Pie:
1 pre-made pie dough
heavy cream
1/3 cup cake flour
1/3 cup corn starch
1 1/2 cups sugar
pinch salt
2 cups cold water
5 egg yolks
2 tablespoons lemon zest
1/2 cup fresh lemon juice
4 tablespoons butter

Meringue:
7 egg whites
3/4 cups sugar
1 teaspoon vanilla extract

I feel like I say this a lot… but lemon meringue pie really is one of my favorite things in the entire world. I love the tartness of the lemon curd and the sweetness of the meringue. It’s the perfect dessert for Spring or Summer and so much easier than you thought. First thing you want to do is preheat your oven to 400*F. In your own pie dish roll out your pie dough to fit your dish. Crimp the edge to make it look fancy (and homemade). With a fork prick the bottom and the edges so it doesn’t puff up too much while baking. To give it a golden brown crust brush the edges with cream. Put in the oven and let cook for 15 minutes or until it is golden brown. When it is done take out of the oven to let cool. While the crust is cooking make the lemon curd. In a saucepan mix together the cake flour, cornstarch, sugar, and salt. Turn the heat on high and slowly add the cold water. The reason you’re adding cold water is so the cornstarch will dissolve. If you use lukewarm or hot water the cornstarch will clump, making you have a lumpy curd which is definitely not what you want! Bring the mixture up to a boil, whisking constantly, for about 5 minutes. In a bowl lightly whisk the egg yolks. Take a little of the hot mixture and whisk it into the egg. This is called tempering. What you’re doing is taking the hot mixture and whisking it into the egg, bringing the temperature of the egg up to so when you add all the egg to the hot mixture you won’t have scrambled eggs. Add the rest of the eggs to the hot mixture and turn on low, cooking and stirring for another 5 minutes. Once that is cooked transfer it to a bowl and mix in the lemon zest and lemon juice. Let the curd cool down a little. Once the curd has cooled to touch add it to the pie crust. Put the pie into the refrigerator and let cool for at least an hour. After an hour its time to make the meringue. Set your oven to broil and turn it on. In a large bowl mix with an electric mixer the egg whites, sugar, and vanilla extract. Beat until you get stiff peaks, about 5-7 minutes. Once the meringue is stiff put it on the top of your pie. Use your spatula to spread it to the edges of the crust and swirl around the top to make it look pretty. Put your pie in the broiler and watch it very carefully!!! It can go from white to burnt very fast. Depending on how your oven is you might need to turn the pie occasionally so it gets cooked evenly on the top. Once you have it nice and golden brown on the top take it out of the oven and you’re ready to serve! Easy, delicious, and very impressive.. enjoy!

5 large idaho potatoes, peeled and chopped
1/4 cup butter (8 tablespoons) butter, softened
1/2 cup sour cream
2 teaspoons salt
1/2 teaspoon pepper

One of my favorite things in the entire world would have to be mashed potatoes. Don’t ask me why. I can literally eat just mashed potatoes for dinner. They’re just so yummy. This recipe I can’t take any credit for. Like a lot of my recipes on here this has been given to me by my grandmother, Gogo. Now, Gogo is one hell of a cook so if this is a recipe from her, you know you’re going to like it. Her sour cream potatoes are always a winner at family get togethers so I had to share the recipe with you! The first thing you want to do is preheat your oven to 350*F. While your oven is preheating peel, chop, and boil your potatoes until they are knife tender. Once your potatoes are cooked get your favorite baking dish. I like to use a ricer, but if you don’t have a ricer you can use (actually what Gogo does) a box grater. Whether you rice, shred, or even use a fork the most important thing is that you keep that great consistency. Sprinkle the salt and pepper on the top. Dot the top with the butter and the sour cream. Using a fork swirl in all that goodness. Don’t go crazy stirring it. Gently swirl it in. Once you have that done pop it in the oven and let cook for 30 minutes, or until the top starts to get a light golden brown. You’re done! Now, I kept this recipe simple but there’s plenty of room to make it your own. You can had herbs, cheeses, bacon… you name it! Hope you enjoy a little piece of our family.

