This has to be one of my favorite things to make…particularly in the summer when pretty much everything is itching to be thrown on the grill. It’s easy, can for the most part be done ahead, and the clean-up is a cinch!  I’m sure there are other great marinades out there, and I have a couple of variations that I do as well, but this one is in my opinion, the most flavorful and a twist different than your basic steaky sort of marinade.

I made the flank steak a couple of days ago to take to another friend who just had a baby.  And in my haste to get out the door, I forgot to take a picture of the finished product.  So oh well.  And you’ll never believe that not only did I have to jump start my car in the morning, I had to do it again on my way to take the meal.  And this time I at least knew all of the steps to do it correctly since I’d just typed it up that afternoon for all of you!

So anyhow…the recipe.

Ingredients:

• 1- flank steak (I like to get as close to 2 lbs as I can.  They shrink up a good amount and there are a ton of things you can do with the leftover steak….think quiche, fajitas, sandwiches.) 
• 4 tsp Gourmet Garden Ginger (it is fresh ginger already ground up in a tube…much more flavorful than the dried stuff and easier than the fresh root.) 
• 1 lime
• 1/3 c Soy sauce
• 2 Tbsp minced garlic
• 1/2 tsp Lawrys seasoned salt
• 1/2 tsp thyme 
• 1 tsp parsley 
• 1/2 tsp fresh ground pepper

Put your steak in some sort of dish that you can marinate it in for several hours.  I always do this part first thing in the morning (sometimes even while my kids are eating breakfast.)  It’s the best if it marinates at least 8 hours, and it’s unbelievable if you even do it overnight.

With a fork, pierce the meat several times on one side.

Put 1 Tbsp garlic on top, and then 2 tsp of the ginger paste.  Then smear that all around to cover the meat…you can use a fork or your hand.  Just cover it semi-evenly.

Evenly sprinkle about 1/4 tsp of Lawrys, 1/4 tsp thyme, 1/4 tsp fresh ground pepper, 1/2 tsp parsley all over the meat.

Once the meat has the seasonings all over it, squeeze 1/2 of the lime over top of it, and pour about 3 Tbsp of Soy sauce evenly around the top of the steak.  It will look about like this picture below.  Then flip the whole steak over and do the same entire process from piercing to soy sauce to the other side.  Cover with plastic wrap and keep in fridge 8+ hours til it’s time to grill it.

To grill it, I get my grill preheated to somewhere round about 375-400 degrees.  The key to a good sear on the outside is not to stand there messing with it.  Put the steak on the grill, close the top and set a timer for about 8 minutes.  And then leave it alone til the timer goes off.  Flip the steak, set the timer for another 8-9 minutes and then go out and check it for doneness using the hand method I showed you yesterday.  For those of you who like your steak medium rare to medium, it’s probably done to your liking after this time period.  For those of you who want it a little less pink in the center, you may want to keep it on a bit longer.  Be aware though that because of the cut of a flank steak, the center will have more pinkness, while the edges of the entire steak will be cooked more.  When serving a crowd, keep this in mind depending on the way everyone likes their steak.  You’ll end up with varying levels of doneness on this cut of meat.

When you take the steak off of the grill, let it “rest” without cutting it for about 5-8 minutes.  This will allow it to seal in the juices a bit more.  When you cut this steak, you’re going to cut it on a 45 degree angle so that your pieces will look much wider than if you cut straight down.

I of course forgot to take a picture, but I found another one to show you from a lady named Kath Dedon (thank you google images.)

I think that for this simple steak, it’s nice to have a starch to accompany it.  My family loves onion roasted potatoes, and the following recipe is great!  In case you forget the ingredients, look on the back of the Lipton Onion Soup box because that’s where I got it!

It’s about 2 lbs of potatoes (i like red skinned for these), 1/3 c oil (I prefer olive b/c it’s healthier), and 1 packet of Lipton Recipe Secrets Onion soup mix.  Cut your potatoes into bite sized chunks, put them in a ziplock bag, add the oil and soup mix and shake.  Bake at 425 for about 35 minutes or until golden brown.

This is a super easy meal and guests always love it too.  I recommend serving it with a green salad or green beans…something green anyways.

Hope you all enjoy this one!  Would love to hear your feedback when you try it, and believe me…it’s one worth trying!

