What is your Favorite Food ?

       
Thinking of my favorite food along the time, I came to realize that my taste has changed considerably in a 10 years span and it got me thinking...what is my favorite food at THIS MOMENT ?
I would have to say it is oven roasted garlic meatballs with creamy fluffy mashed potatoes and a side of roasted red bell peppers dipped in a vinegrette.
Too bad I do not have a picture of it as I would have loved to post it here to show you.
And so, this brings me to the most important part of this post of today:
WHAT IS YOUR FAVORITE FOOD ?
You might have dessert as favorite and not necessarily a savory dish like mine, but nonetheless I would love to know what you LOVE eating THE MOST.

I cannot wait to get your feedback on this !!

Also - what is the food you would never ever eat ?
I'll have to say mine is squid.

Glazed Frozen Banana Treats

I have been around for over 26 years and I have never thought of glazing and freezing bananas ... until now....when I saw a post about this on Jennifurla's blog.
I have not made them following the exact same method, but they are quite the same in the end.
She used round sprinkles and I used chocolate Jimmies and while she dipped the banana in chocolate, I chose to just drizzle to glaze.
All in all, super easy and delicious.
Ah - and an all year round type of treat too, considering the fact that bananas are available at any time.
Yum !

Ingredients:
bamboo skewers or any other kind of wood sticks you like
bananas

sprinkles

chocolate

plastic bag
shredded coconut

parchment paper or waxed paper

Directions:
First of all, the equipment needs to be ready for use, so start with the bamboo skewers and the paper lined dish that will go in the freezer.
Pick as many skewers as many bananas you have,

given the fact that you will cut both bananas and skewers in half.
Cut the sticks in half with either a knife or a special tool like this one

used to cut flower stems and them wash them and inspect for any loose pieces.

Line a tray / plate or dish with waxed or parchment paper and set it aside.
Place the chocolate in a plastic bag

and put it in a bowl of very hot water so that the chocolate melts easily.
Next, spread your toppings on plates and have them handy for dipping.
Peel the bananas

and cut them in half.
Prick each banana half and set on your work surface,

then drizzle chocolate.

Pick them up carefully and dip them in the toppings of your choice, then lay with the topped side down so that you can drizzle chocolate on the other side too.

Freeze for at least 3 hours or overnight.

This is how a coconut one looked after I moved it in the pan more than I should have.

Delicious nonetheless.
You have to try these !

New York Strip Steak with Angel Hair Pasta

Remember that Roseanne post quite some time ago ? Recently I heard her saying something about "Angel Hair Pasta with a light tomato sauce" and the thought sort of born into my head....and here we are with this delicious dinner.
Also, the steak cut choice is due to the fact that I realized that a more marbled piece of meat

will yield a more tender and juicy steak as opposed to the very lean tenderloin that we usually purchase.
The price was reasonable, if you take into account the $ 14 to $25 price tag for a steak dinner at a restaurant.
Here is a picture of what it looked like before opening the package.

So with Roseanne in mind, here is what you need to make this super delicious dinner:

Ingredients:
1 handful angel hair pasta

1/4 cup to 1/2 cup shredded cheese (I used mozzarella combined with ceddar)
1 can of fire roasted tomatoes, diced

2 TBSP olive oil
2 pieces of New York strip steak

kosher salt
large ground pepper
2-4 teaspoons oil

Directions:
Let the steak come to room temperature for at least 30 minutes so it will not seize when placed on the grill and when ready to handle, just coat with oil and sprinkle with salt and pepper on both sides.

Heat up your George Foreman grill or a skillet that withstands high heat and cook the meat for 5 minutes in the George Foreman or 3 minutes on each side in the skillet.

 

Let it rest for at least 1 to 3 minutes before serving.
Right when you start heating up your grill or skillet put a small pot with water on the stove.
When the water starts to boil, add some salt and drop the pasta in.

The pasta should not take more than 5 minutes to cook as it is very fine and thin.
While the food is cooking, open the tomato can

and either use them as they are or pulse them with a hand mixer or a small kitchen robot.
I pulsed half of the can and left the other half chunky.
When the pasta is done cooking, just drain well, do not rinse - place back in the pot it boiled in and top with the cheese.
Add the tomatoes and toss to coat.
Now just plate and add the juicy steak that had been resting for a little bit.

Enjoy !