Lemon Tart

Since I am in a claim jumper mood (BIG TIME) this is similar to a dessert they serve called a Lemon Bar Brulee. Its like heaven on a plate. This tart is kind of similar to it. The raspberry sauce should be VERY TART otherwise the whole thing is just WAY TOO SWEET! So don't go heavy handed on the sugar. I hope you enjoy it!

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend

Filling
1 cup of sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Fresh Raspberry Sauce
12 ounces frozen unsweetened raspberries, thawed
1/3 cup sugar
1 cup water
1 1/2 tablespoon cornstarch


For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Put in 9-inch tart pan with removable bottom. Fold overhang in, and smoosh over to the side to make the side crust nice and thick. Bake crust until golden brown, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.

For filling:
Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Cool until topping is crisp, about 1 hour.

For sauce:

Puree raspberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh(this is how we avoid those nasty seeds!). Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium-high heat until thickened. You don't want it too thin, but it should still be pourable. I use a spoon to help judge!

Citrus Salad

I just ordered my favorite salad for lunch (Claim Jumpers Citrus Salad) so i figured I would share my copy cat version of it. Not exactly the same, but kinda close...


5 oz romaine-iceberg lettuce mix
2 oz Citrus Dressing
(I prefer to buy this from claim jumper. They sell it if you ask! But newmans own light lime vinaigrette is a good substitute)
1 1/2 oz Mandarin orange sections
1 1/2 oz pecans
1 1/2 Granny Smith Apples, cut 1/4-inch dice
3/4 oz golden raisins
1/2 avocado cut 1/4-inch dice
3/4 oz dried cranberries
1/2 oz blue cheese crumbled
3 chicken breast tenderloins

Cut the chicken into slices & brown in a skillet; reduce to low and cook until the juices run completely clear. Toss all ingredients together in a big bowl. I like to chill everything but the chicken, for the contrast in flavors.

Crock Pot Pork Chops

I was just reminded how much I love my crockpot by my wonderful coworker Liz. She gave me some awesome looking recipes for some sweets, which inspired me to share my favorite pork chop recipe. Its modified to be as low cal as possible, but you can always use the full fat versions!

6- thin pork loin chops ( I try to remember to trim the fat off the edge)
1- 10 3/4 oz. can Campbell's 98% Fat-Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1 tsp. extra virgin olive oil
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1/2 tsp. dried parsley
6 medium potatoes, thinly sliced
1 onion, chopped

Mix up the soup and brother with the spices in the crock pot. Add in the onion and potato and coat with the mixture. In a skillet, brown pork chops in olive oil.Place pork chops on top of the potatoes and cook in crock pot on low for 8-10 hours.

I like to serve with steamed green beans and a green salad. yum!

Ground Turkey Tacos

1 lb ground turkey
1/4 cup water
1/4 of a small white onion chopped
2 Tbsp(or more) Chili Powder
1 tsp. Red Chili Flakes
Lawrys Seasoned Salt to taste

Brown the turkey with onions in the pan. Add spices and water. simmer for 15 minutes or until all the water is soaked into the turkey- you don't want soupy meat, but you don't want to be eating rocks either!!!

Serve in warm corn or flour (or whole wheat!) tortillas with lettuce and cheese and tomatos and your favorite hot sauce!

Nom Nom Nom!!! <--- thats me eating it up cause this is one of my favorite and easiest dinners.

Lemon Pepper Salmon

This is one of mine & my kids favorite dishes. My family are big fish eaters, and since it happens to be what I am craving right this moment...you guys get the recipe!

Preheat Oven to 350F degrees

4 4oz salmon filets - deboned (i prefer skinless as well)
Juice of 1/2 a lemon
4 tsp butter
3 Tbsp Lemon Pepper
1 Tbsp Lawrys Seasoned Salt
1 Tbsp Garlic Powder
1 tsp Paprika (i use a smoky paprika)

Mix spices together in a small bowl. In a seperate bowl mix butter and lemon juice. Place salmon in an 8x8 pan. Brush the lemon butter on top of the salmon. Will be just a thin coat to help the spices stick and add flavor! Liberally coat the salmon with the spices. Bake in the oven for 20 minutes.

