Banana Cream Pie

Banana Cream Pie is my favorite so I HAD to make this.  I took this recipe from "Our Best Bites. Mormon Mom's in the Kitchen" cookbook.  This cookbook is amazing and it has yet to disappoint! Please note that this recipe makes 2 pies. 


You will not be let down if you LOVE banana cream as I do!


1 box instant vanilla pudding mix
1 Cup cold water
1 14oz can sweetened condensed milk
1 pint heavy whipping cream
2 purchased pie crusts (I used oreo)
2 Large or 4 Small bananas
1/3 cup powdered sugar


1. In a medium bowl, combine pudding mix, cold water and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.
2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture refrigerator.
3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts-- you'll need them later. Set aside.
4. Now divide the pudding mixture between the two pie crusts.
5. In a medium bowl, whip the remaining whipping cream with 1/3 C of powdered sugar until soft peaks form and then spread it on top of two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.

Chicken and Dumpling Soup

I had a sudden craving for chicken noodle soup but it quickly changed to chicken and dumpling soup.  At first it was a toss up and I was going to try and make both using half of the chicken stock for both. I decided to go all in with the dumplings which definitely was a winner!


Below is a recipe I found on the Food Network website for Chicken Noodle Soup. I substituted noodles for dumplings. I also found the dumpling recipe from the Food Network.  I doubled the the recipe because I had guests over and I wanted to make sure there was enough dumplings to go around :) 


Enjoy! 

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Chicken Soup Ingredients (Add to the drained Chicken Stock)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Dumplings:

• 1 cup milk
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cupall-purpose flour
• 3 eggs

Make dumplings:

Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Add spoon sized balls of dumpling dough and simmer until dumplings rise. (About 20 Minutes)

Cilantro Lime Tilapia Fish Tacos

Forgo the friday and fish fry and make these healthy delicious tilapia fish tacos you will not be disappointed.  I got this recipe from skinnytaste.com where you can find the best healthy recipes ever and if you are on Weight Watchers it gives the point values to make it easier on you. 


Recipe is below...my sister suggested drizzling the cilantro lime vinaigrette dressing I used on the pork recipe which gave it an added tasty bonus.


1 LB Fresh Tilapia Filets
2 Jalapeno Peppers (seeded and chopped)
1 Small Onion
4 Cloves Garlic (minced)
2 Cups chopped Tomatoes
1 Tsp Olive Oil
1/2 Cup Cilantro (stems removed)
Juice from half the lime
Corn Tortillas (I used corn/wheat tortillas with fiber by Mission)
Shredded Cabbage


In a skillet add olive oil, onion and garlic. Sautee until onion looks translucent.  Add tilapia and cook until you can flake it apart with a spoon. Once all flaked apart add peppers, tomatoes cilantro and juice from the lime. Cook for about 5 or so minutes. Add fish mixture top with cabbage and drizzle with cilantro lime vinaigrette that is listed below. 

Cilantro Lime Vinaigrette

1/4 C lime juice from fresh limes
1/4 C white wine vinegar
4-5 cloves of garlic, minced
1/2 t kosher salt
2 t sugar
1 C canola

1/2 C roughly chopped cilantro, stems removed
In blender combine vinegar, lime juice, garlic, salt and sugar.
blend until combined. while blender is running, add oil in a steady stream. Add cilantro, and blend until cilantro is broken down, but still has some shape. Refrigerate for 4 hours before serving. 

Skinny Chicken Enchiladas

I made these Skinny Chicken Enchiladas last night for me and some friends. They are delicious especially the smokey chipotle flavor to the sauce. They are also Healthy with only about 6 grams of fat and 160 calories per Enchilada. 


Perfect for your next Mexican Fiesta!

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce (I used 1 1/2 TBSP was a little spicy so maybe start off with 1 TBSP)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken: 

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.




This was adapted from www.skinnytaste.com

Touchdown Taco Dip

Superbowl Sunday and I had no idea what to make. My go to is usually taco dip that my mom taught me to make back when I was younger, which is always a hit at any party.  I decided I would make that but maybe spice it up a little bit more.

