Banana Pudding

Time for another sweet treat here at the Hungry Texan. I was thinking about the upcoming Labor Day holiday and recalled that I haven't shared this Banana Pudding with y'all.

Banana Pudding has always been a summertime favorite of mine. Its rich, creamy, and full of fruit and cookies, what's not to love?

Banana Pudding
(printable recipe)
adapted from Paula Deen

1 12oz. carton of cool whip*
1 14oz. can sweetened condensed milk*
1 8oz. block of cream cheese, room temperature
2 c milk
1 5oz. box instant vanilla pudding (use french vanilla if you like)
6 bananas, sliced thin
1 large bag vanilla wafers, or 1 box

*I like to use fresh sweetened whipped cream, but cool whip is quick and easy. Use what you like. Also, I couldn't bring myself to use the whole can of condensed milk. I put in about 3/4 of the can.

Whisk the milk into the instant pudding mix and set aside. Combine the condensed milk and cream cheese, beat until smooth and thoroughly combined. Add to the pudding and whisk until smooth. In a large trifle dish or baking pan put down a layer of cookies, then bananas, then pudding, and finally the cool whip / whipped cream. Repeat the layers, ending with the cool whip. Top with additional cookies if desired.

Here's another fun way to serve it:


Hank and I enjoyed these the next day with lunch. Layer the pudding into half pint jars, top each with a cookie and a lid and you have an extremely portable and delicious dessert. Great for a picnic or lunch box!

Salsa Roja

This is the salsa I grew up with. I remember watching my grandpa in awe as he mixed up huge quantities of his special salsa at the Goldrush Cafe. It has always been a customer favorite, and definitely a favorite of mine as well. Simple, spicy, and full of fresh flavor, this classic red salsa hits the spot.

I've scaled this back and tried to simplify the process slightly, since I never need such a large batch. His salsa was always hand chopped, I think that makes it that much more special but feel free to use your food processor if you like.

Salsa Roja
(printable recipe)

4 roma tomatoes
1/4 large white onion
3-4 jalapenos
handful cilantro
3/4 c tomato sauce
salt & pepper to taste
garlic salt to taste

Slice the tomatoes in half lengthwise, give them a good squeeze to remove the seeds. Finely dice the tomatoes & onion, mince the jalapenos very fine or process in a food processor. (use caution / hold your breath when you open the lid. Trust me.) Combine with chopped cilantro and and tomato sauce, add a little water to get a consistency you're happy with. Season with plenty of salt, pepper, and garlic salt. Serve with fresh tortilla chips.

50 Ways to Use Preserves, Jams, Jellies, Marmalades & Fruit Butters

If you opened my fridge right now (please don’t!) you’d find that 1/3 is stuffed with condiments, 1/3 is filled with fruit, and the rest of the space is devoted to veggies, meats, and dairy. I am a self proclaimed condiment queen, I love to make sauces, dressings, salsas, dips, spreads, gravies, and preserves. So its no surprise they consume so much fridge (and cabinet) space. To me, these things can make or break a dish by adding the perfect complement of flavor, whether its a bit of tang, spice, or sweetness.

Many of you may have wandered how in the holy heck I was planning on using the multitude of things in my canning inventory...to tell you the truth I was starting to wonder myself!
So I racked my brain for a couple of days, got creative, went crazy, and finally made this list. I even scoured the internet and found links to provide a few examples and recipes. Enjoy!

1. preserves make a great crepe filling, raspberry crepes with nutella anyone?
2. swirl preserves, jams, and fruit butters into plain yogurt (or applesauce!) for a custom flavor
3. use jam or fruit butter as a glaze on a fresh fruit tart, how about an apricot tart glazed with apricot honey butter...
4. mix jam with cream cheese and use as a filling for stuffed french toast
5. glaze a ham with pineapple and apricot jams


6. make these jammy oatmeal crumb bars (photo via Blue Ridge Baker)
7. spoon warm preserves over ice cream, pair with a brownie or sponge cake, and top with chopped nuts and whipped cream for a decadent sundae
8. use preserves and fruit butters to top off a plain cheesecake
9. mango butter (or any fruit butter, really) makes a delicious cake filling, its a great way to liven up plain yellow cake
10. turn a pint of sweet potato butter into sweet potato pie by adding an egg to make the filling set


