Key Lime Pie--- entirely homemade

I am not sure I need an excuse to bake.  But I make them anyway!!  All.the.time. 

~Oh!!  The hub would love to have fresh blueberry muffins for breakfast for the week.  Done and done!!~

~While I'm at it, I might as well make a streussel.  Because, you know... whatever.~

~Did someone say cupcakes?~

I have been making this particular Key Lime Pie recipe for years now, and it never disappoints.  And this time, I really DO have the perfect excuse.

[Husband]:  Will you cook a Key Lime Pie for my mom's birthday dinner? (My amazing in-laws will be over on Saturday for a feast).

Yes, Brenny.  I shall make the sweet treat you've requested on your mom's behalf.  And it shall be gloooooorious!!!

Thought I would share the process with ya'll, and torture you with unfair pictures.

The Recipe: Key Lime Pie

Ingredients:

The Pie Crust

It's easy peezy, trust me.  And it makes a HUGE difference.

1 1/2 c. graham cracker crumbs-- you could crush them in a food processor or by hand.  OR you could buy them pre-crumbled... just sayin'

6 tbsp. butter-- melted

3 tbsp. granulated sugar

Pinch of salt

Pinch of cinnamon

The Filling

1 tsp. lime zest-- zest the limes before you cut and juice them... it is WAY easier that way.

1/2 c. fresh lime juice-- preferably with key limes (or so "they" say).  I use regular limes and they have never failed me.

1 8oz. can of sweetened-condensed milk

5 egg yolks

The Whipped Cream Topping

1 c. of heavy whipping cream

1/2 c. granulated sugar

1 tsp. of vanilla extract

Pinch of salt-- because salt is gooooood.

The Process:

1- Preheat your oven to 325

2- Combine all the components for the crust in a large bowl and stir with a fork until thoroughly combined.  It should resemble wet sand.

3- Press into a pie dish.  You want to be careful the crust doesn't have any cracks in it.  The best way to ensure it stays in tact is to press it with a glass measuring cup. 

Like so...

4- Once preheated, throw this bad-boy (the pie crust) into the oven for 15 minutes.  Then remove and let it cool to room temp.

5- While the crust is baking, assemble your filling.  Combine your egg yolks and lime zest and whisk until smooth.

6- Add the sweetened-condensed milk and lime juice to the eggs and zest, and beat until it thickens slightly.  Once the pie crust has cooled to room temp, pour in the filling and put the pie back into the oven for another 15 minutes.  The pie is done when the filling has set but still jiggles in the center.  Let cool to room temp. again and then pop it in the fridge to cool for at least 3 hours. 

7-  The whipped cream is pretty easy as well... 1 cup of heavy cream and 1 cup of sugar into a large bowl with the vanilla extract, cinnamon and salt.  Use an electric mixer to whip the cream... real good  ;)  You'll see soft peaks form... and you'll see it look like... well, whipped cream.  Go figure, right?  Put this is the fridge too, until you're ready to serve/devour it. 

Last but not least, in the least....

8- Make sure you taste the whipped cream with the finger test.  This is very important, for the simple fact that you deserve it!

Hope you try it, and I hope you enjoy it!!!  :)

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Balsamic Glazed Salmon with Deconstructed Bruschetta

I have been trying to find fun/interesting/yummy material for this blog.  Along with all the fashion blogs I follow, I also am a huge fan of anything food related.  So yep, the time has come for me to jump on that blogwagon too.

Disclaimer:  Neither my hub or I are professionally trained foodies.  Just thought I would throw that lil' tidbit out there  ;)

When we aren't playing with toy fire-engines & helicopters, and when we aren't busy pretending to be Mickey and Minnie Mouse, (all for Liam's amusement, of course), Bren and I love to spend time in the kitchen.  Actually, when Liam hits the sack, we typically hang out by the oven and microwave for the remainder of the evening, cooking our dinner, sipping on a cocktail, laughing and catching up.  (It's been awesome this winter with our kitchen fireplace!)

As much as I love to cook, Brendon has found a passion in cooking.  And I'm not complaining... I'm happy to hand over the proverbial apron as often as he wants me to.  Not only can he execute a flawless meal, he essentially makes up all of his own recipes and somehow memorizes them... (as a recipe-follower/woman, this really perplexes me).

I digress...

He made this for dinner the other night (he knows it is one of my absolute FAVORITES... and I will beg for it if I have to).  I figured it was the perfect meal to share- easy, affordable and downright heavenly.

Without further ado...

The Recipe: Balsamic Glazed Salmon with Deconstructed Bruschetta

Ingredients (Balsamic Salmon)

* 2(two) 3-4oz. salmon filets

* 3/4 c. balsamic vinegar (any will do)

* 1/4 c. dry white wine

* 2 large garlic cloves, diced

* 1 tbsp. honey (any will do)

* 1.5 tbsp. dijon mustard (preferably Grey Poup)

* 1/4 tsp. ground ginger

* salt and pepper

Ingredients (Bruschetta)

* sliced Italian bread (good quality)

* 3-4 large tomatoes, roughly chopped

* 1/2 large red onion, thinly sliced

* 2 garlic cloves, diced

* 1/4 c. fresh basil, sliced/ribboned

* 1/4 c. scallions (green onion), sliced

* 1 c. fresh mozzarella, cubed

* 2 tbsp. olive oil

* 2 tbsp. balsamic vinegar

* 1 tbsp. red wine vinegar

* salt and pepper

The Process:

1- Start by cutting up all of your produce.  I am usually in the kitchen doing this for/with Bren, but if I'm not, he finds it best for the overall flow of the meal to just man the cutting board initially, then go from there. 