Simple quick and easy. I like to serve it with some summer squashes and a salad. It's delicious!

BBQ Chicken Sandwiches

So I was trying to figure out what recipe to post today and was drawing a total blank. Which is a shock because in my pregnant state i can usually think of a million foods that sound delicious...but since I just ate some amazing BBQ I guess I will share my crock pot BBQ chicken Sandwiches.

2lbs chicken breasts
1 Tbsp Liquid Smoke - Hickory
1 Tbsp Molasses
1/4 cup brown sugar
1 Tbsp Red Pepper Flakes
1 tsp Cayenne Pepper
1/2c - 1c. of your favorite BBQ sauce (I like sweet baby rays!)
3-4 cups of water (whatever it takes to just cover the chicken in the crock pot)
3 tsp of garlic powder
1 Tbsp of Lawrys Seasoning Salt
The juice of 1/2 an orange
Hamburger Buns
Sliced Cheese

Combine brown sugar, red pepper flakes, cayenne, garlic powder and seasoned salt.
Put on top of chicken. Pour water over to cover chicken. Add liquid smoke and molasses. Cover and cook on low for approx 6 hours if frozen 5 if not (on high for 3-4).

Remove from crock put and dump it into a big old pot. Use a fork to shred the chicken. It should pull right apart for you. I love to use my big cast iron pot for this. Add in the BBQ sauce and the orange juice & Bring to a boil. Reduce to medium and cook off the liquid until you have a nice thick bbq sauce on your chicken.

Heap it onto a Hamburger Bun with some cheese and chow down! My kids can mow these down in 5 minutes flat.

Enchilada Casserole

Another fan favorite! My kids love this & quite frankly, so do I!!! It's one of those things I have been eating since I was little and just can't give up. Super tasty and super easy to make. My recipe here is full fat, but you can substitute ground turkey & the low-fat or non-fat versions of sour cream, cream of chicken soup, cheese & even get the lower carb tortillas and it will still be really good.

Enchilada Casserole

Preheat Oven to 350F.

1 lb Ground Beef
1 can Cream of Chicken Soup
1 16oz can Las Palmas Enchilada Sauce
1 4oz can of diced anaheim chiles
1 lb of colby-jack cheese
8 oz Sour Cream
12 Large White Corn Tortillas (Soft Taco Size - cut into quarters)
Lawrys Seasoned Salt
Chili Powder
Red Pepper Flakes
Garlic Powder.

Brown the meat in a pan(drain off excess fat) with seasoned salt, chili powder, red pepper flakes & garlic powder to taste(i use approx 1 tsp of each). Add diced chiles & soup and then slowly stir in the enchilada sauce. (This order does matter!!! If you put the enchilada sauce first you will get lumps of the soup - yuck). Bring to a boil and then turn down to low. Simmer together for about 10 minutes. Add sour cream & turn off the heat.

In the bottom of a 13x9 pan, put a little bit of the sauce in the pan & then layer the bottom with about 1/2 of the tortillas. Ladel about 1/2 of the sauce left on top of the tortillas and sprinkle about 1/4 cup of the cheese on top. Put the rest of the tortillas on it and then on top of it the rest of the sauce. sprinkle the remaining cheese on top and bake for 20 minutes in the oven.

Let stand a few minutes before serviing - I have burned my mouth many a time being too anxious to eat this yummy meal!!!

Moms Potato Casserole

So I figured I would start with one of my family (and when I say family I mean EXTENDED family) loves. My mom can't attend a potluck without being required to bring this dish. In turn it has become one of my responsibilities to make - and I have to admit, even though i HATE potatoes in most cases, I have even been known to eat a scoop or two of this!

Moms Potato Casserole

2lbs frozen hash brown potatoes (the chopped not shredded kind)
1 tsp. salt
1 bunch green onions, chopped
1 lb sour cream
1 cup melted butter
1 can cream of chicken soup
2c. crushed corn flakes mixed w/ ¼ cup melted butter


Mix potatoes, salt, onions, sour cream, soup & melted butter thoroughly.

Put in 9x13 baking dish.

Cover with cornflakes & butter mix.

Bake at 350 degrees for 1 hour (glass pan 325 degrees)