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Author Archive | Denise Browning

Quick Nacho Grilled Corn on the Cob and SweepStakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Quick and easy Nacho Grilled Corn on the Cob topped with nacho sauce, pico de gallo, and queso fresco or feta. The perfect side for celebrating the end of the school year or serving at bbq’s and backyard parties.   

Several ears of Nacho grilled corn on the cob on a baking sheet.

I can’t believe the school year is almost over. My future 7th and 5th graders will be spending the next 3 months at home… all day long! (LOL)

This busy momma’s got mixed feelings about it all; however, we will be celebrating their achievement with a little party.  Some time soaking in the pool along with friends, delicious barbecue, and of course,  this great side: Nacho Grilled Corn on the Cob. Yes!!!!!!!!!

Nacho cheese sauce as a topping for grilled corn on the cob?  Well, if this is your first time, please know that from now on this is gonna be one of your go-to sides. I am not kidding at all, because it’s quite delish!

I got the inspiration from a classic: Mexican Street Corn (Elotes) — which is corn on the cob either boiled or grilled, and served slathered in a chili-and lime mayo sauce with cheese.

Get the picture? 😉

One more thing: if you don’t want to use your grill, heat your grill-pan! Easy peasy!

How to Make Nacho Grilled Corn on the Cob (IN A GRILL PAN)

Heat a grill pan over medium-high heat.

In a small bowl, combine the vegetable oil, salt, and ground pepper to taste.

When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and tender (approximately 8-12 minutes).

Two ears of corn on the cob on a grilling pan

Serve corn slathered or topped with warm Rico’s Gourmet Nacho Cheese Sauce, pico de gallo, and queso fresco. Alternatively, you can sprinkle on a bit of chili powder and lime juice.

It is a feast all by itself,  but you can also serve as a side for barbecue. 😉

Comined images showing aisle of Walmart with cans of queso

All the ingredients for our Queso Grilled Corn on the Cob are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce, which is trans fat FREE and made with no hydrogenated oils.

Ingredients of nacho grilled corn on the cob on a table

It can be used as an ingredient for a dish, a dip, or a topping. Yep! Just heat and eat!  Basically, fun food for a fun world.

Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions. For more information about Rico’s cheese sauces and other delicious recipes, take a look at their website!

But that’s not all! Would you like the chance to win a 2018 Ford F-150? 😉

If so, learn how to participate and also ENTER THE SWEEPSTAKES HERE  — which goes live from 1/15/18 to 5/31/18!  Enter now, and good luck!

And here is our Nacho Grilled Corn on the Cob to mark the beginning of a great summer. Enjoy!

Close up view of nacho grilled corn on the cob

Print Recipe
Nacho Grilled Corn on the Cob
Quick and easy Nacho Grilled Corn on the Cob topped with nacho sauce, pico de gallo, and queso fresco. The perfect side to serve at bbq's and summer backyard parties. 
Four ears of nacho grilled corn on the cob and a bowl of sauce on a baking sheet
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 8-12 minutes
Servings
corn on the cob
Prep Time 10 minutes
Cook Time 8-12 minutes
Servings
corn on the cob
Four ears of nacho grilled corn on the cob and a bowl of sauce on a baking sheet
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat a grill pan over medium-high heat.  In a small bowl, combine the vegetable oil, salt, and ground pepper to taste. 
  2. When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and cooked (8-12 minutes total). 
  3. Serve corn slathered/topped with warm nacho cheese sauce, pico de gallo, and crumbled queso fresco.
  4. If desired, you can sprinkle on a bit of chili powder and lime juice.  
Recipe Notes

Although this nacho grilled corn on the cob is a feast by all itself, you can also serve as a side for barbecue or grilled meats.

Continue Reading 0

No Bake Vegan Chocolate Pot de Creme

This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It’s super creamy, rich, and can be prepared in 15 minutes. An everyday or entertaining must-have!

Overhead view of 3 cups of vegan chocolate pot de creme on a platter.

If you think healthy desserts are boring, think twice. This vegan chocolate pot de creme is the bomb… I promise! It is rich, extra creamy, and can be prepared quickly with chocolate, canned coconut milk, avocado, and dates. Yep, that’s it!

Unlike the classic pot de creme, it requires no baking,it is dairy-free ,and contains  no processed sugar.  If both my picky husband and eldest child thought it was one of those eats and repeats… oh, then I’m tellin ya, you’re gonna be hooked!

How to Prepare our Vegan Chocolate Pot de Creme

The process is quite simple. In a blender, combine the coconut milk, avocado, and dates and blend until smooth.

Then, melt the chocolate in the microwave and stir the blended mixture into the melted chocolate until obtaining a homogeneous mixture. If desired, stir in pure maple syrup for extra sweetness.

