Best Banana Nut Bread Pudding with Buttery Cream Sauce

Best Banana Nut Bread Pudding with Buttery Cream Sauce

Serves 12

Ingredients

5 tablespoons butter

8 cups day-old white bread, such as French or Italian, cut into 1-inch cubes (toast if fresh)

2 cups heavy cream

1 1/2 cups milk

4 large eggs

1 cup light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

Pinch nutmeg

Pinch salt

5 tablespoons banana liqueur, optional

2 cups mashed ripe bananas, about 4 small

3/4 cup chopped pecans or walnuts, toasted

Buttery Rum Sauce, recipe follows

Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.

Place the cubed bread in a large mixing bowl. In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes. Using a rubber spatula, toss to evenly distribute the butter.

Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine. Pour the cream mixture over the bread cubes and stir to combine. 

Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.

Stir in the mashed bananas and nuts. 

Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center. Prepare the Buttery Rum Sauce while the pudding is baking.

Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving. Serve warm with Buttery Rum Sauce and vanilla ice cream,  if desired.

Buttery Cream Sauce:

8 tablespoons butter,melted

3/4 cup heavy cream

1 cup sugar

2 egg yolks, beaten lightly

1 T of vanilla or 1/4 to 1/ cup rum, to taste 

In a medium saucepan combine all ingredients except the vanilla or rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from the heat immediately; do not allow the sauce to boil. Add the rum or vanilla extract, stir to combine, and allow to cool slightly. Serve warm with Banana Walnut Bread Pudding. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm before serving, do not let boil.)

Best Ever Brisket with Jalapeño Horseradish Sauce

Best Ever Brisket with Jalapeño Horseradish sauce serves 6-8

brisket ingredients  8 Cloves Garlic, minced 1 Tbsp kosher salt 1 Tbsp freshly gorund pepper 1/2 tsp cayenne pepper 2 Tbsp Molasses 2 Tbsp yellow mustard  4-5 lbs Flat cut Brisket

1 onion, thinly sliced
1Tbsp olive oil 1 cup beef broth
Jalapeno Horseradish sauce 2 tsp Horseradish  1 cup sour cream 1 clove garlic, minced 1-2 Tbsp pickled jalapeno, finely chopped  1/2 teaspoon pepper salt to taste

Directions: To make the brisket, mince garlic, and combine 2 cloves worth of garlic with salt, pepper, cayenne, molasses, and mustard into a small bowl and stir to form a paste. Rub all over the brisket, and allow the brisket to rest on a plate, unrefrigerated for 1 hour.

Cut onion into thin slices, I use a mandolin.

Preheat oven to 250 degrees F. or can be prepared and placed in a slow cooker for 8 hrs on low. 

In a oven proof pot, or Dutch oven, head oil over medium high heat, add in the onions, and cook until they begin to just brown at the tips. Add in the remaining garlic, and beef broth and scrape the bottom of the pan of any stuck bits.

If using a crockpot follow above directions but use a large frying pan,instead of dutch oven for onion mixture. Place brisket in crockpot fat side up then add onion mixture on top. Cook on low for 8 hours. 

Add in the brisket, fat side up, and spoon onions on top of the brisket. Cover the pot, and place in the oven for 5-6 hours, until the brisket falls apart with a fork.

To serve, uncover the pot, and allow the brisket to rest for 20-30 minutes before serving.

FOR HORSERADISH SAUCE:

Stir to combine all ingredients. Add salt to taste. Refrigerate until needed.

Italian Chicken Tortellini Soup

Italian Chicken Tortellini Soup (Pink Soup) serves 10-12

1 large chicken breast or 2 cups shredded cooked chicken olive oil 2 T butter 1 yellow onion, finely diced 4 cloves garlic, minced 6 cups chicken broth 1 8 oz can tomato sauce 1 15 oz can of diced tomatoes 1 15 oz can of white beans, drained and rinsed 1T italian seasonings 1 teaspoon salt 1 teaspoon pepper 1/2 cup shredded parmesan 1 lb refrigerated tortellini 2 cups spinach  1 cup cream Opt.  1T fresh basil
Heat 1 T of olive oil in a skillet. Sprinkle seasoning salt and peper on chicken breasts. When oil is hot sear chicken breast on both sides, remove from pan. When cool cut into bit size pieces.  You can also use 2 cups of shredded rotisserie chicken or leftover chicken instead.    Melt butter in the skillet with leftover oil.  When butter is melted add onion and garlic, suate until onion is tender, about 5-7 minutes.

