"Ole" Fashioned Banana Pudding

 Great Day everyone!  I hope you and your loved ones are preparing for some wonderful celebrations in the upcoming weeks.   Today I  met a gentleman by the name of Eric.  We talked about preparing something for Thanksgiving to be shared with others.  He told me he was preparing  Banana Pudding.   I thought what a great dish. Although his recipe was for a more quicker dish than what I am accustomed to,  I still thought I could give some enlightenment of a much better flavor and arouse his culinary skills.   So, I planted the seed of "Preparing a Dish That Gives a Flavor of Divinity. "  Banana Pudding made from scratch  can do just that to your flavor buds. My first experience of it did that.  I was very young, visiting the south and  my Aunt Geneva made this dish for our dinner dessert.   I will  never forget that first bite. Ahhhhh and  😋 yummmm, UMPH!  

With all that being said,  let's get to this heavenly treat.  You will need the following ingredients so, let's gather and make our preparation.

Serves 6-8

Ingredients 

6 large eggs - separate yolks and whites of                          4.  Save the whites in a                                      separate bowl.  Add the             remaining 2 eggs do not separate them.

4 Tablespoons of ALL Purpose Flour

1 cup Sugar

3/4 Teaspoon Salt 

2 1/2 Cups Whole Milk- I use 1 1/2 cup of      Whole Milk and 1 cup of 1/2 &1/2.

1 Teaspoon of Vanilla not Imitation. 

Cooking Spray

1 box of GOOD Vanilla  Wafers.

  Use a large casserole dish for this recipe 

Spray all sides and the bottom of the baking dish to prevent dessert from sticking.

How to Temper eggs for a Pudding:

Now to make the Pudding.   In the main mixing bowl add the 3 tablespoons of flour, egg yolks and the 2 eggs and 1/2 cup of sugar add the vanilla.  Mix until blended. Pour into a medium flat saucepan (frying pan will do) add a small amount of the milk to liquefy it.  Place on the stove top.   Turn the stove on medium high.  Continue to stir and  add the remaining milk. Stir until it thickens.  Turn stove off now.

Layering the casserole dish: 

Place cookies faceup on the bottom of the dish and along the  sides.   Use a large mixing spoon ( like the one you use for Chili) to cover the cookies, then a layer of bananas,  cookies, cream, bananas.  Line the sides, Continue with the layering until the dish is full.  Set aside.

Turn oven on 375 degrees.

How the Meringue is created:

Remember those egg whites? OK, uncover them. With a mixer (hand-held or A Stand Mixer)  using the whip attachment,

Whip them up!  They will start to get fluffy.  Add some of the sugar, a PINCH of salt and the remaining sugar.  Continue to Whip. Add sugar gradually.  They will now become White, Fluffy, and will hold a peak form!

Add this meringue to the TOP of the Banana Pudding in the casserole dish.

Place uncovered in the oven for about 15 minutes. The meringue should begin to brown.  Remove from the oven and let cool down some.  Slice when cooling has completed and enjoy!!!!

HAPPY HOLIDAYS EVERYONE!

Bon Appétit 

 

Let's Make A Minute Weekday Meal For One

 Cooking for one isn't always easy or enjoyable.  But when you are hungry and don't want take-out or leftovers you have to be creative.  So, let's see what is in the refrigerator and the freezer.  I found some Eggs, Butter, some Pre-cooked Rice, and Peeled/Deveined Frozen Jumbo Shrimp.  Ok, let's check the cabinet for seasonings.  No time for chopping tonight.  Ok, I found Onion Powder, a bottle of  Fisherman's  Seafood Seasoning, Garlic Powder, Thyme, Parsley, and Mesquite  salt,  or you can use Himalayan Pink Salt. Seems good to me and I know there will be a great aroma throughout the house.  Oh yeah,  let me look in my take- out condiment jar for 2 packets of Soy Sauce.

Now that we have all the necessary ingredients for a BOMB TASTING Shrimp Fried Rice let's get to cooking.  We will need a medium skillet, a knife, tongs and a plate.

