Creme Brulee

CREME BRULEE

Printable Recipe

• 6 egg yolks 
• 4 tablespoons white sugar
• 2 1/2 cups heavy cream
• 1 teaspoon vanilla extract 
• 2 tablespoons mixed white & brown sugar 
• 4-6 ramekins 

1. Preheat oven to 350 degrees. Beat egg yolks, 4 tablespoons sugar, & vanilla in a mixing bowl until thick & creamy.

2. Pour cream into a saucepan & stir over low heat until it almost comes to a boil. 

Remove the cream from heat immediately. 

3. Pour 1/3 of the hot cream into the egg mixture and mix briskly. Then pour the cream/yolk mixture into the hot cream & whisk. There will be a lot of foam on the top, skim this off with a spoon or strainer & throw away. 

4. Place ramekins into a large cake or roasting pan. Pour enough hot water into the pan to come halfway up the side of the ramekins. 

5. Pour the hot liquid into 4-6 ramekins. 

6. Bake just until the creme brulee is set, but still trembling in the center, approximately 30-45 minutes. Remove the ramekins from the roasting pan let sit for 10-15 minutes, then refrigerate for at least 3 hours & up to 3 days.  

7. Remove the creme brulee from the refrigerator for at least 15-20 minutes prior to browning the sugar. Sprinkle the brown/white sugar mixture evenly in each ramekin.

8. Using a torch, melt the sugar & form a crispy top. Allow the creme brulee to sit for 2-3 minutes before serving. Always serve right after sugar is torched, do not brown sugar servings that are staying in the refrigerator. 

PLATE FINISHED PRODUCT 

9. Top creme brulee with berries & mint leaf. 

STORY BEHIND THE DISH

Creme Brulee has always been one of my favorite desserts. As a kid I asked for a creme brulee set for my birthday & I have been making it ever since. There are many different creme brulee recipes & techniques, I find this recipe easy & delicious!  

MODIFICATIONS 

If you have a vanilla bean you can use replace the vanilla extract. You can also top the creme brulee with raspberries, blackberries, coco powder, or whipped cream. 

Grilled Chicken with Lemon Asparagus Pasta

GRILLED CHICKEN WITH LEMON ASPARAGUS PASTA 

Printable Recipe

GRILLED CHICKEN 

• 1-2 boneless skinless chicken breasts
• 1/8 cup olive oil
• 3 lemons, juiced 
• 1 teaspoon dijon mustard 
• 1/2 teaspoon honey 
• 1 garlic clove, minced 
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt & pepper  

MAKE CHICKEN

1. In a bowl whisk olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, salt, & pepper. Place fresh chicken breasts in a gallon sized ZipLock bag, pour marinade in the bag coating the chicken, & place in the fridge for 2-24 hours. 

2. When chicken is marinated, cook on a grill for 5-7 minutes on each side or until chicken is fully cooked with no pink inside. Let chicken sit on a plate, do not cut until ready to serve.

LEMON ASPARAGUS PASTA 

• 4 oz uncooked pasta
• 2/3 cup fresh asparagus, cut into 1" pieces 
• 4 teaspoons canola or olive oil, divided 
• 1 garlic clove, minced
• 2 tablespoons lemon juice 
• 1/2 tablespoon lemon zest
• 1 tablespoon butter
• 2 tablespoons Parmesan cheese, grated  

BAKE ASPARAGUS 

1. Place chopped asparagus in a small mixing bowl, drizzle two teaspoons canola oil & sprinkle with salt & pepper, coat evenly. 

2. Pour onto a baking sheet lined with foil, bake uncovered at 400 degrees for 10-12 minutes or until asparagus is tender. 

 

COOK PASTA 

1. Follow cooking directions according to type of pasta, I use penne & 
cook until it was al dente. 

2. Drain pasta, then drizzle a teaspoon of canola oil over hot pasta, coat evenly. 

MAKE SAUCE 

 1. In a medium sauce pan, melt butter, with garlic, a teaspoon of canola oil, & lemon juice. 

2. Add pasta & asparagus to sauce, coat evenly. Sprinkle lemon zest, Parmesan cheese, salt, & pepper. Toss all ingredients together.

3. Pour pasta onto serving dish. 

PLATE FINISHED PRODUCT 

4. Cut grilled chicken at an angle, top pasta with chicken breast & serve. 

STORY BEHIND THE DISH

This pasta has been one of my favorite creations. The chicken always comes out juicy & delicious & the addition of the pasta makes a healthy, light, & fresh tasting dish. 

MODIFICATIONS 

You can replace the asparagus with Italian squash or any veggies & use olive oil.

