Yep, that’s right! After months of grumbling about how everyone’s on Instagram and I’m not going to conform….well, here I am. It’s kinda fun, actually.
All those filters are pretty cool.
And I’m still trying to get it all figured out (yeah, I know…it’s not rocket science, Amy….)
But if you want to follow me, I’m Sing4YourSupper (just like on Twitter). So, YAY, I’m on Instagram! (as if the world didn’t have enough self-centered people taking self portraits and plastering them all over the internet…)
It’s a dreary, rainy day and there’s not much going on. What do you do? You get in the kitchen and bake baby blueberry pies!
But baking baby blueberry pies isn’t nearly as much fun without a special helper…
Sure, she may only sit there and drool, but she’s excellent company in the kitchen! I couldn’t have made these without her! đ
Technically, these aren’t really ‘pies’ at all. I used my favorite tart crust from Dorie Greenspan (more like a shortbread… Mmm!) instead of a standard pie crust. The combination of those tart, juicy blueberries with the crumbly, salty-sweet crust is outstanding! These were knock-out! If you’re looking for the perfect bite-sized dessert for your 4th of July get-together, I highly recommend these! Kids and adults alike are SURE to love ’em!
Baby Blueberry Pies
For the Filling:
1 1/2 pints blueberries, rinsed
1/3 cup sugar
juice of one lemon
pinch of salt
1 teaspoon flour
1 teaspoon cornstarch
Toss the blueberries with the sugar, lemon, salt, flour and cornstarch. Allow to sit at room temperature for 5 minutes.
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup confectionersâ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon very cold unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectionersâ sugar and salt in the bowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely â youâll have pieces the size of oatmeal flakes and pea-size pieces. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses â about 10 seconds each â until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and knead very gently, just to incorporate any dry ingredients that didn’t quite mix in.
Press the dough into the cups of 2 mini muffin pans (24 muffin cups total). Prick with a fork and bake at 375 degrees for 5-7 minutes.
Place some of the blueberry filling in each muffin cup (about 5-6 blueberries in each) and crumble any leftover dough over the tops. Bake for 20 minutes, until the crusts are light brown. Makes 24 baby pies.
Recipe source: Sing For Your Supper original (crust from Dorie Greenspan)
And for good measure, here’s one more of my sweet little helper… đ
Summertime = grilling. Period. There’s nothing better than spending all day out by the pool, drinking, snacking and grilling up juicy burgers! Joel and I have been trying new and different burger recipes lately (speaking of which, I can’t wait to try these bad boys), and these are our favorites so far. Some of my very favorite flavors are sauteed mushrooms, caramelized onions and blue cheese…so why not put them all together on a burger? YUM! We gobbled these up and couldn’t wait for leftovers the next day! Grilling is one of the best parts about summer…especially awesome burgers like these!
Blue Cheese Mushroom Burgers
4 beef patties, 1/4-1/3 pound each
4 hamburger buns
1 large yellow onion, very thinly sliced
2 cups sliced button mushrooms
2 ounces blue cheese
2 teaspoons worcestershire sauce
salt
peper
olive oil
1/4 teaspoon sugar
splash red wine
dijon mustard
Preheat the grill to high heat. Grill the patties to desired doneness (about 5 minutes on each side).
Add a little olive oil to a skillet over medium-low heat, cook the onions for about 15 minutes, stirring occasionally. Add the 1/4 teaspoon sugar, salt and pepper. Continue cooking until the onions are translucent and caramelized. Set aside.
In a skillet over medium-high heat, cook the mushrooms, worcestershire sauce, red wine, and pepper until mushrooms are softened.
To assemble: Spread the burger buns with the dijon mustard. Place the patties on the buns and top with onions, mushrooms and a generous sprinkling of blue cheese. Serves 4.
Recipe source: Sing For Your Supper
**Keep a lookout- I’ll be guest blogging this recipe over at Oven Love soon!
Dear Mommy,
Don’t be mad at me, but this is my new favorite chocolate pie. I’m very sorry.
Love, Amy
P.S. Please still make my birthday cake next weekend. A big, pretty pink one. Thank you.
If you’re looking for the ultimate chocolate meringue pie- this one is it. It’s IT, I tell you! Gooey, creamy, chocolaty filling topped with a fluffy, marshmallowy meringue. It’s pretty much exactly like my mom’s (which has always been my favorite, and the best), except made better by a hint of coffee and a little extra butter. You. Must. Make. This.
Chocolate Meringue Pie
For the Filling:
4 tablespoons cocoa
3/4 cups sugar
5 tablespoons flour
1/2 teaspoon salt
1 1/2 cups milk
1/2 teaspoon vanilla
1/4 teaspoon instant coffee powder
2 egg yolks, beaten slightly
2 tablespoons butter
For the Meringue:
2 egg whites, at room temperature
1/4 teaspoon of salt
1/2 teaspoon vanilla
4 tablespoons of sugar
1 9-inch pie crust (your favorite recipe or store-bought)
In a medium saucepan, mix sugar, flour, salt, cocoa, coffee powder, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about 8-10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
Remove from heat and stir in vanilla and butter. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until itâs brown, about 18-20 minutes.
