Pesto Pasta Salad

Vegan Pesto Pasta

Whenever you will search for Pesto Pasta then it comes into varieties of recipes like chicken pesto pasta recipe, basil pesto pasta recipe, and creamy pesto pasta recipe. Today, I'm going to review on vegan pesto pasta which is incredible in taste and as well as quite healthy. This Pesto Pasta Salad is made with fresh Basil, Parmesan cheese, pine nuts, olive oil, and some vegetables if you desired. It brings tempting flavor to your pasta dish and is ready in no time at all! Here I go to review on best pesto pasta recipe.

Vegan Pesto Pasta

Best Pesto Pasta Recipe

I had one of the most amazing experiences this past fall and I am still talking about how incredible it was! It was a complete foodie dream come true and I was lucky enough to go to the Kohler Food and Wine Festival and stay at The American Club. It was everything that my foodie heart could have asked for. When we first arrived at The American Club, it was a total dream. It is a five star, five diamond resort in Kohler, Wisconsin and has been an icon for over 100 years. We were greeted when we arrived and treated like we were royalty. The staff made sure that we were always taken care of and went above and beyond to make sure our stay there was unforgettable.

Basil Pesto Pasta Recipe

My favorite things about Food and Wine

You know you are in for a real treat when you arrive at The American Club. Since the resort is such an icon be prepared for some of the best food of your life. The resort has several restaurants that you can choose from including casual dining, small plates, and in-room dining.

The Dining Experience

My favorite night was at The Immigrant Restaurant. The restaurant is rated AAA four-diamond and four-star by Forbess.  We walked into the most beautiful room and the atmosphere was perfect. Each dish was presented so beautifully and it was all so unique. Even some of the dishes that were served like tartare, that I wasn’t sure I would like were incredible. They were all perfectly cooked and the flavor was awesome.

The Dining Experience

A highlight of that dinner was the Grilled A-5 Wagyu. I have never experienced something so incredible and delicious in my entire life. It is one of the worlds most exquisite beef and has legendary flavor and it melts in your mouth like with its buttery finish. The dish was served with black garlic, sautéed trumpet mushrooms, and a salsify puree. Everything about this dish was truly spectacular.

We loved going Craverie Chocolatier Cafe and getting brunch or a good salad while we were out shopping at the shops. Seriously, the food everywhere was to die for. Especially loved Cucina for some good Italian and homemade pasta!

Pesto Pasta Festival

The Kohler Food and Wine festival is a four-day extravaganza of food, good wine, and plenty of fun activities. We loved attending the events featuring celebrity chefs. Fabio was such a blast to watch and so much fun. He showed us how to make some homemade pasta and easy pesto. We all got to taste what he had created and it stood out as one of my favorites. I love when you can create something so easy and have it be so full of flavor and fresh ingredients. Fabio talked with us afterward and I even did a giveaway to one of my readers of his cookbook. He is an incredible chef and has some amazing recipes in his book. What an experience to be able to meet celebrity chefs! The recipe that I am sharing with you today is the pesto that he created. I love it because it is ready in just 10 minutes and can be used as a simple side or add some protein in for the main dish.

How To Make Pesto Pasta?

• In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil, and salt and pepper. Pulse until desired chunkiness. Adjust to desired seasonings.  
• Heat pesto in a medium skillet and toss with hot pasta.

How To Make Pesto Pasta

Pesto Pasta Calories

Pesto is a delicious sauce made of basil, olive oil, garlic, pine nuts, and parmesan cheese. Ingredients such as the olive oil and pine nuts are higher in calories because they have a higher fat content. But, the food is considered “healthy” because the fat is unsaturated.

What Goes With Pesto Pasta?

Pesto is usually tossed with pasta but is also a delicious sauce for meat, fish, chicken, and vegetables. Just spread the pesto onto salmon, or chicken and you can thin it out a bit with olive oil and spoon it out on top.

How To Store Homemade Pesto?

The best way to store pesto is in the refrigerator. Homemade pesto will keep for about a week or so. And an unopened bottle of pesto will keep for about 3 weeks and an opened bottle will keep for about two weeks in the fridge.

Pesto Pasta Salad

Pesto pasta salad is made with fresh Basil, Parmesan, pine nuts, and olive oil. It brings so tempting flavor to your pasta dish and is ready in just 10 minutes! The combination of basil and cream cheese give the soft texture to this salad. It is one of the best pesto pasta recipes with vegetables.

Pesto Pasta Salad

Basil Pesto Pasta Recipe

• 1 Cup parmesan cheese (grated)
• 4 Cups Basil leaves (packed)
• 3 cloves garlic
• 16 ounces pasta (cooked and drained)
• 3/4 cup Toasted Pine nuts
• 1 Cup Extra-virgin olive oil
• Salt & pepper to taste

Instructions For A Creamy Pesto Pasta Recipe

1. In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil, and salt and pepper. Pulse until desired chunkiness. Adjust to desired seasonings. 
2. Heat pesto in a medium skillet and toss with hot pasta.

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Weight Watchers Taco Soup

Paleo Taco Soup

Weight Watchers Taco Soup is a very healthy taco soup and as well as easy taco soup. There is various taco soup in the form of Rotel, Hominy, and Black beans. Today I'm going to share a taco soup recipe with a mixture of red kidney beans and black beans. It is full of flavor, comforting, and easy to make. Everyone will love selecting their own toppings to customize this healthy soup! I just make this soup according to paleo taco soup so it's necessary to make it as suitable taco soup calories.

