Wednesday, February 14, 2018

Magnolia Bakery’s Banana Pudding

Adapted from Pop Sugar

1 ½ cups water
3.4 oz. box instant vanilla pudding mix
14 oz. can sweetened condensed milk
3 cups heavy cream
11 oz. box vanilla wafers
4 bananas, sliced

1. Using a stand mixer and whisk attachment, combine water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight to allow time for pudding to set.

2. Again using a stand mixer and whisk attachment, whip heavy cream. Begin mixing slowly, increasing gradually to a fast speed; whip until stiff peaks form, 5-10 minutes.

3. In a large mixing bowl, fold one third of the whipped cream into the pudding until well incorporated. Repeat twice until all whipped cream is mixed with the pudding.

4. In a trifle bowl or glass serving dish, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat, creating 3-4 layers until all of the pudding mixture is used. Refrigerate at least 30 minutes, or up to 6 hours, before serving

Creamy Asparagus & Walnut Pasta

Adapted from Food 52
8 ounces spaghetti
1 lb. asparagus
2 garlic cloves, minced
Salt and pepper to taste
2 tsp lemon juice
Parmesan cheese for garnish
¼ c. walnuts, chopped

1. Cook pasta. Reserve 1 ¼ cups water. 
2. Meanwhile, cut off asparagus ends, and cut the remaining spears into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Heat garlic, stirring constantly for 30 seconds. Add asparagus to the pan and 1/3 cup reserved pasta water. Season with salt and pepper. Cover skillet and cook 5-8 minutes, or until asparagus is tender.

3. Using an emersion blender or food processor, blend 1/3 of the cooked asparagus and ¼ cup reserved pasta water.

4. Combine asparagus sauce, remaining cooked asparagus, and pasta. Stir in lemon juice and parmesan; adding additional pasta water to keep sauce loose as necessary. Heat until warmed through, top with chopped walnuts, and serve.

Tuesday, February 13, 2018

Baked Buttermilk Chicken Tenders with Everything Sauce

Adapted from Iowa Girl Eats
Serves 2-3

1 lb. chicken breasts, cut into 1" strips
1 cup low-fat buttermilk
1 cup cups bread crumbs
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp sugar
¼ tsp
1/8 tsp cayenne pepper
Everything Sauce Ingredients
2 Tbsp butter
2 Tbsp flour
1 jalapeño, seeds and ribs removed, diced
3/4 cup milk
½ tsp basil
2 garlic cloves, minced
1 tsp lemon juice
Salt and pepper to taste
1. Pour buttermilk into freezer bag with chicken strips; refrigerate for 15 minutes.

2. Prepare Everything Sauce: Melt butter in a saucepan over medium-low heat; stir in flour and cook for about 1 minute – mixture will be crumbly. Add diced jalapeño, and cook 3-4 minutes until pepper is tender. Pour in milk, whisk until smooth and sauce begins to thicken, about 2-3 minutes. Combine jalapeño mix and remaining sauce ingredients using an immersion blender or food processor. Place in refrigerator to chill.

3. Prepare breading station: Combine breadcrumbs, salt, pepper, garlic powder, onion powder, sugar, paprika, and cayenne pepper in an 8x8 baking dish. Cover a small baking sheet or plate with tin foil; this will not be the pan you bake the chicken tenders on.

4. Once chicken has marinated, shake excess buttermilk off each piece of chicken and coat in seasoned bread crumbs; place on prepared foil-lined plate. Once all of the chicken is coated, refrigerate for 10-15 minutes which will help set the breading.

5. Preheat oven to 400. Line a rimmed baking tray with parchment paper (do not use foil because the chicken will stick to it). Bake chicken 10 minutes until golden, then flip and bake another 5 minutes. For added crispiness, broil 1-2 minutes per side.

Friday, February 9, 2018

Brown Butter Chicken Fettuccine

Adapted from How Sweet Eats
1 lb. chicken breasts, cut into pieces
Salt & pepper, to taste
½ tsp paprika
1 ½ Tbsp canola oil
6 Tbsp unsalted butter
1 medium onion, sliced
4 garlic cloves, minced
¾ cup dry white wine
8-oz noodle pasta
2/3 cup grated parmesan cheese
1. Heat oil a large skillet over medium-high heat; season chicken with salt, pepper, and paprika. Cook 8-10 minutes until fully cooked; plate and set aside.
2. Reduce skillet heat to low. Melt ½ Tbsp butter and caramelize onions, taking about 15 minutes. Once onions are caramelized, add wine and let cook for 2-3 minutes.
3. Meanwhile, cook pasta. Also heat small saucepan over low heat, and melt remaining 5 Tbsp butter. Whisk until butter has brown bits on the bottom, then immediately remove from heat.
4. Once pasta is cooked, combine pasta, onions, butter sauce, and parmesan cheese.

Rigatoni with Spinach & Spicy Sausage

Adapted from Barbara Bakes
1 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 lbs ground chicken sausage
28-oz. can diced tomatoes in juice
28-oz. can crushed tomatoes with added puree
8-oz. rigatoni
3 cups fresh baby spinach
1 Tbsp dried basil
1 tsp dried oregano
1 tsp crushed red pepper flakes
½ cup Parmesan cheese
Salt and Pepper to taste
1. Heat oil in Dutch oven over medium heat; add onion and sauté until translucent, about 4 minutes. Add garlic and cook, stirring continuously for 1 minute. Add sausage and cook until browned, about 5 minutes. Drain drippings from pot.
2. Add diced tomatoes with juice, crushed tomatoes, basil, oregano, and crushed red pepper flakes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
3. Meanwhile, cook pasta.
4. Stir pasta and spinach into tomato sauce. Simmer until spinach wilts, about 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve.

Sunday, January 21, 2018

Pineapple Chicken Skewers

Adapted from The Gunny Sack

1 pound chicken breasts, chopped into bite-size pieces
2 red bell peppers
1 onion
20-oz pineapple chunks, reserve pineapple juice
12-14 wooden skewers

Pineapple Marinade
¼ cup pineapple juice
2 Tbsp soy sauce
3 Tbsp honey
2 Tbsp vinegar
2 Tbsp olive oil
1 tsp sesame oil
¼ tsp ground ginger
¼ tsp garlic powder

Pineapple Grilling Sauce
½ cup pineapple juice
2 Tbsp honey
1 Tbsp sriracha sauce
1 Tbsp olive oil
1 tsp soy sauce

1. Make the marinade. Drain juice from can of pineapple chunks. Mix ¼ cup pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil. Pour marinade over chicken, cover and refrigerate for at least 30 minutes.

2. Prepare grilling sauce. In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring mixture to a boil over medium-high heat, then reduce to a simmer for 4-6 minutes. Remove from heat and set aside.

3. Soak skewers for 10-30 minutes prior to using.

4. Prepare skewers. Cut bell peppers and onions into square-sized pieces. Starting with a chicken piece, thread ingredients onto skewers, alternating with between chicken, bell peppers, onions, and pineapple.

5. Heat grill pan on medium-high to high heat. Brush grilling sauce over the skewers, and place the skewers onto the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.
Related Posts Plugin for WordPress, Blogger...