I love pecan anything and this one really catches my fancy on Sunday afternoon. Here we go…
- 1- 12 inch round pie crust (your favourite recipe or roll out store bought)
- 3 large eggs
- 1/2 cup dark brown sugar, packed
- 3/4 cup dark corn syrup
- 3 tbsp. unsalted butter
- 2 tbsp. whiskey
- 1 tsp. vanilla extract
- pinch of salt
- 2 cups of pecan halves or pieces
- *special equipment -12″ tart pan with removable bottom
Preheat oven to 375 degrees. Line the pie crust with foil and fill with baking beans. Bake until the crust has set and is a pale golden colour (about 30 minutes). Remove foil and the beans. Now bake the crust a further 10 minutes. Remove from the oven and place on a rimmed baking sheet.
In a mixer, beat the eggs and sugar until thick and pale in colour. Add the corn syrup and beat in well. Add the butter, whiskey, vanilla and salt, beating until well blended. Stir in the pecans.
Pour the pecan filling into the baked pie crust and bake for about 25 minutes. (until center is set). Cool on a rack for 1 hour. Remove sides of the pie pan and serve barely warm with ice cream or whipped cream.
OMG! My mouth is drooling…..
Sausage Dogs And Salsa Wraps
What a great way to serve ‘hot dogs’ from the barbecue, except you are using Italian sausages.
- 4 Italian sausages (1 lb.)
- 4 large whole wheat tortillas (healthy, right?)
- 3/4 cup shredded Monterey Jack cheese
Cut the sausages in half lengthwise BUT not all the way through. Open like a book.
On the barbecue, grill over a medium high heat, turning after 4 minutes and continue cooking until there is no pink inside.
Salsa
- 1/2 cup drained and rinsed canned black beans
- 1/3 cup diced red onion (optional?)
- 1/3 cup diced red bell pepper
- 1/3 cup canned whole kernals (or fresh if you have any on hand)
- 1/2 – 1 jalapeno pepper, seeded and minced
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. red wine vinegar
- 1 plum tomato, chopped
- pinch salt and pepper
In a bowl, mix together the ingredients, except the cheese, and set aside.
Tortillas
Grill the tortillas, turning halfway through until showing grill marks (1 minute). Place a sausage on each tortilla, divide the salsa and cheese over the sausages. Fold the sides of the tortillas and roll up from the bottom.
If you want this to be crisp on the outside, grill the filled tortilla on one side, carefully turning over after 2 minutes, and grilling until the outside is crisp.
In a word..YUM!
Pad Thai Shrimp Patties With Pineapple Relish
My husband makes THE best Pad Thai Shrimp and this is another take on it. This recipe can be used as an appetizer or simply on the patio with ice cold drinks, enjoying both the warm weather and friends.
Shrimp Cakes
- 1 lb. peeled and cleaned shrimp
- 1 tbsp. grated ginger
- 1 green onion, finely chopped
- 2 tsp. fish sauce
- 1/2 tsp. your favourite chili garlic sauce
In a food processor, finely chop the shrimp, ginger and onion, pulsing only about 6-7 times. Scrape out into a bowl. Gently stir in the fish and chili sauces.
With wet hands, shape 1 tbsp. shrimp mixture into 1/2 inch thick patties. Place on a parchment lined tray, cover with plastic wrap and place in the refrigerator for 30 minutes.
Pineapple Relish
- 1/2 cup diced fresh pineapple
- 2 tbsp. minced fresh coriander
- 2 tbsp. diced sweet red pepper
- 2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2 tbsp. vegetable oil
Drain the pineapple. In a bowl mix together the coriander, red pepper, vinegar and oil. Set aside.Don’t add the pineapple yet.
In a large non-stick fry pan, heat half the oil over a medium temperature, cook half the shrimp cakes, and using two spatulas, turn once. Continue cooking until pink throughout and firm to the touch (about 3-4 minutes).
Transfer to paper towel lined tray.
