Lime Angel Pie by Zoe Bakes

 Swiss Meringue Angel Pie Shell

• 1 cup (24 mls) egg whites
• 2 cups sugar
• Pinch salt
• 2 tsp vanilla extract

Lime Curd

• 12 large egg yolks
• 1 1/4 cups (250 g) sugar
• 1 cups freshly squeezed lime juice
• Zest of 2 limes
• 1/2 cup unsalted butter
• Pinch of Salt

Lime Whipped Cream

• 1 cup heavy whipping cream
• 1 Tablespoon confectioners' sigar
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest

Instructions

Swiss Meringue

1. Preheat oven to 250 degrees. Butter a 9-inch pie plate.
2. Bring about an inch of water in a saucepan to a simmer. Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Place the bowl over the simmering water and stir the egg mixture with a rubber spatula until it is hot and all of the sugar has dissolved, about 5 minutes. Remove from heat and place the bowl onto the stand mixer, fit with a whisk attachment. Beat on high speed until very thick, glossy, and stiff peaks when you lift the beater, about 8 + minutes. The mixture will be just warmer than room temperature, but not not. Beat in vanilla.
3. Spread the meringue into the prepared pie plate. Bake for 1 1/2 hours, turn off heat, and allow the pie shell to cool in the oven. This may take an additional hour.

Lime Curd

1. Whisk the egg yolks and then add the sugar while you whisk the yolks. This is so the sugar doesn't sit on them and cook the yolks, which creates hard lumps. Once the yolks are smooth, add the lime juice, lime zest, and salt. Add the butter and set over a double boiler. Use a rubber spatula to stir the lime curd constantly until it starts to thicken (to create a fluffier curd, whisk the mixture until it thickens). It should coat the spatula and cling to it before you remove it from the heat. 
2. Optional. Strain to get out any lumps and the zest. You can add fresh zest if you like or leave it smooth. (Do not strain if you whisked the mixture into a fluffy curd).
3. Cover with plastic directly to the surface of the curd. Cool in an ice bath until chilled. This can be made a couple of days ahead. 

Lime Whipped Cream

1. Whip together all ingredients on medium high speed until soft peaks. The whipped cream should hold onto the whisk when lifted out of the bowl, but should still be very soft and smooth.

Assemble

1. Spread the chilled lime curd into the cooled meringue pie shell. Top with lime whipped cream and berries. Refrigerate for at least 3 hours before serving to get clean slices. Can be made a day ahead.

Lemon Blueberry dutch baby by

 3 large eggs

1/2 cup milk

1 medium lemon

2 T sugar, granulated

1 t vanilla

3/4 teaspoon kosher salt

1/2 flour

3 T unsalted butter

3/4 cup fresh or frozen blueberries (do not thaw)

Instructions:

Place 3 large eggs and 1/2 cup milk on the counter and let come to room temperature, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450.

Finely grate the zest of medium lemon into a medium bowl (about 1 tablespoon). Add 2 tablespoons granulated sugar and use your fingers to rub the zest into the sugar to release the oil. Add the eggs, milk, 12 teaspoon vanilla, and 1/4 teaspoon kosher salt, and whisk to combine. Add flour and whisk until smooth. (alternately, place all the ingredients in the blender and blend until smooth, about 10 seconds.

Melt 3 tablespoons unsalted butter in a 10 inch cast iron skillet over medium heat. Add 3/4 cup blueberries. Cook stirring occasionally, until they swell and begin to pop, 1 to 2 minutes. Remove the skillet from the heat. Spread the blueberries into a single layer. Pour the batter evenly over the blueberries.

Transfer the skillet to the oven and bake until set in the center and puffed around the edges, 12-15 minutes.

Instant Pot Pork Loin by Kristine's kitchen

 2-3 pound boneless prk loin roast

1 t paprika

1 t garlic powder

1 t dried thyme

3/4 t coarse kosher salt

1/2 t black pepper

1 T olive oil

1 1/4 cups low sodium chicken broth.

3 T soy sauce

3 T honey

2 T tomato paste

1 T Dijon mustard

4 cloves garlic minced

2 T cornstarch

2 T water

Directions:

1. Pat the pork dry. Combine the paprika, garlic powder, dried thyme, salt and pepper in a small bowl and stir to mix. Rub the spice mixture over all sides of the pork.

2. Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the pork and brown on all sides, 1-2 minutes per side. Remove the pork to a clean plate. Turn off the sauté function.

