Layered Pistachio Dessert

Just five ingredients and a few minutes of your time and you can throw together this stunning dessert, just in time for St. Patrick’s Day. Although it’s difficult to really see in the photo, this dessert actually has four layers to it. The bottom layer is an OREO cookie crust, followed by a layer of pistachio pudding, which is topped with a lighter green layer of pudding and COOL WHIP combined, then topped off with a creamy layer of whipped topping and dusted with some reserved OREO crumbs. The pairing of chocolate and pistachio is magically delicious. It’s so refreshingly light, it practically melts in your mouth. Irish eyes will indeed be smiling when you dish out this tasty treat.

Coat bottom only of a 9x13-inch baking dish with non-stick cooking spray.

Finely crust the OREO cookies. A food processor works best; but if you don’t have one, zip up the cookies in a resealable plastic bag and pound away with a rolling pin. (What a great way to relieve stress while whipping up a scrumptious dessert.)

In small bowl, combine cookie crumbs and melted butter. 

Using a fork, mix well to thoroughly combine. Reserve 2 Tablespoons of the cookie crumbs for garnish. Press remaining cookie crumb mixture onto bottom of prepared pan. Refrigerate until ready to use.

In large bowl, combine both boxes of pistachio pudding mix with milk. Whisk for 2 minutes. 

Carefully spread 1-1/2 cups of the pudding over the crust.

Stir half of the COOL WHIP into remaining pudding. 

Carefully spread over pudding layer in pan. 

Cover with remaining COOL WHIP. 

Sprinkle reserved cookie crumbs over the top.

Note: I think you would get a more prominent color layering by using a smaller pan 9x9-inch. Then you would actually see the 2 shades of green when serving, but your crust would be thicker. Or, you could add a third box of pudding to make layers deeper.

LAYERED PISTACHIO DESSERT
Source:  kraft kitchen
Posted by: www.meldingmagic.com




INGREDIENTS:

• 36 OREO cookies, finely crushed (one 14.3-ounce package)
• 6 Tablespoons butter, melted
• 2 packages (3.4-ounces each) JELL-O Pistachio Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8-ounces) COOL WHIP Whipped Topping, thawed, divided

DIRECTIONS:

1. In small bowl, combine cookie crumbs and melted butter. Using a fork, mix well to thoroughly
    combine. Reserve 2 Tablespoons of the cookie crumbs for garnish. Press remaining cookie crumb
    mixture onto bottom of prepared pan. Refrigerate until ready to use.
2. In large bowl, combine both boxes of pistachio pudding mix with milk. Whisk for 2 minutes.
3. Carefully spread 1-1/2 cups of the pudding over the crust.
4. Stir half of the COOL WHIP into remaining pudding. Carefully spread over pudding layer in pan. Cover
    with remaining COOL WHIP. Sprinkle reserved cookie crumbs over the top.

Grilled Shrimp Tacos, Mango Slaw and Chipotle Cream

This past weekend, the weather was so warm and “springlike,” our outdoor grill was beckoning us. Was I ever excited to be able to fire up the grill again. I have had this overwhelming craving for shrimp tacos. It’s been on my mind for so long now, I already had the flavor combinations planned out. It had to be spicy, because grilled shrimp doesn’t cut it for me unless it’s got some heat. But, I also wanted to add a little tropical sweetness to offset the heat. So, I decided on spicy grilled shrimp, combined with a sweet and spicy mango slaw, then topped off with a chipotle cream. The only thing I wasn’t sure of was how to serve them, on a soft flour tortilla, or a crunchy corn taco shell. The easiest way to solve that dilemma was to serve them up both ways, so I did. The shrimp were marinated in a sauce that included the zesty flavor of lime, the spicy heat of jalapeno pepper and the sweetness of honey, combined with cilantro, garlic, cumin and chili powder. For the slaw, I combined cabbage, mango, red onion and blended it with some of the reserved marinade/sauce. Then the whole taco was topped off with a cool, but spicy, blend of sour cream and chipotle chilis. I could eat these every night of the week and never tire of them. These were amazing! Mike preferred the soft tacos, whereas, I was more partial to the crunchy shell. (Guess, I’ll be making them both ways from now on.) As far as taste goes, we couldn’t get enough of them. The shrimp was gone long before the slaw was. No problem, Mike made perfect use of the leftover slaw, the next day he grilled some hot dogs and topped it off with the mango slaw (the Carolina way). 