Weight Watchers Taco Soup

If you’re looking for more hearty soups, try this Slow Cooker Split Pea Soup, Smoked Salmon Chowder, and Creamy Chicken Soup Recipes.

How To Make Slow Cooker Taco Soup

1. Brown the beef and discard most of the fat from the pan (I like to leave a bit in to give the soup extra flavor).
2. Add all the soup ingredients to your slow cooker.
3. Give it a good stir and put the lid on. Cook for 6-8 hours on low or 3-4 hours on high.
4. Prep your toppings and then top the soup as desired. Enjoy!

How Long Do You Cook Taco Soup Slow Cooker?

6-8 hours on low (I usually cook mine for 8 hours) or 3-4 hours on high. The longer you cook it, the more flavor it will have.

How To Top Slow Cooker Taco Soup

You can top this soup with any combination of the suggestions below!

• Sour cream or plain Greek yogurt
• Tortilla strips or chips
• Shredded cheese (I used a Mexican cheese blend, but a Tex-Mex blend, cheddar, or Monterey Jack will work too)
• Avocado
• Chopped cilantro
• Scallions or red onions
• Lime wedges

Taco Soup Slow Cooker

This slow cooker taco soup recipe is quite easy to prepare, and the whole family will love it. And, of course, the toppings are the best part of this recipe. Everyone will love selecting their own toppings to customize this healthy soup! It has well texture to comforting and very easy to make at any day. What are you waiting for? Let's get the weight watchers taco soup recipe.

Taco Soup Slow Cooker

Weight Watchers Taco Soup Recipe

• 1.5 pounds lean ground beef
• 1/2 medium onion, (chopped)
• 1 (12 fluid ounce) can corn, (drained)
• 1 (14 fluid ounce) can black beans, (drained)
• 1 (14 fluid ounce) can red kidney beans, (drained)
• 1 (14 fluid ounce) can fire-roasted diced tomatoes, (with juices)
• 1 (4 fluid ounce) can dice green chilis, (with juices)
• 2 cups beef broth
• 2 cups of water
• 1/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper ((optional))
• Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.

Preparation Time

Preparation time requires to make this easy taco soup is 15 minutes.

Cooking Time

Cooking time requires to make this healthy taco soup is approximately 6 hours. 

Easy Taco Soup Slow Cooker

1. Brown the beef in a skillet over medium-high heat, breaking the beef up with your spoon as you go along. Once the meat has browned, drain most of the fat (I like to leave a bit in for flavor), and add it to your slow cooker.
2. Add the remaining ingredients to your Crockpot and give it a good stir.
3. Close the lid and cook on low for 6-8 hours or high for 3-4 hours. 
4. Prior to serving, prepare your desired toppings. Give the soup a taste and season with salt & pepper if needed. Top the soup to taste and enjoy!

Recipe Notes

• Anything from 1-2 pounds of ground beef will work.
• If you’re sensitive to salt, use low-sodium beef broth.
• You can use regular diced tomatoes, but fire-roasted ones have more flavor.
• If you don’t want the soup to be spicy, leave out the cayenne pepper.

Taco Soup Calories and Nutrition Guide

• Calories: 348 calories 
• Protein: 20g 
• Carbohydrates: 52g 
• Cholesterol: 10mg 
• Saturated Fat: 2.2g 
• Total Fat: 2.5g 
• Sodium: 710mg 
• Fiber: 15g 
• Sugar: 8g

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Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

There are a lot of varieties in cheesecake bars which are available in a sweet shop. It may be chocolate chip cheesecake bars, pumpkin cheesecake bars, caramel apple cheesecake bars, and snickerdoodle cheesecake bars. Today, I'm going to share a classic lemon blueberry cheesecake bars recipe which is full of lush, creamy layers. It is one of the delicious blueberry cheesecake desserts. A simple shortbread and cookie crust with the topping of vibrant swirls of blueberries make it mouthwatering. This is a rich flavor dessert that your family wants to taste it again and again!

Lemon Blueberry Cheesecake Bars

How To Make Blueberry Cheesecake Bars?

• The first step is to make your crust (see above)! I went with a golden cookie crust, though you can substitute a classic graham cracker crust instead Pulverize your cookies in a food processor until fine crumbs form, then add a sprinkle of salt and melted butter and pulse again until combined. Pour this into a foil lined 9×13 pan and press down firmly to form your crust.
• Next prepare your cheesecake layer, layering with your cream cheese, sour cream, sugar, eggs, vanilla extract, and salt together until well-combined. Pour this over your cookie crust.
• Now comes the best part, the berry swirl! Dollop about 1/2 cup of raspberry, strawberry, or blueberry pie filling (I used blueberry) over your cheesecake layer and swirl a knife through the batter to form those gorgeous bright swirls!
• Bake cheesecake on 325F and then allow to cool completely, preferably chilling overnight in the fridge before slicing and serving.

How do You Know if Cheesecake Bars are Baked?

One of the easiest ways to go wrong when making cheesecake bars is to under or (worse) over-bake them. To tell that they’re finished baking, look for the following signs:

• Slightly puffed edges that may be beginning to turn a light golden brown.
• A center that is set but may still be slightly jiggly. It should bounce back to the touch if you tap it gently with your finger.

How Long Do Blueberry Swirl Cheesecake Bars Keep?