3. Pour the chicken broth into the pot and stir, scraping up all browned bits from the bottom of the pot.

4. Add the soy sauce, honey, tomato paste, Dijon mustard and garlic. Stir or whisk until well combined. Add the pork back to the pot.

5. Close the lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 14 minutes. ( I thought 14 minutes was too much, so I am going to try 12 next time.)

6. When the cook time ends, allow the pot to naturally release for 20 minutes by leaving the pot alone (it can by on keep warm).Then quick release any remaining pressure. Open the Instant Pot lid and use an instant read thermometer to check that the pork has reached 145 degrees. 

7. Remove pork to a clean cutting board. Let it rest for a few minutes while you thicken the gravy.

8. To thicken the gravy, stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this cornstarch slurry into the sauce in the Instant Pot, whisking it in as you pour. Turn on sauté and cook until thickened. Then turn off the Instant Pot and remove the inner pot to stop the cooking process. 

2 minute blueberry crumble by healthy kitchen

 1 cup frozen b lueberries

1/2 t cornstarch

12 t lemon juice

1/3 cup oats

1 serving vanilla protein powder

1/2 t cinnamon

1/2 T honey

pinch of salt

Directions

1. Add the blueberries, cornstarch and lemon juice to a microwave safe bowl and stir together

2. Microwave for 1 minute

3. In a second bowl combine oats, protein powder, cinnamon, honey and salt. Add a splash of water at a time until you have a crumble texture.

4. Add on top of the blueberries then microwave for 1 more minute.

5. Add some greek yogurt and some cinnamon on top. 

Sweet Corn and Zucchini Pie by pinch of yum

 4 T butter

half of a yellow onion, diced

2 ears sweet corn

2 large zucchini, sliced very thinly(about 45 cups)

8 ounces sliced mushrooms

1 T dried basil

1 t dried oregano

1/2 t salt

12 ounces shredded chess (mozzarella and Swiss)

4 eggs, beaten

Instructions:

Preheat oven to 375 degrees

Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cub. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9 inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with extra cheese for looks.

Cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices. 

Slow=cooker Citrus Braised Chicken Tacos by America's Test Kitchen

 1/4 cup thawed frozen orange juice concentrate

1/4 cup tomato paste

1 1/2 T Worcestershire sauce

4 garlic cloves, minced

1 T ground cumin

1 T dried oregano

2 teaspoons table salt

1 teaspoon pepper

1 teaspoon ground allspice

1 teaspoon ground cinnamon

3 pounds skinless chicken

1 onion, halved

3 strips orange zest

2 T distilled white vinegar

tortillas

Directions:

1. Whisk orange juice concentrate, tomato paste, Worcestershire, garlic, cumin, oregano, salt, pepper, allspice, and cinnamon together in slow cooker.

2. Add chicken and toss to coat with orange juice concentrate mixture. Nestle onion and orange zest into chicken mixture. Cover and cook until chicken is tender, 4-5 hours on low.

3. Discard onion and orange zest. Using potato masher or tongs, mash chicken until finely shredded.

4. Transfer contents of slow cooker to 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has mostly evaporated but chicken is still most, about 10 minutes.

5. Off heat, stir in vinegar. Season with salt and pepper to taste. sErve chicken on tortillas.

Egg Bites by All recipes

 Ingredients:

1 T extra-virgin olive oil, or as needed

8 large eggs

1 cup full fat cottage cheese

1 cup shredded Gruyere cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon hot sauce (optional)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 strips bacon, cooked and chopped

Directions:

Preheat the oven to 325. Coat a 12 cup silicone muffin pan with olive oil

Combine eggs, cottage cheese, 3/4 cup gruyere, Monterey Jack cheese, hot sauce, salt and pepper in a blender and blend at medium speed until smooth, about 30 seconds.

Meanwhile, bring a large pot of water to a boil.

Placed the muffin pan in a large, high rimmed baking pan ( like a jelly-roll pan). Sprinkle with the remaining 1/4 cup gruyere cheese and bacon among the prepared cups. Then divide the egg mixture among the cups, filling them about 3/4 full.

Carefully pout boiling water into the rimmed pan (avoiding eggs, until water reaches halfway up the sides of the muffin pan. Carefully transfer to the oven and bake until eggs are just firm, about 24-30 minutes. Let cool 5 minutes before removing the bites from the pan.