Soak wooden skewers by submerging in pan of cold water. A 9x13-inch baking dish worked fine for me. Place about a dozen skewers in the water. You may need to weigh the skewers down as they will be a bit buoyant. I use butter knives for this. Leave skewers soaking in water for a minimum of 30 minutes. 

Prep the veggies for the marinade/slaw sauce: Zest and juice limes. 

Chop cilantro. Mince garlic. Finely dice jalapenos (a mini food processor works well).

Make marinade/slaw sauce: In another bowl, whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper, honey, cumin, garlic, chili powder and salt. (You should end up with a heaping cup of marinade/slaw sauce.)

Peel and devein shrimp. Remove tails.

In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the refrigerator for 30 minutes.

 
Prepare veggies for slaw: Pit, peel and finely dice mango (you want pieces of mango small enough to fit in taco shell). 

Shred cabbage (if not using slaw mix in bag). Dice red onion. 

In large bowl, combine shredded cabbage, diced red onion and chopped mango with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.

Make Chipotle Cream: Finely chop chipotle chilis (a mini food processor works well). 

In small bowl, mix together sour cream and chipotle chilis until thoroughly combined. Cover and refrigerate until ready to use.

Preheat grill.

After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto skewers (about 3 or 4 per skewer). 

Place shrimp on grill, leaving some of the skewers to hang over the grill’s edge (for easier turning). 

Cook for 6 to 10 minutes, turning once, until shrimp are done. 

Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.

To serve: Remove shrimp from skewers. Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a dollop of chipotle cream sauce over the top. Serve with lime wedges.

GRILLED SHRIMP TACOS, MANGO SLAW AND CHIPOTLE CREAM
Source: Adapted from Unsophisticook
Posted by: www.meldingmagic.com

INGREDIENTS:

Chipotle Cream:

• 8 ounces sour cream
• 2-3 teaspoons finely chopped chipotle chilis in adobo sauce, or to taste

Marinade/Slaw Sauce (should make a little over a cup):

• 1/4 cup plus 2 Tablespoons, olive oil
• 1/4 cup plus 2 Tablespoons, fresh lime juices
• Zest of 3 limes
• 3 Tablespoons chopped cilantro
• 3 Tablespoons finely diced jalapeno pepper, with seeds
• 1-1/2 Tablespoons honey
• 1-1/2 teaspoons cumin
• 3 cloves garlic, minced
• 3/4 teaspoon chili powder
• 3/4 teaspoon salt

Shrimp:

• 2 pounds medium shrimp, peeled and deveined, tails removed
• Remaining 2/3 cup of marinade above
• About 12 wooden skewers (for grilling)

Mango Slaw:

• 1 (16 ounce) bag cole slaw mix, or 3 cups shredded red cabbage
• 1 large mango, peeled and diced
• 2 Tablespoons finely diced red onion
• 1/3 cup of marinade above

To Serve:

• Hard Corn Taco Shells, heated; or flour tortillas, heated
• Lime wedges

DIRECTIONS:
1. Soak wooden skewers by submerging in pan of cold water. Use butter knives to keep skewers
    submerged in the water. Let soak for a minimum of 30 minutes (preferably longer).
2. Make Chipotle Cream: In small bowl, mix together sour cream and chipotle chilis until thoroughly
    combined. Cover and refrigerate until ready to use.
3. Make marinade/slaw sauce: Whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper,
    honey, cumin, garlic, chili powder and salt.
4. In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal
    bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the
    refrigerator for 30 minutes.
5. Make mango slaw: In large bowl, combine shredded cabbage, diced red onion and chopped mango
    with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.
6. Preheat grill.
7. After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto
    skewers (about 4 per skewer). Place shrimp on grill, leaving some of the skewers to hang over the
    grill’s edge (for easier turning). Cook for 6 to 10 minutes, turning once, until shrimp are done. Remove
    shrimp from skewers and put on plate.
8. Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the
    tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.
9. To serve: Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a
    dollop of chipotle cream sauce over the top. Serve with lime wedges.

