This is exactly what friends are for - banana pudding. There's no dessert that gets Annie as excited as Nat's banana pudding. If you don't have a friend making it for you, the good news is it's easy to make yourself! We also love how it gives you all the feelings of comfort with classic vanilla wafer cookies. We like to keep it on the rustic side and throw all of the ingredients in a glass dish in no particular order (we eat it way too fast to spend too much time making it pretty!). Grab a spoon, grab a friend, and dig in!
Makes 6 individual servings
30 vanilla wafer cookies
*2 large bananas, sliced
For the pudding:
1/2 cup sugar
1/2 heavy cream
1/4 cup cornstarch
pinch of salt
5 egg yolks
2 cups whole milk
2 tsp vanilla bean paste (or vanilla extract)
2 Tbsp unsalted butter
For the whipped cream:
1 cup heavy cream
2 Tbsp sugar
1 tsp vanilla bean paste (or vanilla extract)
For the pudding:
Whisk together sugar, cream, cornstarch and salt in a medium saucepan. In a separate bowl, combine egg yolks and milk, and whisk together. Over medium heat, gradually whisk the milk and egg mixture into the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until thickens (about 7-10 minutes). Mixture will become very thick quickly. You want the texture to be similar to pudding. Remove from heat and whisk in vanilla and butter. Strain through a fine mesh strainer to get rid of any lumps, if desired. Allow to cool.
For the whipped cream:
Add heavy cream, sugar, and vanilla to the bowl of an electric mixer. Turn mixer on to medium for one minute, then increase speed to high. Whip cream until stiff peaks form, about 2-3 minutes.
In 6 glass individual serving dishes, alternate layers of pudding, banana slices, whipped cream, and 4 vanilla wafer cookies. Crumble up the remaining vanilla wafter cookies and sprinkle on top with a dollop of whipped cream. Place in the refrigerator prior to serving.
*If you aren't serving these right away squeeze lemon juice over bananas to prevent browning.
Crab boils can look intimidating, but they are really quite simple. The key is TIMING! To make sure your corn and potatoes are cooked though, and your seafood is not overcooked. Here we've used pre-cooked snow crab legs to make it even easier, but we've also included a time chart for other fresh seafood if you want to add some variety to your boil!
Lobster: 12-15 minutes
Clams: 5-10 minutes
Mussels: 7-10 minutes
Shrimp: 2-3 minutes
1 quart water
2 cups white wine (or sub water if desired)
6-8 garlic cloves, smashed
2 onions, peeled and quartered
2 lemons, halved
3 Tbsp crab boil spice (such as zatarains or old bay)
1 bay leaf
2 sprigs fresh thyme
1 Tbsp kosher salt
1 lb baby red potatoes (1 inch, or cut potatoes into 1-inch cubes)
4 ears of corn, shucked and halved
10 oz cooked andouille sausage, cut into rounds
6 snow crab clusters, pre-cooked
4 oz salted butter melted, for serving
In a large stock pot bring water, wine, garlic, onions, lemons, crab boil spice, bay leaf, thyme, and salt to a boil. (If you have a burner on the side of your grill this is a great place to do a boil.)
Reduce heat to medium and add potatoes. Cook potatoes for 5 minutes then add halved corn and sausage. Cook for an additional 3 minutes then add snow crab clusters. Cook for an additional 6-8 minutes or until crab is heated all the way through.
Strain and dump into a large serving platter, or right onto a newspaper covered table. Serve with melted butter and extra lemon.
We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp corse or kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
4 oz gruyere cheese, cut into small cubes
leaves from 1 thyme sprig
*1/2 cup buttermilk, plus 2 Tbsp
caramelized onions, recipe below
*If you don't have buttermilk you can substitute regular milk (1/2 cup whole milk + 1/2 Tbsp vinegar or lemon juice). The fat content matters here, so use whole milk, or even heavy cream opposed to low-fat milk.
2 small sweet onions
2 Tbsp butter
pinch of kosher salt
Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes.
For the scones:
Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas.
Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry.
Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake.
Preheat oven to 400 degrees.
Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!