Three combined images showing the process of how to make vegan chocolate pot de creme

Pour mixture into ramekins, cover, and refrigerate for at least 4 hours or until set.

Right before serving, vegan chocolate pot de creme can be garnished with pomegranate seeds, berries, toasted nuts, cocoa nibs, or shaved chocolate. See? Easy, peasy!

The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is what gives the dessert that deep/rich chocolate flavor.

I made it and took several cups to my doctor’s office. He and his staff went crazy for it — actually, so much that they asked me for the recipe.

If you are still wavering,  go ahead and try this recipe. You will have no regrets… well, except perhaps for not having doubled the recipe. Hehe!

In addition, if you are into vegan food or would like to try something healthy and delish,  also try our vegan raw salad.

Enjoy all!

Close up image of a cup of vegan chocolate pot de creme with a spoon.

 

 

 

 

 

 

Print Recipe
No Bake Vegan Chocolate Pot de Creme
This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It's super creamy, rich, and quick to prepare. An everyday or entertaining must-have!
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 13 minutes
Cook Time 2 minutes
Servings
(4 oz) cups
Ingredients
Prep Time 13 minutes
Cook Time 2 minutes
Servings
(4 oz) cups
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a blender, combine the coconut milk, dates, and avocado. Blend on high until smooth and reserve.
  2. In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between intervals, until melted and smooth. Stir well!
  3. Add the blended mixture to the melted chocolate and stir until obtaining a homogeneous mixture. Taste and stir in maple syrup, only if desired, for extra sweetness.
  4. Pour mixture into 4-oz cups or jars and refrigerate covered for at least 4 hours. Serve topped with berries, toasted almonds, cocoa nibs, or shaved chocolate. Enjoy!
Recipe Notes

Storage: Store covered in the refrigerator for up to 2-3 days.

NOTE: The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is the one the gives the dessert that deep/rich chocolate flavor.

TRY ALSO: our healthy and delish vegan raw salad!

 

Continue Reading 6

Lighter, Airy Lemon Coconut Pound Cake

A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother’s Day or just because! Learn how to achieve a less dense pound cake. 

Overhead view of Lemon coconut pound cake sliced with a knife on the side.

Happy Mother’s Day to all you moms out there! You make our lives sunny and bright. That is why we’ll be celebrating this important date with a beautiful and delicious Lighter, Airy Lemon Coconut Pound Cake this year.

Definitely, not the pound cake you may be used to. It’s something special… for the extraordinary women in our lives.

How to Make a Lighter, Airy Lemon Coconut Pound Cake

The classic pound cake traditionally incorporates a pound of each of four ingredients: flour, butter, eggs, and sugar, resulting in a dense cake — so popular in Southern United States.

Overhead view of lemon coconut pound cake with garnishes on the side and a cup of water at the background.

Ours, however, uses baking powder to induce leavening during baking, which results in a less dense cake.

Because it is flavored with lemon juice, an acidic ingredient, baking soda is added to neutralize that ingredient and help the batter to rise.

Cornstarch is used in combination with flour to soften the harsh proteins of the flour, resulting in a more tender cake.

The egg whites are separated from the yolks in our cake. By beating the whites separately and incorporating them at the end of preparing the batter, it makes the cake airy. All these factors contribute toward a lighter, airy pound cake.  You see?

The process is quite simple. First, beat room temperature butter and sugar until light and fluffy. Beat in the egg yolks until lightly pale.

Add sifted flour and cornstarch combined with baking powder and baking soda alternating with a mixture of lemon juice and coconut milk.  Beat until just incorporated. Stir in shredded coconut if desired.

lemon coconut pound cake instructions -- beaten batter and beaten egg whites.

Last, fold in beaten egg whites and pour batter into a greased and floured bundt pan.

Bake in a 350 F preheated oven for about 40-50 minutes or until a toothpick comes out clean. Let pan cool on an oven rack for about 10 minutes. Unmold cake and pour a lemon glaze on top.

Lemon pound cake instructions -- stiff egg whites folded into the batter and batter into the baking pan

When cool, serve cake either by itself or with your favorite ice cream. I am telling you, it is a cake fit for a queen! 😉

I was absolutely delighted! I hope your Mom, Grandma, or that motherly figure in your life enjoys this Lemon Coconut Pound Cake as much as I did.

From one mom to another (with much love), I wish you a HAPPY MOTHER’S DAY!

