Simple Key Lime Pie

August 1, 2015 ~ Marlee And Christie ~ 4 Comments

Happy August! Can you believe it’s already August? Where has the year gone? It feels like yesterday we just started our blog, and it’s been four months! Four wonderful months!

Are you tired of cloyingly sweet desserts? Then this recipe is perfect for you. Key Lime Pie is not overly sweet and and perfect for those who like desserts but not sickeningly sweet ones. Key Lime Pie is light and refreshing and perfect for a hot summer day.

Traditionally, in key lime pie you use the egg yolks in the pie and save the egg whites to make a meringue topping, but we decided against a meringue topping and stuck with powdered sugar, but you can make a meringue or a fresh whipped cream. The day we made this, we didn’t have cream so we went with the classic and simple powdered sugar.

Can you guess where Key Lime Pie originated? If you guessed The Florida Keyes, you’re correct! And you get a pie! Well, only if you make this super easy recipe! We promise this recipe is a crowd pleaser.

One more tip for the road, if you come across key lime pie that is green that pie is not correct. Key lime pie should be a pale yellow because real key lime juice is a light to pale yellow color.

Simple Key Like Pie with Coconut Whipped Cream

Ingredients

For The Crust:

1 1/3 Cups Graham Cracker Crumbs (finely ground)
2 Tablespoons Sugar
1 Tablespoon Key Lime Zest
1 Stick Butter (Melted)

Filling:

1 (14 oz) Can Sweetened Condensed Milk
4 Large Egg Yolks
2/3 Cup Key Lime Juice (Fresh, but bottled is okay)
1 to 2 Heaping Tablespoon Key Lime Zest

Topping

Fresh Whipped Cream
Fresh Powdered Sugar

Step 1:

Preheat your oven to 350°F.

Step 2:

In a food a processor, grind graham crackers until they are finely ground. Next, add the sugar and zest and pulse to combine. Then, with the food processor running, slowly add the melted butter until the graham mixture looks slightly moist.

Step 3:

Pour the mixture into a 9-inch pie plate and press the mixture evenly into the bottom and on the sides. Bake the crust for 10 minutes, then remove and let cool.

Step 4:

While the crust is cooling, mix together your egg yolks and condensed milk until smooth.

Step 5:

Next, add the key lime juice and zest and whisk by hand for about 1 minute. The mixture will be smooth and will have thickened slightly.

Step 6:

Pour the filling into the pie pan and bake in the middle of the oven for 15 minutes. Remove and let cool on a wire rack. Allow the pie to cool to room temperature before covering and putting in the fridge. Chill for at least 3 hours or until set.

Grandpa Parrish’s Sausage Gravy

July 28, 2015 ~ Marlee And Christie ~ 4 Comments

A couple of weeks ago we posted a recipe for Easy Homemade Biscuit. After making them, we realized, what could we do with all these tasty biscuits? Make sausage gravy of course.

Making sausage gravy is super simple, all you really need is sausage, milk, and flour. We of course added a couple of other things to really give the gravy a little bit more depth of flavor.

Sausage Gravy and Biscuits is a super hardy meal, and will keep you going for hours. It’s a not a light meal and should only be made once in awhile…. 😉

Sausage Gravy

Ingredients

1/2 pound of breakfast sausage (spicy or mild)
1/4 cup of AP flour
1.5 to 2 cups milk (2%)
1 teaspoon season salt
3 hefty dashes of cayenne pepper
1 to 2 teaspoons freshly ground pepper

Step 1:

Using your fingers, break the sausage into bite sized pieces. Using a cast iron skillet, brown the sausage over a medium-high heat until the sausage is no longer pink.

Step 2:

Lower the heat to medium-low, slowly sprinkle about half the flour mixture on the sausage and allow it to absorb, then add a little bit more. Stir and allow to cook for another minute (or two).

Step 3:

Over low heat, slowly pour in the milk and stir constantly until combined.

