Best ever instant pot key lime pie from

For Crust
  • 1 cup graham crackers or vanilla cookies
  • 4 tablespoons unsalted butter melted
For Key Lime Filling
  • 3 egg yolks large
  • 2/3 cup key lime juice (approx 8-9 key limes)
  • 1 tablespoon key lime zest (approx) 2-3 key limes
  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons sugar (omit if you like it super tangy)
Topping (optional)
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon key lime zest for garnish optional
  1. Spray a 7″ springform pan with nonstick spray

  2. ground the crackers in the food processor

  3. In a bowl, mix the graham cracker crumbs with the melted butter

  4. Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling

  5. Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)

  6. Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined

  7. Pour this mixture on top of the prepared crust

  8. Cover the springform pan with aluminum foil

  9. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)

  10. Pour 1 cup of water in the instant pot. Place trivet on top

  11. Put the sling in and place the pie on top. Cover with lid and lock in place

  12. Cook on manual high pressure for 15 minutes (15 MHP)

  13. Let the pie cool for 10 minutes before releasing the pressure (10 NPR)

  14. Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly

  15. Refrigerate for 3-4 hours or until set

  16. For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest

  17. Enjoy!

Italian bread and cabbage soup from

This savory bread soup is as comforting and filling as it gets. Bread soup is one of Italy’s oldest peasant dishes. It’s survived (and continued to change) for hundreds of years and that fact is a testament to its delicious nature. Today, there are countless variations of bread soup. Some versions rely only on bread, stock, and some herbs and cheese for flavor, while others have evolved to include tomatoes or other veggies.

 Our version here is a little lighter on the bread than most other bread soup but full of tender, flavorful cabbage. It’s a rustic and budget-friendly meal that’s thick and hearty and totally tasty. The bread plumps up in the savory stock and is infused with the flavors of garlic and thyme. And did we mention cheese? We’ve used fontina, which is a mild and kind of nutty Italian cheese. It works well because it melts nicely into the broth, but really any kind of Swiss cheese or even a nice aged cheddar would work well here.

This soup is just layers and layers of comfort and it’s one of our favorites for a chilly evening. After cooking the onions and cabbage, you momentarily remove them from the dish so you can add a layer of bread, and then a layer of cabbage, and then a layer of cheese. After a few more layers, you pour stock over the top and bake it all until it’s one big bubbly pot of goodness. Don’t be shy with the black pepper here, it’s the perfect complement to the cabbage!

  • 1 medium cabbage, core removed and roughly chopped
  • 10 slices crusty sourdough bread, cubed
  • 6 cups chicken stock
  • 1 medium onion, thinly sliced
  • 2 cups fontina cheese, grated (Swiss or other hard cheese works too)
  • 1/2 cup (1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • Kosher salt and fresh ground pepper, to taste
  • Parmesan, grated, for serving

  1. Preheat oven to 350°F.
  2. If your bread is not already very stale and crusty, toast in a pan or under a broiler. Set aside.
  3. In a large oven-safe deep casserole or Dutch oven, melt the butter over medium-high heat. Add the onion and cook until starting to turn translucent, 3-4 minutes. Add garlic and thyme and cook 1 more minute.
  4. Add cabbage and season generously with salt and pepper. Cook, stirring occasionally, until wilted and starting to brown, about 10 minutes. Transfer mixture to a large bowl and set aside.
  5. Place 1/3 of the bread cubes over the bottom of the dutch oven or casserole. Spread 1/3 of the cabbage mixture over and then 1/4 of the grated cheese. Repeat twice more, alternating layers of bread, cabbage, and cheese. (If you can only fit two layers, that’s fine.)
  6. Press layers down with your hands and carefully pour stock over the top until it comes up to the top layer. Top with remaining 1/4 of the cheese and season with salt and pepper.
  7. Bake uncovered until juices are bubbly and cheese is melted, 30-40 minutes. Serve hot with grated parmesan and more fresh pepper, if desired.