Close up image of lemon coconut pound cake

Print Recipe
Lighter, Airy Lemon Coconut Pound Cake
A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother's Day or just because! Learn how to achieve a less dense pound cake. 
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 35 minutes
Cook Time 45 minutes
Servings
slices
Prep Time 35 minutes
Cook Time 45 minutes
Servings
slices
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. Grease and flour a 8-inch bundt pan. Make sure to remove excess flour.
  2. Combine butter and sugar in stand mixer bowl, and beat on high speed until light and fluffy. Beat in the egg yolks until lightly pale.
  3. In a separate bowl, combine flour, cornstarch, baking powder, and baking soda and then sift twice.
  4. Slowly add flour mixture to the butter mixture, beating just until combined. Beat in lemon juice and coconut milk. Add coconut flakes if desired.
  5. In a separate bowl, beat egg whites until stiff and then fold in the cake batter.
  6. Pour cake batter into prepared pan and bake for about 40-50 minutes or until toothpick inserted comes out clean.
  7. Cool in pan on a wire rack for about 10 minutes and then unmold cake onto a serving plate.
  8. During those first 10 minutes while cake is cooking, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice until obtaining a homogeneous, no lump mixture.
  9. Once cake is unmolded, pour lemon glaze over the cake and if desired, garnish with lemon zest. Enjoy!
Recipe Notes

This lemon coconut pound cake can be served by itself or with your favorite ice cream. Please store cake covered at room temperature.

Continue Reading 6

Pillow Fluffy Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes that are easy, tall, super fluffy, and topped with whipped cream and fresh strawberries.  These can be served as a dessert/snack, or alternatively served for breakfast by replacing whipped cream with Greek Yogurt. 

Stack of Strawberry shortcake pancakes partially sliced

Pancakes for breakfast or brunch? Yes! But how about Strawberry Shortcake Pancakes for a dessert or snack that are as fluffy as a pillow? I am tellin’ ya, these are so good that I often find myself craving them.

It is like savoring a classic strawberry shortcake, but in the form of pancakes.

They are tall, mildly-sweet, and pillow fluffy– a true dessert or snack splurge that we all deserve at least once in a while! 😉

They can be made ahead and either refrigerated for a couple of days or frozen for up to a month.

I enjoyed mine in the mid-afternoon with a good cup of latte! Soooo good!

If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face.

But if you want to keep things on the light side, replace whipped cream with Greek yogurt, and if desired, sprinkle on just a little bit of granola.

Making Strawberry Shortcake Pancakes

The process is quite simple!

First combine the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.

Next, whisk egg and butter into buttermilk. Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.

Heat a small skillet over medium heat and brush bottom of skillet with vegetable oil. Pour 1/2 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

Two combined images showing how to make strawberry shortcake pancakes

Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake.

Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries. Enjoy while Strawberry Shortcake Pancakes are still warm.

If desired, use Greek yogurt instead of whipped cream and sprinkle on just a little bit of granola.

See? Easy peasy!

Close up image of a stack of strawberry shortcake pancakes

Print Recipe
Pillow Fluffy Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes that are easy, tall, super fluffy, and topped with whipped cream and fresh strawberries.  These can be served as a dessert/snack or alternatively served for breakfast by replacing whipped cream with Greek Yogurt.
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 2 minutes per pancake
Servings
pancakes
Ingredients
Prep Time 20 minutes
Cook Time 2 minutes per pancake
Servings
pancakes
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
  2. Next, whisk egg and melted butter into buttermilk. 
  3. Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.
  4. Heat a small skillet over medium heat and brush bottom of skillet with vegetable oil.
  5. Pour 1/2 cupfuls of batter onto a 8-inch skillet, and cook until bubbles appear on the surface.
  6. Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake. If desired, use Greek yogurt instead of whipped cream and sprinkle just a little bit of granola.
  7. Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries.
  8. Enjoy while Strawberry Shortcake Pancakes are still warm! 
Recipe Notes

To freeze our homemade pancakes properly, stack each pancake in between a sheet of parchment paper. Then, place the stack of pancakes inside a heavy-duty freezer bag and freeze for up to one month. To thaw, place them in the refrigerator.  Heat carefully in a toaster or in a microwave (time varies according to pancake size and microwave power). For our pancake size, it should take about 20-30 seconds for each pancake heated in a 1200-Watt microwave.

Continue Reading 7

Super Refreshing Peach Rosemary Michelada

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers who are 21 and over. #ClamatoLovesCinco

An easy, quick, and super refreshing Peach Rosemary Michelada made from beer, peach and tomato juices, sugar, and ice. The perfect cocktail for Cinco de Mayo!

Close up image containing 2 glasses filled with Fiesta Peach Rosemary Michelada.

Cinco de Mayo will be celebrated soon… with this super refreshing Peach Rosemary Michelada! The drink itself screams fiesta! It’s perfect for bringing family and friends together throughout music, dance, parades, great food, and of course, drinks. 😉

As a resident of the great state of Texas, and having several Mexican-American friends, I started celebrating the day a few years ago. In my city, San Antonio, Cinco de Mayo is a big deal.

