Eileen's Rhubarb Pie

When it is rhubarb season, I always make a rhubarb pie.  I love the sweet and tangy flavor of the rhubarb. My family looks forward to this pie every year.  

Prepare pie dough for a double crust pie.  See "Eileen's Pie Crust" recipe for a delicious flaky pie crust.

6 cups rhubarb, chopped

1 3/4 cups sugar

1/4 tsp salt

1/2 tsp cinnamon

2 TBS quick tapioca

1/3 cup flour

2 TBS butter, add to top of pie filling

Preheat oven to 450 F.

Mix all ingredients, except butter, together; let stand 15 minutes.

Pour rhubarb filling into pie pan lined with the bottom pie crust.  Dot the 2 TBS butter on top of the rhubarb filling.  Cover with top pie crust and crimp edges.  Cut slits in the top pie crust so the steam can escape.  Cover the edge of the crust with foil for the first 30 minutes of baking.  

Bake at 450 F for 15 minutes.  Reduce oven temperature to 350 F and bake for an additional 30 minutes.

Let the pie cool before eating.  Enjoy!

Eileen

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Lemon and Garlic Chicken - Sheet Pan Dinner

I was looking through some of my many cookbooks trying to find some quick meals to make.  When I saw this recipe with 40 cloves of garlic, I knew that I had to make this for dinner.  It is so easy and so delicious!  Make sure you serve this with the crusty bread spread with some of the roasted garlic.

12 chicken legs or thighs (bone in and skin on)

40 garlic cloves*

Kosher salt

black pepper

olive oil for drizzling

2 lemons

Crusty Bread for serving

Preheat oven to 400 F.  

Arrange the chicken and garlic on a sheet pan.  Sprinkle with salt and pepper and drizzle with olive oil.  

Squeeze the juice of one lemon over the chicken.  Cut the other lemon in wedges and place them around the pan.

Roast the chicken until cooked through, about 40-45 minutes.  Move the garlic around once or twice during roasting to prevent the garlic from burning.  After this was done cooking, I put it under the broiler for a few minutes to get the chicken and garlic a little more brown.

Spread the roasted garlic on the crusty bread.

*Tip:  I bought a bag of pre-peeled garlic cloves to make this recipe, and it worked just fine.  Make sure you use at least 40 (or more) cloves of garlic.  It isn't too much!

Makes 6 servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly