Key Lime Pie

Ingredients

• 1 ¾ cup graham cracker crumbs
  
• 2 tablespoons sugar
  
• 6 tablespoons butter
  
• 3 large eggs, separated
  
• 1-14 oz. can sweetened condensed milk
  
• ½ cup key lime juice
  
• 1 tablespoon lemon juice
  
• 2 teaspoons grated key lime rind
  
• 2 tablespoons sugar
  
• 1 cup whipping cream
  
• 1 tablespoon powdered sugar
  
• ½ teaspoon vanilla extract
  
• Lime slices, for garnish
  

Directions

1. Combine the first three ingredients; press onto bottom and 1-inch up sides of a 9-inch springform pan. Cover and chill at least 1 hour.
   
2. Whisk the egg yolks; add condensed milk and next three ingredients, whisking until smooth.
   
3. Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons of sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
   
4. Bake at 325 degrees for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours or overnight.
   
5. Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
   
6. Run a knife around the springform pan and remove sides of the pan. Serve each slice with a dollop of whipped cream and a slice of lime. Yields one 9-inch pie.
   

Recipe courtesy of Southern Living 1996 Annual Recipes

Deviled Eggs

Ingredients

• 12 large eggs
  
• 1/3 cup mayonnaise
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon Dijon Mustard
  
• Pinch of cayenne pepper
  
• Coarse salt and freshly ground black pepper
  
• 2 tablespoons finely chopped fresh chives
  
• Paprika, for garnish
  
  
  

Directions

1. To hard-cook the eggs, place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
   
2. To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
   
3. To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Mash the yolks with a potato smasher. Blend the yolks, mayonnaise, oil, mustard, cayenne, salt, pepper, and chives.
   
4. Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.
   
5. To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites, Garnish with paprika and serve immediately. Makes 2 dozen.
   

Recipe adapted from Bon Appetit, Y'all

 Chicken Paillard with Sauteed Mushrooms

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1/2 cup brown rice flour
• course salt and freshly ground black pepper
• 4 to 6 boneless, skinless chicken breast, pounded to slightly over 1/4 inch thick
• 2 tablespoons of canola oil, plus more if needed
• 2 tablespoons of olive oil
• 1/4 cup of dry white wine
• 3/4 cup of chicken broth
• 1 pound of white button mushrooms, sliced
• 1 tablespoon of chopped fresh thyme
• 2 tablespoons of chopped fresh flat-leaf parsley

 Directions

1. Place the flour in a shallow dish and season with salt and pepper.  Season the chicken on both sides with salt and pepper.
2. To cook the chicken, in a large cast iron skillet, heat 1 tablespoon each of canola oil and olive oil over medium-high heat until very hot.  Working with 2 pieces at a time, dredge both sides of the chicken in the flour, then shake off the excess flour.  Without crowding, add the 2 pieces to the skillet, and brown on both sides, 2 to 3 minutes per side.  Transfer to a warm platter and cover loosely with aluminum foil to keep warm.  Repeat with the remaining 1 tablespoon each of canola oil and olive oil.  
3. To make the sauce, pour all but 1 tablespoon of oil from the skillet.  Return the skillet to the heat.  Decrease the heat to medium.  Add the wine, using a wooden spoon to loosen any browned bit from the bottom of the pan.  Add the chicken broth, mushrooms, thyme, and parsley.  Season with salt and pepper.  Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.  Taste and adjust for seasoning with salt and pepper.  Spoon the mushrooms over the chicken and serve immediately. 

Lime Pork Chops

recipe adapted from Taste of Home

Ingredients

Marinade:

• 6 tablespoons lime juice
• 1 tablespoon grated lime peel
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 2 cloves garlic, minced

Chops and sauce:

• 6 bone-in pork chops (1-inch thick)
• 2 tablespoons EVOO
• 4 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 1/2 teaspoons corn starch
• 1 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons honey

Directions

1. In a 13 x 9 casserole dish combine marinade ingredients and whisk together.  Add pork chops and coat.  Cover and marinate overnight in refrigerator.
2. Drain and discard marinade from pork.  In a skillet brown the chops in oil for 4 to 5 minutes on each side.  Remove and keep warm.
3. For the sauce, whisk together lime juice, cumin, chili powder, salt, orange juice, and honey.  Set aside.  In small bowl, whisk together cornstarch with chicken broth.  Set aside.
4. Add the remaining tablespoon of oil to skillet and add garlic.  Cook until fragrant, about 30 seconds.  Add the lime juice mixture and and chicken broth mixture to the skillet and bring to a boil.  Allow the sauce to thicken for 2 to 3 minutes, scraping up any browned bits on the bottom of the skillet.  Add the pork chops back into the skillet and cook for 5 minutes over medium heat.  Serves 6.

 Roasted Asparagus Bundles

Ingredients

• 1 lb. asparagus, ends trimmed
• 1 tablespoon EVOO
• 1/2 teaspoon of salt
• 1/4 teaspoon ground black pepper
• 8 paper-thin slices of ham

Directions

1. Preheat oven to 400 degrees.
2. Coat asparagus in EVOO, salt, and pepper.  Count total number of spears and divide into 4 separate bundles.  Roll each bundle in 2 slices of ham.  
3. Place bundles on baking sheet and roast for 12 to 15 minutes.  Serves 4.

 Chicken Saltimbocca with Country Ham

recipe adapted from Bon Appetit, Y'all

Ingredients

• 4 (8-ounce) boneless, skinless chicken breasts
• 16 to 24 fresh sage leaves, plus more for garnish if desired
• 8 paper-thin slices country ham, prosciutto, or Serrano ham (about 6 to 8 ounces total)
• 1/4 cup brown rice flour
• freshly ground black pepper
• 2 tablespoons canola oil, plus more if needed
• 1/2 cup dry white wine
• 3/4 cup of chicken stock or low-fat, reduced-sodium chicken broth
• coarse salt

 

Directions

1. To prepare the cutlets, place a chicken breast between 2 sheets of plastic wrap and pound to slightly over 1/4 inch thick.  Repeat with the remaining chicken.  Place 4 fresh sage leaves on each cutlet; top with 2 slices of ham and press lightly to adhere.  Place on a baking sheet and refrigerate to set, at least 10 minutes.
2. Place the flour in a shallow dish and season with pepper (no salt is necessary because of the salty ham).  To cook the cutlets, heat the oil in a large, heavy-bottomed skillet over medium-high heat.  Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flour - the chicken should be lighly dusted. Without crowding, add 2 pieces of chicken to the skillet, ham side down first, and saute for 3 to 5 minutes per side.  Transfer to a warm platter and cover loosely with aluminum foil.  Repeat with the remaining chicken adding more oil if necessary.  
3. To make the sauce, pour off any excess oil from the skillet.  Return the skillet to the heat.  Add the wine and bring to a boil over medium-high heat, scraping up any browned bits.  Add the stock and increase the heat to high.  Cook until the sauce is reduced and slightly thickened, 3 to 5 minutes.  Taste and adjust for seasoning with salt and pepper.  Spoon the sauce over the chicken, garnish with fresh sage if desired, and serve.