This lemon blueberry cheesecake bars will keep for up to five days. Be sure to store them in the refrigerator in an airtight container. You can also use the frozen blueberries to make this dish. Well, If you will keep in an airtight container in your freezer than it can be reserved for several months.

Lemon Blueberry Cheesecake Bars Recipe

Cheesecake is known for being rich and decadent, but with the lemon and blueberries that we’re adding today, it’s also surprisingly refreshing! While I love a good classic cheesecake recipe, nothing is more exciting than trying a fun variation. Today’s cream cheese crumb bars was actually inspired by the recent cold spell. I was dying for a glimpse of summer and this cheesecake with frozen blueberry and lemon did just the trick. This will be a great summer treat and is really perfect for serving any time of the season.

Blueberry Cheesecake Dessert

Blueberry Cheesecake Bars With Shortbread Crust

• 2 Slice of Shortbread
• 25 Golden Oreo cookies
• 4 Tablespoons butter (melted 55g)
• ¼ teaspoon salt

Blueberry Cream Cheese Crumb Bars

• 32 oz cream cheese softened (910g)
• 1 cup sugar (200g)
• 3/4 cup sour cream (180g)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup blueberry pie filling 

How To Make Cheesecake Crust

1. Preheat oven to 325F (160C) and line a 13×9 baking pan with foil and set aside.
2. Place Golden Oreo cookies in a food processor and pulverize until fine crumbs form. Add melted butter and salt and pulse until completely combined.
3. Pour mixture into prepared baking pan and use a spoon to firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.

How To Make Cheesecake Crust

Instructions For Blueberry Cheesecake Dessert

1. Combine cream cheese, and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer). Beat together until creamy and well-combined. Add sour cream and stir well.
2. Add eggs, one at a time, beating until just mixed after each addition (do not over-beat eggs and be sure to scrape down the sides and bottom of the bowl after each addition to ensure ingredients are well-combined.)
3. Stir in vanilla extract and then pour batter evenly into prepared pan over cookie crust.
4. Dollop pie filling evenly over cheesecake and use a knife to swirl filling evenly over the surface of the cheesecake.
5. Bake on 325F (160C) for 35-40 minutes, or until center is set (center should bounce back if lightly touched).
6. Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.

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Pan Seared Scallops With Garlic

Pan Seared Scallops With Garlic

There is a different kind of scallop recipes like sauteed scallops, baked scallops, broiled scallops. If you are asking me what is your favorite one then I will say pan-seared scallops are my favorite. Today, I'm going to share herb scallops recipes with garlic butter. Due to the herb factor, it is considered as one of the best healthy scallop recipes. Fish, seafood, and turkey are also a huge part of a healthy diet. Recently, I've discovered the simple way to cook scallops. How long to cook scallops? It's for around 4 minutes. What to serve with scallops? There are several side dishes. We have mentioned below!

Pan Seared Scallops With Garlic

Are Sea Scallops Good For You?

Scallops are 80 percent protein.  They are also a good source of magnesium and potassium.

What Do Scallops Taste Like?

They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough.

How Long To Cook Scallops?

Add olive oil to a skillet and turn to medium-high heat. Seasoning the scallops with the Salt and pepper then add to the pre-heated pan. Sear the scallops 3 to 4 minutes or until the sides are golden brown.

How Long To Cook Scallops

What To Serve With Scallops?

• Roasted Parmesan Garlic Potatoes 
• Scalloped Potatoes with Jamie Oliver
• Roasted Asparagus is one of the best for serving with scallops.
• Green vegetables

Pan Seared Scallops With Garlic

Pan seared scallops made with the best buttery garlic sauce. This is a quick and simple meal that tastes like a restaurant meal! You can use the garlic herb sauce with sauteed scallops or baked scallops to get the same taste. You can also add Jamie Oliver with broiled scallops. If you want to make this dish as more healthy scallop recipes. Just add lemon caper sauce with pan seared scallops.

Ingredients For Healthy Scallop Recipes

• 1 Pound Large Scallops
• ⅓ cup kosher salt (plus more for seasoning)
• 1 cup hot water
• Salt and Pepper, Seasoning
• 1 Tbsp olive oil
• 3 Tbsp butter
• 1 tsp fresh rosemary, chopped
• 1 tsp cup oregano, chopped
• 3 garlic cloves, minced
• 1 tsp fresh thyme, chopped
• Garnish with chopped parsley and lemon wedges if desired

How To Cook Scallops?

1. In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
3. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
4. Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.

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Shredded Beef Enchiladas With Cheese

Beef Enchiladas Casserole is so easy to make, even on a weeknight! They are packed with a combo of beef and mushrooms, smothered in a creamy Enchiladas Verdes Sauce, and covered in shredded cheese. Mexican Enchiladas will become a new family favorite, guaranteed. Beef Enchiladas recipes are our go-to when it comes to Mexican food, so be sure to find the best taste of Shredded Beef Enchiladas, Spicy Beef Enchiladas, or Cheesy Beef Enchiladas.

Beef Enchiladas Casserole

Shredded Beef Enchiladas With Cheese

Mexican Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded beef girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas recipes totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded Oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – Enchiladas Verde and sour cream – and takes about 30 seconds to throw together. They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They are creamy, cheesy, and yet so delicious!

Shredded Beef Enchiladas

How to make Beef Enchiladas?

• First, brown the mushrooms in a little bit of butter.  Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
• Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
• Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
• While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
• Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
• Cover with sauce, sprinkle with remaining cheese and bake.
• Serve with chopped cilantro.