Step 4

Cook the gravy over medium-low heat, stir constantly until it thickens. At this point stir in the season salt, cayenne pepper, and black pepper. It’s okay if it gets too thick, just add a splash of milk or water.

Step 5:

Taste the gravy and adjust the seasoning to your liking. Serve the gravy with warm biscuits and enjoy!

Here’s Grandpa Parrish (Marlee’s Grandpa) who loved his biscuits and sausage gravy.

Delicatessen Style Potato Salad

July 27, 2015November 6, 2016 ~ Marlee And Christie ~ 2 Comments

First off, we looked up potato salad to find a few historical tid-bits, but the first observation was that some people refer to potato salad as tater salad. That makes us think of a giant bowl of tater-tots tossed in some ketchup dressing (new idea? maybe not haha). Not necessarily a bad thing, just never heard of that way.

Anyways, potato salad has several ways to prepare it, from hot to cold, mayo to vinegar dressing. The cold potato salad that most of us know came from the British, while the warm vinaigrette Potato salad comes from France. And one of our favorites, the German preparation, hot vinegar with bacon dressing.

There are so many variations we might have to try each kind, but first here’s our New York aka Deli style potato salad inspired by Nate ‘N Al of Beverly Hills Deli. (if you ever have a chance go to Nate ‘n Al’s for breakfast or lunch, the corned beef is the best in the West)

Delicatessen Style Potato Salad

Ingredients

7 to 8 Large Yukon Potatoes
1 Red Pepper (Finely Diced)
2 Celery Stalks (Finely Diced)
2 Green Onions (Diced)
1/4 Cup Sweet Relish
1 Cup Mayonaise
1/4 to 1/2 Cup Yellow Mustard
2 Teaspoons Cayenne Pepper
Kosher Salt

Step 1:

In a large pot of salted boiling water, cook the yukon potatoes whole until fork tender, but not falling apart. Drain the potatoes and set aside to cool.

Step 2:

While the potatoes are cooling, mix together in a small bowl, mustard, mayonnaise, relish and cayenne pepper. Mix well and set aside.

Step 3:

When the potatoes are cool enough to handle, cut them into medium sized chunks and put into a large bowl.

Step 4:

Mix in the diced red peppers, celery, and green onions. Next add about 1/2 the mayonnaise mixture and stir until combined. If needed, add more dressing and season with a little kosher salt if needed. Put the salad in the fridge and let the flavors meld for at least 30 minutes.

Healthy Strawberry and Banana Ice Cream

July 19, 2015July 19, 2015 ~ Marlee And Christie ~ Leave a comment

It’s National Ice Cream Day! And here at Two Young Ladies, we LOVE ice cream. We love making it, and we of course, love eating it. We had so many different ice cream recipes to post, but we thought we would mix it up, and post a healthy version of a classic.

What? Healthy ice cream? No your eyes did not deceive you, and the best part is, you don’t need an ice cream maker! Yes, this ice cream churn free. All you need is a food processor.

If you can’t have heavy cream, you can use coconut milk or your favorite non dairy substitute.

Healthy Strawberry and Banana Ice Cream

Ingredients

1 Cup Strawberries (Sliced)
2 Banans (Sliced)
1 Teaspoon Vanilla
Zest of 1 Lemon
1 Tablespoon Turbinado Sugar
4 Tablespoons Heavy Cream

Step 1:

THE NIGHT BEFORE you want to make this, slice your strawberries and bananas and put them in the freezer to freeze.

Step 2:

When you’re ready to make your ice cream, put the bananas and strawberries in a food processor. Pulse until the bananas and strawberries have broken up.

Step 3:

Next, add the zest, extract, and sugar. Pulse until combined.

Step 4:

With the food processor running, slowly add the heavy cream. Pulse until smooth. Transfer to a freezer safe container and enjoy!

Mini Apple Pie Crumbles

July 17, 2015July 17, 2015 ~ Marlee And Christie ~ Leave a comment

How cute are these mini apple pie crumbles? They are the perfect way to kick off your weekend and are almost guilt free. They are adapted from a weight watcher recipe and are totally delicious.

