Banana Pudding

Banana Pudding is the ideal comfort dessert.  Everyone in the family loves it, I wondered why I don't make it more often.  It is not hard to make and takes minimal time to make.   Basically, you make a custard, slice up some bananas, and make layers of vanilla wafers, custard, bananas and repeat.  The top of the pudding is covered with beaten egg whites.  Bake for about 10 minutes and your dessert is done.
A rich creamy pudding with a tasty combination of bananas and vanilla wafers.

Banana Pudding
From Southern Living Adapted Slightly by From My Southwest Kitchen 

Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
Dash Salt
2 1/4 cups whole milk
4 large eggs, separated
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/3 cups vanilla wafers
4-5 ripe bananas
3 tablespoons sugar

 Directions: 
 Step 1
Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

 Step 2
Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.

 Step 3
Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.

 Step 4
Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

Makes 8-10 servings

All-Purpose Seasoned Salt Blend

You can find seasoned salts at your local supermarket.  Did you know you can make your own at home for a lot less money.  Seasoned salts are also very easy to make.  This recipe is for an All-Purpose Seasoned Salt Blend.  The suggested use for this salt is a rub for raw chicken or pork.  Sprinkle it onto steamed vegetables or raw avocado, tomato, and cucumber.  Use it at the table  to season cooked meats, vegetables, eggs, rice, and pasta.

All-Purpose Seasoned Salt Blend
From Cook's Country Magazine

Ingredients:
1/4 cup kosher salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 teaspoon onion flakes
1/4 teaspoon red pepper flakes

Directions:
Combine all ingredients in a small bowl.

Makes about 1/4 cup

Store the salt blend for up to six weeks

Instant Pot Cream of Potato Soup

Potato Soup is a family favorite.  I was excited when I found a recipe made in my Instant Pot.  I love my Instant Pot.  Back to the recipe.   This is the best Potato Soup recipe yet.  The bacon drippings and the cream cheese add a wonderful flavor and texture to the soup.  You can top the soup with bacon and cheese and scallions.  It is delicious.

Instant Pot Cream of Potato Soup
From the kitchn

INGREDIENTS

4 ounces full-fat cream cheese
1 medium yellow onion
2 medium stalks celery
3 cloves garlic
2 to 2 1/2 pounds russet potatoes (about 4 medium)
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 cup whole milk
2 tablespoons cornstarch
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 medium scallions

INSTRUCTIONS

1. Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup.
2. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
3. Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.
4. Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.
5. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. 6. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.
7. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
8. Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
9. Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.

Cream of Asparagus Soup

My youngest got his wisdom teeth pulled  so I have been making lots of soup for him.  Rich and creamy soups and some light broth ones.  This recipe is for a rich and creamy soup.   I had some asparagus on hand so I  got to work.  Asparagus are cooked in chicken broth (you can use vegetable broth) with some onions, garlic and seasonings.   Once the asparagus are tender, puree the soup.  You can use a stand blender or an immersion blender.  Add some milk and cream, heat through and your soup is done.    It is thick and has a mild asparagus flavor- not too over powering.  A nice soup for  lunch or dinner.

Cream of Asparagus Soup
From Taste of Home Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups whole milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

Directions
1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly.
 2. Transfer to a blender; cover and process until smooth.
3. In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

Serves 6-8

Mexican Street Corn

This is my favorite summer recipe for eating corn on the cob.  Instead of buttering the corn, a mixtures of sour cream, mayonnaise, and seasonings, with some lime juice is spread over the corn.  If you wish you can roll the corn in some Cotija cheese crumbles.  I recommend doing this.  It takes the flavor to a whole new level.

Mexican Street Corn
From Our Best Bites 

Ingredients

4 ears fresh corn on the cob, cooked and warm
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4–1/2 teaspoons lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
tiny pinch kosher salt
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Instructions
1. While corn is cooking, combine mayo, sour cream, lime zest and juice, cayenne pepper, chili powder and salt.
2. Spread mixture on warm corn and then roll or sprinkle with cheese.

Instant Pot Corn On The Cob

Sweet Corn trucks are popping up everywhere here.  This makes me smile.  I love eating corn on the cob.  There are many ways to prepare it.  I found a quick and tasty method using my Instant Pot.  I am truly amazed at what you can do with an Instant Pot.
It is very easy.   You add about 1 cup of water to the Instant Pot liner, place a trivet in to hold the corn.  Put in your clean ears of corn, lock the lid, be sure to seal the vent and cook on high pressure for about 2 minutes.  Do a quick release and your corn is ready to enjoy.  I told you it was simple.

Instant Pot Corn On The Cob
From Pressure Cook Recipes


Ingredients:
4 ears corn on the cob, husks and silk removed

Directions:
Pressure Cook Corn on the Cob: Pour 1 cup of cold water in Instant Pot. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet.
Close the lid and Pressure Cook at High Pressure for 1 - 2 minutes + Quick Release. Open the lid carefully.


Serve: Serve immediately with butter, your favorite sauce or topping.

