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

Instant Pot Mac and Cheese

I love Mac and Cheese.   It is my go to comfort food.  This recipe is rich, creamy, cheesy and made in an Instant Pot.  The pasta is first cooked in some chicken broth.  Once it is done, add some cheese, sour cream, seasonings, stir and serve.

This could possible be the best Mac and Cheese ever.   Try it and see what you think.


Instant Pot Mac and Cheese

Ingredients:

1 pound elbow macaroni (about 4 cups)
4 cups chicken broth
3 tablespoons butter
1 teaspoon Hot Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
1-1/2 teaspoons prepared yellow mustard
3-1/2 cups shredded cheddar cheese

Directions:
1. Add the uncooked macaroni, chicken broth, butter, hot sauce, onion powder, garlic powder, pepper,  and salt to the Instant Pot.
2. Place the lid on the pot and set to sealing.  Select the Manual setting and set the cooking time for 6 minutes at high pressure.
3. Perform a quick release by moving the Pressure Release to Venting,  Open the pot and stir in the sour cream, mustard, and cheese.  Let the mac and cheese sit for 5 minutes to thicken, then stir again and serve.

Makes 8 servings

Broccoli Cheddar Soup

It is getting that time of year when a nice bowl of soup is very comforting.  I must say soup is one of my favorite meals.  So good, nutritious, and easy to make.  The ingredients needed are common staples and if you do not have exactly what a recipe calls for, you can substitute  ingredient(s).


Today's recipe is for a rich and creamy Broccoli Cheddar Soup.   Fresh broccoli is cooked in some chicken stock with chopped onion, garlic and tarragon.  When the broccoli is tender, remove from heat a puree ingredients with an immersion blender.  This is a step I added,  I prefer my soup creamy with just a few whole florets.   Return the soup to the heat and stir in cream.  I then added in the thickening and cooked for about 5 minutes.   Add the cheese a small amount at a time.  Stir until the cheese has melted before adding more.   Ladle the soup into bowls and top with some grated cheese.  Serve.

Broccoli Cheddar Soup
From Epicurious Adapted by From My Southwest Kitchen


Ingredients

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli  florets chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Salt and pepper
Grated cheese for garnish - optional

Directions

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli  and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes.
2. Remove from heat and puree with an immersion blender.  Return to heat and  stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup.  Simmer until soup thickens  stirring frequently, about 5 minutes.
3. Add cheese a handful at a time.  Whisk until the cheese has melted before adding more.  Repeat until all the cheese has been used. Taste and season with salt and pepper.    Ladle into bowls, garnish with grated cheese and serve.

Makes 6 servings

Mmmm good

Green Chile Mac and Cheese

 I love Mac and Cheese.  A creamy cheesy dish that is very comforting and satisfying.  What could make it better?  Adding some green chile to it.   It gives this traditional dish a nice spiciness but not a hot spiciness. Coming from New Mexico we like green chile in just about everything.

In this recipe a creamy sharp cheddar cheese sauce is spiced up a notch with some hot sauce - my favorite is Cholula.  Add some Worcestershire sauce and you have a very flavorful sauce that will coat your macaroni and green chile.  All ingredients are then mixed together and poured into a 13x9-inch baking dish.  Bake for about 20 minutes.  Let the mac and cheese cool about 20 minutes before serving.   A traditional comfort food dish with some added zing.  A very tasty and satisfying meal.

Green Chile Mac and Cheese

Ingredients:

1 pound elbow macaroni
3 tablespoon butter
1 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dry mustard
2 cups milk
2 cups heavy cream
4 cups shredded extra sharp cheddar cheese, divided
2 ounces cream cheese, cubed
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 (4-ounce) cans green chile, diced

Directions:

1. Preheat oven to 350F degrees. Cook macaroni according to package directions.  Once cooked, drain and set aside.
2. In a large saucepan, melt the butter.  Stir in the  dry mustard, salt, and pepper.   Cook until mixture bubbles.
3. Slowly add the milk and heavy cream to the mixture. Stir well and bring mixture to a boil stirring frequently.  Once the mixture has come to a boil, reduce heat and cook for 5 minutes.
4. Remove saucepan from heat and slowly add in 3 cups of the cheddar cheese. Whisk until  the cheese has melted then add some more cheese.  Next whisk in the cream cheese until melted.
5. Stir  in the hot sauce and the Worcestershire sauce.
6. In a large mixing bowl, add the cooked macaroni, cheese sauce, and green chile.   Stir until the macaroni  and green chile are  well coated.
7. Lightly spray a 13x9-inch baking dish with cooking spray.  Pour in the mac and cheese into the baking dish.  Sprinkle the remaining 1 cup of cheddar cheese over the macaroni.
8. Place the mac and cheese in the oven and bake for 20 minutes or until bubbling.  Remove from the oven and let rest 20 minutes before serving.   Serve


Makes 8 servings

Instant Pot Chicken and Dumplings

Another great meal in my Instant Pot.  Tonight I made Chicken and Dumplings.  A classic and very satisfying comfort meal that is ready in minutes.

