I love Cajun blackened chicken in recipes and I love chicken Alfredo…
its just a “win-win” situation when these two amazing worlds collide!
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by Lisa Pinney
I love Cajun blackened chicken in recipes and I love chicken Alfredo…
its just a “win-win” situation when these two amazing worlds collide!
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by Lisa Pinney
In the past two years, I’ve really enjoyed developing new flavors of cheesecakes with my original 30 + year recipe as a base! I was asked to compile a list recently, and I have 15 specialty flavors in my recipe file!
This one is my newest flavor …fashioned after the famous Pensacola Bushwhacker drink that goes down so easy…its topped with Kahlua infused Whipped Cream…you can just feel that warm Gulf Breeze right now…
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by Lisa Pinney
One of the south’s New Year’s traditions is cooking Black Eye Peas…
This year I saw a version of a gumbo that incorporated these little gems and more…it has turned out to be one of our favorite dishes!
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by Lisa Pinney
I had a variety of berries left over from all the recipes from 4th of July Week and I did the most amazing thing with them!
I used my 9″ Spring form Pan to make a wonderful deep dish pie!
It was easy and looked amazing…
It would be so yummy warm with some creamy vanilla ice cream!
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by Lisa Pinney
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by Lisa Pinney
We don’t fry much in our home, but when we do, pork chops has to be one of my favorites!
I created these to go with that yummy Southwest Pasta salad I posted earlier in the week…easy and delish!
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by Lisa Pinney
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by Lisa Pinney
Coconut Cake was one of my Granny’s favorites and I used to bring it to every Mother’s Day get-together.
This cake was my most requested cake this Mother’s Day as I have created the best of both worlds
by combining coconut cream pie filling and coconut cake!
Coconut lovers…you are so very welcome!
[ingredients]
[method]
Let’s get started!
Bake those cake layers and then let them cool completely!
Since I think the filling is the best part…here’s the pictures!
In a heavy saucepan, whisk together 1/2 cup sugar, 1/4 cup cornstarch and 1/8 tsp salt…
In a large bowl, whisk together 4 egg yolks, 1 cup half & half, 1 cup coconut milk;
pour into the saucepan with the dry ingredients…
Cook over medium heat, whisking constantly about 6-7 minutes, until the mixture starts to bubble…
Cook, whisking constantly, 1 more minute and remove from heat..
Stir in the butter and extracts until smooth…
Then add the coconut…
Remember to pour it in a bowl, place plastic wrap directly on the filling and chill at least an hour…
When cool, assemble like so…
Make that beautiful white fluffy frosting…
Add the coconut to the top and sides…
I saved a little dollop of each for my garnish…
Refrigerate a couple of hours or overnight and enjoy!
by Lisa Pinney
Oh, how I love when the weather gets warm again and I can grill!
I created this delicious salad recipe this week with some marinated shrimp…
It’s a spring celebration on a plate!
[ingredients]
[method]
Let’s get started!
First, whisk the marinade ingredients together…
Pour it over the shrimp and refrigerate at least an hour…
Publix had these beautiful shrimp on skewers for me already!
This is how they looked on the grill along with the rest of our dinner ingredients for the week!
After grilling, set them aside while you prepare the black bean salsa..
Ok…look at them just one more time…swoon…
Anyway, place all the corn and black bean salsa ingredients in a large bowl…
add the spices and the lime juice…
I prefer adding the juice of real limes…but…sometimes…when you forget to buy the real ones…
the plastic lime comes through in a pinch!
Next make your dressing…
Mix the sour cream, milk, spices, lime juice…
Place your lettuce on your plate and top with the Black Bean and Corn Salsa…
Add the delicious shrimp…
Be still my heart!
Add a bit of the dressing…
Enjoy every bite!
by Lisa Pinney
If you love banana pudding, just think of this recipe as banana pudding on steroids!
My son Christopher said it is the best dessert I’ve cooked yet!
[ingredients]
[method]
Let’s get started!
Add the melted butter to the crushed Vanilla Wafers to make the crust…
Make sure to mash it good on the bottom and sides of pan…
Bake on 350 degrees for 10 minutes and cool completely…
In a saucepan, combine the bananas, lemon juice, brown sugar…
Mash it up and begin cooking on low until sugar melts…
Add the bourbon…
I used my immersion blender to make it a little smoother….
Set it aside to cool completely…
With your mixer, blend the cream cheese for 2 minutes…
Add the sugar and beat for another 2 minutes…
Add the eggs one at a time…
And the bourbon…
Finally blend in your banana mixture…
Pour into your prepared pan…
Bake on 350 degrees 45 minutes to 1 hour…
Cool on wire rack about an hour and then refrigerate 8 hours or overnight…
Make the whipped topping and decorate with swirls, lemon juice dipped bananas and the mini Vanilla Wafers…
Mix the caramel and bourbon and drizzle over the top…
Enjoy!