Happy Fourth of July Pie

Happy Fourth of July everyone! I hope you are having a splendid day at a barbecue or the beach.  Of course there are lots of other things to do, but those just sound the most fun on this holiday.  I would like to share a pie recipe that is perfect for today as you can see.  This is my friend Megan's favorite pie and I am so glad she shared the recipe with me, and it is also called Dream Pie.  While I love making this for Fourth of July, it is perfect all summer long and could not be easier!  Hope everyone has a wonderful weekend!

Dream Pie

Recipe Notes
One thing I would do differently that is not shown in my pictures is to put banana slices up the sides of the crust as well.   The bananas are delicious and you are going to want as many in each slice as possible!
Ingredients
Graham Cracker Crust (store bought works great)
1 egg white
8 oz. cream cheese
1/2 cup sugar
1 container of Cool Whip, prepared according to instructions on tub
2 bananas
Strawberries
Blueberries
Step by Step
1. Prepare pie crust according to package and allow to cool completely.
2. Beat cream cheese and sugar until combined.
3.  Fold Cool whip into cream cheese mixture until combined.
4.  Line pie shell with 1/2 inch slices of bananas, packing them as close together as possible.
5.  Cover banana slices with cream cheese mixture and press into pie shell until smooth.
6.  Top with blueberries and bananas.
7.  Refrigerate for 1 to 2 hours before serving.

Pesto Mozzarella Melt

I have yet to find a recipe that involves pesto, mozzarella and tomatoes that I am not in love with.  Whether on a pizza or stirred into pasta, the Italians had it right when they combined these three.  I love using our griddler to make quick paninis and this is one I make the most.  If you do not have a griddler or panini press, you can use a nonstick skillet to get a sammie toasty and melted.

Pesto Mozzarella Melt

makes 2 sandwiches

Ingredients

4 thick slices of sourdough

3 tablespoons fresh basil pesto 

1 tomato, sliced 

slices of fresh mozzarella, about 1/4 inch thick

olive oil

Step by Step

1.  Heat griddler to medium heat and lightly coat plates with cooking spray

2.  Lightly coat one side of each piece of bread with olive oil. Spread pesto on the other side of both slices.

3.  Layer pesto side of bread with tomatoes and cheese and place other piece of bread on top so that the sides brushed with oil are both facing out.

4.  Lay sandwich on griddler and close lid.  Allow sandwich to toast and mozzarella to melt.  

5.  Continue to cook until bread is to desired crispiness.

6.  Remove from griddler and serve.

Southwestern Crepes

I have to admit something... I really really didn't want to post this recipe.  Why you ask?  Because I kind of wanted to keep it a secret till I can open my little dream crepe stand and serve this as my signature dish.  Yes, signature dish... It is absolutely that good and probably better.  Well, at least maybe this could rally financial support for my crepe stand (anyone? anyone?)  and until then, I will continue to share my recipes. I have to tell you this is heavily adapted from another recipe that came with my Berndes crepe pan, but my addition of cheddar cheese took it to a whole new level in my opinion.

Sidenote:  A few of you have asked me specifics on the pan I bought.  I actually bought the Berndes crepe set, which comes with a pan, ladle, flat spatula and crepe batter.  I would definitely recommend getting the set because I find all the tools invaluable.  Another sidenote: No, I am not endorsed by Berndes, but I probably should be for all this free advertising!

Again I digress... So back to the best crepe possibly ever.  The crepe batter has cornmeal as well as chili powder in it to give it an extra kick.  The marinated chicken is a dream to cook as well because I cooked  it right in the crepe pan right before I made the crepe.  Another perk when cooking in a little kitchen (or big kitchen I suppose... I would prefer the least dishes possible even if I was cooking in a kitchen with more than two counters).  
There is a little preparation to this, but you can do it all ahead of time and just throw the crepes together when you are ready to serve.  When my friend Kate and I dove into these, we couldn't believe how good they were.  Hope you agree! Come on, try one... I promise it's worth buying a pan!

