Magnolia Bakery’s Banana Pudding

Adapted from Pop Sugar

Ingredients
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

Directions

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

 

Ingredients

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

Directions
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.

Baked Buttermilk Chicken Tenders with Everything Sauce

Adapted from Iowa Girl Eats
Serves 2-3

Ingredients
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
 
Directions
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.

Brown Butter Chicken Fettuccine

Adapted from How Sweet Eats

 

Ingredients

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

 

Directions

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

 

Ingredients

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

 

Directions

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.

Pineapple Chicken Skewers

Adapted from The Gunny Sack

Ingredients
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

Directions
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.

One Pan Tortellini & Sausage with Tomato Cream Sauce

Adapted from Yellow Bliss Road

 

Ingredients

Olive oil
1 pound package of smoked sausage, cut into 1/4-inch rounds
1 small onion, chopped
2 clove garlic, minced
20-oz refrigerated cheese tortellini
28-oz diced tomatoes
1 cup chicken broth
Salt and pepper
1-oz cream cheese, room temperature
1 cup shredded cheddar cheese
1 cup shredded jack cheese
 
Directions
1. Heat one tablespoon olive oil in a large skillet over medium heat. Add onion and cook about 3-4 minutes until softened. Stir in garlic and cook for 30 seconds. Add sausage and cook until browned on both sides.

2. Stir in chicken broth, tortellini, and tomatoes; season with salt and pepper. Bring to a boil, stirring often. Turn heat to low, cover and simmer for 10-15 minutes, until pasta is tender, stirring at least once to prevent sticking. If there is too much liquid left in the pan, spoon some out. But be sure to leave enough behind to make the sauce.

3. Remove from heat and stir in cheeses. Cover and let stand for 5-10 minutes.

Crispy Polenta with Sausage Stew

Adapted from Barbara Bakes
Ingredients - Stew
1 pound chicken sausage
2 Tbsp olive oil, divided
1 large onion, diced
¼ tsp chili flakes
2 garlic cloves, minced
4 cups baby spinach
28-oz. can whole tomatoes
1 cup frozen or fresh corn
Salt and pepper, to taste
2 large potatoes
 
Ingredients - Polenta
4 ½ cups water
1 tsp salt
1 cup instant polenta
2 Tbsp butter
1 cup grated parmesan
 
Directions
1. Lightly grease a 9×9 baking dish with cooking spray.

2. In a Dutch oven or saucepan, boil water, then slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat; stir in butter and Parmesan. Pour polenta into prepared baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

3. Meanwhile, parboil potatoes: Peel potatoes, and cut to similar sizes if uneven. Fill the Dutch oven with room temperature water, high enough to cover the potatoes. With potatoes in the pot, bring water to a boil, and cook (7-10 min for small / 12-15 for large). Once done, remove potatoes from hot water, and immediately submerge them under cold water to stop the cooking process. Dice into bite sized pieces.

4. Remove the polenta from the refrigerator and cut into triangles with a sharp knife. Heat a small amount of olive oil in a large skillet over high heat.  Grill polenta in the skillet, about 5-6 minutes per side until crispy and lightly browned. Plate and set aside; cover to keep warm.

5. At the same time, heat 1 tablespoon of olive oil in a large skillet, and cook chicken sausage until browned.  Add onion, and cook until soft. Then add the garlic and chili flakes, and cook for one minute. Add spinach to sausage mixture, cover and wilt spinach for 2-3 minutes. Stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.

6. Using the same skillet as the polenta, grill the parboiled diced potatoes until crispy on all sides.

7. Serve the polenta topped with the sausage stew and the crispy potatoes.

Butter Chicken Naan Pockets

We didn't have a jar of butter chicken sauce at home, so we used a jar of Patak's Rogan Josh Sauce instead which was a great substitute.  If you're feeling crazy, you can also make the sauce from scratch like in this post. Next time, I may try adding some garlic to the dough mixture to add some extra flavor to the naan.

Butter Chicken Naan Pockets
Adapted from Dinner with Julie

 Ingredients – Naan Dough

½ cup warm water
2 tsp active dry yeast
1 tsp sugar
2 ½ cups all-purpose flour, plus extra for rolling
½ tsp salt
¼ cup canola oil
1/3 cup plain yogurt (regular or Greek)
1 large egg
 
Ingredients – Butter Chicken Filling
canola or olive oil, for cooking
2 lb chicken breasts, cut into 1-inch pieces
1 jar favorite butter chicken sauce
½ to 1 cup grated mozzarella (optional)

Directions

1. In the bowl of a large mixer such as a Kitchen Aid, stir together the water, yeast and sugar; let stand for 5 minutes, until foamy. If it doesn’t foam, the yeast is inactive and needs to be replaced.

2. Stir in flour, salt, canola oil, yogurt and egg. Mix until dough comes together using the dough hook; then knead by hand for a few minutes, until the dough is soft, smooth and elastic. Cover bowl with a towel, and let rise about an hour, until dough is doubled in size.

3. While dough rests, heat oil in large skillet set over medium-high heat. Cook chicken for 7–8 minutes until it starts to brown.  Add butter chicken sauce, and simmer for 15-20 minutes until chicken is cooked through and sauce begins to thicken.  Cool chicken completely; it’s best if you can chill it in in the fridge.

4. Line baking sheets with parchment paper or use splat mats (as shown in picture). Preheat oven to 400 F.

5. After dough rises, divide it into 6 pieces.  On a floured surface, use a rolling pin to shape each piece into an 8-inch circle or oval. Pile equal portions of the butter chicken mixture onto each circle, top with a bit of grated cheese and fold over, pinching the edges to create the pocket/calzone shape.  Transfer to prepared baking sheet, and cut a few slits on the top of each with a sharp knife. Bake for 20 minutes, until bubbly and golden.

 

Jalapeno Popper Chicken

I recommend serving with Spanish Rice-a-Roni. If chicken breasts are too thin, prepare them as roll ups, placing the cheese mixture on one end of the piece, folding  over, and securing with tooth picks.

Jalapeno Popper Chicken
Adapted from Elly Says Opa

Prep Time: 15 min / Cook time: 30 min
Serves 2

Ingredients
½ cup bread crumbs
2 tsp. canola oil
2 tsp taco seasoning
1 egg
2-oz cream cheese, room temperature
¼ cup shredded cheddar cheese
1-2 jalapeño peppers, seeds and ribs removed, minced
1 lb. chicken breasts

Directions
1. Preheat the oven to 375. Spray a oven-save baking sheet with cooking oil and set aside.

2. In a small skillet over medium heat, combine breadcrumbs and canola oil. Stir often, and cook until breadcrumbs are golden and crisped. Stir in taco seasoning, and place mixture in a shallow dish; season with salt and pepper as necessary.

3. In a small bowl, beat egg.  In a separate bowl, combine the cream cheese, cheddar cheese, and jalapeños.

4. Cut a pocket into each chicken breast, divide cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

5. Dip chicken pieces into the egg mixture, and then the breadcrumb mixture; make sure chicken is fully coated. Place chicken on the prepared baking sheet and cook 25-30 minutes, until chicken is cooked through.