Raspberry Cream Pie

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This is a pie I’ve been wanting to try for a long time but because I was trying to be “healthy” I hadn’t made. Now that I can, it is currently waiting in the fridge for me! 

Raspberry Cream Pie

(Adapted from Common Sense Homesteading)

Ingredients

  • 1 – 9 inch pie crust, unbaked 
  • 4 cups raspberries
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream
  • 1 egg

Directions

Lay crust into pie pan and crimp edges. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much).  (A pie crust shield makes this quick and easy, but you can also use foil.)  Bake at 400 degrees for about 50 minutes, until center is bubbling and edges are starting to set.  Pie sets up as it cools.  Keep refrigerated.  Can eat “as is” or with a bit of whipped cream or ice cream. 

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Making Changes

Eating intuitively seems like such common sense but in my real world I’ve spent my entire life over eating and eating when I wasn’t hungry. There is something about dieting, telling yourself you can’t eat certain foods, that suddenly makes you crazy for food. When I would tell myself… you can’t have that donut… it was like 20 times harder not to eat it. 

Allowing yourself to eat ANYTHING and learning your hunger cues is so exciting! Food no longer feels like it has a hold on me since I can eat whenever and whatever I want. At the end of the day it’s not so much, “how much did I eat today?” but more like “how much DIDN’T I eat today?” I am having so much fun starting this journey and I can already see some positive results. 

Today I started my morning with a high fiber pancake with maple syrup and a slice of turkey bacon. Normally I would probably eat 2 of each and still feel a little deprived (or at least think I’m deprived). Around 10:30 I drank half a cup of coffee with some creamer because I was sooo tired! For lunch I had one Tilapia Fish Taco with Spicy Coleslaw. Then for dinner I ate half a grilled cheese sandwich on sourdough with tomato soup, roasted asparagus and watermelon. I didn’t even finish my soup because I felt good. And for dessert I enjoyed a slice of Raspberry Cream Pie with a scoop of Schwan’s Raspberry Rumble ice cream. A great way to end the day! 

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Tilapia Fish Tacos with Spicy Coleslaw

Today was one of those days as a parent where I think, “how do I survive on so little sleep?” and “why does my 2 year old need to get up at 6am?” I get my 2 year old down for his nap and then my 3 month old thinks it’s time to play. If only they would sleep at the same time so I could do the same! With my lack of energy today I was thankful for some leftovers from dinner last night to keep me fueled for the day.

Fish Taco Final

Tilapia Fish Tacos with Spicy Coleslaw

(adapted from Tyler Florence)

Spicy Slaw:

1 head green cabbage, shredded

2 carrots, grated

2 green onions, chopped

1 red chile, sliced

11/2 cups mayonnaise

1/4 cup Creole mustard

1 tablespoon cider vinegar

1 lemon OR lime, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, green onions, and chile in a large bowl.

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice (or lime), and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours.

Tilapia Prep:

(From Home Cooking Memories)

Preheat Oven to 400 degrees F.

2 pounds tilapia fillets, fresh or frozen that have been thawed

1 lime or lime juice

Salt & Pepper

Seasoning (see below) or your favorite seasoning

Corn tortillas or flour tortillas. I personally love the pre-made tortillas at Costco that you cook up yourself. So fresh and tasty!

Optional toppings: shredded cheddar cheese, sour cream, avocado, guacamole, lime wedges, cilantro

For Seasoning:
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper or paprika

Instructions

  1. To make seasoning: Mix together all seasonings and set aside.
  2. Preheat oven to 400 degrees F. Place tilapia fish fillets on a greased baking sheet or a glass dish , and squeeze lime juice over them. Season with salt and pepper. Sprinkle lightly with seasoning. Bake for 15 minutes or until fish is done (flakes easily with a fork).
  3. While fish is baking, prepare toppings and heat tortillas.
  4. To assemble tacos: place desired amount of fish, broken up slightly, lengthwise in the middle of your tortilla. Depending on the size of your fillet, each one can usually make about 2 tacos. Top fish with spicy coleslaw and cheddar cheese, a squeeze of lime juice and a couple squirts of Tabasco sauce if you like spicy… or any other toppings you think sound good.

