Make Your Tastebuds Dance: 2018

Friday, November 16, 2018

Banana Cream Pie

This is hands down my favorite pie! I have been making it since I was a kid. My brother and I always looked forward to every Thanksgiving!

4 large egg yolks
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
2 T. butter, softened
2 t. vanilla
2 large bananas
homemade whipped cream, if desired

Bake your pie crust using your favorite recipe or use a store-bought crust.

In a bowl, beat egg yolks with a fork and set aside. On the stove, mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of the hot mixture slowly into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute, then remove from heat. Stir in butter and vanilla, cool filling slightly. Slice bananas into pie crust, then pour warm filling over bananas. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours, until set. Serve with whipped cream on top if desired.

Recipe Source: Betty Crocker Cookbook

Sunday, September 30, 2018

Best Homemade Chocolate Frosting

1/2 cup butter
2/3 cup cocoa
1 teaspoon vanilla
3 cups powdered sugar
1/3 cup milk
Melt butter and stir in cocoa. Add vanilla and stir. Alternate adding milk and powdered sugar to the cocoa mixture. Beat on medium speed with a mixer to get frosting to a spreadable consistency.

recipe adapted from: joyfully thriving.com

Thursday, August 2, 2018

Monterey Chicken with Pico De Gallo

I have been making this recipe for awhile now and we always love it. I have made it for family and friends who enjoyed it too. It's a Chili's copycat recipe.

CHICKEN:

· 3 tablespoons Dijon mustard

· 3 tablespoons Worcestershire sauce

· 2 tablespoons brown sugar

· 2 teaspoons salt (I use coarse, kosher salt)

· 1/2 teaspoon pepper

· 6 thin-cut boneless, skinless chicken breasts

TOPPINGS:

· 1/4 c crumbled bacon (I buy mine at Costco and store the bag in the freezer.)

· 1 1/2 c shredded pepper jack or Monterey jack cheese

· 1 1/2 c chopped tomatoes, about 2 medium tomatoes or 3 Romas

· 1/4 c small diced red onion

· 2-3 T chopped cilantro

· 2 garlic cloves, finely minced or pressed through a garlic press

· 1 T finely minced jalapeno (leave seeds and ribs in for more heat)

· 1-2 T fresh lime juice

· Drizzle of extra virgin olive oil

1. For the chicken, in a gallon Ziploc bag, combine the Dijon mustard, Worcestershire, brown sugar, salt and pepper.

2. Add the chicken to the bag. Coat the chicken with the marinade mixture; there isn’t a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).

3. While the chicken marinates, combined the bacon and shredded cheese and toss. Set aside.

4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.

5. Preheat a grill to medium-high.

6. Remove the chicken from the bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side

7. Without removing the chicken from the grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.

8. Serve the chicken with the pico de gallo on top. a

Recipe Source: Mel's Kitchen Cafe

Salty Sweet Rice Krispie Treats

I have never loved rice krispie treats, but I recently came across this recipe that calls for salt in the melted marshmallow mixture and it it is amazing! The salt really makes it extra special. These are good by themselves or as a dipper for chocolate fondue--one of my favorite treats!

4 T butter
8 cups of mini marshmallows, (buy the 16 oz bag)
6 cups Rice Krispies cereal
3/4 t salt
1/2 t vanilla
2 cups more of mini marshmallows

• In a large bowl, microwave together 8 cups of the mini marshmallow and the 4 Tbl of butter for 2 minutes 30 seconds, or until melted. Be careful not to let it spill over in the bowl or you will have a huge mess.
• Stir with a wooden spoon.
• Mix in the vanilla and the salt.
• Mix in the reserved 2 cups of marshmallows and the 6 cups of cereal. Mix with the wooden spoon till incorporated. This is what gives the recipe those marshmallow pockets! The reserved mallows start to slowly melt as you mix it all up.
• Press into a 9×9 pan, then get your hands a little wet with water or cooking spray and press the rest in place.

Recipe Source: Made Everyday

Thursday, June 7, 2018

Chocolate Banana Smoothie

1-2 frozen bananas broken in chunks
1 heaping T. almond butter
1 heaping T. baking cocoa
almond milk

Put bananas, almond butter and cocoa into blender. Add enough almond milk to reach desired consistency.

Optional: stir in chopped pecan and unsweetened coconut.

Mango Green Smoothie

1 frozen banana broken in chunks
6-7 chunks of frozen mango
1 handful of spinach or kale
apple juice (or a scoop of frozen apple juice and water to desired consistency)

optional to make a protein shake:

add a large spoonful of greek yogurt, 1-1 1/2 scoops vanilla protein powder, 1 t. chia seeds, and/or 1 t. hemp seeds

Put banana, mango, kale or spinach into a blender. Add chia seeds, hemp seeds, and/or Greek yogurt if desired. Add enough apple juice (or frozen apple juice and water) to reach desired consistency and mix until smooth.

* For a berry smoothie, you can substitute frozen mixed berries for the frozen mangos.

Monday, May 14, 2018

Instant Pot Beef Stew

1 tablespoon coconut oil
1/2 cup chopped onions
6 ounce can tomato paste
1 15 oz can beef broth
1 cup water
1 t. beef better than bouillon
3 tablespoons soy sauce
2 tablespoons instant/minute tapioca
2 bay leaves
1/4 teaspoon black pepper
2-3 pounds stew meat or roast cut into chunks
2 to 2 1/2 cups chopped carrots, about 1/2-inch pieces
2 to 2 1/2 cups peeled and chopped potatoes, about 1/2-inch pieces
2 cups frozen peas

Select the Saute function on the Instant Pot--normal level. Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent.

Add the beef broth, water, beef better than bullion and tomato paste. Stir until the tomato paste is mixed in.

Add soy sauce, tapioca, bay leaves and black pepper and stir.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry. Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.

Quick release the pressure. Take out the bay leaves. Stir in the frozen peas and add salt and pepper to taste.

Adapted from https://www.melskitchencafe.com

Saturday, March 17, 2018

Hailey's Honey Lime Chicken

1/4 c olive oil
1/4 c fresh squeezed lime juice plus the zest (about 2 limes)
2 T honey
1/2 t cayenne pepper
1 t kosher salt
1 t pepper
2 lbs boneless, skinless chicken breasts

Place all ingredients except chicken in a large ziplock bag and mix together. Add chicken and marinate 4-6 hours or overnight. Heat grill to medium high and grill about 7 minutes each side until cooked through. Good served as an entree, on a salad, or in tacos.

Tuesday, January 23, 2018

Dressed Up Rhodes Rolls

If I'm using Rhodes Rolls, I like to dress them up a little to make them more yummy. I love topping them with this garlic and Parmesan mixture.

1/4 cup salted butter, melted
2 tablespoons grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
10-12 Rhodes Rolls

Allow rolls to raise according to package instructions. Combine all ingredients. Before baking, brush half of the mixture on tops of rolls. Bake according to package and once removed from oven, brush with remaining butter mixture.

Recipe Source: damndelicious.net

Janell's Pink Lemonade

My Aunt Janell is a great cook and I love everything she makes. I always loved when she made this pink lemonade for parties.

12 oz. can pink lemonade concentrate
1 1/2 cans of water
4 c. frozen strawberries
2 c. ice cubes
1/3 c. sugar

Blend and serve.
Servings: 8-10

Make Your Tastebuds Dance