Loyal fans celebrate the day with Elvis’s favorite sandwich: a fried peanut butter sandwich with sliced bananas and bacon. (The recipe: Make a PB sandwich on white bread, with sliced bananas and fried bacon. Brush the outsides with softened butter and fry until golden brown.)

Elvis was a big cheeseburger fan, too, so here’s an Elvis Cheeseburger recipe.

But Helen Graves of FoodStories.com put her own spin on an “Elvis Burger”, topping a burger with bacon and peanut butter. She contributed the recipe to the wealth of PB recipes on ILovePeanutButter.com.

Unlike the Elvis Sandwich, banana slices don’t work here. But a side of fried plantains, related to bananas and substituting for French fries, works just fine. See the recipe below.
 
 
RECIPE #1: ELVIS BURGER

Prep time is 5 minutes, cook time is 20 minutes.

Ingredients For 4 Servings

 
There’s no banana, but we can recommend a side of plantain chips, a crunchy alternative to potato chips.

[2 Smooth Operator Peanut Butter from Peanut Butter & Co.

1. DIVIDE the ground beef into 4 equally sized balls, then flatten into patties and set aside. Grill the bacon rasher until crisp, then chop into smallish pieces and set aside.

2. HEAT a pan until very hot. Season the burger patties with salt and pepper and cook for 2 minutes each side, or to taste. While the burgers are cooking…

3. MAKEe the peanut butter sauce by heating a tablespoon of oil in a pan and gently softening the ginger and garlic for a couple of minutes, stirring. Add the chipotle flakes for a further minute, then take the pan off the heat and add the peanut butter, along with a tablespoon of hot water (don’t use cold water). Mix well. When the burgers and sauce are ready…

4. PLACE some iceberg lettuce on each bun, followed by some onion, a burger, then some of the peanut butter sauce. Top with crispy bacon pieces and the top half of the bun. Eat immediately.
 
See more prep photos at ILovePeanutButter.com.

[3] Plantains look like bananas, but they are not sweet (photo © Ladida | iStock Photo).

RECIPE #2: FRIED PLANTAINS

Plantains are cousins of bananas, a staple in most Latin American cuisines. Plantains are larger and green; they don’t ripen to yellow. They are firm and served cooked like a vegetable, not eaten as a raw fruit.

Ingredients

 
Preparation

1. PREHEAT oil in a large, deep skillet over medium high heat.
 
2. PEEL the plantains and cut them into round slices (coins) or vertical slices (slice in half lengthwise and then into halves again to desired thickness). halves lengthwise into thin pieces.

3. FRY the pieces until browned and tender. Drain excess oil on paper towels. Season with salt as desired.

 
 
How about an Elvis portrait made from toast?
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Every culture makes soup. It’s easy, filling and nutritious, and can be inexpensive. In much of the world it’s eaten for breakfast, lunch and dinner.

January is National Soup Month. Rather than fall back on your favorites today, discover something new. Start with our delicious Soup Glossary, featuring many different types of soups.

Then, check out our soup garnishes: ways to add flavor and excitement to your soup.

A BRIEF HISTORY OF SOUP

Mankind is up to 200,000 years old. For the majority of our existence, we have had no soup.

The earliest humans had no cookware—nothing to boil water (or anything else) in. Boiling was not easy to do until the invention of waterproof containers, probably pouches made of clay or animal skin, about 9,000 years ago. We can date the first types of soups to about 6,000 B.C.E., some 8,000 years ago.

Our word soup comes from French soupe, which derived from Vulgar Latin suppa, from the post-classical Latin verb suppare, to soak. This indicated bread soaked in broth, or a liquid poured onto a piece of bread. The bread added heft to the meal.

Since its beginnings, soup was a poor man’s
dinner. The name of the meal evolved to
souper, than supper. Red lentil soup from
Chobani | Soho.

Soup gets its name from “sop,” the piece of bread regularly added to sop up the soup. Photo courtesy ParmigianoReggiano.com.

Today’s soup croutons evolved from sops.

While the rich enjoyed elaborate soups, basic soup was a poor man’s dinner. Until recent times, the evening meal was the lighter of the two meals of the day; a soup or sop would be a typical evening dish. The name of the meal evolved to souper, than supper.

It began to be fashionable to serve the liquid broth without the sop (bread), and in the early eighteenth century, soup became a first course.
 

EATING VS. DRINKING SOUP

Since it’s a liquid, why do we “eat” soup rather than “drink” soup?

Because it’s served in a dish. If you consume it from a mug or cup, then you can be deemed to be drinking your soup.

It’s a new year and you’ve resolved to eat better. Get started by eating a good breakfast.

We flipped for CedarLane’s Egg White Omelettes, which go from freezer to plate in 4-1/2 microwave minutes. Eat them directly from the paper baking dish—no dish washing required.

