Dessert

Key Lime Meringue Pie

Posted on 05.28.2015

Cue the music: school is out for the summer! That’s right everyone, it’s time to hit the pool, go on trips, watch baseball, and (one of our favorite things to do) BBQ! To me, Memorial Day is the opening ceremony of the BBQ olympics. It’s the big, delicious, overwhelming feast of food that foreshadows all the grilling we’ll be doing during the summer. Sides tend to be pretty standard: beans, slaw, potato salad of some sort, chips, etc. With dessert, I can let my creative juices run a bit more wild.

I haven’t baked much lately, as I tried to cut sweets altogether while on Whole30. Last week, as I stepped back in my kitchen arena donned in my apron and armed with my pink silicone spatula, I was ready to create.

Upon Neil’s request, I made this zesty, creamy key lime pie topped with a lightly sweetened airy meringue. I am so attracted to the the rustic look of this pie made by lifting the pillowy meringue upward with the back of a spoon right before it hits the oven. It felt great to bake again, and the pie was a hit at our family BBQ.

I’m sure it will win gold at your next BBQ, too. Happy summer and let the games begin!

Key Lime Meringue Pie
Prep Time: 15 min. Cook Time: 26 min. Chill Time: Overnight

Ingredients:

For the Crust:

15 honey graham cracker sheets
1/4 cup brown sugar
6 tablespoons butter, melted
1/2 teaspoon cinnamon

For the Filling:

Zest of 1 lime
1/2 cup key lime juice
2 egg yolks
1 14-oz. can sweetened condensed milk

For the Meringue Topping:

4 egg whites
3 tablespoons sugar
1 pinch cream of tartar

Preparation:

Preheat oven to 350°. In a food processor, blend all ingredients of the crust until it becomes like fine wet sand. When pinched together, the crumbs should lightly stick together. Add more butter if not sticking together. Pat crumbs evenly into a 9″ pie round. Bake the crust for about 6 minutes until aromatic. Clean food processor while crust is baking.

Blend all filling ingredients in the food processor until smooth. Pour into pie crust and bake for about 6 minutes. Remove from oven and cool slightly while you prepare the meringue.

Using an electric mixer, whisk the egg whites and cream of tartar together until soft peaks form. Add the sugar, and continue to whisk for another minute. Top the pie with the meringue, spreading the meringue up around the whole edge of the crust. Use the back of a spoon to lift the meringue in several places, creating tall peaks.

Bake pie for 12-14 minutes until meringue is lightly browned.

Cool overnight in refrigerator and serve chilled.

6 comments

Breakfast

No Grainola

Posted on 05.11.2015

Neil is really looking forward to eating tacos on Wednesday (Day 31 of our Whole 30 adventure). I will be reintroducing certain excluded ingredients back into my meals slowly, but I really have enjoyed some of the creative dishes we’ve whipped up this month. I don’t think my breakfasts will look too different once Whole 30 is over. During the week, I usually hard boil two eggs and pop out the yolks, taking the whites with me to eat on the way to work. Or, I make these breakfast cups (which are getting great reviews on social media, thanks!).

But you know, even on Whole 30 I need variety. Eggs 30 days in a row can be a little… well… boring. Fruit and nuts are only supposed to be consumed sparingly, so I don’t have this too often, but this granola (pardon me, NO GRAINola) is GOOD. We like to sprinkle a little atop mixed berries. It makes for a good mini-vacation from the egg. It also makes for a great afternoon snack if I can’t hold out to the next meal!

The flavor combination of sweet orange paired with the aromatic cinnamon and coconut oil makes my mouth water every time I think of this granola. I actually prefer it to some grain containing recipes I’ve tried in the past. The only catch is that it takes a while to cut up all the fruit into tiny pieces, but I’ve found that when I use scissors to cut strips of the fruit, then cut those strips into little squares, it goes way faster. Either way, this dish is nice to occasionally incorporate in your breakfast routine, whether you’re looking for a lifestyle change or just need some variety.

Oh, and if you’re doing Whole 30, make sure your dried fruit has no added sugars or sweeteners. The ingredients on the package should simply list the fruit. And also be sure that you don’t eat a whole bowl of this stuff like you’re eating cereal. Just use it as a sprinkle of flavor and crunch!