Mississippi Roast In The Slow Cooker

This recipe for Mississippi Roast is mouth watering delicious.  It takes no time at all to make.  You need about a 4 pound roast, a packet of Ranch Dressing mix, a packet of Aus Jus mix, some butter, Pepperoni peppers, and juice.  Place in a slow cooker; set time on low for 8 hours.  Your house will smell heavenly as your roast is cooking.
When your roast is done, shred the beef.  You can serve it over mashed potatoes or buttered noodles.  Whichever way you serve it, it will be delicious.

Mississippi Roast

Ingredients:
1 (3-4) pound chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter cut into slices
8-10 pepperoncini peppers
1/3 cup pepperoncini  juice

Directions:
1. Place the roast in the slow cooker.  Sprinkle both the ranch dressing mix and the au jus gravy mix on top of the roast.
2. Place the slices of butter on the roast.  Add the pepperoncini peppers and the juice to the slow cooker.
3. Cover and set on low.  Cook for 8 hours.  Serve.

Serves 6-8

Instant Pot Rice Pilaf

This is the best tasting Rice Pilaf you will ever make.  It is so easy to make and everything is done in an Instant Pot.  Have I mentioned I Love My Instant Pot.  You melt some butter, sauté your rice and orzo pasta until golden.  Then add some chicken broth and seasoning. Lock the Instant Pot - be sure the vent is on seal.  Select your rice setting and you are cooking.   When done, let the Instant Pot do a natural release.  Remove lid, and fluff.  You are now ready to serve.


Enjoy.

Instant Pot Rice Pilaf
From Life Made Simple and Slightly Adapted by From My Southwest Kitchen

INGREDIENTS

1/4 c.  or butter
1/3 c. orzo
1 c. white rice - rinsed
1 1/2 c. chicken broth
1 tsp. garlic powder
3/4 tsp. coarse kosher sea salt
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
 1 tsp. dried parsely

INSTRUCTIONS

1.Turn Instant Pot on SAUTE mode. Add the butter. Once hot, add the pasta and cook for 2-3 minutes or until browned. Add the rice and cook until it turns bright white, about 3-4 minutes.
2.Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, paprika, and dried parsley.
3. Place the lid on. Make sure valve is switched to sealing. Turn SAUTE off and select RICE. . Once cooked, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
4. Fluff the rice with a fork before serving.

Funeral Potatoes

Funeral Potatoes are creamy, cheesy, and delicious.  They are so easy to make and you will receive lots of compliments on this dish.  I was reading an article on how Funeral Potatoes got their name and this is what I found. "While noted as a classic Southern and Midwestern folk dish, they are closely with the culture of the Church of Jesus Christ of Latter-day Saints, or the Mormon Church.

The name comes from the Mormon practice of serving the dish at receptions after funerals, especially those planned by a woman’s group called the Relief Society. The dish may also be served at other, livelier occasions, shall we say, such as holidays and family gatherings."

Here is a recipe I found for this wonderful dish on Simply Recipes Website.

Funeral Potatoes
From Simply Recipes 
INGREDIENTS
1 1/2 pounds Russet potatoes (about 3 large or 4 small potatoes)
8 tablespoons of butter, divided
1/2 large onion, finely chopped (about a cup)
1/3 red bell pepper, finely chopped (about a 1/2 cup)
2 cups homemade cream of chicken soup (store-bought will also work)
2 cups shredded mild cheddar cheese
1 cup sour cream
1 1/4 teaspoon salt, divided
1 teaspoon fresh ground black pepper
1 1/2  cups panko bread crumbs


METHOD
1 Preheat the oven to 350°F. Butter an 8x8 baking dish.
2 Parboil the potatoes: Scrub the potatoes clean, but leave the skins on. Place them in a large pot and cover with water. Bring to a boil. Allow to boil for about 10 minutes.
Turn off heat and let the potatoes sit in the hot water for another 10 minutes. When ready, you should be able to pierce the potatoes with a fork, but still feel slight resistance. Drain the potatoes and set aside until cool enough to handle.
If making the potatoes ahead, cool to room temp, cover, and store in fridge for up to 3 days.
3 Meanwhile, cook the onions and peppers: In a medium skillet, melt 5 tablespoons butter, cook the onions and bell pepper until the onions are soft and translucent, about 6 minutes. Set aside.
4 Peel and shred the potatoes: Once the potatoes are cool enough to handle, score them along their equator with a paring knife. Twist each side in opposite directions to remove skin. The skin should pull off easily. If any bits of skin remain, trim them off with a knife.
Shred the potatoes using a food processor fitted with the shredder disk, or shred them by hand using the large holes on a cheese grater.
5 Assemble the casserole: Transfer shredded potatoes to a large bowl, and mix with the cooked onions, pepper, cream of chicken soup, cheddar cheese, sour cream, 1 teaspoon of salt, and pepper.
Stir until thoroughly combined. Spread into casserole dish.
6 Toast the breadcrumbs: In the same pan where you cooked the onions, melt remaining 3 tablespoons of butter over medium heat. Add the panko and remaining 1/4 teaspoon of salt. Stir to coat.
Toast panko, stirring frequently, until it takes on a golden hue, about 5 minutes. Sprinkle evenly over the top of the potatoes.
7 Bake at 350°F for 45 minutes. When done, the potatoes should be bubbling around the edges, and the panko top will be golden.
8 Cool for 10 minutes, then spoon onto plates.
Serves 8

