Coconut Custard Pie & A New Sponsor

Hello, hello, hello!! I have not blogged in forever! Sorry about that. We've been having good weather and I've been spending lots of time outside enjoying the heat. Sadly we don't get enough warm days here in Calgary. Guess that's the price you pay when you live in beautiful Canada.

Anyhoo, I'm back today to share a very tasty summertime pie - Coconut Custard Pie. It is delish! Not only is this pie delicious it's quick to throw together and the best part, wait for it.... it makes its own crust!! No crust making skills are required to bake this pie. It magically separates into three distinct layers while it's baking. Very cool!

Coconut Custard Pie
adapted from: Food.com

Ingredients:

2 cups milk
1/3 cup melted butter
3/4 cup sugar
1 cup coconut
3 eggs
1/2 cup flour
2 teaspoons vanilla
dash of salt

Directions:  

• Melt butter then add all ingredients into mixing bowl. 
• Mix well. 
• Pour into greased 9" pie plate. (The pie plate will be very full. I set mine on a baking sheet, just in case. I was happy I did, it oozed down the sides.) 
• Bake 50 - 60 minutes @ 350F degrees. I baked mine for about an hour and 10 mins. I waited until the entire pie puffed and turned a golden brown. Make sure you keep checking it! 
• Enjoy the pie warm or cold! It's quite tasty both ways. And a little dollop of fresh whipped cream wouldn't hurt.   

** As your pie cools it will deflate. Don't freak out, that is perfectly normal!

That is it! It couldn't be easier. This is the perfect pie to take to a BBQ. People will think you spent all day making it. It'll be our little secret that it only took you 5 minutes to throw together.  ; ) 

Now a little about my new sponsor - RestoreMyPix. 

I had mentioned awhile back that my hubby's position at work had been abolished and he was offered a severance package, which he took. Ever since he's been working on getting his own business started. Well after weeks and weeks of computer work his site is finally up and running. RestoreMyPix is your one stop shop for all you digital photo needs! Need those old family photos restored to better than original condition, or those old family slides scanned so they're in digital format? Thinking of having a birth announcement or family holiday card made? Why not have one custom created just for you! Stop by and check it out.  =)

Sharing With:
At The Picket Fence
Serenity Now 
Liz Marie Blog 
Lady Behind the Curtain

Cajun Chicken Pasta

I pinned this recipe, from Skinny Taste, months and months ago. I don't know why I waited soo long to try it, it was delicious! I will definitely be making it again. We all liked it, even Miss A, our six year old. Although she found it a little bit too spicy and could only handle a few bites before she switched to cheesy noodles. I on the other hand thought it had the perfect amount of heat. There is quite a bit of chopping, but it is soo worth it! I can't wait to have the leftovers for lunch. Mmm! 

Cajun Chicken Pasta

from: Skinny Taste

  

Ingredients:

• 8 ounces uncooked linguine
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

• Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. 
• Prepare pasta in salted water according to package directions.
• Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
• Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
• Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
• Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
• Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

 **You may have noticed from my pictures that there's no mushrooms or tomatoes. The store was actually out of mushrooms (What, really Safeway?) and I completely forgot the tomatoes. I imagine it's even better with them, and I'll use them next time. 

Sharing With:

33 Shades of Green

Lady Behind the Curtain 

Serenity Now