Sunday, July 11, 2010

Blueberry Custard Crunch Pie

Can you say, "YUM?" I made this pie on the Fourth of July (hey, that rhymes) and it was well-loved. The crunchy topping just makes it, you know? I recommend using a full-fat sour cream to prevent any unfortunate results. And if you don't have one of these:

ie: a pastry cutter

you should get one. It's much easier to make streusel topping. But if you don't have one and can't run out right this second to get one, you can use two knives or two forks and cut them in a criss-cross fashion.

adapted from True Blue Custard Crunch Pie on

1 cup (or 8 oz) sour cream
3/4 cup sugar
1 egg
2 Tbsp. flour
2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups fresh blueberries
1 (9-inch) unbaked pie crust

Streusel topping:
4 1/2 Tbsp. cold butter
3 Tbsp. sugar
6 Tbsp. flour
6 Tbsp. brown sugar

Preheat oven to 400 degrees. Place pie crust on small cookie sheet. In a medium mixing bowl, beat together sour cream, sugar, egg, flour, vanilla, and salt until smooth. Fold in blueberries. Pour into pie crust. Bake for 25 minutes.

Meanwhile, in a small bowl, combine butter, sugar, flour, and brown sugar with a pastry cutter until crumbly. After the first 25 minutes, sprinkle topping over pie and return to oven. Bake for an additional 15 minutes. Cool on a wire rack. Can be served warm or chilled.

Saturday, July 10, 2010

Black Bean and Corn Salsa

This recipe comes from Vanessa over at V and Co (which is a fantastic site for crafty peeps - go check it out). I'm going to print the recipe the same as hers, but I actually made a few changes.

I ended up using 3 avocados instead of one because there just wasn't enough otherwise (my avocados were small). I also used green onions instead of white or red because they are easier on my stomach.

So, you can make it as written, or make changes like I did. Either way, it's a great recipe.

from Vanessa Christenson

1 can of corn, drained
2 cans of black beans, rinsed and drained
2 large tomatoes, diced
1 avocado, diced
1 jalapeno, minced
1 onion (white or red), chopped
1 small bunch cilantro, chopped
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
3-4 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper

In a large bowl, combine corn, beans, tomatoes, avocado, jalapeno, onion, and cilantro. In a small bowl, whisk together olive oil, vinegar, lemon juice, salt, and pepper; pour over bean mixture and stir to coat.

Serve with chips or as a side dish.

Friday, July 9, 2010

Black Bottom Banana Cream Pie

I really wish I had taken the time to get a good photo of this pie. By the time we cut into it, it was dark outside and I was a little too busy thinking about eating it to be patient enough to compose a good picture.

This pie takes a little work, but it's sooo worth it. The satisfaction comes when everyone takes a bite and realizes what a culinary genius you are. The disappointment comes when you realize there are no leftovers.

Just make it already!

from Cooking Light (I think...)

1 (9-inch) frozen pie crust, thawed
3 Tbsp. cornstarch, divided
2 Tbsp. sugar
2 Tbsp. unsweetened cocoa
dash of salt
1 1/3 cups milk, divided
1 ounce semisweet chocolate, chopped
(or 2 Tbsp. semisweet chocolate chips)
1/2 cup sugar
1/4 tsp. salt
2 eggs
1 Tbsp. butter
2 tsp. vanilla
2 ounces block-style cream cheese, softened
2 cups sliced ripe bananas (about 2 med. bananas)
1 1/2 cups frozen whipped topping (Coolwhip), thawed

Bake pie crust according to package directions. Cool completely on a wire rack.

Combine 1 Tbsp. cornstarch, 2 Tbsp. sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 Tbsp. cornstarch, 1/2 cup sugar, 1/4 tsp. salt, eggs, 1 cup milk, and butter in heavy saucepan over medium heat, stirring constantly with a whisk; bring to a boil. (If you get a few lumps, it's not the end of the world). Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla.

In a medium bowl, beat cream cheese with an electric mixer until fluffy (about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat just until blended. Beat in remaining custard. (This is where you can try and beat out any lumps).

Arrange banana slices on top of chocolate layer;

spoon custard over bananas. Press plastic wrap onto surface of custard (to prevent a thick skin from forming); chill for at least 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls or a sprinkle of cocoa if desired. Chill until ready to serve.

Thursday, July 8, 2010

Marinade for Beef on the Grill

I seriously can't come up with interesting names for recipes. We tried this one tonight and it was unanimously voted "Good!" I used a London Broil again and treated it the same as in this recipe.

MARINADE FOR BEEF ON THE GRILL aka "Pathetic Name for Yummy Recipe"
adapted from Marinated Flat Iron Steak on

1 Tbsp. honey
2 Tbsp. basalmic vinegar
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. Worchestershire sauce
1/2 tsp. dried tarragon
1/2 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. pepper
pinch of salt
London Broil or other cut of beef for grilling

Combine all ingredients in a gallon-size Ziploc bag and marinate in fridge for at least 4 hours.

Preheat grill to high heat. Remove steak from fridge and bring to room temperature. Grill for 1-2 minutes and turn steak. Reduce heat to medium and cook until desired doneness, turning once. Remove to platter. Cover with foil and let rest 10 minutes. Slice thinly and against the grain.

Thursday, July 1, 2010

Fruit and Rice Salad

If you are looking for something different for a fruit salad, this is it. It's almost a dessert. But it's funky. You are probably thinking, "Rice? And fruit?" but give it a shot. You will probably be the only person at the potluck with this baby in tow. And people will look at you weird. And some will be polite enough to try it. And they'll be all, "Whoa. This is actually good. Dude, try this!" And you'll be all, "I'm a genius."

The recipe makes a lot. Probably ... 7(+) cups? Great for get-togethers. It's best the day of: it looses the creaminess after 24 hours. The rice soaks up the cream but the flavor will still be there, so it's not the end of the world if you have leftovers!

Toasting the coconut is not really necessary because it doesn't stay crunchy in the salad, but I prefer the flavor of toasted to raw. If you want to toast it too, preheat your oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the coconut out evenly. Toast for 7-10 minutes, stirring every two minutes after the first 5. Mine was ready after about 9 minutes. This is what it should look like:

A nice golden brown. I used sweetened shredded coconut because that is all they offer in the stores here. It's my understanding that if you use unsweetened, it may take a little longer to brown. The sugar in the sweetened coconut causes it to brown faster. Make sure it's cooled completely before adding it to the salad.

adapted from Fruit Rice Salad on

1 cup uncooked white rice
20 oz. can crushed pineapple, drained well
1 cup chopped fresh strawberries
1 cup chopped fresh peaches (about 2 peaches)
1 cup fresh blueberries
1 cup shredded or flaked coconut (toasted, if desired)
1 cup heavy whipping cream
3 Tbsp. sugar
1/4 tsp. vanilla
1/4 tsp. almond extract
pinch of salt
1/2 cup sliced almonds (plus more for garnish, if desired)

In a small saucepan, combine rice, 1 1/2 cups water, and a dash of salt. Bring to a boil; reduce heat, cover, and simmer for about 20 minutes or until all the water is absorbed. Allow to cool, then chill in the refrigerator.

In a large bowl, beat whipping cream, sugar, vanilla, almond extract, and a pinch of salt until stiff peaks form. Fold in chilled rice, pineapple, strawberries, peaches, blueberries, coconut, and sliced almonds until well blended. Sprinkle with sliced almonds for garnish, if desired. Refrigerate leftovers.