Wipe out the pan and repeat the process with the remaining oil and shrimp cakes. Transfer all the cakes to a platter.
Add the pineapple to the relish mix and spoon onto each cake. This recipe should make 28 cakes. Enjoy! Oh, you’re welcome.
BBQ Trout With Asparagus And Mushrooms
We just picked up some beautiful trout and thought this was perfect with the temperature being so nice and warm, deck set up, salad chilling in the fridge….here we go…..oh yeah! wine in the glass.
- 1/4 cup soy sauce
- 3 tbsp. fresh lime juice, plus wedges for serving
- 3 tbsp. sugar
- 2 tsp. finely grated fresh ginger
- 1 bunch asparagus, trimmed and cut in half
- 3/4 lb. mushrooms, brushed clean, stems removed
- 3 tbsp. oil, plus more for drizzling
- 4 trout fillets, 5 oz. each and about 3/4 inch thick
Preheat barbecue to a medium high temperature. Stir together the soy sauce, lime juice, sugar and ginger in a small bowl until the sugar dissolves.
In a high sided skillet, toss the asparagus and mushrooms in the oil, and season lightly with salt and lemon pepper. Cook in the barbecue for about 5 minutes, until the asparagus is crisp-tender. Add the soy sauce, (keeping some for the trout), stir all to coat and cook a further 3 minutes.
Sprinkle the fillets with a touch of salt, rub with oil and dip into the soy sauce (if any remaining) and set on the barbecue. Cook only to a medium doneness.
Hint: do not try to move the fillets before they have released on their own, and when you can move them. Otherwise, you could lose them (break up).
Cheese Souffle With Bacon Spinach Salad
These are not difficult to make. Give it a try…with the bacon spinach salad it will be hard to beat.
- 4 tbsp. butter (more for ramekins)
- 2 tbsp. finely grated Asiago cheese
- 1 garlic clove for rubbing
- 1/4 cup flour
- 1 cup whole milk
- 1 cup grated Gruyere cheese
- coarse salt and freshly ground pepper
- 3 large eggs, room temperature, separated
- 1 tbsp. olive oil
- 1 tbsp. wine vinegar
- 2 cups baby spinach
- 4-6 strips bacon, cooked crisp, broken up
Preheat oven to 400 degrees. Peel the garlic and cut in half. Run around the surface of the ramekins. Discard the garlic. Butter two 2 cup ramekins, coat with the Asiago cheese and set in refrigerator.
Melt butter in a saucepan over a medium heat. Add the flour, cook for 1 minute, stirring constantly (making a roux). Add the milk, whisking constantly until thickened for 2 minutes and smooth. Transfer to a large bowl. Whisk in the Gruyere cheese, pinch of salt and pepper. Whisk in the egg yolks.
Whisk egg whites until still peaks have formed. Fold into the cheese mixture, one third at a time. Divide between the ramekins. Bake on a baking sheet for 15 minutes. Reduce temperature to 375 degrees and bake until it as puffed up (approx. 15 minutes. Watch so it doesn’t burn.
Whisk together the oil and vinegar. Drizzle over the spinach. Top with the broken bacon pieces. Serve on a plate with the soufflé (still in the ramekin).
Enjoy! This will serve two for dinner.
Artichoke And Tomato Bucatini
This is really a tasty dinner and easy on the pocketbook. You can also add shrimp or even cooked ground beef. Your choice.
- 8 oz. dried bucatini
- 1/4 cup grated Asiago cheese
- 1/2 cup chopped sweet onion
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 – 28 oz. can diced tomatoes, do not drain
- 1 – 6 oz. jar artichoke hearts, rinsed and drained, coarsely chopped
- pinch each of salt and pepper
- fresh basil leaves
Cook the past according to directions, drain reserving 1/4 cup of the water. return the pasta to the pot and add the Asiago cheese, tossing to mix, Add a little of the water to ensure that the pasta is evenly coated with the cheese.
