Dexter Pie!

So for the past few days I have been obsessing about making Key Lime Pie. (Update: I called this post "Dexter Pie" because an episode of Dexter inspired to make this) And I got all my ingredients together, and prepped. Then the night before I was going to make it......a water line broke above my apartment and I had to vacate because of the water damage. Great. Just Great.
So I moved into my boyfriend's house and five days later finally got to make this pie. And it it sooooooooo good. The perfect summer treat.

Key Lime Pie
from allrecipes.com

Ingredients

For the Pie:
- 5 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice (or 10 key limes and juice them yourself. Worth it!)
- 1 (9 inch) prepared graham cracker crust (yeah, I used pre-made)

Meringue Topping:
- 3 egg whites (the perfect way to use those leftover whites!)
- 1/4 sugar

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired, or this meringue!
4. Preheat broiler. With egg beater, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

Notes:
- I juiced my own key limes. Totally worth it. And since my juicer is sitting my water-damaged apartment and I'm at a bachelor pad, I used a garlic press. Great idea! Just cut the limes into quarters and press!
- Don't use all five egg whites! It will take forever and create waaaay to much meringue.
- If you really want to you can whisk by hand, but that might make your hand fall off.
- Cool overnight in the fridge.

Enjoy!

Jalapeno Popper Sandwich

I'm obsessed with my George Foreman Grill. I wrote about it in my post about smoked turkey and artichoke sandwich. And it has returned! Also, everything I bought this week is based around jalapenos. This is a great grilled cheese sandwich. And it reminds me of a sandwich I used to get at the Daily Grind in PC, OK.

Jalapeño Popper Grilled Cheese Sandwich\
from http://www.closetcooking.com

A jalapeno popper inspired grilled cheese sandwich with roasted jalapeno peppers, cream cheese, jack & cheddar cheese and crumbled tortilla chips for a bit of crunch.

Servings: makes 1 sandwich

Ingredients
-2 jalapeno peppers, cut in half lengthwise and seeded
-2 slices sour dough bread
-1 tablespoon butter, room temperature
-1 tablespoon cream cheese, room temperature
-1/4 cup jack and cheddar cheese, shredded
-1 tablespoon tortilla chips, crumbled

Directions
1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Notes:
- I added turkey slices for more protein.
- I also made a triple decker version because my sandwich bread is tiny.
- I know this is a lot of dairy in one sandwich, but totally worth it!

Enjoy!

Drunken Food: Watermelons

I got this off my Stumble Upon (the best and worst thing that has happened to me ever). Then I made these watermelon slices and sat outside in the sun, listening to local bands. It was the best!

Tequila-Infused Watermelon Slices
from http://www.marthastewart.com/315329/tequila-soaked-watermelon-wedges

Ingredients
-1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
-1 cup sugar
-3/4 cup water
-1/2 cup tequila
-1/4 cup Triple Sec
-2 limes, halved or cut into wedges
-Flaked sea salt or coarse salt

Directions
1- Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.

2- Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Notes:
- So I didn't think about the fact that boiling would take out most of the alcohol. Big Boo....Next time, I"m going to make the simple syrup (boil the sugar and water) then add the alcohol. That seems much better!

Enjoy!

Shrimp Pasta

So this is my favorite summer pasta dish, thus far. It's light, savory, loaded with flavor and nutrition. And it keeps well! Try this!

Shrimp Pasta with Feta
from The Healthy College Cookbook

Ingredients:
- 8 oz spaghetti or linguine
- 2 tsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups tomato sauce
- 1 medium tomato, chopped
- Dried Oregano
- Dried Basil
- 1/2 cup white wine
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup crumbled feta

Directions:
1. Bring a large pot of water to a boil. Salt the water and add the pasta; cook according to the package. Drain and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and onion and saute until the onion is translucent. add the tomato sauce, chopped tomato and dash of oregano and basil. Cook until warmed through.
3. Add the white wine to the skillet and heat until the mixture is bubbling. Add the shrimp and cook until pink, 5-7 minute.
4. Toss the sauce and shrimp with the pasta and top with feta.

Notes:
- Use my tomato-basil sauce recipe! or just use a can of diced tomatoes (I got lazy once)
- This takes surprisingly no time. I think I timed prep as 20 minutes, and cook as 30 minutes.

Enjoy!