On the prowl for dishes that are satisfying and easy to make? Try Paula Deen's recipes for chicken and artichoke frittata and banana coffee muffins.
Recipe: Paula Deen's chicken and artichoke frittata (on this page) Recipe: Michael’s banana coffee muffins (on this page)Pre-heat oven to 325 degrees. Drain the artichoke heart marinade into large skillet. Chop drained artichokes and set aside. Heat the marinade over medium heat. Add the onion and garlic and sauté for 5 minutes. Place the beaten eggs into a large bowl, add the breadcrumbs, salt, pepper, oregano and hot sauce to the eggs. Stir in the cheese, chicken, chopped artichokes, sautéed onions and garlic, along with the liquid in the skillet. Pour into a greased 7-by-11-inch casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.
It may be frozen after baking. Reheat in a 300-degree oven for 10 minutes.
Preheat oven to 350 degrees F.
Grease a 12-cup-capacity muffin tin or use paper liners.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.
Cook’s note: To check to see if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean, it’s done.
Makes 12 servings. Cook time: 30 minutes. Difficulty: Easy.
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