Not Yo' Mama's Banana Pudding

NOT YO' MAMA'S BANANA PUDDING

(BY PAULA DEAN)

Printable Recipe

• 1 (5 oz) box instant French vanilla pudding 
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk 
• 1 (12 oz) container frozen whipped topping, thawed 
• 2 bags Pepperidge Farm Chessmen Cookies 
• 4-5 Bananas, sliced
• 2 cups milk 

MAKING PUDDING 

1. In a bowl, combine milk & pudding mix with an electric mixer. Using another bowl, combine the cream cheese & condensed milk together with an electric mixer until smooth. Fold whipped topping into cream cheese mixture. Then add cream cheese mixture to the pudding mixture & stir until well blended. 

2. Slice bananas & line the bottom of a 13 by 9 by 2 inch dish with 1 bag of cookies. 

3. Add a layer of banana slices topping each cookie with 2-3 slices. Pour the pudding mixture covering the cookies & bananas.

5. Cover evenly with a spatula & top with remaining cookies.
 Refrigerate until ready to serve.

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

This recipe is one of my favorite Paula Dean desserts. It is always an entertaining hit & is truly addicting!  

MODIFICATIONS 

If you like to bake, I suggest using homemade shortbread cookies or vanilla wafers. 

Pulled Pork Sandwiches

PULLED PORK SANDWICHES

Printable Recipe

• 1 pound pork tenderloin 
• 2 cups of your favorite BBQ sauce 
• 1 can or cup root beer 
• 1 bag Hawaiian or bread rolls 

1. Place pork tenderloin, frozen or thawed, in a Crock-Pot slow cooker. Add BBQ sauce & root beer, cover, & cook on LOW for 6 hours or HIGH for 3 hours. Quick Tip - use slow cooker bags for easy clean up, see Products I Love for more tips. 

2. When fully cooked, remove pork leaving liquid in slow cooker & shred into pieces using two forks. Place back into slow cooker to absorb liquids for 5-10 minutes, stir well, & strain out juices. 

PLATE FINISHED PRODUCT

3. Place on a serving dish & serve on bread rolls with extra BBQ sauce. 

STORY BEHIND THE DISH

This is a simple pulled pork slow cooker recipe my sisters & I have made for various events. It is great for entertaining, easy, & delicious.  

MODIFICATIONS 

There are many things that pair well with this dish. Sides I normally serve are baked beans, coleslaw, & corn bread. If you do not eat pork you can replace the pork tenderloin with chicken. Whole30 & Paleo compliant modification, use homemade approved BBQ sauce & water or broth in place of Root Beer. Also serve pulled pork on top of a slaw.

Chicken Tortilla Soup

CHICKEN TORTILLA SOUP 

Printable Recipe

SOUP INGREDIENTS 

• 1 pound boneless skinless chicken breasts
• 2 (15 oz) cans diced tomatoes, undrained
• 1 (4 oz) can chopped mild green chilies, drained 
• 2 cups chicken broth 
• 1 medium yellow onion, chopped 
• 2 garlic cloves, minced 
• 1 teaspoon ground cumin 
• salt & pepper to taste

1. Put chicken breasts in Crock-Pot, add chicken broth, diced tomatoes, green chilies, chopped onions, minced garlic, cumin, salt & pepper. Cover & cook on LOW for 6 hours or HIGH for 3 hours. 

2. When chicken is done, or when there is 30 minutes or less remaining, remove chicken & place on a plate, leave liquids in the Crock-Pot. Use two forks to shred the chicken into small pieces then place chicken back in the Crock-Pot. 

3. When soup is done, serve hot in individual bowls. 

SOUP TOPPINGS 

• Shredded Monterey Jack cheese
• Avocados
• Tortilla Chips 
• Cilantro 

       OPTIONAL WHOLE30 TOPPINGS

• Avocados
• Cilantro
• Lime

PLATE FINISHED PRODUCT 

4. Top soup with cheese, crushed tortilla chips, sliced avocado, & cilantro. 

STORY BEHIND THE DISH

I have always loved chicken tortilla soup & I have tried many variations in the past. Since I do not eat dairy this is a perfect recipe for me without the cheese. This is a good healthy soup that is easy to make & reheats well. 

MODIFICATIONS/Whole30

There are many things that will pair well with this soup. You can add veggies, corn, or black beans. Also hot sauce if you want it spicy. If you like a more creamy soup you could add sour cream as a topping. Whole30 & Paleo compliant modification, read your labels & use avocado, fresh diced tomatoes, or olives as topping options.