On Todays Menu- Key Lime Pie

This is another recipe I shared this last weekend with the family.  Everyone asked my to post it as they all loved it.  This is for you Erica..

You will need

For the crust.  I use the premade graham cracker crust.  If you want to make yours from scratch here is the recipe.
For the crust...
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter melted

For the filling..
6 extra large egg yolks, at room temperature
1/4 cups sugar
1- 14 oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup fresh squeezed lime juice (4 to 5 limes)

For the decoration...
1 cups (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
thin lime wedges

Preheat the oven to 350 degrees.  For the crust combine cracker crumbs, sugar and butter in a bowl.  Press into a 9 pie pan, making sure the sides and bottom are an even thickness.  Bake for 10 minutes.  Allow to cool completely.  For the filling,beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.  With the mixer on medium speed add the milk, lime zest and lime juice.  Pour into the baked pie shell and freeze.  For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form.  Add the sugar and vanilla and beat until firm.  Spoon or pipe decoratively onto the pie and decorate with lime wedges.  Freeze for several hours or overnight. 

If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees.

Todays Menu - Watermelon Salad

When I find a recipe I like I then look for something to pair it with.  I came across this salad recipe when I was looking for a summer salad to pair with a Turkey breast that was brined then basted with an Orange Chipotle.  I will post that recipe also. 

Watermelon Salad

1 gallon watermelon, cubed
1 qt cherry tomatoes cut in 1/2
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, diced
1 cup olive oil
1/3 cup white balsamic vinegar

Combine the watermelon, cherry tomatoes, cheese, red onion and cilantro in a large bowl.  In a small bowl whisk together the oil and vinegar.  Slowly toss oil mixture into the watermelon salad.  Salt and pepper to  taste.  Be careful not to use to much dressing.  If your watermelon is very juicy you may not need all of the dressing. This salad needs to be served right away.  Makes 20 servings

Todays menu - French Toast Strada

We spent this last weekend (the 4th of July) at my sister and brother in laws lake cabin.  Since there was a bit of a crowd (11 family members) I looked for a good breakfast recipe.  Some of the family members are vegetarians so I also wanted to be sure and find something that did not have meat in it.  In a book I purchased on a trip to Charleston South Carolina I found recipe called  French Toast Strada.   

You will need:

1 lb. loaf unsliced French bread, cut into 1 " cubes
8 eggs
1 8oz pkg cream cheese, cut into 1/2" cubes
6 tbsp melted butter
2 1/2 cups light cream or 1/2 and 1/2
1/4 cups maple syrup

Grease a 3 qt rectangular baking dish. Place 1/2 bread cubes in the dish.  Top with cream cheese cubes and then the remaining bread cubes.  Combine eggs, cream, melted butter and syrup.  Mix well and pour over bread and cheese cubes.  Using a spatula, slightly press layers down to moisten.  Cover with plastic wrap and let sit for 2 to 24 hours.  Remove plastic wrap and bake uncovered  for 35 to 40 minutes.  or until set and golden brown.  Let stand about 10 minutes before cutting.  Top with apple cider syrup (recipe below) a big dollop of whipped cream and a sprig of fresh mint.

Apple Cider Syrup

1/2 cup sugar
1/2 tsp cinnamon
1 tbsp lemon juice (I did not have lemon so I used orange juice
4 tsp cornstarch
1 cup apple juice
2 tbsp butter.
Combine sugar, cornstarch and Cinnamon in a small pan.  Stir in apple juice and lemon juice Cook and stir over medium heat until thickened and bubbly.  Cook for two more minutes.  Remove from heat and add butter.

Todays menu - Spicy Black Bean Hummus

This recipe comes from my friend Lee.  It is great for a crowd, we had it on one of our camping trips.   

You will need:

4-5 garlic cloves, peeled

2 Tblsps fresh lemon juice

1 Tblsp tahini (roasted sesame seed paste)

1 tsp ground cumin

1/4 tsp salt

1 (15-ounce) can black beans, rinsed and drained

1 small jalapeno pepper, chopped

Dash crushed red pepper

2 tsp extra-virgin olive oil

Dash ground red pepper

Place garlic in food processor; process until finely chopped.  Add lemon juice, tahini, cumin, salt, black beans, jalapeno pepper and crushed red pepper; process until smooth.  Spoon bean mixture into a medium bowl and drizzle with olive oil.  Sprinkle with ground red pepper. I it served with pita or taco chips

Todays menu-Strawberry Spanich Salad

I guess I am on a salad kick.  Here is a great summer salad.  I got this out of a cookbook my sons preschool sold as a fundraiser.  I guess you could say it has stood the test of time as my son is now in his 30.

2 bunches of baby spinach
1 pint fresh sliced strawberries
1 small red onion chopped

Dressing:
1/4 cup sugar
2 tablespoons sesame seed
1 tablespoon poppy seeds
1/4 teaspoon worcestershire sauce
1/4 teaspoons paprika
1/4 olive oil
1/4vinegar


Wash and trim spinach. Clean and slice strawberries and onion, mix with spinach.   In separate bowl combine all dressing ingredients.  Toss all together. 

Todays menu - Lime Cilantro Slaw

As the weather get warmer and we do some cookouts we worry about salads with a mayo based dressing sitting in the sun.  Here is a great slaw salad with a Thai  twist.

You will need.:

1/4 lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons peeled and minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 cloves garlic, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick -cut carrots
1/4 cup sliced green onion
1/2 cup chopped fresh cilantro

Combine lime juice, sugar, vinegar, ginger, fish sauce, chile sauce and garlic in a large bowl.  Add slaw, carrots, green onion and cilantro.  Toss well,  this can set in fridge for a few hours.  The longer it sits the better it taste. 

Todays Menu- Bourbon-Basted Salmon

Since Copper River Salmon is in season now I thought this was a very timely recipe. I cook it on a ceder plank.  I made this a few years ago when we were camping and my husband is still talking about it.

You will need:

1 1/2 pound salmon fillet
1/4 cup brown sugar
3 tablespoons bourbon
3 tablespoons green onion, chopped
2 tablespoons soy sauce
2 tablespoons veggie oil (I use olive oil)

For 2 to 3 hours you will want to soak your ceder plank in water  Meanwhile place your salmon skin side down in a shallow baking dish.  Remove all bones.  In a small bowl combine all ingredients.  Pour  over salmon and marinate in refrigerator for at least 1 hour.  Place salmon skin side down on plank and grill (on BBQ or outdoor grill)  for about 7 minutes then turn salmon over and grill for another 7 minutes.  Be sure an keep an eye on the plank as it can catch on fire ( I have never had this happen but I have heard it can)

Todays menu-Mexican dip

This is a great quick and easy dip.  I always have every think on hand to make it.  You never know when someone will stop by. This recipe came from my husbands cousin.  Thanks Margie.

You will need:

1 8 oz package of cream cheese
1 can chili without beans
1 small can diced or sliced black olives
1 small can diced green chilies
1 cup shredded cheddar cheese

In a round microwave safe pie pan spread cream cheese evenly over the bottom.  Layer chili over the top of the cream cheese.  Next layer black olives then green chilies.  On the top spread cheddar cheese.  Microwave on high for 5 to 7 minutes or until cheese melts.  Be careful, when this first comes out it is VERY HOT!!!. Serve with your favorite taco chips.