Key Lime Tarts

Ingredients

Crust layer

• 1 cup graham cracker crumbs(18 crackers, or 2/3 of a sleeve)
• 3 tablespoons granulated sugar
• Pinch salt
• 3 tablespoons unsalted butter (melted)

Key lime pie layer

• 1 14-ounce can sweetened condensed milk
• 2 teaspoons fresh lime zest
• 1/2 cup lime juice*
• 3 egg yolks

Topping

• Whipped cream
• Lime wedges for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add the crumbs to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture and continue stirring until incorporated.
  
• Spoon the graham cracker crumb mixture into each of the four jars or ramekins dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
  
• Use a microplane zester to zest one of the limes. Add the zest, along with the sweetened condensed milk, lime juice, and egg yolks, to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly between the jars.
  
• Bake until the filling no longer jiggles and is set, about 15 minutes.
  
• Let jars cool at room temperature for about 30 minutes, then cover them with mason jar lids and bands and refrigerate for at least two hours, until chilled.
  
• To serve, top with whipped cream and a lime slice. 
  
  

• *I use 3 large ramekins instead of jars

Microwave Lemon Curd

• Ingredients

  • 1 cup white sugar

  • 3 large eggs

  • 1 cup fresh lemon juice

  • ½ cup unsalted butter, melted and cooled slightly

  • 3 medium lemon, zested

  Directions

  1. Gather the ingredients.

  2. Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.

  3. Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.

  4. Pour into small sterile jars.

  Recipe Tip

  If you overcook the curd a little or forget to stir, you can pass it through a fine sieve to remove the bits of cooked egg.

Lemon Curd

 4 large egg yolks

1/2 c sugar

1 TBS lemon zest

1/2 cup lemon juice

4 TBS cold unsalted butter, cubed

Directions

1. Step 1Fill a small pot or saucepan with 2" water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low to bring to a simmer.
2. Step 2In a large heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, and lemon juice to combine. Place bowl on top of simmering pot. Cook, continuously whisking over low heat, until mixture thickens and can evenly coat the back of a spoon, 8 to 10 minutes. If curd isn't thickened after 10 minutes, increase heat to medium-low and continue to whisk until the correct consistency is reached.
3. Step 3Remove both saucepan and bowl from heat, then carefully lift hot bowl off pan. Whisk in butter 1 piece at a time until melted.
4. Step 4If you prefer a silky smooth curd without zest, strain through a fine-mesh sieve. Let cool. Transfer curd to a jar or bowl, then cover with plastic wrap, pressing on surface to prevent a skin from forming. (Curd will continue to thicken as it cools.)

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Texas Roadhouse Green Beans

 4 thick cut bacon slices, chopped

1/2 medium yellow onion, diced

3/4 tsp garlic powder

2 cans cut green beans, drained

1 TBS light brown sugar

1 cup ham broth or chicken broth

1 TBS white wine vinegar

2 tsp black pepper

1 tsp kosher salt

Instructions

Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy.

Add onion to bacon fath anc cook 4-5 minutes until translucent.

Stir in garlic powder and cook 30 secondo until fragran.

Add green beans and toss to coat with bacon fat.

Pour in brown sugar, broth, vinegar, ad pepper. Stir to combine.

Simmer 12-15 minutes until liquid reduces by half and benas are tender.

Season with salt to taste and serve hot.

Dutch Oven No Knead Wheat Bread

1 1/2 c warm water

1 pkg yeast (2.25 tsp)

1/2 TBS salt

3 1/4 c flour

Mix together and form into a ball. Add a little oil around the ball. Cover and let rise for 2-3 hours. Preheat Dutch oven to 450 for 20 minutes.

Bake for 35 minutes remove lid and bake another 5-10 minutes.

Internal temp: 190-210 degrees

Let coole for 10 minutes.

Dutch Oven No Knead Raisin Bread

3 1/2 c flour

1 1/2 tsp salt

1 1/4 tsp yeast

2 TBS honey (optional)

1 TBS cinnamon

1 c raisins

2 c water

Mix all ingredients. Form a ball and cover. Let rise for 8-12 hours.

Once it's doubled add a little flour and form the loaf again. 

Add 1 TBS oil to the dutch oven. 

Preheat oven to 450 with dutch oven including the lid inside for 20 minutes.

Remove dutch oven carefully from the oven and add the loaf.

Bake for 35 minutes. Remove lid and bake for another 5-10 minutes. 

Internal temperature should be 190-210 degrees.

Cool on rack for 10 minutes before cutting.

Mel's Creamy Chicken Enchiladas

Ingredients

Filling:

• 3 cups cooked, chopped chicken
• 2 cans (4-ounces each) green chiles, lightly drained (see note)
• 8-ounce package cream cheese, light or regular, softened and cubed
• 1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
• ½ cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

Sauce:

• 2 tablespoons butter
• ½ cup chopped onion, about 1/2 medium onion
• 2 tablespoons flour
• ⅓ cup low-sodium chicken broth
• ¼ cup milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup green chile enchilada sauce or salsa verde (see note for homemade version)
• ½ cup sour cream, light or regular
• 8 ounces (about 2 cups) Monterey jack cheese, shredded
• 10 soft taco size flour or corn tortillas
• Handful of chopped fresh cilantro for garnish
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  Instructions 

  • Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  • In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
  • For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
  • Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
  • Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
  • Spread 1/4 cup of the sauce in a thin layer on the bottom of the prepared dish.
  • Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
  • Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 10-12 enchiladas for this recipe; the exact number will depend on the size of tortillas).
  • Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.