If you’re really serious about cutting out sweets and sugar, you can totally leave off the crumble part of this recipe, but just know, you’re apples will be very sad and cold without their warm crumble blanket.

You can also leave out the flour, but this recipe can get very soupy without something to help thicken and soak up that water. So you can either use flour, corn starch or quick cook tapioca.

Ingredients:

Filling:

4 Small Gala Apples (Medium Dice)
3 Teaspoons Sugar
1 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1/2 Tablespoon A.P Flour

Topping:

1/2 Cup Quick Cooking Oats
1/2 Cup Dark Brown Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/4 Cup Butter (Softened)

For the Topping:

In a small or medium bowl, using a fork combine the oats, sugar, cinnamon, salt, and butter until it comes together. Stick in the fridge until you’re ready to use.

For the Filling:

Mix the apples, flour, sugar, cinnamon, nutmeg and cloves until combined. Divide the mixture between four to six ramekins (depending on size).

For the Crumble:

First, heat the oven to 350°F. Next, cover the apples with the delicious topping. Bake for 25 to 30 minutes, or until the apples are tender.

Grandma’s Italian Meatballs

July 12, 2015 ~ Marlee And Christie ~ 1 Comment

So yesterday, you (hopefully) made the sauce now today you make the meatballs! We may not be Italian by blood, but we think that we could definitely make any Italian Grandma happy with these deliciously moist meatballs.

Now, a little history on the meatball. In Italy, meatballs aren’t actually called meatballs. In Italy they’re called polpettes, and are normally eaten by themselves as a full meal or in soups and are made with any kind of meat ranging from fish to turkey. If you see spaghetti and meatballs on a Italian menu, it’s likely there to cater towards American tourists.

Come to think of it, neither of us can actually remember encountering spaghetti and meatballs on our Italian trip last year!

Pellegrino Artusi who was a Florentine silk merchant in his early days and retired and followed his passion for food, cooking, recipes and travel. In 1891 Pellegrino published the first modern Italian cookbook and was dubbed the father of Italian Cuisine’. His cookbook which was titled (in English) ‘The Science of Cooking and the Art of Eating Well: A Practical Manual for Families.”

In this book he brought together a lot of regional Italian cuisines and made them accessible for all. He was also the first to write for the home chef and make cooking easy for all. He talks about the Polpettes in the book and said “Don’t think I’m pretentious enough to teach you how to make meatballs. This is a dish that everybody can make, starting with the donkey.”

So how did Polpettes become what we know as meatballs? The Italians came to America and were able to spend more money on food. They went from spending 75 % of their income on food to only 25%, and meat which went from being a rare luxury, to a every day staple.

Ingredients

1 pound ground pork
1 pound ground beef
1/2 cup finely grated Parmesan
1 whole egg
1 small red onion, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 cup bread crumbs, divided into half cups

Step 1:

Preheat the oven to 400°F.

Step 2:

In a medium bowl mix together onions, basil, parsley, garlic powder, salt red pepper flakes and 1/2 cup of bread crumbs. Grate in the parmesan and mix together.

Step 3:

In a large bowl, mix together both meats gently, hehe. Add the breadcrumbs mixture and again gently incorporate the meat and breadcrumb mixtures.

Step 4:

Put the remaining 1/2 cup of breadcrumbs into a bowl. Weigh out 1.5 oz balls and then coat them with breadcrumbs in the bowl. Place on mini muffin pan holes. hehe.

Step 5:

Bake for about 20 minutes, more if they are still pink in the center. If you want to finish the meatballs in the sauce for a few minutes afterwards. EAT THEM!

We dedicate this post to our Grandmas who are no longer with us, but we think about all the time. Especially when we’re in the Kitchen .

Christie with her Mom and Grandma Prieto

Christie and Marlee with Grandma Alyce Hunka in Edmonton, Alberta, Canada.

Marlee with her Grandma Parrish in Texas.

