Wednesday, August 26, 2015

Southern Banana Pudding

This dessert is wonderful served warm. Just let it cool for a while after taking out of the oven. It won't store well as the bananas will blacken. Serve soon after baking and enjoy!

3 1/2 Tablespoons all-purpose flour
1 1/3 cups sugar
dash of salt
3 large eggs, separated
3 cups milk
1 teaspoon vanilla extract
1 (12 oz) package vanilla wafer
6 medium bananas
1/4 cup plus 2 Tablespoons sugar
1 teaspoon vanilla extract

Combine first 3 ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, stirring well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.

Layer one-third of wafer in a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.

Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup plus 2 Tablespoons sugar, 1 Tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended.

Spread meringue over custard, sealing to edge of dish. Bake at 325 degrees for 25-30 minutes or until golden. Yield 8 servings.

Grilled Hawaiian Chicken Teriyaki Bowls

Recipe found HERE


4 or 5 boneless skinless chicken breasts cuts into tenders
1 zucchini
4 mini sweet bell peppers (or regular size sliced in thick strips)
1/2 of a pineapple, peeled and cut into spears
1 small red onion, sliced thin

Coconut Rice (you can make plain white rice also, the teriyaki flavor is very dominant)

2 cups water
1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
2 teaspoons packed light brown sugar
1 teaspoon salt
2 cups white or jasmine rice

Teriyaki Sauce

1/2 cup soy sauce
2 Tablespoons rice vinegar
1 teaspoon sesame oil (original recipes calls for more, but I don't like sesame oil that much)
1/4 cup + 1 Tablespoon brown sugar
1 Tablespoon honey
3/4 teaspoon ground ginger (I used dry probably not all of it)
1 clove garlic, minced
2 teaspoons cornstarch + 2 teaspoons water, mixed together
1/4 teaspoon crushed red pepper


Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork.

 Meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes.

Prepare your grill and heat it to medium. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.

Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.

Lastly, place the chicken on the grill. Cook for about 2-5 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.

To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top.

Monday, May 25, 2015

Fresh Southern Peach Cobbler

Recipe found here and adjusted

10-12 fresh peaches - peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 1/2 cups all-purpose flour
1 1/2 cups white or brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups of milk
8 Tablespoons unsalted butter, chilled

3 Tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees (may reduce to 375 after the first 10 min)*
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in milk until just combined.
Remove peaches from oven, and pour topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 45 -50 minutes.

Friday, April 17, 2015

Key Lime Cream Cake

2 cups all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup oil
2/3 cup key lime juice
3/4 cup sour cream
 
Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans. Sift flour, sugar, powder, soda and salt into mixer. Add eggs, oil and lime juice. Beat until smooth. Add sour cream and beat until smooth. Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.
Frosting
1 cup butter, softened
2 – 8 oz packages cream cheese, softened
2 – 16 oz boxes confectioners’ sugar
1 teaspoon vanilla
1/4 cup key lime juice
 
Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.
Whipped Cream
16 oz. heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla
 
Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form. 

Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.

Recipe found HERE

Tuesday, January 27, 2015

Teriyaki Meatball Bowls

The meatball portion of this was good. My husband didn't think the sauce was great.....so I would next time maybe add less ginger? Or maybe eliminate the sesame oil? 

MEATBALLS
1 lb. ground pork (or turkey)
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger (or to taste, I like 1 Tablespoon)
½ teaspoon soy sauce
2 whole green onions
10-15 cranks freshly cracked black pepper
TERIYAKI GLAZE
½ cup soy sauce
½ cup brown sugar
½ cup water
½ teaspoon toasted sesame oil
1 Tbsp rice vinegar
1 Tablespoon freshly grated ginger
2 Tbsp corn starch
1 Tbsp sesame seeds $0.17
RICE BOWL
2½ cups dry jasmine rice
3¾ cups water
2 whole green onions
Instructions
  1. Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
  2. Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
  3. While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.
  4. While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
  5. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
  6. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.
Recipe FOUND HERE

Monday, January 26, 2015

Chewy Chocolate Chip Cookies

These have a nice slight thickness to them. I don't like flat chocolate chip cookies so these are great! 

3/4 cup unsalted butter, softened  (12 Tablespoons)
3/4 cup brown sugar 
1/4 cup granulated sugar 
1 egg 
2 teaspoons vanilla extract 
2 cup all purpose flour 
2-3 teaspoons cornstarch
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chocolate chips (my kids prefer milk chocolate)

Directions:
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen. 
Recipe Found HERE


Friday, January 16, 2015

The Best Sugar Cookies

No Chill cookie dough recipe! This can easily be doubled for a larger batch. 

2 cups Butter (softened)
2 cups Sugar
2 teaspoon Vanilla
1/2 teaspoon almond extract (optional)
2 Eggs
4 teaspoon Baking Powder
6 cups Flour

  1. Cream butter and sugar in a mixer until well mixed.
  2. Add vanilla and eggs, mix well.
  3. Add baking powder, mix well.
  4. Incorporate flour two cups at a time until well blended.
  5. Do not chill cookie dough, roll out with rolling pin and use cookie cutters to create desired shape.
  6. Bake in a 350 degree oven for 6-8 minutes depending on cookie size. Bake only until the bottoms of the cookies get a golden brown.
Recipe found HERE