Oregon Quilt-Maker Chef Key Lime Pie Recipe Reveal

Nellie & Joe's Key Lime Pie

Chef’s Surprise: Universally Known Nelllie & Joe’s Key Lime Pie!

“A few rules on good key lime pie: It should be yellow, not green. It should never have meringue on it, and it should always be in a graham cracker shell. A little whipped cream is allowed. And the obligatory lime garnish is silly, but everyone uses it,” explains Oregonian by way of Key West Florida Quilt Maker Subterra Restauranteur Executive Chef Martin Bleck.

This is the very pie Martin Bleck serves patrons, like me, in his wonderful Willamette Valley wine cellar restaurant.

Nellie & Joe's Key Lime Pie Recipe
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"You can play around with how sweet or tart you like it, and how much filling you like to use. I usually do the basic recipe times three to fill two pies, but that's all there is to it. And the recipe isn't specific to Nellie & Joe. [It] is just the universal recipe to key lime pie. If you try to fancy it up or add ingredients or make it gourmet you'll just end up with a lesser pie," Martin Bleck, Executive Chef, Subterra Restaurant.
Nellie & Joe's Key Lime Pie Recipe
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"You can play around with how sweet or tart you like it, and how much filling you like to use. I usually do the basic recipe times three to fill two pies, but that's all there is to it. And the recipe isn't specific to Nellie & Joe. [It] is just the universal recipe to key lime pie. If you try to fancy it up or add ingredients or make it gourmet you'll just end up with a lesser pie," Martin Bleck, Executive Chef, Subterra Restaurant.
Ingredients
Units:
Instructions
  1. Combine milk, egg yolks and lime juice, blend until smooth.
  2. Pour filling into pie crust and bake at 350º for 15 minutes. Remove from oven.
  3. Allow to stand 10 minutes before refrigerating.
  4. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Diane’s Cheezy Kale Chips (Too easy not to make)

Ciao Bovina Founder Diane Shannon’s Cheezy Kale Chips are waaaay too easy — and “cheesy” not to make. Dairy-free, just-the-right spicy, crunchy, kale goodness.“Yummm. You’ll never miss the potato chips!” Diane Shannon.

Ciao Bovina, presently offers a line of non-diary delicious gelatos in seven great to-die-for flavors.  Available in stores along Colorado’s front range. For more Ciao Bovina recipes go here.

Cheezy Kale Chips ( Too easy not to make )
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Vegan Chezzy Kale Chips, Delicious!
Servings Prep Time
All you can eat 20 Min.
Cook Time
3-4 hours
Servings Prep Time
All you can eat 20 Min.
Cook Time
3-4 hours
Cheezy Kale Chips ( Too easy not to make )
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Vegan Chezzy Kale Chips, Delicious!
Servings Prep Time
All you can eat 20 Min.
Cook Time
3-4 hours
Servings Prep Time
All you can eat 20 Min.
Cook Time
3-4 hours
Ingredients
Units:
Instructions
  1. Wash and strip kale, dry with a towel and place in baking pan.
  2. Into the food processor, 1 cup cashews, 1/2 cups nutritional yeast, ancho to taste. Almond milk - enough to make a smoother creamy consistency.
  3. Coat kale with mixture and place on baking sheet lined with parchment paper.
  4. Bake @ 175 degrees, 3-4 hours or until very crisp.

Toasted Garlic-y Quinoa

Toasted Garlic-y Quinoa

Toasted Garlic-y Quinoa Love.

If you’re already a quinoa believer, you’ll love Toasted Garlic-y Quinoa. Toasting quinoa is magic and once you do it, you’ll never be tempted to skip the toasting step again.

If you’re new to the world of this amazing, protein packed, gluten-free grain, by all means try this simple recipe first — do not pass go, do not collect $200 — you’ll be a quinoa convert and find your own special ways to enjoy it.

It’s a great compliment to any main dish, tastes wonderful, is versatile, can be dressed up, stores and reheats … what more can we ask of any supporting character?