Beat the egg whites with salt and when they start to get fluffy, gradually add the sugar and vanilla. Pour the chocolate custard into the baked pie shell and spread the beaten egg whites on top in an even layer. Bake it until the peaks on the meringue are lightly browned, about 10 minutes. Serves 8.
Recipe source: adapted from Homesick Texan
Until just recently, I had never had a tuna melt. Boy, was I missing out! Anything topped with gooey, melty cheese is a winner in my book; especially if it happens to be light, flavorful tuna salad! I use the word “light” because this tuna salad isn’t swimming in mayo- I use a combination of mayo and Greek yogurt. Not only is it better for you, it adds an extra tangy flavor that I just love. Oh, and a big bonus: this dinner came together in under 10 minutes. WIN!
Tuna Melts
1 12-ounce can tuna in water, drained
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons Greek yogurt
splash lemon juice
salt
pepper
Kaiser rolls or Texas toast
butter
sliced cheddar cheese
Mix together the first six ingredients in a small bowl. Set aside.
Butter both sides of the Kaiser rolls (or whatever bread you’re using) and place on a baking sheet. Toast in a 350 degree oven for about 5 minutes, until the butter is melted. Spoon the tuna on two slices of the rolls, top with a slice of cheese and place back in the oven until cheese melts (about 5 minutes). Place the tops of the rolls on top and serve. Serves 2-3.
Recipe source: Sing For Your Supper
I know I’m a bit late, but I wanted to share some snippets from my very first Mother’s Day with you. To be honest, I was looking more forward to Mother’s Day than my own birthday this year- I feel so special to be able to celebrate being a mother. That is SO cool. The whole weekend was special- Joel took care of Cassidy so I could sleep in Saturday and Sunday (the best gift of all!), I got to be with family, Joel gave me a beautiful ring with Cassidy’s birthstone, and we made a big, delicious Mother’s Day breakfast Sunday morning, which included this french toast (so good!). And of course I spent most of the day snuggling my sweet little girl!
Baked french toast, asparagus and goat cheese frittata (recipe to come), grilled bacon (insanely good!) and grapefruit halves. Yummy!
All in all, the day was so, so special. I will always remember my first Mother’s Day and how beautiful it was thanks to my amazing husband and precious baby girl!
Now, back to the french toast! It’s gooey, sweet, and incredibly easy. Throw everything in the baking dish the night before and pop it in the oven the next morning! We used some leftover sourdough bread, which makes the best french toast, in my opinion, but you could use any bread you have on hand- french, challah, brioche…whatever! Give it a try next time you’re in the mood for a lazy weekend breakfast- it won’t disappoint!
Overnight Banana Caramel French Toast
3-4 cups bread, preferably slightly stale, crusts removed and cut into 1-inch cubes
3 eggs
1 cup whole milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
2 bananas, sliced
1/4 cup chopped walnuts
1/2 cup jarred or homemade caramel sauce (I like the Hershey’s brand)
Grease a 9×9 baking dish. In a large bowl, toss the bread cubes with the sliced bananas and walnuts. Place in the baking dish.
Whisk the milk, eggs, cinnamon, vanilla and salt together in a large bowl. Pour over the bread cubes. With the back of a large spoon, gently press down on the bread so that it absorbs all the milk mixture. Drizzle caramel sauce over the bread. Cover with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Remove the plastic wrap from the french toast and bake for 35-45 minutes, until no longer jiggly. Top with additional bananas if desired. Serves 4.
Recipe source: Sing For Your Supper original
With Memorial Day just around the corner, you’re going to need a knock-out recipe to please a crowd. I know grilling is a popular option this time of year, but barbecue is our food of choice for big get togethers. You just can’t beat a pile of sweet, smoky meat on a toasty bun with deviled eggs, potato salad and a big side of dill pickles! Mmm, mmm! This pork is insanely easy- just throw it in the crockpot with a little salt, pepper and barbecue sauce. Yep, that’s it. And it’s gooooood. Give it a try for your Memorial Day shindig this year! Don’t forget the beer!
Crockpot Pulled Pork
3-4 pounds pork butt or pork loin
1/2 cup Texas style barbecue sauce (thick, sweet and a little spicy!)
1/2 teaspoon salt
1/2 teaspoon pepper
Put the pork in the crockpot and season with salt and pepper. Pour the barbecue sauce over and cook on high for 4-6 hours or low for 8-10. Shred the meat with two forks and serve on a toasted bun. Serves 4-6.
