ScreenshoThis homemade s’mores banana bread is the ultimate comfort bake. Made with ripe bananas for natural sweetness and moisture, it’s swirled with melted chocolate and studded with gooey marshmallows, then finished with a buttery graham cracker crumble. Every slice tastes like a campfire classic wrapped in soft, rich banana bread — nostalgic, indulgent, and impossible to stop at just one piece. 
S’mores Banana Bread
*pre-heat oven to 350-degrees
Ingredients:
4 large  ripe bananas
3 large eggs
1/4 cup avocado or vegetable oil
1 cup granulated sugar
1 teaspoon vanilla
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 teaspoon cinnamon
1 cup + 1/2 cup chocolate chips
1 cup marshmallows
1 cup crushed graham crackers
Directions:
Mash the bananas- add the first batch of ingredients and mix thoroughly.
Sift the second batch of ingredients, and add to the wet mixture.  Fold together until incorporated.  Add the chocolate chips and stir.
Place the chocolate chips, marshmallows and crushed graham crackers on top.  Bake in a 350-degree oven for 1 hour, or until an inserted toothpick comes out clean.
Let cool for 30 minutes, slice and enjoy!
Chef Chuck Kerber  
t

The post S’mores Banana Bread Recipe appeared first on Cooks and Eats.

For the Crust:

Ingredients:

2.5 cups unbleached flour

1 cup unsalted butter

3 tablespoons sugar

½ teaspoon salt

2 egg yolks

1/3 cup ice water

Directions:

Place the flour, butter, sugar and salt in a bowl. Using a pastry cutter, incorporate all of the ingredients until it resembles small peas.   Mix the ice water with the egg yolks- place in the flour mixture and combine until it forms a ball.  Refrigerate for 1 hour.

Roll out and place in a pie dish.  Bake @ 400 degrees for 14-16 minutes, or until golden brown.

For the Lemon Curd

Ingredients:

1-cup sugar

6 tablespoons corn starch

½ teaspoon salt

½ cup fresh lemon juice + 1 ½ cups cold water

Zest of 1 lemon

6 egg yolks

3 tablespoons unsalted butter

Directions:

Place the sugar, cornstarch, and salt in a sauce pan- whisk to incorporate.  Add the lemon juice, water and lemon zest.  Stirring constantly, cook over medium heat until thick and bubbly.  Temper the cooked mixture into the egg yolks stirring rapidly.  Add the butter, and return to the heat cooking for an additional 3-4 minutes.

Place the lemon curd into the pie shell and let cool for 2 hours.

Italian Meringue

Ingredients:

6 egg whites, room temperature

¼ cup sugar

1-tablespoon cream of tartar

Simple syrup:

1-cup sugar

½ cup water

Directions:

Place the sugar and water in a small saucepot over low heat.

Beat the egg whites, sugar, and cream of tartar until soft peaks form.  Continue cooking the simple syrup until it reaches a temperature of 240 degrees.  Slowly add the simple syrup to the beaten egg whites, and continue whipping for 2-3 minutes.  Place the mixture on top of the pie and torch until the peaks become golden brown.

Serve and enjoy!

Chef Chuck

The post Italian Lemon Meringue Pie appeared first on Cooks and Eats.

Ingredients:

8 oz. flank steak cut into strips

½ cup cornstarch

1-tablespoon baking powder

¼ soy sauce

¼ cup sesame oil for frying

Pinch of salt and pepper

For the sauce:

1-cup beef broth

¼ cup soy sauce

¼ cup hoisin sauce

1-teaspoon chili paste

¼ cup brown sugar

1-tablespoon ginger

½ cup chopped scallions

¼ cup dried red peppers

2 tablespoons corn starch + 2 tablespoons corn starch

1 teaspoon each black and white sesame seeds

Directions:

Cut the flank steak into thin strips and place in a bowl. Add salt and pepper.  Coat with soy sauce, mix, and place in the refrigerator for 30 minutes.

Remove meat from fridge and add the cornstarch and baking soda.  Mix thoroughly until all of the meat is evenly coated.

Place a pan on high heat.  Add the sesame oil and fry the meat in batches until golden brown.  Set aside.

Add the remaining ingredients (minus the scallions and Chinese peppers) in a sauce- pan and cook until a thick sauce forms- approximately 5 minutes.  Add the beef, scallions, and Chinese peppers until fully coated in the sauce.

Serve over rice.

Enjoy!

Chef Chuck

The post Mongolian Beef appeared first on Cooks and Eats.

