Tag Archives: butter

Grilled Plantains with Brown Sugar and Butter

Living in Florida we get to taste amazing Spanish and Cuban cuisines. One of my favourite Latin treats is fried plantains. The plantain is sort of like a more dense banana. They happened to be on sale at the super market so I picked up a few. Now I wanted to do a healthier version of this dessert than fried, so when Adam suggested grilling out for dinner, I knew this would be a great way to cook the plantains!

over ripe plantains-homemakerchic.com

Now plantains are not as sweet as bananas, so for this recipe you’ll need to let them over ripen for at least a week. I let mine ripen for 10 days. You want them to be black and yellow, or completely black if you really want some amazing sweetness. The cool thing about the plantain is that it doesn’t get mushy, even when it is super ripe, so you can still get nice slices even after 2 weeks of ripening.

All you need is 1 plantain per person, some butter and some brown sugar. You’ll want about 2 parts butter to one part brown sugar. For 2 plantains I used about 5T of butter and 2 T of brown sugar.

photo 2


Slice the plantains on a strong bias so you get nice long pieces.

In a small bowl mix the butter and brown sugar until you get a nice creamy mixture. Spoon about a teaspoon of the butter mix on both sides of each slice.



grilling plantains-homemakerchic.comPlace them gently on a medium heat grill. Cook for about 3-4 minutes on each side. Use a metal spatula, not tongs, to turn them. Tongs will smash the soft flesh.




The sweetness of the plantains caramelizes with the sugar and the butter. These would be great served with vanilla ice cream or just by themselves! We scarfed them down and wanted more. They are sooo delcious. Try them, I know you’ll love them, and so will your kids!plaintains-grilled-homemakerchic.com


Honey Pecan Brie Bites

Some time ago I stumbled upon one of the easiest most delicious and -best of all- super impressive, little appetizer recipe. This recipe has become my go-to take along for parties because it is always a huge hit! I’ve made other things before that were good, but never have I made a treat so spectacular that I honestly have NEVER had leftovers on this one. Every single delicious bite is gone whenever I bring this along. So what is it you say?


They are impossibly easy to make, and sinfully delicious. Your guests will devour them!

Here’s what you need:

  • 3 boxes (45 pieces) of Pre-made miniature filo shells (in the freezer section by the pie crusts)
  • 1 log of brie cheese
  • 1 cup of chopped pecans
  • 1/2 cup of brown sugar
  • 2 T butter
  • 2 tsp cinnamon
  • Pinch of salt
  • Honey for drizzling.

Here’s what you do:

Cutting Brie

Slice off the ends of the brie log. Cut in half so its easier to handle. Using a vegetable peeler, peel off the white rind on the outside. (Don’t worry if there are a few little pieces you can’t get to.) Slice the logs in half length-wise, then cut into pieces a bit less than half an inch (So like 1/3 of and inch). If you cut them this way you will have exactly enough cheese for 45 bites.

pecans and butter

In a skillet (I like nonstick for this) melt together the brown sugar and 1 T butter. Add the pecans, 1 T butter cinnamon and salt. Stir thoroughly to make sure all the pecans are coated with the brown sugar mixture. Cook on medium heat for about 5-7 minutes until the pecans are lightly toasted. You will smell the sweet nutty aroma when they are ready.

pecan bitesPlace all of your shells on a greased cookie sheet. (The only reason you need to grease it is because sometimes the brown sugar and honey will spill out and it will cause the bottom of the pan to become sticky and you won’t be able get some of the shells off.) Place a piece of brie into each shell. Top each shell with a generous sprinkle of the pecans, then drizzle each cup with honey.

Bake in a 350 degree oven for about 10-15 minutes, or until the cheese is melted and bubbly. Allow to cool then serve! These are yummy even at room temperature, so you can make them a couple hours in advance if you like.

Get ready to be asked to bring these delicious treats with you every time! They are so yummy and so easy to make!


Champagne Cream Sauce over Rotini Pasta

rotelle pasta with champagne sauce homemakerchic.comNow that New Year’s is over, the thought of drinking Champagne might be put on the back burner for awhile. But what do you do with all that leftover champagne? Or what about half a bottle that wasn’t finished? Don’t pour it down the drain you fool. Make a tasty sauce with it! Here’s how.

All you need to do is make a basic béchamel. We talked about how to do this for the Confetti Spaghetti recipe. This basic roux is ridiculously simple and is the start of so many amazing sauces.  Plus you can vary so many different aspects, to make lots of unique and wonderful things!

For this sauce all you need is:

  • 1 T Flour
  • 2 T Butter
  • 2 t crushed garlic
  • 1 c milk
  • 2/3 c Champagne
  • 1/4 c Parmesan Cheese
  • A dash of nutmeg

Here’s what to do:

Melt the butter in a small sauce pan. Whisk in the flour and cook on med-low heat stirring frequently. Cook until the mixture is about the consistency of a thick toothpaste. About 5 minutes. Do not let it brown too much. Add the garlic and cook until aromatic. Slowly whisk in the champagne and cook for 1 minute. Slowly whisk in the milk and parmesan cheese. Add the nutmeg and salt and pepper to taste. Cook until thickened to your liking. Serve over your favorite pasta and top with freshly grated parmesan cheese. I added some chopped grilled chicken and tossed the sauce with Rotini pasta. You can use this sauce with any pasta. Enjoy!

pasta with champagne sauce homemakerchic.com