Recipe : Key Lime Pie

Our friend, Terry, can tell you that I appear to be obsessed with Key Lime.  Even when we aren't in the Keys....

So, I decided to make Key Lime pie for dinner with our friends a few weeks ago.  Let's not talk too much about the crust...I ended up pressing too high up the side of the pan, so when I took it out of the pan, the sides crumbled :)

For the crust you will need:

One 9" graham cracker shell or

1 1/2 c graham crackers, finely ground (I used Triple Ginger Snaps from Trader Joe's)

1/3 c white sugar

6 tbsp butter, melted

1.  Mix graham crackers crumbs, sugar and melted butter together until well blended.  Press into an 8" or 9" springform pan.

2.  Bake at 375 degrees for 7 minutes and cool.

For the filling you will need:

14 oz can sweetened condensed milk

3 egg yolks

1/2 c Key Lime juice (either fresh squeezed or a good quality Key Lime juice like Nellie and Joe's)

1.  Mix all ingredients together until well blended.

2.  Pour into pie filling.  

3.  Bake at 350 degrees for 15 minutes.  Allow to stand 10 minutes before refrigerating.  

4.  Serve with whipped cream.

Adapted from a recipe from Nellie and Joe.

Recipe : Feral Burgers

I am taking a stab at these burgers taste like the burger I had in Kauai at The Feral Pig.

You will  need:

1 lb Kalua Pork (go here for the recipe)
1 lb ground chuck (I use 85% for a nice, juicy burger)
American cheese
Bacon
Buns and toppings (optional)
A meat grinder

Grind the Kalua pork in a meat grinder.

Add the ground chuck and mix to combine.  Make sure to handle the meat as little as possible to a tough burger.

Form patties as you like.  I make a hole in the middle of my burgers so that they cook evenly.

Cook in your preferred method (grill, stovetop, Foreman grill) then top with cheese and bacon.  Enjoy!!

Recipe : Bacon and Goat Cheese Chicken

Here's my version of this Cooking Light recipe from the Jan/Feb 2011 issue.

3 oz goat cheese (I used 4 pepper goat cheese)

1 slice bacon, cooked and crumbled

3 (6 oz ea) skinless, boneless chicken breasts

1/2 tsp salt

1/4 pepper

1 tbsp canola oil

Preheat oven to 350 degrees.  Combine goat cheese and bacon*.  

Cut 1" slit into the thick end of chicken breast and carefully cut down to center of chicken to form a pocket.

Divide cheese mixture evenly among pockets (I equate this to trying to feed a baby liver baby food).   Secure with wooden toothpicks.  Sprinkle chicken with salt and pepper.  

Heat a large ovenproof skillet over medium-high heat.  Add canola oil.  Add chicken to pan; saute 4 minutes on one side.  Turn chicken over and cook 4 more minutes.  Bake in oven for 12 - 15 minutes.  Let stand 5 minutes before eating.

Recipe : Mexican Chicken Alfredo

Adapted from Taste of Home, August/September issue

This is one of those "make it once, serve it twice" recipes.  If you want that version of the recipe, click above.  Below is for one 8x8" recipe.

1/2 box (16 oz) box or gemilli or spiral pasta
1 lbs boneless skinless chicken breast, cubed and cooked
1/2 medium onion, chopped or 1 tbsp dried onion flakes
1/8 tsp salt
1/8 tsp pepper
1 tbsp oil
1 jar Alfredo sauce (I use Ragu's Light Alfredo)
1/2 c shredded cheddar cheese (or Taco or Mexican blend)
1/2 c salsa
1/8 c milk
1 tsp taco seasoning

Cook pasta according to directions, drain and set aside.

In a mixing bowl, combine chicken, onion, salt and pepper.  Add Alfredo sauce, salsa, milk and taco seasoning and stir to coat.  Add cooked pasta and stir to coat.  Add cheese and stir to combine.

Spray an 8x8" baking dish with non-stick spray.  Pour in chicken and pasta mixture.  

Bake covered at 350 degrees for 30 - 35 minutes.  

Notes:
*I served topped with extra cheese.

Recipe : Beermosas

Another 'souvenir' from Hawaii...a wonderful breakfast drink called a Beermosa!

Completely simple.

You will need:

2 pint glasses
1 bottle Blue Moon beer
Orange juice

Pour beer equally into the two glasses.  Top with orange juice,  Enjoy!!

Recipe : Kalua Pork

We just got back from Hawaii last week and I am already craving Kalua Pork!  Super simple recipe that I found a bajillion versions of all over the internet so I decided to go with a majority rule to start with this recipe.  YUM!

You will need:

One 5 - 6 lb pork butt
2 tbsp liquid smoke 
2 tbsp smoked sea salt (like Maldon)
One 6 qt crockpot

Stab the pork butt all over with the tip of a knife.  Rub one 1/2 of the smoked salt over the top of the pork butt then flip over and repeat.  Place into the crockpot.  Slowly pour the liquid smoke over the top*.  Cover and look on low for 20 hours. 

 Remove from crockpot and fork shred**.  

Return to cooking liquid until ready to serve.

Option - if you would like to have Kalua pork and cabbage, after you return the shredded pork to the cooking liquid, get out a saute pan.

You will need:


Cabbage, rough chopped, 1 cup per serving
Olive Oil
Smoked sea salt to taste

Heat some olive oil in a saute pan.  Add the cabbage and toss with hot oil, continuing to toss until cooked to preference.  I like it a little crunchy, so I don't cook it for a long time.

Serve over rice or pineapple rice, if you wish!

Notes:

* I used hickory for a bolder taste, but you can use mesquite for a milder taste.
**I started cooking this at 9:00 Wednesday night and didn't not shred until 6:00 p.m. the next day.  You could shred this in the morning and let it soak up even more liquid!

Travel Tip : Packing Snacks

I don't know about you, but I have low blood sugar, so need to eat something every few hours or I get sick feeling, woozy and sometimes barfy.  If I am traveling, I am already nervous so feeling extra barfy is no fun way to fly, especially in such close quarters with someone who insists upon bringing the most revolting smelling food one can find in a styrofoam to-go container.  

So, I bring along some kind of snacks to tide me and Jeff over, saving us from airport prices, a case of the shakes or in the mornings on our trips when we sleep in past breakfast time and need a little something to tide us over until lunch.

I pack mine in a sealed container (Tupperware, Ziploc container, etc.).  This time I am using some handy freebie containers compliments of Hillshire Farms deli meats.  They keep your snacks from being crumbles while you are traveling and they double as a safe container for breakables (for me, that is usually sea shells) on the way home.  

If you are lucky enough to have room in your quart-sized zippered bag for carry-on, I like this tip for keeping cool foods cool for longer.  I like to take some cut up cheese (protein is good for nausea) and grapes in a thin cooler bag that tucks into my carry-on.  If I have room in my quart-sized bag, I can place a juice box (make sure it's less than 3 oz) that I have frozen overnight in my bag, just long enough to get me through TSA.  I wrap the juice box in a paper towel, to keep the condensation off of my other items.  Right after TSA, remove your juice box from your carry-on bag and put it back in your cooler.  The frozen juice will keep your cool items cool for a while until it thaws completely.  Then you'll have something to drink too!