4th of July, Blueberry Pie

Wait, what? I missed it? The 4th of July was last week? Damn shit.

Just in case you didn't get your fill of the good 'ol red, white and blue, I have just the ticket for you. Pie. Fresh, beautiful, blueberry pie. It doesn't get more patriotic than that.

The crust is my standard recipe. Its flakey and buttery crust and never fails. Make it sans food processor, you won't regret it. The star of this dessert is obvi the blueberries. This recipe keeps it simple with just a sprinkling of sugar, a few pads of butta and perhaps a dash of nutmeg (per the Pioneer Woman's suggestion). The results are fresh, sweet and natural. Try not to eat the whole thing, I dare you.

4th of July, Blueberry Pie (adopted from the Pioneer Woman)
makes 1 pie

INGREDIENTS:

2 pie crusts (use the recipe from this pie)
3 pints of fresh blueberries
1-2 tbsp sugar
dash nutmeg
3 tbsp flour
1 stick butter, sliced into pads

DIRECTIONS:

Preheat the oven to 400 degrees. Roll our your pie crusts.

In a large bowl, add all the blueberries. Coat the blueberries in the sugar. Mix in the nutmeg and flour (the flour makes the filling thicker, for a juicier pie, leave it out).

Pour the blueberry mixture into the pie crust and cover with the second crust. Pinch the sides closed and cut a few slits into the top of the crust. Bake for 25-40 minutes or until the crust is golden.

Eat warm with ice cream, preferably while watching fireworks.

Natural Margarita

Margs are my favorite cocktail. I like them on the rocks, blended, salt, no salt, traditional or fruity. My love affair with the cocktail began in Fort Collins at a little place called The Rio. If you ever stop by, order a "Manberry" and prepare for mouthgasm. It will change your life.

I digress. Because I love margs and I want to be able to enjoy them whenever in the comfort of my own home, I have finally mastered the ultimate natural margarita recipe. This recipe has only four ingredients and is the perfect combination of tart to sweet. It is made up of all natural ingredients, so no need to worry about your typical, chemical-y marg mix. This recipe may or may not even be on par with The Rio. Big statement. I know. You'll just have to try it for yourself to find out...

Natural Margarita
makes 1 drink

INGREDIENTS:

2-3 limes
1 1/2 ounces tequila (I always use Hornitos, as it's the cheapest 100% agave tequila)
1 ounce triple sec (I use whatever- brand isn't as important)
1 tbsp agave nectar

DIRECTIONS:

Squeeze the juice out of the limes, using up to all 3 depending on how tart you like your margs (I like tart, so I use all three). Set the juice aside.

In a cocktail shaker, fill ice to the top (if you don't have a cocktail shaker like me, use a mason jar with a lid- the point is only that you need to be able to shake it). Add tequila, triple sec, lime juice and agave. Shake until frothy. Enjoy!

Easy Apple Tart

I love dessert. I usually find a way to eat dessert with every meal. Breakfast? Nutella on an english muffin. Lunch? Perhaps a sweet latte of sorts. Dinner? Well that's when the magic really happens. Dinner is when I really make that dessert count. You can always expect pie, ice cream and cookies at my house after dinner, probably all three.

Sometimes though, my sweet tooth kicks in and I just don't feel like spending two hours in the kitchen preparing a sweet masterpiece. On these occasions, this Easy Apple Tart comes into play. It's a fresh, delicious and homemade(?) recipe that takes no more than 30 minutes from start to finish. It also takes only four ingredients. Ya boi. Make this for your guests (or yourself) and compliments and happy bellies follow.

Easy Apple Tart
makes 4 servings

INGREDIENTS:

1 package frozen puff pastry (in frozen dessert aisle)
3 Granny Smith apples
4 tbsp butter
1/4 cup sugar

DIRECTIONS:

Preheat the oven to 375 degrees. Remove 1 sheet of puff pastry from the package and allow to thaw on the counter.

While pastry thaws, peel the skin from the apples and cut in half. Remove the seeds from the middle (I use a pairing knife) and finely slice them, about 1/8 inch thick.

Once pastry is thawed, unfold it so it lays flat. Cut the pastry in half, so you have two rectangles. Lay the sliced apples, in a line, in the middle of each pastry, leaving a one-inch border.

Slice 1/4 inch pads of butter. Put butter pads on top of apples on each tart. Sprinkle the sugar on top of each tart.

Bake for 20 minutes or until the puff pastry is golden and the apples are bubbling. Allow to cool and enjoy!

P.S. You noticed I didn't post yesterday? I'm sorry. Sometimes I make my own rules and then break them.