Graham Cracker Pie Crust

Adapted from Original Recipe by: Chef Jean-Pierre 

Makes Two 9-inch Pies.

RECIPE INGREDIENTS

Crust:

• 8 ounces Graham Cracker or Cinnamon Graham Crackers
• 1 cup Unsalted/Lightly Salted Mixed Nuts, Macadamia, Walnut, Pecan, Almond or whatever makes you happy.
• 1/2 cup Sweetened Flaked Coconut
• 1/4 cup Brown Sugar
• 4 ounces Unsalted Butter melted
• One pinch of Salt

RECIPE INSTRUCTIONS

 

9 inch Pie Pan

Preheat Oven to 325°F / 162°C

• To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.

South Florida Key Lime Pie

 Adapted from Original Recipe by: Chef Jean-Pierre

RECIPE INGREDIENTS

Crust:

• 8 ounces Graham Cracker or Cinnamon Graham Crackers
• 1 cup Unsalted/Lightly Salted Mixed Nuts, Macadamia, Walnut, Pecan, Almond or whatever makes you happy.
• 1/2 cup Sweetened Flaked Coconut
• 1/4 cup Brown Sugar
• 4 ounces Unsalted Butter melted
• One pinch of Salt

Filling:

• 20 ounces Sweetened Condensed Milk
• Zest of 2 or 3 Limes
• 1 tablespoon 100% Pure Vanilla Extract
• 6 large Eggs Yolks
• 6 ounces Fresh squeezed Lime Juice
• One pinch of Salt

Whipped Cream:

• 2 cups Heavy Whipping Cream
• 4 tablespoons Powdered Sugar
• 1 teaspoon 100% Pure Vanilla Extra

RECIPE INSTRUCTIONS

 

10 inch Pie Pan

Preheat Oven to 325°F / 162°C

• To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.

Reduce Oven Temperature to 300°F / 150°C

• Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate. Pour into the Pre-Baked shell and bake for 30 minutes, or until the filling has set and does not “jiggle” in the middle.  Let the pie rest for about 60 minutes at room temp and refrigerate for at least 3 to 4 hours (better overnight).

For the Whipped Cream:

• Cool the bowl in the freezer for at least 30 minutes.  Whip the cream, and sugar together till soft and avoid over-beating.
  Serve topped with whipped cream and lime-zest, lime slices for garnish.

Chicken Cordon Bleu Casserole

 5 1/2 C Shredded Rotisserie Chicken

2 C Cubed Ham

2 C Rotini Pasta

Cheese Sauce:

4 T Butter

1/4 C Flour

2 C Milk

1 T Dijon Mustard

1 T Lemon Juice

1/2 tsp Garlic Powder

1 tsp Salt

1 1/4 C Shredded Mozzarella Cheese (or Swiss)

1/2 C Parmesan Cheese

Pank Topping:

1/2 C Panko Bread Crumbs

2 T Melted Butter

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

Boil pasta according to the package directions. Mix chicken, ham, and cooked pasta in baking dish. 

For the cheese sauce melt butter over medium heat in a sauce pan. Sprinkle the flour on top and cook for 1-2 minutes or until dry and clumpy. Slowly whisk in the milk. Add mustard, lemon juice, garlic powder, and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the cheese. Pour sauce evenly over the ham and chicken mixture. Mix if needed them sprinkle parmesan cheese over the top 

In a small bowl combine the pano and melted butter. Sprinkle over the top of the casserole. Bake uncovered for 30-35 minutes or until the breadcrumbs are golden brown and casserole is bubbly.

Sweet Potato Pie

 Pie Crust

1 1/2 C Flour

1/2 tsp Salt

1/2 C Butter Flavored Shortening Chilled

1/3 C Ice Water

Filling

3 large Orange Fleshed Sweet Potatoes scrubbed

8 Tbs Butter melted

3/4 C packed Brown Sugar

1/2 C Sugar

2 Eggs beaten

1/4 C Half-and-Half

3/4 tsp Cinnamon

1 tsp nutmeg

Whipped Cream for serving

For the crust

Sift flour and salt into a medium bowl. Add the shortening. Using a pastry blender cut in the shortening until the mixture is coarse crumbs. Stirring with a fork slowly add enough water for the mixture to clump together. Shape dough into a disk, wrap in saran wrap and refrigerate for an hour. 

On a lightly floured surface roll the dough into a 13 inch circle and transfer to a 9-inch pie pan. Cut excess dough leaving enough to fold the edges into desired look.Cover with plastic wrap and refrigerate while making the filling.

Filling

Bring a pot of lightly salted water to a boil. Add the sweet potatoes and reduce heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes ad place in a medium bowl.

