Dessert

Caramelized Banana Pudding

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Caramelized Banana Pudding
Caramelized Banana Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup plus 2 Tbsp. sugar, divided
  • 1 tsp. ground cinnamon, divided
  • 6 medium bananas (yellow but not yet browning)
  • 3 Tbsp. cornstarch
  • ¼ tsp. kosher salt
  • 2½ cups half-and-half, divided
  • 1 Tbsp. unsalted butter
  • 1½ tsp. vanilla extract
  • 1½ cups sour cream
  • 15 graham crackers
Instructions
  1. Place rack in bottom third of oven; preheat to 450°. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment.
  2. Using the tip of a knife, poke holes all over 6 bananas, then cut in half lengthwise. Arrange bananas cut side down on parchment, moving them around so cut sides pick up as much cinnamon-sugar as possible.
  3. Arrange bananas in a single layer and roast until skins are deep brown and sugar seeping from underneath bananas is deep amber, 15–20 minutes. If any liquid leaches out of the bananas, discard. Let bananas sit until cool enough to handle.
  4. Meanwhile, whisk 3 Tbsp. cornstarch, ¼ tsp. salt, and ½ cup sugar in a medium saucepan. Very slowly stream in 2½ cups half-and-half, whisking constantly, until lump-free. Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.
  5. Remove from heat. Stir in 1 Tbsp. butter and 1½ tsp. vanilla until smooth. Let cool slightly.
  6. Scrape 4 caramelized banana halves into pot with pudding; discard skins. (Save the remaining 8 halves for layering and decorating the top.) Purée with an immersion blender or transfer to a food processor and process until smooth and creamy. Let cool while you prepare your other ingredients. The pudding should be warm but not hot when assembling (you can also make the pudding ahead of time, chill, and assemble cold).
  7. Whisk 1½ cups sour cream and remaining 2 Tbsp. sugar and ½ tsp. cinnamon in a medium bowl until sugar is dissolved (this could take several minutes).
  8. Remove remaining 8 bananas from their skins (you may need to use a butter knife to help scrape bananas from parchment paper).
  9. Time to assemble: Lay 4–5 graham crackers in a single layer in an 8x8" baking dish, then spoon about one-third of sour cream mixture evenly over crackers.
  10. Spread half of banana pudding over sour cream, then top with 3 banana halves.
  11. Repeat with 4–5 more graham crackers, half of remaining sour cream, and all of remaining banana pudding (do not add more bananas).
  12. Top with 4–5 more crackers, then spread remaining sour cream mixture over, working to edges of dish.
  13. Arrange remaining 5 banana halves decoratively over.
  14. Cover and chill pudding for at least 4 hours and up to overnight to meld the flavors.
Do Ahead: Pudding can be made 3 days ahead. Cover with plastic, pressing directly onto surface, and keep chilled.

Watch the recipe video here:

The classic we all know and love—but better.Make it: http://bonap.it/jmG3IIU

Posted by Bon Appétit Magazine on Friday, January 4, 2019

Main dish

Instant Pot Soy Ginger Pork and Rice

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Instant Pot Soy Ginger Pork and Rice
I love the sticky soy ginger sauce poured over the super-juicy pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2.5 cups water
Meat Mixture:
  • 1 tbsp oil (or bacon drippings)
  • 1¼ lbs boneless pork chops (1” – 1½″ thick)
Sauce Mixture:
  • ⅓ cup soy sauce
  • ⅓ cup chicken or beef stock
  • ¼ cup brown sugar
  • 2 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tbsp toasted sesame oil
To Finish:
  • 2 cups broccoli florets (optional)
  • 1 tbsp cornstarch
  • 1 tbsp cold water
Instructions
  1. Add Rice Mixture ingredients to a 1.5 quart casserole dish (these fit perfectly: https://amzn.to/2DtfXM4) and set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the pork on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add Sauce Mixture ingredients to the Instant Pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the meat back into to the Instant Pot, turning once to coat.
  6. Insert a tall steam rack or riser into the Instant Pot (we like these: https://amzn.to/2Nwndvk) and carefully lower the casserole onto the riser using a foil sling. The bottom of the casserole should not be in contact with the pork mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 14 minutes and adjust to LOW PRESSURE.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Immediately remove the casserole and riser. Quickly move pork to a cutting board to rest.
  11. (Optional) Add broccoli florets to the sauce and stir to combine. Close the pot lid and let stand for 3-5 minutes on the KEEP WARM setting or until broccoli has almost achieved the desired tenderness.
  12. Mix together the cornstarch and cold water in a small bowl and stir into the broccoli sauce until thickened, returning to SAUTE mode as needed.
  13. Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.

Watch the recipe video here:

Soy-ginger pork is determined to be a long-time favorite in your house.RECIPE: http://chopsecrets.com/instant-pot-soy-ginger-pork-and-rice/

Posted by Chop Secrets on Friday, January 4, 2019

Main dish

Cordon Bleu Chicken Rolls

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Cordon Bleu Chicken Rolls
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 skinless, boneless chicken breasts
  • 8 slices cooked ham
  • 4 slices Swiss cheese, cut into 1 inch pieces
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • ¼ cup melted butte
  • r1/2 cup cornflakes cereal crumbs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ½ cup sour cream1 teaspoon lemon juice
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about ⅛ inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of ¼ cup each.