Add cooked onion mixture to a dutch oven. Then stir in chicken, chicken broth, tomato sauce, diced tomatoes, white beans, italian seasonings, salt, and pepper. Cook on medium high heat. When mixture starts to boil, slowly stir in parmesan cheese and stir constantly until mixed in and melted. Next add tortellini, cook for 5 minutes. Add spinach and cream cook for 5 more minutes. Turn off heat so tortellini will not overcook. Add fresh basil before serving. 

 
 

Garlic Pot Roast with Veggies

Garlic Pot Roast with Veggies serves 10-12

1 4-5 lb chuck roast 10 cloves garlic, peeled olive oil salt pepper 2 cups beef broth 1.5 lbs small yellow poatoes, quartered 1large onion, peeled and thinly sliced 3-4 carrots, peeled and cut into 2 inch pieces 1/4 flour 1/2 cup water

Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. 

Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. 

Remove from the pan and place in crock pot.  Throw sliced onions on top. pour beef broth over the onions. 

Cook on low for 6-7 hours. Prepare the carrots and potatoes and then salt and pepper. Add them to crockpot. Let them cook for one hour. 
 Remove the roast and veggies and potatoes from the crockpot and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.

Mexican Fiesta Pasta with sausage

Mexican Fiesta Pasta with sausage serves 8

ingredients 1/4 olive oil 6 bratwurst with mexican flavors, 1/4 inch thick slices (I used green chile brats) 1 yellow onion, finely chopped 2 large tomatillos wrappers removed, thinly sliced 1 red bell pepper, cut into 1 inch pieces 1/2 teaspoon kosher salt 1/2 to 1 tsp of Emerils essence creole seasoning 2 cloves garlic, minced 1 10 oz can original rotel   1 10 oz can whole green chiles, cut into 1 inch pieces, reserve juice  1/2 cup sour cream 1 1/2 cups cojita cheese, shredded (more for garnish) 1/4 cup fresh cilantro, thinly sliced 16 oz bow tie pasta, cooked according to directions
Directions Prepare onion, tomatillos, green chiles and red bell, set aside. 

Slice brats. In a large skillet heat oil.  Add brats and onion, cook until onion is soft and opaque. Add tomatillos, green chiles, red bell peppers, salt and Emerils essence(1/2-1 tsp depending on how much spice you like), cook until veggies are tender. Add garlic, stir for 1 minute. 

Add rotel, mexican tomato sauce, sour cream, cojita cheese and green chile juice, let simmer for 15 minutes.  

Then add cooked pasta, mix well. Toss in cilantro.

*While sauce is simmering, boil pasta according to directions on package.
**Great dish to use if you have leftover brats from barbecue.  ***

Avocado and Shrimp Fettucine

Avocado and Shrimp Fettucine  4 servings
1 TBL butter 1 tsp minced garlic 2 TBL minced fresh parsley 1/2 lb shrimp, peeled and deveined  2 TBL  dry vermouth or white wine 3 TBL butter 1/2 cup heavey cream 1/4 cup freshly grated parmesan cheese 1/4 to 1/2 crushed red pepper flakes  1/4 tsp salt 1/4 tsp freshly ground black pepper 9 oz fettuccine, cooked al dente and drained 1 avocado, peeled, pitted and cubed In a large skillet, heat 1 TBL of butter over meduim-high heat; add minced garlic and cook 1 minute. Add parsley, shrimp and wine and cook for 2 minutes, stirring constantly, until shrimp turn pink.  Do not overcook. Transfer shrimp mixture to small bowl. In same skillet, heat 3 TBL butter until melted. reduce heat to low and add cream, parmesan and red pepper flakes; cook for 3 minutes, stirring constantly, until cheese melts and sauce is smooth. stir in salt and pepper.  To serve, place warm fettuccine in a serving dish, add shrimp mixture, stiring to combine.  Add cream mixture, mix well.  Add cubed avocado and toss gentle to coat throughly. 

Quick Buttery Beer Bread

Quick Buttery Beer Bread makes 1 loaf

Ingredients: 1/2 cup butter 3 cups self rising flour 2 TBL sugar 1 12 oz beer Directions: Melt butter and pour enough into a 9x5 inch loaf pan to coat bottom. 

In a large bowl, mix together flour, sugar, and beer.  

Spoon dough into loaf pan.

Pour remaining butter over the top.

Bake at 350 degrees for 50-60 minutes or until bread is a light golden color.  Let stand 10 minutes before cutting with a serrated knife. Serve warm. 
*If you don't have self rising flour you can make it. You will need to triple the recipe to make the beer bread.  1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt mix well