Homemade Banana Jam

Have you ever got yourself stuck with lots of ripe bananas? Somehow this happen to me more often that I expect therefor I have to find a way to use the bananas up, otherwise they end up in a trash which I always feel bad.
So here is a very simple recipe to bust the flavor of banana.


2 ripe bananas
¼ cup sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon cinnamon


Cut the banana into approximately ½ inch size.

In a small pan place all the ingredients except for the crescent and turn the stove to medium low heat.

Stir occasionally until the banana mix is slightly thick, cook for about 6 minutes.

Remove from heat. Serve warm or cold.

Now you can use the banana jam to top ice cream, spread on a toast, on pancakes…anyway you like.

You can use this simple homemade banana jam to fill crescent rolls, like in this recipe.

Thank you for stopping by Color Your Recipes…have a colorful day!

Strawberry Coulis

This is very easy and great to have available all the time. I like to make when the strawberries are in season and store them in the freezer and when needed just thaw and use in any way you like. I like this strawberry coulis with cheesecake, ice cream, spherical yogurt, yogurt, panna cotta, cakes or even in drinks, like lemonade, margaritas, daiquiris, and the list goes on and on.


2 lb of fresh strawberries, cleaned, hulled and cut into quarters
¼ cup sugar
¼ water
Lemon to taste

Use fresh…

or freeze.


In a medium pan place all the ingredients and cook under medium heat. Once it boils remove from the heat and let it cool.

Using an immersion blender or regular blender, puree until smooth.

Cover and refrigerate or freeze using by pouring the strawberry coulis in ice mold and freeze for later use.

If prefer you can use raspberries or even a mix of strawberries and raspberries.

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Bacon Bits Made It Easy

One of the issues that I have when shopping at Costco is that everything comes in big packages…and bacon is not an exception…therefore I make this bacon bits and store in the freezer, so every time that I need some bacon to enhance any dish flavor I just need to reach the bacon bits bag in the freezer and take whatever amount I need.

Another thing that I do is to fry the bacon outdoor at the stove attached to my BBQ, so my house does not smell the grease which many times even with the hood at full blast the smoke still manages to scape. One thing that I noticed is that every time that I make this bacon bits, the neighbor’s dogs get all excited…

So here is what I do…

1. Remove the package of bacon from the freezer and let it defrost (slightly), which make it easy to cut (otherwise, the bacon gets kind of rubbery/chewy). If you have the bacon in the refrigerator, place the package in the freezer for about half hour.

2. Remove the excess of fat.

3. Cut the bacon into approximately 1/8 inch.

4. Place the bacon in a wok or fry pan, use medium heat. Stir once in a while.

5. The water content will evaporate first.

6. Slowly the fat will start to melt.

7. Lower the heat so the fat will melt without burning the bacon as the melting fat temperature is higher than the water. Continue to stir gently.

8. Once all the water evaporates, and only fat remains, you will notice lots of bubbles…this is the stage that you have to keep your eyes on it. It will burn easily. Be careful it is very hot!

9. Scoop the bacon from the pan once the bacon bits achieve the color you desire.

10. Place the bacon in paper towel to absorb the fat.

11. Place another layer of paper towel on top of the bacon bits and press gently to remove the excess of fat. Let it cool and store in an airtight bag or container in the freezer.

12. Discard the remaining oil from the pan in a can or glass jar.

Now this bacon bits are ready for your favorite recipe!

Frozen Edible Flowers

I have been growing violas since last year, they are very easy to grow and fun to use in the kitchen. They have a pleasant pea flavor and are great to use for decorating desserts or toss into a green salad.

I started with seeds…it was very easy and I was very happy when I noticed the little leaves coming from the soil…
after a while there were so many flowers…more than I asked for, and I felt bad just tossing them out. So I froze the little flowers in the ice cube tray. Once the flowers were frozen, I removed from the tray and stored in an airtight contained in the freezer for future use. This ice cubes can be used when serving juice, cocktails or simply ice water. You cannot imagine smiles when serving drinks with these little flowers in the ice cube…a simple idea that can generate big smiles.

I hope you enjoy this simple idea of frozen edible flowers.

 Thank you for stopping by Color Your Recipes…have a colorful day!

Frozen Basil Dollops

Have you ever found yourself with so much fresh basil that you do not know what to do with it? Well, this happened to me…my basil plants were so beautiful but we had to go for vacation and I knew that if I left them in the pots they would be all dead by the time we came home, so I desperately search in the internet for a solution. So here I am sharing with you what I found…an efficient and easy way to preserve fresh basil by creating a paste with a small amount of olive oil and freeze.

Place the clean and dried basil leaves in the food processor

Slowly drizzle olive oil or any oil of your preference into the processor’s bowl with the basil leaves until a thick paste.

Once the basil and oil turns into a paste, turn the processor off and spoon on a silicone mate.

Place the basil in the freezer for a few hours or overnight until completely frozen.

Once the basil paste dollops are frozen, remove from the silicone mate and place them in airtight container in the freezer.

Now this frozen basil paste are ready for any of your favorite dishes!

I hope you enjoy this simple idea for storing basil.

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Shaved Frozen Lemon or Lime

I love lemons and limes, everything that has any lemon or lime…but what to do when you have too many o them? Freeze them!

Wash well the lemons, and place them in the freezer. Once the lemons are completely frozen, just use your microplane grater/zester to grate the whole lemon and sprinkle it on top of your food. You can add the shaved lemon (whole) in your tea, as shown here, on your salad, juice, baking good, desserts, soups, marinades…use everywhere where you would use lemon or lime.

Apparently the lemon peels contain more vitamins than the lemon juice and by grating the whole lemon you will not be wasting any of the good thing.

I hope you enjoy this simple idea of using whole frozen lemons or limes.

Thank you for stopping by Color Your Recipes…have a colorful day!

Lemon/Lime Juice Cubes

Do you find yourself with lots of lemons or limes? Here…you can do the following:

1. Squeeze juice out of the lemons or limes
2. Pour in the ice cube mold
3. Freeze until the juice is solid
4. Remove and store in an air tight container in the freezer
5. When in need of lemon or lime juice, just pop one, two or as many as you want.

I love to use this iced lemon juice in my tea, lemonade, sauces.

Thank you for stopping by Color Your Recipes…have a colorful day!

Mochi Balls

These little chewy balls are a favorite snack/dessert in Asian cuisine. The white and soft, chewy balls are gluten free and made with glutinous flour and water.

I love the texture of mochi, slightly chewy, soft, gooey…and very versatile, can be served in savory or sweet dishes. This dough can be used in many traditional Asian snacks/dishes and it is gluten free.


1 lb glutinous rice powder
½ cup boiling water
Cold water


Place the glutinous rice powder in the mixer with the hook. Add ½ cup of boiling water over the powder and let it sit for 20 seconds, turn the machine on and mix on low speed.
Add more water as needed until a uniform ball forms, stop the machine and scrap the sides as needed. Continue mix for a few more minutes, more you knead the dough chewier the little balls will be.

Remove the dough from the mixing bowl and make a string, pulling pieces out of the string and make little balls by placing the pieces in between your hands making circular movements. Place the balls in a silicon mate. At this point you can cook them by placing the mochi balls in a boiling water or freeze.

If you decide to freeze, let it sit in the freezer until the mochi balls are totally frozen and then place it in an airtight plastic bag.

When time to cook the frozen mocha balls, proceed as fresh ones by placing the desired amount in a pan with boiling water. Cook until the balls come to the surface and swollen up.

Drain and add the cooked mochi balls to any soup, sweet or savory of your preference.

Thank you for stopping by Color Your Recipes…have a colorful day!