There is a rodeo, a big downtown parade, music featuring country, Tejano, and other rhythms, and many other extraordinary entertainers.

Schools and libraries celebrate the day in educational ways. Restaurants are packed– especially the ones on the River Walk. Bars and clubs host major parties, serving all kind of drinks, especially micheladas.

A beer glass mug of peach rosemary michelada between a bottle of Clamato tomato juice and a wedge of lime.

I could say that micheladas are the official drink of Cinco de Mayo! Our own Peach Rosemary Michelada is something to watch for. It is easily made with light beer, peach juice, Clamato® Tomato Cocktail, lime, sugar, and ice.

Display of ingredients of peach rosemary michelada

As an option, you can sprinkle in a bit of chili powder or add a few drops of hot sauce.All we have to do is mix all the ingredients together in a large glass beer mug and enjoy. Awesome, right?

A bottle of Clamato tomato juice being poured into a beer glass mug filled with ice and peach juice.

Another great thing is the convenience of finding Clamato Tomato Cocktail in Walmart‘s juice aisle… as well the other ingredients, all in the same supermarket.

Walmart shelf with bottles of Clamato tomato juice and a juice aisle sign.

Clamato® Tomato Juice Cocktail Original is a tomato cocktail that comes in various sizes — including the 64 fl. oz size. It adds more to your meals and cocktails – just like the perfect Michelada– and also really spices up parties and get-togethers with family and friends!

We are serving our Peach Rosemary Michelada with grilled peaches wrapped in jamón and drizzled with a bit of honey — which pairs perfectly with our drink. Jamón is dry-cured ham similar to prosciutto.

Two beer glass mugs filled with peach rosemary michelada between a bottle of juice and skewers of peach wrapped with prosciutto.

I am telling ya, these sweet/tangy/spicy Peach Rosemary Micheladas will have you cheering for Cinco de Mayo along with your loved ones and friends… and having lots of fun!

Now tell me, what are your plans for Cinco de Mayo? 😉

 

 

 

 

 

Print Recipe
Peach Rosemary Michelada
An easy, quick, and refreshing Peach Rosemary Michelada made from beer, both peach and tomato juices, sugar, and ice. The perfect cocktail for Cinco de Mayo!
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
people
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Run quartered lime across the rim of each mug.
  2. In a deep plate, combine 1 cup of sugar with 1-2 Tablespoons chili powder. Dip mugs one at a time in the mixture to coat rims evenly.
  3. Add ice cubes and then, combine 8 oz beer, 6 oz Clamato, 3 oz peach juice, juice of half a lime, and 2-3 Tablespoons sugar PER MUG. Stir in a pinch of chili powder if desired.
  4. Garnish each mug with a quartered peach and a sprig of rosemary. Enjoy!
Recipe Notes

Our Peach Rosemary Michelada can be served with grilled peach and jamon skewers drizzled with a bit of honey -- or any other appetizer of your choice.  Jamon is dry-cured ham similar to prosciutto.

Continue Reading 5

Fiesta Queso Burger Tostadas & Sweepstakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Fiesta Queso Burger Tostadas that are easy to make with yellow corn tostadas, nacho sauce, ground beef, avocados, and pico de gallo.  This gluten-free dish makes the perfect pick-me-up to celebrate Fiesta San Antonio and casual entertaining.

Queso burger tostadas on aplate with a spoon filled of queso on the side surrounded by a drink, a can of queso, and garnishings.

Have you ever attended Fiesta in San Antonio, Texas?  Well, whether you have or not, these Fiesta Queso Burger Tostadas are a real fiesta for your mouth!

They are full of flavor, eye-popping, and quick to prepare yet gluten-free, making them the perfect bite to celebrate this event or for casual entertaining.

As you may already know, I live in San Antonio, Texas.

Every April the city holds a huge, very important festival called Fiesta,  which has been celebrated ever since the late 19th century.

The festival honors the memory of the battles of the Alamo and San Jacinto.

Fiesta is known for its parades with extravagantly decorated floats, music, yummy street food, marching bands, colorful decorations, and cascarones (colorful eggshells filled with confetti), among other things.

I’m not kidding!  It’s an 11-day citywide party to thrill the eyes, spirit, and palate!

Whether you can visit my city to enjoy Fiesta or not, have a little taste of it by trying our Queso Burger Tostadas.

How to Prepare our Queso Burger Tostadas

To prepare them, all we need to do is cook onion and garlic in oil for about 4 minutes over medium heat.

