Lemon Pie

Servings

Ingredients

1 1/2 cups graham crackers crushed
6 Tbsp butter melted
1/3 cup sugar
2 (14) oz sweetened condensed milk
3 egg yolks
2/3 cup fresh lemon juice
1 dash salt
1 cup heavy cream
1/3 cup powdered sugar
1 tsp vanilla

Servings

Ingredients

1 1/2 cups graham crackers crushed
6 Tbsp butter melted
1/3 cup sugar
2 (14) oz sweetened condensed milk
3 egg yolks
2/3 cup fresh lemon juice
1 dash salt
1 cup heavy cream
1/3 cup powdered sugar
1 tsp vanilla

Instructions

Preheat oven to 350F.
For the crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
For the pie filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice, and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes. Little bubbles will start to surface. Cover the crust if it starts to brown to much towards the end. Chill in the refrigerator for at least an hour before serving.
For the whipped cream: Mix the cream, powdered sugar, and vanilla. Whip until fluffy and add to the cooled lemon pie. Slice and serve. Enjoy!

Recipe Notes

Recipe adapted from The Girl Who Ate Everything

Tomato Soup w/Cheese and Bacon Toasts

What's better than grilled cheese and tomato soup? Grilled cheese with bacon!

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Instructions

In a large saucepan, heat oil over medium. Add onion and garlic, season with salt and pepper to taste. Cook, stirring, until onion softens, 4-6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4-6 minutes.
Add broth and 1 cup water. Simmer until tomatoes are very soft 10 minutes in batches, puree soup with a blender or immersion blender. Stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
In a large skillet cook bacon over medium heat until lightly brown but not crisp. Drain on a paper towel lined plate. Discard fat from skillet. Butter bread, place 4 slices buttered side down in skillet top with bacon and cheese, and a slice of bread butter side up. Cook in batches, until golden on each side over medium-low heat. Serve with soup. Enjoy!

Mini Potato Gratin Stacks

Individual potato gratin stacks made easy by using a muffin pan.

Servings

stacks

Ingredients

2 lb russet potatoes
2 Tbsp butter
2 garlic cloves minced
1/2 cup heavy cream
1 tsp fresh thyme minced
1/2 tsp salt
1/4 tsp pepper
1 cup swiss shredded

Servings

stacks

Ingredients

2 lb russet potatoes
2 Tbsp butter
2 garlic cloves minced
1/2 cup heavy cream
1 tsp fresh thyme minced
1/2 tsp salt
1/4 tsp pepper
1 cup swiss shredded

Instructions

Preheat oven to 350F. Spray a 12 muffin tin with oil.
Peel potatoes, trim potatoes so they will fit into muffin tin, then slice into 1/10" thick slices. Place butter, garlic, cream, salt, pepper, and thyme in a microwave proof bowl, then melt in 30 second bursts. Stir, then set aside.
Place potato slices in the muffin pans o they go halfway up the tin. Try to match by size to make them into neat stacks. Drizzle each stack with 1/2 tsp. of cream mixture. Sprinkle half of the cheese over the stacks. Top with the remaining potato slices. Drizzle with remaining cream sauce. Cover loosely with foil and bake for 35 minutes.
Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scoop them out.

Recipe Notes

Recipe adapted from Recipe Tin

Moroccan Spiced Salmon with Lemon Yogurt Sauce

Original recipe found on Cooking Classy

Moroccan Spiced Salmon With Lemon Yogurt Sauce

Delicious salmon dish with a sauce that could easily be used on a variety of fish dishes.

Course

Fish, Main Dish

Cuisine

Seafood

Prep Time

10 minutes

Cook Time

10-15 minutes

Servings

people

Ingredients

Lemon Yogurt Sauce

1/2 c greek yogurt
2 tbsp heavy cream
1/4 tsp lemon zest
2 tsp fresh lemon juice
1 tsp garlic minced
1 tbsp cilantro finely minced

Course

Fish, Main Dish

Cuisine

Seafood

Prep Time

10 minutes

Cook Time

10-15 minutes

Servings

people

Ingredients

Lemon Yogurt Sauce

1/2 c greek yogurt
2 tbsp heavy cream
1/4 tsp lemon zest
2 tsp fresh lemon juice
1 tsp garlic minced
1 tbsp cilantro finely minced

Instructions

Let salmon sit out for 10 minutes. Mix all the spices together and set aside. Spray a baking pan with cooking spray or the olive oil. Pat the spices on top of the salmon. Cook at 350 10-20 minutes depends on how big the fillets are. Should be cooked through and nice and flaky. Mix the lemon yogurt sauce together. Serve salmon and dollop with the sauce.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist and delicious steak. Original recipe found on Saving Room for Dessert.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Instructions

Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp. Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak. For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced. Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well. To serve place steak on plate and top with sauce.