Mash with a mixer on medium speed until very smooth. Measure 3 cups of mashed sweet potatoes, Keep any extra for another use.

Preheat the oven to 400. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 C of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown about 15 minutes. If the pie shell puffs do not prick.

In a mixing bowl on low speed mix the mashed sweet potatoes, the remaining butter and 1/2 c brown sugar, the sugar, eggs, half-and-half, cinnamon, and nutmeg. Pour into the partially backed pie shell. Smoothing the top.

Reduce oven temperature to 359. Bake until a knee inserted in the center of the filling comes out clean. About 1 1/2 hours. Cool completely on a wire cake rake. Cover and refrigerate until ready to serve with whipped cream.

Instant Pot Sausage and Pasta

 1 pkg SmokedSausage or Beef Kielbasa

1 Bell Pepper Sliced

1 large Onion Diced

8 Garlic Cloves sliced or minced

5 C Chicken Broth

16 oz Spaghetti

1 28 oz can Diced Tomatoes 

2 Tbs Italian Seasoning

1 1/2 tsp Salt

1/2 tsp pepper

4 Tbs Butter

1/2 C Parmesan Cheese plus more for serving

Set Instant Pot to sauté add 1 Tbs of oil and the sliced sausage and cook until browned. Add the  peppers, onion, and garlic and cook for 30 seconds while stirring, Add one cup of chicken broth and deglaze the bottom go the pot. 

Break the pasta and layer it over the sausage and peppers. And the remaining chicken broth, the diced tomatoes, italian seasoning, salt, and pepper in that order. Push the pasta into the broth but do not stir. 

Set  Instant Pot to high pressure for 3 minutes, or 2 for al dente pasta. **If using a different pasta than spaghetti, take the cook time on the box cut it in half then subtract one minute and cook for that amount of time. 

When finished cooking do a quick release, remove the inner pot and place on a hot pad. Stir in the butter and parmesan cheese. Serve adding more parmesan cheese on top if desired.

Instant Pot Creamed Corn

 24 oz Frozen Corn

1/2 C Heavy Cream

1 Stick Butter

1 Tbs Sugar

1/4 tsp Salt or more to taste

1/4 tsp Pepper or more to taste

8 oz Cream Cheese

Place all ingredients in the instant pot and secure lid. Cook on High pressure for 3 minutes. Use quick release. Stir and serve.

Cheesy Garlic Scalloped Potatoes

 5 lbs Golden Potatoes

2 C Chopped Onions small

6 Cloves Minced Garlic

1/4 C Buter

1/4 C Flour

1 1/2 C Vegetable or Chicken Broth

1 1/2 C Heavy Cream

1 Tbs Salt

2 tsp Cajun Seasoning

8 oz Sour Cream

3 C Grated Cheddar Cheese

1 C Grated Pepper Jack Cheese

1 C Freshly Grated Parmesan Cheese

Preheat oven to 400 degrees and spray a 14x11 pan with non stick cooking spray. 

Peel and thinly slice potatoes to 1/4 inch thick or smaller. Place in a bowl with cold water.

In a large frying pan melt the butter then add onions and garlic. Sauté for 4-5 minutes. Sprinkle flour over inion mixture and stir for a couple minutes.

Our the broth into the pan and stir, add salt, pepper, seasoning, and heavy cream. Stir until thickened and remove from heat just before boiling. Add 2 cups cheddar cheese and sour cream and stir.

Layer 1/3 of the potato slices in the baking dish, 1/3 of the cheese sauce mixture, and top with 1/3 of the cheddar cheese, pepper jack cheese, and parmesan cheese. 

Repeat layering 2 more times ending with cheddar cheese.

Cover with foil and cook for 1 1/2 hours. Remove foil and cook another 15- 20 minutes. 

Remove from the oven, let sit for about 15 minutes prior to serving.

Chili

 2 lb Beef Roast Cubed

1 Tb Salt

2 Tb Olive Oil

3 Bell Peppers

2 Onions

1 Jalepeno

5 C Water

1 Large Can Whole Tomatoes

1 small can Tomato Paste

1 Large can Tomato Sauce

2-3 Tb Better than Bullion Beef

1/4 C Chili Powder

2 Tb Cumin

2-3 Tb Garlic

2 Tb Salt

4 Bay Leaves

**5 C Cooked Pinto Beans 

Optional: 1/2 C Jack Daniels

**See recipe for Pinto Beans

Cut roast in to small pieces. In a pot add olive oil and garlic and heat up. Add meat and 1 Tb salt and cook until browned. Remove meat and place in a bowl. In the pot add diced up bell pepper, onion,  and jalapeño. Cook for 5 minutes. Add meat back to the pot. If using the Jack Daniels add to the meat and onions and allow to boil for 1 minute. Open the can of whole tomato and roughly cut or squish the tomatoes with your hands add to the pot. Add the rest of the ingredients to the pot. Adjust seasonings to taste. 