You’ll benefit from 18-23 g of protein (depending on the variety) and all-natural ingredients. The calories range from 230 to 300 (the latter includes turkey bacon).

While these are egg white omelettes, made without the cholesterol-laden egg yolks, you wouldn’t know it. They both look and taste like the whole egg, conventionally yellow and very flavorful. They do, however, contain cholesterol from the cheese (and the turkey bacon), but it’s a net savings over a whole egg omelette.

A delicious omelet in 4-1/2 minutes. Photo courtesy CedarLane.

Each variety is delicious. Here, the popular spinach omelette. Photo courtesy CedarLane.

Tender and tasty, the options include:
The omelettes are available in four delicious flavors, so well seasoned, they don’t even need a shake of salt.

Beyond breakfast, the omelettes are delicious for lunch or a light dinner with a big salad.

Each individual-portion box has an SRP of $5.00. Learn more at CedarLaneFoods.com.
 
OMELETTE VS. OMELET?

It’s French versus British spelling. Both are correct: Omelet is easier to spell while omelette is more elegant.

If you like green tea, have you ever tried cooking with it? An easy way to start is with this Green Tea Rice recipe from Bee Yinn Low of Rasa Malaysia, a website that features easy Asian recipes.

The recipe illustrates how green tea is not just for drinking but for adding flavor and nutritional benefits (antioxidants!) to everyday dishes.

Bee Yinn Low uses Oi Ocha brand’s shincha tea in her cookng. Shincha is the year’s first harvest of green tea, which begins in early April. The young leaves used to brew shincha tea has even more benefits than other green teas, the result of wintertime dormancy. They deliver smooth umami flavor plus four times the amount of the amino acid L-theanine, higher concentrations of catechin antioxidants and vitamin C. It’s also lower in caffeine than regular green tea, with a subtle sweetness attributed to the higher content of L-theanine and the lower content of caffeine.

In Japanese, “shin” means new and “cha” means tea. The tea is available for only a few months a year, but is still available on Amazon.com and from the manufacturer, Itoen.com. Think it as the summer ale or Beaujolais Nouveau of green tea.

Green tea rice. Photo courtesy Rasa Malaysia.

Shincha green tea. Photo courtesy Oi-Ocha |
Itoen.

Prep time is 5 Minutes, cook time is 10 minutes.

Ingredients For 2 Servings

Preparation

1. BRING the green tea to simmer in a small sauce pan. Add the salt and turn off the heat.

2. PLACE the steamed rice in a large shallow bowl. Top with the scallions and sesame seeds. Pour the green tea over the rice and serve immediately.

But it’s a new year, so how about a new approach? How about a chicken katsu sandwich served with pickled daikon, arugula and tonkatsu aïoli (garlic mayo mixed with tonkatsu sauce, also delicious with fries). It was on the menu at Sushi Samba’s Coral Gables, Florida location.

Or, make a ham or chicken sandwich with spicy Asian peanut sauce, satay-style. Or a turkey sandwich with hoisin sauce and green onions, Peking Duck-style.

Curried tuna and egg salads seem like something from your grandmother’s generation, and they were early fusion. Punch it up by adding chutney, as well.

Today’s tip: Look at the ingredients you have in your fridge and pantry for:

 
Mix them into conventional spreads—mayonnaise, mustard, sour cream, Greek yogurt—or directly spread them onto sandwiches with conventional fillings.

Don’t forget the kimchi or pickled jalapeños!

Get inspiration from the many types of sandwiches in our delicious Sandwich Glossary. And tell us what your favorite new combination is.

It looks like a regular chicken sandwich and fries. Look more closely! Photo courtesy SushiSamba | Coral Gables.

WHAT IS FUSION CUISINE?

According to an article in Nation’s Restaurant News, Florida chef Norman Van Aken claims to have coined the term in the late 1980s, writing a treatise on the subject in late 1988 or early 1989. In it, he described how he incorporated the flavors and dishes of the Caribbean with European cooking techniques and traditions.

He wanted to salvage the vibrant Caribbean flavors of old Key West by fusing them—his words—with contemporary American cuisine. The idea was a cornerstone of the “Floribbean” cuisine that emerged in South Florida, developed by Van Aken, Allen Susser, Mark Militello and Douglas Rodriguez, among others. Even before then, we remember a French restaurant that used Japanese ingredients in New York City (alas, long closed).

Fine dining pioneers like these began to evolve American cuisine 1990s, crossing their French culinary training with global ingredients. It led to fusion dishes like wasabi mashed potatoes, served at top restaurants, down to the barbecue chicken pizza, Thai pizza and numerous other fusions at California Pizza Kitchen.

Fusion is alive and well in more recent creations like cronuts, Korean tacos, ramen burgers and Thanksgiving tortillas (turkey, stuffing and cranberry sauce rolled in a tortilla). The younger generations may thing of fusion as culinary mash-ups.