4 packs, 8 oz. ea. cream cheese

8 oz. mascarpone cheese

4 oz. goat cheese

5 large eggs

¼ cup heavy cream

Zest from 1 lemon

1-teaspoon salt

1-teaspoon fresh cracked black pepper

1 cup sun dried tomatoes, minced

1 tablespoon each fresh chopped thyme, rosemary and sage

3 cups shelled pistachios

1-tablespoon honey

1 package filo dough

Directions:

Place the first 7 ingredients in a bowl and mix thoroughly.  Divide equal amounts into two bowls.

Add the minced sun-dried tomatoes to the first batch of mixed cream cheese and combine thoroughly.

Add the fresh chopped herbs to the second batch of mixed cream cheese and combine thoroughly.

Line a 10.5 X 3 cake pan, or similar sized spring form pan with the filo dough as seen in the video.

Place the shelled pistachios in a food processor with the honey, and a pinch of salt at pepper.  Blend briefly.   Place the ground pistachios in the filo lined cake pan.  Next, add the sun-dried tomato cheese mixture, and smooth to the edges.  Lastly, add the herbed cream cheese mixtures until the top is completely covered.

Place in a 275- degree oven and bake for 45-50 minutes, or until the cake has set completely.  Serve warm with chopped pistachios and a drizzle of warm honey.

Enjoy!

Chef Chuck Kerber

The post Savory Cheesecake appeared first on Cooks and Eats.

Ingredients:

3 cups unbleached flour

3 cups sugar

1.5 cups extra dark cocoa powder

1-tablespoon baking soda

1-tablespoon baking powder

2 teaspoons kosher salt

3 tablespoons good quality instant espresso powder

1.5 cups hot water

1.5 cups heavy cream

½ cup vegetable oil

½ cup avocado oil

4 large eggs

1-tablespoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Sift together the flour, cocoa powder, baking soda and baking powder.

Next, add the sugar and salt.  Combine with a whisk.

Add the espresso to the hot water, and mix until completely dissolved.

In a separate bowl add the espresso, heavy cream, oils and eggs.  Whisk.

Add the flour mixture to the wet mixture, and slowly fold together until completely mixed- don’t over-mix!  Place the batter in 10.5 X 3 inch cake pans and let sit for 20 minutes, allowing the gluten to relax.

Place in a 350-degree oven for 45 minutes, or until a toothpick comes out clean.

Remove the cakes from the pans, and let cool.

Frost with chocolate-espresso butter cream and enjoy!

Enjoy!

Chocolate Espresso Buttercream

Ingredients:

2 pounds softened butter

4- cups powdered sugar

1 cup cocoa powder

1/4-cup heavy cream

1-tablespoon vanilla extract

2-tablespoons espresso powder

Pinch of salt

Directions:

Warm the cream.  Add the espresso powder and let bloom.  Mix thoroughly.  Place in the refrigerator until cool.

Place the butter in a mixing bowl with the paddle attachment.  Whip until light and fluffy, approximately 6 minutes.  Add the espresso, salt and vanilla.  Mix.  Lastly, ad the cocoa powder and powdered sugar and beat until the desired consistency is achieved.

Enjoy!

The post Epic Chocolate Espresso Cake appeared first on Cooks and Eats.

*Pre-heat oven to 325 degrees

For the Crust:

Ingredients:

2.5 cups unbleached flour

3 tablespoons sugar

1-tablespoon salt

2 sticks unsalted butter, cubed

½ cup ice water

Directions:

Place the flour, sugar and salt in a food processor and pulse until ingredients are thoroughly mixed.  Add the butter, and pulse briefly.  Lastly, add the water and process until the mixture resembles small peas.  Do not over mix.

Place the dough in the refrigerator, and let rest for 1 hour.

Remove from refrigerator, let sit for 30 minutes before rolling out.

For the Filling:

Ingredients:

3 large eggs + 3 egg yolks

1 -cup light brown sugar

1-cup light corn syrup

1-tablespoon vanilla

6 tablespoon unsalted butter, melted

1-teaspoon salt

2 cups pecan halves

Directions:

Place all of the ingredients in a bowl and mix.  Add the mixture to a pre-baked pie shell.  Place the pecans on top, and cook at 325 degrees for 50 minutes, or until set.

Let cool for 2 hours.  Serve with whipped cream, or ice cream.

Enjoy!

Chef Chuck

The post Perfect Pecan Pie appeared first on Cooks and Eats.

Try this recipe for a tender, flavorful meatball.