 Don’t forget, you only have a few more days to enter to win the giveaway of the Fascinator

For the longest time my husband refused to eat quiche.  He said it was a girly food…like the cucumber sandwich and strawberry soup kind of girly food.  I’ve always loved it, so I set out to find a really good basic quiche recipe and make it better.  And since then in our house, quiche has become a refrigerator clean-out sort of food.  You know when you have some ingredients that don’t have much life left on them but you can’t figure exactly what to do with them all in one dish….well, make a quiche.  And now, it’s become a favorite among my family and our friends.  Today I’m making one to take to a friend who just had a baby, per her request.  And as easy as they are to make, I’m delighted to oblige.  Throw in some fresh fruit and a side salad, and we have one healthy, hearty, and fresh tasting meal.  And…you can make it in the morning!

The basic recipe requires 1 pie crust, 5 eggs, and 1 1/2c half and half.  Add some Lawrys seasoning, fresh ground pepper, and that’s the basics.

But honestly, I think basic can get boring.  So I like to spice it up.  Besides, if you’re gonna be cleaning out your fridge, you’re gonna move away from boring really quickly anyhow.

So, consider the following that I personally think you should always include.

• Some variety of sauteed onion (whether it’s onion, leeks, shallots, etc….they pack some serious flavor punch.)  I always put garlic as well…no matter which other of these I use too.
• Meat (bacon, sausage, chicken, leftover steak pieces, ham, etc)
• Cheese….and usually a couple of kinds (I often have cheddar, and then maybe brie, goat cheese, jalapeno cheddar, feta, whatever you have in your fridge!)
• Veggies…I usually put fresh spinach leaves, & tomato (also try things like broccoli, artichoke, etc.)

Pre-bake the pie shell til it’s golden brown (usually on about 425 for 10-15minutes.)  I typically always either make a pastry if I don’t have any, but the easiest is to use the frozen deep dish shells, or the pre-rolled out pastry dough.

While that’s baking, if you’re using an uncooked meat like bacon or sausage, then go ahead and cook that fully.  Today I’m using bacon.  I pre-cut it into small pieces with a pair of awesome kitchen shears that I have by Cutco and then cooked it til it was crispy.  I highly recommend snagging a pair of these if you can.  I use them to trim chicken, cut through those annoying plastic things on kids toys, etc.  They will even cut a penny in half!

Drain the bacon on a paper towel and then put it in the bottom of the baked pie shell.

Then layer that on top of the bacon in the crust.

Today in my fridge I had some jalapeno monterey jack, cheddar, and goat cheese….so what you see below is a mix of all 3!  I always put the cheese on last because it sort of creates a crust on top once you add the egg/half and half mixture.

I always make at least 2 quiches at a time because it’s so easy and they freeze well.  

 My mom taught me this handy trick for making quiche.  Since the egg and half and half mixture makes the quiche runny, it’s best to put them on a pan in the oven and THEN pour the egg mixture in.  Also if any bubbles over, make sure you have a pan beneath or you’ll have a nasty burned mess in the bottom of your oven. 

Bake them at 375 for about 45 minutes or until lightly browned on top and they don’t jiggle in the center at all.  You want to let them set for about 15 minutes before you cut them as well.  I often make them in the morning and just heat it up again for supper for about 20 minutes with a piece of foil covering the top so that the crust doesn’t burn.

So…if you’re looking for something easy to make that’s yummy.  Give this a shot!  My absolute favorite combo is the ingredients above but instead of the jalapeno monterey jack cheese, I love brie and goat cheese with the cheddar.

Oftentimes when I make a flank steak (I’ll share that recipe next time I make it) and we have leftovers, I’ll put pieces of that with sauteed onions and mushrooms and a spicy cheese to make a quiche.  Another good one is to use rotisserie chicken with sundried tomatoes, spinach, feta, and artichokes.   Some other things that can be fun to add… roasted red peppers, swiss cheese, thinly sliced zucchini, shrimp or crabmeat….get creative and have fun with it!

Bon Apetit!

I made this dish for dinner last night after sort of a hiatus from inspired cooking.  As you know if you’ve been reading here lately, my Hubs has been working late for about the past 6 weeks on a major project, so the dinner department suffers severely.  It’s just not as much fun not having dinner as a family and thus, I just don’t feel like getting creative lately.

