Key Lime Tart

This Key Lime Tart (can also be made as Key Lime Pie) is adapted from Taste of Home.

The recipe claims it feeds 12 people.  Maybe 12 people who hate lime.  Or 12 people watching their weight?  But certainly not 12 normal people.  4 of us polished off 3/4 of it easily, and probably could have eaten more.

TOTAL TIME: Prep: 35 min. Bake: 15 min. + 2 hours of chilling

Ingredients:

Crust:

1 1/4 Cups Graham Cracker Crumbs (I pulsed in a food processor)

5 Tbsp butter, melted (I used salted, but either is fine)

1/4 Cup ground Almonds (I pulsed in a food processor)

2 Tbsp Sugar (it called for 3 but I cut it down)

Filling:

4 Egg Yolks

1 Can (14 oz) sweetened condensed milk

1/2 Cup Lime Juice (I used Nellie & Joe's Key Lime Juice)

2 tsp lime zest (if you don't have a microplane, you need one!)

Topping:

1/2 Cup Heavy Whipping Cream

1 Tbsp Sugar

1/2 Cup Sour Cream

1 tsp lime zest

Fresh Raspberries and Lime Wedges (optional)

Directions Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned. In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Nutritional Facts (Assuming 12 servings, but 8 is more realistic) 1 slice equals 288 calories, 16 g fat (9 g saturated fat), 112 mg cholesterol, 138 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein

Garbanzo Bean Burgers

INGREDIENTS

1	can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3	tablespoons water
1	teaspoon lemon juice
1	cup dry bread crumbs
1	egg
1	teaspoon Italian seasoning
1/2	teaspoon garlic powder
1/2	teaspoon onion powder
	Dash crushed red pepper flakes
2	tablespoons canola oil
6	whole wheat hamburger buns, split and toasted
6	slices reduced-fat process American cheese product
	Dill pickle slices, fat-free mayonnaise and ketchup, optional

INSTRUCTIONS

1.	Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings and mix well. Shape into six patties.
2.	In a large skillet, cook patties in oil in batches for 3-4 minutes on each side or until lightly browned. Serve on buns with cheese. Top with pickle slices, mayonnaise and ketchup if desired. Yield: 6 servings.

Monte Cristos

I know this doesn't look the most appetizing but this is a great, quick, weeknight dinner. I first had a Monte Cristo at the Blue Bayou restaurant in the Pirate of the Caribbean ride at Disneyland. They are deep fried and delicious but this is a lighter version that is still great and everyone in our family loves.

Monte Cristos:

Good thick white bread
Sliced turkey
Sliced ham
Sliced cheese of choice (I like provolone and havarti)

Assemble sandwiches and cut into four triangles. Mix 4 eggs and 1/2 cup milk. Dip sandwiches on all sides in egg mixture and cook on a griddle or frying pan. Flip until all sides are cooked and browned (all 5 sides). Dust with powdered sugar and dip into raspberry jam.

Tomato, Basil, and Feta Orzo Salad

This pasta salad is a winner. Every time I've made it it's a big hit I and made it today for Manny's blessing and everyone loved it. It's light, fresh, and summery. It's especially great as a side dish to grilled chicken. It's from Mel's Kitchen Cafe.

• Dressing:
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/3 cup olive oil
Salad:
• 12 ounces orzo pasta
• 6 cups chicken broth (I've used 4 cups broth and 2 cups water and it's still flavorful)
• 2 cups grape or cherry tomatoes, halved
• 4 tablespoons thinly sliced chives or green onions
• 3 tablespoons chopped fresh basil
• 1 cup arugula or baby spinach, coarsely chopped
• Salt and pepper to taste
• 1 cup feta cheese, crumbled
• ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)

DIRECTIONS

1. For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside.
2. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and arugula or spinach.
3. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if needed. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

Grilled Lemon Chicken Salad

This is healthy, fresh, and delicious.  My friend, Abby, made it for me and I needed the recipe!  You know that feeling when you have one too many slices of pizza?  Or when you eat a huge hamburger and fries and feel kind of ill?  This is the opposite of that feeling!

Grilled Lemon Chicken Salad

(Serves 6)

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground pepper
• 1 Tbsp minced fresh thyme leaves
• 2 pounds boneless chicken breasts
• 1 cup raw sugar snap peas, stems and strings removed
• 1 red bell pepper, julienned
• 1 yellow pepper, julienned
• 1 lemon thinly sliced
• Dressing
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup good olive oil
• Kosher salt
• Freshly ground pepper

Whisk together the lemon juice olive oil, salt, pepper and thyme.  Marinate the chicken in lemon juice/olive oil mixture overnight (or at least 6 hours).  Grill chicken and slice diagonally in 1/2 inch pieces.