1 pre-cooked ham
1/2 cup Strawberry Jam
2 tablespoons Dijon Mustard
1 cup brown sugar
1/2 teaspoon cinnamon
Whole cloves

This recipe is SO easy and SO delicious! A must try for sure. Perfect for holidays, family get togethers, or any night you decide to make something amazing. Preheat your oven to 400*F. Put your ham in a baking dish. Wish a sharp knife make diagonal cuts about one inch deep on the top of the ham making large diamonds on the top. In a small saucepan on medium high put in your strawberry jam. Heat it up for about 1-2 minutes, just until you see it melting down a little. Turn off the heat. To that add the brown sugar, dijon mustard, and cinnamon. Stir to it all together to form a delicious paste. With a rubber spatula rub down your entire ham. Use all the glaze!! Once the glaze is all over the ham it’s time to make it pretty! Place one clove in the middle of each diamond. Once you have all the cloves in the diamonds, pop that beautiful baby in the oven. Let cook for about 20 minutes until you see it caramelized and delicious! Take out and serve! Oh, and don’t you even think about throwing away all that goodness at the bottom. Save it and serve it alongside the ham! Best ham ever?… I think so!

1 can (14 oz) coconut milk
1 1/4 cup water
1 1/2 cups jasmine rice
zest of 2 limes
juice of 2 limes
pinch salt
1 bunch cilantro, chopped

Who gets bored of the same old rice?… I do! This rice really has such amazing flavor that will really add a kick to your whole dinner! You get a subtle coconut flavor and the the freshness of the lime and cilantro make you want/need more. In a heavy pot over medium high heat add the coconut milk, water, and rice. Stir it all together. Let it come up to a boil and then turn it down to low. Put the cap on and let cook for about 15 minutes. Once the rice is cooked it’s time to add all the goodness. Add in the zest of two limes and the juice of two limes along with the chopped cilantro. With a fork “fluff” the rice. If you just stir it the rice tends to get mushy…and you don’t want that. Mix it all together and serve! How easy is that?! Much better than regular old white rice. Don’t you think?

meringue:
4 large egg whites
1 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon corn starch

topping:
1 pint heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh fruit of your choice ( I like kiwi, strawberries, raspberries, and blueberries)

I’m obsessed with pavlova. If you’ve never tried if you really need to!! You have a delicious soft crust with a chewy marshmallow center from the meringue and a sweet soft topping from the whipped cream and the freshness of all the berries. It’s such a light dessert… yet, so unbelievably satisfying. The first thing you want to do is make your meringue. You need to preheat your oven to 250*F. In a bowl with an electric mixer whisk together the egg whites with the sugar. Beat until you have firm peaks. Dip you beater in a little of the egg. If you hold it upside down and it still holds its peak firm you know you’re ready! Add the vanilla extract and mix just to combine. Add the cornstarch and white vinegar. With a spatula fold it together gently. The cornstarch and vinegar just ensures that nice crust on the outside. On a sheet pan lined with parchment paper add the meringue to the middle. With a spatula form a large circle (about 7-8 inches). Don’t worry about it being perfectly round it looks better a little rustic looking! Take your spatula and smooth down the middle a little. You want the edges to be slightly taller than the middle. The middle is where all the good stuff will go! Once you have it ready pop it in the oven and let cook for 1 hour. After one hour turn off the oven and crack the door to let the meringue cool gradually. It will take about an hour or 2 for it to cool. When you’re almost ready to eat it’s time to make the whipped cream filling. In a bowl mix together the heavy whipping cream, powdered sugar, and vanilla extract. Whip it till it is stiff but not as stiff as whipped cream. You want it a little loose. Once you have the whipped cream ready put it on the top on the pavlova in the middle and top with chopped fresh fruit!!! Slice and serve. I made this the other night for my mom and dad and my mom ate half of it before we even ate dinner. Yea.. it’s that good. Enjoy!

