Easy Peasy Key Lime Pie

I have been waiting for key limes to come to our local stores, so I could make a true 'key lime' pie. I searched for a recipe to use, and came across this one. Turns out it was a great recipe and easy! I topped it with homemade whip cream and a lime slice. Turned out perfect! It's a perfect summer treat.




Gather ingredients before beginning:
*1 prepared graham cracker crust (9in)
*3C Sweetened condensed milk (this was two cans)
*1/2C sour cream
*3/4C key lime juice
1 tblsp lime zest


Preheat oven to 350*. In the mixing bowl for your stand mixer combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for about 10 minutes until tiny pinhole bubbles burst on the surface of pie, but do not brown. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream.

Fresh Pasta & Alfredo Sauce

I must admit, I was always scared to try making my own pasta. I just thought it would be too time consuming and difficult. This exact recipe are the ones given to me in my culinary class a few weeks ago. I couldn't believe how easy it was to make my own pasta, and the difference in taste. I can definitely say there is a taste difference in store bought pasta vs. making your own. You can also control the taste and colors of the pasta by the things you add to the dough when you make it. You can make a bright pasta by adding beet puree, a bold green color can be made by adding pureed basil or parsley, you can even make a dessert pasta by mixing cocoa powder with the flour to make chocolate pasts! The possibilities are endless. We steeped about a teaspoon of saffron in water to create a golden tint to the pasta we made in class. Below is the recipe for a basic pasta dough. For this recipe we used a basic pasta maker, but you can roll the dough and cut it yourself if you do not have the pasta maker.

Before beginning gather your ingredients.
Serves: 1 lb pasta = 4 servings

*3 1/2 cups of unbleached all purpose flour
*4 extra large eggs

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork beat the eggs and begin to incorporate the flour starting with the inner rim of the well. Push the flour up to maintain shape as you incorporate the eggs. The dough will come together and look messy, that is okay. Knead the dough with both hands using the palms of your hands. Add more flour in 1/2c measurements if the dough is too sticky. Once the dough is one mass remove the dough from the cutting board & scrape up any dry bits. Lightly flour the board and continue to knead for three minutes. The dough should be a little sticky. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Fettuccine Alfredo

*1lb dried fettuccine
*6 tblsp unsalted butter
*1 shallot, minced
*1c heavy cream
*1c finely grated Parmesan
*1/2 tesp salt
*1/4 teasp fresh ground pepper
*chopped fresh parsley for garnish

Cook the fettuccine in a pot of boiling salted water until al dente, or desired consistency.

While the pasta is cooking, melt the butter in a medium saucepan over medium high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Add the cheese and mix until combined well. Season with salt and pepper. Toss the pasta with the sauce and sprinkle with parsley. Serve immediately.

Sugar Seared Scallops & Parm Risotto

My final from school was coming up when I found this recipe, the timing was perfect because I knew our final was going to be preparing risotto milanese. I wanted to prepare something similar to get a feel for making it how the consistency should be etc. and I came across this recipe on pinterest. It was fantastic!! I will be making this one a lot more I'm sure. I love scallops as you can tell I have a few other posts that include recipes with scallops. I ventured a little away from the exact recipe I had found, and I put the tops and bottoms of the scallops in sugar then into the skillet and cooked them that way. Scallops naturally have a sweetness to them, so this just enhances that and it is so good. If you do not want to do that you can just sear them using butter. Either way they will be fantastic.


Gather ingredients before beginning:

Parmesan Risotto
Servings: 3 • Size: 3/4 cup • Time: 30 minutes
*1 cup arborio rice
*2 tsp butter
*1 shallot, minced
*1/2 cup white wine
*4 cups fat free chicken stock
*salt and pepper TT
*1/4 cup grated parmesan cheese
*2 tbsp chopped parsley

Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and transluscent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve.

Seared Scallops
Servings: 3 • Size: 5 oz • Time: 10 minutes
*16 oz (about 12-14) sea scallops
*salt and fresh pepper
*2 tsp butter
*Enough sugar to coat bottom and tops of scallops

Wash scallops and pat dry with a paper towel. Season with salt and pepper. Cover ends in sugar. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add additional tsp butter and cook remaining scallops.

