Key Lime Pie

I was in charge of bringing dessert to my mother-in-law's birthday and I needed something quick, easy and hey, lets face it, cheap. Key lime pie was a winner. It literally took 10 minutes to assemble and after that it's just a matter of baking, chilling, and putting it in the fridge to set up. I whipped up some cream and powdered sugar to top it off with just before serving. The canned whipped cream would work great too.

1. Pour 2 small cans of sweetened condensed milk into a large bowl.

2. Add 4 egg yolks (I made it in the morning and made myself and egg white omelette)

3. Add a pinch of salt

4. Add the juice of 1 bag of key limes plus one regular lime. (2 if the key limes aren't juicy)

5. Zest 2 of the key limes and add it to the bowl.

6. Whisk it all together, pour in a ready made graham cracker crust and bake at 350 until the middle sets up. Took about 30 minutes until it wasnt' super jiggly.

7. Refrigerate at least 6 hours and you're good to go!

Steak Topper

My husband cannot walk past the meat aisle without revelling at the steaks. New York, Filets, Rib eyes, he loves them all. The other day he walked to our cart and plunked down a value 4 pack of bone-in New York steaks. They looked like they could double as a small coffee tables. Salt, pepper and 6 minutes per side on the sizzling stainless steele pan and we were ready for steak. Here's the topping I came up with while the steaks were resting under foil:

1.) Pour out the extra drippings from the steak.
2.) Add a tbsp of olive oil & 1 tbsp of butter
3.) Add two handfulls of sliced crimini mushrooms and let them soften up.
4.) Sprinkle some dried or preferably fresh thyme over the mushrooms.
5.) Pour in 1/4 cup of Brandy to deglaze the pan. Let the alcohol burn off.
6.) Add a handfull of gorgonzola and a tsp of prepared horseradish.
7.) Check for seasoning and plate it all up.

You can't have enough topping so don't be shy with the ingredients. You want every bite of steak to bathe in cheesy mushrooms.