Turns out it was a hit and I will probably make it again. Here is what you need:

1 16oz container of sour cream (I use reduced fat)
1 8 oz package cream cheese (I used reduced fat)
1 packet taco seasoning (I usually use ortega)
1 container fresh guacamole (you can also make your own, I bought a container the store had freshly made you can also use wholy guacamole brand)
1 Can Hormel vegetarian chili (you can use meat if you would prefer)
1 Can refried beans
1 can sliced black olives
6 sliced green onions
Shredded colby jack cheese
Chopped tomatoes
Shredded lettuce
Sliced jalapenos (optional)

Directions:
In a bowl combine sour cream, cream cheese (easier if it's softer) and taco seasoning mix with a hand mixer until smooth.
Meawhile, in a 13 x 10 pyrex glass cook wear or any 13 x 10 pan (you can also buy disposable aluminum ones from the store) layer beans,chili,guacamole and sour cream, cream cheese, taco seasoning mixture. Top with lettuce, cheese, tomatoes, green onions, olive, and jalapenos (optional) and serve with your favorite tortilla chips.

This is a super simple and delicious dip!

Sweet and Savory Crepes

I spent most of my weekend cooking and I decided why not carry that on into Sunday morning. There is a restaurant called crepe crave just down the street from my condo in which I love to frequent for a sweet or savory crepe.  I figured that it couldn't be so hard to make crepes they look easy enough and that is just what I did. I made my very first crepe on Sunday Morning (Super Sunday none the less).  I was so pleased on how they turned out that I think I am going to try savory crepes next weekend.

Below you will find the crepe recipe that was adapted from "Our Best Bites-Mormon Mom's in the Kitchen". I love that cook book!

Ingredients:

1 Cup Flour
2 TBSP Canola Oil
2 Eggs
3 TBSP Sugar (Omit if you are making savory crepes)

Heat a skillet. Once skillet is warm hold it in one hand and pour mix with other swirling the skillet until you have a thin layer of crepe mix all around it. Flip crepe to cook the other side and add whatever ingredients you would like. I used nutella, strawberries and bananas. I also mixed peanut butter, nutella and banana's and called it a Monkey Crepe. Once you have ingredients added you can fold crepe.

Another suggestion for a savory crepe is my favorite. Scrambled eggs, sun dried tomatoes,spinach and feta cheese. Served with a greek yogurt sauce. YUM.

Enjoy because these are delicious!

Shrimp Spring Rolls

So I just love spring rolls and as I was browsing my new favorite site Pinterest in which I came across an awesome recipe for them. They are not hard to make they just can be a little time consuming.  They are healthy for you too! See the recipe below for a little taste of Asia. 

Ingredients:
12 shrimp, peeled & deveined
6 asparagus spears
2 oz. rice noodles {1/3 of the package I picked up}
4 green onions, sliced
1 carrot, julienned finely
1/2 bunch cilantro
12 rice spring roll wrappers

for the sauce-
2 tablespoons smooth creamy peanut butter
1 1/2 tablespoons brown sugar
1/8 teaspoon ginger
1 clove garlic, finely minced
2 tablespoons hoisin sauce
2 tablespoons hot water
healthy pinch of cayenne pepper {more or less, depending how spicy you like it}

Directions:
Place rice noodles in a bowl and cover with cold water. Set aside.

Bring a small pot of water to boil. Salt water generously, drop shrimp in and cook until pink and opaque, about 1 minute. Remove and place into a bowl of ice water. Bend asparagus in half until the bottom woody end snaps off. Slice down the center vertically to get 2 very skinny spears. Drop into water and boil until crisp-tender, 2 minutes. Remove and place into ice water with shrimp. Drain rice noodles and place into boiling water. Cook until tender, about 7 minutes and drain. While noodles are cooking, slice shrimp in half lengthwise.

To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up. Remove and place onto work surface. Stack up shrimp, noodles, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper. Fold up tightly, burrito-style and place on serving platter. Repeat until all wrappers have been filled.

Directions for the Sauce:

Mix all ingredients together until smooth in consistency. If the hot water doesn’t dissolve the sugar or create a smooth sauce, microwave 30 seconds. Pour into serving dish and place along side spring rolls. Serve cold.

Adapted from: Laura's Latest Food Blog