Wednesday, October 22, 2014
Some crazy Southern dessert that so many people talked about.
Okay! I'm in, I'm gonna try it.
So I did some research...
Imagine how disappointed/confused/amazed that most recipes for it called for VANILLA pudding.
Wait a sec... isn't it BANANA pudding?
Why the heck wouldn't you use banana pudding into your dish along with fresh bananas?
Why wouldn't you want a double wallop of banana?
Well I DO.
So that's what this recipe calls for.
Oh, you're a traditionalist?
Feel free to substitute vanilla, by all means! Who I am to tell you what to do?
NOTE: I wish my picture was better, but in the need to serve this after a big Thanksgiving dinner last year (plus a wee bit of wine), I never did take a picture with the fresh whipped cream on top. My Advice? Do it ahead, and use my Stable Whipped Cream Frosting.
NOTE NOTE: My daughter is gluten free and was a bit chagrined that she was given pudding layered with bananas in a fancy dish instead of the Trifle She ate it, all the while saying "I've never had pudding for Thanksgiving". It still makes me laugh, because obviously pudding doesn't seem like a "real" dessert, but it IS yummy. Spring for some gluten free cookies and do a separate one for those loved peeps.
NOTE NOTE NOTE:
I happen to be the biggest banana flavored FAN of pudding/candy/ice cream/Popsicle girl out there.
I actually like artificial banana more than real banana flavor.
It's my dirty little secret.
Banana Laffy Taffy anyone?
Psych, I'm not sharing.
Makes a big batch, serves 10
2 boxes cooked banana pudding, prepared to directions on box, cooled
1 box Nilla wafers
2 cups heavy cream, whipped (OR 1 recipe, Stable Whipped Cream Frosting)
Make the pudding according to the box directions. Don't bother using diet or instant pudding... it gets watery and icky. Just go for the "real" stuff. Cool the pudding.
In the bottom of a bowl, pan, baking dish or pie plate, make a layer of Nila wafers on the bottom.
Top with pudding.
Top with sliced bananas.
Repeat until you run out of ingredients or room in your chosen dish.
Top with whipped cream and SERVE.
Do you like Trifle?
Here's another Strawberry Lemon Trifle
Sunday, October 19, 2014
A great little brunch dish, or perfect for a quick Meatless Monday dinner too.
I loved all the veggies combined with eggs and cheese, accented with some fresh herbs.
There's no crust in this "pie", which makes it a bit lighter calorie and gluten free too.
I was inspired by this recipe, but I had a little go at changing it up to things that I had on hand, or flavors I liked better.
I did my complete Zucchini and Corn Pie in a cast iron skillet, stove top to oven, however, you could use a quiche dish for the baking part if you prefer. I also think this would be fantastic in individual baking dishes too.
Makes 1 9" dish, serves about 6-8
3 Tbsp butter
1/2 onion, diced
3 small zucchini, sliced
1/2 bell pepper, diced
1 cup corn, fresh or frozen
1 tsp oregano, dried
1 Tbsp basil, fresh (plus more for garnish)
1/4 cup green onions, sliced
1 1/2- 2 cups of cheese, I used a mix of cheddar and parmesan
Preheat oven to 375
In cast iron fry pan on medium heat, saute the onions in the butter until softened about 3-4 minutes, add the peppers and saute another 2-3 minutes. Add the corn and combine.
Add the sliced zucchini, chopped basil and the green onions and stir to combine. Don't worry about cooking the zucchini at this step, it cooks in the oven.
I didn't really cook it much, I just heat it up a bit, and incorporated into the mixture.
Turn off heat, add the beaten eggs and stir to mix.
Here's what it looked like after I flattened out some of the zucchini and added the eggs. Top with the cheese and throw it in the oven for 20 minutes. Let cool for about 5-10 minutes, top with more chopped basil and some green onions.
Here's my brunch, mid forkful. I'm excited to have leftovers for my work week lunches/breakfasts.