No Grainola
Prep Time: 20 min. Cook Time: 10 min

Ingredients:

1 cup raw blanched almonds, chopped
2 cups raw cashews, chopped
1 cup dried apple rings, chopped
1 cup dried apricots, chopped
1 cup dried mangoes, chopped
2 tablespoons coconut oil, melted
1/2 large orange, juiced
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt

Directions:

Preheat oven to 350°. Place chopped nuts on a baking sheet and cook for 8-10 minutes until they start to turn golden brown. When you can smell them, they’re done or very close to being done. Place the nuts along with all other ingredients in a large bowl and toss to combine.

Grainola will appear oily, but as it cools and dries, that will go away. Store in an airtight container in the fridge for up to one week.

0 comments

Breakfast

Breakfast Cups (Whole30)

Posted on 05.04.2015

We haven’t updated in a while because… well… we’re doing Whole30. No grain, no dairy, no sugar, no legumes, no alcohol for 30 days. There is a steep learning curve to Whole30, so we’ve been focusing on changing our usual cooking and eating habits to align with the program. I’ll update after we complete the 30 days with a Whole30 review, but I wanted to share a recipe that I love making for breakfast. I need something portable in the mornings that I can eat in the car or at work. Lately I’ve been taking hard boiled egg whites, but I ran across a version of these breakfast cups here, and thought it would make my morning meal way more exciting! Plus, I make them on Sunday and they last all week and heat up in less than a minute when I’m running out the door.

Why didn’t I think of this? It’s so simple. Just mix your eggs together with any ingredients you would normally put in an omelette.

Then, spoon the ingredients in greased muffin tins. We cooked bacon to be added to our mix, so we used the bacon fat to grease the tins.

Bake for 30 minutes and you have a delicious and flavorful breakfast on the go!

Breakfast Cups

Recipe Adapted From PaleOMG

Prep Time: 15 min. Cook Time: 30 min.

Ingredients:

10 eggs

1 cup spinach, chopped

8 oz. bacon, cooked and crispy

1 red pepper, diced

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation:

Preheat oven to 350°. Cook bacon according to package or until crispy. Reserve bacon fat. Beat eggs in a large bowl. Add all other ingredients and combine. Grease a muffin pan with the reserved bacon fat (or another fat… do NOT use paper cups). Fill each muffin tin 3/4 of the way full. Bake for 30 minutes or until cooked through.

Serve warm.

3 comments

Travel

When In (r)Omaha #OmahaWeekend

Posted on 04.19.2015

Neil and I have gone on road trips together since we started dating. We’d travel to visit friends, family, or just to go explore a city for the day. It had been a little while since we road tripped, and thought we were quite due to a weekend getaway. Since I had an upcoming music therapy conference in Omaha, we decided to make it our weekend road trip destination. Neil visited Omaha when he was little, and I don’t remember ever spending time there, so we were excited to explore. This post will feature some of the culinary, cultural, and otherwise fun things we loved about Omaha.

Stay

Hotel Element

This hotel was everything we could ask for and then some. The entire staff is friendly, the rooms are clean, modern and stylish, and it brags being the greenest hotel in Omaha. We chose the studio style room, with oversized windows and a working kitchen, stocked with plates, bowls, a full fridge, microwave, and dishwasher. We could have easily made dinner for our whole family there. The bathroom was spacious and even had a rainfall shower head. Every morning there is a hot breakfast (the works!) and every evening there is a complimentary happy hour (free beer and cake? Sign us up.). It was in a district called “Midtown Crossing,” which is where our culinary journey began.

Eat

As part of the Omaha craft brewery tour, we stopped in at Farnam House Brewing. We literally walked through a snowstorm to get there….

…but it was worth it. They have nitro beers and a great selection for any beer lover.

Then, we went to dinner, which ended up being our favorite place in Omaha: The Grey Plume. Farm to table, local ingredients, innovative menu and small touches made our experience there an A. Our meal started with a complimentary offering from the chef. Tastes of carrot, ginger, and other flavors to awaken our palate.

Next, we split a charcuterie board with wild mushroom gelée, chicken liver, and mousse with black truffle. The flavors of this dish were so intense. Each aspect of the board was beautiful on its own, and came together in perfect harmony with the other elements.

For an entrée, Neil had the pork tasting, featuring five different preparations of the pig. Served with pickled vegetables and sun choke puree.

I ordered the trout, served with spätzle and vegetables. I finished an entire trout, folks. And it was amazing.

After dinner we walked over to Grane, a whiskey bar with small pour dispensers and an impressive bar. The manager was amazing and rambled off the whole gamut of drinks to choose from.

M’s Pub: PACKED for lunch. But so good.