Toss sliced chicken breasts with sugar snap peas, red and yellow bell peppers, lemon slices and dressing.  Serve cold or at room temperature.

Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes

I have never met a short rib I don't like.  My friend made these for Christmas Eve dinner and they were amazing (and the potatoes, amazing!).  Anyhow, I got a big Staub dutch oven for Christmas, and was excited to try this out.  It was easy enough to make with a new baby, and a treat for guests.  The recipe, as most of mine are, can be found on Epicurious.

YIELD: Makes 6 to 8 servings

INGREDIENTS

Ribs:

• 3 tablespoons room-temperature butter, divided
• 8 3-to 4-inch-long meaty beef short ribs (about 4 pounds)
• Coarse kosher salt
• 2 1/2 cups chopped red onions
• 2 cups 1/2-inch cubes peeled parsnips
• 6 garlic cloves, chopped
• 2 tablespoons chopped fresh rosemary
• 1 750-ml bottle Zinfandel
• 2 cups low-salt beef broth
• 1 tablespoon all purpose flour

Potatoes:

• 3 tablespoons room-temperature butter, divided
• 3 pounds russet potatoes, peeled, cut into 1-inch cubes
• 1 pound large parsnips, peeled, cut into 3/4-inch cubes
• 1 cup whole milk
• 6 tablespoons (3/4 stick) butter
• 1 tablespoon chopped fresh rosemary

PREPARATION

For ribs:
Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.

Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.

Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.

For potatoes:
Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.

Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.

Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.

Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.

Coconut Lentil Curry

I adapted this recipe from Epicurious.  I have been on a lentil kick lately.  I have them coming to me on Subscribe and Save from Amazon and they are a pretty good thing to have in the pantry for a week night or a Meatless Monday or food storage.  I also have San Marzano tomatoes and coconut milk on Subscribe and Save.  I can't be stopped!

Anyhow, this has a delicious Southern Indian flavor and is so healthy.  Did you know lentils have 19 grams of fiber for one serving?  I have made some changes to the recipe (I think it needed a little more spice)

YIELD: Makes 6 to 8 (main course) servings

ACTIVE TIME: 30 min

TOTAL TIME: 45 min

INGREDIENTS

• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoon finely chopped peeled fresh ginger
• 3 garlic cloves, finely chopped
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoon turmeric
• 2 teaspoon salt
• 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
• 2 cups broth (chicken, vegetable, beef... calls for water, but I like more flavor)
• 1 lime (juiced)
• 1 1/2 cups dried lentils (10 oz)
• 1 (13- to 14-oz) can unsweetened coconut milk
• 1 lb zucchini (2 medium), cut into 1/4-inch dice
• 1 bunch of cilantro (cut off leaves and separate from finely chopped stems)

• Accompaniment: rice

PREPARATION

Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cilantro stems (finely chopped) cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

Stir in broth, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and lime and serve topped with cilantro leaves.

Floor Salad (Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese)

This is a Bobby Flay recipe I made for a large dinner party.  I doubled the recipe and was running late.  For the finishing touches, I was slicing all the corn off the cob into the salad and I ended up flipping the bowl.  A HUGE bowl of salad I had worked on all on the floor!  Jessica and I looked at each other, shocked, and then she yells "TEN SECONDS!"  We dove to the floor and rescued everything except for the bottom layer.  We didn't tell any of the people at the party, naturally.  But it was so delicious, floor or not, I ate seconds.  (And that's the last time anyone ever eats my food).  I think this works really well for a summer BBQ.  It is nice on the side of a brisket or a pulled pork.

1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 1 teaspoon sugar Salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 8 ears corn, grilled in the husk, kernels removed 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced 1 pint Sweet 100 tomatoes or cherry tomatoes, halved 8 ounces blue cheese, crumbled Fresh basil sprigs, for garnish Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

(Maret's note:  I serve this over spinach, even though they intended for it to be eaten alone).  The salad goes a lot further when it's a topping/dressing on a lettuce salad rather than a corn side salad.  Delicious either way.

Spring Fever Salsa Soup

I found this in the Trib some years ago and have tweaked it over the years.  I've probably made it a hundred times, what a great standby.  Cheap, quick, healthy.  I love soup!

