Baby Strawberry and Honey Pies

With all the craziness from Christmas and New Years, I forgot a recipe I made! Can’t leave anything out!



  • Vegetable oil cooking spray
  • 2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury)


  • 2 tablespoons honey
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon arrowroot
  • 1/2 teaspoon grated orange zest
  • 8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups
  • 1 egg, beaten
  • Special equipment: a 12-count nonstick mini-muffin pan, a 3-inch round cookie cutter, a 2-inch round cookie cutter

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.

For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries.

Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve.


Salsa Guacamole

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well-drained (I used plain Roma tomatoes)
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
(I also added in on green bell pepper, chopped)
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon red pepper sauce (I didn’t use)
1 clove garlic, finely chopped
  1. In medium bowl, mix salsa ingredients.
  2. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
  3. Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.

The Ultimate Beef Stew

Lately all I want to do is cook foods in my new Le Creuset pot! I am looking for recipes specifically so I can use my dutch oven! I love it!

We spent New Year’s Eve with Friends! I (of Course) Cooked! It (Finally) snowed here and got bitter cold! So I thought what better dish to make than beef stew! But not just any Beef stew! I made Tyler’s Ultimate Beef Stew!


  • 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
  • 3 tablespoons butter
  • 2 cups all-purpose flour

  • 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • Sea salt and freshly ground black pepper
  • 1 bottle good quality dry red wine (recommended: Burgundy)

  • 8 fresh thyme sprigs

  • 6 garlic cloves, smashed

  • 1 orange, zest removed in 3 (1-inch) strips
  • 1/4 teaspoon ground cloves

  • 2 bay leaves
  • 2 1/2 cups beef stock
  • 9 small new potatoes, scrubbed clean and cut in 1/2
  • 1/2 pound carrots, peeled and sliced

  • 2 cups frozen pearl onions, a large handful
  • 1 pound white mushrooms, cut in 1/2 ( i used Crimini mushrooms)
  • Horseradish Sour Cream, recipe follows, for garnish

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat.

Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides.

Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits.

Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. I also added one large can of whole San Marzano tomatoes.  Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, and add a dollop of Horseradish Sour Cream.


Horseradish Sour Cream:

  • 1 cup sour cream
  • 1 tablespoon prepared horseradish
  • Olive oil
  • Salt and pepper
  • Chives, finely chopped, as garnish

Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.

I also made Champagne Cupcakes, with Champagne Frosting and topped with Chocolate Covered Strawberry (But I can’t tell you the recipe because then people won’t buy them from me)

What did you do for New Years? I was good, only had a couple glasses of wine! I was DD later on in the night, hubby had a little bit too much, I was also the picture taker as I always am. I don’t mind, as long as there are a few good pictures of me. We were mellow this year. We went to our friend James house :

James made my bacon wrapped smokies (well not mine) but the recipe I have: recipe

Allan, (My Hubby in the middle) Normando, James and the shorty in the front is Karen

Allan, Me (In the Middle) James on the right, Karen in the front

Karen can’t eat flour or eggs, so I felt bad that I made cupcake and she couldn’t have any. So I made her some chocolate covered Strawberries and her name in Chocolate.

Me and my typical pose, with cupcakes! Happy New Year!

This is my fav picture I took of the night! James and his cupcake! I also brought sparklers to put in the cupcakes to make it more special and fun! (I think James appreciated it)

Normy and Me!


Me and My cupcake!

Happy New Year Everyone! Thanks to everyone who reads my blog and tries my recipes! Here’s to 2011 and many more yummy recipes! I can’t wait!