When life gives you Key Limes…. Recipe

My visit to Homestead, Florida recently led me to a famous fruit stand, Robert is Here.  If you have never been there, you must go there for their fresh fruits and their shakes.  Their shakes are amazingly delicious.  While you wait for your shake to be made, browse the store.  They sell locally grown fruits and vegetables.  They also have salsas, dressings, nuts and even sunflowers.

So what did I buy?  I bought key limes.  You see my younger son and husband are huge key lime pie fans.  In fact, they are always in search of the perfect key lime pie.  I decided that I would make it for them.

When life gives you Key Limes… make Key Lime pie.

Here are my Key Limes and my mouthwatering pie! Recipe follows.

It is an easy pie to make!

keylime 1

keylime 4Ingredients

For the filling:

3 large egg yolks

1 (14 oz.) can of sweetened condensed milk

1/2 cup fresh squeezed key lime juice

3  teaspoons grated lime zestkeylime 2

1/2 cup heavy cream

1 9 inch graham cracker crust (Make your own or store bought)

Directions

1. Preheat oven to 350 degrees F.

2. In a bowl, whisk together sweetened condensed milk and egg yolks. Slowly stir in the lime juice, lime zest, and cream .  Stir together and pour into your pie crust.

3. Bake for 30 minutes.keylime 3

4. Remove pie from oven and allow to cool. Once cooled, keep in the refrigerator until ready to top with whipped cream.

5.  Top with whipped cream to taste and a slice of keylime.

Whipped Cream Topping

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

  1. In a large bowl or mixer. I use my KA. Whip cream until stiff peaks are just about to form.
  2. Beat in vanilla and sugar until peaks form.
  3. Pour whipped cream into a pastry bag with your tip of choice.

To be honest, my key lime pie was pretty darn good.  My family loved it!

The key to a delicious key lime, use fresh key limes.

Enjoy!

~Susi

Dinner for Prostitutes? Recipe for Cuban-Style Rice

Cuban-Style Rice Recipe

eggs and rice 2

When I was growing up, my Cuban grandmother always referred to this simple meal of fried eggs and rice as dinner for prostitutes.  I guess what she meant was that this was their dinner since it was inexpensive and was what they could afford.   I always found her comment amusing and since I didn’t care to eat fried eggs and rice, I never thought much of it.  As an adult, I have heard several other people of Cuban descent call it the same.  I laugh each time and remember my grandmother.

Recently, I reviewed a cookbook filled with recipes from Spain.  While browsing the cookbook, I found the famous fried eggs and rice by another name, “Cuban Style Rice.” I learned that this recipe is actually popular in the Canary Islands and Catalonia.  My grandfather, her husband, was from the Canary Islands, funny, right?

Here is the recipe. It is actually a substantial supper dish popular in many cultures.

I made this recipe the other night for my family.  It was a bit different from the regular fried eggs and rice.  I smiled as I prepared this dish because I knew my grandmother was smiling back down on me.

Try it for yourself.  Enjoy!

~Susi

Ingredients

3 garlic cloves

1/2 cup of olive oil

1 1/2 cups of long grain rice

1 Tablespoon butter

4 large eggs

salt and paprika

Tomato Sauce (on the side)

2 Tablespoons olive oil

1 onion chopped

2 garlic cloves, finely chopped

1 12 oz can of tomatoes

4 thyme or oregano sprigs

ground black pepper

Directions

1.  Make the tomato sauce first.  Heat the oil in the pan, add the onion and garlic and fry gently, stirring until soft.  Stir in the tomatoes and thyme and oregano.  Simmer for about 5 minutes.  Add the seasoning to taste.  Remove the herbs and keep warm.

2.  Cook your rice.  I used a rice cooker/steamer.  Follow your own rice guidelines.  Add the 2 whole garlic cloves to the rice.  Cook until rice is done and all liquid has been absorbed.

3.  Heat a pan with the olive oil and gently fry one chopped garlic clove,  Add the rice, stir, season well, then turn off the heat and cover the pan.

4.  Add 4 tablespoons of olive oil to the pan and fry the eggs over a medium-high heat, until the edges turn golden.  Season to taste with salt and paprika.  Serve the rice surrounded by the tomato sauce and top with the fried egg.

Easy Date Night Chicken Recipe

I have always loved the flavors of dates and bacon.  My grandmother used to wrap bacon around dates and bake them during the holidays as an appetizer.  Try it.  It is really delicious.

This easy recipe is perfect for a Date Night, Well, it is made with dates and bacon and chicken.  Bacon… yes bacon.  It is a favorite at my house.

Date Night Chicken

chicken 1

Ingredients

10-12 pitted dates chopped

2 shallots

2 oz. deli goat cheese, crumbled (optional)

4 slices bacon (lean)

2 boneless, skinless chicken breasts cut into strips

garlic/herb seasoning (to taste)

pepper (to taste)

2 tablespoons canola oil

1 cup white wine or chicken broth

Instructions

Chop up the dates.  Slice your shallots into thin pieces. Crumble the goat cheese.  Cut your bacon slices into 1/2 inch pieces. Cut chicken breasts into thin strips.

1.  Preheat large saute pan on medium high for about 3 minutes.  Season the chicken with the herb seasoning and pepper. The amount of seasoning is up to you.  I lightly season my strips.

2. Pour oil in pan and add chicken.  Cook chicken strips until browned. Remove chicken from pan and set aside for later.

3.  Reduce the heat to medium and add the bacon.  Cook the bacon until crisp. Add the shallots to pan and add the dates.  Cook for about 3 more minutes.

4.  Remove the pan from the heat.  Add wine or chicken broth and return the chicken to the pan.  Reduce the heat to low and cover.  Simmer for about 10-12 minutes.  Add more wine or broth to make more sauce if you like.

5.  Remove the chicken from the pan.  Spoon date/bacon mixture on top of the chicken.  Top with goat cheese if you like.  Serve!

I made roasted broccoli as a side.  I skipped the goat cheese.  It is an acquired taste I have yet to acquire.  But, be sure to add it if you like it.  It balances the sweet and savory flavors of this easy dish.

Enjoy!

Recipe- Susi’s Sinful Chocolate Cake with Nutella Frosting

Susi's sinful chocolate cake

Here is the recipe I have been using to make chocolate cake for years.

This is a recipe I found through Hershey’s and I altered it to my taste by changing the vanilla.

Ingredients

1/2 cup vegetable oil
2 teaspoons vanilla extract (Pure Mexican Vanilla from http://www.mexicanvanilla.com)
1 cup boiling water
2 eggs
1 cup milk
1-1/2 teaspoons baking soda
1 teaspoon salt
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
2 cups sugar

Directions

1 Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Susi’s Nutella Frosting

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• 1 cup Hershey’s Cocoa unsweetened
• ⅔ cup Nutella or other chocolate-hazelnut spread
• 1 teaspoon pure vanilla extract (Mexican Vanilla)
• Pinch kosher salt (up to ¼ teaspoon, to taste)
• 2 tablespoons heavy whipping cream

Instructions

1. In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar and cocoa powder on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
2. Add the vanilla extract and salt and whip for an additional 30 seconds.
3. Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
4. Add a little more whipping cream to make smoother if needed or more chocolate powder to taste if need.

I frost using a spatula. You can pipe on cupcakes using a star tip.