Next, cook seasoned lean ground beef over medium heat for 3 minutes, stir in tomato paste and let cook for an additional 3 minutes.

View of a skillet with cooked ground beef and a can of queso with garnishing near.

When meat is cooked, squeeze on the juice of a lime.

To arrange the tostadas, place yellow corn tostadas on a plate, spread warm Rico’s Gourmet Nacho Cheese Sauce on top, spoon on cooked ground beef, pico de gallo, chopped red cabbage, and sliced avocados.

Serve with your favorite drink and enjoy!

This is the type of recipe that doesn’t require any special skills and can be prepared in less than 30 minutes.

Comined images showing aisle of Walmart with cans of queso

Moreover, all the ingredients for our Queso Burger Tostadas are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce, which is trans fat FREE and made with no hydrogenated oils.

Sheet pan displaying all the ingredients of queso burger tostadas

It can be used as an ingredient for a dish, a topping, or a dip. Just heat and eat!  Basically, fun food for a fun world. 😉

Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions.

For more info about Rico’s cheese sauces, and for delicious recipes like these Queso Burger Tostadas and also our Shrimp Skillet Nachos, take a look at their website!

Now tell me, would you like the chance to win a 2018 Ford F-150? 😉

If so, learn how to participate and also ENTER THE SWEEPSTAKES HERE  — which goes live from 1/15/18 to 5/31/18!  Good luck!

Yee haw! Now grab our tostadas and let’s celebrate Fiesta.

Close up shot of a stack of queso burger tostadas

Print Recipe
Fiesta Queso Burger Tostadas
Fiesta Queso Burger Tostadas that are easy to make with yellow corn tostadas, nacho sauce, ground beef, avocados, and pico de gallo.  This gluten-free dish makes the perfect pick-me-up to celebrate Fiesta San Antonio and casual entertaining.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 0
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat a large skillet over medium heat, add oil and cook onion for about 3 minutes, stirring occasionally.
  2. Then, add garlic and let cook for about 1 minute, stirring every now and then. Do not let brown!
  3. Season ground beef with salt and pepper and cook for for 3 minutes.
  4. Add tomato paste and let cook additional 3-4 minutes, stirring occasionally. Stir in lime juice!
  5. To arrange the dish, place corn tostadas on a plate, and spread 2 Tablespoon of warm Rico's Gourmet Nacho Cheese Sauce on top of each of the 4 tostadas.
  6. Next, spoon about 1/4-1/3 cup cooked ground beef on top of each tostada.
  7. Add about 2 tablespoons of pico de gallo and 1/4 cup chopped red cabbage on top, as well as a few slices of avocado and chopped cilantro. Serve immediately!
Recipe Notes

If desired, additionally serve with sour cream or lime wedges, and your favorite drink.

Continue Reading 3

Guilt-Free Blueberry Coconut Oatmeal Pudding

Blueberry Coconut Oatmeal Pudding is a quick, easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It’s both dairy-and-gluten-free! 

Overhead view of a bowl of blueberry coconut oatmeal pudding, with a spoon on the side, placed between scattered blueberries/mint leaves and a mug of latte. 

Oatmeal for breakfast? How about Blueberry Coconut Oatmeal Pudding for dessert? I am tellin’ ya, it’ll become your ultimate favorite treat… Check it out!

The oatmeal has a creamy-like pudding consistency with a subtle coconut flavor, it’s topped with a blueberry lemon sauce, and garnished with coconut flakes.  It is a dessert splurge minus the guilt! 😉

It can be made ahead and refrigerated to enjoy the next day.

I enjoyed mine in the afternoon with a cup of dairy-free latte! So good!

If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face. If you are in a rush, place the pudding and sauce in a mason jar and eat it while driving to work.

Making Blueberry Coconut Oatmeal Pudding

The process is quite simple.

First prepare the sauce. Combine water, sugar, cornstarch, and lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture.

Two combined pictures of blueberry lemon sauce in a saucepan showing the process of how to make the sauce.

Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in a bit more lemon juice and remove from heat.

Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.

Two combined images of oatmeal pudding in a saucepan showing the process of how to make the oatmeal pudding.

Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener, and coconut flakes.

Spoon into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled!

See? Easy peasy! It is an explosion of flavor! Something new to make with oatmeal.

Overhead view of half of a bowl full of blueberry coconut oatmeal pudding garnished with edible flowers, mint leaves, and coconut flakes.