Place the skillet on a medium setting.   I use gas so, it's ok if you're electric.  Place 2 tablespoons of butter in the pan.  Once melted place as many shrimp as possible inthe pan.  Turn the setting down to low.  Sprinkle the Seafood Seasoning lightly on the shrimp.    After 2 minutes turn them over using the tongs.season this side with Thyme,  Garlic Powder, Onion Powder and salt.  Do not over season.   Remember,  a little goes a long way.   Turn them back over again. Cook until they are pink on both sides.  Remove them from skillet and place on a plate.  

Do not remove the juice or seasoning from the skillet.  Place at least one cup of the pre-cooked rice in the skillet with this seasoning mixture.   Add 1 teaspoon of Parsley.   Crack 2 eggs into the rice mixture  and stir.  Add  1 package of soy sauce in this seasoned rice mixture.  Plate Rice and add Shrimp.  20 minute meal.  Easy- Peasy.  Bon Appétit! 

Winter Body Prepping

Fall is coming towards us so very quickly and before we know it...BOOM!  It's Winter.  Cold weather, blowing winds and SNOW.  All of this makes you think about getting  and staying warm.   Bundling up in that Sherpa wrap you received last Christmas or putting on your warmest PJ'S and cozying up with a book and a cup of Hot Chocolate better yet, some of that Tea you created during the  summer.  If you didn't find the time to create your own Teas here are some blends you can look for and maybe create a mix of your very own.

Early Morning  Energizer

Rosemary

Lemon Grass

Pineapple 

Ginger

Honey

Steep with  Hot water

Stomach Soothing/Calming Tea

Peppermint

Rose Hips

Dill

Lemon Grass

Agave Sweetner

Steep with Hot Water

Arthritis and Joint Inflammation 

Sage

Cloves

Allspice

Apple

Heat & Steep with Pomegranate juice

For Smoothies try these:

Energy Booster Smoothie

Wheat Grass

Dates

Cranberries 

Apples 

Sunflower Seeds

An Excellent Immunity Booster

Oranges

Papaya

Pear

Peach

Thyme

Oregano

Swiss Chard

Pumpkin Seeds

Blend with Ice

These are just a few drinks to help  you feel comfortable and healthy.  Needless to say,  they all will help with other body needs and keep the extra pounds off during the "Comfort Food" months.  'Cause Summer will return. Sooner than we want...maybe.

I have more planned to keep us hydrated and on point for weight goals, with a lot of nutritional happiness from some GREAT MEALS.   So, blend some herbs, nuts and  fruits, heat up some water lay back and Sip and then Sip again!  Bon Appétit 

Lady Marisha 

Homemade Biscuits

 Who doesn't enjoy a good smooth and soft biscuit?  Warm and buttery just out of the oven.  Today I want to share my recipe for such a biscuit with you.   Now, I have been baking this biscuit for years and it always comes out just right.  I would use Bread Flour, All Purpose Flour and maybe some of both.  It always worked.  But earlier this Spring I was  gifted 25 lbs. of KING ARTHUR All Purpose Flour and BAM! Just like that it raised the biscuit to another level.  

     The texture of the mixture when everything was combined felt like soft, pillowed, thick cream.  I don't mean it was gushy or mushy.  It was a well-formed ball of goodness and you knew that it was RIGHT!   So, here goes the recipe and you will see what I mean.   Take your jewelry off as you will be using your hands.   😋 

Ingredients

Large Bowl (non-metal)

Medium Biscuit Cutter or Medium-Rimmed Glass

A Fork or Pastry Cutter

Rubber Spatula 

Cutting Board

3 cups -King Arthur Flour- save 1/2 c for the board and kneading

1 Tablespoon  Baking Powder

1 Teaspoon Salt ( I use Pink Himalayan)(Stir these 3 together)

1/3 Stick of BUTTER (not margarine)

Cut the butter into  thin slices and add into the bowl with the flour (dry) mixture.  Continue until all butter is mixed.  

Make a well hole in the middle of the flour/ butter mix. Then add...

2 cups- Heavy Whipping Cream.  Mix together all ingredients.  It probably  a little bit too dry here.  Sooo,  Make another well hole and add...

3/4 cup of Half & Half (a tad more if needed for the feel.

Use your hands from now on to incorporate everything.  DO NOT KNEAD OR OVERWORK THE DOUGH!!! It will make the BISCUITS HARD.  So blend about 3 times by hand.  If it is sticky and not a soft ball add a small amount of the  saved 1/2 cup of flour until it is a soft ball.  NO STICKY BISCUITS  HERE! All of the biscuit mix should be in the ball not the bowl.  