In a large pot, cook the onion in olive oil over a medium heat until tender – about 5 minutes. Add the garlic and cook for about 30 seconds (do not burn). Add the tomatoes, artichoke hearts, salt and pepper. Cook until slightly thickened, stirring all the while.
To serve, top the pasta with the tomato/artichoke mixture and toss with some small basil leaves. Add a small salad and Voila! you did it again.
Roasted Broccoli and…….Olives
Who would think of this? It really works with the crispiness of the roasted broccoli and the tang of the olives and garlic…..just be sure to add the touch of lemon to really make this dish sing.
- 6 cloves of garlic, peeled and gently crushed
- 1 tsp. kosher salt
- 1/4 cup olive oil
- 2 1/2 lbs. broccoli, washed, drained and patted dry
- 1/2 cup mixed unpitted olives
- flaked sea salt
- 1/2 lemon
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the garlic and 1/2 tsp. of kosher salt. Using the back of a spoon, muddle the two together until the garlic releases its oil. Let this stand for 10 minutes. Stir in the olive oil and set aside.
Trim the broccoli stems, cut the stalks lengthwise into halves. Place in the prepared baking sheet. Pour the garlic oil and olive over and toss to coat. Sprinkle with the remaining salt. Roast for 20 minutes, tossing occasionally. Cook only until al dente. Transfer to a baking dish.
To serve, sprinkle with the salt flakes, drizzle with additional extra virgin olive oil, squeeze lemon juice over,
This will serve 8 people.
Nutty Ramen Salad With Awesome Dressing
This is a beautiful Spring salad to enjoy with family and friends.
- 4 eggs
- 2 pkgs. ramen noodles (100 g pkgs.)
- 125 g green beans, trimmed
- 3 mini cucumbers, sliced diagonally
- 125 g heirloom cherry tomatoes, halved
Boil eggs in water as you would normally, but for 4 minutes. Scoop out and transfer to a bowl of ice water.
Cook noodles in the same pot, following directions, but not using the seasoning packets. Transfer to a colander and rinse well, under cold running water. Drain well.
Again, in the same pot, cook the beans, cooking for about 4 minutes, until tender crisp. Drain and rinse in cold water. Drain well.
Dressing
- 2 tsp. brown sugar
- 1/4 cup warm water
- 1/4 cup natural peanut butter
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tsp. sriracha sauce
Dissolve the sugar in water in a medium bowl. Whisk in the peanut butter, lime juice, fish sauce and sriracha.
Assemble
Peel eggs. Divide ramen noodles equally on 4 plates. Layer on the tomatoes, cucumbers, beans and eggs. Drizzle the dressing over. Add a warm dinner roll and a lovely chilled glass of bubbly.
Key Lime Pineapple Squares
This is a party in the mouth! Tangy and rich at the same time.
Graham Base
- 1 cup graham cracker crumbs
- 1/4 cup shredded coconut (sweet)
- 1/4 cup flour
- 2 tbsp. sugar
- 1/3 cup unsalted butter, melted
- 1/8 tsp. cinnamon
Preheat oven to 350 degrees. Line a 9 inch square pan with parchment paper, making sure it hangs over all sides. a prepared pan.
Stir the graham crumbs, coconut, flour, sugar and cinnamon to combine. Add the melted butter to blend and press into the prepared pan. Bake for 8 minutes and let cool. Set aside.
Filling
- 1 can condensed unsweetened milk
- 4 large eggs
- 2/3 cup key lime juice
- 1 tbsp. grated lime zest
- 1 tsp. coconut extract
- 1 cup crushed pineapple, well drained
Whisk all the ingredients together except the pineapple, until smooth. Stir in the pineapple. Pour over the cooled crust and bake for 35-40 minutes, just until the edges bubble. Allow to cool to room temperature, then chill completely before serving.
