The first fresh fruit pie of the season … strawberries and rhubarb are ripe at about the same time and those two belong together! The strawberries are sweet, and the rhubarb is tart …. its a perfect match.
- 1 recipe unbaked double pie crust
- 2 1/2 cup rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
- 2 1/2 cups hulled and sliced fresh strawberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon grated lemon zest
- 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
When the fruit looks this fresh, colourful and juicy you just know the pie will be perfect.
- Preheat the oven to 450°F.
- Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.
- Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.
- Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.
- Brush the egg glaze over the crust. Transfer the pie to a baking sheet.
- Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and cool on a rack before serving.
I have a fancy little roller press that cuts this lattice pattern, but I can never get it onto the pie with it all looking smooth and even … I think I prefer just doing an old fashioned lattice … stay tuned for a photo next time I do that!
Cut the pie while it is still warm, and you will end up with juices running … still delicious, but if you want it to be a firm slice, let it cool for at least a couple of hours.
Tender chicken, barely cooked spinach, crunchy bacon and tangy parmesan … this pasta dish has it all, It’s a meal in a dish.
It seems like many years ago I just L O V E D a recipe like this at a local restaurant, creamy yet intensely flavoured and tasty chicken bits. It took a while, but I finally found this one from RecipeTin Eats, and it is perfect!
- 300g / 10 oz fettuccine
- 30g / 2 tbsp butter , separated
- 2 chicken breasts , cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth
- 1 1/4 cups (315ml) cream , thickened / heavy
- 3/4 cup (75g) parmesan , finely shredded
- 70g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips
- 120g / 4oz bacon , cooked and crumbled
- More parmesan
- Parsley , for garnish (optional)
Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
Sprinkle both sides of chicken with salt and pepper.
Melt half the butter in a large skillet over hig heat.
Add chicken and cook for 2 minutes on each side until deep golden.
Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
Cook garlic for 30 seconds until golden, then add wine.
Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
Simmer on medium for 3 – 5 minutes, stirring leisurely, until it reduces and thickens.
The most important aspect of this sauce is letting it thicken enough to be rich and glistening.
Add spinach, chicken and cooked pasta.
Toss for 1 1/2 – 2 minutes on the stove, until sauce thickens and coats the pasta strands – Use pasta cooking water if needed if it gets too thick.
Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Fresh herbs really pop with colour and freshness in this dish, I added some fresh basil out of the garden and it was a perfect touch.
Looking for a quick, easy, but absolutely delicious dinner that doesn’t look easy or quick?? Here you go!
We used full chicken thighs tonight for a super quick easy dinner, only marinated for 20 minutes, and they were still delicious!
If you want an amazing appetizer, thread these on skewers and serve with the sauce on the side ….. everybody loves a great peanut sauce.
- 600 g / 1.2lb chicken thighs , boneless skinless, cut into bite size pieces or full chicken thighs
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp salt
THAI PEANUT SAUCE:
- 2 tbsp red curry paste
- 3/4 cup natural peanut butter, smooth
- 1/4 cup white sugar
- 2 tsp dark soy sauce
- 1 tsp salt
- 2 tbsp cider vinegar
- 1/2 – 1 tsp of chili flakes (to your taste)
- 3/4 cup water(approximately – start with 1/2 cup and thin if necessary)
When I’m cooking Thai food, I always use palm sugar, it adds such a complex sweet flavour.
- 2 tbsp peanuts finely chopped
Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Serve with sauce on the side for dipping.Lime wedge
THAI CHICKEN SATAY SKEWERS:
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Thread onto skewers – I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
- If using full chicken thighs, grill over medium heat until cooked through.
Don’t miss this step! Toast peanuts, chop and use as a garnish – so worth the extra effort. Any nut, toasted, tastes better.
THAI PEANUT SAUCE:
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water – it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.
Have you been to RecipeTinEats website?? Her recipes are amazing – easy but complex. This is a great example of an easy weeknight dinner that is incredibly delicious. This peanut sauce makes way more than you need, but can be kept in the fridge for another night, or freezes well.
On a cool night, this creamy soup is just perfect.
I forgot to add the chicken tonight, and it was still delicious. It could be completely vegetarian by substituting vegetable stock for the chicken stock.
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup cream
- 2 tablespoons chopped fresh parsley leaves
- 1 sprig rosemary
- slivered green onions
- cooked and crumbled bacon
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, rosemary, green onions and bacoN, if desired.
I used crimini and white white mushrooms tonight, but you could use any mushroom.
I love the way soups are taken over the top with the garnishes.
So pretty, these raspberry macaroons are absolutely delicious.
- 1 1/4 Cups granulated sugar, divided
- 1 Package (6 ounces) Driscoll’s Raspberries
- 4 large egg whites, at room temperature
- 4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
- 1 Tsp. salt
- 1 Tsp. vanilla extract
- 6 Ounces dark chocolate, chopped
- 1 Tsp. coconut oil
- PREHEAT oven to 325˚F.
- LINE two baking sheets with parchment paper.
- PLACE 1/4 cup sugar to a medium bowl.
- ADD 1 package raspberries.
- MASH mixture with a fork or muddler until berries are broken down.
- SET ASIDE raspberry mixture to macerate, about 2 minutes.
- PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
- ADD 4 eggs whites.
- WHISK mixture on high speed until foamy.
- ADD raspberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
- WHISK until well combined.
- ADD more coconut as needed to make sure all liquid is absorbed into mixture.
Depending on how juicy your raspberries are, it may take up to a cup of additional coconut in order to get the right texture.
- SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
- PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
- BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATEsheets halfway through bake.
- PLACE baking sheets onto cooling racks.
Bake until just lightly golden.
- ALLOW macaroons to cool for about 10 minutes.
- PLACE 6 ounces dark chocolate into a microwave safe bowl.
- ADD 1 teaspoon coconut oil.
- HEAT chocolate mixture in microwave for 15 seconds.
- STIR chocolate mixture.
- CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.
- DIP bottoms of macaroons into melted chocolate.
- DRIZZLE tops of macaroons with remaining melted chocolate as desired.
- CHILL macaroons in refrigerator until chocolate is set, about 20 minutes.
- ALLOW macaroons to come to room temperature before serving.
I watched a video on Instagram from feedfeed, and they made these macaroons with blackberries – they looked so delicious, and I had everything already in the house, as long as I worked with raspberries instead of blackberries – the recipe came from Driscoll’s Berry website.