Roasted Asparagus W Prosciutto

I can eat this by myself for dinner, lunch, or even a snack. It is so good, and good for you! At the moment we are visiting family in Tennessee for the weekend we had a big cook out last night and I decided to make this as a side for everyone. Honestly, it went so fast I should have doubled it! I promise everyone, even those picky eaters, will LOVE this!!!

Gather ingredients before beginning
*Fresh Asparagus (As much as you want or need)
*Packaged Prosciutto
*Salt & Pepper (TT)
*Sun dried tomatoes, Julienne cut then diced
*Olive Oil
*1-2 garlic cloves, minced


I do not have exact measurements for this recipe, I use enough olive oil to drizzle the wrapped asparagus, if I had to guess it's about 2 tblsp. First you want to preheat your oven to 400*. Next you will trim the asparagus ends, just enough to get clean cut ends. Next you will take the prosciutto cut the piece in half, 1 piece of prosciutto will wrap two pieces of asparagus. After you have done this you can set it aside. Now take the sun dried tomatoes and dice them. In a small bowl mix the olive oil, tomatoes, and garlic. You will drizzle this on the asparagus. Then sprinkle with salt and pepper. Once you have done all of that you will bake it for 20 minutes. Let them cool a little and serve them! It will be an instant hit at any get together!

THE Best Banana Bread EVER

Cream Cheese Banana Nut Bread

Banana Bread is a southern treat. I may be a little biased by saying that, but growing up in the south I’ve had so many different recipes over the years, and I’ve tried many of my own. This one, however, is THE best banana bread I have ever had. My family can vouch for this! It never lasts over a day. My husband will literally eat chunks of it at a time. Personally I bake it in a Bundt pan, but I have also made it into loaves. I do offer this through my CMC baking and it has been a huge hit there as well. I play around with the recipe, I also use different nuts in place of pecans and I’ll also add a good heaping of chocolate chips occasionally! I can guarantee your family will fall in love with this sweet bread. And everyone will want the recipe! From my recipe box to yours, I hope you enjoy this recipe as much as my family and I have!

Makes 2 loaves or ONE Bundt pan

*3/4 c. butter, softened
*1 (8 oz.) pkg. cream cheese, softened
*2 c. sugar
*2 large eggs
*3 c. all-purpose flour
*1/2 tsp. baking powder
*1/2 tsp. baking soda
*1/2 tsp. salt
*1 1/2 cups mashed bananas (about 4 medium bananas)
*1 cup roughly chopped pecans, toasted (optional)
*1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loaf pans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Baked Butternut Squash

I was recently asked if I would be interested in guest blogging for LearnToCook.com, I couldn't pass up that opportunity and I am so excited to be apart of it! I was also awarded their monthly gift card give away. That was great! I just submitted this recipe to them for their blog, and wanted to be sure I shared it with my followers as well!
This recipe is simple, and so good. Not to mention the smell it will send through your home smells amazing. Me being a mom to three young children, I’m always on the search for healthy side dishes, and entrée’s that will pass their judgment. This particular dish is slightly sweet, and pairs very well with most entrée’s. At my home we even make it to have as a snack. The ingredients, minus the actual squash itself, are things I’m sure you already have in your kitchen.
Mis En Place:
Yield: 4 servings, 4oz. Method: Baking

*Butternut Squash, medium dice – 1lb (This is one medium sized squash)
*Salt & Pepper- TT
*Cinnamon- ¼ tsp
*Cardamom, ground (or nutmeg can be used as substitute- 1/8 tsp.
*Brown Sugar- 2 tbsp
*Lemon Juice- 2 tbsp
*Whole Butter, melted- 2oz.

