Key Lime Pie is one of my husband’s favorite desserts. He enjoys the tartness of the lime. I on the hand don’t like it so much, but i would have a tiny piece.
I had all these limes that were starting to go bad so I decided to my my hubby a Key Lime Pie. This is a really good recipe and easy to put together.
Creamy, tart and per my hubby, Delicious!
The crust came out really good.. I’m glad I made it..Enjoy!!
14 whole graham crackers
1/3 cup sugar
1/3 cup butter, melted
1 tbsp lime zest
1/2 cup lime juice
2 egg yolks
1 can (14 oz) sweetened condensed milk
Preheat oven to 350 degrees. For the crust crush crackers in a food processor or zip lock bag. Pour the crackers into a bow land stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
For the filling mix lime zest, lime juice and egg yolks in a mixing bowl. Add condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove fro oven , allow to cool, then refrigerator for at least 2-3 hours to make sure it sets.
The first time I had Vanilla Madeleines was at my sister’s house. She had purchased some from the local supermarket and I immediately wanted to make them myself. These little sponge cakes are so delicious you won’t be eating just one.
These little madeleines require a special pan that has a shell-like design. I found this great recipe on-line and once I read it, I knew I had to make it.
When I first started my food blog, I had no idea how many people were going to follow me. It started as a hobby and it became a journey, now the blog has grown and I felt it needed a new home. Welcome to the new food blog, and Thank You for visiting. Can’t wait to share many recipes from different cultures with you.
These decadent Fudgy Chocolate Brownies are to die for. I have never met anyone that doesn’t like chocolate. I find that chocolate makes everything better, at least for me it does. These fudgy brownies can be topped with pecans, walnuts, chocolate ganache or just a big scoop of ice cream or a glass of milk.
I wanted to eat pasta and not feel so bad about it. I decided to make my pasta sauce and chicken as my protein. I used a healthier carbohydrates pasta and by making my own sauce I was able to control the ingredients I was adding.
The final result, a delicious and somewhat healthy dish.
I cut the chicken in strips, making it easier and faster to cook. I used a healthier pasta made by Dreamsfields. Check your supermarket for this pasta, if you can’t find it just get any low carb pasta available.
I had the sauce simmering for about 20 minutes or so. The chicken is tender and the sauce is delicious.
3 chicken breasts sliced
2 tbsp olive oil
1 medium onion chopped
4 garlic cloves minced
1-28 ounce can of crushed tomatoes
3 ounces of tomato paste
2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried parsley
1 tbsp of sugar
salt and pepper
low fat mozzarella cheese
In a skillet on medium heat add the olive oil, chopped onions, and garlic, cook for a couple of minutes then add the chicken. Cook the chicken for about 2 minutes on each side. Then add the crushed tomatoes, tomato paste, bay leaves, oregano, parsley, sugar and salt and pepper. Cook for about 20 minutes on simmer.
To serve, use an oven safe baking dish, add pasta and top with chicken and sauce, then add some mozzarella and place under a broiler for a couple of minutes to melt the cheese. Enjoy!!