Baby Blueberry Key Lime Pies

I came up with this recipe when I couldn’t decide between making a blueberry pie and a key lime pie. I tend to be more partial to blueberry but my boyfriend is smitten by all things key lime. So I resolved that inner conflict by inventing one that marries the two favorites. The result was amazing and I was delighted by the beautiful color (purple is my favorite!).

This recipe is about the easiest and quickest dessert recipes in my inventory but it looks and tastes a lot more involved. I love sneaky recipes like this one! 🙂

While you can certainly use this recipe to fill a large pie shell, there’s really fun about presenting each of your guests with their own baby pie. This is also a great recipe for baby showers or other parties; it’s a cinch to double and they hold up really well.

Baby Blueberry Key Lime Pies

Baby Blueberry Key Lime Pies
Makes 12 baby pies or 1 large pie

Ingredients

  • 1 pint fresh blueberries
  • 1 cup key lime juice
  • 1 tablespoon grated lime zest
  • 2 (14 ounce) cans sweetened condensed milk
  • 1/2 cup sour cream
  • 12 miniature graham cracker crusts

Preheat oven to 350°F.

In a small pan over medium high heat, combine blueberries and lime juice and bring to a boil. Reduce and simmer for 2-3 minutes until the blueberries start to soften.

Blueberry & Lime Juice

Remove from heat and cool in the refrigerator.

In a medium bowl, mix together the lime zest, sweetened condensed milk, and sour cream.

milk and lime

Add the cooled blueberry mixture and mix until smooth.Check out that gorgeous color!

blueberry lime mixture

Pour the mixture into the prepared graham cracker crust. Be sure to fill to fill as closely to the top as possible. They will settle down a bit during baking.

Filled pies

Bake baby pies in preheated oven for 15 minutes. Remove from oven and let cool. Be sure to chill in the refrigerator before you serve as they taste best chilled. Garnish with lime slices and/or whipped cream and serve.

Plated Pies

Brazilian Steak with Cilantro Lime Sauce

I’ve been craving red meat recently. Not super surprising since I don’t eat it very often. We tend to eat a lot of chicken and fish so when a red meat meat craving hits, it can hit pretty hard. I was really in the mood for a Brazilian Steakhouse so I challenged myself to recreate it at home! I made a super simple 2-in-1 marinade and sauce for the meat, invited a few friends over, and had a proper grill-out, Brazilian style! The steak was incredibly flavorful and fully satisfied my craving! I hope you’ll try this recipe because it really knocks it out of the park!

Title Photo

Brazilian Steak with Cilantro Sauce
Serves 8

Ingredients:

  • 3 cups fresh cilantro
  • 6 garlic cloves
  • 1 tablespoon kosher salt
  • 1 teaspoon ground pepper
  • 1/4 cup sugar
  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 1/2 cup water
  • 4 limes, juiced and zested
  • 5 lbs. London Broil Steak
    • I used London Broil but you can use also use flat iron, top sirloin, or really any cut of meat you like to grill.

Directions:

Marinade/sauce:
In a blender, add cilantro, garlic cloves, kosher salt, pepper, sugar, olive oil, red wine vinegar, water, lime juice and zest.

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Blitz until smooth. Reserve 2 cups to use as a marinade for the steaks and pour the rest of the sauce into a storage container and refrigerate until ready to serve.

Cilantro Marinade & Sauce

Preparing the steaks:

Raw Steaks

Using a meat tenderizer, give both sides of the steaks several good whacks with the side that has teeth (see photo below of my meat tenderizer). This part is quite fun, I assure you! 🙂

Tenderizing Meat

Place meat in a large casserole dish or large storage container. Pour 2 cups of the cilantro marinade over the steaks, making sure both sides are well coated. Seal container with lid or cover with plastic wrap and marinate in the refrigerator for 4 hours minimum. 6-12 hours is ideal since this marinade will work some serious magic on even the toughest cuts of meat!

Grilling Time!

After the meat is done marinating, it’s time to grill! Aim for a medium-high heat and then throw the steaks on when nice and hot. I love a medium rare steak so it took about 20 minutes (10 minutes per side) to achieve that.

Grilling Steaks

Cooking time will vary depending on the grill, steak cut, thickness, and desired internal temperature so keep that in mind and be sure to keep a close eye. This is where having a grill-safe meat thermometer comes in super handy!

Once you’ve removed the meat from the grill, slice at an angle in thin strips. Be sure to slice with the grain since slicing against the grain will results in chewy meat. Pile the sliced meat on a plate and serve alongside the remaining cilantro sauce. I put the sauce in a big bowl and just let my guests drizzle as much or as little as they liked.

Plated Steak
This dish was a huge hit and the steak was gobbled up in no time! I’ll definitely be making it again but will plan on leftovers next time as the meat would be great the next morning transformed into steak and eggs and for lunch as a nice steak salad or wrapped up in warm tortillas as fajitas. I did have cilantro sauce left over though, so my plan is to transform some boring tilapia later in the week into something a little more festive. I love recipes that keep on giving and this one really knows how to do exactly that!

Rosa de Jamaica

While visiting my boyfriend’s family in Guatemala last Christmas, I fell in love with the most amazing drink, Rosa de Jamaica, or Hibiscus Flower Tea. In Spanish, it means the Rose of Jamaica. The drink it produces is tangy, fruity, and sweet, all wrapped up in a vibrant berry red color. It took only one sip to convert me to its magical powers and I was absolutely shocked to hear it was a tea made from flowers and not a local Kool-Aid of sorts.

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Turns out the hibiscus flower actually has many medicinal properties to it and is loaded with Vitamin C. Consuming hibiscus helps:

  • Digestion
  • Lower Blood Pressure
  • Coughs
  • Reduces the absorption of UV radiation in the skin
  • Slows hair loss
  • Slows hair turning gray

See, it is magic!

So delicious and definitely a drink I wanted to make back home. After consulting a few family members, I had the recipe in hand. I made a pitcher of it yesterday and it was like being teleported right back to Antiqua. So here’s the recipe:

Rosa de Jamaica

  • 1 cup hibiscus flowers* These can be found at most Latin or Asian supermarkets, tea shops, or you can buy online HERE. Here’s a photo of what the loose flowers look like: 
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  • 8 cups of boiling water
  • 1 1/4 cups sugar
  • 2 limes
  • Ground ginger
  • Ground cinnamon
  • Ground cloves
  1. Place hibiscus flowers, sugar, and spices in the bottom of a pitcher or large bowl and add 8 cups of boiling water.
  2. Quarter the limes, squeeze the juice in, and add to the mixture. Stir until well incorporated.
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  1. Let sit for 20 minutes
  2. Strain out the flowers and limes and then chill for several hours.
  3. Enjoy!

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I hope you’ll try this recipe! It’s also a fabulous mixer for cocktails. 🙂