Allow to simmer for 4 hours. Remove bay leaves, 

Pinto Beans/Refried Beans

 2 pound Pinto Beans

8 C Chicken Broth

2-3 Tb Garlic

1-2 Tb Cumin

1-2 Tb Salt

3 Bay Leaves

1/4 Onion

1-2 Tea Red Pepper Flakes

Rinse pinto beans and add to the instant pot. Combine the rest of the ingredients to the instant pot. Cook on high pressure for 45 minutes allow for non pressure release. Remove onion and bay leaves.

Use beans for Chili or to make Refried Beans.

Refried Beans

Add 2-3 Tb Lard to a frying pan and melt. Add cooked pinto beens and heat through. Using a masher mash the beans.

Carmel Popcorn

 3 quarts Cooked Popcorn

2 C brown Sugar

1 1/2 C Butter

1/2 C Karo Syrup

1 tea Baking Soda

Optional: Nuts

In a saucepan combine brown sugar, butter, and  karo syrup. Cook to a soft ball stage. If using nuts add to the pan. Add the baking soda and stir. Add to popcorn and enjoy!

Cheeseball

2 pkg Softened Cream Cheese

3-4 Shredded Sharp Cheddar Cheese

1 T Worcestershire Sauce

1/2 C Green Onions

1 Bottle Old English 

Optional:

Toasted Sliced Almonds

In a mixer add the cream cheese, Old English, and Worcestershire sauce and mix for one minute. Add cheese and green onions. mix until combined. Form into one or two balls using saran wrap. You can roll in toasted sliced almonds or shredded cheese.

Quiche Lorraine

 1 9 inch Pie Shell

3 Pieces cooked Bacon

4 Eggs

1 1/2 C Milk

1/2 tea Salt

Dash of Cayenne Pepper

2 C Swish Cheese 

2 T Flour

Optional:

Mushrooms

Preen Onions

Bell Peppers

Sausage in place of Bacon

Heat oven to 350 degrees. 

Combine eggs, milk, and seasonings mix well. In a bowl toss shredded cheese and flour together, add to the milk mixture. Add mixture in the pie shell. Bake for 40-45 minutes. Let cool for 10 minutes and serve.

Chicken Noodle Soup

3-4  Chicken Breasts

1/2 Onion diced

2-3 Potatoes diced

3-4 Carrots sliced

3-4 Celery sliced

1 C Peas

1 large can Cream of Chicken soup

1 large can Cream of Celery Soup

Salt and Pepper to taste

2 Eggs

1/3 C Can Milk

1 tea Baking Powder

1 tea Salt

Flour

In a pot add 6 cups of water 2 T salt, onion, tops of celery and chicken bring to a boil for 5 minutes. Turn off heat and let sit until chicken is cook through. remove  celery tops and chicken from the water. Shred the chicken.

Steam the potatoes, carrots, and celery. 

In a bowl mix eggs, can milk, salt, and baking powder. Begin adding flour and mix until the mixture forms a dough. Roll out and using a pizza cutter cut into strips.

Bring water back to a boil and add the noodles to the boiling water. Add the Cream of Chicken soup and Cream of Celery soups to the water and noodles. Add the steamed veggies. Add salt and pepper to taste. You can also add thyme and turmeric.

Waffles

 1 3/4 C Flour

2 tea Baking Soda

1/2 tea Salt

1 T. Sugar

3 Eggs Separated

1 1/2 C Milk

2-6 T. Butter Melted

Combine all dry ingredients in a bowl. Separate the egg white and yolks. Mix the egg yolks and milk and melted butter with the dry ingredients. Whip the egg whites to a stiff peak. Fold in lightly to the batter. 

Spinich and White Bean Salad

5 oz Baby Spinach (about 5 cups)
1 can White Beans rinsed
1 Red Bell Pepper diced
2-3 Sliced Mushrooms
1/2 cup Shredded Parmesan Cheese
Balsamic Vinaigrette (recipe below)

Toss spinach with all ingredients then drizzle with vinaigrette and serve

Balsamic Vinaigrette

5 TB Olive Oil
2 TB Water
2 TB Balsamic Vinegar
1 tsp Dijon Mustard
1 tsp Minced Onion
1 Garlic Clove
1/2 tsp Honey
1/4 tsp Dried Oregano
1/8 tsp Salt
1/4 tsp Pepper

Thoroughly whisk all ingredients together until completely emulsified.