11. make berry lemonade
12. use a spoonful or two of your favorite preserve in a fruit smoothie to add sweetness and fruit flavor
13. use a bit of jam to fill a cupcake (cut out a round peg from the top, fill with jam, replace the cake, and frost for a sweet surprise)
14. make this baked brie appetizer
15. peanut butter and jelly sandwiches (duh)
16. spoon warm preserves over pancakes for breakfast (or dinner!)
17. fill a macaron with jam
18. if you're running low on fruit for mixed berry mojitos, add a bit of blackberry or raspberry jam and omit the sugar

19. make a fruity vinaigrette (photo via Allrecipes.com)
20. try this tasty flavored margarita
21. fill a kolache, empanada, turnover, or danish or sweet roll with jam (hey, thats 5!)
22. hot jam breakfast sandwiches
23. jelly doughnuts anyone?
24. make thumbprint cookies
25. homemade pop tarts are gaining popularity
26. add a tablespoon of hot pepper jelly to stir fry just before serving


27. make sweet peach bbq sauce, combine 2 parts peach jam and 1 part bbq sauce... OR try a spicy pineapple variation: substitute pineapple jam for the peach jam and add fresh minced jalapeno pepper for a spicy sweet sauce that’s delicious on chicken wings.
28. how about some fruity, frothy punch?
29. these sound delicious...fruit preserve chocolate truffles
30. hide a layer of jam in a meringue pie, how about raspberry or strawberry with lemon meringue? (spread the jam on the prebaked crust, freeze for a few minutes to set the jam and then add filling) ooh or swirl blackberry jam into key lime pie! how gorgeous would that be?
31. try this devilish steak sauce
32. make fancy flavored butter or cream cheese (2 parts room temperature butter with 1 part preserves, beat until thoroughly combined, chill if desired)
33. how about some spicy sweet jezebel sauce?
31. make a jam cake


32. bake a bit of jam into muffins, try these or these (photo via Good Things Catered)
33. turn those yummy drippings from pork or chicken into a delicious pan sauce with a cup of preserves and a teaspoon of balsamic vinegar (try cherry or strawberry preserves, season with salt & pepper to taste)
34. fold in 1/3 - 1/2 c of preserves into your favorite brownie mix for a new twist on the traditional
35. hot pepper jelly (or any preserve really) spooned over a block of cream cheese and served with crackers is always a hit
36. make sweet & sour sauce (puree, then bring to boil, stir until thick)
¼ c peach preserves
¼ c apricot preserves
5 tsp white vinegar
1 ½ tsp cornstarch
½ tsp soy sauce
½ tsp yellow mustard
pinch of garlic powder
4 tsp water
37. spoon your favorite jam over baked apples or pears
38. make a fresh fruit pizza, use a bit of jam for the sauce, add fruit and sprinkle with ricotta or bits of cream cheese, bake!
39. lil' smokies swimming in equal parts warm grape jelly and chili sauce, strange but good
40. have a tea party, serve your favorite tea blends, crumpets, and an assortment of preserves
41. have a tasting party, put out a cheese plate with jam pairings, crackers, and wine
42. how about a grilled cheese with hot pepper jelly?
43. combine hot pepper jelly with a bit of mayo and horseradish for a unique sandwich spread
44. add preserves to a sweet noodle kugel


45. make this chicken tagine (photo from Gourmet)
46. thin jam with a little water and warm to make a syrup, poke holes in a still warm cake, pour syrup over the top to infuse the cake with flavor
47. try an orange marmalade ale
48. fold preserves into fruit fluff desserts, like this one
49. layer preserves in a trifle with fresh fruit, pudding, and whipped cream
50. oh yeah, and you can spread it on toast!

I wish I had as many uses for pickles and relishes... I’ll have to think hard on that one. Tell me, how do you like to use your home canned goods?

Mango Butter

I have to say this Mango Butter has been my favorite fruit butter yet. It makes a delicious spread, works wonders on plain cake, and will soon grace some chicken wings (tonight!). I didn't mess around with this stuff and knew I better put up full pints instead of smaller jars. Once you taste it you'll see why. The flavor is pure mango, bright, fruity, sweet but not cloying, liquid gold.