We're not going to be shy when we tell you we eat this avocado salsa with a spoon. So, darn good and is the perfect accompaniment to flavorful, cheesy beef nachos!
If you don't like spice you can easily leave out the chipotle sauce and jalapeños. But if you're like us and you prefer a little kick to your fiesta, this will be your jam as is.
(If you don’t like spicy, you can substitute reduce the chipotle in adobe to 2 tsp (or eliminate all together) and increase the smoked paprika to 2 tsp)
1 bag tortilla chips of choice
1 lb ground beef
1 Tbsp olive oil
½ small onion, diced
2 garlic cloves
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1 8oz can tomato sauce
1 Tbsp sauce from can chipotle in adobe (or more if you like it spicy)
Salt and pepper
1 Tbsp chopped cilantro
3 cups shredded Monterey Jack or Pepper Jack cheese
Avocado Salsa, see below
In a large pan on med-low sweat onions in olive oil until translucent, about 5-7 minutes. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes longer. Stir in tomato sauce and chipotle sauce. Allow flavors to come together by simmering on low for an additional 5 minutes. Season well with salt and pepper, and stir in cilantro.
2 ripe avocados, diced
12 cherry tomatoes, quartered
1/4 cup diced red onion
1/3 cup chopped cilantro
1 lime, squeezed (more if needed)
1 garlic clove, minced
½ tsp cumin
Salt and pepper
Combine all ingredients in a large bowl and add salt and pepper to taste.
Preheat oven to 350.
Assemble the nachos by spreading half out on a large baking tray lined with foil. Cover with half the cheese evenly, and top with half chipotle beef. Repeat with the remaining chips, cheese, and beef. Bake for 10 minutes or until all the cheese is melted through the layers. Top with avocado salsa and jalapenos, if desired.
We know Easter will be a little different this year, but that won't keep us from doing what we do best - celebrating with a table full of our favorite comfort foods. Of course not to exclude the most satisfying comfort food of all - Mac and Cheese! This year we're taking it to the next level
with the addition of @hatfieldmeats sweet Italian sausage, and whoa - this
gets us excited! We teamed up with @hatfieldmeats and @thefeedfeed to bring
you a ridiculously creamy recipe, so rich and flavorful with the sausage -
the whole family is going to love it. And the best part of all? Hatfield is
committed to sustaining American family farms. No hormones or steroids are
ever added, and the animals are raised without growth promotants. We can't
wait for you to try this one!
Prep Time: 15 minutes
Cook Time: 25 minutes
1 lb medium shells, cooked al dente
1 lb Hatfield Sweet Italian Sausage
4 Tbsp unsalted butter
4 Tbsp flour
4 cups whole milk
16 oz fontina, shredded
8 oz sharp provolone, shredded
1/2 cup grated parmesan cheese, plus more for serving
Kosher salt and pepper, to taste
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, add Hatfield Sweet Italian Sausage to a large pan and cook over medium-high heat until golden brown, about 5-7 minutes.
Prepare the sauce by melting butter over med-low in a large saucepan. Whisk in flour and cook for 2-3 minutes. Slowly add milk while whisking continuously until the mixture is completely smooth. Bring milk mixture to a simmer, stirring occasionally until the sauce begins to thicken (careful not to boil sauce), about 7-10 minutes. Remove from heat and slowly whisk in the cheeses, one handful at a time. Whisk in the grated parmesan, and season with kosher salt and pepper.
Stir in the cooked Hatfield Sweet Italian Sausage, sprinkle with more grated parmesan, and serve immediately.
You don't have to be a sushi chef to throw an epic sushi party! Trust us, it's not that difficult, and there is no wrong way to do it. You'll get the hang of rolling the nori (seaweed wrappers) just after a couple of times, and you don't even need any fancy tools to do it (plastic wrap or foil work just fine).
You could even prepare the rice and fillings in bowls and have your guests do the rolling, but here we will show you how we make the rolls ahead for your guests. In addition, we're sharing some of our favorite side dish recipes to serve along side all of the tasty homemade rolls.
P.S. Don't forget the chopsticks!
