Key Lime Pie

All the credit for this one goes to Mother Teresa. It was four years ago this month that I was deliciously introduced to the REAL thing! A girl’s trip turned into a week at a beach house on the coast of North Carolina. Six girls and six days worked out perfectly to each take a day, meals and activities. Amber’s Mom, Teresa, won the award for the best food! Not only did she bring fresh lump crab meat and shrimp from Florida, but she also brought Key Lime Pie into my life. We devoured a pie a day….

Key Lime Pie

Crust:

Graham cracker crumbs

¼ c sugar

5 Tbsp Butter

Filling:

½ c. Key Lime Juice (Freshly Squeezed)

1 can Condensed milk

3 Egg yolks

Whipped cream

Crust:

Preheat oven to 350°. For the easy route, buy a box of Honeymaid graham cracker crumbs, this recipe is on the back of the box. I don’t eat Partially Hydrogenated Oils, so I make it myself. It is hard to find in the grocery store, typically on the bottom shelf on the baking isle, sometimes near the marshmallows.

To make yourself, you’ll need one box of graham crackers, and you’ll use two of the packages in the box. Put into a bag and crush into fine crumbs. Put crumbs into a medium size bowl, and add sugar and melted butter. Mix together thoroughly. Place mix into pie dish. Press mixture evenly in dish to form crust.

Filling:

Combine Key lime juice, condensed milk and egg yolks, and mix thoroughly. Pour filling into pie crust. Bake for 20 minutes.

This will make one 8 inch pie, if you have a larger pie dish, just double. You can add a dollop of whipped cream to the top of each piece before serving. For extra color, put a sprinkle of Lime zest on top of whipped cream. This pie is light, refreshing, not too sweet, is delicious with or without the whipped cream and so easy!! I will tell you now, without artificial coloring, the color of Key Lime Pie is a light yellow color. It is best served chilled, and can be made a day in advance

Thanks to Mother Teresa…Enjoy!

Grilled Potatoes

I know it sounds crazy but they are sooooo good! We used red potatoes, but any kind will work. If you are serving these with another grilled, make sure to get them on the grill about 10 minutes before your other items are done.

Potatoes

Extra Virgin Olive Oil

Salt and pepper

Quarter potatoes. Par boil potatoes for about 10-15 minutes. Place in medium sized dish and coat with olive oil. Heat grill. Place quartered potatoes on the grill for 10-20 minutes, turn as necessary. The grill time varies depending on how hot the grill is and the location of the potatoes on the grill, so just keep an eye on them. Enjoy!

Egg Bake

We had company in town this past weekend and needed a hearty breakfast before a hike. I threw this together with items I had in the kitchen. It is quick easy and delicious!

Pepper and Sausage Egg Bake
Serves 8

1 package breakfast sausage (I use Jimmy Dean breakfast sausage 50% less fat)
½ red pepper, diced
½ green pepper, diced
½ onion, diced
10 eggs
3/4 package, shredded cheese (any kind you like, my choice: Colby/Mozzarella)
1 tsp pepper
1 tsp salt
2 tsp garlic powder
1 Tbsp parsley
1 tsp Oregano

Preheat oven to 375 degrees. Heat skillet and cook sausage as directed. In large bowl, scramble all 10 eggs. Add diced peppers, onion and seasonings. Add sausage when cooked and lastly add the cheese. Mix thoroughly, mixture should be thick. Pour egg mixture into 9x9 greased pan, glass works best. Sprinkle a little cheese on top. Bake for 25-30 minutes. Make sure egg bake is cooked all the way through. If a fork or toothpick comes out with egg residue, it’s ready! Top should be a golden

The great thing about this recipe is that if you don’t like peppers, onions or sausage, just replace those with what you do like. It works with anything. I had some leftover roasted potatoes and I threw those in there as well.
Enjoy!

The Scoop

This has been a long time coming and I have finally gotten around to making it happen…a food blog!

It probably started when I was a kid and my mom’s love for cooking, baking and everything in the kitchen. It lead her to culinary school later in life, which just increased my knowledge, my love for food, restaurants and the kitchen.

The goal: To share my experiences in recipes, restaurant dining and anything else food that may come my way.
Cheers!