Key Lime Pie

So easy to make yet so sinful... but I love it and can eat a whole pie and go into a sugar coma easily...

Ingredients:

Crust:

9 inch pie dish

2 cups crushed graham crackers

1/2 cup unsalted butter melted and cooled

1/3 cup sugar

Filling:

1 can sweetened condensed milk

1/2 cup of fresh squeezed key lime juice

3 egg yolks

Preheat oven to 400F.

To crush graham crackers, place the crackers in a ziplock bag closed tightly and run your rolling pin over it until all crushed.

In a bowl, mix crackers and sugar well. Add butter and mix it with your hands.

Transfer mixture to pie dish and press it firmly against the sides and bottom of the dish.

Place crust in preheated oven and bake it for 10 minutes. Remove and let it cool down on a rack.

Turn oven down to 350F.

In a large bowl whisk together the condensed milk and egg yolks, add the juice slowly and keep whisking. Pour this mixture on top of the pre-baked crust and bake it for 15 minutes. Let it cool down completely. Cover and refrigerate for 2 hours before serving.

Grilled Teriyaki Pork Tenderloin

As many know, i couldn't live without pork! At least twice a week i need to cook some part of Mr. Oink to fulfill my needs! And tenderloin is definitely the easiest way to do it. And the size of a tenderloin is usually perfect for my family of 3.
Since these last few weeks have been so hot, I have tried to do most the cooking outside on the grill, I might get a little hot but the house stays cool and our electric bill stays down... So, anyway you think, I'm winning! Oh yes, forgot to mention, it also tastes really good!!!!!

Ingredients:

1 pork tenderloin ( they are usually between 1 1/4 lb to 1 1/2 lb)

juice of 1 orange

1 cup teriyaki sauce

1/3 cup  soy sauce

1/3 cup rice vinegar

1 teaspoon salt

2 teaspoons pepper

1 large(gallon) ziplock bag

Put all ingredients but pork in ziplock back and mix it well. Add pork and let it marinate for a minimum of 3 hours and up to 24 hours in the refrigerator.

Remove pork from refrigerator 1 hour before cooking. Preheat the grill to its highest setting. Place pork on grill and lower temperature to medium. Save the bag with the marinate. Close the grill cover and cook for 25 minutes per pound, turning the pork after 15 minutes and brushing some of the marinate on the pork as you turn it.

I placed a couple of peach halves on grill with pork and brushed the same marinate on them, and cooked for 10 minutes per side. Very good.

Summer Couscous

We have friends that once a year open their family farm in Jersey for a week of camping by the brook among friends. Most the food is cooked on a campfire, but a couple of gas grills are provided too. There's a tarp on top of a table with some shelves that we would call the kitchen... And the best camping meals come out of this makeshift kitchen. The farm hostess came out with this recipe one afternoon too many years ago, and until today it shows up in my table every so often... Thanks E.S.
It's garlicky, so if you are not a fan, either don't use any garlic or use less.

Ingredients:

1 1/2 cup of couscous

1/2 cup of boiling water

about 24 cherry tomatoes cut in half

1/4 cup of fresh chopped basil

4 cloves of garlic finely chopped

1/2 cup of extra virgin olive oil

salt and fresh pepper to taste

In a large bowl stir together couscous and boiling water, cover with a dish towel and set aside for 10 minutes. With a fork, fluff the couscous. Add all the ingredients and season to taste, mix it well. Cover and refrigerate for 1 hour before serving.