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Monday, June 14, 2010


4 pounds of chicken
4 pounds of beef
6 Vidalia onions
8 bell peppers of assorted colors
10 Roma tomatoes
6 avocados
30 tortillas
1 pound of white rice
1 pound of black beans
5 limes
lots of cilantro & cumin
fresh strawberries, pineapple, peaches & kiwi
+1 bottle of Nellie & Joe's famous key lime juice

=1 fabulous fiesta

We celebrated Dr. Tarr with a fiesta-themed party Saturday night!
His lab members & some of their significant others joined us to celebrate.

We enjoyed chips with salsa & guacamole, chicken & beef fajitas with all of the fixings, black beans & rice, a fruit salad & key lime pie!

I used Paula Deen's key lime pie recipe & it was to die for!
Thought I'd share...
(Please note, I said it was to die for, not good for you!)

Crust: 2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted

Pie: 1 cup heavy whipping cream
1/2 cup sugar
1 (12-ounce) can sweetened condensed milk
3/4 cups key lime juice
1 tablespoon key lime zest
1 pint half-and-half
Fresh lime slices. for garnish
Preheat oven to 350 degrees F. In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust.
Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

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