Coconut Cream Pie

It’s been a long road finding the right recipe for the perfect coconut cream pie – but I think I’ve finally found it! I’d tried a couple recipes and none of them seemed to work out exactly as I’d liked. It was always one thing or another…my inability to work with pie crusts, the filling wasn’t firm enough, or there wasn’t enough REAL coconut flavor.

The flavor of this pie is out of this world thanks to the clever use of coconut milk in the custard portion of the pie. Then with the addition of a bit of coconut and vanilla extract, it really puts it over the top. The pie is then topped with a layer of lightly sweetened whipped cream and sprinkled with toasted coconut for another dose of coconut.

It set up and cut beautifully, something that always makes me a little bit nervous when it comes to pies. This is one I’ll be coming to again and again, as it’s such a classic. Now I can move onto tackling the next thing on my hit list – lemon meringue. Have a good weekend everyone!

Source: adapted from Fav Family Recipes

Chicken Paillard with Tomato-Olive Salad

I don’t know about where you guys call home, but it’s definitely starting to warm up around here. I try to keep the A/C off as long as I can, have the windows open – we live in an old home that gets great cross-breezes. On those evenings a really light dinner is a welcome change, not to mention one that can be cooked outside on the grill, to not add any more unwanted heat to the house.

This is another recipe that I came across and tried in the second edition of the Sopranos cookbook. I can just envision Carm, Rosalie, and Adriana sitting around gabbing over something at Vesuvios eating something similar to this. It’s doesn’t really get simpler – basically, a grilled seasoned chicken breast that’s served with a quick salad tossed with a vinaigrette on top.

Figure-friendly, yet still tons of flavor and delicious. Fills you up without bogging you down. And, is super quick. All of those things are welcome in the summer months around here!

Chicken Paillards with Tomato-Olive Salad

4 boneless, skinless chicken breasts
1 Tbsp olive oil
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 Tbsp fresh thyme or basil, chopped

For the salad:
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
kosher salt and ground black pepper
6 cups salad greens
2 ripe medium tomatoes, diced
1/2 cup black olives(such as Gaeta or Kalamata), pitted and coarsely chopped

Preheat grill to medium-high heat.

Place a chicken breast between two sheets of plastic wrap and gently pound the chicken until it is about 1/4-inch thick. Repeat with remaining chicken. Place the pieces in a bowl and toss them with the oil, thyme, salt, and pepper.

In a large salad bowl, whisk together the oil, vinegar, and salt and pepper to taste. Add the salad greens, tomatoes, and olives to the bowl on top of the dressing – but do not toss until ready to serve.

Place the chicken breasts on the grill and cook for about 7-9 minutes on each side, depending on their size. You want an internal temperature of 165 and the juices should be clear. Remove from grill and let rest 5 minutes. You could also certainly cook the chicken breasts on a grill pan or skillet inside.

Arrange the chicken on plates. Toss the greens, tomatoes, and olives with the dressing. Place the salad on top of the chicken and serve immediately.

Source: barely adapted from Entertaining with the Sopranos

Black Forest Cheesecake Cupcakes

You can’t go wrong with cheesecake. Especially cheesecake in cupcake form. These little individual servings are perfect to take to a potluck or cookout. If you manage to get them out of your house before you consume them all!

The base is made from a basic Oreo crust, then filled with a luscious chocolate cheesecake filling. Then they’re baked, cooled, and topped with cherry pie filling and homemade whipped cream. Some chocolate shavings would also do nice for garnish sakes, but I was feeling especially lazy the evening I made these and just enjoyed them without. I didn’t miss them.

I think I might try a spin on this using fresh raspberries when I find them on sale this summer. Or, I bet strawberries would be great too. Have a great weekend everyone!

Source: adapted from Cooking Classy

Blueberry-Chipotle Barbecue Sauce

For me, summer is here officially. There’s nothing that we love more than firing up the grill and enjoying dinner sitting at the picnic table in the backyard. Homemade BBQ sauce is one of those things that some people insist on cooking down for hours upon hours, so if you’re looking for that…keep looking. But if you’re looking for a super quick sauce that takes just a few minutes, that will be the star of any summer cookout or potluck this summer- look no further!

Naturipe had contacted me about participating in the Very Berry Month Of May celebration on their site. A chance to make something with berries? I’m always down for that! I chose blueberries, and ended up using them to create this awesome barbecue sauce. Blueberries are cooked down with a bit of honey and water, then quickly pureed. It’s then combined with basic ingredients to form an absolutely delicious sauce that’s great brushed on pork, chicken, or beef.

I love the purple-tint that the sauce has too – it really screams “BLUEBERRY!”. And it’s definitely there in the flavor as well. A bright fruitiness and change of pace from the traditional barbecue sauces I usually go for.

Naturipe has been kind enough to host a giveaway here at Tide & Thyme. This awesome KitchenAid 7-Cup Food Processor is up for grabs! Slices, shreds, chops – the perfect size for pureeing a few berries, shredding a block of cheese, or making a batch of homemade baby food! To enter just leave a comment below telling me your favorite way to use fresh, in-season berries. Contest will run through June 1st at 12 PM. I’ll chose a winner using a Random Number Generator thingy.

Food Processor Giveaway

Want a couple of extra entries?:

Like Tide & Thyme on Facebook – leave a separate comment letting us know you did so.
Like Naturipe Farms on Facebook – leave a separate comment letting us know you did so.

Also, make sure to stop by their site and enter the giveaway for a chance to win a $500 gift card from Williams-Sonoma. I could think of a bunch of great ways I could put that to use in my kitchen – how about you?

UPDATE: Congratulations to our winner, Entrant #11 – Shanna! Thanks so much for entering, everyone!

naturipegiveaway


Disclaimer: I have been compensated for my time to create a recipe for Naturipe Farms. As always, all thoughts and opinions are my own.