easy recipe - Page 4

Godiva White Chocolate Banana Pudding: A Delicious and Easy Dessert

If you’re a fan of decadent desserts, then you won’t want to miss out on this divine treat – Godiva White Chocolate Banana Pudding. This creamy and indulgent dessert is made with layers of rich white chocolate pudding, sliced bananas, and vanilla wafers. But what really takes it to the next level is the addition of Godiva white chocolate liqueur, which adds a luxurious richness and depth of flavor to the dessert. Whether you’re serving it up for a special occasion or just treating yourself to a sweet treat, this Godiva White Chocolate Banana Pudding is sure to impress.

INGREDIENTS

INSTRUCTIONS

  1. Peel and slice up two or three bananas. Set this aside.
  2. Combine your heavy whipping cream, powdered sugar, and vanilla in a large bowl. Whisk or beat the ingredients together with an electric mixer for 2 minutes. Set this aside.
  3. In a large mixing bowl, combine powdered pudding mix, milk, and condensed milk together, whisk until smooth. Let this sit for 3 minutes.
  4. With a spatula or spoon, fold in whipped cream topping into the pudding mix and combine until it’s smooth.
  5. Assemble the pudding in a large bowl or individual serving glasses. Alternate layers of pudding, banana slices, and vanilla wafers. Cover the pudding and place this in the fridge for at least 3 hours.
  6. Garnish the dessert with crushed vanilla wafers or banana slices and enjoy!
  7. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo

Easy to Make Pineapple Jerk Lobster Tacos

Transport your taste buds to the sunny shores of the Caribbean with Pineapple Jerk Lobster Tacos. These delicious tacos feature succulent lobster meat marinated in a spicy and sweet jerk seasoning, paired with juicy chunks of fresh pineapple for a burst of tropical flavor. Topped off with a zesty lime slaw and wrapped in warm, soft tortillas, these tacos are a flavor sensation that’s sure to delight your senses. Whether you’re entertaining guests or just looking to treat yourself to a gourmet meal, Pineapple Jerk Lobster Tacos are a must-try recipe that’s guaranteed to impress.

Ingredients

  • 5 lobster tails
  • Premade Jerk marinate of your choice
  • 1 can of pineapple
  • grape tomatoes, diced
  • 1 Tbsp brown sugar
  • 1/2 onions finely chopped
  • Cilantro diced
  • 2 Lime each cut in half
  • Tortilla
  • Salt (pinch)

Instructions

  1. Remove the lobster meat from the shell and set aside.
  2. Blend the pineapple, pineapple juice, jerk marinate and brown sugar together until everything is smooth. In a large bowl, mix the lobster meat and blended marinate together.
  3. In a large skillet, over medium heat, cook the marinated lobster meat for 10 minutes. Remove from the skillet off the stove once the lobster is ready.
  4. In a small bowl, mix the tomatoes, onions, and cilantro together. Season with a pinch of salt.
  5. On the tortilla, add the cooked lobster, pineapple jerk sauce, veggies together and enjoy.
  6. Don’t forget to hashtag, #dinnerwithtayo.

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.

Ingredients

  • 1 lb skinless white cod fillets
  • 1/2 cup butter
  • 1 1/2 tablespoons thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced shallots
  • 1 tablespoon curry powder
  • 2 -3 tablespoon diced tomatoes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup of water
  • 2 tablespoons olive oil

Instructions

  1. Sprinkle the top of the fish generously with salt and set aside.
  2. Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
  3. Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
  4. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Oven-Baked Chicken Quesadilla

Ingredients

  • boneless skinless chicken breasts
  • 2 tsp cayenne pepper
  • Chicken bouillon and freshly ground black pepper
  • 4 tsp olive oil, divided
  • 1/2 red onion, chopped
  • 1 tsp garlic powder
  • 1 Tbsp fresh lime juice
  • 6 (10-inch burrito size) flour tortillas
  • 6 oz. cheddar cheese, shredded (1 1/2 cups)
  • Guacamole, pico de gallo or salsa, for serving (optional)

Instructions

  1. Season both sides of the chicken with chicken bouillon, garlic, and pepper.
  2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook on both sides until fully cooked through about 6 minutes. Transfer to a cutting board.
  3. Cut the chicken into pieces.
  4. Brush the top side of tortillas with melted butter. Add cheese, chicken, and onions. Fold top half over, repeat with a second tortilla. Transfer the Quesadillas on a baking sheet.
  5. Bake the Quesadilla at 375 degrees for 5 minutes or until golden brown on the outside, then carefully remove from the oven.
  6. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings of your choice.
  7. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Slow-Cooked Chicken Tomato Stew

This slow cooked chicken tomato stew is like no other stew. The flavors and taste of this dish comes from Nigeria and the coastline of west Africa.

Ingredients

  • Chicken pieces (drumsticks and thighs)
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion chopped
  • 1-2 tbsp chicken bouillon
  • 1 tsp ginger powder 
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Parsely, finely diced
  • 1 tsp curry
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • Salt
  • 1 cup chicken broth 

Instructions

  1. Rinse the chicken and place on a sheet tray. Preheat the oven at 375°f. Season both sides of the chicken with salt and black pepper. Bake the chicken for 15 – 20 minutes.
  2. In a large pot, heat the olive oil over medium-high heat. Add onions and sauté for 5 minutes, until onions are golden brown, then reduce the heat.
  3. Carefully add tomatoes, chicken broth, seasoning, salt and simmer for about 25 minutes. Stir continuously to prevent burning at the bottom.
  4. Add the chicken and continue cooking on medium heat for about 10 minutes. Stir together and add water if needed.
  5. Serve with rice or anything of your choice. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.
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