I don’t know what it was yesterday, but something hit me and the cooking bug bit me again!  Oh happy day!  I scoured my cookbooks until I found something that sounded amazing that I knew I had all the ingredients to make.  And, I found this amazing gem from Sarah Foster of Foster’s Market.  I shared one of her cookbooks with you the other day in the  post I did on Chocolate Whopper cookies , but these recipes today come from one of her other cookbooks that is equally inspiring and delicious called Fresh Everyday which you can buy HERE.

 I should also tell you that I didn’t have a whole chicken when I made this.  I used bone-in/skin-on chicken breasts and in the places it said to put stuff in the cavity, I just sort of crammed the things directly below the boned part of the breast.  And I’m happy to say, it still turned out amazingly!!!  I’m a bigger fan of the white meat anyways.  I can’t tell you how flavorful and yummy this was.  And if you think you’re afraid of or don’t like curry…think again.  This basically creates a spicy, sweet, just overly mouth-watering piece of meat.  And the sauce that you pour over it at the end….oh my goodness.  I can’t wait to make this again!!!

So without further ado, I introduce you to Lemon Curry Roasted Chicken and the perfect side to accompany it, Rice Pilaf for every season!  I just roasted some broccoli to add a little green to our plates!  (If you don’t know how to roast broccoli, just throw some florets into a ziplock bag, lightly coat with olive oil, season with a bit of season salt like Lawrys, pepper, and a little garlic.  Toss it all together in the bag, then evenly spread on a lined baking sheet.  I usually bake about 15 minutes at 375.  It’s so flavorful and lovely.  And my kids actually devour broccoli this way too!)

OK ok…the recipes!

Lemon-curry roasted chicken
Adapted from Fresh Every Day by Sara Foster
1 3- to 3 1/2-pound chicken
2 lemons, halved
1 apple, halved and cored
2 cinnamon sticks
3 tablespoons olive oil
1/4 cup curry powder
1 tablespoon light brown sugar
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
Leaves from 6 to 7 fresh thyme or lemon thyme sprigs (about 2 tablespoons)
1 cup chicken broth
1/2 cup dry white wine

1. Preheat oven to 425 degrees.

2.  Remove the giblets and loose fat from the cavity of the chicken.  Rinse the chicken inside and out and pat it dry with paper towels.  Place the chicken, breast side up, on a roasting rack set inside a large roasting pan or ovenproof skillet.  Squeeze the juice from the lemons over the chicken and inside the cavity.  Place 2 of the squeezed lemon halves, the apple halves, and cinnamon sticks in the cavity of the chicken and place the remaining lemon halves in the bottom of the pan.

3.  Stir the olive oil, curry powder, brown sugar, salt, pepper, and thyme together in a small bowl to make a paste.  massage the paste into the skin of the chicken and let the chicken sit 20 to 30 minutes at room temperature to marinate before cooking.

4.  Pour the broth and wine around the chicken and roast for 1 hour 20 minutes to 1 hour 25 minutes, basting frequently, until the juices run clear when the chicken is pierced with a knife in the thickest part of the thigh or an instant-read thermometer inserted into that point registers 170 to 175 degrees F.  Add a cupful of water or wine to the pan if it gets dry.  Let the chicken rest for 10 to 15 minutes before carving.

Like I said…I used 4 large chicken breasts for this…and no complaint here from the result!

Ok…now, the rice pilaf, which was also unreal!!!

 Long Grain and Wild Rice Pilaf with Quinoa, Golden Raisins, and Orange Zest

1 Tbsp unsalted Butter
1 Tbsp olive oil
1 Leek washed well, trimmed and julienned (I didn’t have a leek, so I just julienned an onion.)
1 c long grain wild rice (rinsed and drained)
2 1/2 c. chicken broth
1 large carrot trimmed and julienned
grated zest and juice of 1 orange
2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 c. quinoa
2 Tbsp hopped fresh flat-leaf parsley (I used dried b/c i didn’t have fresh)
1 Tbsp fresh thyme leaves (used dried again here…just add it in when you add the quinoa so that the dry herbs have time to flavor the dish and soften.)
1/2 c. golden (or regular) raisins

(depending on the cook time of the rice you use…about 2/3 that cook time.)