1 Tbsp vegetable oil
16 oz salsa (I use the immersion blender because we don't like chunks!)
1 qt chicken stock
1 pound boneless, skinless chicken breast, cut up
1 can black beans, drained
1 1/2 frozen or 1 can corn
fresh cilantro
cheese (Mexican blend, queso, whatever you want)
1 small avocado, cubed (I usually omit this)
Tortilla chips (optional)

Heat the oil in a Dutch oven or soup pot, add the salsa and cook through a couple minutes.  Add the chicken stock, chicken, beans, and corn.  Cook until chicken is cooked through.  Then add some cilantro and serve with whatever toppings you want (avocado, cheese, crumbled tortilla chips).

Sometimes to make this a little heartier I add a little rice, maybe 1/2 cup, and as long as you boil the soup 20 minutes your rice will be cooked too.

Kristina's Stuffed Bread

Oh man, heart attack on a plate but you'll be popular at a gathering.

1 loaf french bread
ham (I use Krakus), all diced up
swiss cheese, all diced up or shredded

Dressing:

2 sticks butter, yes 2
2 tsp onion powder
2 tsp garlic powder
2 tsp poppyseeds
1 tsp dry mustard
1 tsp salt
1/2 tsp lemon juice
1/4 tsp lemon pepper


Cut the french bread in a criss cross pattern, not all the way through.  Stuff with ham and cheese.  Melt the butter and mix with the other dressing ingredients.  Pour over the stuffed loaf and bake, covered, at 325 for 30 minutes.

Tortellini Soup

You'll find I LOVE soup!  This one's a winner.  I made it last night.  More for leftovers tonight.  Hooray!

1 pound Italian sausage, sweet or spicy (add some EVOO if using lean sausage)
Shallot, because I hate onion
2 cloves minced garlic
1/2 cup red wine (optional)
6 cups beef broth
1 cup shredded or thinly sliced carrots
1 tsp dried basil, or do fresh to taste
1/2 tsp dried oregano
a 16 oz can tomato sauce
1 1/2 cups shredded zucchini (usually one large zucchini)
about a pound cheese tortellini
parsley

Start by browning the sausage in a dutch oven or soup pot, add minced shallot and garlic, brown, add the red wine if you want, or skip and head straight to the beef broth.  Add carrots, basil, oregano, tomato sauce, zucchini, and simmer about a half hour.  Then add the tortellini and parsley and just cook until pasta is done.  You can throw a little romano or parmesan over the top for serving.

Can you tell everything I make involves EVOO and garlic as a base and then finishes off with romano?

Corn Chowder to Die For!

More great comfort food, good for a main dish or side.

a couple shallots, diced
2 cloves garlic, diced
1 bag frozen corn
EVOO, 2 Tbsp
Butter, 2 Tbsp
s/p to taste
4 C Chicken stock (can use vegetable broth)
1 tsp thyme
pinch cayenne (optional)
1 1/2 C half and half
about a pound of red potatoes chopped
few strands saffron (optional.  Expensive.  Adds a nice aroma and color, but not necessary)
Bacon, chop up a few cooked strips (optional)

Saute shallots and garlic in EVOO and butter; add frozen corn and brown a little, add s/p, chicken stock, thyme, pinch of cayenne, and potatoes.  Simmer until potatoes are cooked through.  Turn heat to low and add half and half, saffron, cooked bacon, heat through.

You will notice a lot is optional here.  Basically, there's a good base recipe here and then you can do whatever you want.  You can omit potatoes.  You can make it heartier with potatoes and even a cup or so of shredded carrots.  You can make it vegetarian using veggie stock and omitting bacon.  You can doctor it up using all of the above, and even adding some white wine at the beginning and cooking it out before adding the chicken stock.  This can be as simple and easy or as dressed up as you want.

Best Baked Mac and Cheese Ever

Such great comfort foods!  This makes a lot, a nice full 9x13 pan full.  You could easily cut this in half for a smaller family.  But it's great for the family or as a side to feed a lot of people.  Amounts are all approximate, and you can play with it all you want:)


4 cups macaroni, uncooked
1 stick butter
1 cup sour cream or plain Greek yogurt
2/3 cup romano
1/2 cup half and half
cheese, probably a pound, any kind you want (I like sharp cheddar, colby Jack, a smoky gouda is lovely in a mac and cheese, so many options)
s/p to taste

Half cook the macaroni (only cook it about half as long as it calls for, 4 minutes maybe).  Take a big bowl and mix pasta, melted butter, s/p, sour cream, romano, half and half, and cheese.  More cheese on top and bake it, around 30 minutes at 350.

