Pretty simple and YUMMY!

Chocolate-Dipped Frozen Banana Bites

These banana bites make a fun snack or end to a meal. Use your favorite nuts, candies, or cookies to coat the bananas.

makes about 36

• Prep: 45 minutes
• Total: 3 hours 45 minutes (including freezing time)

Recipe by the Bon Appetit Test Kitchen

Photograph by Misha Gravenor

April 2009

Ingredients

• 2 cups bittersweet chocolate chips
• 2 tablespoons canola oil
• Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
• 3 ripe bananas, peeled, cut into 1/2-inch-thick slices

Preparation

• Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
• Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Read More http://www.bonappetit.com/recipes/quick-recipes/2009/04/frozen_chocolate_dipped_banana_bites#ixzz0pGBUc4ER

Chicken and Spring Greens Gratin

This updated version of a classic comfort-food casserole features nutritious spring greens.

4 servings

Recipe by Clifford A. Wright

May 2009

Ingredients

• 1 pound dandelion greens, Swiss chard, or mustard greens (about 1 1/4 bunches), tough bottom stems removed
• 8 ounces skinless boneless chicken breast halves, cut into 1/2-inch cubes
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon all purpose flour
• 3/4 cup heavy whipping cream
• 1/4 cup low-salt chicken broth
• 1/8 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup fresh breadcrumbs made from crustless French bread
• 1 tablespoon extra-virgin olive oil

Preparation

• Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes. Drain; rinse under cold water. Squeeze dry; chop greens finely. DO AHEAD Greens can be made 1 day ahead. Cover and chill.
• Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over high heat. Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl.
• Add remaining 1 tablespoon butter to same skillet and melt over low heat. Add flour and whisk 1 minute (do not brown). Pour in cream. Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes. Whisk in broth, then stir in greens and nutmeg. Season with salt and pepper.
• Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Add eggs to mixture with greens. Stir gently, partially breaking yolks and whites. Spread mixture in prepared dish. Push chicken pieces down into mixture. Sprinkle breadcrumbs over. Drizzle with olive oil.
• Bake gratin until top is golden brown and eggs are cooked, about 18 minutes.

Read More http://www.bonappetit.com/recipes/2009/05/chicken_and_spring_greens_gratin#ixzz0pGBIMnZK