4 cups chicken
1/4 cup mayonnaise
1/2 cup grapes
1/2 cup pineapple
1/4 cups toasted pecans, chopped
2 tablespoons dried craisins
1 teaspoon fresh thyme
salt
pepper

This is the easiest and most delicious chicken salad. I like to use leftover rotisserie chicken but if not just use roasted chicken breasts. The first thing you want to do is put the chicken in the bowl then toss it with the mayonnaise. The add the grapes, pineapple, pecans, craisins, fresh thyme, salt, and pepper. Toss everything together and serve!! Absolutely delicious and so easy!

5 cups arugula
1/4 cup dried cherries
4 black mission figs, quartered
1/4 cup toasted almonds
3 oz Feta
1/4 cup lemon juice
1/4 cup Extra Virgin Olive OIl
salt
pepper

This salad is so easy, yet it looks and tastes so gourmet! The arugula is peppery, the vinaigrette is sour, the feta is salty, and the dried cherries and figs are sweet. Sounds like a pretty perfect combination to me! The first thing you want to do is build up your salad. In a cute salad bowl put in your arugula, toasted almonds, feta, dried cherries, and figs. This vinaigrette has more acidity in it than the usual salad but you really want that strong lemon flavor. If not it gets lost with all the other delicious flavors you have in your salad. In a bowl put your lemon juice with salt and pepper. While whisking, slowly pour the olive oil in until it’s all mixed together. When you’re ready to serve the salad dress it with as much or as little of the vinaigrette as you’d like, toss, and serve! Who said a salad has to be boring??

Omelette:
5 potatoes, peeled and sliced
1 whole onion, sliced
6 large eggs
1 teaspoon fresh thyme
salt
pepper
olive oil

Tomato Bread:
1 baguette, sliced
olive oil
2 garlic cloves
2 tomatoes
salt
pepper

While I was in Spain one of my favorite “tapa” was the “torilla espanola con pan de tomate” or spanish omelette with tomato bread. I was obsessed with it. It’s so simple yet so delicious. I couldn’t get enough! Pair this will a pitcher of homemade Sangria and you have my heaven. This recipe is so easy to make and you’ll be glad you did. Preheat your oven to 375*F. First thing you want to do is cut the potatoes. Peel them, cut them in half lengthwise, and the thinly slice them. Cut the onions the same way. Put in a bowl and mix in salt, pepper, and the fresh thyme. In a large heavy non stick skillet over medium high heat put about 2 tablespoons of olive oil in and cook the potatoes. The potatoes will take about 15 minutes, stirring often so they won’t stick to the pan. Once you can easily put a knife through the potatoes you know they’re done! Let cool slightly. In the same bowl as before whisk together the eggs and then put in your potatoes. Mix together so all the potatoes are covered with the egg. In a 9 or 10 inch pan on medium high heat put two tablespoons of olive oil in and let heat up. Add the mixture to the hot skillet and let cook until the bottom is slightly brown on one side, about 10-15 minutes. Put in the oven to let finish cooking through, about 10 more minutes. Take out of the oven and let cool slightly. Turn the oven on broil. Put the sliced baguette on a baking sheet and drizzle with olive oil. Put in the oven and let cook until slightly brown on the top. Make sure you watch it… it burns easily! Once the baguette is browned take out of the oven and rub with a whole garlic clove. After you rub it with the garlic cut a tomato in half and rub all over the bread. Sprinkle with salt and pepper. Once the omelette has cooled slightly place a serving platter upside down on the skillet. Carefully turn over the plate and frying pan and the omelette will fall onto the plate. Serve with the tomato bread! You’ll have the most delicious tapa ever! Enjoy!!

I bottle red wine
1 cup Brandy
2 cinnamon sticks
2 limes
1 lemon
1 orange
3 tablespoons sugar
3 cups club soda

Sangria might be one of my favorite things in the entire world. It’s so delicious. When in Spain last year all I would do is drink this! I’m not trying to toot my own horn here… but I think this Sangria is just as good as when I was in Barcelona. To make this delicious drink mix together the red wine, brandy, cinnamon sticks, juice of two limes, one lemon, and one orange. I like to put the fruit in there after I juice them because the zest has just as much flavor as the juice! I muddle that with a wooden spoon and then add the sugar and top off with club soda. Mix together and let sit. The longer you let it sit the more flavorful it becomes, but in my house it doesn’t last long. Delicioso!