Cooking and Foodie

Lemon Meringue Pie Non Traditional. Making the pie in a rectangle dish vs a pie pan is so much easier and cutting the pieces is easier.  I like to cut small pieces to enjoy and not have too much dessert at a time.  It is hard to cut a small piece of pie from a circular pie plate without the meringue falling off. With a square piece it seems to stay together better when slicing. When I make most of my pie type recipes I use pillsbury pie crust.  It is just convenient and easy. You will need to bake it for 8 minutes after poking a few shallow holes in the bottom.I use a fork to do this. I don't like a sweet meringue so I used less sugar. You can use up to 6 tablespoons  if you would like. Making the lemon filling yourself is so much better as you control the ingredients. I like a lot of lemon flavor so I used all the zest I could put in. Yum n I went off the Allrecipes recipe just changed a few things. Preheat oven 350 degrees. Bake pie crust for 10 minut...

Scallops, decadence for dinner!! This is something even the novice cook can accomplish.  You can even make this beautiful dish after work and feel that wonderful expensive taste and beauty come to life right before your eyes. The aroma from the searing of these fresh wonderful sea scallops.  The scallops almost melt in your mouth with the sweet shallots that are in the mix and give a little more flavor. I buy my seafood from a store that sells fresh seafood.  You can also buy fresh frozen as well. 1-2 pounds Scallops (4-6 each) 4-8 Tbsp Butter 1-2 Shallots sliced 5 cloves of garlic chopped 1/2 cup white cooking wine 1/2 lemon juiced  you can use also zest a 1/4 tsp if you desire Dill sprigs chopped Green Onions sliced Pat dry the scallops using paper towels. In a large cast iron skillet, medium high heat with a 1 Tbsp butter to start. Once melted add the shrimp cook for 2 minutes or when the top of the shrimp turn a little pink. ...