Thursday, January 28, 2010

Frozen Key Lime Pie

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We need something sweet on here don't we? This recipe came from my mother in law, Nola. It's so easy and is my favorite key lime pie. I actually don't use key limes, though, because regular limes are just as good to me. I like making this in the winter because it reminds me of summer. This is a great no-bake dessert!


1 graham cracker crust
about 6 limes (enough to get 1/2 C juice)
1 can (14 oz) sweetened condensed milk
1 C heavy whipping cream

Grate 1 TB zest from the limes and squeeze 1/2 C juice. In a large bowl, with wire whisk or fork, stir condensed milk, lime zest, and lime juice until blended; set aside.
In a small bowl with mixer at medium speed, beat cream until stiff peaks form. Take the whipped cream and fold it into the lime mixture.
Pour filling into crust and freeze at least 3 hours or until firm.
To serve, garnish pie with more whipped cream and more lime zest (optional).

Wednesday, January 27, 2010

Garlic and Citrus Roasted Chicken

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This was my first attempt at a roasted chicken and Ben and I were both surprised at how good it was. I've been making this for 2 years now and it's a family favorite. Ethan gets so excited when he sees me making it. I serve it with mashed potatoes and a vegetable. The pan sauce is so good on the potatoes! This picture is from Food Network and there's no way I'd present it like that. I'm not that fussy! This also usually takes longer than it says for me so I always start at least 2 1/2 hrs before I plan on eating. If I can do this so can you!

*NOTES: Just wanted to add a couple of things I've learned from experience with this dish. Dried oregano is fine but do 1/2 TB. Store bought lemon juice works great too. Go ahead and add some chicken broth to the roasting pan before you put it in the oven. If not, the drippings will burn fast on you. I usually use a whole carton of chicken broth. I make this so often that I divided a whole can of orange juice concentrate into individual baggies and froze them. That way, I wouldn't waste a whole can. It freezes for a long time!

Recipe by Giada De Laurentiis

• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
• Salt and freshly ground black pepper
• 1 orange, quartered
• 1 lemon, quartered
• 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
• 2 (14-ounce) cans reduced-sodium chicken broth or a whole carton
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano leaves
• Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce

Turkey Burgers

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We've been eating these same turkey burgers for about 3 years and love them. I won't even try a new recipe because I think these are perfect. I strongly suggest using a meat thermometer when cooking ground turkey because it can dry out fast. With these I stick my digital meat thermometer in once I flip them. I set it for 10 degrees cooler than I want so I have time to melt the cheese before they are done. Use any kind of cheese you like too. We use cheddar, provolone, or monterey jack. This picture is kind of boring because I was lazy and we didn't have lettuce or tomatoes with it. Just meat, cheese, and BBQ sauce is good enough for us!


1 lb lean ground turkey
1/4 C seasoned bread crumbs
1 TB finely diced onion
1 egg white
1 TB chopped fresh parsley
1 clove garlic, peeled and minced
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp olive oil

In a large bowl mix all ingredients, except olive oil, together until just combined. Dived into 4 equal patties.
Heat oil in skillet. Cook patties over medium heat, turning once, to an internal temperature of 180 degrees F.

Tuesday, January 26, 2010

Chipotle Salsa

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This is the salsa that I made up about a year or so ago. Ben says it's so good he could drink it straight! You can adjust the spiciness by adding or taking away from the chipotle peppers. You can also split the peppers and scrape out the seeds to take some of the heat away which is what I do.


2 cans plain diced tomatoes, undrained (with or without salt)
1 whole bunch cilantro, stems removed
3 cloves garlic
2 stalks green onions/scallions, trimmed
2 whole chipotle pepers in adobo sauce, seeded
1/2 tsp kosher salt, or to taste

Put all ingredients in a blender or food processor and blend until smooth. That's it!

White Chili with Roasted Garlic and Chilies

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This recipe is adapted from a recipe I recently found in Food Network magazine. It is amazing! This picture is from Food Network's website but mine looked the same. This is our whole family's new favorite chili/soup recipe.



(For the roasted garlic)
12 cloves garlic, unpeeled
1 TB extra virgin olive oil

(For the chili)
7 whole shallots, chopped finely
2 TB extra virgin olive oil
3 Anaheim chili peppers (look up online if unsure)
3 cloves garlic, minced
3 TB all purpose flour
8 Cups low sodium chicken broth, divided
4 C shredded rotisserie chicken
1 TB chili powder (I used a little less for the kids sake)
½ tsp cayenne pepper (I omitted for kid’s sake)
1- 15 oz can navy beans, undrained
Kosher salt and freshly ground black pepper to taste
10 oz box frozen chopped spinach, thawed and squeezed dry
¾ tsp smoked paprika
1/3 C heavy cream
2 C grated Monterey jack cheese, for garnish

1. Make roasted garlic. Preheat oven to 350. Make a foil packet for the garlic and olive oil. Place packet in oven and roast for around 40 minutes. Set aside and let cool.
2. Make roasted chilies. Preheat broiler. Place the 3 chili peppers on a foil lined broiler pan (or cookie sheet). Broil until charred on all sides turning every few minutes. Should take around 10 minutes total but go longer if they aren’t charred yet. When they’re done transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers. Then stem, seed, and chop. Set aside.
3. Cook the shallots in olive oil over med-low heat in a large stock pot until caramelized, about 15 minutes. Add more olive oil if it looks to dry and starts to stick too much. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, about 2-3 minutes. Increase the heat to high and add 1 C chicken broth; simmer 2 minutes and scrape up any browned bits from the pan. Add the roasted chilies, 6 cups broth, the chicken, chili powder, cayenne, beans, and S&P. Return to simmer.
4. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 C broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes. During the last 5 minutes add spinach, smoked paprika, and heavy cream. Add more S&P if needed. Garnish individual bowls with cheese.



Pin It I have been thinking of starting a food blog for at least a year and finally decided to just go for it. I have a passion for cooking and am a little obsessed with collecting and trying new recipes. Growing up, my mom was the same way and we hardly ever had the same dinner more than once in a month. Helping my mom in the kitchen is where it all started for me. I also have a brother who is an amazing chef so I guess it's in my blood. Now here I am, a full-blown adult who gets to create my own dishes! I'm only going to post things that I love. It won't be the type of food blog where I post what we eat everyday, but my favorite recipes. I will take pictures as I go and add to others when I make them again. I hate not having a picture to go with a recipe! This blog will include savory dishes, baked goods, and anything else related to food that comes along. I hope you will enjoy my blog because I know I will have a blast sharing this with you!