Shrimp w/Bacon and Cheddar Polenta
Prep Time: 15 minutes
Cook Time: 15 minutes

2 Cups water
1/2 Cup cornmeal
6 Slices bacon
1/2 Cup grated cheddar cheese
1/2 tsp salt
1/2 tsp ground black pepper
2 TBSP butter

1 LB raw shrimp peeled and devained
2 tsp minced garlic
1/4 Cup White wine or Chicken stock

In large frypan over medium-high heat cook bacon until edges start to brown and crisp. When crispy, drain on a paper towel, chop and set aside. Reserve 1TBSP of the bacon fat.

Combine cornmeal, salt, pepper, and 1/2 cup water together until well mixed

Bring 1 1/2 cups water to a boil and pour cornmeal mix into pot, stirring constantly until smooth. Turn to simmer, cover and cook about 10 minutes. Stir butter, cheddar cheese and bacon bits into polenta. Serve immediately.

Sauteed Shrimp

In the same frypan heat the reserved bacon fat and add minced garlic, cook for about 1 minute. Add shrimp stirring constantly until shrimp start turning pink about 1-2 minutes. Add wine or chicken stock and continue cooking scraping brown bits from side of pan until shrimp is cooked through about another 2 minutes, then remove from heat. Place on top of polenta. Wine Pairing: Riesling or Pinot Noir. Beer Pairing: Wheat beer or Pilsner.

Sundried Tomato Hummus
Prep Time: 15 minutes
Other Time: 1 hour

1 Can garbanzo beans/chickpeas(15oz can)drained
   reserve juice for later use
1/4 Cup sundried tomatoes in oil
1/4 Cup olive oil
1/2 tsp salt
3 tsp minced garlic
2 tsp fresh chopped parsley or basil
2 TBSP lemon juice
GARNISH: Olive Oil and Paprika

In a food processor or blender, combine all ingredients and blend until smooth and creamy. If too thick add 1 TBSP reserved juice until desired consistency is reached.

Refrigerate a minimum of 1 hour before serving. Drizzle with 1TBSP Olive Oil and sprinkle of paprika. Serve with hot pita bread, pita chips or veggies. Wine Pairing: Chardonnay, Riesling, Pinot Noir, Merlot or Malbec. Beer Pairing: Pilsner, IPA or Stout.

Listed below is one of the first recipes I can ever remember getting from my mom. I remember her always baking some type of breakfast bread on the weekends. As you will see I have both Bisquick and flour and baking soda versions. Not sure about the rest of you but growing up we always had Bisquick in the house because you can use it for so many things. I still have a box in my house most of the time now.

Don't forget to buy extra bananas when you try this recipe so you can also try the banana french toast recipe, or vice versa. I know thats what I would do.

Mom's Banana Bread
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Other Time: 10 minutes rest time

3 Cups Bisquick or
2 cups all-purpose flour and 3tsp baking powder
2/3 Cup of sugar
2 Eggs beaten
1/2 Cup milk
1 Cup mashed banana(2 medium sized)
1/2 Cup chopped walnuts(optional)

PREHEAT OVEN TO 350 DEGREES

Mix ingredients by hand until well blended. Then using a hand mixer whip for about another 3 minutes.

Pour mix into a lightly greased 9x5 inch loaf pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted into the center comes out clean.

Let bread rest on wire rack or cutting board for 10 minutes before cutting.

Red Meat Marinade
Prep Time: 5 minutes
Other Time: 2-8 hours

6 TBSP Vegetable oil
6 TBSP Soy sauce
6 TBSP Water
2 TBSP Sugar

Combine all ingredients and mix until well blended. Place meat into zip lock bag, add marinade. Leave in marinade a minimum of two hours, making sure to rotate often to get even coverage. Discard excess marinade when ready to cook.

Blue Cheese stuffed Tomatoes
Prep Time: 15 minutes
Cook Time: 35 minutes

1 TBSP fresh chopped parsley
1/4 Cup Italian bread crumbs
2 tsp minced garlic
1 1/2 LBS plum tomatoes
8oz Blue cheese crumbles
1/4 Cup Olive Oil(EVOO)
1/4 tsp salt
1/4 tsp ground black pepper
1/4 Cup grated Parmesan cheese

PREHEAT OVEN TO 400 DEGREES

Combine parsley, bread crumbs and garlic in a small bowl and set aside

Cut tomatoes in half length wise and remove seeds and juice. Add 2 TBSP blue cheese crumbles to each tomato half. Top with bread crumb mixture and place in shallow baking dish. Drizzle with EVOO and salt and pepper then cover with aluminum foil.

Bake for 30 minutes, remove foil. Cover with Parmesan cheese and broil for 1-2 minutes until slightly browned.

Polenta w/Sundried tomatoes and green onions
Prep Time: 10 minutes
Cook Time: 10 minutes
Other Time: 1 hour in refrigerator to cool

2 Cups water
1/2 Cup cornmeal
1/4 Cup chopped sundried tomatoes
2 Each green onions chopped( green parts only)
salt and pepper to taste or add any of your favorite seasonings
GARNISH: Butter and shredded parmesan cheese

Combine cornmeal, sundried tomatoes, green onions, salt, pepper and 1/2 cup water together until well mixed.

Bring 1 1/2 cups water to a boil and pour cornmeal mix into pot, stirring constantly until smooth. Turn to simmer cover and cook about 10 minutes. Pour into mini loaf pan and cool in refrigerator for about an hour.

To cook cut into slices and pan fry w/cooking spray until golden brown. Top with butter and shredded parmesan cheese. Serve hot as either an appetizer or a side item for entrees. You can also serve them up hot in the creamy style, but I prefer mine formed and fried crispy. Wine Pairing(if served as an appetizer) Chardonnay, Gewurztraminer, Pinot Noir or Zinfandel.