Coconut Cream Pie!

1 c. sweetened flaked coconut
3 c. half-and-half
2 eggs, beaten
3/4 c. sugar
1/2 cup flour
1/4 t. salt
1 t. vanilla
1  pie shell, baked
1 cup heavy cream
2 T. sugar
1 t. vanilla

Spread the coconut on a baking sheet and bake it at 350 degrees, stirring occasionally, until golden brown, about 5 minutes.  In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.  Pour the filling into the baked pie shell and chill until firm, about 4 hours.  Whip the heavy cream, sugar, and vanilla and top the pie filling.  Sprinkle with remaining toasted coconut.

Dutch Apple Pie!

For the filling:
1 frozen deep dish pie crust
1/2 c. sugar
1/2 c. brown sugar
1/4 c. flour
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
3 lb. apples
1 T. cider vinegar

For the streusel topping:
 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. oats
 1 t. cinnamon
1/4 t. nutmeg
6 T. cold butter, cut into small pieces

Combine dry streusel ingredients in a large bowl and whisk together.  Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.  Crumble so pieces are pea sized.  Refrigerate until needed.  In a large bowl, combine sugar, brown sugar, flour and spices and mix well.  Core, peel and slice apples.  Add apples and vinegar to bowl and toss to coat.  Spoon apples into pie crust and bake for 20 minutes at 425 degrees.  Remove from oven and top pie with streusel mixture.  Reduce temperature to 375 and return pie to oven to cook for 50 minutes more.  Let cool and serve with vanilla ice cream.

Tomatillo Ranch Chicken!

1 c. mayo

½ c. milk

1 pkg. ranch dressing mix

2 cloves garlic

1 c. cilantro

3 tomatillos, husked and chopped

1 lime, juiced

1 lb. chicken breasts

Blend together mayo, buttermilk, ranch mix, garlic, cilantro, and tomatillos until smooth. Pour 1 cup of dressing over the chicken to marinade for an hour or overnight.  Reserve the rest of the dressing to top cooked chicken.  When ready, grill the chicken and discard the remaining marinade.  Top with reserved dressing and serve with cooked rice and vegetables.

Pepper and Steak Fettucini with Poblano Cream Sauce!

For the sauce:

1/2 c. cashews, soaked

3 poblano peppers, diced

1 onion, diced

4 garlic cloves, skins on

1 t. cumin

1/4 t. salt

1 lime, juiced

1/2 c. water

 

For the rest:

16 oz. fettuccine

2 bell peppers, sliced thin

8 oz, skirt steak, sliced thin

 

 

First, soak the cashews.  I'd suggest soaking them covered in boiling water for a couple of hours. This will soften them quickly. After they have soaked, be sure to drain the water. Chop and seed the poblanos and spread them out evenly on a pan. Season them with salt. Place the onion and the garlic cloves with skin on the sheet as well. Roast for 15 minutes at 400 degrees.. While the peppers are cooking, prepare your pasta.  Add the roasted poblanos and onions to the blender.  Peel the garlic and add those to the blender along with the soaked cashews, cumin, salt, and lime juice.  Add 1/2 cup of water and blend until completely smooth. Add more water as needed to reach desired consistency.   Meanwhile, grill the bell peppers and steak.  Serve the pasta with the grilled steak and  bell peppers and toss with  poblano cream sauce. Garnish with crushed red pepper and cilantro.