Toasted Garlic-y Quinoa
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Yummmmah! Quinoa is a great substitute for rice. I love it as a side and it can be dressed up as a main if you feel like adding your favorite cooked meat and/or roasted veggies. It's naturally-gluten free and with eight essential amino acids, it's a complete protein.
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Toasted Garlic-y Quinoa
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Yummmmah! Quinoa is a great substitute for rice. I love it as a side and it can be dressed up as a main if you feel like adding your favorite cooked meat and/or roasted veggies. It's naturally-gluten free and with eight essential amino acids, it's a complete protein.
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Ingredients
Units:
Instructions
  1. Heat skillet on medium stove and add oil to bottom of pan. Add quinoa and stir constantly (about 3-5 minutes).
  2. When quinoa becomes light toasty brown and fragrant, add broth, salt (to taste) and basil to skillet. Reduce heat to low and simmer 15 minutes (or until broth is fully absorbed).
  3. Let stand for 5 minutes, covered. Then fluff with fork, folding in minced raw garlic and cheese. Serve Warm. (NOTE: Quinoa is fully cooked when translucent and white germ is visible).
Recipe Notes

 

Enjoy playing with this recipe. To this particular batch I added sun-dried tomatoes and meatballs. Made a wonderful complete meal paired with a tossed salad.  Of note, We adore truRoots Organic 100% Whole Grain Quinoa.

 

 

Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread

Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread is totally share-at-the-office, potluck and small group gathering worthy. Moist, pumpkin-y and easy to make.

Comes together easy with Namaste Spice Cake Mix, carrots, eggs and pumpkin. Satisfies late-into-the-night pumpkin bread cravings. A tad sweet for some palates.

Best served toasted with a schmear of cream cheese or, my personal fave, coconut oil.

Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread
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Share-at-the-office, potluck and small group gathering worthy. Moist and easy. Satisfies cravings for a good gluten free pumpkin bread. Serving Suggestion: Toasted with a schmear of coconut oil or neufchâtel (reduced fat) cream cheese.
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread
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Share-at-the-office, potluck and small group gathering worthy. Moist and easy. Satisfies cravings for a good gluten free pumpkin bread. Serving Suggestion: Toasted with a schmear of coconut oil or neufchâtel (reduced fat) cream cheese.
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Ingredients
Units:
Instructions
  1. Preheat oven to 350 degrees. Spray 2 loaf pans (and a tiny if you want to make a cute sample loaf).
  2. Peel and prepare carrots. Using food processor pulse in tiny bits.
  3. Mix together first four ingredients. Then fold in pulsed carrot and if adding optional ingredients, fold those in also.
  4. Pour into prepared loaf pans. Bake for 50-55 minutes. If top becomes too brown while cooking tent with foil. (Tip: It's important to give this recipe the full cooking time for optimal yummy texture.)
  5. Cool 5 minutes, then remove from pan. And cool on rack.

Shari Kimmey’s Heartwarming Minestrone

Shari's Hearty Minestrone

Photo Creds: Shari Kimmey

“This minestrone recipe can be loosely interpreted. The beauty is you can use what you have in the fridge and pantry! It’s a great, hearty soup for this time of year, especially,” Shari Kimmey.

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Potato-Horseradish Crusted Mahi Mahi

“I like this Mahi Mahi recipe because it is so easy, but seems like it took some effort. And it has a lot of flavor,” notes longtime quilter and self-proclaimed foodie Kathy Collins. Regarding her maker’s journey: the humble Okie by way of Iowa, Missouri, Texas and Illinois, is quick to point out, “I’ve been quilting for years, but I’m always learning new stuff.” [Read more…]

Healing Bone Broth

It’s no myth, chicken broth really is good for the soul, also, the body.  Sheri Haughton, mom of high schooler Jacob and middle schooler Gabriel, has the most beautiful, glowing, WRINKLE-FREE, flawless skin. Could this concoction be Sheri’s fountain of youth? Give it a try and let us know.  Thanks Sheri for this recipe!