Here's what you'll need:
Sushi Rice, Recipe below
Fillings, Recipes below
Easy Spicy Peanut Noodles (Recipe Here)
Coconut Lemongrass Quinoa Salad with Mango, Cashews, and Mint (Recipe Here)
Sea Salt Edamame
Step 1 - Prepare the rice
Makes 8-10 rolls
4 cups sushi or short grain rice
4 cups water
4 Tbsp seasoned rice vinegar
2 Tbsp Kosher salt
In a strainer, rinse the rice under cold water until water runs clear. Drain.
Place the rice and 4 cups of water into a large pan over high heat. Bring to a boil. Once it begins to boil, stir once, and reduce heat to low. Cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
Transfer rice to a large bowl and toss well with vinegar and salt. Allow to cool to room temp before using.
Step 2 - Prepare the fillings (4 of our favorites)
Dice 4 oz sashimi grade tuna into small 1/4 inch pieces. Mix with 1/2 tsp sesame oil,
3 tsp sriracha, 2 scallions, and black (and or white) sesame seeds.
In a small bowl mix 8 oz cooked crab meat with 3 Tbsp mayo or sriracha mayo,
a couple dashes of soy sauce, and scallions.
Cut 3 oz thinly sliced smoked salmon into 1/2 inch strips with
1 1/4 inch strip cream cheese, and 1 1/4 inch cucumber slice.
Peel one ripe (but firm) avocado, and slice into 1/4 in think slices.
Squeeze lime or lemon juice to prevent browning. Roll with sliced red bell pepper,
roasted portobello mushrooms, and roasted sweet potatoes.
Step 3 - Roll the sushi
The key is to roll the sushi tightly, so it doesn't fall apart, but you don't want to smash the rice, so you must be gentle at the same time. If you don't have a bamboo mat, use a piece of plastic wrap or foil.
Also, the rice will stick to your hands, so prepare a small bowl with equal parts water and rice vinegar to moisten your fingers while you work.
Begin by laying a sheet of nori, shiny side down on the mat (or plastic wrap/foil). Wet your fingers and spread 3/4 cup of rice evenly onto the nori sheet. Sprinkle the rice with sesame seeds.
Now turn the sheet over so the rice side is facing down. Alternatively, you can also keep it right side up and make rolls with the nori on the outside, like in the photo above.
Next, place a line of your filling of choice at the bottom end of the nori sheet. Grab the bottom edge of the bamboo mat (or plastic wrap/foil) while keeping the fillings in place with your fingers, roll into a tight cylinder. Continue to roll forward while keeping gentle pressure on the roll. Give the roll one final gentle squeeze.
Using a very sharp knife, cut the roll in half then each into 4 pieces. Clean the knife with a damp towel every few slices, as needed.
This salad is what quinoa dreams are made of. So many beautiful flavors, textures...and of course COLORS! It's the perfect accompaniment to a sushi party, weeknight dinner, or luncheon with the ladies.
1 cup quinoa
2 cups coconut milk
4-5 large mint leaves, torn
1/3 cup cashews, roughly chopped
1 ripe mango, pitted and sliced
1 ripe avocado, pitted and sliced
2 scallions, green and white parts chopped
Sesame seeds to garnish
For the dressing:
2 Tbsp lemongrass paste or minced lemongrass from stalk
2 Tbsp fresh squeezed lime
2 Tbsp olive oil
2 tsp freshly grated ginger
1 large garlic clove, minced
1 Tbsp honey
Kosher salt, to taste
Rinse the quinoa under cold water for about 30 seconds. In a medium pot, add rinsed quinoa, coconut milk, and a generous pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa is cooked and has absorbed most of the liquid. Remove from heat and transfer to a large bowl. Allow to cool.
Meanwhile prepare the dressing. Remove the outer layer of lemongrass and trim off the tough ends. Crush the salt with the back of your knife to release flavor, then roughly chop it. Place lemongrass, lime, olive oil, ginger, garlic, and honey in a small blender and combine until smooth. Taste, and add another squeeze of lime, if needed. Season well with salt.
Once quinoa has slightly cooled, toss with mint and cashews. Transfer to a serving bowl, drizzle with dressing. Top with mango, avocado, and scallions. Serve with additional mint sprigs and lime wedge, if desired.
