Friday, August 26, 2016

Pineapple Meringue Pie

We love pineapple in our family, so why not make a pineapple pie, instead of the regular lemon meringue pie.  This is super easy to put together and very delicious.  The flavors are wonderful together.  Enjoy!
For pie and filling:
-1 (9 inch) pie shell, deep dish, frozen
-1 cup sugar
-2 Tbs cornstarch
-a pinch of salt
-1 (20 oz) can crushed pineapple, do NOT drain
-3 egg yolks (keep the whites for the meringue!)
-1 Tbs lemon juice
For meringue:
-3 egg whites (from the pie filling)
-1/4 tsp cream of tartar
-6 Tbs sugar
Bake the pie shell according to package directions.  Set aside to cool.
Preheat the oven to 350 F.
In a large saucepan, combine the sugar, cornstarch, salt, and crushed pineapple with its juice.  Mix well and bring to a boil.  Once boiling, cook for 2 minutes, stirring occasionally.  Remove from the heat.  Gradually, stir 1 cup of the pineapple mixture into the egg yolks.  Mix well and add to the saucepan.  Return mixture to the stove and bring to a boil again.  Cook for 2 more minutes, stirring occasionally. Remove from the stove and stir in the lemon juice.  Set it aside.
Now let's make the meringue.  With a hand mixer, beat the egg whites and cream of tartar until soft peaks form. With the mixer going, add the sugar, one 1 Tbs at a time.  Beat until stiff peaks form.
Pour pineapple mixture into pie shell.  Top with meringue-make sure it's evenly spread.
Bake in preheated oven for about 20 minutes or until meringue is golden brown.
Remove pie from oven and cool on wire rack for 1 hour.  Then place in the fridge for at least 3 hours.  Slice and enjoy!

Wednesday, August 24, 2016

Super Easy Cold Cucumber-Avocado Soup

All you have to do is put everything in the blender!  Then you have to wait several hours for it to properly chill.  But the wait is worth it!  The flavors are absolutely amazing in this cold soup.  YUM!
-1 large cucumber, peeled, seeded and cut into large chunks
-1 large, ripe avocado, pitted and peeled
-2 green onions, cleaned and cut into large chunks
-1 cup chicken broth
-3/4 cup sour cream
-2 Tbs lemon juice
-salt and pepper, to taste
-garlic croutons, for topping
Place all ingredients, except for croutons, into your blender.  Process until smooth.  Check the seasoning to make sure it's to your liking.  Pour into large bowl, cover and let it chill in the fridge for 4-6 hours.
When ready to serve, ladle into bowl, top with some garlic croutons and enjoy!
Slightly altered from a Food Network recipe.

Monday, August 22, 2016

Chicken Caesar Salad

I absolutely LOVE Caesar dressing and this is one I've been making for a few years now.  It's easy and so, so delicious!  The chicken is also full of flavor and adds to this beautiful dish.  Enjoy!
For chicken:
-2 chicken breasts, boneless, skinless
-2 tsp seasoned salt
-1 tsp garlic powder
-1 tsp ground pepper
For dressing:
-1/4 cup mayonnaise
-2/3 cup plain yogurt (plain Greek works fine too)
-1 Tbs extra virgin olive oil
-1 (.2 oz) can flat anchovies, in olive oil, drained
-1 1/2 Tbs lemon juice
-2 tsp Worcestershire sauce
-1 tsp Dijon mustard
-3 garlic cloves
-a little ground pepper
For salad:
-1 head Romaine lettuce, torn into bite size pieces
-1 pint grape tomatoes
-1/2 cup shaved Parmesan cheese
-garlic croutons, for topping
Coat a large skillet with cooking spray and heat it up.
Cut the chicken breasts into bite size chunks.  Place into hot skillet.  Season with the seasoned salt, garlic powder and pepper.  Stir so that seasoning coats chicken pieces evenly.  Cook until golden brown.  Remove skillet with chicken from stove and set aside to cool.
Place all dressing ingredients in food processor.  Process on high until well blended and smooth.
In a large salad bowl, mix the lettuce, tomatoes and cooled chicken.  Toss.  Place desired portion into salad bowls.  Top with shaved Parmesan cheese, garlic croutons and a generous portion of that delicious dressing.  Enjoy!


Related Posts Plugin for WordPress, Blogger...