Start by sautéing some chicken  with some herbs.  Add the remaining ingredients and stir well.  Place the lid on the Instant Pot and manually set time for 5 minutes.  Be sure the Instant Pot valve is on sealing.  Once the chicken was cooked, I let it  rest for about 5 minutes before I released the pressure.  I ladled into bowls and served.

A  tasty meal that was super  easy and quick to prepare.

Instant Pot Chicken and Dumplings
From Southern Family Fun

Ingredients

2 cups chicken broth
1 cup water
1 teaspoon olive oil
1-1/2 lbs chicken breast, cubed
1 tube (16oz) refrigerated biscuits
1 cup chopped carrots
1 cup frozen peas
2 teaspoons oregano
1 teaspoon onion powder
1 teaspoon basil
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

1.Flatten each biscuit to about 1/8" thickness. Use a knife to cut into 1/2" strips.
Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
2.Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
When finished, shut off instant pot by pressing cancel.
3. Add chicken broth, water, carrots and peas to instant pot and mix well.
Stir in biscuits.
4. Seal lid of instant pot and close the pressure knob.
Set instant pot to manual for 5 minutes.
It may take 5-10 minutes for the Instant Pot to come to pressure and then you will see the count down of time from 5 minutes.
5.Once cooking cycle is finished, press cancel to turn off the unit and quick release steam/pressure.
Spoon chicken and dumplings into bowls and serve.

Serves 6

Crock Pot Mac and Cheese

When  I am asked to think of my favorite comfort food - Macaroni and Cheese is what instantly pops into my mind.  I love the rich cheese flavor and the pasta coated with this rich delicious sauce.  I have posted several recipes for Macaroni and Cheese but today's is one I recently discovered.

I found this recipe on the kitchn website.  I loved it because everything, including the pasta was cooked together in the crock pot. The recipe recommended using elbow macaroni and I stuck with that.  At times, uncooked pasta can be tricky to cook in the crock pot.  I have had meals where we have had crunchies in out pasta dish.

This is a  great recipe for busy days or just when you want a nice comfort meal to enjoy with family and friends.

Crock Pot Mac and Cheese

From the kitchn   adapted by  From My Southwest Kitchen

Serves 6 to 8

Ingredients
3 1/2 cups shredded  sharp cheddar cheese
1 pound elbow macaroni
2 cups  whole milk
2 (12-ounce) cans evaporated milk
1/2 teaspoon salt
1/2 teaspoon dry mustard, or 1 teaspoon dijon or yellow mustard 
1 teaspoon Cholula Hot Sauce
Equipment
6-quart or larger slow cooker
Spatula

Instructions

1. Combine ingredients in the slow cooker: Set 1/2 cup of grated cheese aside, then combine the rest of the ingredients in the slow cooker. Stir to make sure that everything is evenly distributed and the pasta is evenly coated. Smooth the top so the pasta is submerged.

1. Cover and cook on LOW for 2 to 4 hours: The pasta is done when it has absorbed all of the liquid and the pasta is soft. It will look soupy up until the last half-hour of cooking, and then it will quickly finish cooking and absorb all the liquid. If this is your first time making this recipe, start checking the pasta after about 2 hours, then continue checking it every 20 to 30 minutes until all the liquid is absorbed. Every slow cooker will be slightly different; once you've made this recipe once, make a note of the cooking time for future reference.

  

1. Sprinkle the reserved cheese over the pasta in the last 10 to 30 minutes of cooking. Cook until the cheese has melted or the rest of the liquid is absorbed into the pasta.
2. Serve: Serve this macaroni and cheese straight from the slow cooker. Leftovers will keep refrigerated for up to 5 days.

• Smaller slow cookers: Halve the recipe to make this macaroni and cheese in a 3-quart or smaller slow cooker.
• Crunchy-topped macaroni and cheese: For a crunchy top, melt a tablespoon of butter in a saucepan and mix in 1/2 cup of panko crumbs, crushed corn flakes, or breadcrumbs. Cook until the crumbs are golden, then set aside. Sprinkle these over the macaroni and cheese in the last half-hour of cooking, and leave the slow cooker partially covered.

