Key Lime Pie Shots


What’s better than key lime pie? Key lime you don’t have to bake! These amazing no bake shots have just five amazingly simple ingredients.  And now that I live in the South where these green babes grow I am all about them! They are so limey and tart and delicious!  I’m thinking key lime bars are next i.  ya know-  lemon bars?

1 8oz packaged cream cheese, softened
1 14 oz can sweetened condensed milk
The juice of a truck load of key limes! ok 10 or so ( more if you like it extra tart – I use 14)
4 whole graham crackers, crushed into crumbs or 1 cup graham crumbs
1 Tbs butter, melted
Whipped cream, optional for serving
In a stand mixer beat the cream cheese on high until smooth. Reduced speed to low and slowly pour in sweetened condensed milk and beat on low speed until completely incorporated.
Roll limes on a clean cutting board to loosen juice and cut, squeezing directly into the mixing bowl. Beat on low speed until completely incorporated.
Pulse graham crackers in food processor until fine crumbs and drizzle in 1 Tbs butter melted pulsing until you have a mixture that resembles wet sand.
Add a layer of graham cracker crumbs to the bottom of your desired glass (the amount needed depends on the size of your glass), spoon the key lime pie filling on top and repeat with another layer of graham cracker crumbs and pie filling.
Top with whipped cream and a lime wedge for serving if desired.

Crispy and light fried squash blossoms

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In Italy squash blossoms are in all the markets in summer but here they have been hard to find. I went to the Atlanta huge Buford market and found my source! As I was buying several people asked me what I do with them.
They are tasty and pretty in salads or in pasta but my favorite is dipped in an ice cold batter and fried in olive oil. In Italy I always used extra virgin olive oil “When in Rome do as the Romons” right? But here with oil more pricey I mix olive oil with corn oil ( because a restaurant in Italy who made the crispiest fried calamari ever used this combo.


1 inch of oil olive oil and oil mixed corn or other frying oil- depends on pan size
1 cup all purpose flour – or rice flour which is very light
1/2 cup sparkling water – ice cold
sea salt

clean the flowers by removing the center pistol of the flower and dabbing with a damp cloth.
Keep the stem as it makes a great holder!
Trim the green excess on outside of flower bud
mix your flour and water together to make a batter with a pinch of salt.
Heat the oil until hot but not smoking
dip the flower into the batter and place in the hot oil.
Fry until golden, flipping over half way thru.
Don’t crowd the pan or the temp. of oil will reduce and absorb the oil.
remove to paper towels and sprinkle salt on them while hot.
Eat immediately!