“One of my favorite ways to increase collagen consumption is by making a bone broth …” Dr. Josh Axe, certified doctor of natural medicine and clinical nutritionist with a passion to help people get healthy by using food as medicine.

According to Dr. Axe, collagen is good for the health of our skin, hair, gut, nails, teeth and assists in detoxing, boosting metabolism and energy, as well as reduction of cellulite and stretch marks.

http://draxe.com/what-is-collagen/

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When Life Gives You Lemon Loaves

Part Pound Cake. Part Super Lemony Pucker-Up-Melt-in-Your Mouth Goodness. This is a slight adaptation of Kathe Collins’ Famous Lemon Loaf Holiday Cakes (“… her claim to fame,” as those close would surely say).

Kathe's Lovely Lemon Loaves

Kathe’s Lovely Lemon Loaves


When Life Gives You Lemon Loaves
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Kathe explains, "... well-wrapped, these loaves freeze well and are a great make-ahead for gifting."
Servings
4 Standard Sized Loaves
Cook Time
45-50 Minutes
Servings
4 Standard Sized Loaves
Cook Time
45-50 Minutes
When Life Gives You Lemon Loaves
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Kathe explains, "... well-wrapped, these loaves freeze well and are a great make-ahead for gifting."
Servings
4 Standard Sized Loaves
Cook Time
45-50 Minutes
Servings
4 Standard Sized Loaves
Cook Time
45-50 Minutes
Ingredients
Lemon Glaze
Units:
Instructions
  1. Preheat Oven to 375 degrees. Grease 4 standard sized loaf pans.
  2. Beat together cake and pudding mixes with oil, juice and water. Add eggs one at a time.
  3. Bake 45-50 minutes until toothpick tests done. In the meantime, make glaze by dissolving the powdered sugar into the lemon juice over a low burner. Set aside.
  4. When loaves are finished baking while still warm and in the pans, poke tops with a fork (or toothpicks) and brush liberally with glaze.
  5. Remove from pans and cool completely. Enjoy!
  6. * The mix that has 1 C pudding contained within.

Winner! Winner! Roasted Chicken & Potatoes Dinner!

Great anytime of year, but especially nice as a fall or winter supper along with a nice salad and good company.

Winner! Winner! Roasted Chicken & Potatoes Dinner!
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Servings
4-6 people
Cook Time
40-45 minutes minutes
Servings
4-6 people
Cook Time
40-45 minutes minutes
Winner! Winner! Roasted Chicken & Potatoes Dinner!
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Servings
4-6 people
Cook Time
40-45 minutes minutes
Servings
4-6 people
Cook Time
40-45 minutes minutes
Ingredients
Seasonings Mixture
Units:
Instructions
  1. Preheat Oven to 450 degrees. Toss potatoes, onions and mushrooms with 2 tbls oil, half the capers (or olives) and half the spice mixture in a large bowl. Salt to your taste.
  2. Place chicken in a rimmed, foil-lined baking sheet prepped with non-stick spray. Rub chicken with remaining two tbls oil; season with salt, fresh cracked pepper (optional to taste) and rub with remaining spice mixture (add more Herbs de Provence or Parsley if inclined).
  3. Arrange potatoes and veggies mixture around chicken. Put remaining capers (or olives) on top of chicken and veggies.
  4. Roast all together until potatoes are fork tender and chicken cooked through with crispy skin, about 45 minutes (check at 35 minutes).
  5. Tip: Turn legs once during roasting stage and move veggies around for even browning.
  6. Top with more red pepper and fresh parsley (optional) prior to serving. Pan juices are amazing, drizzle over each serving.
Recipe Notes

A recipe adapted from Bon Appetit (October, 2014), Roast Chicken w/ Potatoes & Olives.

Easy A.M. Egg Strata

 “At first I thought Janelle said we were having Erik Estrada for breakfast . . . this was so much better.” – Dale (my hubby)

Though Erik Estrada would have been interesting. ;D

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