Shelly's Jazzy New Orleans Muffaletta Salad
2 (15 oz.) cans Cannellini Beans, rinsed & drained
1/2 cup Lindsay Pitted Large Black Olives, drained
1/2 cup Lindsay Manzanilla Pimento Stuffed Olives, drained
1/2 cup Cherry or Grape Tomatoes, halved
1/4 of a Red Onion, diced
1/2 a Cucumber, diced
1 cup Bocconcini (Bite-size balls of Fresh Mozzarella), halved
1/4 lb. (about 6 slices) Genoa Salami, diced
1 Tablespoon storebought Pesto Sauce
3 Tablespoons storebought Balsamic Vinaigrette Dressing
a few twists of Black Pepper to taste
Rinse and drain beans. Set aside. Drain olives and pulse in a mini food processor till finely chopped. Pour onto beans. Dice onion, half tomatoes and mozzarella balls and add to bean & olive mixture. Dice Salami and add. Add all remaining ingredients. Mix till well combined. Best if made several hours before serving or even the night before.
Muffuletta originated in 1906 at the Central Grocery in New Orleans, created by Salvatore Lupo, a Sicilian immigrant (like my Pop.) A chopped olive mixture is considered the heart of the sandwich. I adapted the sandwich into this summer salad which I entered and won first place in the Lindsay Olives Olive Lover's Salad Challenge. It's a great salad for picnics because there's no mayo and it only gets better and better by the end of the day.
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Brennan of Brennan's Restaurant challenged his chef, to include bananas in a new culinary creation, Owen's way of promoting the imported fruit. Bananas Foster was the result and named for Owen's colleague and friend, Richard Foster.
Shelly's 5 Minute Banana Caramel Nut Cake with Bananas Foster Topping
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Banana, mashed
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 Tablespoon Pecans, chopped
1 scoop Vanilla Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug
In a measuring cup or microwave safe mug, Mix egg, milk, syrup, banana and oil and combine thoroughly. In a separate bowl, mix pancake mix, cinnamon, nutmeg, nuts, protein powder and salt. Tip dry into wet and stir till combined.
Nuke in microwave for 2 minutes* *Microwave wattage varies. Mine takes 2:20 but start with 2 minutes and add 20 second increments if needed. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices. The same batter can be made into muffins in the oven. Pour mixture into 12 cup mini muffins tin that has been sprayed with Pam non stick spray. Bake at 350 for 10-12 minutes.
Shelly's Non-Alcoholic No Sugar Added Bananas Foster Topping
1 Banana, sliced
1 teaspoon Butter
1 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
dash Cinnamon
dash Nutmeg
2 Tablespoons Pecans, chopped
Heat butter and bananas in a non stick pan. Add syrup, nuts and seasonings. Toss lightly to coat and warm through. Top slices of my 5 Minute Banana Caramel Nut Cake with mixture. Also great served over Vanilla Protein Ice Cream.
or make this delicious protein shake version...
Shelly's Bananas Foster Protein Shake8 oz. Milk (any)
1 scoop Banana Magic Chike Protein Powder
1 Tablespoon Sugar Free Brown Sugar Cinnamon Torani Syrup
1/2 Frozen Banana
a few Ice Cubes
Optional: dash of Cinnamon, dash nutmeg
Blend on high. Sprinkle with a dash of cinnamon and nutmeg.
Can't wait to catch up with old pals and meet new ones. If you are attending, be sure to find me and say Hi! If you aren't attending make yourself one of the above dishes and watch the blog and tweets I'll try and make you feel like you are there through pics and stories.
Laissez Les Bon Temps Roulez! Let The Good Times Roll!
