Key Lime Pie

Key Lime Pie

With a little help from Emeril (ok, fine…more than just a little), I made this delicious key lime pie! It’s great—and soooo easy! I know it sounds a little funny, but the topping is what really makes this dish special. But, you can always omit it if you like.

You need:
1. 9” pre-made pie crust
2. 2-14 oz cans sweetened condensed milk
3. 2 eggs
4. 1 cup lime juice (I used a combination of fresh and bottled)
5. 8 oz plain Greek yogurt
6. 4 tbsp powdered sugar

You will:
1. Preheat oven to 325F.
2. Whisk together milk, eggs, and lime juice.
3. Pour it into the piecrust. Note: I could find the pre-made 9” crust, so I bought the 8”. That’s fine, but just beware the pie crust will be VERY full. You can hold a little back, or just fill it that full—completely up to you. I used all the mix because I really like the thickness of the pie.
4. Place pie crust pan on a cookie sheet. Cook in oven for 20 minutes.
5. Allow pie to cool to room temperature.
6. Mix yogurt and sugar in small bowl. Emeril uses sour cream here instead of yogurt. I prefer the yogurt, and Greek yogurt is thicker than regular yogurt, so it’s a good substitution.
7. Spread yogurt mixture over the top of cooled pie.
8. Cover with pie pan top (comes with the crust) and chill for at least 1 hour. Or, up to a week—I made this over a week ago and I just had the last piece!

Nom! Nom!

Stuffed Shells with Spicy Sausage Marinara

Stuffed Shells with Spicy Sausage Marinara

You need:
1. ½ lb spicy Italian sausage (I used turkey sausage)
2. 2 cloves minced garlic
3. ½ medium white or yellow onion, chopped
4. 1 packet spaghetti seasoning
5. 6 oz can of tomato paste
6. 15 oz stewed tomatoes
7. 1 tspn parsley
8. ¼ tspn red pepper flakes
9. 1 package cheese stuffed shells (I used Rosetto)
10. ½ cup grated Mozzarella cheese (optional)

You do:
1. Preheat oven to 400F.
2. Remove sausage from casings and brown in medium saucepan. Add garlic and onion while browning.
3. Once meat is browned, add seasoning and stir to coat meat.
4. Add tomato sauce, stewed tomatoes, parsley and red pepper flakes to meat. Stir well.
5. Spread shells, open side down, in an oven-safe dish like Pyrex or Corning. At a minimum, you’ll need an 8”x8” dish with deep sides—this makes more than I thought it would!
6. Pour tomato mixture over shells. Do not stir.
7. Cover dish with lid or aluminum foil.
8. Cook 45 minutes at 400F.
9. Sprinkle mozzarella cheese on top if desired.
10. Serve alongside a salad and bread for an easy, yummy Italian meal!

Nom! Nom!

Roasted Lemon Chicken

Roasted Lemon Chicken

This is one of those dishes that takes a long time to cook, but with only about a 5 minute prep time, you can put it in the oven and then get busy doing something else. Works great for busy weekends! But, it’s a nice dish that’s a great centerpiece to any meal. So, if you have 4-6 people over for dinner, it would also be ideal because while it’s in the oven, you can be doing other things, like last minute cleaning! Haha.

You need:
1. 1 whole chicken (about 5-6 lbs)
2. 2 lemons
3. 1 medium yellow onion
4. 1 tspn salt
5. 1 tspn black pepper
6. 2 tspn lemon pepper

You do:
1. Preheat oven to 400F.
2. Empty cavity of chicken. Rinse chicken inside and out, and pat dry.
3. Place chicken in baking dish.
4. Cut lemons into 8 pieces each—cut into 4 wedges, and then cut each wedge in half.
5. Squeeze lemon pieces so that juice runs over chicken.
6. Cut onion into wedges as well.
7. Stuff chicken with lemon and onion—any pieces that won’t fit, you can place around the chicken.
8. Mix salt, pepper and lemon pepper together in small ramekin.
9. Sprinkle seasoning over chicken. Rub the seasoning with your hands to get under the drumsticks and wings.
10. Cover with aluminum foil and cook at 400F for 75-90 min (this time varies based on the size of your chicken, so make sure it’s done all the way to the bone).

Nom! Nom!