Add some flour to your Board or Counter whichever you are using. To prevent dough from sticking to the board while shaping.

Place the dough ball on the Board and flatten with the ball of your hand (heel) to a thickness of about 1&1/2 inches in a circle.

Use your Biscuit Cutter/Glass to cut biscuits

Place cut biscuits in a baking or pie pan.  The closer together the better.  FYI-It helps them to rise more.

Re-roll used dough, flatten as before,  and cut more biscuits.  Continue until ALL dough is used.

STICK FORK INTO EACH BISCUIT  SLIGHTLY TWICE.

Place into a pre-warmed oven  at 350 degrees for 17-20 minutes...

The tops will be slightly beige brown.   Turn the oven OFF.  LEAVE BISCUITS in for another 5 minutes and they will become a light brown.

Remove biscuits from the oven and  Butter the tops and the inside if desired.

Bon Appétit !

Grilled Red Snapper

 Yesterday as I was traveling from Pawleys Island on my way home I stopped at my favorite place to buy seafood.   I immediately noticed the pink fish on display  in the case and knew I was in for a treat!  There was a young man in front of me making his seafood purchases also.   He was filled with a  culinary quest and immediately seized the opportunity to increase in his endeavor to learn something new.   Needless to say,  he hit the JACKPOT!  He inquired about the preparation in cooking the pretty "pink" fish.  I gave him a quick lesson but I felt the need to ensure he would not forget how to prepare this fish.  After all,  I am the "Queen of Cuisine", especially Seafood.   So, I gave him my card and screenshot my Blog Page for him.  I also told him I would feature the grilled preparation and recipe for this fish.  I know both he and his wife will enjoy this scrumptious meal.  So with all that being said, here goes LadyMarisha's Recipe for...

                                         GRILLED SNAPPER

CLEAN, SCALE AND  REMOVE GUTS .  RINSE WELL.

ALUMINUM FOIL.    THICK/STURDY ONLY

INGREDIENTS 

2 tsp SALT (SMOKED IF AVAILABLE)

1 tsp WHITE PEPPER IF POSSIBLE.  IF NOT BLACK PEPPER WILL WORK

2 tsp THYME

1 tsp DILL

LEMON

1/2 stick BUTTER

1/2 tsp GARLIC 

1 tsp HUNGARIAN PAPRIKA. ( SMOKED ONE IF AVAILABLE)

1-2 tsp EVOO...( EXTRA VIRGIN OLIVE OIL)

Charcoal,  fluid and Grill

STEP ONE...Light  the grill.  Build a pyramid of the brickets and apply lighter fluid.  Light the brackets.  Let them burn for about 7-10 minutes.   Then flatten them out with enough brickets for the length for the size of the fish.

STEP TWO...Tear off MORE than enough aluminum foil to wrap the fish .   Apply small amount of  EVOO on the foil to prevent fish from sticking.

STEP THREE...BUTTERFLY THE FISH.   This simply means to finish the cut where the fish was gutted.  From Belly to the Tail and up to the head.  Use a very thin knife for this because you are going to cut almost like you are fileting it but you will stop at top of the fish.  Stop where the Top Fin is present.   You should be able to open the fish up like a BUTTERFLY!  VOILA'!!!

STEP FOUR... Mix Salt, Pepper, Garlic, Dill, Thyme and Paprika together in a small bowl.

STEP FIVE...Cut Lemon in half.  Squeeze 1/2 over both insides of fish.  Cut the other half into wedges and save for later.

STEP SIX...APPLY/SHAKE  the above mixture on the inside of the fish.   Save some for the outer skin sides.

STEP SEVEN...Cut BUTTER  not margarine into six 1 inch pats (squares).  Place them on the open side of the fish closest to you.

STEP EIGHT...CLOSE THE FISH AND WRAP IT IN THE ALUMINUM FOIL.    WHEN WRAPPING IN FOIL ALWAYS USE A FOLDING METHOD.   THAT IS FOLD THE LENGTH AND THEN THE TWO SIDES.  FOLDS SHOULD BE ON THE TOP.  THIS PREVENTS SCRUMPTIOUS JUICES FROM COMING OUT.

