • 1 ½ tsp. baking powder
  • • ¼ tsp. salt
  • • 3/4 c. coconut toasted
  • • 3 oz. white baking chocolate, finely chopped
    Ingredients for Frosting:
  • • 1 pkg. cream cheese, softened (8 oz)
  • • ¾ c. powdered sugar
  • • 2 tsp. fresh squeezed lime juice
  • • 1 tsp. lime zest
  • • 4 oz. white baking chocolate, melted and slightly cooled
  • • ½ c. toasted coconut
  1. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
  2. Start by making sure butter is extremely soft, just shy of melting. Mix together softened butter and brown sugar in a large bowl. Add in eggs, one at a time. Stir in vanilla and lime zest.
  3. In a small bowl, combine flour, baking powder, salt. Add to butter mixture and mix, just until combined. Gently fold in coconut and white chocolate.
  4. Spread the batter into prepared pan. Bake for 19-23 minutes, until a toothpick inserted in the center comes out clean.
  5. For the frosting, beat the softened cream cheese with an electric mixer until smooth. Add in powdered sugar and lime juice. Mix in zest and cooled white chocolate, combine well. Spread over cooled bars and top with toasted coconut. Chill 4 hours or overnight before serving.
https://foursistersdish.com/2019/04/04/coconut-lime-bars/

Brown Sugar & Bacon Chicken

My daughter is turning 12 soon.  She’s just like me as a child in that she starts planning her birthday months in advance…. possible theme, cake flavor, birthday dinner, etc.  I give my kids the option of either going out to eat or having Mom cook whatever favorite dish they want.  This year she’s decided she wants her favorite food of all… bacon.  My response to this request was, “Bacon and what? It’s not really a meal by itself.” That’s actually not true, in my opinion, but she doesn’t need to know that.  So she decided on this bacon-wrapped chicken dish and mashed potatoes as the side.  No other veggies because she “doesn’t have to eat veggies on her birthday.”  You got it, Sweetie! 

This is no ordinary baked chicken.  Dredged in a spiced brown sugar mixture and wrapped in bacon, it’s birthday-dinner worthy!  ~Erin

Ingredients

  • 1 ½ to 2 lb. boneless, skinless chicken breasts; about 3 large breasts cut into 6 chunks each for a total of 18
  • 9 slices center-cut bacon, halved
  • ½ c. packed brown sugar
  • 1 ½ T. chili powder
  • 1 tsp. garlic powder
  • ½ tsp. salt

Preheat the oven to 375°F (If using an air fryer, no need to preheat).

Line a sheet pan with foil and place a wire rack on top.  Spray with cooking spray and set aside.

In a gallon zipper baggie, mix spices together with brown sugar until well-combined. Place chicken pieces in the baggie, seal and shake to coat.

Take the chicken pieces out and wrap each piece in a half slice of bacon; place on the wire rack or in the basket of an air fryer.  Do not crowd together. Drizzle any remaining spiced brown sugar mixture left in the baggie evenly over the chicken.

Bake in the oven 30 minutes, or until bacon is crispy; or bake in the air fryer at 330° for 13-14 minutes. 

WW Freestyle Info.:  This makes 18 bacon-wrapped chicken pieces.  Each piece is 2 SmartPoints.

Brown Sugar & Bacon Chicken

Brown Sugar & Bacon Chicken

  • Ingredients
  • • 1 ½ to 2 lb. boneless, skinless chicken breasts; about 3 large breasts cut into 6 chunks each for a total of 18
  • • 9 slices center-cut bacon, halved
  • • ½ c. packed brown sugar
  • • 1 ½ T. chili powder
  • • 1 tsp. garlic powder
  • • ½ tsp. salt
  1. Preheat the oven to 375°F (If using an air fryer, no need to preheat).
  2. Line a sheet pan with foil and place a wire rack on top. Spray with cooking spray and set aside.
  3. In a gallon zipper baggie, mix spices together with brown sugar until well-combined.
  4. Place chicken pieces in the baggie, seal and shake to coat.
  5. Take the chicken pieces out and wrap each piece in a half slice of bacon; place on the wire rack or in the basket of an air fryer. Do not crowd together.
  6. Drizzle any remaining spiced brown sugar mixture left in the baggie evenly over the chicken.
  7. Bake in the oven 30 minutes, or until bacon is crispy; or bake in the air fryer at 330° for 13-14 minutes.

