Wednesday, May 20, 2009

Butterscotch Pie

I'm not sure what the theme is this week, but I saw Paula Deen make this and I just had to try it. The only difference is you need to let it boil so that it will thicken. I had to add a little more flour and corn starch for it to thicken, but try boiling it first before you add more flour. Anyway, it is DELICIOUS!!

Butterscotch Pie

1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows
In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.

Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.

Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

Cook Time 10 min
Level Easy

Tuesday, May 19, 2009

Key Lime Pie Fruit Dip

1 Key lime pie yogurt
1 7 oz container marshmallow cream
1 8oz. Whipped cream cheese
Zest of one lime (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired.

Serve with apples, strawberries, bananas, pineapple, grapes, etc.

** This recipe was found on Real Mom Kitchen blogspot. It is SOOOOO yummy!!

Monday, May 18, 2009

Steak and Potato Kabobs

  • 1 pound boneless beef top sirloin steak, cut 1 inch thick
  • 1 pound all-purpose potatoes
  • 2 medium yellow or zucchini squash
  • 3/4 cup steak sauce
  • 2 large cloves garlic, minced

1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes

That is the true recipe, I did do a couple thing differently (or will being doing them differently next time). I did about twice the meat and veggies, I did not double the sauce and still had plenty. I peeled the potatoes and next time I will microwave them a little less, they were too soft and ended up falling off the skewers. I also used yellow squash and zucchini and it was great! And I used bamboo skewers and just soaked them in water while I was preparing the rest of the stuff and they worked just fires to report :)

Sunday, May 17, 2009

Chicken with Tarragon Cream Sauce

I got this recipe off the food network. It is really good and different from the norm, it is also under their category of eating well so I assume it's somewhat healthy:) Just a word of caution: if you don't like the tang of lemon this is not for you, also I know your going to want to put a ton of sauce on your chicken but a little bit goes a long way.

*Juice of 1 lemon
* 1/2 C. heavy cream
* 1/2 tsp. salt divided
* 1 tsp + 1/2 C. Flour
*1 tsp + 1 TBS. butter
* 3 large chicken breasts
* 1/4 tsp pepper
* 1 tsp canola oil
* 1 C. chicken broth
* 1/2 C. peas

Combine lemon juice and cream in a bowl, season with 1/2 tsp salt.
In separate bowl mash 1 tsp flour and 1 tsp butter until paste forms set aside

Heat 1 tsp butter and oil in a skillet over medium high heat, add the chicken. Cook turning once until nicely browned on both sides.
Add 1/2 C broth, reduce the heat and cover. Simmer until chicken is cook through.
Transfer chicken to cutting board, cover with tin foil to keep warm.

Add remaining 1/2 C broth to the pan and bring to a boil, cook until reduced to about 1/4 C. (2-4 min) Reduce heat to medium, add the reserved lemon cream and bring to simmer. Gradually whisk in reserved butter-flour paste until the sauce coats the spoon. Stir in peas.

Reduce the heat to low and return the chicken to the pan, Turn to coat with sauce. Slice chicken and serve with sauce. We also put rice under our chicken.