Jamie Salad

This is how I make a salad…

First take a couple of sheets of paper towels


Then take a leaf of lettuce and run it under the cold water in the sink

then lay the lettuce leaf on the paper towel you layed out, Repeat until the sheet is covered in a single layer of lettuce

Then get another couple of sheets and lay that over the lettuce

Do this until you have the desired amount of lettuce you need for your salad

Then lay a few of the leaves of lettuce on a cutting board on top of each other

Then chop them up

Get a big bowl and place the chopped up lettuce in bowl

Repeat the chopping up with the remaining lettuce

Place in bowl


Once the bowl is full of the desired amount of lettuce for your salad

Get an onion, Yellow, white, red what ever color you desire and cut desired amount in rings and place on the lettuce


Then get 8 oz of white mushrooms, wash them and slice them up like so

Place them in the bowl with the lettuce and onions

Then get an english cucumber

Take the plastic off and peel the cucumber and cut the tips off

then slice up thinly and lay that in the bowl as well

Then get a tomato and rinse it off

and chop it up and place in the bowl

Then take an avocado, slice it in half

and take the pit out and scoop the guts out and then slice the avocado up and place in the bowl as well

Then add a little salt and pepper to taste to you salad

and there you have it! A fabulous Jamie salad to serve with Jamie Dressing and Jamie Stuffed Bell Peppers! A Jamie Meal is the BEST MEAL!



Key Lime Pie

Wanted to use the rest of the key lime juice that my mother in law got me last year in Key West. It expires this month so I didn’t want it to go bad…so I made a Key lime pie…


1 Graham Cracker Crust (recipe below), pre-baked
4 egg yolks
Grated zest of 1 or 2 key limes
1 (14-ounce) can sweetened condensed milk
1/2 to 2/3 cup key lime juice (depending on how tart you like your pie), fresh or bottled
1 cup cold heavy cream
2 tablespoons confectioners’ sugar

1.Preheat the oven to 350 degrees F.
2.Using a stand mixer fitted with a whisk attachment

beat the egg yolks

and lime zest for about 2 minutes.

3.Add the condensed milk,
and combine well.

4.Slowly add the lime juice.

When the lime juice is thoroughly incorporated, turn off the mixer. Let the mixture set at room temperature for about 5 minutes, until the filling thickens.
5.Pour the filling into the crust.

6.Bake for about 15 minutes, until the filling appears set but still wobbly. Cool to room temperature on a wire rack. Cover with loosely tented foil (or slip the pie into a pie keeper), and refrigerate for at least 3 hours before slicing. (If you accidentally touch something to the surface of the pie and mess up the finish, don’t sweat it. That’s why God made whipped cream.)
7.For the Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and add the confectioners’ sugar. Whip on low-speed to combine, and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
8.Serve pie topped with whipped cream, and garnish with a little grated lime zest.



Graham Cracker Crust

Makes one 9-inch crust
1 3/4 cups graham cracker crumbs (ground fine from 12 large graham crackers)
1/4 cup light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

1.Preheat the oven to 350 degrees F. Lightly butter your pie plate, and set aside.
2.In a small bowl, stir together the graham cracker crumbs, brown sugar and salt.
3.Add the melted butter and mix thoroughly, first with a fork and then with your fingers. (If the mixture seems too sandy, wet your fingertips under running water, and keep mixing.)
4.Press the mixture evenly into the bottom and up the sides of your pie plate.
5.Bake for 8 minutes.
6.Cool the crust on a wire rack for at least 30 minutes before filling.