Wow Recipes

Blackened Salmon Stuffed with Spinach & Parmesan 🐟🧀🌿
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
For the Filling:
- 2 cups fresh spinach, sautéed
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
Directions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the spice mixture onto the salmon fillets.
3. For the filling, combine the sautéed spinach, Parmesan cheese, mozzarella cheese, and minced garlic in a bowl. Mix well.
4. Using a sharp knife, slice each salmon fillet horizontally to create a pocket, being careful not to cut through. Stuff the pocket with the spinach and cheese mixture.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear the salmon for 2-3 minutes per side until golden. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is fully cooked and flaky.
6. Meanwhile, melt butter in a small saucepan and stir in lemon juice to create a simple sauce.
7. Drizzle the butter sauce over the stuffed salmon and serve warm.
Enjoy this indulgent and flavorful stuffed salmon dish!
Prep time: 15 mins, Cooking time: 15 mins, Servings: 4, Kcal: 420 per serving

Banana Pudding Cookies with Banana Pudding Buttercream

These soft banana pudding cookies are loaded with white chocolate and crushed Nilla wafers, then topped with fluffy banana pudding buttercream, banana slices, and extra wafers.

Ingredients

For the cookies:
1 cup (226g) unsalted butter, very soft
3/4 cup (170g) packed light brown sugar
1/3 cup (60g) granulated sugar
2 eggs
1/3 cup (70–80g) very ripe mashed banana
2 tsp (8g) vanilla extract
2 1/3 cups (290g) all-purpose flour
1 box (3.4 oz) instant banana pudding mix
2 tbsp (16g) milk powder
3/4 tsp (4g) salt
3/4 tsp (4g) baking soda
1/2 tsp (2g) baking powder
3/4 cup (150g) white chocolate chips or chopped white chocolate
About 20 Nilla wafers, roughly crushed

For the banana pudding buttercream:
1/2 cup (113g) unsalted butter, softened
1 1/2 cups (180–200g) powdered sugar
2–3 tbsp (20–25g) instant banana pudding mix, reserved from the box
1–2 tbsp milk or heavy cream
Pinch of salt

For topping:
Nilla wafers
Fresh banana slices or banana chips

Directions

1. Open the instant banana pudding mix and set aside 2–3 tablespoons for the buttercream.

2. In a large bowl, cream together the very soft butter, brown sugar, and granulated sugar until smooth and creamy.

3. Add the mashed banana and mix until combined.

4. Add the eggs and vanilla extract, then mix again until smooth.

5. In a separate bowl, whisk together the flour, remaining banana pudding mix, milk powder, salt, baking soda, and baking powder.

6. Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.

7. Fold in the white chocolate and crushed Nilla wafers.

8. Scoop the cookie dough onto a tray or baking sheet and refrigerate for at least 1 hour.

9. Preheat the oven to 350°F (175°C). Place the chilled cookie dough balls on a lined baking sheet, leaving space between each one.

10. Bake for 12–14 minutes, or until the edges are set and the centers still look slightly soft. Baking time may vary depending on the size of the cookies.

11. Let the cookies cool completely before adding the buttercream.

12. To make the buttercream, beat the softened butter until light and fluffy.

13. Add the powdered sugar and reserved banana pudding mix. Beat until smooth.

14. Add a pinch of salt, then mix in 1 tablespoon of milk or heavy cream at a time until the buttercream reaches a pipeable consistency.

15. Pipe the buttercream onto the completely cooled cookies.

16. Top with banana slices or banana chips and extra Nilla wafers.

Tip: If using fresh banana slices on top, add them right before serving so they stay fresh and don’t brown.