Pecan Pie

For some reason I feel like I posted a Pecan Pie recipe in here...but at any rate..it wasn't this one I'm about to post now!

INGREDIENTS:

For the crust

• 1 1/2 c. all-purpose flour
• 1/2 c. unsalted butter, cut into 1/2" pieces
• 1 tbsp. granulated sugar
• 1/4 tsp. kosher salt
• 1/2 tbsp. apple cider vinegar
• 4 tbsp. ice water (or more, if needed

For the filling

• Cooking spray, for pie dish
• 6 tbsp. unsalted butter
• 3/4 c. packed light brown sugar
• 1 c. corn syrup
• 1 tbsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 3 large eggs, beaten
• 2 c. Pecan halves
• Vanilla ice cream, for serving

DIRECTIONS:

1. Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.
2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
5. Make the filling: Preheat oven to 425º and lightly grease a 9"-x-1.5" pie dish with cooking spray.
6. Meanwhile, on a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively score edges. Refrigerate 30 minutes or freeze 10 minutes.
7. Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
8. Meanwhile, in a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth and remove from heat. Whisk in corn syrup, vanilla, salt, and beaten eggs.
9. Scatter pecan halves into pie crust and pour over sugar mixture. Mix gently with a spoon to coat nuts and evenly disperse.
10. Lightly place foil over top of pie and bake 30 minutes, then remove foil and bake until filling is puffed, only slightly wobbly, and crust is golden, 35 minutes more.
11. Cool completely on a wire rack before slicing and serving.
12. Serve topped with vanilla ice cream.

There...Simple....Enjoy..Eat Well My Friends!

Buttermilk Mashed Potatoes

We are not re-inventing the wheel here...Just coming up with a simple recipe for an old staple of comfort food..

INGREDIENTS:

• 3 large russet potatoes, peeled, halved, and cut into chunks
• 1 teaspoon salt, plus extra for cooking water
• 3 tablespoons butter
• 2/3 cup buttermilk, warmed
• 2 green onions, finely chopped
• Freshly ground black pepper

DIRECTIONS: 
 Place the potatoes in a saucepan and cover with cold water.

Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes.

Drain the potatoes, reserving about a 1/2 cup of the cooking liquid.

Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl.

Mix in the butter, salt, buttermilk, and green onions and stir to blend.

Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency.

Salt and pepper liberally and serve.

There that was simple enough...Enjoy...Eat and drink well my friends.

Cheddar Jalepeno Chilli Pie

Heyyy Guys...Here is the first recipe for the new year...Cheddar Jalepeno Chilli Pie..

INGREDIENTS:

• 1 pound lean ground beef
• 1 cup finely chopped onion
• 1 package McCormick® Chili Seasoning Mix, Original
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14 1/2 ounces) petite diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup frozen corn
• 1/2 cup water
• 1 box Zatarain’s® Cheddar Jalapeño Cornbread Mix(Shameless plug)
• 1 1/2 cups shredded Cheddar cheese, divided
• 2/3 cup milk
• 1 egg
• 2 tablespoons thinly sliced green onions

DIRECTIONS:

• Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion; cook and stir 2 to 3 minutes or until translucent.
• Stir in Seasoning Mix, beans, tomatoes, tomato sauce, corn and water. Bring to boil. Reduce heat to medium; simmer 10 minutes.
• Meanwhile, stir Cornbread Mix, 1 cup of the cheese, milk and egg in large bowl just until moistened. Drop spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until cornbread is cooked through.
• Sprinkle with remaining 1/2 cup cheese and green onions. Cover. Cook on low heat until cheese is melted.

There,that was easy,enjoy! Eat well my friends!

Happy New Year