This time of year, cherries are fresh, sweet, and delicious (and on sale!). Pick up a couple of bags the next time you are at the grocery store – one for snacking and one for baking.
Vicki combined two cherry pie recipes to come up with this sweet and tart, and oh so yummy, recipe. We recommend using a pre-made crust.
Double Cherry Pie
Servings 10
Equipment
- Cherry pitter
Ingredients
- 1 pkg Pillsbury Pie Dough These are found in the dairy section of the grocery store
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/2 pound fresh dark cherries pitted
- 1/2 cup dried tart cherries
- 3 Tbsp fresh lemon juice
- 1/2 tsp vanilla
- 2 Tbsp unsalted butter cut in small pieces
- 2 Tbsp milk
- 1 Tbsp sugar
- vanilla bean or cinnamon ice cream
Instructions
- Place pie crusts on counter for about 30 minutes.
- Place one pie shell in the bottom of a 9-inch deep-dish pie plate.
- Flute edges.
- Place second pie crust on a surface dusted with flour.
- Roll out to make slightly bigger.
- Cut into 12 strips about 3/4 in. each.
- In a large bowl, mix the sugar, cornstarch, salt and spices.
- In a separate bowl, add both types of cherries, lemon juice and vanilla and toss together.
- Add sugar mixture and place filling in pie shell.
- Mound slightly in the middle and dot with butter.
- Arrange strips in a lattice pattern - six on bottom and six woven through. Dough should overlap the pie plate.
- Crimp strips with bottom crust.
- Brush with milk and sprinkle with sugar.
- Place on a foil-lined cookie sheet (this will bubble over) and cook for 15 minutes at 425°, reduce heat to 375° and heat for an additional hour.
Notes
Serve with ice cream.
This cake comes together quickly and tastes delicious!
Flourless Dark Chocolate Mint Cake
Servings 8
Equipment
- 9-inch springform pan
Ingredients
- 1 pound bittersweet chocolate
- 1 stick unsalted butter
- 5 large eggs separated
- 3/4 cup sugar
- 4 Tbsp white creme de menthe divided
- pinch salt
- 1 1/2 cup heavy cream divided
- fresh raspberries optional
Instructions
- Preheat oven to 350°.
- Spray 9-inch springform pan.
- Chop chocolate into small pieces.
- Put 1/2 pound chocolate into the top of a double boiler with the butter.
- Stir over medium heat until chocolate melts.
- Set aside to cool.
- Bowl should be warm and not hot to touch.
- In large bowl with electric mixer, start mixing egg yolks.
- Add sugar and mix until liquid is thick - about 3 minutes.
- Slowly mix in melted chocolate and 3 Tbsp of creme de menthe.
- In another bowl, whip the egg whites with a pinch of salt until they form soft peaks.
- Fold in chocolate mixture.
- Transfer ingredients into pan and bake for 40 minutes.
- Remove outer ring of pan and cool on rack (cake may have cracks on top and will settle).
- In a heavy pan over low heat, melt remaining chocolate with 1/2 cup cream to make icing.
- Use while warm to ice cake.
- Refrigerate for 30 minutes before serving.
- Whip 1 cup cream with 1 Tbsp creme de menthe as optional topping or serve with fresh raspberries.
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This linguine dish is so good it would be great for a family meal or perfect for company. And it will be ready in 30 minutes!
Quick Spicy Tomato and Bacon Linguine
Servings 6
Ingredients
- 1/3 pound thick-sliced bacon chopped
- 3 Tbsp olive oil
- 1/2 cup water
- 1 1/2 cup sweet onions roughly chopped
- 6 medium tomatoes roughly chopped
- 1 cup dry white wine
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 2 tsp dried basil
- parmesan cheese
- 1 pound fresh linguine cooked
Instructions
- Sauté bacon until almost crisp.
- Remove bacon and drain on a paper towel.
- Leave 2 Tbsp bacon drippings in pan and add olive oil, water, and onions. Sauté for 3 minutes.
- To pan, add tomatoes, wine, garlic powder, red pepper flakes, and bacon. Sauté for 3 minutes.
- Finally, add basil and simmer for 5 minutes.
- Serve over pasta with freshly grated parmesan cheese.
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This appetizer can be as spicy as you want – it all depends on the level of heat in the salsa you use.
Hot and Spicy Shrimp Dip
Servings 6
Ingredients
- 1 can artichoke hearts 14 oz., drained and diced
- 1 can medium deveined shrimp 4 oz. or fresh cooked shrimp, drained and roughly chopped
- 1 package low fat cream cheese 3 oz., softened
- 1/2 cup low fat mayo
- 1/2 cup salsa - mild medium or hot can be used as well
- 1/2 cup freshly grated parmesan cheese
- 3 green onions sliced
Instructions
- Preheat oven to 350°.
- Combine all ingredients except green onions and put in a pretty pie or quiche plate.
- Bake for 20 minutes.
- Top with green onions.
- Serve with vegetables, vegetable chips (we like Terra Exotic Vegetable Chips) or whole wheat crackers.