Lemon Chicken Pasta Alfredo – GNCO August Winner

My family and I have restarted a Game Night Cook Off that we used to do when I was in high school. Each person brings a dish that must include the “special ingredient” of the night. The winner of each cook off gets to choose the following “special ingredient” which so happened to be lemon for the month of August. Each dish is judged by everyone in 5 categories: Taste, Texture, Aroma, Presentation and Use of Ingredient. The winner takes home the Cooking Champion Trophy until the next cook off. I just so happened to win this week so it gets to chill here at my place… hopefully forever if I can keep on winning!

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And this is how one looks when they lose…image_2

This is my brother, he won the previous months’ competition with Chicken Alfredo Garlic Bread Pizza (it was amazing!). He actually made a delicious Lemon Coconut Cake but scored low in presentation or he possibly could have won the lemon round as well.

I will be sharing some awesome recipes but sadly some of pictures got deleted so you will just have to trust me until I remake these and get some visually appealing pictures up to win you over!

Lemon Chicken Pasta Alfredo

Part 1: Lemon Chicken Breasts

(Lemon Chicken Recipe From Ina Garten on the Food Network)

*If you are only cooking for 2-4 people then I would cut the lemon chicken part of the recipe in half. If you are cooking for more than that I would double the Alfredo Pasta part. The Lemon Chicken is excellent in quesadillas and Caesar salad so making a little extra will give you more yummy meal options!

Ingredients 

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4-6 boneless chicken breasts
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Part 2: Lemon Pasta Alfredo

Adapted from Natasha’s Kitchen

  • 1 lb fettuccine or penne pasta
  • 1/4 cup onion, finely chopped
  • 2 Tbsp butter
  • 1 garlic clove
  • ⅓ cup white wine
  • 2 cups heavy whipping cream
  • ⅓ cup parmesan cheese
  • 1/4 tsp. paprika
  • 1/2 to 1 tsp. lemon zest (depending on how lemony you like it)
  • Salt and pepper, to taste
  • Rosemary for garnish, optional
Instructions
  1. Cook ¾ lb noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better)
  2. In large sauce pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to about 25%.
  3. Stir in Cream and simmer until it starts to thicken. Add ⅓ cup parmesan (or add to taste) and stir until creamy and smooth. Add paprika and lemon zest. Season with salt and pepper to taste.
  4. Turn off heat and stir in drained, un-rinsed pasta, and lemon chicken. Garnish with rosemary, extra parmesan and freshly cracked pepper if desired.

The 2nd place dish, which followed very close to 1st, was Oven-Roasted Cauliflower.

Oven-Roasted Cauliflower – GNCO

I don’t think I’ve ever enjoyed cauliflower this much! 

This was the 2nd place winner for our August Game Night Cook Off (GNCO). I have never enjoyed cauliflower so much. And yes it lacks a picture – I will promptly cook this myself so I can post the yumminess! 

Oven-Roasted Cauliflower

From Emeril Lagasse on the Food Network

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish (optional)

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan,  roasting pan or cast iron skillet. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Lemon Chicken Breasts

This chicken recipe is included with the Lemon Chicken Alfredo Pasta. This chicken is great to use in quesadillas, over rice or in Caesar salad. It adds so much flavor! 

Lemon Chicken Breasts

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. 

Coconut-Lemon Cake

This cake was made by my brother for our Game Night Cook Off. He very likely could have beat me if his presentation had turned out better (some cakes have a mind of their own). It’s soooo good though so I had to share!

Coconut-Lemon Cake

Recipe from MyRecipes.com

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Lemon Filling (recipe below)
  • Fluffy White Frosting (recipe below)
  • 1 cup flaked coconut

Cake Preparation

  1.  Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
  2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla.
  3. Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Lemon Filling

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup boiling water
  • 4 egg yolks, lightly beaten
  • 1/3 cup fresh lemon juice
  • 2 tablespoons butter
  1. Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
  2. Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.

Fluffy White Frosting

  • 1 cup sugar
  • 1 1/2 cups water
  • 2 tablespoons light corn syrup
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  1. Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until mixture reaches soft-ball stage or candy thermometer registers 240°. This can potentially take up to 20 minutes. You are waiting for the water to evaporate until you hit the soft-ball stage (no pun intended).
  2. Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup, beating constantly. Beat until stiff peaks form and frosting is desired consistency.

Cake Time

  1. Once cakes have cooled spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
  2. Savor every bite!