Tasty Tuesdays: Chocolate Covered Banana Cream Pie

Welcome to Tasty Tuesdays!

I'm back from a wonderful week of vacation on the shores of Lake Michigan.



I made this pie while on vacation for my family.  This is a perfect pie to make during the hot days of summer bacause it is refridgerated and other than the crust, no baking is required.  We all liked the pie, but agreed that it was really rich { something that really doesn't bother me! }.

{ original recipe from the June 2012 issue of Womans Day Magazine.  Click HERE to see it }

Ingredients:

- 30 chocolate wafer cookies, such as Nabisco Famous Wafers { I used chocolate graham crackers }

- 5 tablespoons unsalted butter, melted

- 8 ounce bittersweet chocolate, chopped into small pieces

- 1/4 cup cornstarch

- 1/4 teaspoon kosher salt

- 1/2 cup sugar

- 2 tablespoons sugar

- 3 cups whole or skim milk

- 4 large egg yolks

- 3 bananas

- 1 cup heavy cream

- Cocoa, for dusting, optional

1.  Heat oven to 375 degrees.  Place wafers or graham crackers in gallon ZipLoc bag and seal.  Use a rolling pin to crush crackers into crumbs.  Place crumbs in bowl and add melted butter.  Stir until crumbs are coated with butter.  Press mixture into 9 inch pie plate.  Bake in oven for 10 - 12 minutes.  Remove and set aside.

2.  Meanwhile, melt the chocolate in the microwave according to package directions.

3.  In a medium saucepan, whisk together the cornstarch, salt and 1/2 cup sugar. Add the milk and whisk until fully incorporated; whisk in the egg yolks. Over medium-low heat, whisking often, bring the mixture to a simmer (it will take 12 to 15 minutes). Continue to simmer, gently whisking, until the mixture has thickened, 2 minutes more. Remove from heat and whisk in the chocolate until fully incorporated.

4.  Pour half the chocolate pudding mixture into the crust. Cut the bananas in half lengthwise and arrange them cutside down across the pie, cutting the ends as necessary to fit. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface and refrigerate until chilled, at least 4 hours and up to 1 day.

5.  Ten minutes before serving, using an electric mixer, beat the cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form. Spread the whipped cream over the pie. Dust with cocoa, if desired.

I didn't take any pretty pictures of the pie when I served it, but you can get the idea with this next photos.  See the bananas inside?  Yum!



What did you cook this week?

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Tasty Tuesdays: Posting from the Beach

Welcome to Tasty Tuesdays!

I'm gone on vacation this week, spending a week on the shores of Lake Michigan.  What a beautiful week it has been so far!  I don't have a recipe to post, but please feel free link up your own recipes and visit others.  I'll be back next week...hopefully with a recipe to share.

Tasty Tuesdays: Mediterranean Layer Dip

Welcome to Tasty Tuesdays!

I've got a delicious and easy summer appetizer recipe for you today.  It would be perfect to bring on a picnic or to a summer pool party.  I brought this to my Super Awesome Friends T & A' s house for a BBQ this weekend  {That's for you, Amanda! } and it was a hit.

{ Original recipe from Annie's Eats.  I modified amounts and ingredients but concept is the same }

Ingredients:

- 16 oz container of hummus { or make your own }

- 3/4 cup pesto { see ingredients below }

- 1-2 tablespoons red onion, diced

- 7.5 oz container marinated artichoke hearts, chopped

- 12 oz jar roasted red peppers, chopped

- 1/4 cup Kalamata olives, sliced

- 1/2 cup feta, crumbled

Ingredients for Pesto:

- 2 cups flat leaf parsley

- 1 clove garlic, diced

- 1/4 cup pine nuts

- 1/4 cup extra virgin olive oil

1/4 cup Parmesan

1.  Make Pesto.  Put all ingredients in blender of food processor and processes until smooth.  Slowly add alive oil while processing.  You made need more that 1/4 cup to achieve desired consistency.