Streusel Topped Lemon Blueberry Muffins

Although I’ve always been a big fan of lemons, it wasn’t until recently that Mike acquired a love for them, also. So, needless to say, I’ve been taking advantage of this new fondness by incorporating lemons in more and more recipes. Last week, when I made Lemon Blueberry Buttermilk Pancakes, I was left with a good amount of frozen blueberries leftover. Since the lemon- blueberry combination was such a big success, I went in search of a different recipe to try (to use up those blueberries). At first, I wasn’t sure what I was looking for, then I thought about muffins. Mike loves blueberry muffins. I chose to make this recipe because it had that “little something extra” that would bring it over the top, a cinnamon streusel topping. These muffins are “packed” with blueberries; as a matter of fact, there is actually more blueberries than batter, which made me fearful that this recipe would be a failure. Also, the batter is extremely dense (you’ll feel like you are mixing cement), but I guess that must be to account for all the liquid released from the blueberries during baking, because it does end up working out fine. However, I highly recommend the use of frozen blueberries (not thawed), as they are less fragile than fresh and can withstand the folding process without being totally crushed. Even though these muffins are loaded with blueberries, the lemon zest still manages to shine through, giving a nice fresh pop of flavor. The sugary crumb topping, with just a touch of cinnamon adds yet another layer of flavor (without being overpowering). Perfectly balanced and an irresistible treat for blueberry lovers. 

To make the streusel topping, in a small mixing bowl, stir together the sugar, flour, cinnamon and salt. Add the cubed butter. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate topping mixture while you prepare the batter.

Preheat oven to 400° F.  Line a 12-count muffin tin with paper liners.

In a larger mixing bowl, add flour, sugar, baking powder, salt and lemon zest. Stir to combine. 

In a small bowl, whisk together oil, milk and egg. Pour the wet ingredients into the flour mixture. Stir together just until combined. Be careful not to over mix (to avoid dense muffins); there will be lumps and that’s okay because they will bake out. 

Gently fold in the blueberries. There will be an abundance of blueberries in ratio to the dough and the dough will be extremely thick. Even using unthawed frozen blueberries, it’s inevitable that some of the blueberries will end up crushed because of the density of the batter. Don’t fret, though, it will turn out fine.

Using a large cookie scoop, divide batter amongst the 12 muffin cups. Sprinkle each muffin generously with the crumb topping. (Note: The original recipe called for making twice as much streusel topping, which left a lot of waste, so I cut the recipe in half. Even cutting the streusel in half, you will still have more than enough topping needed.)

Bake the muffins 24 to 26 minutes, until cooked through and golden. (If using fresh blueberries, reduce cooking time to 20 to 22 minutes.) Cool muffins in tin at least 15 minutes before removing.

 

STREUSEL TOPPED LEMON BLUEBERRY MUFFINS
Source: Adapted from Alaska From Scratch
Posted by: www.meldingmagic.com

 
INGREDIENTS:
 
Streusel Topping:

• 1/4 cup sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 Tablespoons cold butter, cubed

Muffins:

• 1-1/2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 Tablespoon lemon zest
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 2 cups blueberries, frozen (not thawed) recommended

DIRECTIONS:

Streusel Topping:
1. In a small mixing bowl, stir together the sugar, flour, cinnamon and salt. Add the cubed butter. Using a
    pastry blender (or two knives), cut the butter into the dry ingredients until the mixture resembles
    coarse crumbs. Refrigerate topping mixture while you prepare the batter.

Muffins:
1. Preheat oven to 400° F.  Line a 12-count muffin tin with paper liners.
2. In a larger mixing bowl, add flour, sugar, baking powder, salt and lemon zest. Stir to combine.
3. In a small bowl, whisk together oil, milk and egg. Pour the wet ingredients into the flour mixture. Stir
    together just until combined. Be careful not to over mix (to avoid dense muffins); there will be lumps
    and that’s okay because they will bake out.
4. Gently fold in the blueberries. There will be an abundance of blueberries in ratio to the dough and the
    dough will be extremely thick. (Even using un-thawed frozen blueberries, it’s inevitable that some of
    the blueberries will end up crushed because of the density of the batter.)
5. Using a large cookie scoop, divide batter amongst the 12 muffin cups. Sprinkle each muffin
    generously with the crumb topping.
6. Bake the muffins 24 to 26 minutes, until cooked through and golden. (If using fresh blueberries,
    reduce cooking time to 20 to 22 minutes.) Cool muffins in tin at least 15 minutes before removing.