Beef Enchiladas

Last night I made Beef Enchiladas for dinner.  They were fantastic.  I flavored the ground beef with taco seasoning and a little enchilada sauce.  Added some green chili and I was set to make the enchiladas.  Using a small flour tortillas (fajita size), I spooned the filling on the tortillas,sprnkeld with cheese and rolled.  I put the seam side down in the prepared baking dish.  Baked for about 25 minutes in a 375 degree oven.  Once done, I let them cool for about 10 minutes and then served.  An easy and delicious meal prepared in minutes.
I had a hard time getting a picture as the family started serving themselves while I got my camera.


Beef Enchiladas
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients
1 lb lean (at least 80%) ground beef
2 cans (10 oz each)  enchilada sauce, red, green or use both for Christmas
1 package Taco Seasoning
1 can (4.5 oz)  chopped green chiles
1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Mexican cheese (6 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the Taco Seasoning.  Mix well.  Add the chopped green chili.
3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Serves 5-6

Baked Creamy Chicken Taquitos

These taquitos are an all-time favorite at my house.  The family cannot get enough of them.  A little crispy, yet soft and delicious.  I use flour tortillas when making them. I usually make a double batch and put some in the freezer.  This recipe is a nice way to use up any leftover chicken you may have.


Baked Creamy Chicken Taquitos
From Our Best Bites
Yields : 12
Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Instructions

FOR THE FILLING
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.
Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

FOR THE TAQUITOS
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

FOR THE FREEZER INSTRUCTIONS

Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Chicken Pot Pie

I love chicken Pot Pie.  You have everything you need in one delicious dish.  Poultry, veggies, starches, dairy.  A perfect meal.  I went retro in my recipe for Chicken Pot Pie - I made a recipe from James Beard.  James Beard recipe is from Saveur and it is one of the best recipes I have found for Chicken Pot Pie.  All the ingredients are equally balanced.  Not too much of this or too little of that.  A truly classic recipe for a favorite Comfort Food.

Chicken Pot Pie
From Saveur Yield: serves 6-8
Ingredients
1 bunch parsley
1 (3–4-lb.) chicken
1 pint pearl onions, blanched and peeled
2 carrots, peeled and cut in 1/2" slices
1⁄2 lb. potatoes, peeled and cut in 1" dice
1⁄4 lb. sugar snap peas, trimmed
1 clove garlic, peeled and finely chopped
1⁄4 lb. white mushrooms, quartered
4 tbsp. butter
2 tbsp. all-purpose flour
1 cup heavy cream
Salt and freshly ground pepper
1⁄2 tsp. Tabasco
1 recipe Pot Pie Pastry
1 egg yolk beaten with 1 tbsp. water
Instructions
Chop enough parsley to fill 1⁄4 cup; set aside. Place remaining parsley, chicken, and half the onions in a large pot with water to cover; bring to a boil over high heat. Reduce heat; simmer 30 minutes. Remove chicken; cool. Pull off meat in like-size pieces; place in a large bowl. Return bones to pot; simmer 1 hour. Strain stock; return to pot over medium heat. Cook carrots, potatoes, sugar snaps, and remaining onions in stock, in batches, just until tender, adding as cooked to chicken.
Preheat oven to 450°. Cook garlic and mushrooms in 1 tbsp. of the butter in a small skillet over medium heat for 3 minutes. Add to chicken mixture. In the same skillet, melt remaining 3 tbsp. butter and sprinkle in flour. Stir constantly over medium heat, 2–3 minutes. Stir in 1 cup stock until thickened. Remove from heat and add cream. Add chopped parsley, and season to taste with salt, pepper, and Tabasco. Gently stir sauce into chicken mixture.

Prepare pastry. Line a 9" pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash. Bake 15 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.

Pot Pie Pastry

I have tried to avoid making pie crust in the past.  It just seemed to be difficult to get the dough rolled out.  Why not just buy the crust?   Well, all that has changed.  I wanted to make a  pot pie the other night and decided to make my own crust.  I found a recipe on the Saveur website.  Great instructions, not at all intimidating and best of all the crust came out great.

Pot Pie Pastry
From Saveur

Yield: makes 1 Double Crust
Ingredients
3 cups all-purpose flour
1 1⁄4 tsp. salt
1⁄4 lb. chilled butter, cut into small pieces
1⁄2 cup chilled shortening

Instructions
Sift flour and salt into a medium bowl. Add butter and shortening, and cut into flour with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 4–5 tbsp. ice water, until dough just holds together.
Divide into 2 uneven balls: two-thirds for the bottom crust and one-third for the top. Pat each into a disk and wrap in plastic. Refrigerate for 1 hour to allow the dough to rest.

Roll out on a floured surface to fit a 9" pie pan. Fill and bake according to pot pie recipe.