WW Freestyle Info: This makes 18 bacon-wrapped chicken pieces. Each piece is 2 SmartPoints.

https://foursistersdish.com/2019/04/01/brown-sugar-bacon-chicken/

 

Hoppin’ John with Ham

Easter is just around the corner an I’m already planning the menu.  I love holiday food and Easter dinner is just as significant as Thanksgiving dinner, in my opinion.  The dishes are different but just as delicious and often more colorful.  Green salads, fruity desserts, Mom’s Cheese Potatoes with ham.  Sidenote: we plan to share Mom’s Cheese Potatoes recipe with you as soon as we can get her to be more precise with the ingredients than “enough flour to make a roux.”  Ha!  Her Cheese Potatoes are amazing but I digress. 

I love the leftovers as much as the actual meal.  One food item we always have leftover (aside from oodles of boiled eggs) is ham.  That’s fine by me because it provides me the opportunity to make delicious dishes with this leftover ham.  Hoppin’ John is one of my favorite “leftover meals.”  Not that you have to wait until you have leftovers… this Hoppin’ John is on permanent dinner rotation at my house.  With a little veggie chopping and a quick simmer, this fast version of the southern classic uses canned black-eyed peas, so no need to soak and slow-cook for hours.  I love a meal that tastes like it took all day when it really only took mere minutes.  ~Erin

Ingredients

  • 1 c. finely chopped celery
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 T. olive oil
  • 1 T. minced garlic
  • 1 lb. smoked ham, chopped into bite sized pieces
  • 1 (10 oz.) can mild Ro-Tel
  • 4 cans (15.5 oz. each) black eyed peas, undrained
  • 1 T. Creole seasoning (I used Tony Chachere’s)
  • Cooked rice, for serving (optional)

In large stock pot, sauté first four ingredients over medium heat until onions and peppers begin to soften, about 3-5 minutes.  Add garlic and sauté for another minute or two, until fragrant.

Add all other ingredients except rice and simmer on low to medium heat for approximately 15 minutes.

WW Freestyle Info.:  This recipe makes 10, 1 cup servings.  Each 1 cup serving is only 1 WW  Freestyle point.

Hoppin’ John with Ham

Hoppin’ John with Ham

  • • 1 c. finely chopped celery
  • • 1 yellow onion, finely chopped
  • • 1 red bell pepper, finely chopped
  • • 1 T. olive oil
  • • 1 T. minced garlic
  • • 1 lb. smoked ham, chopped into bite sized pieces
  • • 1 (10 oz.) can mild Ro-Tel
  • • 4 cans (15.5 oz. each) black eyed peas, undrained
  • • 1 T. Creole seasoning (I used Tony Chachere’s)
  • • Cooked rice, for serving (optional)
  1. In large stock pot, sauté first four ingredients over medium heat until onions and peppers begin to soften, about 3-5 minutes. Add garlic and sauté for another minute or two, until fragrant.
  2. Add all other ingredients except rice and simmer on low to medium heat for approximately 15 minutes.
  3. Serve over rice, if desired.

WW Freestyle Info.: This recipe makes 10, 1 cup servings. Each 1 cup serving is only 1 WW Freestyle point. Don't forget to calculate your desired serving size of cooked rice, if used.

https://foursistersdish.com/2019/03/25/hoppin-john-with-ham/

Lemon Chicken Piccata

If you’ve been following us for a while, you know that each year, we sisters take at least one trip together.  In fact, one of our “when the kids are all older” dreams is that we can travel much more often. We enjoy a little bit of luxury in a nice hotel, and we shop (a lot).  But, we have to admit…and most of who are close to us won’t be surprised to hear…that our favorite thing to do is eat at new places. When we visited Charlotte, NC, a few years ago, we had an amazing chicken recipe that we were still talking about months later.  This is how many of our recipes are born, folks. During a weekend of cooking and blogging, we worked to create this perfect Lemon Chicken Piccata. Don’t let the long list of ingredients fool you. It really is a fairly fool-proof recipe that we hope may also remind you of one of your favorite restaurant meals.  ~Tracy


For Chicken: 
  • 2 T. chicken broth
  • 5 T. freshly squeezed lemon juice
  • 4 garlic cloves, minced
  • 6 boneless, skinless chicken breast halves
  • 3 eggs
  • ¼ tsp. hot pepper sauce (such as Tabasco)
  • 1 c. flour
  • 1 c. shredded Parmesan cheese
  • 1/3 c. fresh parsley, finely chopped
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • dash ground cayenne pepper
  • 3 T. olive oil

For Sauce:

  • 6 T. butter
  • 1 garlic clove, minced
  • ¾ c. chicken broth, divided
  • 8 T. freshly squeezed lemon juice
  • 2 T. capers, drained
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. crushed red pepper
  • 1 tsp. cornstarch
  • angel hair pasta

Flatten each chicken to ¼ inch thickness.   In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.    In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.