2. While the rice simmers, rinse the quinoa in a fine mesh strainer and drain well.  Add the quinoa to the saucepan with the rice and stir to combine.(If you’re using dry herbs, I’d add the in at this point too.)  Replace the lid and simmer the quinoa and rice for another 15-20 minutes, until all the liquid is absorbed and the grains are soft and fluffy.

3. Remove the saucepan from heat and stir in the parsley, thyme (if you’re using fresh herbs…do this here), and raisins.  Serve warm with salt and pepper to taste as needed!

Enjoy!!  And if you make this (which you totally should), then leave me a comment later to tell me what you thought!

Much love,
Logan

I made this dish for dinner last night after sort of a hiatus from inspired cooking.  As you know if you’ve been reading here lately, my Hubs has been working late for about the past 6 weeks on a major project, so the dinner department suffers severely.  It’s just not as much fun not having dinner as a family and thus, I just don’t feel like getting creative lately.

I don’t know what it was yesterday, but something hit me and the cooking bug bit me again!  Oh happy day!  I scoured my cookbooks until I found something that sounded amazing that I knew I had all the ingredients to make.  And, I found this amazing gem from Sarah Foster of Foster’s Market.  I shared one of her cookbooks with you the other day in the  post I did on Chocolate Whopper cookies , but these recipes today come from one of her other cookbooks that is equally inspiring and delicious called Fresh Everyday which you can buy HERE.

 I should also tell you that I didn’t have a whole chicken when I made this.  I used bone-in/skin-on chicken breasts and in the places it said to put stuff in the cavity, I just sort of crammed the things directly below the boned part of the breast.  And I’m happy to say, it still turned out amazingly!!!  I’m a bigger fan of the white meat anyways.  I can’t tell you how flavorful and yummy this was.  And if you think you’re afraid of or don’t like curry…think again.  This basically creates a spicy, sweet, just overly mouth-watering piece of meat.  And the sauce that you pour over it at the end….oh my goodness.  I can’t wait to make this again!!!

So without further ado, I introduce you to Lemon Curry Roasted Chicken and the perfect side to accompany it, Rice Pilaf for every season!  I just roasted some broccoli to add a little green to our plates!  (If you don’t know how to roast broccoli, just throw some florets into a ziplock bag, lightly coat with olive oil, season with a bit of season salt like Lawrys, pepper, and a little garlic.  Toss it all together in the bag, then evenly spread on a lined baking sheet.  I usually bake about 15 minutes at 375.  It’s so flavorful and lovely.  And my kids actually devour broccoli this way too!)

OK ok…the recipes!

Lemon-curry roasted chicken
Adapted from Fresh Every Day by Sara Foster
1 3- to 3 1/2-pound chicken
2 lemons, halved
1 apple, halved and cored
2 cinnamon sticks
3 tablespoons olive oil
1/4 cup curry powder
1 tablespoon light brown sugar
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
Leaves from 6 to 7 fresh thyme or lemon thyme sprigs (about 2 tablespoons)
1 cup chicken broth
1/2 cup dry white wine

1. Preheat oven to 425 degrees.

2.  Remove the giblets and loose fat from the cavity of the chicken.  Rinse the chicken inside and out and pat it dry with paper towels.  Place the chicken, breast side up, on a roasting rack set inside a large roasting pan or ovenproof skillet.  Squeeze the juice from the lemons over the chicken and inside the cavity.  Place 2 of the squeezed lemon halves, the apple halves, and cinnamon sticks in the cavity of the chicken and place the remaining lemon halves in the bottom of the pan.

3.  Stir the olive oil, curry powder, brown sugar, salt, pepper, and thyme together in a small bowl to make a paste.  massage the paste into the skin of the chicken and let the chicken sit 20 to 30 minutes at room temperature to marinate before cooking.

4.  Pour the broth and wine around the chicken and roast for 1 hour 20 minutes to 1 hour 25 minutes, basting frequently, until the juices run clear when the chicken is pierced with a knife in the thickest part of the thigh or an instant-read thermometer inserted into that point registers 170 to 175 degrees F.  Add a cupful of water or wine to the pan if it gets dry.  Let the chicken rest for 10 to 15 minutes before carving.

Like I said…I used 4 large chicken breasts for this…and no complaint here from the result!

Ok…now, the rice pilaf, which was also unreal!!!

