The Lewis Family: recipes

Showing posts with label recipes. Show all posts

Friday, November 27, 2020

Mini Pecan Tarts {recipe}

Mini Pecan Tarts

2 tablespoons butter

1/3 cup sugar

1/2 tablespoon flour

1 large egg

1/2 cup light corn syrup

3/4 teaspoon vanilla extract

1/2 cup coarsely chopped pecans

1 pie crust

{1} Preheat oven to 350º. Spray 21 mini muffin cups with baking spray.

{2} Roll out pie crust and cut into circles using an 1-1/2" cutter or juice glass. Press each circle into prepared muffin cups. Using a fork, poke holes into the bottom of each crust. Sprinkle chopped pecans into each crust.

{3} In a small saucepan, melt butter. Remove from heat and mix in sugar and flour until incorporated. Add egg and mix well. Whisk in corn syrup and vanilla.

{4} Spoon 1 tablespoon of sugar mixture per tart.

{5} Bake in the preheated oven for 13-15 minutes. Let cool for 5 minutes, then loosen the edges from the side of the pan. Transfer tarts to cool on a wire rack.

Wednesday, September 30, 2020

What I Ate {September 2020}

French Dip Sandwiches

Sunday, March 1, 2020

Sausage Kale Soup {recipe}

This is Dylan's favorite dinner ever. He said if he could only eat one thing for the rest of his life, this would be it.... and yes, it has kale in it. (I love that kid!)

Sausage & Kale Soup

INGREDIENTS

1 lb ground hot Italian sausage
1 large onion, finely diced
5 cups chicken broth
1 cup water
2 celery ribs, finely diced
1/2 bag shredded carrots
3 cups cubed (small) red potatoes
1 tsp garlic powder
1/8 tsp ground thyme
1 tbsp dried parsley flakes

1/2 cup butter
1/4 tsp salt
1/4 tsp black pepper
3/4 cup all purpose flour
2 cups milk

5 kale leaves, de-stemmed and roughly chopped

INSTRUCTIONS

In a large pot, brown the sausage for 3-4 minutes. Add in the onion and continue cooking until sausage is completely cooked through and onion is translucent. Drain off excess grease.
Add broth, water, celery, carrot, potatoes, garlic powder, thyme and parsley to the pot. Bring to a boil.
Cover and simmer on LOW for 15-20 minutes, or until potatoes are tender.
In a small bowl combine salt, pepper, and flour. In medium saucepan, melt butter over medium low heat. Stir in flour mixture to form a roux. Whisk in milk until fully incorporated and smooth. Mixture will begin to thicken.
Pour cream mixture into pot and stir until incorporated.
Add chopped kale, stir and cook 1-2 minutes until kale is wilted.