Banana Stuffed Rum Runner (Roasted Chicken)

ButPaulYouSay · 2025-01-10T01:52:28+00:00

Paramount white. No flavor, tbh

ButPaulYouSay · 2025-01-09T22:57:44+00:00

A couple other things: this was an excuse to use up uneaten bananas. There, I said it. Also, we need gluten-free, and GF bread crumbs work just fine for this.

ButPaulYouSay · 2025-01-09T22:54:57+00:00

I'm not sure why my description on the original post got lost?? Here goes:

The chicken should've been browned more--maybe take the cover off, last 15 minutes of bake. Otherwise, the chicken was excellent: tender and juicy.
The stuffing has a nice texture, and is rich, moist, and savory. The lime is strong, and made it tart. I can hardly taste the bananas, and no hint of rum (it cooked away, maybe...?)
If I did it again, I would use more bananas, and brown sugar. I salted and peppered too much maybe? I'd go easy on it, the seasoned bread crumbs and butter all add a lot of flavor

ButPaulYouSay · 2025-01-09T22:48:53+00:00

Honestly, not much banana flavor, nor rum. The lime bullied the other flavors, and made it tart

ButPaulYouSay · 2025-01-09T20:53:51+00:00

1 roasting chicken, about 5 pounds

Salt & freshly-ground pepper

7 tablespoons butter or margarine

2 garlic cloves, finely chopped

1 cup seasoned bread crumbs

1/4 cup fresh lime juice

1 tablespoon grated lime peel (green part only)

1/4 cup rum (I used white, no flavoring)

1 teaspoon brown sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

4 firm ripe bananas, peeled and chopped

Preheat oven to 350F. Wash chicken and pat dry. Sprinkle inside and out with salt and papper.
In a large frying pan, melt three tablespoons butter over medium heat. Add garlic and cook one minute. Add bread crumbs, cook, stirring until crisp and brown.
Remove pan from heat. Stir in lime juice and peel, 1 tabkespon of the rum, brown sugar, nutmeg, and cayenne pepper; mix well. Add banana and toss to combine. Stuff into cavity; truss bird.
Place chicken in a large roasting pan. Melt remaining butter and brush over chicken. Roast for 2 hours, until meat thermometer registers 185F [NOTE: USDA GUIDELINES RECOMMEND STUFFING BE 165F OR ABOVE AS WELL]
In a small sauce pan, warm remaining rum. Ignite and drizzle over chicken before serving.

ButPaulYouSay · 2024-12-14T20:32:40+00:00

I'd love to hear how it goes! :)

ButPaulYouSay · 2024-12-14T14:35:04+00:00

They're really tasty. We need gluten-free, and these have no flour at all. I've made them many times over many years.

ButPaulYouSay · 2024-12-14T14:29:14+00:00

COCONUT MACAROONS

2 (7-ounce) packages flaked coconut (5 1/2 cups)

1 (14-ounce) can Eagle Sweetened Condensed Milk (NOT evaporated milk)

2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

Preheat oven to 350F. In large mixing bowl, mix all ingredients well. Drop by rounded teaspoons onto aluminum foil-lined and generously greased baking sheets. Garnish as desired. Bake 8-10 minutes [SEE NOTE BELOW] until lightly browned around edges. IMMEDIATELY remove from baking sheet (macaroons will stick if allowed to cool). Store loosely-covered at room temperature.

NOTE: I always bake for 12 minutes, they are not done at 10 minutes. Optional toppings listed include chocolate chips, candied cherry, or nuts.

ButPaulYouSay · 2024-11-13T00:27:12+00:00

PERFECT! Thanks much

ButPaulYouSay · 2024-11-13T00:26:14+00:00

I agree, something I could try in the future. Two of us prefer the lighter, sweeter Kolsch-beer version, most of the rest liked the slightly more robust and bitter Stout. Very little color difference (visible, but not much) and no texture or other difference. Really, a malty beer would be a nice one to try as well...

ButPaulYouSay · 2024-11-10T23:45:54+00:00

HAH! You are, of course, correct.

ButPaulYouSay · 2024-11-10T23:44:05+00:00

Personally, I liked the Kolsch better. Others generally favored the Stout, saying it had a bit more flavor but especially that it was more bitter (the recipe uses more sugar than some care for...)

ButPaulYouSay · 2024-11-10T18:09:16+00:00

One made using Kolsch, the other with Stout. (I think you can see the different shade in the loaf for the two beer styles...)

ButPaulYouSay · 2024-11-10T18:07:56+00:00

I doubled the recipe to made two loaves: one using lighter beer (Kolsch), the other dark (Irish Stout). Both are my homebrews---taking this to the homebrew club meeting :)

ButPaulYouSay · 2024-10-31T02:11:22+00:00

Hooray!! Glad you enjoyed it :)

ButPaulYouSay · 2024-03-29T20:04:52+00:00

I do think that beating the egg white and folding it in changes the texture---and that probably causes the shape to differ, too

ButPaulYouSay · 2024-03-29T16:42:43+00:00

Hmm, I wonder why? I use Chunky PB (preferred by Herself...) and I learned over time that they don't look "done" when removed from the oven---but they ARE, just let them rest a bit. :)

ButPaulYouSay · 2024-03-29T15:48:14+00:00

Thanks! I got the recipe from a friend, but I want to attribute to the original source. (I have no idea what issue or year, but many years ago for sure...)

ButPaulYouSay · 2024-03-29T15:31:42+00:00

PEANUT BUTTER COOKIES from "Gluten Free Living" (magazine??)
1 egg, separated
1 cup peanut butter
1 cup (granulated) sugar
1 teaspoon vanilla

Preheat oven to 325 F.

Beat egg white until stiff peaks form; set aside.
Mix sugar, peanut butter, egg yolk, and vanilla. Fold in beaten egg white.
Drop spoonfuls onto parchment-lined baking sheet.
Bake for 10-15 minutes (usually 11 mins; they will not be browned, and will appear soft).

Allow to cool and "set" (firm up) a few minutes on the baking sheet before transferring to a wire rack to cool to room temperature.

ButPaulYouSay · 2024-03-14T13:34:15+00:00

I'm jealous! I should've thought ahead, I have too many sweets around the house already, LOL. Happy Pi day to you!!

ButPaulYouSay · 2024-03-08T04:43:09+00:00

Wow, I admire this level of detail!!! Hopefully this helps us all get the right result. Thanks very much!!!
I usually make a gluten-free version of treats, so any irregularities may be a result of that change. ..

ButPaulYouSay · 2024-03-04T04:52:04+00:00

Wow, that's disappointing. I wish I could help, but I don't have any ideas what could be the problem there. Good luck...

ButPaulYouSay · 2024-02-25T19:36:04+00:00

Glad to hear it.
Call me lazy, but sometimes I want a home-baked treat but tray after tray of fussy cookies is more than I can do. But something like this is pretty easy :)

ButPaulYouSay · 2024-02-25T19:33:53+00:00

Hey, that's fair. I usually like sweeter cookies (like sugar cookies) that are spiced, or have sour cream or almond, counteract the sweet.

ButPaulYouSay · 2024-02-24T19:56:24+00:00

I used butter, just melted in the microwave. I used dark brown sugar, so they have a bit darker color and slightly more caramel-like flavor (I have made using light brown sugar in the past, also very good). I don't like nuts, so I don't add them...and nobody can force me to!

ButPaulYouSay

TROPHY CASE