 

 

 

Print Recipe
Guilt-Free Blueberry Coconut Oatmeal Pudding
Blueberry Coconut Oatmeal Pudding is a quick. easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It's both dairy-and-gluten-free!  
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Passive Time 0
Servings
ramekins
Ingredients
For the Blueberry Lemon Sauce:
For the Coconut Oatmeal:
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Passive Time 0
Servings
ramekins
Ingredients
For the Blueberry Lemon Sauce:
For the Coconut Oatmeal:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First prepare the sauce. Combine water, sugar, cornstarch, and 1 Tablespoon of lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener,and coconut flakes. Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  2. Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in 1/2 to 1 Tablespoon of lemon juice and remove from heat. 
  3. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.  Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  4. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
  5. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sugar, and 3 Tablespoons of coconut flakes.
  6. Spoon oatmeal pudding into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with the remaining coconut flakes. Enjoy either warm or chilled! 
Recipe Notes
  • Lemon rind and mint leaves can also be used as garnishing for the sauce as well. In this case, only add them right before serving to avoid drying out. Any oatmeal pudding and sauce leftovers should be stored covered in the refrigerator.
  • Take a look at our 4 TIPS ON HOW TO MAKE THE PERFECT OATMEAL for your next breakfast!
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How to Make the Perfect Oatmeal (4 Useful Tips)

Learn how to make the perfect oatmeal for breakfast indulgence or a fiber-loaded dessert. Our 4 tips guarantee the creamiest and most delicious oatmeal ever!  

Overhead view of a bowl full of oatmeal topped with blueberry sauce, with a spoon on the side, both positioned between several blueberries/mint leaves and a glass of water.

Oatmeal is a very popular breakfast dish in many countries, including in the United States. But do you how to make the perfect oatmeal?

If not, check out our 4 tips below.  Our method is both gluten free and dairy-free!

How To Make the Perfect Oatmeal

2 combined images, one of a saucepan with oatmeal being mixed with heavy cream and brown sugar and the other showing a spoon full of oatmeal.

  1. The type of oats: Either steel-cut/Scottish oats or old fashioned oats/rolled oats (100% whole grains) — both are less processed than instant oatmeal and hold their shape better once cooked. They also take longer to cook, absorb more liquid, and produce a smooth texture (while instant oatmeal cooks faster, yet often winds up mushy and/or lumpy).
  2. Water rather than dairy: Water is the ideal liquid for cooking oats because in contrast to milk, there is less of a chance for scorching. A touch of dairy (whole milk, half-half or heavy cream) or canned coconut milk can be added after cooking for extra creaminess and richness.
  3. Proportion of oats to water: The right proportion is 1:3– that means, for example, 1 cup of oats to 3 cups of water in order to cook the oats perfectly. The best way to cook them is by first bringing the mixture of oats/water to a boil over high heat, and then reducing heat to medium-low for a simmer.
  4. Breaking oats down by stirring until cooked: The ideal tool is either a pointed wooden spoon or the end of a wooden spoon.  Steel-cut oats should take about 12-15 minutes to cook, while rolled oats will take approximately 5-10 minutes. This makes rolled oats my preferred oats because they cook quicker than steel-cut, while holding still their shape relatively well. The heat and stirring cause both oats to release their starch, which adds to the creaminess.

Overhead shot of a spoon full oatmeal above a bowl of oatmeal topped with blueberry sauce.

Toppings are a whole separate chapter. I used a blueberry lemon sauce for my oatmeal, but one can vary according to one’s preference. My daughters love theirs mixed with a bit of heavy cream and apple sauce.

However, you can add spices, applesauce, cocoa powder, Nutella, or peanut butter to your cooked oatmeal.  Top with chocolate chips, dried fruits and/or chopped nuts, fresh berries, or banana rounds and honey (the latter, very common in Brazil)…

… or use preserves as a topping, or a smear of butter and a sprinkle of brown sugar for a caramel-like flavor, etc. The options are endless! 😉

Every time, it comes out consistently creamy and delicious, but the different toppings make it exciting! That is the beauty of it all!

In addition, if you’re serving oatmeal for breakfast it can be less sweet than serving as a dessert. The type of sweeteners also vary according to each person’s choice — granulated sugar, brown sugar, honey, maple syrup, agave, sugar substitute, etc.

Adding a pinch of salt while cooking oatmeal is not required but certainly helps to bring out the sweetness of the topping or added mix.

Well, I hope these tips help you to make the best oatmeal that you have ever had. It certainly helped me because my family says that I make the best!

Large overhead view of half of a bowl with oatmeal topped with blueberry sauce.

