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Recipe: Frozen Lemonade Pie

July 29, 2010 By Vera 2 Comments

Yum. Yum. And Yum!
For the Crust:

* 2 cups graham cracker crumbs
* 1/4 cup sugar
* 7 tablespoons unsalted butter, melted

For the Filling:

* 2 cups heavy cream
* 1 14-ounce can sweetened condensed milk, chilled
* 1 6-ounce can frozen lemonade concentrate (do not thaw)

For the Topping:

* 1 cup blueberries
* 1 cup raspberries
* 2 tablespoons sugar
* 1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

Thanks to the Food Network!

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Recipe: Citrus Salad With Ginger

July 22, 2010 By Vera Leave a Comment

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Yum! Who wants to put the oven on when it’s 102 degrees outside? Here’s a great salad that you can share with your loved one as an appetizer OR as a dessert.

Serves 2

Citrus Salad with Ginger

  • 2 oranges
  • 2 small grapefruits
  • 1 banana
  • 1 teaspoon finely chopped fresh ginger
  • 2 tablespoons evaporated cane juice

Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.

Variation: Sweeten with honey.

Thanks to Chef Jacques Haeringer!

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Recipe: Southern Style Baby Back Ribs

July 12, 2010 By Vera Leave a Comment

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I just got an email from the Millennium Maxwell House Hotel in Nashville offering up their Executive Chef Kevin Randolph’s Southern Style Baby Back Ribs. That’s what I’m talking about!! Just about beats any other email I’ve gotten this morning. LOL!

Ingredients:

  • 2 1-2 lb. Rib Slabs
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1 tsp. garlic
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp chili powder
  • 1 tbsp BBQ spice
  • 1 tbsp. mesquite seasoning
  • 1/2 tsp. Cheyenne pepper
  • 1 tsp salt
  • 1/2 cup olive oil

Preparation:

  • Combine all ingredients except for ribs in a large mixing bowl. This will serve as the BBQ Rub.
  • Grill Baby Back Ribs for about 3 minutes on each side. (Best to grill with open flame using hickory charcoal but a gas grill will do as well.)
  • Place your ribs on a sheet pan and rub them down on both sides with BBQ rub recipe.
  • Wrap the whole pan with aluminum wrap and bake in the oven @ 225 degrees for 2.5 hours.
  • Enjoy with or without sauce.

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Inside The Kitchen: Israeli Tomato Salad

July 2, 2010 By Vera 3 Comments

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I had a play date yesterday and wanted to whip something up healthy to go with the pizza I ordered for the kids.  Israeli Tomato Salad is SUPER EASY… which is pretty much what all my ‘Inside the Kitchen’ posts aim to be, right?

Ingredients:

  • 1 tomato diced
  • 1 cucumber peeled and diced
  • 1/4 of an onion diced – less if you don’t feel like having an onion taste
  • 1 bell pepper diced (orange or yellow for color)
  • 3 tablespoons of both dill and parsley chopped
  • Juice of 1 lemon
  • Olive Oil to drizzle over top (less than 1/4 cup if you are a measuring kinda gal)
  • Salt and Pepper to taste

Mix and serve. Be careful with the olive oil. Put a little and toss – see how you feel. I don’t really put a lot because I’m cautious about calories.

Do you have a recipe you’d like to share? Please shoot me an email with pictures and directions. Would love an invite inside your kitchen!

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