spicy beefless skewers

  • 1 pkg gardein beefless tips
  • wooden skewers
  • 1/2 cup fresh cilantro, chopped
  • garlic cloves thinly sliced
  • 3 tbsp low sodium soy sauce
  • 1 tsp orange zest, grated
  • 1 tsp sriracha
  • 1/4 tsp miso paste
  • 1 tsp brown sugar
  • 1 ct red pepper, cored, seeded and cut into 1.5″ pieces
  • 1 ct yellow pepper, cored, seeded and cut into 1.5″ pieces
  • 1 ct green pepper, cored, seeded and cut into 1.5″ pieces
  • 1/2 cup mayonnaise (vegan option available)
  • 1 tbsp fresh lime juice
  • 1 tsp soy sauce
  • 1/4 tsp miso paste


Soak skewers and thaw beefless tips for 15 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, miso paste and sugar in a food processor and set aside. For the dipping sauce: Combine mayonnaise, lime juice, soy sauce and miso paste in a bowl and mix well. For the Kebabs: Thread beefless tips and peppers on each skewer, alternating. Coat grill rack with oil. Heat grill to medium high heat and cook skewers until the peppers and tips are caramelized and hot, while brushing both with cilantro soy sauce, approximately 5-7 minutes. Serve with dipping sauce.

Eggplant Rollatini

  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
  • Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.

    In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.

    Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.

    In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
    Remove the eggplant from oven when cooked and leave to cool a few minutes.

    Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.

    Bake for 25 min at 400°F – 200°C or until golden brown.

    Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.


Creamy lemon garlic salmon piccata from

  • 4x 170g | 6 oz skinless salmon fillets
  • Salt and pepper, to taste
  • ¼ cup flour (OPTIONAL)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 medium garlic cloves, minced
  • ⅓ cup dry white wine
  • 1 cup low-sodium veggie stock/broth
  • 1-2 level teaspoon cornstarch
  • 3-4 tablespoons fresh lemon juice
  • 4 tablespoons rinsed and drained capers
  • ½ cup reduced fat cream (or heavy cream)*
  • 2-4 tablespoons coarsely chopped parsley, to serve
  • Lemon slices, to serve
  1. Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
  2. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
  3. Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
  4. Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it’s not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
  5. Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
  6. Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.


Chinese Tea Eggs from

  1. Bring the eggs to room temperature by leaving them out of refrigerator for a couple hours.
  2. In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
  3. Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
  4. Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
  5. Soak the cracked eggs in your sauce base for 24 hours in the refrigerator, making sure all the eggs are completely submerged in the sauce base. After 24 hours, they’re ready! You can also soak them longer for a stronger flavor. These eggs last for 3 to 4 days in the refrigerator.

cobbler anita thomas

cups all-purpose flour
teaspoon baking soda
teaspoons baking powder
teaspoon salt
tablespoons chilled butter
1/2 cup grated Parmesan cheese
1 1/3 cups buttermilk


combine flour, baking soda, baking powder and salt in food processor. Add the chilled butter and process briefly, until the mixture has the consistency of coarse meal.Add cheese and process a bit more.

Transfer to a bowl and stir in the butter milk, just until a dough forms.  it will be thick and sticky.


bake at 400 for 25 min the biscuit topping should be golden.

Eggplant Parmesan Bites from



2-3 medium eggplants, thinly sliced
Salt, to taste
8-10 basil leaves, chopped
15 ounces ricotta cheese, drained of excess moisture
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 eggs, beaten, divided
Italian seasoned bread crumbs
Oil for frying
Marinara sauce for dipping

1. Slice the eggplant and lay out on a paper towel lined baking sheet.
2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
3. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
3. Blot off the water and excess salt from the eggplant with additional paper towels.
4. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
5. Freeze for 30 minutes to one hour.
6. In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
7. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
8. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides.
9. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt.
10. Serve with marinara sauce. Enjoy!  Servings: 12-14 bites