Their menu overwhelmed me with options, but I think it’s a good thing because they’ve literally got something for everyone. I had a turkey and avocado sandwich on a fresh croissant, and Neil had the turkey reuben. All around a great place to meet up with folks and co-workers, or just grab lunch between your sight seeing.

Howlin Hounds Coffee: Neil wandered over here while I was in my conference. He liked the bar and the artwork, but most of all he loved the coffee and the people. Such a nice owner who was friendly and helpful, and recommended we check out Wilson & Washburn.

Wilson & Washburn: If we lived in Omaha, I think we’d be regulars here.

The beer list, the atmosphere, and the friendly wait staff were all impressive. It’s a good place to people watch and try a local beer. I tried Infusion Brewing’s Vanilla Bean Blonde and was blown away! New favorite beer for the summer.

Just a walk up from Old Market, in more of the downtown section is a local favorite called Block16.

Rumor has it Alton Brown has named this one of his top 5 burgers. By 6:00, the line was out the door. Of course, we tried the burgers.

They were huge! And not to mention, cheap. We also had the poutine- the gravy was killer!

The Omaha Craft Brewery Tour: There are SO many good local breweries in this town. While we were there, we got to try Farnam House, Brickway, and also had beers from Infusion Brewery, Lucky Bucket, and Nebraska Brewing Company. If you participate in the Brewery Tour, you get a free beer at eight different breweries. Once you visit all eight in the program, you get a free pint glass. Pretty sweet!

Play

Omaha’s Union Station is gorgeous. The whole building has a 1940s feel, and when you step inside you are immediately transported back in time.

There is even an old fashioned soda shop inside. Downstairs, the building is host to the Durham Museum.

Our favorite exhibit currently on display is the wardrobes of stage and screen of Katharine Hepburn. Reading about each of the shows she was in and what her character was while wearing the gowns was fascinating. Sadly, no photography was allowed in that exhibit. You’ll just have to go see it yourself!

Another museum we loved was the Joslyn Art Museum.

Being huge Chihuly fans, we loved that some of his pieces were scattered about.

They had one of my favorite statues “Little Dancer of Fourteen Years” by Degas. Their current exhibit was wonderful: American Moderns, 1910-1960: From O’Keeffe to Rockwell. Neil often uses modern American art when teaching jazz music to college students, so it was neat to see the pieces in real life.

Old Market: Funky shops and boutiques along a red brick street. There were lots of outdoor dining spots and it was full of white twinkle lights. We enjoyed strolling around this area.

Midtown Crossing: This is where our hotel was located, along with the aforementioned The Grey Plume, Grane, and other cool restaurants. It’s a nice walkable area with shopping, dining, and night life.

Omaha’s Henry Doorly Zoo: Now, being from St. Louis I am bias in thinking that we have the best zoo in the world. BUT. The Omaha Zoo gives ours a run for its money.

The desert dome was pretty awesome! It was just like stepping into the warm desolate desert and walking through spotting wildlife along the way. We really loved the indoor rainforest, where animals cohabituate and you walk under waterfalls, etc. I stood in front of these jellyfish for like ten minutes.

Another thing I enjoyed about the Omaha zoo was how close you get to the animals.

When in r(Omaha), you MUST go to the zoo.

Overall, Omaha is a wonderful city. I never knew how vibrant, cultural, and culinary focused the city is. We loved our weekend and will return again soon. If you live in the St. Louis, Columbia, or Kansas City region, it’s an easy drive. You won’t regret choosing Omaha as your weekend destination!

Visit Omaha sponsored our trip to Omaha, but all opinions are 100% our own.

9 comments

Main Dishes

Red Beans and Rice

Posted on 03.19.2015

About this time last year, I was visiting my dear friend in New Orleans. I had never been to the city, and was ready to drive 10 hours straight south to visit, explore, and eat. The flavors of New Orleans reflect the rich, unique culture of the city. I spent hours wandering the French Quarter, exploring funky boutiques along Magazine street, and marveling at the architecture around every corner. New Orleans is a place set apart from the world I live in. Maybe I had one too many beignets, but when I think about that trip to New Orleans, it’s almost like remembering a really good dream. A whimsical, carefree, musical dream fragrant with the aromas of the neighborhood crawfish boil. I long to visit that dreamy city again.

Red beans and rice is a classic New Orleans dish. I didn’t realize the complex flavors that go into red beans and rice. Layers of smokey bacon fat, spicy peppers, built on a foundation of the holy trinity (green bell pepper, onion, celery) and simmered for hours to thicken and develop even more complicated flavors. This is not a traditional recipe, but it tastes like it is one and it’s super easy to make. It will take some time to cook, so I suggest making it on a lazy Sunday afternoon and eating it throughout the week. To make it gluten free, simply serve over cauliflower rice.

