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Key Lime & Vanilla Bean Custard Cups

August 5, 2014 by Kristin

I’ve been playing around with this recipe for few days and what I’ve ended up with, what’s pictured in the photo above, is one of my favorite desserts of all time. Custard, key lime, vanilla bean, and {what wasn’t able to fit in the title block} salted, toasted coconut flakes – magnificent, I tell ya!

I toyed with regular coconut milk {light consistency} and culinary coconut milk {cream consistency} and the culinary coconut milk made all the difference in the world. If you aren’t able to get your hands on culinary coconut milk, then try your best to find canned coconut cream {I’m not sure about the boxed variety}.

And key limes… This Florida girl has such a special place in her heart for anything key lime. They are so adorable and somehow embody parts of childhood for reasons unknown {could it be just a lifetime love of real key lime pie?}. But if you’re unable to find key limes at your local grocer, a regular lime should suffice. This recipe calls for zest and juice of two key limes that could simply be replaced with zest and juice of one regular lime.

After fully chilled, this custard is a perfect cross between traditional custard, key lime pie, and crème brûlée. I’ve helped myself to a cup after every dinner since Saturday and… I just can’t foresee when I’ll stop re-stocking my fridge with custard – it is that good!

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Homemade Chipotle Ketchup

June 27, 2014 by Kristin

There is no shortage of housemade ketchup in Austin. So much so, that I’ve not only developed a taste for the condiment, but the desire to make my own has crept upon me as well.

And since I still had leftover chipotle peppers in the freezer {from salsa making} and I still can’t get enough of that smoky spice, I decided chipotle ketchup was the way to go.

I was surprised how much the ketchup lightened after a few seconds in the Blendtec. But after the initial confusion of red turned orange, I fell in love with my housemade ketchup. I jarred some up for a friend’s party this weekend and added ketchup to my unpublished list of store-bought things I plan to home-make from now on.

Curly fry recipe coming soon.

Recipe adapted from Epicurious.

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Shepherd’s Pie

June 24, 2014 by Kristin

Resisting the most adorable casserole dish in the world, I could not. I scooped it up without concern that I rarely make casseroles. I’d figure something out, right? Pinterest would certainly guide me in the right direction.

While I didn’t find the recipe on Pinterest, it did spark a memory of Shepherd’s Pie. I’d often seen it on menus, but couldn’t recall if Shepherd’s Pie was something I had ever actually tried. I sifted through recipes and came to the conclusion that anything topped with mashed potatoes was worth giving a shot.

I settled on Alton Brown’s Shepherd’s Pie recipe. Partly because I trust Alton Brown, but mostly because I was excited about cooking with ground lamb.

I swapped out {more than} a handful of ingredients to make this dish void of dairy and gluten. There were initial nerves about how mashed potatoes with coconut milk and oil would taste. But after whipping them up and sampling the meat/veggie mix, I knew I was 25 baking minutes away from the coziest of meals in the coziest of casserole dishes.

A modified version of Alton Brown’s recipe is below:

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Roasted Chicken Drumsticks

June 4, 2014 by Kristin

A few weeks ago, a fellow food blogger, Natalie, and I were discussing our recipe submissions for the National Mango Board’s latest mango cookbook. I filled her in on Mango Breakfast Parfait {page 11} and she skimmed over her plan for Coconut Mango Jerk Chicken {page 36}. When she got down to coconut oil, I questioned its use over butter. She assured me it would work just the same.

Fast forward to last minute dinner party hosting this past weekend. I rushed through the market, picking up a ton of drumsticks with coconut oil in mind. And since I just happened to have tested this out earlier in the week, I was confident that {with a few minor adjustments} the main course would be a hit.

And it was. Roasted chicken with herby, crispy skin is one of those minimal effort, majorly impressive kind of dishes, which happen to be the best dishes to have on hand for last minute dinner parties. And the coconut oil? Worked like a charm.

Thanks for the tip, Natalie!

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