Credit for this outstanding dish goes to Vicki’s Australian friend, Paula, who is an awesome cook. It has been served at many a simple celebration.
Aussie Shrimp and Avocado
Servings 6
Ingredients
- 2 pounds medium to large shrimp peeled (leaving tails) and deveined
- 4 cloves garlic minced
- 1/2 cup fresh parsley chopped
- 1 Tbsp fresh dill chopped
- 1 1/2 Tbsp drained capers
- salt
- fresh ground pepper
- 1 avocado diced
- good quality olive oil
Instructions
- Heat 2 - 3 Tbsp olive oil in a large fry pan.
- Add shrimp and garlic and cook until just done (the shrimp will turn pink and curl). Once cooked, put it in a medium bowl and let cool slightly.
- Add parsley, capers, and dill. Stir to combine and add salt and pepper to taste.
- Add enough olive oil to moisten the dish (this can be done early in the day).
- About 1/2 hour before serving, remove dish from refrigerator and let come to room temperature.
- Add avocado. You may need to add additional olive oil.
- Serve with rice pilaf, a simple salad (recipes are on our side dish page) and a baguette.
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This rub will add great flavor to the pork!
Grilled Pork Tenderloin
Servings 6
Ingredients
- 2 pork tenderloins about 3 lbs. total
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp Italian seasoning
- 3 garlic cloves minced
- 2 tsp ground fresh pepper
- 2 tsp kosher salt
- 3/4 tsp crushed red pepper
Instructions
- Put all rub ingredients into a small bowl - herbs, garlic, salt, & peppers. Place rub all over pork and work it in with your fingers.
- Put tenderloins in refrigerator overnight or leave on counter for one hour prior to cooking.
- Heat up gas or charcoal grill. Grill for about 20 minutes or until instant meat thermometer reads 155°.
- If you do not have access to a grill, sauté tenderloins in olive oil until brown, then place in preheated 375° oven until instant meat thermometer reaches 155°.
- Let meat sit for 5 minutes before slicing. Slice pork into 3/4 inch slices.
During our recent vacation with friends and family, one night we had grilled pineapple as part of the dinner. It was so popular, that any time a person would go to the store, they picked up another pineapple – resulting in three dinners with a side of grilled pineapple. One of our friends even had the left overs for breakfast! Take Vicki’s advice when she says, “the secret is to have a very big, sharp knife.” This was said after she almost lost a finger to a dull knife.
Pick up one ripe, whole pineapple. Give it the sniff test – you should be able to smell the pineapple’s aroma.
Cut the pineapple into 8 equal sections, keeping skin and top intact. Oil the grill. Grill pineapple on both sides until you see obvious grill marks (10-15 minutes). You won’t taste anything sweeter. Goes great with any simple celebration of chicken, shrimp or pork, and don’t forget to serve it along with our fabulous fish tacos!
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The way to make these tacos fabulous is to use the freshest fish available. We used Wahoo while in the Bahamas recently, but any thick, white fish will do such as Grouper or Mahi-Mahi. The beauty of these tacos is that all three parts of the recipe use a lot of the same ingredients which cuts down on your shopping list and almost everything can be made in advance of your simple celebration. The fish can be grilled before your guests arrive and kept warm in a warming tray or low oven. Assemble just before eating……
Fantastic Fish Tacos
Servings 8
Ingredients
Fish
- 2 1/2 to 3 pounds fresh fish
- 4 Tbsp fresh lime juice
- 1/2 cup + 2 Tbsp vegetable oil
- 2 Tbsp chili powder spicy if you prefer
- 1 tsp chipolte chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 garlic cloves minced
- Salt & fresh ground pepper
- 16 flour or corn tortillas or a combination - 6 inch
Pico de Gallo - Combine the following:
- 1 cup tomatoes diced
- 1 1/2 Tbsp red onion minced
- 2 Tbsp cilantro minced
- 1 Tbsp jalapeno minced
- 1/2 tsp red wine or sherry vinegar
Slaw - Combine the following:
- 2 cups cabbage shredded
- 1 Tbsp lime juice
- 2 tsp sugar or honey
- 3 Tbsp red onion minced
- 2 tsp jalapeno minced
- 2 tsp cilantro minced
Cream Lime Sauce - Combine the following:
- 1/2 cup sour cream
- 1 Tbsp lime juice
- zest from lime
Instructions
Fish and Assembly
- Combine all marinade ingredients and place on fish. Let sit in refrigerator for about and hour. Take out about 1/2 hour before grilling.
- Heat up grill and grill fish for a total of about 4 minutes, turning once.
- Let fish sit for a few minutes. Cut into 16 - 24 pieces.
- Grill tortillas quickly until grill marks appear.
- Put 2 tortillas on each plate. To assemble taco - place fish, slaw, Pico de Gallo and cream lime sauce on tortillas.
- Serve with multi-colored tortillas chips that have been warmed in the oven for about 15 minutes at 200 degrees.