Fresh Strawberry Pie

Ever since I was little I would go to the strawberry felids and pick strawberries with my mom. This year I was working so my mom picked these strawberries for me. But with these fresh strawberries I decided to make a pie. This pie is a easy pie to make that keeps the fresh flavor of the strawberries since the strawberries aren't cooked (except for the jam part). I hope you enjoy this delicious fresh pie as much as I do!

Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 sticks of unsalted butter (cubed)
1/2 cup ice water

Filling:
6 cups strawberries
1 cup sugar
2 tablespoons corn starch
3 tablespoons lemon juice

Strawberry field

Fresh Strawberries

Ingredients that will be used in this recipe

First put the flour, cubed butter, and salt into the food processor and pulse.

While pulsing the mixture slowly add the ice water and pulse until the mixture resembles crumbs. Then mix the crumbs together by hand until it looks like dough.

Dough as a disk

Make the dough into a disk and put into the refrigerator until cool, about an hour. Then put the dough into a pie dish and mold it to the dish, and put into the freezer until needed. Pre heat the oven to 400 degrees. Then in a pot add 1/2 of the strawberries, sugar, corn starch, and lemon juice and cook until the mixture is almost like a sauce (about 5 minutes).

Then put the mixture into a bowl and put into the refrigerator to cool for about 30 minutes. Then put parchment paper over the shell and add beans of pie weights into the shell and cook for 20 minutes.

Then take the pie weights and the parchment paper out and cook for another 10 minutes or until golden brown.

Then let the pie shell cool for 30 minutes and then add the rest of the strawberries into the pie shell and cover the top with the strawberry jam.

Top with whipped cream if desired and enjoy!

Cotija-Herb Corn

Lately at Mexican restaurants I see corn with cotija cheese somewhere on the menu. After going out for dinner I decided to make this corn myself. This corn is full of herb and lime flavors mixed with salty cheese which makes the corn even more decadent. I saw that cotija cheese is hard to find so substitutes could be feta or ricotta salata. I hope you enjoy this flavorful corn as much as I do!

Corn (1 per person)
1/2 cup Cotija Cheese (to garnish)
3 tablespoons lime
2 tablespoons cilantro
1 tablespoon chives
1 garlic clove
2 sticks butter (room temperature)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

Chives

All of the ingredients for the butter

In a food processor add 2 tablespoons of lime (keep the other tablespoon for the end), cilantro, chives, garlic, cayenne pepper, salt, and black pepper. Mix until chopped then add the butter ad mix until combined. Put the butter mixture into plastic wrap and turn into a log shape.

Butter after being in the refrigerator

 Put the butter into the refrigerator until needed. Put the corn on the grill and cook until they start to get a little bit of color.

Corn on the grill

Cooked corn

Put about 1/4 of the butter into a big dish and roll the corn in this mixture until covered. Then leave in the dish and drizzle the lime on top and sprinkle the cotija cheese on top in an even layer.

Final product

 Then enjoy!

Mini Quiches

In the summers my family and I usually go to France to visit our family friends who are French. While there sometimes the house keeper makes quiche. Her quiche is the best quiche I have ever had in my life. It is so cheesy and amazing. When my grandma decided to get me a mini pie maker set I started to make mini quiches and other kinds of pie. I hope that you find my quiche as yummy as I do! (this recipe makes about 24 mini quiches using the mini pie maker set)

Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 sticks butter (cubed)
6 tablespoon ice water

Filling:
2 eggs
2 strips bacon (chopped)
1/4 cup heavy cream (or half and half)
1/2 cup cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Pre heat the oven to 375 degrees. Then add the flour, salt, and butter into the food processor. Then in a bowl add water a few ice cubes and slowly add the water (not the ice cubes) one tablespoon at a time slowly while the food processor until the mixture is combined.

