Homemade Banana Pudding with Chessman Cookies (lighter version)

My Homemade Banana Pudding with Chessman Cookies is a Southern essential dessert made lighter and served up as parfaits.  Perfect for all your spring and summer celebrations!

Homemade Banana Pudding with Chessman Cookies 

(lighter version)

Banana pudding is such a favorite southern dessert, I don't know anyone who doesn't love it.  I've taken my mom's recipe and made a lighter version and then changed the presentation by serving it as cute little parfaits.  I've also swapped out the typical vanilla wafers for these cute shortbread Chessman cookies from Pepperidge Farms to elevate it just a little bit.

This easy to make homemade recipe is the perfect dish for upcoming celebrations like Mother's Day, Father's Day, Memorial Day, 4th of July, and all types of picnics and BBQs all summer long.  It's definitely a dessert you will be wanting more.

Enjoy!

What Ingredients do I need?

• 2% milk
• unsalted butter
• sugar
• cornstarch
• pure vanilla extract
• bananas - you will want ripe bananas
• Pepperidge Farm Chessman Butter Cookies
• (Optional) whipped cream

Substitutions and Variations

• Use any shortbread of vanilla wafer cookie.

• Change of the flavor of pudding, try chocolate by adding 1/4 cup of cocoa powder of for white chocolate pudding add 4oz of white chocolate.

• This dessert can be layered in an 8x8 square pan instead of individual parfaits.

Kitchen Tips and Notes

• Since there are so few ingredients you want to use the best quality ingredients available to end up with a quality product.

• Pudding will last in the refrigerator up to 3 days.

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Homemade Banana Pudding with Chessman Cookies (lighter version)

serves 4-6


2 cups 2% milk
2 tablespoons unsalted butter
5 tablespoons sugar
2 tablespoons cornstarch

2 tablespoons water
1 tablespoon pure vanilla extract
3 medium bananas
1 pkg Pepperidge Farm Chessman Butter Cookies

(Optional) whipped cream

Combine the milk and butter in a medium saucepan over medium-low heat, stirring to melt the butter.

Mix together 5 tablespoons of sugar and the cornstarch in a small bowl.   Add 2 tablespoons water and mix to create a paste.   Whisk into the milk mixture.   Turn the heat up to medium and cook until thick and bubbly, about 6 to 10 minutes.   Remove from the heat and stir in the vanilla extract.

Transfer to a bowl, cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming) and refrigerate for at least 4 hours.

To make parfaits:  Place 1 cookie on the bottom of each parfait glass.  Then add a layer of bananas and a layer of pudding. Repeat to make a second layer. Top with whipped cream if using and place a cookie standing up on the side of the glass in the pudding.  Serve.

Oven Baked Hot Honey Chicken Tenders over Siam Salad

This healthier version of Nashville hot chicken is paired with a delectable Asian salad to create a Southern-Asian fusion that will knock your socks off!

Oven Baked Hot Honey Chicken Tenders over Siam Salad

Do you like fusion food?  Well today we are mixing good ole' Southern fried chicken and Asian salad.  That's 2 recipes coming your way today! It's a winning combination that the whole family will love.  

This chicken is actually healthier than "fried" chicken as it is baked in the oven.  What really takes this chicken up a notch is the hot, spicy honey that you drizzle over the top.  The taste is killer!

The Siam Salad, is a Thai style salad with lots of flavors and textures.  A little sweet, a little heat, and some crunch.  It's the perfect base for the chicken.  This is a flavor packed dish that is great for lunch, dinner, or entertaining!

Enjoy!

What Ingredients do I need?

Chicken

• honey
• red chili flakes
• chicken breast - boneless, skinless
• eggs
• panko bread crumbs
• spices - garlic powder and cayenne pepper

Salad

• Napa cabbage
• red cabbage
• cucumber
• fresh herbs - mint, cilantro, and basil
• green onion
• mandarin oranges - 1 8 oz can
• peanuts
• avocado

Dressing

• rice wine vinegar
• extra virgin olive oil
• Thai sweet red chili sauce
• soy sauce
• fresh limes 
• honey
• sesame oil
• sriracha sauce
• ginger paste

Substitutions and Variations

• Use chicken tenders or whole chicken thighs or breasts

• Serve the chicken with mashed potatoes and biscuits instead of salad

• Add carrots to the salad

• Use your own or a store bought Asian dressing

Kitchen Tips and Notes

• Although the salad and dressing seem to have a lot of ingredients it comes together quickly.

• Set up a dredging station with 2 pans side by side, next to your baking sheet.  One holding the beaten eggs, and the other the panko.  This creates an assembly line and breading becomes as easy task.  1) egg dip 2) panko dip 3) place on the baking sheet.

