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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Banana Caramel Cream Dessert




 

INGREDIENTS
 

  • 2 bananas I used two bananas for 6 small dessert servings
  • caramel sauce Good quality or dulce de leche.
  • fresh whipped cream I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar

Vanilla Pastry Cream

  • Vanilla Pastry Cream
  • 2/3 cup sugar can be reduced to 1/2 cup if you prefer desserts less sweet
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 eggs
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste

Graham Cracker Crumble

  • 1 1/2 cups graham cracker crumbs about 10 full sized crackers
  • 1/3 cup butter melted
  • 1 tablespoon sugar

INSTRUCTIONS
 

Make Pastry Cream

  • In a medium bowl,  beat eggs with a fork to combine.  Set aside.
  • Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.
  • Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.
  • Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

Make Graham Cracker Crumble

  • Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined.  Pour into a 9"x13" casserole dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.

Assemble dessert

  • Spoon about 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer (as pictured below).
  • Add a layer of pastry cream into each dish.  For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
  • Add a few slices of banana.
  • Top bananas with a layer of whipped cream.
  • Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
  • Repeat layers 2-5
  • Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving.

NOTES

I used 6 small dessert dishes. If you make 6 desserts, you may have pastry cream and graham cracker crumble left over. If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts. For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.
Substitutions - The recipes posted above are what I used, if you'd like to experiment with substitutions, such as using prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.

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