Banana Bread

For one 9-inch loaf pan


2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (sometimes I use sour cream and it works fine)
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted (optional)*

*I do not use these I substitute 1 1/4 cups mix of white and milk/semi-sweet choc chips

Preheat oven to 350 degrees.  Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.  Whisk flour, sugar, baking soda, and salt together in a large bowl.  Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.  Gently fold  the banana mixture into the flour mixture with the rubber spatula until just combined.  fold in the nuts or choc chips, (whatever you are using).  Do not overmix; the batter will look thick and chunky.

Pour in pan.  Bake 55 min, or golden brown and toothpick comes out with only of few crumbs attached.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Fresh Black Bean and Corn Salsa

This recipe comes from Kyle's Aunt Camille, who is an outstanding cook.  I get requests for this from multiple people everywhere I take it.

Ingredients


2 tomatoes, peeled and seeded, diced
2 avocados, diced
One small bunch green onions, chopped
One bunch cilantro, remove and chop leaves, discard stems
One cup frozen corn, thawed.  (I like the big bag of organic white corn from Costco.)
1 can black beans, rinsed
1 package Good Seasons Italian Dressing Mix
About 4 tbsp fresh lime juice
About 1 1/2 tsp. sugar
2 cloves garlic, minced

Mix everything together and serve with tortilla chips.  I like to get the 'scoops' kind because they hold a lot of salsa and don't break.  I have always just put the Italian Dressing Mix in dry, but the last time I made this with my mother in law, she told me that I was supposed to make up the dressing first and then add it.  I have become so used to the way I made it though, that it seemed way too goopy with the dressing made up and I prefer it with the dressing mix dry.  I also figured, why add the extra oil when it's so good without it.  You can try it both ways though and see what you think.

Grilled Tilapia with Mango Salsa

From the allrecipes.com website.  Great, refreshing recipe in time for warm weather.  I buy the Kirkland tilapia at Costco in the freezer section.  It's reliably good and so easy to use.  I leave the jalapenos out of the salsa because of the little ones.  I also don't grill the fish directly on the grate.  I use the non-stick aluminum foil instead.  The fish stays together a little better and still has that great grilled flavor.  You can also add a little sugar to the salsa if your mangoes are too tart.  I've also made it with half mangoes and half peaches and it turns out great!


Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets
•  
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.