This is now my only Pumpkin Pie recipe . As soon as the seasons show change ,Im in the pantry indulging in all things pumpkin.This recipe delivers!
Partially bake your favorite pie shell .
Homemade Short Crust Pie Shell.
Bake until almost golden brown about 20 minutes. The shell will finish baking with the filling.
Slowly mix in half and half.
Pour into pre-baked pie shell.
Place in oven and bake for 50-55 minutes or until the mixture is set and doesn’t wiggle in the middle when you gently move the pan.
The unusual magical pairing of cottage cheese , olive oil , sea salt and fresh cracked pepper is just perfection.
Ever surprised by dinner guests? This dinner was a full on rally. I fleeced my basil plant but it turned out amazing !!
Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.
Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.
Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.
Taste again and season more if needed.
NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.
When water starts to boil add plenty of salt.
Pour a little olive oil in the bottom of baking pan.
Place chicken skin up in baking pan. Brush tops with olive oil .
Bake in oven until brown- about 30 minutes.
Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.
Replace chicken back into oven.
Bake for 20 more minutes, basting every 10 minutes.
Serve with rice spooning lemon mixture from pan over the chicken and the rice.