Preheat oven to 350.
Before you start always gather your mis en place. First, you are going to cut the squash right at the base and neck. This will give you two pieces to work with making it more manageable. Next wash then peel the squash, clean the seeds out of the middle (use a spoon to do this) and cut into medium size dice. You can use a vegetable peeler to peel the squash, or your chef knife. Personally, I recommend the peeler. I have done this both ways, and the peeler is easier. Then, you will need to take a small sauce pan and melt 2oz. of butter on your stove top. Set this aside once melted.
Once you have diced the squash place the pieces in a buttered dish. Season with salt, pepper, cinnamon, cardamom, and brown sugar. To do this just sprinkle the ingredients evenly over the dish. Next you will drizzle the lemon juice and melted butter over top of the squash. Once finished with all the ingredients you are going to bake uncovered in a 350* oven until tender, this will take approximately 50 minutes. For garnish you can use finely chopped parsley, or finely chopped rosemary.

Lots Of Updates!

I apologize that it's been a while since I've posted anything on here. After my surgery my schedule picked up with school, work, and everything in between!! Thankfully I've healed well from the surgery and can say I feel I'm about 90% back to myself. I had an interview a couple of weeks ago for an extern position with Williamsburg Inn. I'm not sure if I had mentioned it on my blog or not, but I know I did on my Country Mom Chef facebook, the interview went well and I was asked back to help with banquets and pantry in their kitchen before they would make a final decision on the position I was out for. Unfortunately I had found out after the interview and all that I would not receive credit for the extern position if I was to have it right now apparently I am not to that point in school. That's a long story I could go on and on about but I will just save that ramble and say I gave it all to God and he was sure on time! I called the executive Chef of the Inn back the next day and told him the situation I had found out from school and that I could not accept the position if it was offered because I could not give them 100% of my time and attention because I am a full time student still and the school would not give me credit. He was very nice about it and told me to come back and apply again next year when I am eligible for the credit. The day after I made that phone call the executive chef for Williamsburg Lodge called me and asked me to come interview for their extern position, I explained to him the situation and asked if there were any other positions I could go out for as an employment opportunity and he said yes he would work with me and we set up an interview. I had that interview last Thursday the 6th and have been hired on!!! I will be starting in their kitchen on the 24th! I couldn't be more excited. I'm very thankful they believe in me and my passion and will work with me to teach me what I need to know so I can grow in the culinary world and better my skills. I will be starting out as a cook 1 position with growth to cook 2 position after hard work. He also told me next year I will go to the Inn for my extern position!!! I've said it plenty of times on my facebook page so you've heard this if you follow me there, if you give it to God all of a situation pray about it and really leave the decision and steering wheel to him he WILL lead you to where you need to be. I can honestly say I did that and this is where he is leading me. I am thankful for that! Today I go to submit my drug test, paper work, and receive my uniforms from the lodge. So welcome to this part of my journey to all of those who follow along!!!

LearnToCook.com
June 6th was a very busy, but amazing day for me. Not only did I get hired by the Lodge but after I got home and checked my emails I had an email from LearnToCook.com telling me I won their monthly give away of a gift card for following along with them! Talk about luck! I was then put in touch with their Associate Director of Marketing who reviewed my blog and facebook for Country Mom Chef and asked if I would be interested in guest blogging on their website for them!!!! This is a huge opportunity and of course I said yes!!! Over the weekend I came up with a few different ideas that I could blog about, mostly recipes where I will also walk people through how to hold a knife correctly, how to dice, cut, etc. so not only will my posts contain yummy recipes and pictures, but also will teach people the basics to the culinary world that I have learned myself. You would be surprised the difference in holding a knife. I emailed her those ideas today and am looking forward to hearing back from her and working with them!

School
Classes for our new term started a couple of weeks ago. I love my culinary techniques class it's so interesting. We've learned mostly about vegetables so far basics on cooking them, cutting, dicing, salads different types, dressings. It's been a good class. A small class. There are only 4 students and that includes me. We cook a lot from the time we get to class until the later part of the evening. I also have college composition. I only go to that class once a week, and I'm thankful! Obviously I write, I have a blog, but I have not formally written in a long time. Last night I reviewed the syllabus and I am going to be writing ALOT. I want to say there were about 10 different papers on different topics and subjects. It will be an interesting class. I will be in this class until early August.

Well!!! I am going to close out on this post, but I will have a couple of more posts to put up this week! Thank you all for following along with me on this journey. Thank you for the messages I receive from my sweet followers telling me how much they look forward to my posts and growing, and how proud they are! I love you all!!!

Ya'll have a good day!!!!