 Long Grain and Wild Rice Pilaf with Quinoa, Golden Raisins, and Orange Zest

1 Tbsp unsalted Butter
1 Tbsp olive oil
1 Leek washed well, trimmed and julienned (I didn’t have a leek, so I just julienned an onion.)
1 c long grain wild rice (rinsed and drained)
2 1/2 c. chicken broth
1 large carrot trimmed and julienned
grated zest and juice of 1 orange
2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 c. quinoa
2 Tbsp hopped fresh flat-leaf parsley (I used dried b/c i didn’t have fresh)
1 Tbsp fresh thyme leaves (used dried again here…just add it in when you add the quinoa so that the dry herbs have time to flavor the dish and soften.)
1/2 c. golden (or regular) raisins

(depending on the cook time of the rice you use…about 2/3 that cook time.)

2. While the rice simmers, rinse the quinoa in a fine mesh strainer and drain well.  Add the quinoa to the saucepan with the rice and stir to combine.(If you’re using dry herbs, I’d add the in at this point too.)  Replace the lid and simmer the quinoa and rice for another 15-20 minutes, until all the liquid is absorbed and the grains are soft and fluffy.

3. Remove the saucepan from heat and stir in the parsley, thyme (if you’re using fresh herbs…do this here), and raisins.  Serve warm with salt and pepper to taste as needed!

Enjoy!!  And if you make this (which you totally should), then leave me a comment later to tell me what you thought!

Much love,
Logan

This morning when I woke up it was still raining…and my house smelled like poop from our septic tank issues. 

UN-Awesome.

Since I really didn’t do much of anything productive yesterday with the rain, I thought I’d kill 2 birds with one stone today…make something to show for and abolish the literal crappy smell in my house.

Baking time!!!

Little did I know the problem these cookies would cause for me today.  I’m so glad I gave most of the pie that I made the other day away…or all of this yummy goodness around would be seriously problematic!  I took an entire tin of these cookies to lunch at McDonalds with friends today…I have to get them out of my house.  I mean it…it’s like having Cadbury Cream Eggs around….not a redeemable thing about them for my waistline!  My friends all agreed….these things are so good they’re bad!

If you’ve never heard of Sara Foster, then you should look her up.  She has a couple of restaurants called Foster’s Market in the Raleigh/Chapel Hill, NC area and a couple of cookbooks to her name that never disappoint. I promise! 

<————– This recipe for Chocolate Whoppers is from this cookbook which you can get for a good deal HERE.

You will love me for this…but you will also hate me for this.  They are just ridiculously good…and I’ve never really considered myself a chocolate chocolate chip cookie kind of person.  I stand completely….

reformed!

Without further ado…. I introduce you to the newest nemesis to hit my kitchen this week…

The Chocolate Whopper!

6 ounces semisweet chocolate (preferably high-quality baking chocolate, such as Valrhona or Callebaut), chopped into large chunks
2 ounces unsweetened chocolate, chopped into large chunks
6 tablespoons (¾ stick) unsalted butter
2 large eggs
1 tablespoon plus 2 teaspoons instant espresso powder (I didn’t have this so I just ground some coffee super fine….they are still TO DIE FOR!)
2 teaspoons pure vanilla extract
¾ cup sugar
⅓ cup all-purpose flour (yes you read this right!)
1 teaspoon baking powder
½ teaspoon salt
2 cups coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

1. Preheat the oven to 325 degrees.

2. Lightly grease 2 baking sheets and set aside. (I just lined sheets with parchment paper)

3. Melt together the semisweet chocolate, unsweetened chocolate chunks, and butter in a double boiler over low heat until just melted, stirring occasionally. (Note: Do not overheat; remove from the heat as soon as chocolate has melted.) Stir to blend the chocolate and butter, and set aside. (I cheat…and do not use a double boiler…I just stir constantly and do this over low heat on the stove.)

4. Cream together the eggs, espresso powder, and vanilla in a large bowl with an electric mixer. Add the sugar and mix until thick and creamy.

5. Sift together the flour, baking powder, and salt in a separate bowl and stir to mix. Set aside.

6. Add the chocolate mixture to the egg mixture and blend until well combined. Add the flour mixture and stir just until the dry ingredients are moist.

