Strawberry pie recipe

Ingredients

• 2 quarts fresh strawberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 3-ounce package strawberry flavored gelatin
• 1 shortbread pie crust, pre-baked

Instructions

1. Wash strawberries and pat dry with paper towels. Hull and slice in half. Set aside.
2. Whisk together sugar and cornstarch in a small saucepan over medium heat. Add boiling water, whisking until it has thickened. Remove from heat and whisk in vanilla extract, lemon juice and strawberry gelatin. Allow to cool completely to room temperature.
3. Place strawberries into pre-baked shortbread crust and arrange to the final result you would like for your strawberry pie. Pour the cooled filling over top of the strawberries, being sure to coat them completely. Refrigerate until the strawberry pie has completely set, about 1½ - 2 hours.

Trout with garlic lemon butter herb sauce

Ingredients

• 1.5 pounds trout - 2 large fish fillets with skin on the bottom
• 2 tablespoons olive oil
• 1 tablespoon Italian herb seasoning
• salt, to taste
• 4 garlic cloves, diced
• 3 tablespoons lemon juice, freshly squeezed
• 2 more tablespoons white wine
• 2 tablespoons butter, softened
• 2 tablespoons parsley, chopped

Instructions

1. Season the top of fish fillets with Italian herb seasoning and salt. Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet, heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down. Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
3. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
4. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
5. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Sunrise detox smoothie

Ingredients

• 1 frozen banana
• ½ cup frozen mango
• ½ cup pineapple
• ½ cup frozen raspberries
• 1 cup coconut water
• juice of one lemon

Instructions

1. Place ingredients into a high speed blender and blend until smooth.

New orleans bbq shrimp and grits

Ingredients

• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 12 cloves garlic, smashed and peeled
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 tablespoons dry sherry
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 cup diced tomatoes
• 2 tablespoons heavy cream
• 1 pound fresh or frozen large shrimp in shells, peeled and deveined
• 2 cups cooked grits
• To garnish, diced green onions and diced bacon

Instructions

1. In a large cast-iron skillet, combine olive oil, butter, garlic, bay leaves, and thyme.
2. In a medium bowl, combine sherry, paprika, Worcestershire sauce, and kosher salt.
3. Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet.
4. Add diced tomatoes and cook and stir shrimp for about 2 minutes then add in heavy cream and turn heat down to reduce and thicken sauce.
5. Serve shrimp over cooked grits and garnish with diced green onions and bacon.

Chicken escalope with mushroom sauce

Ingredients

• 2 8-ounce chicken breasts
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• ¼ cup of milk
• 1 cup seasoned bread crumbs
• 1 14-ounce can chicken stock or home made
• 1 cup whole milk
• 4 tablespoons butter
• 4 ounces shallots,sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest from one whole lemon
• 2 tablespoons butter
• 2 tablespoons vegetable or canola oil
• Juice from half a lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Butterfly the chicken breasts to get them uniform in size before pounding. To do this, run a sharp knife under the tenderloin side from the inside center, through the thick tenderloin, almost to the edge and then fold it open. Then turn the breast around and do the same by running the knife from the center through the thickest part out almost to the edge and fold that open. Cover with plastic wrap and pound to about ¼ inch thick. Repeat for other breast then cut both breasts in half to yield four pieces.
2. Mix flour, salt and pepper in a medium bowl. Mix eggs and milk in a second bowl. Place seasoned bread crumbs in a third bowl.
3. Dredge each piece in the flour, shake off excess and then coat with egg wash. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
4. In a small pan, cook stock and reduce to one cup. Add milk, heat and hold on low.
5. In a medium skillet over medium heat, melt the 4 tablespoons of butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will give up some liquid then the liquid will evaporate, about five minutes. Add flour and stir and cook for three more minutes.
6. Add milk and stock mixture to mushroom mixture one third at a time, stirring as you go.
7. Season with salt, pepper and lemon zest. Reduce flame to low and hold while you cook chicken.
8. In a large sauté pan over medium to medium high heat, melt 2 tablespoons of butter with the two tablespoons of oil until hot.
9. Remove chicken from refrigeration and fry pieces in hot fat until browned on both sides. Because they are pounded thin, they will only take but a few minutes on each side.

Classic white russian

Ingredients

• 2 parts Kahlúa
• 1 part Vodka
• Heavy cream

Instructions

1. Fill a low ball glass with ice.
2. Pour Kahlúa and vodka into glass and top with a splash of heavy cream.
3. Stir and serve immediately.