Do I have to use cremini mushrooms?

No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.

How long to cook Beef Enchiladas?

Actually, Beef Enchiladas taste better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect. Preparation of Enchiladas Verdes takes a lot more time if you want to get the best result. Otherwise, It takes almost 30 minutes to bake. If you preheat the oven already.

Mexican Enchiladas

How to make Enchilada Sauce?

Enchilada sauce is the mixture of few ingredients which I have mentioned in the cheesy beef enchiladas recipes section. I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.

Enchiladas Verdes

What to serve with Enchiladas?

• Corn Guacamole
• Cilantro Rice
• Bacon Guacamole
• Zucchini Rice

Preparation Time: 

Preparation time requires to make spicy beef enchiladas is 15 minutes.

Cooking Time:

Cooking time requires to bake cheesy beef enchiladas is 30 minutes.

Shredded Beef Enchiladas Recipes

Beef Enchiladas Casserole is so easy to make, even on a weeknight! They are packed with a combo of beef and mushrooms, smothered in a creamy Enchiladas Verdes Sauce, and covered in shredded cheese.

• 1 lb ground beef
• 16 oz enchiladas Verde
• 1 tbsp butter
• 10 soft taco-sized tortillas
• 1 lb cremini mushrooms, chopped
• 8 oz Oaxaca cheese, shredded
• 1 cup sour cream
• 2½ tsp ground cumin
• 1½ tsp dried oregano
• 2 large garlic cloves, minced
• 1¼ tsp salt

Cooking Method For Spicy Beef Enchiladas

1. Preheat oven to 350 degrees. Grease a 9×13 baking dish. 
2. Heat a large non-stick skillet to medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add ½ tsp salt, toss and cook 1 more minute. 
3. Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minute. Add ¼ cup water. Toss to combine and set aside. 
4. Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper set aside. 
5. To assemble enchiladas. Spoon about ½ cup of the sauce in the bottom of the pan. Place about ½ cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.

If you are a casserole lover then you should also check our chicken and rice casserole recipe. Enjoy!

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Avarakkai Curry Recipe

Avarakkai curry recipe, broad beans cooked in an onion tomato base, a dry curry for south Indian lunch. Tangy, delicious curry without coconut. The cooking method is shown step by step into the pictures.

Avarakkai Curry

Avarakkai Curry Recipe

We always make Avarakkai Poriyal simply with coconut, moong dal as we make most of the Poriyals. I recently posted Avarakkai stir fry with black pepper in south Indian style. I recently tried Avarakkai curry in an onion tomato base, thought of sharing the recipe here too.
Usually, I add sambar powder in the regular cooking menu such as sambar, Kuzhambu, Poriyal, and curry. The same way used my sambar powder in this curry. If you do not have curry powder or sambar powder, you can use mild spiced red chili powder and coriander powder in place of it.

Also for tempering, mustard and urad dal is used, if you like or use fennel seeds (samba) you can also use 1/2 tsp of fennel seeds while tempering for a flavourful twist.

Ingredients For Avarakkai Curry Recipe

Avarakkai curry recipe, broad beans cooked in an onion tomato base, a dry curry for south Indian lunch. Tangy, delicious curry without coconut. Stepwise pictures recipe.

• 2 cups Avarakkai, broad beans (chopped)
• 1 Onion
• 2 Tomato
• 1 tsp Sambar powder (heaped)
• ¼ tsp Turmeric
• Salt – as needed
• 2 tsp Oil

How To Cook Avarakkai Curry - 1

To Temper

• 1 tbsp Oil
• ½ tsp Mustad
• 1 tsp Urad Dal
• 1 sprig Curry leaves

Cooking Method For Avarakkai Curry Recipe

1. First using a paring knife, cut the top/ tail and eliminate the excess fiber. Check for any worms/insects by holding the Avarakkai against the light.
2. Repeat to finish and wash the broad beans properly.
3. Cut into small pieces, a bit larger than we chop for Poriyal.
4. Heat a pan with oil. Temper with mustard, urad dal, and curry leaves. Add finely chopped onion and fry till translucent.
5. In goes the finely chopped tomatoes. Add salt, turmeric and sambar powder. Cook for 2 minutes to make the tomatoes soft and mushy.
6. Add chopped Avarakkai, broad beans, and 3/4 cup water. Mix well and cook covered for 5-8 minutes in medium flame. Mix in between once.
7. The vegetable must have cooked by now. Check by pressing in between your fingers. It should be easily mashed.
8. Continue cooking in open pan with 2 tsp drizzled over. No water should be retained and the curry should be shiny. Switch off the flame.

How To Cook Avarakkai Curry - 2

How To Cook Avarakkai Curry - 3

The tomato mixture should start browning here and there towards the end. That’s how the curry turns flavourful. Serve as accompaniment for rice. We had with sambar, cooked rice. You can also check our latest vegan recipe Vegetable Lo Mein which is quite healthy and require just 20 minutes to cook.

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Banana Pudding Recipes

Banana Pudding of Magnolia Bakery is a heavenly dessert made up of layers of creamy vanilla pudding, bananas, and Nilla Wafers. It’s the very recipe that the famous New York City bakery uses! This delicious and easy recipe is sure to become a family favorite!

Banana Pudding - Magnolia Bakery

Bananas are a staple in our home. We always have them hanging around but often they become overripe before we get around to eating them. Instead of throwing them out we make something yummy like Banana Bread Crumb Cake, No-Bake Banana Caramel Pecan Pie, or Banana Cake with Cream Cheese Frosting.