Super simple brown rice noodles (we used pad Thai noodles, but you can use any type you'd like) tossed with a salty, sweet, and slightly spicy peanut sauce. So much flavor and so so delicious! These make for a perfect party side dish, but we love these noodles so much we often make whip them up for an easy weeknight dinner with chicken or sautéed vegetables.
8 oz brown rice noodles
1 handful cilantro, chopped
1/4 cup peanuts, roughly chopped
For the sauce:
1/4 cup peanut butter
1/4 cup soy sauce
1 large garlic clove, minced
1 Tbsp + 1 tsp honey
1 Tbsp fresh grated ginger
1 Tbsp fresh squeezed lime juice
1 - 2 tsp sriracha
1 tsp sesame oil
1-2 Tbsp water
In a large bowl whisk together peanut butter, soy sauce, garlic, honey, ginger, lime juice, sriracha, and sesame oil. The mixture will be slightly clumpy at first. Add water one tablespoon at a time until the mixture becomes smooth and creamy. Set aside.
Cook noodles according to package directions. Once noodles are al dente, remove and toss with sauce immediately. Top with chopped cilantro and peanuts. Serve immediately.
Is it weird that we both have serious beet cravings? Like, we need them in our diet almost as badly as we need chocolate. *Almost.* We can't be alone?
Thankfully this salad is easy to put together because it's on our crave list, and frankly we could eat it every week. Super fresh and incrediby simple ingredients come together to create a bold flavors. We hope you love it as much as we do!
3-4 medium beets
1 blood orange
1 ripe, but tender avocado
2 oz goat or feta (in the brine), crumbled
2 Tbsp toasted walnuts (candied walnuts are great too)
6-8 mint leaves, torn
kosher salt and pepper
olive oil to finish
1 Tbsp apple cider vinegar
1 Tbsp lemon juice, plus 1/2 tsp lemon zest
1 tsp dijon
2 tsp honey
1/4 cup extra virgin olive oil
kosher salt and pepper
For the salad:
Preheat oven to 400 degrees. Wash beets and individually wrap in foil. Roast beets until tender when pierced with a knife, about 45 minutes.
Meanwhile peel orange, discarding all white pith and skins. Slice orange segments and set aside. Peel and pit avocado. Slice in half lengthwise, and then slice against the width into about 10 slices. Set aside.
Once beets are cool enough to handle, peel skins off using a paper towel. Slice into ¼ inch slices.
Arrange beets on a plate and season with salt and pepper. Drizzle dressing over top and repeat with oranges and avocado. Top with feta or goat cheese, walnuts, and mint. Finish by spooning leftover dressing over all ingredients.
For the dressing:
Combine all ingredients into a glass jar and shake well until combined. Season with salt and pepper to taste.
Truffles fall into the category of things that are always better when homemade. Rich, creamy, indulgent - and so incredibly simple to make! Made from scratch truffles always trump any of the pre-packaged kind. And a bonus! These are made with coconut milk, so they are a little more feel-good friendly. Shhhh...no one would ever know the difference!
Makes 3 dozen
12 oz. dark chocolate (60% or higher)
1 can (5.4 oz.) coconut cream
2 Tbsp coconut oil
1/2 tsp pure vanilla extract
1/4 tsp kosher salt
For coating: dutch cocoa powder
Optional: maldon or flakey sea salt for finishing
Finely chop the chocolate and transfer to a medium bowl (the finer the chocolate is chopped the easier the process will be). In a separate bowl microwave the coconut cream and coconut oil until hot and melted. Alternatively, heat the coconut cream and oil in a small saucepan.
Pour the hot cream mixture over the chopped chocolate and let sit for 5 minutes. Add the vanilla and salt, and whisk together until smooth and shiny. The mixture will be slightly thick.
Transfer to a a shallow dish and refrigerate until firm, about 45 minutes.
Scoop and roll the truffles with gloved hands. Don't worry about rolling into a perfect shape, rustic is great for this type of truffle. Roll truffles into the cocoa powder, and lightly sprinkle with flakey salt to finish. These truffles keep best in the refrigerator. Remove 20 minutes before serving.