Hidden Gem: Oprah (and Carrie) says...

... you must take a day trip just 25 minutes outside of St. Louis on Highway 55 to Historic Kimmswick for a piece of the Levee- High Caramel Apple Pecan Pie from the Blue Owl.

Every year, Steve and I gift the boys a new ornament for our Christmas tree.  Our favorite holiday shopping destination for the ornaments? 

The Christmas Haus of Kimmswick.  It is charming and epitomizes the warmth and magic of the holidays.  Anyone who has been to Kimmswick, knows that it is a cardinal sin to step foot anywhere near the city without a visit to the notorious Blue Owl Restaurant.  Period.

For us, it is always for a cup of the delicious white chicken chili (the recipe is HERE and it is amazing) and a piece of the Levee-high Apple Pie (recipe is HERE, though I don't have the kahunas to attempt it).

Not only did this indulgent treat make Oprah's Favorite Things List this year, it has also been touted by Food Network hard-hitters like Paula Deen.  This pie is not only as good as it looks... it is better.  Just be sure to bring a friend (or request a doggy bag), as 18 apples go into one pie!  2 of us couldn't even come close to finishing this piece... superb.

In the kitchen: Jamie Oliver's "Funky Spaghetti" recipe

I saw a recipe for Jamie Oliver's Funky Spaghetti on Oprah.com the other day, and figured it would be the perfect use of the remainder of last week's Thies Farm finds. It totally intrigued me, as the sauce does not require cooking?! Love it!!

The official recipe worked as great inspiration. I modified it, however, to what I had on hand, and it worked out extremely well. That's the beauty of this recipe... you have the freedom to do that! The result: healthy, FRESH, and delish. Even the kids loved it.

I diced 4 large heirloom tomatoes, 4 different kinds and colors, and placed them into a bowl. I then added a splash of red wine vinegar, a splash of garlic infused olive oil, a few diced portabellas, and fresh ground sea salt and pepper to taste.

I then employed my youngest to tear in herbs/veggies from my deck garden including spinach leaves, 2 kinds of parsley, oregano, and basil...

Next, I had him mush everything up with his hands. Note: he LOVED this part =)...

The result: a wonderfully fragrant "sauce"...

I let the "sauce" sit in the fridge for 2-3 hours before I begin the process of preparing the pasta, to allow the flavors to release/blend. This is not a part of Jamie's recipe, but I have found it makes for a more balanced flavor.

When you are ready to eat, boil your noodles- I used a whole wheat linguine noodle.  I also add a dash of garlic infused olive oil to the water, as we are major garlic lovers in our house...

While the pasta is cooking, transfer your sauce into a large sauce pan and heat just enough to take the chill off.  NOTE:  You do NOT want to cook it- just heat it to luke warm. 

Once the pasta is done, transfer the noodles to the sauce DIRECTLY from the water! That's right... NO DRAINING. The heat from the hot pasta further releases the flavor from the veggies and the spices. Phenomenal.

Add fresh Parmesan cheese, fresh ground pepper, and voila...


It is a fabulous recipe for Meatless Monday.  It would also be wonderful with fresh shrimp tossed in! 

Kitchen Mobile Uploads...

I caught a recipe on Oprah the other day, that I knew would be PERFECT for my Labor Day barbecue. The recipe turned out SO amazingly well... I had to share! NOTE: I am a terrible cook, so if I can do it... you can do it! =)

Mar-a-Lago Key Lime Pie

This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida.

Graham Cracker Crust:
3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt

Filling:

4 egg yolks

1 can (14 ounces) condensed milk

2/3 cup fresh Key lime juice

1 lime , grated zest

Topping:
1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract
1 square of white chocolate- grated

To make graham cracker crust:

Preheat the oven to 325°.Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge..

Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling:

While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated...

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes...

To make topping:

Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving. Note: as I am FAR too lazy AND am not interested in the trillion calories and fat grahams that heavy cream delivers... I substituted Cool Whip and it was perfect!

Top with grated white chocolate and voila!