7. Fold in the walnuts and chocolate chips. (Note: The batter will be very moist—similar to the consistency of cake batter.)

8. Scoop the batter with a ¼-cup (2-ounce) ice cream scoop or by the heaping tablespoon and drop onto the prepared baking sheets about 3 inches apart. (Note: Bake right away, before the chocolate begins to cool and harden.) (I didn’t make them this big, so I got a little over 2 dozen total)

9. Bake 10 to 12 minutes, turning the baking sheets once during the cooking time. The cookies will still be very gooey inside and soft, but do not overcook or the cooled cookies will be dry. Cool about 10 minutes on the baking sheets before gently removing the whoppers to a baking rack to cool completely.

Don’t hate me because these are beautiful!
Much love,

Logan

Before I tell you this recipe, I have to apologize in advance that this pie will ruin your quest to be thin.  It will insure your jello jog, make you feel self conscious in your hanky pankys, and all in all destroy any shred of will power you might be trying to advance for Lent.

That being said…you will bite into a mouthful of this stuff and enjoy what I think a little slice of heaven must really be like.  I feel confident God will have this available for me in heaven.

Truth is though, I am not on a quest to be your Jillian Michaels. (Although I wouldn’t mind looking like her!)  I am not your Paula Deen either.  But, I am just your friend who will on occasion share a recipe that will make your worst days better….and this recipe is just that!

I took a gazillion pictures today, which frankly I think is a little annoying, so you have to tell me yourselves if you like the picture thing or if you’d prefer I ditch it in favor of just a written recipe.  I do know that for many of you though, the pictures are what put a recipe within your reach and if that’s the case, then it’s worth it to me to keep taking pictures to make you know that gourmet-like cooking is completely within your reach!

So before I introduce you to this decadent treat, I have to tell you why I made it.

This may come as no surprise to you, but I am my neighborhood’s official Welcome and Care Coordinator.  Basically when someone new moves in, I take them flowers, or pie, or dinner, or coordinate others to do it too!  I am the Welcome Wagon for our neighborhood and I am so excited about it!  And after a year of not having a single person to welcome around here, I have 2 in one week!  Oh joy!  So one of them I’m taking flowers to, and the other one I’m taking this pie.  And then I’ll flip flop in a few days and do it again!  This is so up my alley I can’t even tell you!

Anywho….here’s the pie!

Toasted Coconut Caramel Cream Pies 
(makes 2)

1 can sweetened condensed milk                        1 bag coconut
1 8 oz pkg cream cheese                                     1 c. chopped pecans
1 16oz pkg Cool Whip                                        1 stick butter (1/2 c.)
2 deep dish pie crusts                                          Caramel Ice Cream Topping

Bake crusts as directed by package and set aside to cool.  Toast coconut on baking sheet in the oven…at about 350 degrees.  Takes about 20 minutes, but you need to check it and stir it around about every 4 minutes til browned.  Melt butter in large saucepan and brown pecans for about 5 minutes or so.  Add toasted coconut to nut/butter mixture and continue to brown some more…over about medium heat.  You will need to be almost constantly stirring this to make sure it doesn’t burn. Set aside to cool.  Mix cream cheese and sweetened condensed milk well in electric beater til smooth.  Fold in cool whip.  Once everything is completely cooled, layer fluff mixture, coconut mix, and drizzle caramel topping 3 times in pie shells.  Refrigerate to set a few hours before serving.

I use these frozen crusts, but see how on the right I re-pinched the sides to keep it from looking so storebought.  So if I’ve given you these pies before know that I do love you enough to make homemade crust, but just don’t do it here!

Above you can see the difference from plain coconut to toasted. Also, here’s the butter and nuts to brown in a large saucepan!  This one is my favorite and it’s by All-Clad.  A good all purpose pan is something every cook should have in my opinion!

Once the nuts begin to brown, add the coconut and continue to brown all together.  Keep stirring so you don’t burn this yummy, crunchy mixture!  See the way it looks different from when you add it to when it’s done?

Blend the cream cheese and condensed milk til smooth, and hand fold in the Cool Whip.

Make sure you don’t forget to prick the pie crust with a fork or this giant bubble effect will happen! Oops!

Onc everything is cool, begin layering everything.  Do this 3 times til you’re done!  Then Voila!  Yumminess after chilling!

Bon Appetit!!!

– Logan