Mac and Cheese

Mac and Cheese is one of my favorite comfort dishes.  Pasta coated with a creamy cheese sauce.  A very satisfying and delicious meal. 

This recipe uses 3 different cheeses in the sauce - sharp cheddar, Swiss, and my personal favorite Dubliner.   The sauce is seasoned with some cloves, black pepper, nutmeg, and salt.   Once the sauce is made, the cooked pasta is added.  Once all ingredients are mixed well, the mac and cheese is poured into a casserole dish and baked until bubbly. 

MM, deliciousness in every forkful. 

Mac and Cheese
From Kerry Gold  Irish Mac and Cheese adapted by From My Southwest Kitchen

Ingredients:
1 pound macaroni, penne or ziti, cooked tender and cooled
4 tablespoons unsalted butter

3/4 cup onion, small dice
Pinch of sugar
4 tablespoons all purpose flour
3 cups milk
1 cup heavy cream
1 bay leaf
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
1 cup sharp cheddar cheese, grated
1 cup Swiss Cheese, grated
1 1/2 cups Kerrygold Dubliner Cheese, grated
1/4 teaspoon ground nutmeg

Directions:

Cook pasta according to package instructions and set aside to cool. In saucepan, melt butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.
Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the  Cheddar,  Swiss, and Dubliner Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish.  Top with  remaining 1/2 cup grated Dubliner cheese. Bake at 375° F for 20-30 minutes or until bubbly.  


Makes 6-8 servings

Chicken Noodle Casserole

What smells so good?  That was my daughter's question as she arrived home from work.  I informed her it was Chicken Noodle Casserole.  And yes, dinner was almost ready.  

This  casserole is  great tasting comfort food.   The major ingredients are chicken, vegetables, sauce, and noodles.  In this recipe, tender chicken is coated in a delicious cheesy sauce.  To the sauce, add some carrots, onions, and peas.  Stir in some cooked egg noodles and your casserole is almost ready  for the oven.  Pour the mixture into a baking dish and add a crunchy  topping of Ritz crackers. Bake in a 425 F degree oven for about 15 minutes or until the casserole is bubbly.  Let cool for 10 minutes and serve.   

There is deliciousness in every bite.  A great dish for family/friends.

This recipe is from"Cook's Country" magazine and serves 8.


Chicken Noodle Casserole
Ingredients:
8 ounces wide egg noodles
Salt and pepper
1 tablespoon vegetable oil
8 ounces white mushrooms, trimmed and chopped
1 red bell pepper, stemmed, seeded, and chopped fine
1 onion, chopped fine
1 carrot, peeled and chopped fine
1 1/2 teaspoons minced fresh thyme
3 tablespoons cornstarch
3 cups chicken broth
1 (12-ounce) can evaporated milk
1 pound boneless, skinless chicken breasts, trimmed and halved lengthwise
1 cup (4-ounces) cheddar cheese shredded
1 cup (4-ounces) American cheese, chopped
1 1/2 cups frozen peas
20 Ritz Crackers, crushed coarse

Directions:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.  Bring 2 quarts water to boil in Dutch oven.  Add noodles and 1 1/2 teaspoons salt and cook until just al dente, about 3 minutes.  Drain noodles in colander and rinse under cold running water until cool, about 2 minutes.  Drain again thoroughly and set aside.
2. Heat oil in now-empty pot over medium-high heat until shimmering.  Add mushrooms, bell pepper, onion, carrot, and 1/4 teaspoon salt and cook until beginning to brown, 5 to 7 minutes.  Stir in thyme and cook until fragrant, about 30 seconds.  Transfer to bowl.
3. Whisk cornstarch together with 3 tablespoons broth in small bowl; set aside.  Combine evaporated milk and remaining broth in now-empty pot and bring to boil over high heat.  Add chicken, reduce heat to medium-low, and cook until chicken registers 155 degrees, 8 to 10 minutes.  Transfer chicken to plate.
4. Whisk cornstarch mixture into sauce, return to boil, and cook until thickened, about 1 minute.  Remove pot from heat and whisk cheddar and American cheeses into sauce until smooth.  Shred chicken into bite-size pieces using 2 forks.  Stir peas, shredded chicken, noodles, mushroom mixture, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce until combined.
5. Transfer mixture to 13 by 9-inch baking dish and top with crackers.  Bake until golden brown and bubbling, about 15 minutes.  Let casserole cool on wire rack for 10 minutes.  Serve.

Serves 8