Banana Pudding

We finally had the opportunity to make this Banana Pudding a couple of weeks ago when we had company over for dinner. The recipe makes a generous 13x9x2 inch dish, and you really want to finish them in a couple of days or the bananas or the cookies would get too soggy and gross.

Banana Pudding

2 Bags of Pepperidge Farm Cheeseman Cookies
(or 1 box of Nila Wafers)
6-8 Bananas, sliced
2 cups whole milk
1 box (5-oz) instant French Vanilla Pudding
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) can sweetened condensed milk
1 container (12-oz) frozen whipped topping, thawed.
(You can also substitute an equal amount of sweetened whipped cream)

In a bowl, combine milk & pudding mix. Blend well using a hand-held electric mixer.
Using another bowl, combine cream cheese and condensed milk together, mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mix and stir until well-blended.
Line the bottom of a 13x9x2-inch dish with a bag of cookies and layer sliced bananas on top.
Pour the mixture over the cookies and bananas.
Cover with remaining cookies.
Refrigerate until ready to serve.

Mini-moon for Foodies!!

One of the biggest challenges for us while planning the wedding was a honeymoon destination. Since we got married on Mackinac Island, Michigan, we wanted the event to be in the peak of the summer, this was why we chose August 2. But then we were left wondering as to where to go for honeymoon in August.

Europe is pretty much dead in August and hot! The Carribean? Mexico? Nah - we didn't think that they would be appropriate in the summer. Therefore, Red and I decided on Napa for our mini-moon and boy, were we glad!

We're back and married!

We've been back now for about three weeks - and we're married! I absolutely love not having to deal with the stress of planning a destination wedding and look forward to just spending some quiet time at home with my new hubby and puppy Charlotte. One of the things that I had been wanting to do was to update my new FOOD BLOG!!! So here you go: a recipe to a fave staple at our house!!

Ham & Spinach Quiche
Yield: 6-8

9-inch one crust pie
1 c. sliced/cubed ham
1 c. shredded natural swiss cheese
1/3 c. finely shredded onion
4 large eggs
2 c. heavy whipping cream
1 pckg frozen spinach, thawed, drained.
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp ground pepper

Roll the pie crust onto a pie dish carefully.
Layer the dish with onion, ham, and then spinach.
Top with shredded cheese.
Whisk eggs, cream, salt, pepper, and ground pepper together.
Pour the egg mixture onto the dish.
Bake in the oven at 425 deg for 35 mins.
Reduce temp to 350, and bake for another 10 mins.
Let stand for 10 mins before slicing.

Onion Soup

This one is a favorite at our house all year long. Since we had extra chicken broth on hand, we decided to make this for dinner (along with my Ham & Spinach Quiche, recipe will be published next).

Onion Soup
Yield: 6 servings

4 tbsp of butter
4 Large Sweet Onions, sliced
5 c of chicken stock
One pinch of dried thyme
One pinch of dried parsley
Salt & Pepper to taste
1 c of freshly grated Parmesan Cheese
Mozarella Cheese

Optional:
2 tbsp of cognac
Croutons

• Melt the butter over medium heat in a pot. Add the sliced onions and cook for 30-45 mins until soft and beginning to brown.
• Add the chicken stock, and turn the heat to medium to high. Bring just to a boil. Turn down to simmer.
• Add herbs, cognac, pepper and salt to taste. Cook for 15 minutes. Preheat oven to 400 deg F.
• Place croutons & one tbsp of parmesan cheese on the bottom of bowl (or skip this if you prefer them without croutons). Add soup, top with mozarella cheese.
• Bake for 10 mins until cheese melts.

Crab Rangoons

While I have not been able to put in any entries to the food blog, the cooking did not stop at our house! This weekend, we decided to try our hands on the delicious Crab Rangoons, yes, those yummy little delicacies you find at Chinese restaurants. Red and I purchased some frozen ones at Sam's Club several months ago and they were okay. Not very great.

This was our first attempt, and we were very pleased at how well they turned out! The filling is chunky and has a good flavor combination of just enough tanginess & sweetness. It looks like we found ourselves a winner!

Crab Rangoons
Yield: 24 pieces

1/3 lb imitation krab meat, chopped
1 package light cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp garlic powder
1/2 tsp light soy-sauce
24 won-ton skins
Vegetable oil

In a small mixing bowl, mix all ingredients together except the won ton skins and oil.
Place one generous teaspoon of filling on the center of won ton skin.
Moisten all four edges with water.
Press the closest two edges together and seal. Repeat for all four edges. Seal tight to ensure no air is trapped inside the bag.
Deep fry won-tons, turn once, until all sides are golden brown.
Drain on paper towels.
Serve with sweet & sour sauce.

Breakfast Fruit Parfait

Breakfast is probably the hardest meal to prepare since I'm always in rush to get out the door in the morning. But I created this delicious parfait last year that is flexible, yet easy to prepare and full of nature goodness.

Breakfast Fruit Parfait

1 small organic banana, sliced
1/3 cup of berries (My fave is blueberries)
1 c. of organic french vanilla yogurt (My fave: Stonyfield)
A pinch of cinnamon
A pinch of nutmeg
Granola topping, optional

Layer bananas and berries on a small bowl.
Top with yogurt.
Sprinkle with cinnamon, nutmeg and granola.

Yield: 1 serving

Grilled Chicken Breast with Red Wine & Feta Cheese

Red and I always buy this big pack of chicken breast (10-12/pack). So we always try to find a creative way to cook them. This was the recipe that Red thought of today.

Grilled Chicken Breast with Red-Wine and Feta Cheese

3 chicken breast
6 strips of center-cut bacon
1/3 c. of feta cheese

Marinade:
2 c. of red wine (we used a dry German wine)
1/2 c. of extra-virgin olive oil
2 tbsp of pure honey
one clove of garlic, minced
2 tbsp of Herbs du Provence (can be obtained from grocery store)

• Mix in the marinade ingredients together.
• Flatten the chicken breast to about 1/2 inch. thickness and soak in the marinade for at least an hour.
• Remove chicken from the marinade and place on a flat surface (such as cutting board).
• Place two strips of bacon under each chicken breast, sprinkle cheese on top, and roll them. Secure them with two toothpicks. Repeat the process for all of them.
• Grill them for about 15 minutes, turning approximately every five minutes, until the juices run clear.
  
• Serve them with vegetables or salad.
  

Yield: 3 servings