Recipe source: Sing For Your Supper original
AKA: heaven in pie form. I absolutely adore, ADORE banana cream pie. Or coconut cream pie…or chocolate cream pie. Basically any pie, really, but this one truly is amazing. It’s like a pie plate full of sunshine. Which brings me to another topic. Yesterday, I received a very sweet comment on my Chicken Tortilla Soup from a reader named Marisa:
Hey Amy,
I discovered your blog a few days ago by looking at foodgawker.com and saw the amazing sushi you made! I am currently going through chemotherapy as I was diagnosed with cancer in February. Since I am no longer able to work or go to school I have been cooking a lot, and I saw this [chicken tortilla] soup on your page. I made it tonight for my family and absolutely LOVE it! I added black beans to get more protein, and have to say the flavor just in the broth is amazing! All in all, keep up this blog, it is so fun to read and look at, and congrats on your new daughter, she is SO adorable with the red hair!Â
I replied to the comment, but somehow it didn’t seem like enough. The rest of the night, I couldn’t get Marisa off of my mind. I was so touched that she had found comfort in the kitchen using my recipes. I wanted to do a little something to cheer her up and let her know how much I appreciate her as a reader. This pie seemed to be the perfect solution. I have no idea where Marisa is from, or what her favorite dessert is, or if she even likes banana cream pie, but I’m dedicating this recipe to her. Marisa, this delicious pie is for you; it’s such a happy, sunshiny dessert, and while I know I can’t send you a slice, I hope it will bring a smile to your face. Maybe you can make it for yourself and your family soon and enjoy a little slice of happiness.
Salted Caramel Banana Cream Pie
1 9-inch pie crust, recipe follows (you can also use a store-bought crust)
For the filling:
1 small box instant vanilla pudding
1 3/4 cups milk (low fat is fine; I actually used lactose-free milk and it was perfect!)
1/2 cup salted caramel sauce, recipe follows (if you’re in a hurry, feel free to use the jarred stuff)
3 bananas
Topping:
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Crust:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water
Salted Caramel Sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1/4 teaspoon sea salt or kosher salt
Make the filling: Whisk the milk and pudding mix together at high speed for 2-3 minutes, until thick. Stir in one banana, cut into small chunks. Cover with plastic wrap and chill for at least 1 hour.
Make the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
Make the pie dough: Preheat the oven to 425 degrees.
In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Make the salted caramel sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool. Makes 1 1/2 cups sauce.
To assemble the pie: thinly slice the two remaining bananas and place in a single layer in the cooled crust. Drizzle with the 1/2 cup salted caramel sauce, then pour in the pie filling. Top with the whipped cream and drizzle with additional caramel sauce before serving. Makes 1 9-inch pie.
Recipe source: adapted from Kelsey Nixon (Kelsey’s Essentials)
Happy Friday! YAY! What better way to start the weekend off than with a cold, tart grapefruit margarita! I know the picture is a little boring, but trust me, these margaritas are anything but! After a long week of taking care of Cassidy, keeping the house clean in case they decide to show it, then having to grab everything and get out of the house on a moment’s notice for showings (10 showings so far, no offers yet…keep praying!)…all I need is one of these babies and I’m GOOD. I happen to love salt with my grapefruit, so the combination of the tequila with the grapefruit, lime and salty rim is just perfect in my book. Like all excellent margaritas I make, this one comes from my friend Shawnda, aka: the Margarita Queen. So, my best advice to you this weekend: whip up one of these margaritas, grill some fajitas or burgers, and sit back and enjoy the weekend!
Grapefruit Margaritas
3 ounces tequila
2 ounces orange liqueur, such as Grand Marnier or Triple Sec
2 ounces fresh-squeezed lime juice
6 ounces fresh-squeezed grapefruit juice (1 large grapefruit)
blue agave nectar, to taste
salt for rim, optional
Stir together tequila, orange liqueur, lime juice, grapefruit juice and agave nectar. Check for sweetness and add additional agave if desired. Pour over two small glasses of ice rimmed with salt. Serves 2.
Recipe source: barely adapted from Confections of a Foodie Bride
Happy May, y’all! It’s going to be a good month, I can just feel it! It started off especially awesome since Cassidy slept until 9:30 this morning! Hallelujah! AND, Saturday is Cinco de Mayo, so you know what that means- Mexican food and margaritas all around! Yee haw! Speaking of Mexican food- Joel and I made these amazing mushroom fajitas Saturday and BOY, were they good! I’m kind of obsessed with mushrooms, so the idea of a fajita centered entirely around garlicky grilled portobello mushrooms is fantastic in my book! I marinated the mushrooms in a garlic/lime juice/oil mixture and Joel grilled them; then we topped it with pepper jack cheese and grilled onions and peppers. Served alongside my grilled corn salad (always a favorite!), this was one amazing meal!
Mushroom Fajitas
2 portobello mushrooms; stems removed and sliced into thick slices
1 red onion, sliced into thin rings
1 red bell pepper, thinly sliced
2 cloves garlic, roughly chopped
1/4 cup vegetable oil
juice of 2 limes
salt
cilantro
shredded pepper jack cheese
4 corn tortillas
Combine the garlic, oil and lime juice in a small bowl and toss with the mushrooms to coat. Allow to marinate in the refrigerator for at least 15 minutes. Sprinkle with salt and grill mushrooms over medium-high heat until soft, about 2-3 minutes on each side. Grill onions and peppers about 10 minutes until soft. Top the corn tortillas with the mushrooms, vegetables, cheese and cilantro. Squeeze over additional lime juice if desired. Serves 2.
Recipe source: Sing For Your Supper original