 

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How to Make the Perfect Oatmeal
Learn how to make the perfect oatmeal for breakfast indulgence or a fiber-loaded dessert. These 4 tips guarantee the creamiest and most delicious oatmeal ever! 
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Prep Time 8 minutes
Cook Time 7 minutes
Passive Time 0
Servings
people
Ingredients
Prep Time 8 minutes
Cook Time 7 minutes
Passive Time 0
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.
  2. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
  3. Let simmer, while stirring, until cooked (about 5-10 minutes). If using steel-cut oats this will take around 12-15 minutes.
  4. Remove from heat and stir in vanilla, heavy cream or coconut milk, and sweetener.
  5. Enjoy by itself or with a topping of your choice!
Recipe Notes
  1. Tips adapted from Jaime Oliver.
  2. Mix/Topping suggestions:  Mixed with apple sauce, spices, cocoa powder, Nutella, or peanut butter to your cooked oatmeal. Topped with blueberry sauce, chocolate chips. dried fruits and/or chopped nuts, fresh berries, banana rounds and honey drizzle, preserves,  a smear of butter and a sprinkle of brown sugar for a caramel-like flavor, etc. The options are endless! 😉
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Game On Shrimp Skillet Nachos & Car Sweepstakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Game On Shrimp Skillet Nachos that are easy to make with tortilla chips, nacho sauce, shrimp, avocados, and salsa.  This ONE-SKILLET dish makes the perfect pick-me-up for games or casual entertaining.

Overhead view of colorful tortilla chips layered on a skillet topped with nacho sauce, shrimp, avocado, and salsa.

Do you love watching sports, like March Madness? How about Major League Baseball? No matter what is your answer is, these Shrimp Nachos are game on!

They are rich, satisfying, and quick to prepare, making the perfect treat for games and casual entertaining, too.

How to Prepare our Shrimp Skillet Nachos

To prepare them, all we need to do is season shrimp with a store-bought taco seasoning mix. Heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 4 minutes.

Then, squeeze on lime juice and place on a plate or in a bowl.

Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp. Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp,  and scatter on the shredded cheese.  Repeat layering once more.

Next, bake at 350 degrees F for about 5-10 minutes, or until cheese is melted.  Remove from the oven, top nachos with avocado, tomatoes, red onion, Serrano or jalapeno peppers,  chopped cilantro, and a squeeze of lime. Serve warm with sour cream and/or lime wedges.

This is the type of recipe that doesn’t require any special skills and is quick to make. I am telling you, honey, this is one of the tastiest appetizers ever.

In addition, all the ingredients for our Shrimp Skillet Nachos are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce which is trans fat FREE and made with no hydrogenated oils.

It can be used as an ingredient for a dish, a topping, or a dip. Just heat and eat!  Basically, fun food for a fun world. 😉

Actually, Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions. For more info about Rico’s cheese sauces, delicious recipes like this one and also our Pizza Bomb Nachos, take a look at their website!

Overhead view of shrimp nachos on a skillet between lime wedges and a can of nacho sauce.

But no, that’s not all! Would you like a chance to win a 2018 Ford F-150? Learn how to participate and also ENTER THE SWEEPSTAKES HERE , which goes live from 1/15/18 to 5/31/18!!!

Just picture yourself driving that truck everywhere. 😉 Good luck!

Are you ready? The game is on… with our champion Shrimp Skillet Nachos. 😉

PIN & ENJOY!

Close up image of colorful tortilla chips layered on a skillet topped with nacho sauce, shrimp, avocado, and salsa.

 

Print Recipe
Game On Shrimp Skillet Nachos
Game On Shrimp Skillet Nachos that are easy to make with tortilla chips, nacho sauce, shrimp, cheese, fresh toppings, and  herbs.  This ONE-SKILLET dish makes the perfect pick-me-up for games or casual entertaining.
Instructions
  1. Preheat oven to 350 F.
  2. Season shrimp with the taco seasoning mix in a medium bowl.
  3. Then, heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 2 minutes on one side and turn to cook another 2 minutes. . S
  4. Squeeze on half of a lime and place on a plate or in a bowl.
  5. Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp.
  6. Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp, and scatter on the shredded cheese.  Repeat layering once more
  7. Next, bake for about 5-10 minutes, or until hot and cheese is melted. 
  8. Remove from the oven, top nachos with avocado, tomatoes, red onion, pepper, and chopped cilantro, and squeeze the other half of the lime over the garnishes.
Recipe Notes

Nachos must be served warm and can be topped with sour cream.

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Takeout Southwestern Taco Hand Pies & GIVEAWAY

Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carry out wherever you go. They make a great comforting meal as well as a fun alternative to tacos.

Overhead view of a wood platter full of Southwestern Taco Hand Pies with a small bowl of guacamole and a knife on the side.

Lunch at the office? Back to school after Spring Break? We’ve got you covered!

These Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting Latin meal, and a fun alternative to tacos.

They can be enjoyed by both children and adults. And you know what? They are prepared with staple ingredients such as store-bought refrigerated pie dough, ground beef, taco seasoning mix, cheese, canned black beans, and a few vegetables.