Southwestern Crepes
Serves 4
Recipe Note: You must marinate the chicken and onion tomato mixture for at least 30 minutes so make sure you allow time for that.  You are also suppose to let the crepe batter sit for an hour after you make it.  This is customary with all crepe batters in order to let all of the bubbles out for even cooking.  I will say I have been in a hurry a few times and your crepes will turn out just fine if you don't let it sit this long.  The batter will just have air bubbles when you cook it.  Adapted from Berndes Cookware.
Ingredients
Corn Crepe Batter
3/4 cup all-purpose flour
1/3 cup yellow corn meal
1/2 teaspoon salt
2 teaspoon chili powder
3 large eggs
3/4 cup beer (I used a Mexican beer called Modelo)
Crepe Filling
3 boneless, skinless chicken breasts
1 tablespoon chili powder
4 tablespoons fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup beer (Modelo)
1/4 cup olive oil
3 medium sized vine ripened tomatoes, seeded and cut into chunks
   (to seed a tomato, simply slice in half and dig the seeds out with a spoon)
1/2 medium sized white onion, thinly sliced
2 cups shredded mild cheddar cheese
Serve With
Sliced avocado
Sour Cream
Step by Step
For Crepe Filling
1. Combine chili powder, cilantro, salt, pepper, beer and olive oil in a bowl.
2.  Pour half of this mixture into a second bowl and add chicken breasts to marinate.
3.  Add the tomatoes and onions to the other half of the marinade and allow both mixtures to marinate in the refrigerator for 30 minutes to an hour.
4.  Remove chicken from the refrigerator and allow to come to room temperature.  Heat crepe pan over medium heat and cook chicken breast until cooked through.
5.  Slice chicken into 1/2 inch strips and and set aside.
For the Crepes
1.  Combine flour, corn meal, salt and chili powder in a blender.
2.  Add the eggs one at a time and then the beer slowly until a thin batter is formed.
3.  Refrigerate batter for one hour.
4.  Heat crepe pan over medium heat.  Lightly coat with cooking spray or olive oil.
5.  Measure out a 1/2 cup of batter.  (For thinner crepes, only use a 1/4 cup)
6.  Holding the handle of the pan with one hand, pour batter into center of pan and turn in a circle until entire pan is covered in a thin layer of batter.
7.  Cook until lightly brown on one side.
8.  Flip the crepe with a spatula and allow the other side to brown as well.  Continue to cook on each side until slightly crispy.
9.  When crepe is almost finished, sprinkle with a 1/2 cup of shredded cheddar cheese. Place chicken strips down the center of the crepe.   Top with tomato and onion mixture.
10.  Remove from pan and fold into the shape of a pizza slice.
11.  Serve with sliced avocado and a dab of sour cream.

Weekend Update: Topsy Turvy Tomato Planter...Week 7

And so I continue my Topsy Turvy report.  I have to admit it's getting hard for me to keep up the enthusiasm about this darn thing.  There is no real new news.  The leaves continue to grow and I continue to get yellow flowers, but that is as far as it goes.  The yellow flowers soon wilt.  To add on to my discouragement, anyone who has had success growing anything in Houston has assured me it is too hot for the survival of tomatoes.  Guess these suckers just can't take the heat in our 104 degree afternoons.  I will continue on for another week or two just to give it a good try.  And no matter what happens, I will retry the topsy turvy next year before the melting summer begins.  So stay tuned for a few more weeks!!

More promising blooms...

...and more dead ones!

Chicken and Spinach Quesadillas

One of my cooking goals is to have a long list of quick and easy weeknight meals that are delicious.  These quesadillas are adapted from Real Simple, which does a great job at producing quick and tasty recipes.  If you caught yesterday's post, you saw the steak fajitas I made to go with my roasted corn and avocado topping.  To make tonight's meal even faster, I grilled a chicken breast after I finished up my steak for the fajitas last night.  The less times we have to clean that darn griddler the better!  However, I have to say the griddler is one of my favorite kitchen appliances and no little kitchen should be without one!  

Okay, back to the dillas.  I was able to pull my freshly seasoned and grilled chicken breast out of the refrigerator and slice it up in minutes.  Another option if you don't feel like grilling is a precooked rotisserie chicken, shredded.  Feel free to throw in different cheeses and vegetables depending on what you have on hand.  You really can't mess these up!

Chicken and Spinach Quesadillas

Adapted from Real Simple

Serves 2

Recipe Notes

If you are going to grill your chicken, heavily season it with a standard season salt or salt and pepper.  You can grill a piece of chicken for this meal up to 3 days before and refrigerate until ready to use.  So if you are doing some grilling earlier in the week, still a boneless, skinless chicken breast on there to have on hand when you are ready to make this.

Ingredients

4 tortillas

1 cup shredded rotisserie chicken or 1 cup thinly sliced grilled chicken

1 cup shredded monterey jack cheese (more if you like things really cheesy)

1 cup fresh baby spinach

Cooking spray or butter

to serve

sour cream

salsa

avocado

Step by Step

1. Heat a nonstick skillet over medium heat.

2.  Cover with cooking spray and add tortilla.

3.  Layer half of the spinach, cheese and chicken on the tortilla.  Allow cheese to slightly melt and once the tortilla has started to brown on the bottom, add tortilla on top of chicken, cheese and spinach. 

Optional: Add a pinch of salt over chicken, cheese and spinach. 

4.  Press down with spatula to allow ingredients to melt together.

5.  Flip over so that the other tortilla can brown.

6.  Once both sides are slightly crispy and cheese is melted, remove from heat and repeat steps for other quesadilla.

7.  Cut in quarter and serve with sour cream, salsa and avocado.

Lots and lots of cooking...

I just walked in the door and I can barely feel my feet.  I have to say the Little Kitchen and I both did overtime today.  However, I have nothing to show for it... Pictures that is.  I just finished a dinner party for 9 people and I have to say I am a little exhausted.  I had a great time doing it of course!  My plan was to take pictures as I went, but that was the last thing on my mind as I tried to get all 4 courses out in a reasonable amount of time.  So yes, I did cook today (alot) even though I have nothing to show for it, but I will share each recipe in the weeks to come.   The salad was probably my favorite and I did a "make your own" crepe bar again for dessert, which was fun.  So I will be back tomorrow with my normally scheduled recipes.