Once the mixture resembles flakes use your hands and turn the mixture into a ball and put into the refrigerator for about 30 minutes or until time of use. While the dough is in the refrigerator cook the bacon either in the microwave for 3 minutes or in a pan until crispy then chop it into small pieces. Then put the cut up bacon into a bowl and crack the eggs into the bowl and add cheese, heavy cream, salt, and pepper. Mix the egg mixture until combined and set aside. Take the dough out and roll out until about 1/4 of an inch thick.

 Either use a muffin tray or the mini pie maker to bake the mini quiches.

 Put the cut dough into the muffin tray or mini pie maker and cook for 10 minutes or until golden brown. Then take out of the oven and add the egg mixture and put back in for another ten minutes or until the egg mixture is cooked completely cooked.

Take out of the oven and let the quiches cool for 10 minutes.

Once they have cooled for ten minutes enjoy!

Shrimp Scampi

Whenever it is seafood night at my house my dad always asks me to make him shrimp scampi. This is one of my favorite seafood dishes that I make. This is a buttery dish with just a little kick of spice from the red pepper flakes. It is a simple dish that anyone could make because the shrimp is cooked perfectly every time. I hope this dish is as easy to make and delicious when you make it that it is when I do.
Ingredients:
2 garlic cloves
1 pound shrimp (1/4 pound per person)
1 tablespoon lemon juice
3 tablespoon butter
1/2 cup olive oil
1/8 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch red pepper flakes
1/4 cup bread crumbs
parsley to garnish
1 pound linguine pasta

Preheat the over to 375 degrees, and boil the pasta water. Then get a baking dish out.In the dish put in the shrimp.

 Then put the garlic, olive oil, butter, wine, lemon juice, salt, pepper, and red pepper flakes into the dish.

 Put the pasta into the salty boiling water, and follow instructions on pasta box.

 Put the baking dish with the shrimp into the oven for 4 minutes. Then flip over and cook for 2 minutes.

 After this sprinkle the bread crumbs over in an even layer. Cook under the broiler until golden brown.

 Strain the pasta and the time will depend on what the box says.

 Finally put the shrimp over the pasta and garnish with parsley, and enjoy!

White Chocolate Bread Pudding with Blueberry Sauce

Whenever my family and I go to a restaurant and there is bread pudding we always get it. It is soggy bread in a creamy custard what could be better? So I decided to make bread pudding, and I love chocolate so I thought that a white chocolate bread pudding would be amazing. I also love it when there is some sort of sauce on desserts like this because it adds some extra flavor. So I added a blueberry sauce to this bread pudding and it turned out amazing. I hope you enjoy this recipe as much as I did! (I ate like half of the dish)

Ingredients:
1 loaf Challah
1/2 stick melted butter
8 ounces white chocolate (two 4 ounce chocolate bars)
2 cups milk
2 cups heavy cream
2/3  cup sugar
1 vanilla bean (split)
8 large eggs

Sauce
3 cups blueberries
1 cup sugar
1 teaspoon lemon
1/8 cup water

Pre heat oven to 325 degrees. Then get the challah into cubes. Then place into a baking dish, (about a 2 quart baking dish) and drizzle with melted butter. Add the small diced pieces of white chocolate into the dish and toss.

Next add the milk, cream, sugar, and vanilla bean into a pot and bring to a boil, or until sugar is dissolved. Whisk the eggs until the white and yolk are combined. Add a little bit of the hot mixture into the eggs and constantly stir.

Then add the rest of the mixture to the eggs and combine. Strain the mixture onto the bread and let soak for 10 minutes.

 During this time add the blueberries, sugar, and water into a pot and stir until the blueberries burst. After the blueberries burst add the lemon and stir. Strain the blueberry mixture and put into the refrigerator to cool.

 Then put the baking dish into a larger pan and add about an inch of hot water into the larger pan.

Then cook for 45 minutes to an hour or until the top is golden brown and when pressing lightly the bread springs back.

Cut a slice and put the blueberry sauce on top and enjoy!