Banana Pudding Recipes

One of my favorite things to do is make restaurant copycat recipes, especially when they’re as good as this Magnolia Bakery Banana Pudding. The amazing New York bakery is famous for its cupcakes and banana pudding. There are a few other locations dotted across the country but if you don’t live near one or have a trip planned to visit one, no worries! You can make this famous banana dessert right at home!
This Banana Pudding tastes just like the real deal because it is! The recipe comes right from their cookbook. Not only is it delicious, but it’s also so easy to make! All it takes is 6 ingredients and one of those is water.

How to make Banana Pudding?

• Make the vanilla pudding by mixing the box of powdered gelatin with the ice water and sweetened condensed milk. This can be done by hand with a whisk or by using an electric mixer. Once the pudding is smooth and thoroughly mixed, cover and place in the fridge for at least 4 hours or overnight.
• Whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the cream into the pudding until there are no more white streaks.
• Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
• Cover with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with the optional additional bananas and Nilla wafers and serve.

How To make Banana Pudding

Can I make Banana Pudding in advance?

Yes! You need to make it in advance. The actual pudding part of this dessert needs time to thicken in the fridge so it is best to begin this dessert night or two before you plan to serve it or in the morning at the latest if you are serving it at night. While this particular step needs to be done in advance, the assembly of the dessert should only be done 4-8 hours in advance.

How long does Banana Pudding Last?

Once the pudding is assembled with the Nilla Wafers, it’s best to eat within 4-8 hours. You can definitely eat it right after assembling but to get that perfect texture of the cakey Nilla Wafers, it’s best to wait 4 hours so the pudding can soften them.
After 8 hours the bananas really start to turn brown and the Nilla Wafers will get even softer and become more of a soggy texture than a cake-like texture.

How to prevent bananas from turning brown:

Dip or brush the sliced bananas with any acidic fruit juice. This will result in a change in the flavor which is not favorable in some dishes. Where this is the case, use water (it won’t work as well but it will slow the browning). Non-tonic club soda can also be used and won’t affect the taste.
It is the oxidation of the fruit that causes it to turn brown. You can slow the oxidation by limiting the oxygen or air. For this recipe, seal the bananas off from the air by completely covering them in the pudding. If you plan to serve bananas on top of the pudding, wait to add those until just before eating.

Ingredients For Banana Pudding

• 1½ cups of ice cold water
• 14 ounces can sweeten condensed milk
• 4 ounces box vanilla instant pudding mix
• 3 cups heavy whipping cream
• 4 cups bananas (sliced)
• 12-ounce box Nilla Wafers

Banana Pudding Recipes

Cooking Method For Banana Pudding

1. In a large mixing bowl, beat the sweetened condensed milk with an electric mixer while slowing streaming in the water. Add the pudding mix and beat until thoroughly mixed in. Cover pudding and refrigerate for at least 4 hours or overnight so it can thicken and set up.
2. Beat the heavy whipping cream with an electric mixer until stiff peaks form. Fold the whipped cream and chilled pudding together until there are no more streaks.
3. Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
4. Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with additional bananas and Nilla wafers (optional) and serve.

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20 Minute Vegetable Lo Mein

20 Minute Vegetable Lo Mein is a super easy weeknight dinner that is loaded with veggies!   Crisp vegetables and long noodles all combined in a flavorful sauce the entire family will love it! Skip the take out and enjoy this Vegetable Lo Mein dish at home with your family. It is a quick and easy meal that everyone will enjoy! If you like more take out recipes try this Super Easy Mongolian Beef (Tastes Just Like P.F. Changs!), Garlic Beef and Broccoli Noodles or Beef and Broccoli Lo Mein.

20 Minute Vegetable Lo Mein

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing this Easy 20 Minute Vegetable Lo Mein! A quick and easy dinner that is ready in under 20 minutes. I love making my favorite take out dishes at home. They are super easy to make, taste a whole lot better and are healthier.
This vegetable lo mein is way better than takeout. I stir fried a mix of my favorite veggies: carrots, red pepper and snow peas. While the vegetables are stir frying I whip up a simple sauce made up of soy sauce, sesame oil, brown sugar, and mirin.

Vegetable Lo Mein

How Do You Make Vegetable Lo Mein?

Vegetable Lo Mein

• Cook noodles according to package instructions.
• Heat oil in a large skillet.
• Add in red bell pepper, snap peas and carrots. Sauté until tender, about 5 minutes.
• Add in garlic and cook for an additional minute.
• Stir in the sauce and cooked noodles and toss to combine.
• Serve immediately with sesame seeds for garnish, if desired.

For the Sauce

• In a small bowl whisk together the soy sauce, sesame oil, sugar, and mirin. Set aside.

What is the Difference Between Lo Mein and Chow Mein?

The main difference between chow mein and lo mein is that different methods are used to make these stir-fry noodles. Both chow mein and lo mein use wheat-flour egg noodles. More authentic chow mein noodles are fried to crispness, while lo mein noodles are boiled to softness.

Can You Make Vegetable Lo Mein Ahead of Time?

Yes! You can prepare this Vegetable Lo Mein ahead of time by cooking the dish as instructed, then letting it cool completely and storing in an airtight container for up to 3 to 4 days. If you are going to store this, you will want to make extra sauce, because the noodles may dry out when reheated.

Can You Freeze Vegetable Lo Mein?