My family are already hooked on them!

How To Make Southwestern Taco Hand Pies

All we have to do is to roll out the pie crusts on a lightly floured surface, cut into rectangles, and fill with a mixture of cooked ground beef, cheese, and vegetables.

Two combined images of the making process of the hand pies -- one with crust rolled out and quartered and the other filled with the filling.

 

Then, brush on an egg wash for an appealing, lightly golden color, and bake them for about 12-15 minutes.

Then, our Southwestern taco hand pies are ready to be taken wherever you go and served either by themselves or accompanied by sour cream and guacamole.

In contrast to tacos, they are mess-free because the filling is enclosed in the pie dough.  You can handle and eat them easily, just as you might eat a good-sized empanada.

These pies are a fusion between tacos and hand pies, with a Southwestern touch. I mean, they are filled with ground beef seasoned with taco seasoning and a Southwestern salsa, all wrapped in pie dough.  You see?

The only problem that you may encounter is eating too many of them!  😉 I confess that I couldn’t resist… well, you have been warned! 🙂

Overhead view of Broccoli, Ham, and Cheese Pop Tarts

These follow the same concept as our Broccoli, Ham, and Cheese Pop Tarts.

 

Well, enjoy both the taste and convenience of our takeout Southwestern Taco Hand Pies. In addition, ENTER OUR AWESOME GIVEAWAY below!

 

PIN & ENJOY!

Close up image of Southwestern taco hand pies topped with sour cream and salsa.

 

GIVEAWAY RULES:

Would you to like to win a Customized Embroidered Chef Coat?
Giveaway-prize
 
How would you like the chance to win our Chef Coat with your own name on it, and impress all your friends at your next get-together?  Enter using the Giveaway Tools form below!  
Good luck! 
 
Giveaway Begins: March 20th 12:00 am CST
Giveaway Ends: March 27th 12:00 am CST
Prize: Customized Embroidered Chef Coat (Unisex)
(US only, 18+)

Disclaimer: This is an All Season Uniforms sponsored Giveaway, which begins 03/20/2018 at 12 am CST and ends 03/27/2018 at 12 am CST. All Season Uniforms is responsible for both chef coat name embroidery customization and prize delivery.  One winner will be chosen randomly. The winner has 48 hours to respond to the congratulatory email and send us his/her name to be embroidered on the Chef coat, size (X-Small to 6XL), and address shipment which will not be publicly published. If the winner does not respond, a new winner will be randomly chosen by Giveaway Tools.   If you have any questions, please email Denise Browning at  [email protected]

a Rafflecopter giveaway

 

Print Recipe
Takeout Southwestern Taco Hand Pies
Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting meal, as well as a fun alternative to tacos.
Instructions
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Heat a large non stick skillet over medium high heat, add the oil, and then cook the ground beef, stirring occasionally, for about 4-5 minutes.
  3. Stir in the taco seasoning mix until combined. Let cook for 2 minutes and stir in the vinegar.
  4. Let cook for about 2 minutes or until vinegar has almost evaporated. Reserve.
  5. In a medium bowl, combine the onion, corn, black beans, tomatoes, and cilantro . Season with a pinch of salt and pepper if desired. Reserve.
  6. Unroll all pie crusts on a lightly floured surface according to the directions on the package. Equally divide each crust into fourths.
  7. Next, trim all edges to form rectangles. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into 4 rectangles.
  8. You will end up with a total of 20 rectangles. Reserve.
  9. Using 1/4 cup as measure, fill the measuring cup a third of the way full each with the following three components: cooked ground beef, vegetable mixture, and cheese, respectively.
  10. Place contents of the filled 1/4 cup measure onto the center of one rectangle. Repeat the process for the other 9 rectangles.
  11. Make sure that there is at least a 1/2-inch margin from the edges of the rectangle. Sprinkle salt and pepper on top of the mixture if desired.
  12. Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling.
  13. Pinch your fingers along the edges to seal and then use a fork to make marks all the way around.
  14. Transfer the 10 hand pies to the lined baking sheet and brush the top of each tart with more egg wash. Sprinkle a bit of salt and pepper on top if desired.
  15. Bake for 10-12 minutes, then rotate the baking sheet 180˚.
  16. Bake another 2-3 minutes or until the crust is lightly golden brown.
  17. Let cool for 5-10 minutes on the baking pan, then remove hand pies with a large spatula and serve by themselves or with sour cream and guacamole.
Recipe Notes
  • If necessary, let baked hand pies cool completely and store them in a Ziploc bag in the refrigerator. Heat in the microwave for about 30-40 seconds right before eating.
  • Use any extra ground beef and Southwestern salsa left over to make enchiladas, tacos, rice, or other dish.
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