Ingredients:

1 pound 80/20 ground meat

1-pound ground veal

1-pound ground pork

1-cup small dice sweet onion

6 cloves minced garlic

2 tablespoons butter

3 cups cubed good quality Italian bread

1-cup chicken stock

½ cup grated Parmesan Reggiano

2 jumbo eggs

½ cup chopped Italian flat leaf parsley

Salt and pepper to taste

Directions:

Melt butter in a pan- sauté the garlic and onions until golden brown.  Remove from the heat, and cool in the refrigerator.

Place the cubed Italian bread in a bowl- add the chicken broth to bloom, salt & pepper.  Mix until incorporated.

Place the ground meats in a large bowl.  Add the cooled onion and garlic mixture, and the breadcrumbs.  Add all of the other ingredients and mix until fully incorporated.  Do not over-work the meat.  Cover, and let sit for 30 minutes.

Sauté, or bake the meatballs until golden brown, and reach an internal temperature of 165 degrees.

Serve and enjoy!

Chef Chuck Kerber

The post Perfect Meatballs appeared first on Cooks and Eats.

Butter Chicken

Ingredients:

3 cups cubed chicken breasts or thighs

1-cup full fat Greek yogurt

Juice of 1 lemon

Zest of 1 lemon

2 tablespoon garam masala

1-teaspoon paprika

1-teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1-teaspoon ginger

1-tablespoon cumin

Salt and pepper to taste

For the sauce:

2 tablespoons olive oil

¼ cup unsalted butter

6 cloves garlic

1 cup chopped onions

3 cups chopped tomatoes

¼ cup chicken stock

1-cup heavy cream

1 tablespoon above spice mixture

1-cup cashews

Salt and pepper to taste

Directions:

Cube chicken.  Add spices, lemon juice and lemon zest.  Add Greek yogurt.  Mix thoroughly.  Refrigerate for 1 hour.

Sauce:

Caramelize garlic and onions.  Deglaze with the tomatoes and cashews.  Cook for 30 minutes.  Add the heavy cream and chicken stock.  Place in blender of food processor until creamy and smooth.  Set aside.

For the chicken:

Broil, bake or sauté chicken until done.  Place in a pan and cover with the sauce.  Cook for an additional 20 minutes.  Adjust seasonings, and serve over rice

Enjoy!

Chef Chuck Kerber

The post Butter Chicken Recipe appeared first on Cooks and Eats.

Rice Pudding

Ingredients:

4 cups cooked Arborio rice

1-cup raisins

4 egg yolks

2 cups whole milk

1-cup heavy cream

1-cup sugar

1-Tablespoon vanilla extract

1-teaspoon cinnamon

½ teaspoon fresh nutmeg

½ teaspoon salt

Directions:

Cook the rice.  Let cool slightly and set aside 4 cups.

Add the ingredients to a saucepan, and cook over low until it become stightly thickened; approximately 12-15 minutes.

Place the rice in a bowl.  Pour the custard over the rice.  Add the raisins, and mix until thoroughly incorporated.

Place in an oven-safe baking dish and place in oven-safe casserole dish.  Bake @ 375 degrees, or until the top is golden brown.

Top with cinnamon, nutmeg and fresh cream.

Enjoy!

Chef Chuck Kerber

The post Rice Pudding appeared first on Cooks and Eats.

Chicken Pot Pie

Ingredients:

2 large cooked chicken breasts (will equal 2-2.5 cups cubed chicken)

6 cloves minced garlic

1.5 cups chopped celery

2 cups chopped leeks

1.2 cup chopped onion

1.5 cups chopped carrots

1-cup peas

½ cup unsalted butter (1 stick)

½ cup flour

3 cups chicken stock

1-cup heavy cream

¼ cup each chopped flat-leaf parsley

2 tablespoons chopped fresh thyme

Salt and pepper to taste

Season, cook and cube chicken.

Chop vegetables; set aside.

In a large skillet or pot, melt the butter.  Add the garlic and leeks.  Sauté until caramelized.  Add the flour, and cook until lightly brown and nutty, approximately 7-10 minutes.  Add the chicken stock and cream, stirring constantly until smooth.

Add the vegetables, and cook for 10 minutes until they are fork-tender.  Add the cooked chicken and fresh herbs.  Stir, adjusting the seasoning with salt and pepper.

Cut the phyllo dough onto squares and crumble lightly.  Place on top of the chicken mixture.  Brush with butter.  Add salt and pepper.

Bake at 400 degrees for 20-25 minutes, or until golden brown and bubbly.

Enjoy!

Chef Chuck Kerber

The post Chicken Pot Pie appeared first on Cooks and Eats.