Lemon Meringue Pie

Here's easy desert that's not only tasty, but also fairly low in calories. - Crust
- 1.5 cups Graham crackers crumbs ( 1 package, 9 crackers )
- 1/4 cup of sugar
- 6 tablespoons of butter, melted ( 3/4 stick)
- Filling
- 1 can ( 14 oz. ) of sweetened condensed milk
- 1 tablespoon of lemon zest
- 1/2 cup of lemon juice ( fresh )
- 2 egg yokes
- Meringue
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup of sugar
- Pinch of kosher salt ( 1/8 teaspoon )
- Directions
- Pre-heat oven to 350 degrees
- Combine in a medium bowl, graham crackers, sugar and butter. Crush graham crackers and the sugar with your hands. When butter is melted pour that into the bowl and combine everything with a fork. Press into a 9-inch pie pan. Making sure the sides and the bottom and covered. ( press firmly ). Bake for 8 minutes.
- Take out and allow to cool. Leave the oven on, but turn down to 325 degrees .
- In a medium bowl combine milk, zest, juice and egg yokes. Whisk together. Pour onto cooled crust.
- Beat egg whites, cream of tartar, sugar and salt together, in a electric mixer fitted with the whisk attachment, or with a hand mixer, until light an fluffy. Put on top on filling mixture making sure it's all covered.
- Put back into over for 12 -15 minutes or until the meringue is lightly browned.
- Allow to cool and serve.

Ground Black Pepper Tip

Here a simple one. Well I guess it's really more of a tip then anything. People ask me; how do you get freshly ground black pepper and so much of it?

- I say way make something complicated when you can make it simple.
- Put the pepper corns in coffee grinder and grind them up. ( I usually do 3 to 4 tablespoons, because it does lose it flavor after a while ) Why use a pepper mill over a hot stove when all you have to do is put that ground up pepper in a small dish, so its easy to measure into that wonderful food your making.
- I also put kosher salt into a small dish and set them out in the kitchen so there both easy to access.

Chicken Noodle Soup

- For get the canned stuff this is the real thing. Wouldn't you like the pride of having your own homemade soup, and this is almost as easy as canned!

- 2 Chicken breast ( Bone in, Skin on ) - is best. Frozen is alright, but make sure it's defrosted.

- 2 quarts of chicken stock ( Homemade is best )

- 1 cup of celery

- 1 cup of carrots

- 4 cups of wide egg noodles

- 1/4 cup of fresh parsley Chopped

- 1/2 teaspoon fresh pepper, plus more for chicken

- Kosher Salt, plus more for chicken

Pre heat oven to 350 degrees

Place chicken breasts on a sheet pan and rub olive oil over chicken breasts. Liberally salt and pepper chicken. Roast 35 to 40 minutes or until done. When cool carefully remove the skin and bone, and dice meat into bite size pieces.

Bring the chicken stock to a low boil in a large pot and add the celery, carrots, and noodles, and pepper. Simmer on medium heat for 10 - 15 minutes uncovered. Add the cooked chicken to re-heat through and then add the parsley.

Season to taste

Yum Yum Roasted Red Potatoes!!

Well here's my second post to the blog world. As you know it's all about food and recipes and today I'm going to tell you about a wonderful way to make red potatoes, remember it's food with the volume turned up.

Roasted Red potatoes

- 2.5 pounds of red potatoes ( half a bag )

- 2 yellow onions

- 3 tablespoons of olive oil

- 1 tablespoon of Dijon mustard (if you like mustard you can sure do 2 tablespoons, but no more) ( also Dijon mustard has more complex flavoring, so it works better than that of traditional "American Mustard")

- 1.5 teaspoon of salt (Kosher salt has more of delicate flavoring than table salt, that's why I only use Kosher salt)

- 1 teaspoon of freshly cracked black pepper

Pre- heat oven to 425 degrees

- Wash and cut potatoes in mouth size pieces (you don't have to peel them, but if you want to you are free to do so). Toss on to a sheet pan. Cut onions into small slices, again bit size. Add olive oil, mustard, salt and pepper. Toss together with hands until all potatoes and onions are covered with the olive oil mixture.

- Place in oven and bake for 25- 40 minutes until potatoes are golden brown, turning once.

- Careful take out and serve hot with 2 tablespoons of parsley and a little more salt if desired.

Food with the Volume Turned-Up

Well here is my first Blog post ever! I think that this is a fun idea that I would have never have thought of if it wasn't for the class that I'm in. This blog is going to be about different types of food recipes that are everyday food ideas that you will use time and time again. The concept came from the idea that people eat the same thing day after day, week after week and so on, and I want everyday food  with the volume turned-up. For appetizers, don't work on making a bunch of different things, buy three really good things and make one really nice thing, like herbed goat cheese sandwiches or maybe if you feel real inclined to do something make a wonderful Chopped Liver. These are just a few ideas that I have for all of you, I'll give the recipe ideas later on and I hope you enjoy the blog as much as a well.