A few weeks ago while in Chicago, we ate at RL and ordered their key lime pie for dessert. I knew Alex loves key lime pie but is not wild about graham cracker crust and this one had a gingersnap crust. Even after a very filling dinner, we were both scraping the plate with our forks for crumbs. It was the best key lime pie we had both tasted!

When I got home and started looking for the recipe, I discovered that this key lime pie is a favorite of Oprah! There was a slim chance I would find the real recipe, so I started baking. My local Trader Joe’s had these Triple Ginger Snap cookies and loved the flavor they added to the crust. With enough lime in the filling and topped with Chantilly cream, this version is a pretty close second to RL’s key lime pie. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Key Lime Pie

10 ounces gingersnaps

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

2 egg yolks

1 can (14 ounces) of sweetened condensed milk

3 tablespoons grated key lime zest

1/2 cup key lime juice (about 4-6 limes)

1 cup heavy cream

1 tablespoon vanilla extract

1/4 cup granulated sugar

Crust: Process gingersnaps in a food processor until they are fine crumbs. Add melted butter and sugar, and pulse until the mixture is moistened. Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 degrees until the edges are dry and set (center will be moist), about 5 minutes. Transfer to a wire rack and let cool completely.

Filling: Beat egg yolks on medium speed until blended. Add condensed milk, lime zest, and lime juice, and mix well. Pour the filling into the cooled crust and bake at 350 degrees until the edges of the pie are set but the center still jiggles slightly about 15 minutes. Transfer the pie to a wire rack and let cool completely. Refrigerate the pie for at least 2 hours or up to overnight to allow it to set.

Chantilly Cream: Using a whisk attachment on an electric mixer, combine cream and vanilla on a low speed. Add sugar and gradually increase the speed. Continue to beat for about 2 minutes or until the mixture thickens and soft peaks form. Garnish pie with lime zest or lime slices and keep refrigerated.

Now that we have a backyard, Alex and I love hosting our friends for a cookout. With the help of lawn bug repellent (this stuff is amazing) and a variety of meat and veggies, we have a party. I do have a hard time coming up with party appetizers that please most crowds. Spinach Artichoke Dip is my go-to for cooler weather, but I needed something chilled for summer. Alex quickly reminded me how much “I” like pimento cheese (it is one of his favorite dishes)! This dish is not great if you have diary-free guests, but it can be paired with celery for gluten-free guests to enjoy. My pimento cheese recipe is super simple and can be tailored to fit your preference. I am not wild about mayonnaise and love spicy foods, so sometimes I only add about 3/4 cup of mayo and closer to 1/2 teaspoon of cayenne pepper. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Pimento Cheese

1 1/2 cups (about 6 oz.) grated extra-sharp yellow cheddar

1 1/2 cups (about 6 oz.) grated extra-sharp white cheddar

1 cup mayonnaise

1/4 cup (about 2.5 oz) diced drained pimento peppers

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

Grate yellow and white cheddar on a medium or fine grate. Mix grated cheese, mayonnaise, pimento peppers, cayenne pepper, salt, and black pepper in a bowl until well combined. Cover and chill until cold (about 1 hour). Serve with crackers, celery, or on bread.

The first official day of summer is Friday, but it has felt like summer for me for weeks. I love dining al fresco, even when most would consider it too hot outside. The heat makes me crave lighter dishes, but I have a hard time finding something light with flavor. Sorry iceberg lettuce, but a bland leafy salad doesn’t always cut it. My dad introduced me to this spicy chicken salad with cheese wafers and now it is one of my summer staples! I prefer this version of spicy chicken salad because it has less mayonnaise and more crunch. The cheese wafers are a great alternative to boring crackers, but it is difficult to not eat a whole batch. I have not tried to make a gluten-free version, but I am curious how they would taste with almond or rice flour. Download the full recipes below! xoxo

Photos via Alex Phillips.

Print recipe for Spicy Chicken Salad

Print recipe for Cheese Wafer 

2 chicken breasts

2 teaspoons minced garlic

2 celery stalks, diced

1 shallot, diced

1/2 cup spicy pickle chips

3 tablespoons diced pimentos

1/2 cup chopped toasted pecans

1/3 cup mayonnaise

2 tablespoons spicy pickle juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (1/4 for mild)

Boil or bake chicken breasts until cooked through. Shred chicken with a fork and combine with other ingredients in a large bowl. Mix well and chill until ready to serve.

