Key Lime Pie!

Hey y'all! Hope everyone is having a lovely weekend!

School is almost out and summer is around the corner! So I figured I would share one of my favorite summer dessert recipes with y'all!

Now my dad grew up in Florida and there's nothin' he loves more than the tart and refreshing taste of key lime pie on a hot summer day. So, every time I'm home I always try to fix up this delicious treat to bring a little taste of key west to the mouths of the ones I love!

Recipe adopted from: Emeril Lagasse

Key Lime Pie
Photo By: BBC Good Food

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick butter) melted

2 (14-ounce) cans sweetened condensed milk

1 cup key lime or regular lime juice

2 whole large eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Directions

1. Preheat the oven to 375 degrees F.

2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.

3. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. 

4. Remove from the oven and allow to cool to room temperature before filling.

5. Lower the oven temperature to 325 degrees F.

6. In a separate bowl, combine the condensed milk, lime juice, and eggs.

7. Whisk until well blended and place the filling in the cooled pie shell. 

8. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

9. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. 

10. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Oyster Po' Boy

Hey y'all! I hope everyone is having a wonderful week!

As most of you probably already know I'm a total sucker for seafood. My all time favorite dish being oysters I like them raw on the half shell or fried but I also enjoy them on a delicious submarine sandwich! There's nothin' like an oyster po' boy!

I adopted this recipe from Sunny Anderson, she's fantastic. Definitely one of the best cooking personalities out there right now! Y'all should tune in to her shows sometime!

Oyster Po' Boy
Photo By: Faraway.com

Ingredients:

32 ounces shucked oysters

1 cup plus 1 tablespoon milk

1 tablespoon water

1/4 teaspoon cayenne pepper

2 eggs

1 cup all-purpose flour

1/2 cup cornmeal (recommended: Indian Head)

1/2 teaspoon freshly ground black pepper

Kosher salt

Vegetable oil, for frying

4 (6-inch) hoagie loaves

Remoulade Sauce recipe follows:

4 leaves romaine lettuce

1 to 2 lemons

Special equipment: brown paper bag

Spicy Remoulade Sauce:

1 1/4 cups mayonnaise

1/4 cup stone-ground mustard

1 clove garlic clove, smashed

1 tablespoon pickle juice

1 tablespoon capers

1 teaspoon prepared horseradish

1/4 teaspoon cayenne pepper

1/4 teaspoon hot paprika

1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Special equipment: a food processor



Directions:


1. Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. 

2. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. 

3. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

4. In a large heavy-bottomed pot, pour enough oil to fill the pan halfway.

5. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

6. Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag.

7. Close and shake. 

8. Remove to a plate and repeat with the rest of the oysters. 

9. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. 

10. Cook turning once until golden brown and cooked through, about 3 minutes. 

11. Remove to a paper towel. Repeat with remaining oysters.

12. To serve, cut sandwich loaves in half horizontally. 

13. Slather a generous amount of Spicy Remoulade Sauce on the inside. 

14. Place a lettuce leaf inside and fill generously with oysters.

15. Squeeze fresh lemon juice over oysters just before serving.


Spicy Remoulade Sauce:

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Sweetie Pie's Mac & Cheese

Hey y'all! Happy Sunday! I hope everyone is staying warm on this chilly winter day! 

I woke up this morning almost frostbitten from this crazy snow storm that blew through over night! It was nuts! I've never seen so much snow in my life! Y'all may not know but I am currently attending school in Utah, I accepted a scholarship to play volleyball at Southern Utah University so this has been home for the past few years. Weather like this definitely makes me miss all the mild winters in Texas!

Anyways, I realized the town became a winter wonderland overnight so I was trying to think of a delicious comfort recipe that would warm us up from shoveling the driveway all morning! When I suddenly thought of Sweetie Pie's Mac & Cheese. I got this recipe from watching Diners, Drive In's and Dives the other night and it's said to be one of the best mac and cheese recipes. So, of course I had to to try it!

Now let me tell y'all beware this recipe is extremely addicting and truly lives up to all the hype!
It's so easy that you will never want to make it from a box ever again!

Sweetie Pie's Mac & Cheese
Photo By: Food.com 

Here's a clip of the episode for a little inspiration! If this doesn't motivate you to make this mac and cheese... well then there's no hope for you!

Sweetie Pie's Mac and Cheese on Diners Drive-In's and Dives 

Ingredients 
1 lb cooked elbow macaroni

1 cup whole milk

24 ounces evaporated milk

3 eggs

2 tablespoons

1 Cup butter, cut into small pieces

1⁄2 lb colby cheese
1⁄2 lb monterey jack cheese, shredded
1⁄2 lb sharp cheddar cheese, shredded
1 lb Velveeta cheese, cut in chunks
salt
1 tablespoon whiter pepper
1 tablespoon sugar
1 cup shredded American cheese or 1 cup mild cheddar cheese

Directions

1. Preheat oven to 350°C.

2. Put pasta in 9 by 13 dish and set aside.

3. Mix milks and eggs well.

4. Add the butter and colby, montery jack, sharp cheddar and velveeta cheeses to the pasta.

5. Pour milk and egg mixture over the pasta.

6. Mix in sour cream. 

7. Season with salt , pepper, sugar and toss.

8. Sprinkle with remaining cups of American or Cheddar cheese.

9. Bake for 30 to 45 minutes or until top is lightly browned.