2.  Spread hummus into a pie plate.

3.  Add pesto.

4.  Add peppers

5.  Add onion, artichoke hearts, and olives.

6.  Add feta and flat leaf parsley leaves for garnish.

Serve with pita chips or crackers and enjoy!

What did you cook this week?

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Tasty Tuesdays: Farmers Market Pasta

Welcome to Tasty Tuesdays!

I don't have a new recipe for you today.  I am in Chicago this week attending NeoCon { An Interior Design trade show held every year at the Merchandise Mart; it's always a good time! }and didn't cook a single this last week to post about.  So, I am sharing with you a recipe I first posted in August 2010.  I think maybe I even re it another time.  It is one of my all-time favorite pasta recipes and is the perfect way to enjoy fresh summer produce fro-m the market.

I first started making this pasta last summer after seeing it on The Cooking Photographer. Laura has a wonderful blog and if you like to cook, definitely check out her site. It's one of the first blogs I started to read. Click here to see Laura's original recipe. If this even at all sounds good to you - try it - it's great!

Ingredients:

- ½ pound spaghetti (1/2 package)

- 1 cup reserved pasta water

- 1 tablespoon olive oil

- ½ onion, diced

- 1 ½ cups baby zucchini, sliced into thin rounds ( I used a combination of zucchini and summer squash)

- yellow or red bell pepper, chopped

- 2 cloves garlic, minced

- 2 cups (1 pint) cherry tomatoes, sliced in half

- 2 handfuls chopped fresh basil

- 1 (5.5 ounce) package goat cheese, crumbled

- salt & pepper to taste

Boil the spaghetti according to package directions. Set aside 1 cup of the pasta water when you drain the pasta. Place the spaghetti in a large bowl or return to pot.

Warm the olive oil in a skillet over medium high heat, add the diced onion. Season with salt & pepper. Cook for a couple minutes until the onions start to soften a bit. Add the zucchini, squash, and bell pepper and cook for 2 more minutes. Add the minced garlic & cook for 30 seconds to 1 minute until fragrant.



Add the mixture to the spaghetti. Add the tomatoes, basil, goat cheese, reserved pasta water & salt and pepper to the spaghetti & toss to combine. Stir until goat cheese is melted. Wait about 5 minutes for the sauce to thicken and serve.  Top with shredded Parmesan, if desired.

What did you cook this week?

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Tasty Tuesdays: Spring Green Pasta

Welcome to Tasty Tuesdays!

It's out first Tasty Tuesday of June.  Can you believe it's June?  I feel like I just turned to calender to May!  Yikes.  I hope time slows down a bit so we can enjoy Summer.

I made this pasta last week to take advantage of fresh Michigan asparagus.  Yum.

{ Recipe from the April 2012 issue of Cooking Light Magazine.  I changed the preparation and ingredients slightly }

Ingredients:

4 slices French bread baguette, torn into very small pieces

1 tablespoon butter

3 garlic cloves, minced and divided

1 1/2 cups (2-inch) diagonally cut asparagus

1 cup frozen green peas

8 ounces uncooked fettuccine

1 tablespoon olive oil

1/3 cup finely chopped sweet onion

1 tablespoon all-purpose flour

1/4 chicken broth

1 cup low-fat milk

3 ounces cream cheese {low fat or regular}

1/2 Parmigiano-Reggiano cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh tarragon

 
Directions:

1.  Bring water to boil in a large pot for pasta.

 

2.  Melt butter in a large skillet over medium-high heat.  add one garlic clove to pan and saute 1 minutes.  Add breadcrumbs, saute 3 minutes or until bread is golden and toasted.  Remove from pan and set aside.  Wipe pan clean with paper towel.

 

 

3.  When water boils, add pasta and cook until three minutes remain until al dente cook time.  When three minutes remain, add asparagus and peas.  Cook three minutes.  Remove from heat and drain.  Return to pan and cover to keep warm.