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Oven Baked Hot Honey Chicken Tenders

serves 4

1 cup honey
1/4 teaspoon red chili flakes
1 1/2 lbs boneless, skinless, chicken breasts, cut into long tender sized pieces
2 eggs
1 1/2 cups panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
pinch of cayenne pepper
2 Tablespoon olive oil

In a small saucepan whisk together the honey and red chili flakes.  Set aside for later

Preheat oven to 400 degrees.  Line a large baking sheet with foil or parchment paper and place a long wire cooling rack over the top of the pan.  

In a shallow bowl or pan whisk together eggs and set aside.  In another bowl add the panko, salt, pepper, garlic powder, cayenne, and olive oil.  Mix together until crumbs are coated evenly with olive oil.

Dip the chicken pieces in to the eggs and then dredge through the panko mixture.  Place on the baking tray with the wire rack.  Continue breading the chicken pieces and making sure that you leave a 2 inch space between pieces on the rack.  

Place in the oven and back for 15 minutes.  Flip the chicken pieces over and cook for an additional 10-15 minutes or until chicken is cooked through and reaches an internal temperature of 165 degrees.

Meanwhile heat up honey mixture over a low heat.  Plate the chicken over the Siam Salad if desired and drizzle with hot honey.  Serve additional honey in a small bowl for dipping.

Siam Salad

serves 4

Dressing

2 Tablespoons rice wine vinegar
1/4 cup olive oil
2 Tablespoons Thai sweet red chili sauce
2 Tablespoon soy sauce
1 Tablespoon fresh lime juice
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon sriracha sauce
1 teaspoon ginger paste

Salad

1/2 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2 English cucumber, thinly sliced in half moons
1/4 cup fresh mint leaves, torn
1/2 cup cilantro, chopped
1/2 cup basil, torn
2 green onion, green and white parts sliced
8 oz of mandarin oranges, drained
1/4 cup roasted peanuts
1 avocado, pitted, peeled and cut in to chunks

In a small bowl or a mason jar add the dressing ingredients and whisk or shake until well combined.  

In a bowl toss together Napa cabbage, red cabbage, cucumber, mint, cilantro, basil, and green onions.  Add some of the dressing and toss to coat.  Transfer salad to a platter.  Top with mandarin oranges, and sprinkle on the peanuts and avocado.  Top salad with Oven Baked Hot Honey Chicken Tenders if desired.  (Serve with additional dressing on the side)

adapted from:  Everyday Entertaining cookbook

Southern Staple: Chicken and Biscuits

Chicken and Biscuits is a Southern staple that makes you feel like you are wrapped in a warm blanket.  Tender chunks of chicken and vegetables in a delicious sauce topped with a flaky biscuit.  It's the perfect winter meal!

Chicken and Biscuits

This Southern classic is usually a time-consuming effort, but with the help from a few high quality convenience items you can have this dish done in 1 hour!  This version utilizes Bisquick, to help with making the biscuits, and a rotisserie chicken.  The vegetables are  staples of mushrooms and peas along with leeks, which are a more delicate substitution for standard onions.  To jazz up the biscuits I've added Swiss cheese along with fresh thyme for a bit of a savory bite.

The sauce comes out rich and creamy and has loads of flavor to compliment the chicken and vegetables. Great comfort food in under and hour is heaven in my book.  Perfect for a Sunday dinner!

Enjoy!

What Ingredients do I need?

• Bisquick
• milk
• Swiss Cheese
• fresh thyme
• leeks
• white button mushrooms
• flour
• garlic
• low sodium chicken broth
• heavy cream
• rotisserie chicken
• frozen peas

Substitutions and Variations

• Use Gruyere cheese instead of Swiss

• Use leftover roasted chicken breasts or make your own shredded chicken in the Instant Pot (fresh chicken tastes the best)

• Use a yellow onion for the leeks

Kitchen Tips and Notes

• Buy a block of Swiss cheese and grate it yourself.  Pre-grated cheese is full of ingredients that keep it separated.  

• Par-baking the biscuits help them from getting gummy as thy would if baking fully with the chicken.  

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Chicken and Biscuits

serves 6

1 1/2 cups Bisquick
3/4 cup milk
1 cup Swiss cheese, shredded
2 Tablespoons fresh thyme, chopped, divided
1/4 teaspoon pepper
3  Tablespoons canola oil
1 lb. leeks, white and light green parts, washed thoroughly and sliced thin
8 oz, white mushrooms, sliced
1/4 cup flour
3 cloves garlic, minced

2 1/4 cup low sodium chicken broth
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed

Preheat the oven to 450 degrees.  Stir together Bisquick, milk, cheese, 1 Tablespoon of chopped thyme, and pepper together in a medium bowl.  Scoop out biscuit dough using a spoon to make about 9 drop biscuits and place them on a parchment lined baking sheet.  Par-bake the biscuits for about 7 minutes.  They will not be done at this point but they will cook through once they top the chicken and vegetables.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add leeks and mushrooms and cook about 5-7 minutes until soften and lightly browned.  Add the flour and garlic to the skillet and stir for about 1 minutes.  Whisk in broth and cream, scraping up any browned bits on the bottom of the skillet and smoothing out any lumps.  Simmer until thickened about 3-5 minutes.  Stir in shredded chicken and peas and 1 Tablespoon of fresh thyme.  Simmer until heated through.  Season with salt and pepper.