Mango Butter
(printable recipe)

4 lbs. ripe mangoes
1 1/3 c water
4 1/2 c sugar
grated rind & juice from 2 lemons

Peel and core the mangoes, puree the flesh. Bring puree and water to a boil, then simmer 15-20 minutes. Add sugar, lemon rind, and juice. Bring to boil, then reduce heat and simmer 35-40 minutes until reduced and thick. Prepare canner, jars, and lids (see Canning Basics).
Pour into 3 pint jars and process for 15 minutes in a hot water bath.

Vanilla or cinnamon may be added for a change of flavor, but I prefer this mango butter as is.

Pork & Green Chile Enchiladas

After returning from our recent trip to New Mexico I was determined to make my own version of the enchiladas we had in Taos. I loved the idea of pork and salsa verde in an enchilada, similar in flavor to my Calabasitas con Carne de Puerco, but a unique dish all its own.

There are two components to this dish, the enchilada sauce and the filling. Feel free to mix and match these with other filings and sauces to make your own combination. Try chicken, beef, or cheese filling.

Pork & Green Chile Enchiladas
(printable recipe)

Salsa Verde para Enchiladas
15 tomatillos (about 3” diameter)
6 poblanos
1 small white onion
1 jalapeño
1 tsp. salt
squeeze of lime juice (optional)

Roast the poblanos until they are blackened on all sides, peel and remove stems and seeds. Add to the food processor.
Boil the tomatillos until they begin to soften and turn color. Remove and add to food processor.
Remove the stem and seeds from the jalapeño. Roughly chop along with the onion. Add to food processor with remaining ingredients. Blend until smooth, you may need to work in batches.
Then run the sauce through a mesh sieve, save the pulp. (This should yield about 1 1/2c pulp, use a cup for the pork and save the rest to tuck into a quesadilla or add to tacos)



Pork Filling
3 lbs. country style pork ribs
2 bay leaves
1 c water
salt & pepper to taste
3 cloves garlic, minced
1 c leftover pulp from straining salsa verde

Season the pork with salt & pepper and sear on all sides. Add to a crockpot with remaining ingredients. Cook on low 8 hours or on high for 5 hours until tender.
Carefully remove the pork and shred or chop, add a bit of the leftover juice to keep it moist.


For the Enchiladas
corn tortillas
oil for frying
shredded cheese, I like habanero cheddar or monterrey jack (use any melting cheese you like)
crema fresca

Fry the corn tortillas one at a time in about 1/2” of hot oil. You want to pass them through the oil briefly, until they are just soft and you begin to see bubbles form, about 15 seconds per side. Stack these on a plate and allow them to cool before you handle them. Meanwhile set up your assembly station. I like to use a pie plate to dip the tortillas in the sauce. A good size baking dish is great for rolling and holding the finished enchiladas.

Here’s the procedure:
Dip each tortilla in the green sauce, coating both sides. Place the filling (about 3 tablespoons) a bit off center (closer to you than perfectly centered), form into a log. Bring up the edge closest to you and roll like a cigar, keep the finish end at the bottom to prevent it from coming undone. Repeat until you have a pan full, or roll as many as you need. (these taste great reheated, but they can start to fall apart the next day)

Cover the enchiladas with additional sauce and shredded cheese. Bake for a few minutes to warm them through and melt the cheese. Alternately you can plate them up individually, cover with sauce and cheese, then microwave or put them under the broiler for a minute, this makes for a nicer presentation if you care for that sort of thing. (also the reason “the plate is hot!” at Mexican restaurants)

Top with a good amount of crema fresca. Trust.

Habanero Cheddar

Yumtown. I see nachos in my future...

Sangria

I'm not much of wine drinker, I much prefer beer, but I do enjoy a glass of fruity sangria every once in a while. Here's my version of this classic wine cocktail.

Sangria
(printable recipe)

1 bottle Spanish red wine
1 1/2 c fresh squeezed orange juice
1/4 c fresh squeezed lime juice
1/2 c pineapple juice
sugar
sliced oranges, limes, and pineapple
soda water (a fizzy pineapple soda works nicely too)

Combine wine and fruit juices, add sugar to taste. I used about 1/4 c of sugar. Add the sliced fruit (I didn't have any pineapple to spare but I did have a core that I threw in), chill for at least 4 hours.
Serve in a tall glass with additional fruit to garnish. Top off each glass with a splash of soda water for a bit of fizz.