Velvety Marinara Sauce

July 11, 2015 ~ Marlee And Christie ~ Leave a comment

It’s Saturday and you know what you should make? Our classic and delicious marinara sauce. We know traditionally, most Italian’s make their sauce (or gravy) on Sundays but here at TYL, we’re a little non traditional so Saturdays are marinara day!

Besides, any good chef (or home cook) knows that a sauce, gravy, chili, stew, etc. tastes better the next day…so break out of the norm and make this sauce today!

There are many theories as to the origins of marinara sauce. Most people would just assume that the moment Italy was formed BAM! there was marinara sauce, but no! It first appeared in an Italian cookbook in 1692. Apparently the tomato was a fruit of the New World, and according to some theories, were brought over by Spanish explorers to Naples, a major port city. Marinara means mariner or sailor, so some believe that tomato sauce was something that the sailor’s wives made when their husbands returned from sea to feed them.

Others believe that the sailors themselves made the sauce to bring with them to sea because the high acid content kept the food edible longer. One last theory is that tomatoes were used in place of a different fruit that might have been previously used in a pasta sauce, such as figs or apricots. Weird to think that tomato sauce is actually a savory fruit sauce!

Also, one possibility as to why some people call it tomato gravy, is because of the mother sauce tomate, where a roux is used to start the sauce. A roux is traditionally used to make a gravy, hence, tomato gravy! Soon we’ll do an entire post just about the mother sauces, so stay tuned for that!

Ingredients

4 roma tomatoes
olive oil
garlic salt
pepper
1 small red onion, mined
1-28 oz can of crushed tomatoes
1 cup of red wine
dried basil
dried oregano
3 tbsp of tomato paste
3 cloves of garlic, smashed
Grated Parmesan

Step 1:

Pre-heat oven to 400°F. Cut Roma tomatoes in half and place them in a bowl together, pour some olive oil on top and season with garlic salt and pepper. Toss them around until all the tomatoes are coated. Place them on a baking sheet and place them in the oven for 20 to 30 minutes.

Step 2:

Heat olive oil in a heavy bottom pot. Put smashed garlic into the oil until you can smell it, about 2 minutes. Then take it out of the oil and keep it until later. Add the onions and season with salt, dried basil and dried oregano. (add some rosemary salt if you want! Let it simmer for 5 minutes.

Step 3:

Open the can of crushed tomatoes and add it to the pot with the onions. Use a swish of red wine to clean out everything in the can. Let it simmer for 10 minutes.

Step 4:

Add 1 cup of red wine, but we always follow Queen Ina’s philosophy of there could never be enough wine! But if you aren’t as big of a fan of wine as Ina Garten, then feel free to omit it, and add more tomato paste in it’s place. Let it simmer again for 10 minutes.

Step 5:

Now that the Roma tomatoes are out of the oven, with a spatula transfer the tomatoes to the pot. Also, add the smashed garlic that you save from the beginning. Let them all party in the hot tub for another 10-15 minutes.

Step 6:

Turn off the heat and let it cool for 5 minutes. Grab the blender, and blend the sauce mixture in batches. Return to the pot, taste, add grated parmesan to your liking and any seasonings you feel need to be there. Enjoy!

Perfect Rice (Every Single Time!)

July 10, 2015 ~ Marlee And Christie ~ Leave a comment

We feel one of the most difficult dishes to make correctly is rice. Unless you have a rice cooker, cooking rice on the stove can be an incredibly difficult task.

One night, we were watching Alton Brown’s Good Eats and we saw this method of cooking rice that we had to share. It’s so simple and makes perfect rice. Every. Single. Time.

Now, you can use water but let us tell you, chicken broth adds waaaaaaay more flavor. But using chicken broth adds salt, so unless you’re using a low sodium broth, be cautious when adding salt.

Perfect Rice (Every Time)

Ingredients

1 Cup Jasmine Rice
2 Cup Chicken Broth (Or Water)
1 Tablespoon Olive Oil
Salt
Pepper

Step 1:

In a small sauce pan, bring your water or broth to a boil. Just before it starts to boil, start step two!

