Author: lovefrombennieskitchen

Honey Roasted Brussel Sprouts

Honey Roasted Brussel Sprouts

Honey Roasted Brussel Sprouts that even your pickiest eater will love.  This recipe is straight to the point, easy to make, and soooo good.  Enjoy!  

Maryann’s Sweet Potato Soufflé

Maryann’s Sweet Potato Soufflé

Hey girl Hey! I’m stopping by your inbox to drop of this yummy sweet potato shuffle recipe.  What the heck is a sweet potato Soufflé Mary?? Think candied yams or Ruth’s Chris sweet potato casserole elevated times 10. This recipe is everything and then some 

Peach Cobbler Bread Pudding

Peach Cobbler Bread Pudding

HEEEEEEYY my loves!! I told y’all I would be giving you recipes this entire holiday season so, get used to seeing me all in your inbox this season. lol. I wonder how many of you love brunch as much as I do. I also am wondering how many of you HATE waiting in line for a popular brunch spot like I do.  Let me tell you this, there are many things I will wait for but baaaby *in my Nola accent*  food isn’t one of them.  I certainly will not wait for something that I can make better at home, and for a fraction of the price.

Any-who this recipe is EVERYTHING and I love to top it with a little caramel sauce and ice cream and it gives me all the dessert vibes I need.  It’s easy to make, you just toss everything together in a bowl (kinda) and bake it. Hope you enjoy, you’ll be seeing me soon.  I have a few more yummy holiday recipes I’m giving you all this week so, stay tuned for those. Until next time *kisses*

Print Recipe
Peach Cobbler Bread Pudding
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Pre-heat oven to 375.
  2. In a medium mixing bowl whisk together spices, eggs, milk, cream, and lemon juice together until well mixed.
  3. Toss your bread, brown sugar, peaches, and pecans together in a large bowl. Pour browned butter over mixture and gently stir. Pour egg mixture over bread mix and gently stir until all bread is soaked with egg mixture. You may not need all of your egg mixture, you only need to make sure your bread has soaked up a nice amount of it. If you pour too much in your bread pudding will taste eggy.
  4. Cover and bake for 45 minutes. Uncover and bake for additional 15 minutes or until golden brown.
Recipe Notes

Browned butter: Over a medium heat melt your butter and allow it to simmer for a few minutes until brown bits form at the bottom of your pan and butter starts to turn a caramel color.  Be sure to stir or move your pan around so that butter doesn't burn.

 

Banana Bread Cheesecake

Banana Bread Cheesecake

Do you love banana bread AND cheesecake? Have you ever tried them infused together topped with a rich spiced buttery caramel sauce with a crunchy texture of toffee and walnuts?? Well, my friend you have never been to Heaven. I’ve become extremely obsessed with making 

Maryann’s Jambalaya Pasta

Maryann’s Jambalaya Pasta

Hey friends!! I’m just dropping in to share a quick recipe that I threw together last night because I know y’all would love it.  I have been craving a pasta and jambalaya for weeks now and decided to fuse the two dishes together with some 

Southern Collard & Mustard Greens

Southern Collard & Mustard Greens

Here’s a southern favorite that is a good side dish on any given night but, especially at your holiday table.  I don’t know about y’all but I can sit and eat a pot of greens by myself (and I ain’t SHAMEDT).  These are probably a little different from what your granny makes but I can guarantee you that this is a recipe she will be proud of and it’s probably better than hers (even if she won’t admit it lol).  The addition of ginger and cloves really add depths of flavor to your pot of greens.  I normally use a little sugar but, this time I decided to try honey and it worked just as well if not better.  When you give this recipe or any of my recipes a try this season let me know by using my hashtag #trapmarthastewart on Instagram so I can see and repost some of your creations.  Until next time my babies *kisses*

Print Recipe
Southern Collard and Mustard Greens
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. In a large pot heat up your 2 tbsp oil over a medium heat. Add onions and bell peppers and sauté for 10 minutes then add seasonings and stir into onions and peppers. Cook for additional 5 minutes and add cleaned and cut greens and ham hock to pot. Fill your pot about half way with water or stock being sure not to cover your greens. Add garlic cloves and allspice berries. Cover and cook for 1 hour. Stir in your honey and vinegar, cook additional hour or until desired tenderness is reached.
Recipe Notes

If you are using water in stock I would advise adding more seasoning so that your greens will be flavorful.