STEP NINE...COOK ON EACH SIDE FOR 8 MINUTES ONLY!!  THIS IS A TOTAL OF 16 MINUTES.  REMOVE FROM THE GRILL AND LET IT SIT WRAPPED  FOR 3 MINUTE'S. 

STEP TEN...OPEN FOIL, SMELL THE WONDERFUL MEAL YOU HAVE CREATED, SERVE AND ENJOY!

BON APPÉTIT!!!

If you prepared this  Recipe don't forget to leave a comment.   I appreciate your comments. 

Let's Gather Around The Table for Eggplant Parmigiano

 I have taken time off to collect, gather and put into form many new ideas and recipes.

I have joined others who have been  gardening, canning, cooking and creating things for years.  It has been a very enlightening experience and I am  now ready to share some of what I have learned.  I  hope you are ready because this is going to be a culinary experience  indeed!  

I will  start with a very simple recipe that I  promised one of my garden seed exchange friends two days ago.  She posted pictures of her recent garden haul that included Eggplant and was desiring a recipe.  I asked if she had any of the following plants in her garden:  Onions, Orange or Yellow Bell Peppers, Parsley, Garlic,  Tomatoes, Thyme, Basil .   These plants are all ingredients for Eggplant  Parmigiano.  The addition not grown in the garden is Cheese, Panko, Eggs, Salt, Pepper, milk and EVOO (Extra Virginia Olive Oil).   Now I prefer to use Mozzarella, Parmesan Reggiano andHu some Pecorino Romano for my cheese combo.  Never use pre-grated cheese also opt for the ones you must grate and/or slice.  The flavor is sooo much better.  Please read instructions first.   Having said all of this let's get to the cooking.

****RECIPE****

Wash all vegetables and set aside

***CREATE MARINARA SAUCE***

2 Cans or 56 ounces of CRUSHED Tomatoes

2 cans or 12 ounces of Tomato Paste

2 tablespoons of chopped Basil

2 tablespoons of chopped Parsley

3 minced Garlic Cloves

1/2 cup Pecorino  Romano  Cheese (Grated)

1 tablespoon EVOO ( Extra Virginia Olive Oil)

3 1/2 cups of water

In a medium saucepan on low heat add the EVOO, Garlic, Basil and Parsley. 

 When the garlic turns golden brown.  DO NOT BURN THE GARLIC, please. Add other

 ingredients except Pecorino cheese.

 Stir often Cook on low.

Add Pecorino  Romano Cheese AFTER 30 MINUTES.  Continue stirring. Cook for another

 30 minutes.  Turn stove off.

***Now for the Eggplant!***

Assemble 3 bowls***1 for Flour---------1 for Eggs *WHISKED*--------1 for Panko***

3 Cups All Purpose  Flour

6 Eggs

2 Cups Panko

2 Cups Italian Bread Crumbs

BAKING DISH WITH MARINARA SAUCE

6 Eggplants 

If Eggplant is fresh picked and young do not peel.  If store bought and large, peel it!

Slice in equal sizes of 1/4 inch rounds

Soak in 1/2 cup of milk

Heat 2 Cups of Canola Oil in a non-stick frying pan 

***QUICKLY***

Dip 1 Eggplant round at a time into FLOUR--EGGS--PANKO/BREAD CRUMB 

 and Hot oiled Frying Pan until lightly browned.

Quick.  Quick.  Quick

Then place them on a paper towel to drain grease off.

Make sure all pieces of Eggplant are fried brown on both sides. 

Heat oven at 350 degrees

***NOW COMES THE LAYERING***

***Use only about 4-5 cups of Marinara Sauce*** 

Place Eggplant into the Baking dish with the Marinara Sauce about 1-2 inches.

Shred or slice Mozzarella Cheese over them.

Grate Parmesan Reggiano over the Eggplant.  Cover with Marinara Sauce.

Repeat until all Eggplant is used.

Make sure you end this with Marinara Sauce  and shredded sliced Mozarella. 

Bake uncovered at 350 degrees until cheese is melted, bubbling and lightly browned.

Add some Basil leaves on top of bubbling cheese.

Voile' 

Let cool slightly.  Now slice and eat!

Bon Appétit!