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Roast Bananas: Use upper-middle rack position and heat oven to 325 degrees. Place 3 unpeeled bananas on baking sheet and bake for 20 minutes. Cool for 5 minutes.
Make Pudding: Bring half-and-half, 1 C sugar, and salt to simmer over medium heat in a large saucepan. Meanwhile, whisk 1/2 C sugar, egg yolks, and cornstarch in a medium bowl until smooth. Whisk 1/2 C of simmering mixture into yolk mixture. Slowly whisk the tempered yolk mixture into sauce pan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface (about 2 minutes). Remove from heat and stir in butter and vanilla.
Process pudding: Transfer half the pudding into a food processor and add warm peeled roasted bananas and 2 tablespoons of lemon juice and process until smooth. Stir back in with remaining pudding mixture. Scrape into a large bowl, place plastic along top and cool for 45 minutes.
Assemble and chill: Cut remaining bananas into 1/4 inch slices and toss in bowl with remaining lemon juice. Layer pudding, cookies, bananas and repeat ending with pudding. Place plastic wrap directly on pudding and chill at least 8 hours.
Make whip and serve: Mix on medium cream, sugar, and vanilla until stiff peaks form (2 minutes). Can refrigerate for 4 hours.
Right now I am really loving chipotle flavored things…
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Directions:
Cook pasta until al dente. Rinse with cool water and drain. In a separate bowl stir in onion, celery lemon juice, mustard, garlic powder, cheddar, chipotle and cayenne. Let sit 2 minutes and add mayonnaise. Let sit 10 minutes. Add to macaroni. Serve.
Ingredients:
1) 2 cups low-sodium chicken broth
2) 1 cup of long-grain white rice (or brown)
3) salt and pepper
4) 3 tablespoons of unsalted butter
5) 2 small zucchini, halved lengthwise and sliced thin
6) 1 cup frozen corn kernels
7) 3 scallions, sliced thin
Directions:
Combine 1 cup of broth, rice, and 3/4 teaspoon of salt in a large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Melt remaining butter in a skillet. Add zucchini and corn and cook until browned, about 3 minutes. Transfer to a medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Cook covered on medium-low for about 12-15 minutes. Stir in vegetables and scallions. Cover and let sit for about 2 minutes.
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Makes 8-10 servings.
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We loved these. They are so easy to make and super delicious!
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