Other meats good in greens: salt pork, smoked turkey necks, or neck bones.

Any stock of your choice will work well with this recipe….except seafood stock lol

P.S. I always enjoy my greens with jalapeño peppers, pickled or fresh.  If you haven’t given this a try you’re missing out!

Bomb A** Banana Bread

Bomb A** Banana Bread

HEY GIRL HEY!! This recipe is so long overdue.  I’ve teased my Instagram and Snapchat followers for well over a year now with mouth watering pictures and videos of my infamous banana bread.  I finally decided to stop playing with y’all (the threats may or 

Creamy Salmon Taquitos

Creamy Salmon Taquitos

I’m BACK!!! Long time no speak eh?? lol Ok enough with my corny shenanigans, I’m back because I made the most amazing lunch and I knew I had to share it will y’all STAT! Here is a super easy lunch, snack, dinner, etc.  This can 

Butter Wasted Cornish Hens

Butter Wasted Cornish Hens

Hello again my loves! We are starting to meet more often these days (insert cheers).  I will be spending the next month giving you all some great holiday recipes.  Some will be pretty basic (like collard greens) and some will be a little bit more fancy, either way I will make sure there is something for everyone.  This is the first of many  recipes for my holiday series.

Until yesterday I had never tried Cornish hens a day in my life but, after watching my friend Robin make them (shout out to #RobbiesKitchenWare) I knew I had to give it a try and LISTEN LINDA!!!! These hens coupled with the rest of my dinner were A-FREAKIN-MAZING! I mean I guess I shouldn’t get too excited because it’s pretty much like cooking a chicken lol.  Now, Cornish hens are a bit gamier but the brown sugar definitely offsets that taste. I say this often but, make these bad boys your own.  You don’t have to use the seasonings I used, the best part about cooking is the freedom to do your own thing.  Make sure you’re following me on Instagram and be sure to tag me and send me pics when you make these yummy hens or any of my other recipes.  Until next time my loves…..Be blessed!

 

Print Recipe
Butter Wasted Cornish Hens
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
people
Ingredients
Instructions
  1. Pre-heat oven to 375 degrees. Drizzle olive oil over cleaned Cornish hens and massage oil all over until hens are fully oiled down. Season your hens and rub seasonings all over hens until they are evenly seasoned. **You are only using the seasonings after the EVOO for the hen. The seasonings in the top half are for the butter.
  2. In a small sauce pan melt butter over a medium-medium/low heat and add seasonings and sugar, cook for 2 min and stir constantly. Add fresh sage, rosemary, and garlic and cook until fragrant (about 2-3 minutes).
  3. Place hens in a deep baking dish and pour butter over hens. Place in oven, you will need to baste your hens every 10-15 minutes. You will bake at 350 for 30 minutes, then turn oven up to 425 degrees for an additional 25-35 minutes (still basting every 10-15 minutes) until golden brown.
  4. Remove from oven and allow to sit for 5-10 minutes before serving.
Recipe Notes

PHSS= Pink Himalayan Sea Salt, this can be substituted for table salt or kosher salt

Basting= Brushing or pouring melted fat juices over your meat.  This is essential to keeping meat juicy and flavorful.

You can season your hens with your preferred seasonings, I freestyled with the seasonings so these measurements are my best guess on how much I used.

Remember the goal is for you to use my concepts, I want you to become comfortable with making my recipes your own and seasoning things to your liking is the best way to do this.

Chicken Parmigiana dip

Chicken Parmigiana dip

Hey my loves!! I have no cool story today, I’m just here to share the amazing dip I made the other day.  After receiving many threats (j/k) here is this deliciousness.  I only have one tip and thats to not wear any tight pants while