UPDATED – What’s Next

For the complete list, click HERE to be led to the page?

  • Balsamic Roasted Brussels Sprouts
  • Chicken/Pork Marsala
  • Homemade pasta
  • Crepes
  • Cook a whole fish
  • Pork and Cider Stew
  • Beef Stroganoff
  • Pork Loin with Wine and Herb Gravy (a recipe I found on pintrest)
  • Creamy Poltenta with Wild Mushrooms
  • Chipotle Cornbread
  • Chicken Pad Thai 
  • Cornbread Cake: My nana made this, and it was wonderful!
  • Lime, Cilantro Rice
  • Mater Paneer
  • Tonkotsu Ramen
  • Filipino Chicken Adobo
  • Coq au Vin
  • Pizza
  • Basil Chicken: This has already been made, see HERE!
  • Gumbo- I made this recently, but there are still a few kinks, so I’m going to perfect it, and make it again soon.  When I do, I’ll post it!
  • Pasta Arrabiata- I didn’t post this recipie, but i did make it, and it was yummy!
  • Red Beans and Rice- Already done!
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New Cooking Goals for the New Year

Hello Readers! I am not really into New Years resolutions, but at the same time I always think its best to document your intentions to hold yourself more accountable. I love food, therefore most of my goals relate to food, and ways to make myself a more educated cook. So read below, and follow along my food journey.

1. Read more about amazing cooks that came before me. I recently read about Edna Lewis, one of the chefs (and she’s black!) responsible for making southern cooking mainstream for the average american, and was disappointed in myself for not already knowing about her. As my current profession is not culinary in nature, I think its important to learn about chefs who significantly impacted the world of food.

2. I have tons of notes and post-its around my house of recipe ideas, and new cooking strategies…so one of my goals in the new year, is to move this mess of notes around my house, and organize them on the blog. I believe that there is a higher chance I will actually move forward on my plans if I remember what my plans are, and can find them when I need them, haha.

3. Cooking, food and entertaining are my passion, but unfortunately it’s sometimes gets lost in the business of day-today.  Therefore another one of my goals is to think seriously about how to give my passion more screen time in my life.

New-School Banana Pudding

One of the best things about getting married (aside from all the great wedding gifts), is the constant surprises that come with it. My husband and I are most often surprised when it comes to food, and the way the same meal is made. Often times we each think the other’s recipe is so unfamiliar that dish is not even recognizable, and to blend them together would create something that is inedible.  However, there are other times that we blend two great recipes, to create a recipe that uniquely our own. Normally my husband knows how things are supposed to taste, but no idea how to make them (which is simultaneously both hilarious, and incredibly frustrating), but fortunately I recently had the pleasure of making my mother-in-law’s banana pudding with her, and therefore saw her recipe first hand. My family is very traditional, and makes the recipe directly from the Nilla Wafers box, whereas my mother-in-law ignores the box, and adds all kinds of awesomeness in its place. Below is a beautiful blend of our two family’s banana pudding recipes that is simultaneously both traditional and awesome at the same time. And since, banana pudding never takes too much time, it’s quick from the time you start to when you have an empty bowl.

***Our glass dish, was nine-inches in diameter, and approximately four-inches tall, just fyi. If your dish is bigger, just double everything, so you’ll have more***

**OH! Because of all the layers I found it easier to make individual pastry bags for each layer, this way each layer was added evenly. Making pastry bags from ziploc bags is super easy, just put all the layer in a bag, and cut off the tip of a corner, and squeeze. See this link for more how-to information and pictues!***

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  • 4 bananas, sliced
  • 1/2 box Nilla Wafers (buying this brand is really non-negotionable)
  • 1 block cream cheese, 8 oz, room temperature
  • 1 c white sugar
  • 1/4 c evaporated milk
  • 1/3 c all purpose flour
  • 3 eggs, separated
  • 2 c milk
  • 1 tsp vanilla extract
  • 1/2 container of Cool Whip
  1. Mix 1/2 cup sugar, flour and salt in a  small pot. Blend in 3 egg yolks and milk. Cook, uncovered, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in 1/2 tsp vanilla. (This is directly from the Nilla Wafers box, why mess with classic?). Set aside.
  2. Mix the cream cheese, sugar and evaporated milk in a small bowl. Stir until well blended, and add 1/2 tsp vanilla. (My mother-in-law uses condensed milk instead of the evaporated milk and sugar combo, and then adds milk to thin out the mixture, making  it is nice and spreadable. Both options taste amazing.)
  3. Add a small amount of custard on the bottom of the dish, until evenly coated. Then add a layer of vanilla wafers. Next add an even layer of the cream cheese mixture. Next add a layer of bananas, followed by a layer of Cool Whip, followed by a layer of wafers. Repeat the layers. The best part is that you can mix the layers any way you like!
  4. Place in the fridge for a few hours, or until chilled.

Enjoy!!