Dip each chicken breast in egg mixture then into flour mixture, coating completely.   Place on baking rack to rest for 15 minutes. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.  Be sure not to crowd the chicken in your pan as this will impact the browning. Remove to baking sheet and keep warm in a 200 degree oven.

For sauce:  Reserve 3 tablespoons of chicken broth in small bowl.  In the same skillet used to cook chicken, melt butter over medium low heat.  Add minced garlic, stir for one minute. Add chicken broth and lemon juice.  Add salt, pepper and crushed red pepper. Bring to low boil. Stir cornstarch into reserved chicken broth.  Pour into sauce mixture, return to a boil. Add capers and stir. Remove from heat.

Top cooked angel hair pasta with one chicken breast.  Drizzle approximately ⅓ c. sauce over each breast and pasta.  Serve immediately.

Lemon Chicken Piccata

Lemon Chicken Piccata

    Ingredients
  • • 2 T. chicken broth
  • • 5 T. freshly squeezed lemon juice
  • • 4 garlic cloves, minced
  • • 6 boneless, skinless chicken breast halves
  • • 3 eggs
  • • ¼ tsp. hot pepper sauce (such as Tabasco)
  • • 1 c. flour
  • • 1 c. shredded Parmesan cheese
  • • 1/3 c. fresh parsley, finely chopped
  • • 1 tsp. salt
  • • ½ tsp. garlic powder
  • • ½ tsp. onion powder
  • • dash ground cayenne pepper
  • • 3 T. olive oil
    For sauce:
  • • 6 T. butter
  • • 1 garlic clove, minced
  • • ¾ c. chicken broth, divided
  • • 8 T. freshly squeezed lemon juice
  • • 2 T. capers, drained
  • • ½ tsp. salt
  • • ¼ tsp. pepper
  • • ½ tsp. crushed red pepper
  • • 1 tsp. cornstarch
  • • angel hair pasta
  1. Flatten each chicken breast to ¼ inch thickness.
  2. In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.
  3. In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.
  4. Dip each chicken breast in egg mixture then into flour mixture, coating completely.
  5. Place on baking rack to rest for 15 minutes.
  6. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.
  7. Be sure not to crowd the chicken in your pan as this will impact the browning.
  8. Remove to baking sheet and keep warm in a 200 degree oven.
    For sauce:
  1. Reserve 3 tablespoons of chicken broth in small bowl.
  2. In the same skillet used to cook chicken, melt butter over medium low heat.
  3. Add minced garlic, stir for one minute.
  4. Add chicken broth and lemon juice.
  5. Add salt, pepper and crushed red pepper. Bring to low boil.
  6. Stir cornstarch into reserved chicken broth.
  7. Pour into sauce mixture, return to a boil.
  8. Add capers and stir. Remove from heat.
  9. Top cooked angel hair pasta with one chicken breast.
  10. Drizzle approximately ⅓ c. sauce over each breast and pasta. Serve immediately.
https://foursistersdish.com/2019/03/21/lemon-chicken-piccata/

It’s spring & we have some news!

It’s finally spring!!!  A time for starting fresh, cleaning things up, and perhaps making things look a little prettier.  We’ve done exactly that here at Four Sisters Dish! 

For those of you who have been with us on this food-loving blog journey for the last two years, you may have noticed that our Recipe Index page was sort of like someone’s coat closet in the middle of winter – a common theme to the content, but a bit of a mishmash and kind of hard to find what you really needed.  We are so happy to announce that we have completed our spring cleaning project and have published a new and improved Recipe Index Page!  You’ll find recipes better divided into categories and each recipe now has a clickable photo and link of its own. 

You can check out the new index page at Four Sisters Dish by clicking here.  We hope that you’ll keep visiting us as we add to our pages with lots of yummy recipes.  We’d also really appreciate it if you like and share this page – we love sharing our love of great food and are so excited to have you continue on this journey with us!  — Tracy, Kathy, Robin, & Erin