Step 2:

In another sauce pan, heat your olive oil and then saute your rice for about a minute.

Step 3:

Right before you put the boiling water/broth combo into the rice, we always season the rice with a little extra salt (kosher, season salt, garlic salt, or truffle sauce*). Add the boiling water and raise the heat so that everything boils together for a few seconds.

Lower the heat, cover and cook for 13 to 17 minutes.

*Not that this needs to be said, but maybe it does, you don’t need all those salts, just pick one!

Banana Walnut Chocolate Chip Bread

July 6, 2015 ~ Marlee And Christie ~ Leave a comment

Banana bread is considered a quick bread, meaning that it forced to rise, opposed to naturally rising yeast breads.

Baking powder was invented in the mid 1800’s in England by a chemist, Alfred Bird, who was trying to find an alternative for his wife who was allergic to yeast and eggs.

Anyways, fast forward a little bit to 1933, after the “rise” (haha) of baking powder, one of the first known banana bread recipes appeared in a Pillsbury cook book called Balanced Recipes. After this publication, banana bread took off and included many variations, from raisins, nuts, chocolate or even bacon if you’re feeling a little non-traditional today.

Our recipe includes walnuts for a crunch and added bonus of chocolate chips. Enjoy and stay tuned for future variations of banana bread! 🙂

Banana Walnut Chocolate Chip Bread

Ingredients

1 Stick of Salted Butter (1/2 Cup)
1 Cup Bakers Sugar
1/2 Teaspoon Salt
2 Large Eggs (Beaten)
3 Ripe Bananas (1 Cup/Mashed)
1/2 Cup Sour Cream
1 Teaspoon Baking Soda
2 Cups Flour (Sifted)
1 Teaspoon Cinnamon
1 Cup Walnuts (Chopped)
1 Cup Dark Chocolate Chips
Pam

Step 1:

Preheat the oven to 350°F and grease a 9-inch loaf pan with Pam.

Step 2:

In a small saute pan, toast your walnuts for three minutes of a low temperature. Set aside.

Step 3:

In a stand mixer or using a hand mixer, cream together your butter and sugar until smooth and creamy.

Step 4:

Next add the salt, eggs, mashed bananas, sour cream, and baking soda. Mix together.

Step 5:

Fold in the flour and then mix in the walnuts and chocolate. Pour into the prepared loaf pan.

Step 6:

Place loaf pan in oven and cook for about an hour or until a toothpick comes out clean. Let cool in a pan for ten minutes before transferring to a cooling rack.

Red, White, and Blue Mess

July 4, 2015 ~ Marlee And Christie ~ Leave a comment

In a pinch and need a quick, simple dessert for your 4th of July BBQ? Try our take on a tradition Eton Mess and make it all ‘Murican!

Fresh cream and fruit with the crunch of the meringues make this dish a real winner. No need to suffer in a hot kitchen, this dessert is no bake and made for last minute preparation.

Red, White, and Blue Mess

Ingredients

1 1/2 cups heavy cream
2 to 3 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon extract (or zest)
2 cups meringues (crushed)**
1 cup strawberries (sliced)
1 cup blueberries
1 cup raspberries

**No need to make your own meringues, just buy them from Trader Joe’s (or whatever store you have near you!)

Step 1:

In a medium bowl, begin to whip your heavy cream. As it starts to thicken add, the sugar and both extracts. If you’re using a stabilizer, add that before you add the sugars and extract.

* If you’re not going to serve right away, place the cream in the fridge until you’re ready to use.

Step 2:

Right before you’re ready to serve, mix in the berries and crushed meringues. Stir until combined and enjoy.

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Homemade

Simple Key Lime Pie

Grandpa Parrish’s Sausage Gravy

Delicatessen Style Potato Salad

Healthy Strawberry and Banana Ice Cream

Mini Apple Pie Crumbles

Grandma’s Italian Meatballs

Velvety Marinara Sauce

Perfect Rice (Every Single Time!)

Banana Walnut Chocolate Chip Bread

Red, White, and Blue Mess