Raspberry Pie

My sister Pam and my niece Savanna picked a ton of raspberries off the bushes in my Mom’s yard.

My sister Pam took these pics of the raspberry picking! 

They sent a big bag of them with my Dad when he came out to visit. I was so excited; I knew right away I needed to make my all-time favourite raspberry dessert, Raspberry Pie.

My other sister Kate first made this pie years ago, it is amazing.

It is simple and light, a perfect way to showcase the fresh berries.

What you need,

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1 pie crust, I cheated and bought mine cause pie dough freaks me out!

1 ½ cups granulated sugar

3 tbsp. corn starch

1 pkg. raspberry Jell-O

2 cups water

5-6 cups of fresh or frozen raspberries, if using frozen, let them thaw then them drain in a colander for a few minutes so they aren’t so juicy.

Whipped cream for serving

Bake the pie crust according to package directions. Let it cool completely. 

Fill the cooked pie crust with the raspberries.

In a pot over medium high heat combine the sugar, corn starch and Jell-O. Gently stir in the water and mix to combine. Bring the mixture to a boil and cook until thickened, 4-5 minutes.

Cool the mixture for 20 minutes. Pour over the raspberries in the pie crust. Chill in the fridge for at least 4 hours or overnight until completely set up.

Top with whipped cream!

There you have it, a perfect summer dessert. I love this pie!

Thanks to my sisters for the inspiration and the berries!!

Love you guys!

Jen

Chicken Parmesan Sliders

I love Chicken Parmesan. I often order it when we eat Italian out, but I don’t think I have ever made it at home. I don’t’ know why, it is super easy! 

I wanted to jazz it up a bit so I decided to make sliders with it.

They turned out so great, super flavorful and so cute!

What you need,

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2 boneless skinless chicken breasts

2 eggs, beaten

1 ½ cups panko bread crumbs

1 tsp. dried oregano

1 tsp. dried basil

¼ cup freshly grated Parmesan cheese

Salt and Pepper

½ cup all-purpose flour

1 cup of vegetable oil, for frying

1 jar of marinara sauce

10-12 slices of fresh mozzarella cheese

Slider buns

10-12 fresh basil leaves (optional)

Start by cutting your chicken into about 1 inch pieces. Then using a meat mallet pound the chicken pieces between 2 pieces of wax paper until they are about ½ inch thick. They should be the perfect size to fit onto a slider bun.

Place the flour in the first of 3 shallow dishes, and then place the eggs and panko in the other 2.

Season the flour and the egg with salt and pepper. To the panko add the oregano, basil, Parmesan cheese and salt and pepper.

Dredge each piece of chicken in the flour and shake off any excess, then coat with the egg mixture and finally coat with the panko mixture. Set the coated chicken on a plate.

Heat the oil in large frying pan over medium high heat. Once the oil has reached 350 degrees cook the chicken in batches for 2-3 minutes per side until golden brown and cooked through.

Drain the cooked chicken on a paper towel.

Meanwhile you can heat your marinara sauce in the microwave. I used store bought but you could make your own if you like.

To assemble put a little marinara sauce on the top and bottom of the slider bun, top with a piece of crispy chicken, lay a slice of mozzarella cheese and a basil leaf on top.

That is it, easy peasy, and so freaking yummy!

I will be making them again for sure.

Jen

Cactus Cut Potatoes

I don’t eat at Boston Pizza very often, but when I do I always get the Cactus Cut Potatoes. They are crispy and spicy and they come with the most amazing dip. My brother in law found a copycat recipe online for the dip so I gave it a whirl.

It is perfect!! This dip is to die for; it tastes just like the stuff at BP!

I decided to bake my potatoes instead of frying them, just to cut the fat a wee bit.

What you need,

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For the dip:

6 tbsp. sour cream

1 cup Caesar salad dressing (I used Kraft creamy Caesar)

1 ½ tbsp. finely grated Parmesan cheese

1 ½ tbsp. finely chopped green onion

¼ tsp. dried chili flakes (if you like it spicy you could add in a little more)

For the potatoes:

2 large russet potatoes, washed and sliced thinly

3 tbsp. olive oil

Salt and Pepper to taste.

In a medium bowl mix together the sour cream, Caesar dressing, Parmesan cheese, green onion and chili flakes.

Refrigerate for at least 2 hours to let the flavours come together.

Preheat your oven to 400 degrees.  Grease 2 baking sheets.

Toss the sliced potatoes with the olive oil and salt and pepper to taste.

Lay out the slices on the baking sheets in a single layer leaving a little space between each slice.

Bake for 8-10 minutes on the first side, until golden, then flip and cook another 8-10 minutes until golden on the second side. I got mine a little crispier than I should have so watch them close.

Serve hot with the dip.

Thank you Ryan, for finding this recipe, it is so good.

I know I am going to be making it WAY too often.

Jen

Favorite Things Friday Vol 33

I was visiting my sister in Calgary last weekend.

We had so much fun! I got to meet her new kitten. His name is Cheddar. He is so cute!

 

We had a fire and cooked hot dogs and S'mores!

 

 

 

 

We ate spicy pork tacos, that she made. I totally need to get her to guest blog them. They were to die for.

 

 

Poor Cheddar is so tired!!

 

 

We also went painting at Fire Escape. It's this cool place where you pick out a ceramic item then paint it. They glaze and fire it for you. Then you just pick it up. I did a spoon rest.

 

 

We shopped and talked, took the dog for a walk, ate too many chips and watched Pioneer Woman.
It was a perfect weekend.
I miss her already!
Thanks for a great weekend Kate!

Jen