Red Beans and Rice
Inspired By: Emeril Lagasse Red Beans and Rice
Prep Time: 30 min. Cook Time: 1 hour, 20 min.

Ingredients:

3 cans kidney beans, drained and rinsed
1 lb. smoked andouille sausage, sliced
4 celery stalks, diced
1 yellow onion, diced
6 cloves garlic, minced
2 jalapeños, deseeded and diced
1 green pepper, diced
1 quart chicken stock
3 tablespoons bacon fat
1 teaspoon paprika
1 pinch cayenne pepper (I like 1/2 teaspoon in mine)
1 teaspoon kosher salt
1 teaspoon black pepper

Preparation:

In a large dutch oven over medium heat, melt the bacon fat and add onion, jalapeño, green pepper, and celery. Cook for about 7 minutes or until tender. Add 1 teaspoon of salt and pepper, garlic, and continue to cook for 2 minutes. Add cayenne pepper, paprika, and sausage. Cook sausage until browned, about 10 minutes.

Add the beans and chicken stock. Bring to a boil, then reduce to a simmer for 1 hour. Smash 1/3 of the beans with the back of a wooden spoon and continue to cook for 20 minutes.

Serve over rice

2 comments

Pull-Apart Pizza Bread

Posted on 03.03.2015

While antiquing with my close girlfriend the other morning, we paused for a minute while admiring some old furniture, looked at each other, and she said, “Gosh, when did it become cool to spend the day antiquing?” That night, I fell asleep around 9:00pm. Yes, it was Saturday night (the night when people do things). To top it off, I went to a potluck the other day. Antiquing? Falling asleep by 9? Potlucks? I am starting to realize how different my late twenties look than my early ones.

Let’s talk about potlucks. I realized the only food I really associate with potlucks are casseroles. Luckily, I remembered a recipe that my friend Rachel (HI RACHEL) made not too long ago when she had people over at her house, and thought it would be perfect to feed a crowd. I tried to recreate the flavors of that dish while also putting my own spin on it.

This pull-apart bread really is great for a party. It doesn’t last long though thanks to the cheesy, buttery, salty goodness. I love serving it with tomato sauce that people can dunk their pieces in.

Here is all you need to make this delicious savory bread.

Cut the biscuits into fourths, flatten them with the palm of your hand, and place one cube of cheese and one pepperoni inside.

Then, roll each biscuit up into a ball (yikes, pardon that manicure).

Generously brush melted butter atop all the balls and sprinkle with Italian seasoning.

Place them all lovingly in a bundt pan.

Pop the bundt pan in the oven and bake until brown and cooked through.

No matter how old you are, I’m sure you will appreciate this easy, fun, and tasty recipe.

Pull-Apart Pizza Bread

Adapted From: Jason and Shawnda

Prep Time: 50 min. Cook Time: 40-45 min.

Ingredients:

2 cans Pillsbury Grands Homestyle Biscuits

1 jar tomato sauce

1 pack of pepperoni (you’ll need about 50)

8 oz. mozzarella cheese, cubed into 1/2″ pieces

8 tablespoons (1 stick) butter, melted

2 teaspoons Italian seasoning

Preparation:

Preheat oven to 400°. Butter every nook and cranny of a bundt pan and set aside. Remove biscuits from each can and separate biscuits. Cut each biscuit into fourths. Using the palm of your hand, flatten the biscuit and place one pepperoni and one piece of cheese atop.

Seal the biscuit dough around the cheese and pepperoni and form into a ball.

Brush half of the butter on the biscuits and sprinkle seasoning generously atop the buttery dough. Place all dough in the buttered bundt pan and pour the other half of the melted butter on top.

Let the pizza balls rest for about 20 minutes before placing in oven. Bake for 40-45 minutes until the tops are brown and dough in the center of the bundt is cooked through. Allow to cool for 15 minutes, and run a knife along the edge of the pan to loosen the bread.

Carefully flip the bundt over and serve warm with tomato sauce.

Serves 12-15

2 comments

Key Lime Meringue Pie

No Grainola

Breakfast Cups (Whole30)

When In (r)Omaha #OmahaWeekend

Stay

Eat

Play

Red Beans and Rice

Pull-Apart Pizza Bread

Pumpkin Muffins

Blueberry Bread

The Capital Grille

Vero