1/2 cup unsalted butter, sliced

2 cups coarsely grated cheddar cheese

1/2 cup finely grated parmesan cheese

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Combine butter, cheese, flour, pepper, and salt in a food processor and pulse several times until crumbly. Then process for 30 seconds to 1 minute until dough forms. Transfer the dough to a sheet of parchment paper and roll it into a log about 2 inches thick and refrigerate for at least 1 hour. Preheat the oven to 350 degrees. Cut chilled dough into 1/4 inch thick slices and arrange them on a baking sheet where they are not touching. Bake for 12 minutes or until golden and crisp. Immediately sprinkle with salt and cool before serving.

If Alex and I were to divide up household duties, I would always cook and he would always wash dishes. I do about 90% of the cooking, but occasionally Alex will surprise me with a delicious meal (usually on the grill). Alex grew up eating artichokes often and even claimed it as his favorite food in Kindergarten. I wasn’t as wild about them, but after trying grilled artichokes I was sold. I loved Alex’s grilled artichokes so much, that I asked him to be a guest “chef” for today’s blog post! Enjoy! xoxo

Print recipe for Grilled Artichokes

2 large artichokes

1 lemon (quartered)

1/2 cup olive oil

1 tablespoon garlic minced

1 teaspoon salt

1 teaspoon black pepper

Fill a large bowl with cold water and add juice from one lemon wedge. Trim the tops and stems of artichokes, then cut in half lengthways. Place artichokes in cold lemon water to prevent them from turning brown. Bring a large pot of water to a boil and add artichokes for about 15 minutes. In a small bowl mix the remaining lemon, olive oil, garlic, salt, and pepper. Drain artichokes and bush olive oil mixture on both sides. Add artichokes to a preheated grill at medium/high, and use foil for easier cleanup. Grill for about 8 minutes while frequently turning and brushing on the olive oil mixture. Serve immediately.

As a kid, I never ate banana bread because my mom doesn’t like bananas. Of course, one of Alex’s favorite things his mom made growing up was banana bread. Not knowing much about baking bread or the flavors that mix best with bananas, there was a lot of trial and error. I started off with a basic Southern Living recipe and made multiple modifications as I went. I am sure my banana bread doesn’t compare to his mom’s, but Alex has requested it multiple times and that is a win to me! xoxo

Images via Alex Phillips.

Print recipe for Banana Bread

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 very ripe bananas

1 teaspoon fresh lemon juice

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup milk

1/2 cup chopped pecans

Preheat the oven to 350 degrees. Sift flour, baking soda, salt, and cinnamon in a large bowl. Mash bananas with lemon juice in a small bowl. Beat butter, sugar, and vanilla on medium speed until light and fluffy. Add eggs until blended. Add flour mixture to butter, alternating with milk, beating on low until blended. Add banana mixture until blended (just a few seconds). Pour batter into a greased 8×4 inch loaf pan and bake for 55 to 60 minutes.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Sausage Balls

Sour Cream Coffee Cake

Mini Frittatas

Am I the only one who uses Cinco de Mayo as an excuse to eat endless amounts of Tex Mex? Alex had been asking for a mortar and pestle for a while and I finally got him one for his birthday. I thought it was kind of silly but quickly realized how much easier it was to make guacamole with it. Since we have been eating guacamole nonstop, I have perfected a simple recipe that doesn’t require a lot of prep time in the kitchen. My fridge is already stocked with avocados for a weekend of Tex Mex to “celebrate” Cinco de Mayo! xoxo

Images via Alex Phillips.

Download the recipe for Guacamole

3-4 ripe avocados

1/4 teaspoon of salt and pepper

1/4 teaspoon of cayenne pepper (only use a dash if you want mild)

1/2 teaspoon of Trader Joe’s Chile Lime Seasoning

3 tablespoons of Mrs. Renfro’s Mild or Medium Salsa

Mash avocados until the texture is smooth, either using a mortar and pestle or fork. Add salt, pepper, cayenne, Trader Joe’s Chile Lime Seasoning, and Mrs. Renfro’s Salsa. Mix well until combined and serve with tortilla chips. Add a squirt of lime juice to preserve avocado from coloring.