Lime Pie

Another taste of summer. Everyone loves this pie and I love how quickly it can be put together. It's the perfect dessert on a hot day.

Lime Pie

1 can (14 oz.) sweetened condensed milk

1/2 cup freshly squeezed lime juice (about 4 limes)

1 tablespoon lime zest

1 cup frozen whipped topping plus more to top, thawed

1 baked pie crust or graham cracker crust, cooled

Beat milk and lime juice in a large bowl until smooth. Add lime zest. Fold in 1 cup whipped topping and spoon mixture into pie crust. Spread whipped topping over the pie filling and grate a little lime zest over the whipped topping. Refrigerate for about two hours or until set.

9 inch Pie Crust

1 cup Domata Flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

3 tablespoons cold water

Mix Domata flour and salt together. Cut in shortening until pieces are the size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Roll out between two pieces of plastic wrap then line pie plate. Crimp edges, prick bottom and sides with fork and bake at 475º for 8 to 10 minutes. Cool completely before filling.

Graham Cracker Crust

1 box S'moreables by Kinnikinnick, or 1 1/2 cups of favorite GF graham cracker

1/4 cup powdered sugar

6 tablespoons unsalted butter, melted

Preheat oven to 350º. Mix S'moreables in food processor until finely ground. Add powdered sugar and butter and pulse until well blended. Pat into pie pan and bake for 10 to 12 minutes. Cool completely before filling.

What's For Dinner Wednesday: Shrimp & Asparagus Risotto

We love risotto. This risotto is a treat when asparagus first arrives in late spring and is still lovely throughout summer. Give it a try before all the asparagus is gone.

Shrimp and Asparagus Risotto

5 cups chicken broth, simmering

1/2 cup dry white wine or broth

3 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup finely minced onion

1 1/2 cups Arborio rice

1/2 lb. fresh asparagus, cut into 1-inch pieces, tips reserved separately

1/2 lb. cooked shrimp

1/4 cup grated Parmesan cheese

Heat the 2 tablespoons of butter and the olive oil in a heavy pot over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown. Add the rice ; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed.

Add the asparagus, reserving the tips, and begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving 1/4 cup to add at the end. Add the shrimp and asparagus tips after the rice has been cooking for 10 to 12 minutes and continue to add the broth, 1/2 cup at a time. Stir frequently to prevent sticking.

After approximately 18 minutes, when the rice is tender but still firm, reserved broth. Turn off the heat an immediately add the remaining butter and Parmesan and stir vigorously to combine with the rice. Serve immediately.

* Adapted from an Asparagus recipe in Risotto by Judith Barrett and Norma Wasserman

What Can I Eat That's Gluten Free? is hosted by Linda at the Gluten-Free Homemaker.

Sweet Potato Fries

Sweet potato fries with dipping sauce are a new favorite around here. Okay, I'm still working on the boys, but I love them! Even though I know that sweet potatoes are better for you than regular potatoes, I've had a hard time making the switch because they are so sweet. I've tried them in the past and have always been disappointed that I couldn't make them more savory. That struggle ended after browsing recipes at Emeril Green and finding this one for Sweet Potatoes Fries with Two Dipping Sauces. Intrigued, I decided to give sweet potatoes another try and I am hooked! I also have high hopes that the boys will soon be converted to the sweet potato fry because they have trouble resisting anything that can be dipped. Who doesn't?

The following is my adaptation of Emeril's recipe.

Sweet Potato Fries

• 2-3 sweet potatoes
  
• cooking spray
  
• extra virgin olive oil
  
• kosher salt to taste
  

(dipping sauce recipes below)

Preheat oven to 450º. Line baking sheet with aluminum foil and coat with cooking spray. Cut sweet potatoes into french fry sticks and toss with olive oil. Lay flat on baking sheet and sprinkle with salt. Bake for 30-35 minutes, flipping potatoes half-way through cooking. Bake until caramelized and evenly browned.

Sour Cream Dipping Sauce

• 3/4 cup light sour cream
  
• 2 teaspoons fresh lime juice
  
• 1 tablespoon cilantro, chopped
  
• 1 garlic clove, minced
  
• 1/4 teaspoon cumin
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon lime zest
  

Spicy Sour Cream Dipping Sauce

• everything from the above sauce
  
• 1 chipotle pepper in adobo sauce, minced
  

We love the chipotle pepper version. It adds just the right amount of heat. Yum!