Preheat your oven to 375°

Austin Powers voice:  Juno CHOP!

A tear duct's worst nightmare

Fresh herbs make a huge difference

2- Combine the tomatoes, onion, basil, scallions and mozzarella in a baking dish of some sort... we used a glass bread pan because it was the right size.  **Bren "chopped and dropped" as he cut the veggies (as you'll see in the pictures).** 

In a bread dish... or whatever works

Isn't she gorgeous?!

3- Stir the dressing into the tomato mixture: balsamic and red wine vinegars, olive oil and salt and pepper.

4- Once all the veggies, herbs and garlic have been broken down accordingly, begin the balsamic glaze for the salmon in a small pan over med-low heat by combining all ingredients besides the salmon. 

Simmer away, deliciousness

Part of the balsamic symphony

5- Turn your head toward your stove and inhale... do you smell that tangy aroma drifting your way?  Yeah... you did that, and you will reap the benefits come fork-and-knife time.

6- That glaze should be ready to go on the fish.  Take your salmon, place it in an 8x8 in. baking dish (greased/sprayed), and lather on the perfection!!  We like to drizzle a little in the bottom of the baking dish as well for extra flavor... so if you feel so inclined, give the fish a puddle or two to splash in.  

You will most likely have extra glaze.  Save it for dipping. 

Holy Cow Fish

Perfect!

7- Your fish can go in the oven at this point.  It should take anywhere from 10-12 minutes.  You want it moist still, with a little pink.  (That's what he said).

8- Now it's time to butter the bread and get it ready to toast.  I didn't list the ingredients for the whipped butter up top, because honestly, you can do what ever the heck you want with your butter.  Bren softened it before adding garlic, parsley, thyme and pepper.  Then he whipped the hell out of it and spread it on.  (That's what she said).  

Wow.

Whipped herb butter

Artist at work

9- When the salmon is 7 minutes in, have the bread join it in the oven and increase your temp. to 425°.  This should ensure that they are all done at the same time and that you ultimately get a plate that looks like this:

Viola! Masterpiece!

I hope you try it!  And I hope you enjoy!!

Indicative Clutter

(1,2,3) Three bags sit outside of my master bathroom.  All are filled with clothes that I plan on donating to the Good Will.  I know... a very philanthropic gesture; one that I believe firmly in. 

It's a problem, however, when they have been sitting there for over 4 months, serving absolutely no purpose... collecting dust-balls and hair.  Ew!!

I mean, seriously?  What the heck is wrong with me?  I spent so much time raking through my closets and drawers, pulling out all that I knew I would never (or should never) wear again, bagging up my charity... and yet I can't bring myself to put them in my car and drive them to a donation box.  Slappity, slap-slap, Meghan!  Get it together, sister!

Here's the good news: That is all about to change!

I am one of the lucky ones that have off the entire week after Christmas.  This brings me almost as much joy as the holiday itself (okay, maybe more). 

So I will be using this healthy chunk of time to do the following:

* I will be adding (hopefully) another 3-4 bags of donated clothes to the previously mentioned bags.  This is in addition to the 3-4 bags of Liam and Bren's clothes that I am handing down and/or donating.  How do clothes accumulate so fast?  And why SO MUCH!  Why do I need 15 pairs of sweats.  I wear the same damn pair every night anyway. *

* I will also be re-organizing the dreaded basement storage area.  When we moved into this place, we just threw all of our unused junk in the basement/laundry room.  It looks like crap.  AND some of it, we don't.even.need!  Again, serving NO purpose in our house or in our lives.   To Good Will with you, dust collectors!  Go make someone else happy! *

* Cleaning is a top priority of mine.  I like to keep the house "tidy," which essentially means that I straighten-up often (pillows in the right place, tables wiped, etc).  But a thorough cleaning is necessary at this point, especially since I have the time to do it. *

* Thank you cards.  Enough said. *

* Consolidate my recipe collection.  Not only do I have my very own favorite recipes that I will never ever let go of, but I have gathered so many recipes from some awesome blogs: (She's amazing... check her out.  These two ladies rock it out.  And her posts make me drool.)  With all the inspiration, and all the ideas, I have my work cut out for me. *

* I'm also going to craft during the break.  This is another inspired hobby that I plan on exploring!  And I'm really excited about it!!!  I plan on documenting my steps during some of my adventures, and starting to post DIY's.  So many awesome DIY blogs out there, and I want to jump on that bandwagon!  I have pointed her out before, and she is relevant here too.  Total genius! *

* Lastly, and most importantly, I plan on spending every bit of my time with my sidekick, Liam!  It's been a while since we had a solid few days off together.  I'm looking forward to all the kisses and hugs and high-fives that will surely fill up our days.  He's amazing! *  

* I REALLY REALLY wish my hub was going to have this time off with us, but alas, he will be slaving away in corporate America.  Yay, Capitalism!  I miss him, dearly. *

All of this adds up to something.  Something bigger than getting rid of clothes and arranging my recipe cards ever-so methodically.  All of this is in an effort to de-clutter my life.  Clutter is so symptomatic.  It is the result of stress- a visual reminder/representation of anxiety.  And it's time to change all of that.  It's time to return to peace.