Tomato Sauce with Onion and Butter

This is adapted from my favorite Italian cookbook, Essentials of Classic Italian Cooking by Marcella Hazan.  Epicurious called this book the Bible of Italian Cooking and we have found every recipe to be amazing (and surprisingly simple).

2 Cups Canned imported Italian Plum Tomatoes (San Marzano) cut up with their juice
5 Tablespoons butter
1 Medium Onion, peeled, cut in half
Salt
1 to 1 1/2  pounds pasta
Parmigiano-Reggiano (freshly grated) for serving

This sauce is delicious and simple.  Ms. Hazan says "This is an unsurpassed sauce for Potato Gnocci... but it is also delicious with factory made pasta in shapes such as spaghetti, penne, or rigatoni.  Serve with Parmesan."

Put the tomatoes, butter, onion, and salt in a saucepan and cook uncovered on a low simmer for 45 minutes,  Stir occasionally, mashing any large pieces of tomato (or you can take an immersion blender if you want it totally pureed).  Taste for salt.  Discard onion and toss with pasta.

Sauce may be frozen.

Doni's Lemon Chicken

This one is a family favorite for sure.

Chicken breasts, butterflied.  Number depends on your family size, prob 2-4.
EVOO, 1/4 cup
butter, 1/4 cup
garlic, about 4 cloves
2 lemons
honey, 1 Tbsp
2 cups chicken stock
romano, (around 1/4 cup?)
half and half, (maybe also 1/4 cup?)
1 lb linguine, cooked al dente



Butterfly chicken breasts, season with Bouquet Garni (Penzey's--you could just use Italian Seasoning or something if you don't have BG); kosher salt and pepper; and saute in EVOO.  Remove from the pan and add some EVOO and butter, about 1/4 cup each; a few cloves of garlic minced, to taste (I do about 4); juice of 1-2 lemons (I always do 2).  Add  honey and chicken stock.  Add romano and half & half, stir well.  Slice up chicken and put it back in the sauce.  Serve over linguine.

Chopped Salad, a la Portillos!

My first blog post ever.  Chopped Salad, as close to Portillo's as we can get!

2 hearts romaine, chopped
1/4-1/2 iceberg lettuce, chopped
about 1/4 head red cabbage, chopped
1 cup gorgonzola
2 cups ditalini pasta, cooked al dente and cooled
bacon to taste (sometimes I just use real bacon bits or cut up a few strips of precooked bacon)
cooked chicken breast, chopped (as much as you want, sometimes we leave out if not a main course)
1-2 tomatoes, chopped
you could add onion or scallions.  I don't, of course

Dressing:

1/2 cup red wine vinegar
2 Tbsp honey
1 Tbsp dry Italian seasonings (I use Penzey's)
2 cloves minced garlic
s/p to taste
1/2 cup EVOO

We do this sometimes on its own, sometimes as a side salad, sometimes with homemade Italian beef! And every time I bring it, I get many comments.  Delish!

Lindsay

And so it begins

L brought up that she would like to have a recipe exchange. We all get in ruts from time to time and we all discover amazing recipes. We figured that if we put it on a blog, it was a searchable repository for us to share our favorite recipes and get ideas for new ones among the family. If we label them appropriately, it should make it easier... Some label guidelines that should make this easier:

Recipe Type:
Breakfast
Appetizer
Soup
Salad
Entree
Side
Dessert
Beverage
Snack
Breads

Protein
Vegetarian
Beef
Chicken
Pork
Fish

Cuisine Type

Thai
Indian
Chinese
Korean
Mexican
Spanish
Italian
French
American
Canadian (just kidding)
etc...

Season/Holiday (if applicable)
Spring
Summer
Fall
Winter
Christmas
Thanksgiving
Easter
 etc...

 Then tag other main ingredients. For example, if I was doing a Sausage and Lentil Soup, I might just tag Soup, Pork, Lentils. If I'm doing a blueberry and strawberry flag cake, I might do Dessert, Cake, Summer, Strawberry. If I'm doing a Fig and Goat Cheese Appetizer, I might just do Vegetarian, Appetizer. If you have any thoughts on this, comment away!

-M