Yes! Vegetable Lo Mein is a great recipe for making ahead and freezing for up 6 months. Defrost the Vegetable Lo Mein in the refrigerator, then reheat in a wok or skillet, adding extra sauce as needed if your Lo Mein noodles seem to be dried out. I also like to freeze individual freezer bags for single servings for my boys to reheat for a quick snack if they need something fast.

What Type of Noodles is Best for Lo Mein?

Both lo mein and chow mein are made with Chinese egg noodles – wheat flour noodles with egg added. Fresh egg noodles (preferably about 1/4-inch thick) are best for lo mein, while either fresh or dried can be used to make chow mein.

What Kind of Vegetable Can I add to Vegetable Lo Mein?

• Broccoli
• Asparagus
• Edamame
• Green Beans
• Green Onions or White Onion
• Bell Peppers {Green, Red, and Yellow}
• Cherry Tomatoes
• Mushrooms
• Water Chestnuts

Want More Asian Inspired Meals? Here are some!

• Skinny Slow Cooker Kung Pao Chicken
• 20 Minute Garlic Beef and Broccoli Lo Mein
• Egg Roll Noodle Skillet with Ground Pork
• Easy Chicken Chow Mein
• Mongolian Chicken Noodles

Ingredients For Vegetable Lo Mein

• 8 ounces uncooked lo mein noodles or spaghetti
• 1 tablespoon oil
• 1 red bell pepper, julienned
• 1 carrot, julienned
• ½ cup snow peas
• 3 cloves garlic, minced
• sesame seeds for garnish, if desired

For the Sauce

• 3 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 tablespoon mirin

Cooking Method For Vegetable Lo Mein

Vegetable Lo Mein Recipe

1. Cook noodles according to package instructions.
2. Heat oil in a large skillet.
3. Add in red bell pepper, snap peas and carrots. Sauté until tender, about 5 minutes.
4. Add in garlic and cook for an additional minute.
5. Stir in the sauce and cooked noodles and toss to combine.
6. Serve immediately with sesame seeds for garnish, if desired.

For the Sauce

1. In a small bowl whisk together the soy sauce, sesame oil, sugar, and mirin. Set aside.

Hope you like this recipe. If you are a vegetable lover then you should check Avarakkai Curry Recipe that is a mouthwatering delicious recipe.

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Quick No Knead Bread Recipes

No Knead Bread Recipes

Everything takes is one-time making no-knead bread recipes, to be totally snared! it required fundamentally no effort at all, and it's totally stunning! Sound too good and quick to be true? Trust me on this one! I adore that I generally have what I basically need to make no-knead bread in the dutch oven! We blend the ingredients together the prior night, and it's prepared to bake the next day. On the rare events that we don't devour the warm portion in one sitting, we appreciate the leftover for days– it makes yummy grilled cheddar sandwiches or toast for breakfast.

Quick No-Knead Bread

No Knead Bread Dutch Oven

1. In a large mixing bowl, combine flour, salt, and yeast. Pour in warm water and stir with a wooden spoon until well combined.
2. Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 to 18 hours.
3. Heat the dutch oven to 450 degrees F. Pour dough onto a floured counter and shape it into a ball. Sprinkle a tiny bit of flour on top place the dough ball on a piece of parchment paper. Cover the dough lightly with plastic wrap.
4. Place a cast iron pot, with the lid ON, into the preheated oven for 30 minutes.
5. Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return the pot to oven to bake for 30 minutes.
6. After 30 minutes, remove the lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
7. Store bread in an open paper (not plastic) bag, to ensure the crust stays crispy.

No Knead Bread Dutch Oven

Quick No Knead Bread

This is quick no-knead bread which required less effort and few ingredients. You can also freeze the bread dough or the baked loaf of bread. To freeze the bread dough, make the dough as instructed and let it rise. Once risen, form the dough into a ball, wrap it in plastic wrap and place in a freezer-friendly container. Freeze for up to 3 months. When ready to bake, allow the dough to come to room temperature for 2-3 hours on the counter, or thaw overnight in the refrigerator, and then bake at dutch oven as we directed on no-knead bread dutch oven section.

No Knead Bread Variations

There are lots of no-knead bread variations. You can easily adjust no-knead bread recipes to add flavors you like, such as:

• Shredded cheese – cheddar and parmesan work well
• Fresh chopped herbs, like rosemary
• Chopped nuts and dried fruit
• Italian seasoning
• Minced garlic

You can also serve this quick no-knead bread with the following stuff.

• Baked Cheesy Mushroom Chicken
• Lemon Garlic Shrimp Scampi 
• Creamy Chicken Gnocchi Soup

No Knead Bread Without Dutch Oven

Yes! You can bake no-knead bread without dutch oven on a regular baking sheet, following this method:

1. Make the dough and allow it to rise as directed. Shape it into a round or long loaf and place it on a greased baking sheet.
2. Preheat the oven to 450 degrees. Add one cup of water to a shallow baking dish and set it on the lower rack of your oven. The steam created will help make a crispy crust on the bread.
3. Bake the bread on the middle oven rack for about 25-30 minutes, or until golden.

Preparation Time

Preparation time requires to make this quick no-knead bread is 10 minutes.

Cooking Time

Cooking time requires to make this quick no-knead bread is 50 minutes.

Ingredients For No-Knead Bread Recipes

This quickest artisan No Knead Bread recipes will make you feel like a demigod baker, and it couldn't be less demanding to make from home due to the dutch oven! Only 4 ingredients and no kneading required to make an ideal crusty loaf bread that is delicate and chewy with so many variations.