You could add a dollop of whipped cream on the side…..just sayin’
Asiago Prosciutto Puff Sticks
With Easter around the corner, it usually means entertaining with family and friends. The next couple of days I will be showcasing tidbits to serve when everyone arrives.
Use frozen puff pastry (butter flavoured) and make sure to thaw in the refrigerator overnight.
- 1 pkg. frozen butter puff pastry, thawed as above
- 1 tbsp. mustard
- 12 thin slices of prosciutto
- 2 tbsp. grated Asiago cheese
Preheat oven to 425 degrees.
Unroll one sheet of the pastry and place the remainder in the refrigerator. Brush pastry with half of the mustard.
Cut 1 slice of prosciutto lengthwise into 2 strips
Cut pastry in 12 x inch strips.
Place half of the prosciutto on one of the pastry strips. Fold the uncovered half of the pastry over the meat to cover. Twist the strip slightly and place on a parchment lined baking sheet. Repeat with all the remaining pastry strips and prosciutto. Sprinkle with half of the cheese. Bake on the center rack for about 15 minutes, until golden in colour and crisp. Cool slightly.
Remove from the baking sheet. Now remove the pastry from the refrigerator and repeat the steps above. It should make 24 sticks.
Icy Cold Melon & Tomato Salad
This is a wonderful salad on a warm Spring/Summer day. It is so simple yet so tasty. Give it a go! Just make sure all ingredients are chilled in refrigerator at least a day before making.
- 1 tbsp. sherry vinegar
- 1 tsp. honey
- pinch of salt
- 2 cups cantaloupe cut in 1 inch pieces
- 2 cups of watermelon cut in 1 inch pieces
- 1 cup papaya, cut in 1 inch pieces
- 1 cup mango, cut in I inch pieces
- I/2 pint baby heirloom tomatoes, halved
- 1 cup torn fresh basil
Whisk together the vinegar, honey and salt in a large bowl.
Add the melons and tomatoes, stirring to coat well. Stir in the basil and serve immediately.
Now, how easy is that? By the way, each 1 cup serving is only 64 calories. Gee, I like it even more now.
Your Own Crispy Vegetable Wontons
Here you go again….damn you can do this! Fun to make, more fun eating these. Great for a Friday night of movie watching. You may want to double this recipe and freeze half for another night of just relaxing and nibbling.
- 1 tbsp. vegetable oil
- 1 1/2 cup finely chopped onion
- 1 tbsp. minced garlic
- 2 tbsp. fresh chopped ginger
- 1/2 tsp. chili flakes
- 1 cup chopped baby bok choy stems
- 1 1/2 cups Cremini mushrooms, all stems removed and chopped
- 1 1/2 cups white button mushrooms, all stems removed and chopped
- 2 cups chopped baby bok choy leaves
- 1/4 cup cilantro
- 1 pkg. wonton wrappers
- Crisco oil for frying
Heat the oil in a skillet over medium heat and add the onion, cooking for about 2 minutes until softened. Add the garlic, ginger and chili flakes and saute until fragrant (60 seconds).
Now add the bok choy stems and saute until softened. Add the mushrooms, cooking until juicy. Add the leaves and cook until just wilted. Remove from heat and stir in the cilantro and season with salt and pepper. Cool to room temperature.
Lay out the wrappers, a few at a time and spoon a generous tbsp. of filling in the middle of each one. Moisten the edges with water and fold in half to form a triangle – now bring together the 2 farthest points together. Finish all the wontons, making sure to pinch the edges together.
Heat about 2 inches of oil in a wok over medium heat and working in batches, cook 3-4 wontons at a time until golden in colour and crisp. (3 minutes). Drain on paper towels and be sure to serve with the dipping sauce. This will make about 22 wontons.
Dipping Sauce
- 1/2 cup hoisin sauce
- 2/2 cup soy sauce
- 1 tbsp. sesame oil
- 1 tsp. fresh ginger, grated
Stir this together and put in a small bowl for dipping. The only things needed now are small plates, napkins and friends to share this with.