Brazilian Chicken Stroganoff

 

Have you ever gone on the Internet with one mission in mind, only to end up getting so sidetracked that hours later you can’t even remember what you originally went online for?  I do it all the time. It’s frustrating, but it’s also so rewarding. It’s usually during these times that you make the most amazing discoveries and find things that you probably would have never found otherwise. That’s how I came across this recipe, one sidetracked click led to another, which led to another until I happened upon this gem. And, I do mean gem. OMG, I can’t even begin to tell you how amazing this stroganoff is. The fact that it is made with chicken, rather than beef, is what originally attracted my attention. But, after trying this recipe, the taste won me over. Unlike your typical stroganoff, the texture of the sauce is different, it’s thinner, more soupy than creamy. But, it is intended to be served with rice, not noodles, so that’s a good thing. The rice absorbs the sauce and soaks up all the flavor. There’s not a lot of ingredients involved, yet the combination of ingredients work so well together. The chicken is so moist and tender, it literally dissolves in your mouth. This is one of those recipes where each step of preparation adds another layer of flavor. One taste of this dish and you won’t be asking, “Where’s the beef?” Instead, you’ll exclaim, “Who cares, bring on the chicken!” 

Wash and pat dry the chicken. Trim of excess fat. Cut into 2-inch cubes (as pictured above). Season with salt and pepper.

Chop onion. Mince garlic. Clean and slice mushrooms. Chop cilantro (or parsley, if substituting).

In large pot, or Dutch oven, heat 3 Tablespoons oil over medium-high heat. Sauté the cubed chicken, until all liquid is absorbed and chicken pieces are browned on all sides. Transfer to a platter and set aside.

Lower the heat to medium and wait until the pan reduces in temperature. Then add 1 Tablespoon of oil and the onions. (If you add the onions right away, they brown too quickly before softening.) Cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. 

Return the cooked chicken to the pan. Pour in the wine and let cook until completely absorbed.  Stir in the tomato sauce and the chicken stock. 

Cook, partially covered (see photo below), over medium-low heat for at least 45 minutes (or longer if you wish. I cooked mine longer and it just made it that much more flavorful).

Meanwhile, in large skillet, over medium heat, add the remaining 2 Tablespoons olive oil and the butter. When butter has melted, add the mushrooms and cook until they are browned and tender. Remove from heat and set aside. 

After the chicken mixture has cooked for at least 45 minutes, add the mushrooms, heavy cream, Dijon mustard and cilantro. Taste and add more salt and pepper, as necessary. Let simmer until heated through. Remove from heat and serve.

Serve with rice. As a variation, it can be served with pasta, but I think the rice adapts better with the sauce, as it is more absorbent. If serving with pasta, I'd recommend substituting sour cream or yogurt for the heavy cream, to get a thicker sauce. Apparently, it’s also customary to serve this dish with shoestring potatoes in Brazil.

 
BRAZILIAN CHICKEN STROGANOFF
Source: Denise Browning, From Brazil to You.org
Posted by:  www.meldingmagic.com

 
INGREDIENTS:

• 2 to 2-1/2 pounds boneless, skinless, chicken breast (about 3 breasts)
• Salt and freshly ground black pepper, to taste
• 6 Tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine (I used Chardonnay)
• 1/2 cup tomato sauce
• 2-1/2 cups chicken stock, or broth
• 2 Tablespoons butter
• 16 ounces white button mushrooms, cleaned and sliced
• 3/4 cup heavy cream (can substitute sour cream, plain or Greek yogurt or coconut milk)
• 1 Tablespoon Dijon mustard
• 1/4 cup chopped cilantro (can substitute chopped parsley)

DIRECTIONS:

1. Wash and pat dry the chicken. Cut into 2-inch cubes. Season with salt and pepper.
2. In large pot, or Dutch oven, heat 3 Tablespoons oil over medium-high heat. Sauté the cubed chicken,
    until all liquid is absorbed and chicken pieces are browned on all sides. Transfer to a platter and set
    aside.
3. Lower the heat to medium and wait until the pan reduces in temperature. Then add 1 Tablespoon of
    oil and the onions. Cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and
    cook until soft and fragrant, about 1 minute. Return the cooked chicken to the pan. Pour in the wine
    and let cook until completely absorbed.  Stir in the tomato sauce and the chicken stock. Cook, partially
    covered, over medium-low heat for at least 45 minutes, longer if desired.
4. After the chicken mixture has cooked for at least 45 minutes, add the mushrooms, heavy cream, Dijon
    mustard and cilantro. Taste and add more salt and pepper, as necessary. Let simmer until heated
    through. Remove from heat and serve immediately.
5. Serve with rice. As a variation, it can be served with pasta, but I think the rice adapts better with the
    sauce, as it is more absorbent. Apparently, it’s also customary to serve this dish with shoestring
    potatoes in Brazil.