Organizing and a disclaimer!

4/24/15

Trying to make the blog a bit easier to navigate so made pages for the main categories that I think recipes would fall under. 

Started off with:
Appetizers
Breakfast
Dessert
Main Dishes
Side Dishes
Soups & Stews

I'm fairly confident that I'm going to be needing to do some tweaking to get this properly organized and am open to any and all suggestions. 

Each recipe title is the link to the printable version. To make following the recipes easier, the print link is strictly recipe, none of my ramblings and no photos! If you want those you'll have to go to the post itself! I'm trying to make them a bit more step by step with some extra pictures.

I should insert a disclaimer here, I cook for fun and flavor and don't keep track at all of the health side of things! If you need calories, counts, or specific dietary information my blog and recipes are not going to include any of that info! The majority of my meat comes from a local grocery store with a butcher on site and most of my veggies and fruit come from a once a week Backyard Produce delivery service. I use fresh herbs when I have them and dried herbs the rest of the time. My cooking oil of choice is some form of Olive but I do have some recipes that use Canola or Vegetable oil.

My daughter yells at me all the time that she doesn't have time to use all the fresh stuff. I do have the time (which is why I cook so much extra to send home with her) but if you don't have time there is nothing wrong with using canned sauces or veggies! Myself, I'm a huge fan of Seeds of Change bags of rice and the occasional bag of Ore Ida fries!

Key Lime Pie

4-10-15

Had a ton of folks commenting on the Instagram photo so figured the least I could do was share the recipe! Your choice, with whip cream or strawberry glaze...

9" graham cracker pie shell
1 can (14 oz) sweetened condensed milk
3 egg yolks
1/2 cup Key West lime juice (I used from a bottle)
1/2 tsp vanilla
1 can whip cream
I added lime zest from a fresh lime to the top

I used a whisk to mix the egg white to create a wash and then with a pastry brush "painted" the pie shell and pre-baked it at 375 degrees for 5 minutes. Let the shell cool before you put the filling in. Turn oven down to 350 for baking the pie.

For the filling:
Combine the egg yolk, milk, vanilla and lime juice. Mix until smooth and pour into the pie shell. Bake at 350 for 15 minutes. Cool for another 15 minutes and then refrigerate. 

Top with whip cream and lime zest when ready to serve. 

Store any uneaten pie in the fridge!

Instead of whip cream, try strawberry glaze!

To make glaze:

Clean and quarter a pound of fresh strawberries.

Mix together 1/2 cup sugar, 2 tbsp corn starch and 1 cup water. Add to strawberries and cook over medium heat, stirring often. Takes about 20 minutes or so to cook down and thicken. 

Let cool and then top pie.

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