Pour mixture into a 9x13 greased baking dish or casserole dish.  Place biscuits on top and bake until the filling is bubbly and the biscuits are browned, about 10 minutes.  Remove from oven, let cool slightly and serve. 

Sheet Pan Beef Fajitas

Yum

I just love sheet pan meals, don't you?

The are so easy to put together because the whole meal cooks on the same sheet. That's right, meat and vegetables, (chicken, beef, pork, and fish) can be combined on the same tray and roasted in the oven! It's a new marvel and I'm loving it! This is the perfect weeknight meal.

Today we are going to take a walk on the Latin side. How about some delicious, sizzling fajitas? Sounds great, right! All those caramelized onions and peppers mixed with your choice of meat, wrapped up in a hot fluffy tortilla. Oh man!

So today I'm craving steak, so lets make Sheet Pan Beef Fajitas.

With this easy supper, slices of sirloin steak, bell peppers and onion are roasted together, then tucked inside warm tortillas and served with Mexican rice and slices of lime. 

Since it all cooked on one pan, clean up is a breeze!

Sheet Pan Beef Fajitas



serves 4

1 lb. sirloin steak, left whole
1 red bell pepper, seeded an thinly sliced
1 yellow bell pepper, seed and thinly sliced
1 yellow onion, thinly sliced
2 Tbs. canola oil
2 Tbs. fajita seasoning
1 tsp. kosher salt
8 flour tortillas
Mexican rice for serving
Lime wedges for serving

Preheat an oven to 425°F

Place bell peppers, onion, and steak on a baking sheet. Steak should be in the middle surrounded by the vegetables. Drizzle oil over peppers, onion, and steak. Tossing to coat. Sprinkle fajita seasoning over the steaks, both sides, and rub in to cover surface area.

Place in the oven and roast, stirring the vegetables once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.

During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.

Remove the steak from the pan and allow to rest 5 minutes, then slice thinly Plate steak slices and vegetables. Serve with flour tortillas, Mexican rice (optional) and lime wedges.

Steak Picado

Yum

Let's make some Mexican food! 

This dish was born out of picking what looked good in the market that day.  Walking by the meat counter I spotted some beef cut up for Steak Picado.  An easy stew-like Mexican Dish that is delicious and flavorful!  It sounded good and I've never made it so let's try something new!

I picked up some onion, red bell pepper, and jalapeno from the produce section and set off for home.  Time to get out your cast iron skillet!  I love cooking with it as the heat retention is just what this dish calls for.  I use this one.

The recipe I chose calls for Roma tomatoes, but I just used a can of diced tomatoes and it turned out just fine.  The dish is also filled with great spices that give it that unmistakable Mexican flavor I love and crave.  

The dish takes about 1 hour to cook so it might be best as a great Sunday dinner!  The beef is a round steak or thin cut sirloin that has been cut into small bite sized pieces.  First it's stir fried in a skillet, then you do the same with the veggies, then the whole thing is simmered or braised in water for about 40 minutes to tenderize the beef and meld it all together.

Boy is this dish good!  Similar to a stew, you can serve this along side a rice dish such as my Confetti Rice and some tortillas.  They are the perfect vehicles to sop up all the juiciness!

Enjoy!





Steak Picado 


Serves 4
Time:  about 1 hour

1 to 1 1/2 lbs of steak (thin sliced sirloin, or round steak)
2 Tbls canola oil
1 yellow onion, thinly sliced
1 14 oz can of diced tomatoes
3 garlic cloves, minced
1 red bell pepper, diced into 1-inch pieces
2 jalapenos, minced
2 Tbls chili powder
1 tsp cumin
1 tsp dried cilantro or coriander
1 tsp black pepper
1 tsp kosher salt
Up to 2 cups water (see directions)

Heat a large cast iron skillet over medium-high heat.  Add the beef and cook until just browned.  Remove and drain on a paper towel lined plate.  Meat will not be cooked all the way through at this point.  

Add oil to the skillet and heat about 1 minutes.  Add the onions and cook until they are translucent about 3-4 minutes.  Add in the garlic, tomatoes (and juice), bell peppers, and jalapeno.  Add the beef back to the skillet and all the seasonings.  Stir to combine.

