Rice pudding – sounds kind of gross if you ask me, but I promise it is anything but! I chose rice pudding out of necessity. I had all of the ingredients already on hand and no time to make a Trader Joe’s run, so rice pudding it was. I actually came across this recipe by accident while looking for something to cook for dinner and what a pleasant surprise.
I always loved getting the pudding snack packs in my school lunches as a kid. Why parents think feeding your 8 year old straight sugar is a good thing is beyond me, but I was pleased, nonetheless. I would grab my pudding cup and slurp that stuff down faster than you can say spoon. Think of this rice pudding as an adult’s tastier version of tapioca, minus the preservatives and artificial colors and flavors.
2 1/2 cups half & half (whole milk works too)
1/3 cup uncooked white rice
pinch of salt
1/4 cup brown sugar
2 teaspoons vanilla
1/4 teaspoons cinnamon
1/3 cup raisins
In a medium sauce pan, mix together the rice, half & half and salt and bring to a boil over high heat, stirring continuously. When it has come to a boil, reduce the heat to meduim-low and continue to cook until the rice in tender, about 20 minutes.
In a medium bowl, whisk together the eggs, brown sugar, cinnamon and vanilla.
Temper the egg by whisking in one cup of the rice mixture into the egg bowl (be sure to really whisk at this stage so you don’t accidentally cook the egg). Return the egg/rice mix back into the sauce pan and cook an additional 5 minutes until the pudding has thickened. it should be about 160º. Don’t let the pudding come to a boil or it will curdle.
Key lime pie is my all time favorite dessert, but it can be hard to eat an entire slice (who am I kidding, I could eat an entire pie) because of how sweet it is. The solution you ask? Key lime bars! Get all of the deliciousness that is key lime pie in a tiny, tasty square.
Key limes are the epitome of summer to me. The first time I had key lime pie was in Florida on a sweltering summer day. I was in love at first bite. Since then, I’ve lay in wait, seeking out every opportunity there is to make that mouthwatering treat. Suffice it to say that I’m pretty great at coming up with reasons to make it.
Key Lime Bars
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1/4 cup sour cream
2 egg yolks
1/2 cup key lime juice*
1 teaspoon zest (3-4 key limes)*
Preheat oven to 350º.
For the crust, combine the graham cracker crumbs sugar and melted butter. Press the mixture into an 8 inch square baking pan and bake for 5 minutes.
In a medium bowl, make the filling by whisking together the sweetened condensed milk, sour cream, egg yolks, key lime juice and zest.
Pour the filling over the crust and bake an additional 10 minutes, or until the center has set.
Cool completely and refrigerate for several hours before slicing and serving.
*Regular lime juice and zest can be substituted if desired.
I want to preface this by saying that this ranch dressing is bomb. Whenever I see anything with the word “skinny” in front of it, I usually pass right over it. Half the calories for half the flavor? No thanks. This dressing, however, has all of the flavor you want in a ranch dressing and none of the guilt for soaking your pizza salad in it. (more…)
I probably don’t know you, but I’d bet you enjoy a quesadilla now and then because you probably love cheese. Who doesn’t? Cheese is like a solid hunk of love and happiness just waiting to be consumed. Melt it up and you’ve got liquid gold. Add it to just about anything and whatever you were cooking is easily 1000x better. Mix it in with pico de gallo, black beans and roasted corn, wrap some tortillas around it and you’ve got a mean meal. Cheese, you could say, makes life just a little bit better.
Quesadillas are great because they’re cheap, quick and delicious, but sometimes I want to step my quesadilla game up a bit. Unbeknownst to me, I had all of the makings of a great southwest style quesadilla already in my kitchen. A can of black beans: check. Frozen fire roasted corn: check. Pico de gallo: check. Mexican shredded cheese: check. Tortillas: oh crap. Okay, I had almost all of the ingredients. I literally ran to Trader Joe’s (jk, I drove) just to get tortillas for the epic quesadilla masterpiece I was about to make. 10 minutes later and I was in quesadilla heaven, and you can be too!
Southwest Corn and Black Bean Quesadillas
tortillas of your choice (I prefer a corn and wheat blend)
1 cup of pico de gallo
1 can of black beans, drained and rinsed
1 cup of frozen fire roasted corn, thawed
shredded Mexican cheese
Heat up a large skillet with a tablespoon of oil (or butter) over medium heat.
In a medium bowl, mix together the pico de gallo, black beans and corn.
Place one tortilla in the preheated skillet and add some shredded cheese. Spread about 2 tablespoons of the corn and black bean mixture on the tortilla and top with more cheese. Place the second tortilla on top, cover and let cook until the bottom is crispy and the cheese has melted. Flip and continue to cook until done.
This quesadilla is delicious all by itself or with homemade guacamole. Enjoy!
Friends, I give you the ultimate brunch food: bacon cheddar waffles. Can we just appreciate how amazing brunch is? You get the sweet, sugary breakfast foods mixed with the decadent, savory lunch items and it is magical. (more…)
Wait, what? I know, that’s what I said when I first came across a recipe for savory bread pudding. I’ve made many bread puddings in my life, usually when I burn a batch of bread or it’s going bad and I know I won’t eat it in time. But I’ve always made sweet bread pudding, usually loaded with vanilla bourbon sauce and pounds of sugar. (more…)
There are two types of people in this world. People who like perfect, slightly green bananas and people who like spotted, brown bananas. I obviously like the former. But what to do with the old bananas? Why, muffins of course! Or banana bread, or banana pancakes, the options are really endless here, but for the sake of this post, I went with blueberry banana muffins. (more…)
I absolutely love when I can make something myself instead of buying it at a store (though I do adore going into Trader Joe’s). One thing I’ve been wanting to make for quite some time is homemade dill pickles. (more…)
I hardly ever buy fresh basil because I can never seem to use it all up before at least half of it goes bad and no one likes moldy basil sitting on their kitchen counter. I even had a basil plant at one point and thought, “hmm, maybe this will solve my basil problem!” However, I just ended up killing the plant instead. I also killed my succulent, but that’s another story. (more…)
One of the frequent desserts in our house growing up was poor man’s peach cobbler. My mom would make this on the regular, probably because she justified feeding her children sugar as long as it had fruit in it. Whatever the reason, it didn’t last long after it was out of the oven; between five people, the cobbler was gobbled up in a matter of seconds and for good reason! (more…)