 

4.  Heat olive oil in skillet over medium heat.  Add onion and the remaining two garlic cloves.  Cook for three minutes or until tender, stirring frequently.  Place flour in small bowl and whisk in chicken broth.  Add broth mixture  and milk to pan., stirring constantly with a whisk.  Bring to a boil.  Reduce heat and cook one minute or until thickened.  Remove from heat.

 

5.  Add cheeses , salt and pepper, and stir until cheeses are melted completely.  Add pasta, asparagus, and peas.  Toss well.  Sprinkle with breadcrumbs and tarragon.  Serve immediately and enjoy!

 

 

 

 



I enjoyed this pasta - the flavors were really delicious.  have you ever cooked with fresh tarragon before?  I don't think I have.  I was really surprised at its strong flavor!  It was perfect with the asparagus.

What did you cook this week?

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Tissue Paper Flower Tutorial

A while back I posted a similar tutorial, but it's such an easy way to wrap a present, I thought it was worth posting another one.  Not to mention, it's wedding shower season.  Have you noticed?  Top your present with a flower like this - the bride will love it!

Tissue Paper Flower Supplies:

- (5) sheets tissue paper, cut to 7" x 12"

- 1 piece floral wire, 12" long

1. Cut your tissue paper to size and place short side in front of you.

2.  Fold accordion style in 1" folds until your tissue paper looks like this:

3.  Cut ends of tissue paper into half circles, like I did in photo below, or cut into points for a different effect.

 

4. Fold floral wire in half and place in the middle of tissue paper.  Twist ends to secure.

5.  Carefully pull up the first layer of tissue paper.

6.  Continue pulling each layer up toward the top until all layers of tissue are separated and flower is formed.

7.  Now, to wrap the present.  I've mentioned it lots of times before on the blog - my favorite way to wrap presents is with simple Kraft paper.  I just love the natural look of it and it makes a great background for almost any color of ribbon or bow.

8.  Attach flower to ribbon and your package is ready.

Make a few flowers at once to keep on hand and the next time you need to wrap a present, you will be ready!

Tasty Tuesdays: Creamy Spinach Enchiladas

Welcome to Tasty Tuesdays!

I'm excited to share this recipe with you because I loved it!  There is hardly any prep required and they are very simple to put together.  The original recipe is from the January 2012 issue of Real Simple Magazine.  Click here for the recipe.

Ingredients:

- (1) 10-ounce package frozen chopped spinach, thawed and squeezed dry

- 1 cup frozen corn, thawed

- 1-1/2 ounces Cheddar cheese, grated

- (2) 4.5-ounce cans chopped green chilies

- 1 cup heavy cream {could substitute 1/2 cup skim milk for half of cream}

- salt and black pepper

- (8) 6-inch corn tortillas, warmed

- 1/4 small red cabbage, thinly sliced (about 4 cups)

- 2 tablespoons olive oil

- 2 tablespoons fresh lime juice

1.  Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

2.  Dividing evenly, roll up the spinach mixture in the tortillas.  Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.

3.  Meanwhile, in a large bowl, toss the cabbage with oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas and enjoy!

Fresh out of the oven:

Corn tortillas are prone to cracking.  I should have warmed them a little before filling them because I did experience cracking with a few as you can see in the photo above.

Also, I baked 5 enchiladas in the dish shown in the photo above, and 3 in a small dish that I put in the freezer for  later.

I served with a dollop of sour cream and it added the perfect amount of coolness to the spice of the chilies.

A glass of Mexican beer was the obvious beverage of choice...

This recipe was a definite keeper - I know I'll be making it again!

What did you cook this week?

Party Rules:

1.  Add a link in the post you link up back to this post

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2.  Add the Tasty Tuesdays button to the post you are linking up.  You will find the button on my sidebar.  Thanks!