Watch the recipe video here:

Cordon Bleu Chicken Rolls: https://trib.al/jdJk9pm

Posted by Allrecipes on Friday, January 4, 2019

Main dish

Chicken & Waffle Sliders

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Chicken & Waffle Sliders
3 words. CHICKEN. WAFFLE. SLIDERS. Could this be any more exciting?!? These were the most delicious thing I have tasted all week! The syrup is SO simple and delicious, it makes for the best chicken and waffles I have ever had. The simplicity of them alone makes it all worth it. You will want to make these every weekend for brunch!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Bag Crispy Chicken Strips
  • 1 Box Mini toaster waffles
For the Syrup:
  • 1 CUP Brown sugar
  • ½ CUP Water
  • ¼ CUP Butter
  • ⅛ tsp Vanilla extract
Instructions
  1. Cook chicken strips according to package instructions.
  2. Toast waffles according to package instructions.
  3. Make chicken waffle sliders with both prepared ingredients.
  4. Bring saucepan to medium/high heat.
  5. Add in brown sugar and water.
  6. Bring to a boil.
  7. Lower the heat and let the mixture boil for 4 minutes.
  8. Stir in butter till melted.
  9. Take the pan off heat then add in the vanilla extract.
  10. Drizzle on top of waffles.
  11. Enjoy!

Watch the recipe video here:

Chicken & Waffle SlidersFULL RECIPE: http://chopsecrets.com/chicken-waffle-sliders/

Posted by Chop Secrets on Friday, January 4, 2019

Breakfast

Seedy Oat Crackers

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Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Wednesday, January 2, 2019

Dessert

Oat and Apple Pancakes with Yogurt and Honey

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Oat and Apple Pancakes with Yogurt and Honey
Oat and Apple Pancakes with Yogurt and Honey
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup whole wheat flour
  • ¾ cup old-fashioned oats
  • ¼ cup finely chopped pecans or almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1¾ cups buttermilk
  • 2 tablespoons pure maple syrup, plus more for serving
  • 2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
  • 1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
  • Plain yogurt (for serving)
Instructions
  1. Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
  2. Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½" apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
  3. Serve pancakes with yogurt and more maple syrup.

Watch the recipe video here:

You and these pancakes have a date this morning. (via Healthyish)GET THE RECIPE: http://bonap.it/EWbxsBD

Posted by Bon Appétit Magazine on Wednesday, January 2, 2019

Main dish

Ube Champorado

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Ube Champorado
Ube + champorado = a delicious, colorful morning.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cups (250 grams) malagkit rice, rinsed
  • 4 cups water
  • 1 cup ube halaya
  • 1 teaspoon ube coloring and flavoring (optional)
  • ½ cup coconut cream, more to serve
  • Evaporated milk, to serve
  • Condensed milk, to serve
  • Salt, to taste
Instructions
  1. Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
  2. Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.
  3. Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste. Serve while hot.

Watch the recipe video here:

Ube + champorado = a delicious, colorful morning.See the full recipe here: http://bit.ly/2F7CBJBSubscribe to our YouTube channel for more videos, recipes, and step-by-step guides:www.YouTube.com/Yummyph

Posted by Yummy PH on Wednesday, January 2, 2019

Main dish

Honey Mustard Chicken, Bacon, And Avocado Salad

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Honey Mustard Chicken, Bacon, And Avocado Salad
Sweet, tangy, and delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dressing/Marinade
  • 2 tablespoons olive oil
  • ⅓ cup honey
  • 3 tablespoons stone ground mustard
  • 2 tablespoons Dijon mustard
  • ½ lemon
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 skinless and boneless chicken thighs
Salad
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 1 avocado, diced
  • 1 hard-boiled egg, sliced
  • ¼ cup cooked bacon, diced
Instructions
  1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, 2. Lemon, garlic, salt, and pepper. Whisk until smooth.
  2. Remove ½ of the marinade and refrigerate to use as a dressing.
  3. Add chicken thighs to remaining marinade and let it marinate for two hours.
  4. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until 6. Golden, crispy, and cooked through. Set aside and allow to rest.
  5. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
  6. Slice chicken into strips and place in the salad.
  7. Add the remaining marinade to the salad and toss.
  8. Sprinkle bacon on top.
  9. Enjoy!

Watch the recipe video here:

Honey Mustard Chicken, Bacon, and Avocado Salad ?FULL RECIPE: http://bzfd.it/2ktKSco

Posted by Proper Tasty on Thursday, January 3, 2019

Dessert

Instant Pot Homemade Brownies

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Instant Pot Homemade Brownies
A chocoholic’s dream come true!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • 1½ cups water
  • Ice cream for serving (optional)
Instructions
  1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt until uniform. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined. Add vanilla.
  3. Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
  4. Coat a 7” x 3” pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the pan from the pot and cool for 10 minutes before cutting.
  10. Serve warm with ice cream

Watch the recipe video here:

A chocoholic’s dream come true!RECIPE: http://chopsecrets.com/instant-pot-homemade-brownies/

Posted by Chop Secrets on Thursday, January 3, 2019

Main dish

Chicken Fajita Pasta Bake

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Chicken Fajita Pasta Bake
I created this with ingredients I had in the pantry, and it turned into a family favorite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ziti pasta
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 pound boneless chicken breast, cubed
  • 1 (16 ounce) jar salsa
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (1 ounce) package taco seasoning
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (16 ounce) package shredded Cheddar cheese, divided
Instructions
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  2. Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
  3. Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
  6. Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

Watch the recipe video here:

Chicken Fajita Pasta Bake Recipe: https://trib.al/OpjUnuC

Posted by Allrecipes on Thursday, January 3, 2019