No-Knead Bread Recipes

• 1½ cups warm water
• 3 cups all-purpose flour
• ½ teaspoon active dry yeast
• ¾ teaspoons coarse sea salt

Baking Method For Quick No-Knead Bread

1. In a large mixing bowl, combine flour, salt, and yeast. Add warm water and stir with a wooden spoon until combined. The dough will be sticky.
2. Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 to 18 hours.
3. Heat oven to 450 degrees F.
4. Pour dough out onto a floured counter, shape into a ball and place on a piece of parchment paper. Cover the dough lightly with plastic wrap.
5. Place a cast iron pot, with the lid ON, into the preheated oven for 30 minutes.
6. Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, into the pot. Cover with lid and return the pot to oven to bake for 30 minutes.
7. After 30 minutes, remove the lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
8. Store bread in an open paper bag, to ensure the crust stays crispy.

Hope, you will try this at home and get the delicious breakfast taste. For more breakfast recipes you can visit here: Healthy Egg Breakfast Sandwich Cheers!

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No Peek Chicken and Rice Casserole

No Peek Chicken and Rice Casserole are full of comfort and tender, fall apart chicken overtopping a bowl of flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection. One pan made simple and quick for your family dinner that will have everyone asking for more. This Chicken and Rice combination is filling, full of love and comfort.

Brown Rice Casserole

Chicken and Rice Casserole

My family needed a little comfort this past week since the weather in Utah is staying cold, to say the least. I knew a casserole would be warm and filling and just the touch to warm us up from the inside out. This meal is so simple to make with only a few staple ingredients and quick preparation. Now, the hard part is serious, No peeking!! Let the foil do all the work and unwrap it like a present when you take it out of the oven and you will be thanking me! I promise!
The smell of your home will change and you will be drooling when it is time to eat. Once unwrapped and sitting down at the dinner table together there was silence. Yep! That is just how good it was. Each of kiddos and husband ate in pure peace altogether. Again, you can thank me! This Chicken and Rice Casserole is one that you will be adding to your families meal plan. It is simple and so filling! Everyone loved the rich flavors and the tender chicken that is cooked to pure perfection. This recipe is a family favorite and will be used often in our home.

No Peek Chicken and Rice Casserole

How Do You Make Chicken and Rice Casserole?

• Preheat oven to 350 degrees.  Grease a 9×13 inch baking pan.  In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix.  Pour into the baking pan.  
• Place the chicken on top of the rice mixture and salt and pepper.  Sprinkle the onion soup on top.  Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink.  No Peeking!

How Do You Make Chicken and Rice Casserole

Do You Cook the Rice Before Adding it into the Casserole?

No, the rice will cook. Raw rice will definitely cook in an hour and the rice will absorb the liquid. Make sure you cover it to keep the steam inside the dish, no peeking!

Can You Use Brown Rice?

If you’re using brown rice, be prepared to cook your dish for more than an hour; this variety often takes longer than white rice, so watch the liquid level in your dish and make sure it’s soaking up as much as it needs.

Can This Chicken and Rice Be Made Ahead of Time?

Yes! This can be made up to 24 hours in advance. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.

Can I Bake it With Frozen Chicken?

Yes! Frozen chicken breasts can also be used if they are the packaged frozen breasts purchased at the store that thaw quickly.

How Will I Know if My Chicken is Cooked?

The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. A slice of meat or instant-read thermometer is your best bet for determining the temperature of your chicken, it should be inserted into the thickest part of the breast.

Can I Freeze Chicken and Rice Casserole?

If freezing, freeze the chicken and rice casserole before baking.  Cover the pan tightly with foil and write down the directions on top of the container.  Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. 

What to Serve with Chicken and Rice Casserole?

• Asparagus
• Broccoli
• Green Beans
• Side Salad

What to Serve with Chicken and Rice Casserole

Looking For More Comforting Casserole Recipes? Try These!

• Easy Sausage and Rice Casserole
• Creamy Chicken Noodle Casserole
• Chicken Parmesan Casserole
• Cheesy Cheddar Chicken Spaghetti Casserole 

Ingredients For Chicken and Rice Casserole

No Peek Chicken and Rice Casserole are full of comfort and tender, fall apart chicken overtopping a bowl of flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.

Chicken and Rice Casserole

• 4 boneless chicken breasts
• 2 cups long grain rice
• 10 ounces can cream of mushroom soup
• 14 ounces can chicken broth
• 10 ounces can cream of chicken soup
• 1 package onion soup mix
• Salt and pepper to taste

Cooking Method For Chicken and Rice Casserole

1. Preheat oven to 350 degrees.  Grease a 9×13 inch baking pan.  In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix.  Pour into the baking pan.
   
2. Place the chicken on top of the rice mixture and salt and pepper.  Sprinkle the onion soup on top.  Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink.  No Peeking!

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Crispy Baked Parmesan Ravioli

Crispy Baked Parmesan Ravioli are crunchy, crispy and filled with cheese and are perfect for dipping! These fun, bite-sized squares are simple to make and baked to perfection! Crispy on the outside, warm and cheesy on the inside. These little bites are so addicting and good and will become a family favorite!