Add the water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, depending on the size of the skillet.  Bring the mixture to a boil.  Lower the heat to medium low (simmer) and cover with a lid.  Cook about 40 minutes stirring occasionally.  (Note: you don't want the water to evaporate, it should be juicy. If you see that it is, reduce the heat a little and add a touch more water.)  

Serve with a side of Confetti Rice and tortillas.


adapted from Quick and Easy Steak Picado

 

MGG and I spent the weekend looking at an investment property.  

We found a massive house/mansion tucked inside a hill high above the valley.  Oh the views...and oh the STAIRS!  87 to be exact.  87 slippery, tall, concrete steps leading to the front door.  Since the garage was at the bottom, and the only access are those lovely steps, you have no choice but to get some exercise.  

I couldn't imagine carrying two arms full of groceries in the rain, let alone moving furniture up those steps. Holy cow, what a workout!  But once there, the view....oh my!

Let me tell you, fixing up a property won't be a pretty task.  The shape that this house was in was shameful.  Beautiful marble floors worth salvaging, but the ceilings and walls had holes and structural damage from earthquakes.  Man, it's sad what a mess this house was left in.  So it's giving us something to think about.  A large money investment that would have a huge payoff, and a large time investment to fix it.

So, I came home to make a soothing soup that was not so much of an investment.  This is a soup that I made before in one of my Williams-Sonoma cooking classes.  Spicy and satisfying, just what we needed after taking in that house!  This isn't your average tortilla soup as it starts out with a chili and spice paste/puree which is added as the base of the soup.  So delishhhh!  It takes a little bit of time, but is well worth the effort.

Enjoy an investment in this wonderful soup!

Tortilla Soup

Ingredients:

• 5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped
• 4 fresh Anaheim chilies, seeded and chopped
• 3 cups chopped peeled tomatoes
• 1 large white onion, diced
• 7 garlic cloves, minced 
• 2 corn tortillas, torn into pieces
• 2 Tbs. canola oil
• 6 cups chicken stock
• 2 cups water
• 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
• 2⁄3 cup chopped fresh cilantro, plus leaves for garnish
• Vegetable oil for deep-frying
• 6 corn tortillas, cut into strips 2 inches long
• 6 oz. crumbled queso fresco or shredded jack cheese
• 1 avocado, pitted, peeled and sliced

Directions:

In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic, and the two corn tortilla pieces. Working in batches, coarsely puree in a food processor. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.

Source:  Williams-Sonoma Kitchen.

 

Chicken Fried Steak with Mushroom Gravy

 

One of our family staples is Chicken Fried Steak.

A real Southern dish.

Can't beat it for comfort food, but these days we just don't get to eat it as much as we would like.  Not the healthiest thing to eat.  Since I grew up with this dish I've learned to change it slightly.  Lightening it up, if you will, to reduce the calories, and make it "not so fried".  This eases the conscience some while still feeding the level of comfort obtained from this wonderful dish.

By doing a light pan fry , instead of using all the oil needed for really "fried" food, you get a lighter crust, and definitely cut down the calories.  To cut the calories even more you could use egg whites, or egg substitute for the whole eggs.  Other than that, this steak, using cube steak, is a really lean cut of beef.  This dish which I've added a mushroom gravy to is full of hearty things.  The gravy is a wonderful addition of flavor and meatiness from the mushrooms.  It turns the classic Chicken Fried Steak into another level, more elegant, yet comforting meal!

Since it is technically still winter this dish fits right in.  Not that I wouldn't make this any time of year mind you, but it soooo comforting with mashed potatoes and green beans!  Brings me back to my childhood, which is always a good thing.

Make this meal in 30 minutes or less tonight for your family.  Take a little taste of the South.  It's good!

Chicken Fried Steak with Mushroom Gravy

Serves 4

Time: 30 minutes

2 large eggs
1/3 c flour
1/2 t onion powder
1/2 t salt
1/2 t black pepper
4 beef cube steaks
1/4 c canola oil
2 c mushrooms, quartered
2 1/2 T flour
1 (14 oz) can low sodium beef broth

Heat oil in a large nonstick skillet over medium-high heat.

Add eggs to a pie pan and beat.  Combine 1/3 cup flour, onion powder, salt & pepper to another pie pan.  Mix to combine.  Dredge one steak in flour mixture, then dip in egg mixture, then again in flour mixture.  Add steak to the skillet.  Repeat with remaining steaks.  

Cook steaks about 3-4 minutes on each side or until golden brown. Remove steaks from pan to a paper towel lined plate and cover with foil to keep warm.  Remove all but 2 tablespoons of oil from the pan.

Add quartered mushrooms to the skillet and cook about 3 minutes, stirring often.  Combine 2 1/2 tablespoons of flour and broth, stirring with a whisk. Add broth mixture to the skillet.  Bring to a boil, cooking 1 minute, stirring constantly until thickened.   Spoon over steaks and serve.