Crispy Baked Parmesan Ravioli

My four year old loved helping me make these. And these were gobbled down in less than 5 minutes.  They are SO good and easy to make. See that cute little hand in the last picture? That's my little four years old.  We all loved this recipe.
We made these for a fun game night with our family and some friends and they were a huge HIT, to say the least! These are fun for a snack, appetizer or side dish.

Crispy Baked Parmesan Ravioli

How do you make Baked Ravioli?

• Preheat oven to 375 degrees.  Spray a cookie sheet with nonstick spray and set aside.  In a small bowl add eggs and whisk.  In another small bowl combine breadcrumbs and Parmesan cheese.
• Dip each ravioli into the egg mixture and then into the breadcrumb mixture.   Continue with each ravioli and line on a cookie sheet. 
• Bake for 10-12 minutes or until ravioli is lightly browned and crispy.  Serve with marinara.  

How do you make Baked Ravioli

Are you looking for more appetizers? Try these!

If you are looking for more baked appetizers, try these Banana Pudding Recipes, Lemon Blueberry Cheesecake Bars, or Flourless Chocolate Cake.

Baked Parmesan Ravioli With Marinara Sauce

Ingredients For Crispy Baked Parmesan Ravioli

Crispy Baked Parmesan Ravioli are crunchy, crispy and filled with cheese and are perfect for dipping! These little bites are so addicting and good and will become a family favorite!

• 14 ounces package cheese ravioli
• ½ cup Italian seasoned breadcrumbs
• 2 large eggs
• ½ cup grated Parmesan cheese
• marinara sauce for serving

Baking Method For Crispy Baked Parmesan Ravioli

1. Preheat oven to 375 degrees.  Spray a cookie sheet with nonstick spray and set aside.  In a small bowl add eggs and whisk.  In another small bowl combine breadcrumbs and Parmesan cheese.
   
2. Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
   
3. Continue with each ravioli and line on a cookie sheet. 
4. Bake for 10-12 minutes or until ravioli is lightly browned and crispy.  Serve with marinara.  

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Fiery Shrimp Diablo

Fiery Shrimp Diablo is a fast and fiery Mexican dish for those who love a spicy kick! Succulent shrimp are sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce. Ready in just 30 minutes for a bold and flavorful meal.

Fiery Shrimp Diablo

Fiery Shrimp Diablo Recipe

Chili lovers, this spicy seafood dish is for you! Jumbo pieces of shrimp are cooked in a chunky tomato sauce infused with two sources of hot peppers. It’s a simple and quick meal that delivers some serious devilish heat. If you’re on the hunt for more bold shrimp recipes then try Sweet and Sour Shrimp, Easy Shrimp Creole, or Blackened Shrimp Fajitas to make dinner much more exciting.
One of the hallmarks of Mexican cuisine is the use of robust spices and chilis. This peppery seafood dish showcases fresh chopped jalapenos, dried chilies, smokey tequila, oregano, thyme, and tomato combination. The sizzling shrimp in the fiery diablo sauce and vegetables satisfies all of your hot cravings. Serve this dish as an appetizer with crunchy bread for dipping, Spanish rice or pasta for a tasty entree.

How do you make Shrimp Diablo?

• Season shrimp with red pepper flakes, salt, and pepper.
• Saute garlic, jalapeno, onion, oregano, and thyme in olive oil in a large skillet until fragrant.
• Add shrimp, heat until cooked through then transfer to a plate.
• Saute bell peppers with the other vegetables and herbs.
• Add tequila, stock, tomatoes, and salt, simmer until slightly thickened.
• Add shrimp back into the pan to heat through.
• Garnish with parsley.

How do you make Shrimp Diablo

What kind of shrimp do you use?

The best type of shrimp to use is sweet white shrimp, however, any variety will work well such as pink or brown. Make sure that the shrimp are peeled and deveined, it’s cooks choice whether or not to keep the tails on. One important decision to make is the size of the shrimp. I often use extra jumbo size, which is purchased at 16/20 count. It’s a generous size that doesn’t overcook too quickly in the hot pan. The shrimp is tossed with dried crushed chili flakes before cooking. The capsicum coats the surface for maximum heat and flavor transfer once it hits the hot olive oil in the pan.

What goes into the diablo sauce?

This spicy diablo sauce uses tomatoes as a base similar to a marinara sauce. It starts off by sauteing the aromatics like garlic, onions, thyme, and oregano. Blooming dried spices in oil dissolve the fat-soluble flavor compounds for a stronger herbaceous taste. To bring the heat, fresh jalapeno’s and dried red peppers give a subtle upfront bite with a lingering sizzle. Simmering aged tequila, vegetable stock, and tomatoes create a rich and concentrated sauce to toss with the shrimp.

What goes into the diablo sauce

Ingredients For Fiery Shrimp Diablo

Fiery Shrimp Diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.

Ingredients For Fiery Shrimp Diablo

• 1 cup diced yellow onion (¼-inch dice)
• 14 ounce can of whole tomatoes (cut into ½-inch dice, reserve juice)
• 1 pound shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• ¼ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• 1 tablespoon minced jalapeno
• ¼ teaspoon dried thyme
• ½ cup diced green bell pepper (¼-inch dice)
• ¼ cup tequila or dry white wine
• ½ cup unsalted vegetable stock
• 1 teaspoon chopped parsley
• ¾ teaspoon kosher salt (divided)

Cooking Method For Fiery Shrimp Diablo

1. Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
2. Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
3. Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
4. Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
5. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
6. Add bell peppers and saute for 1 minute
7. Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
8. Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
9. Garnish shrimp diablo with parsley.

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