Tag Archives: Erin’s

Strawberry-Rhubarb Pie

It is rhubarb season which means strawberry rhubarb pie time! I first had this pie back in 2005 from the lovely Chef Erin (famous for her Mac and Cheese recipe).  I have been begging her for the recipe since, and now 6 years later I have it. I was invited to a shrimp and grits dinner party and knew that was the perfect time to try out this recipe!  It was just as tasty as I remembered.  This is just the recipe for the filling, feel free to use your favorite pie crust recipe.  You can use a frozen pie crust but will need two as there is a top to this. – ts

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Preheat oven to 425 degrees F.

  1. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.Dot the top of the filling with the butter.
  2. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.
  3. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Let cool before serving.

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Filed under Comfort food, Dessert, Fruit, Sweets

Soul Food’s Mac and Cheese

“Velveeta does a body good” – Erin Raizk.  Straight from Soul Food cookbook and Erin’s kitchen, the BEST mac and cheese recipe.  There is nothing healthy about this one.  I can attest to this recipe because I have been at parties where Erin has made this, and it is pretty much finished before any other food has been touched.  Erin says: I only trust “soul food accredited” comfort foods, and this mac and cheese will make you famous.  If you like spicy, I suggest using 12 oz rather than 4 oz. of chopped jalapenos- cuts the insane cheesiness perfectly. – ts

16 oz box of macaroni
1 stick of butter (softened)
1 13 oz can of evaporated milk
1 block of sharp cheddar cheese (approx 16 oz)
1 block of sharp or milk cheddar cheese (approx 8 oz)
1 box of Velveeta
1 4oz can of jalapeno peppers, chopped
salt and pepper to taste

  1. Cook the macaroni according to package directions.
  2. Cook about 1 minute less then the package directions.
  3. While the macaroni is cooking, cut 16 oz block of cheese into small cubes and slice Velveeta into pieces.
  4. Then take the cooked macaroni, drain but do not rinse.  Return the macaroni to pot.
  5. Add butter, milk, cheese cube and slices to hot macaroni.  Mix well, until butter and Velveeta melt.  The mixture will be soupy.  The cheese cubes will not melt completely.
  6. Add jalapeno peppers; add salt and pepper to taste.  Pour into baking dish.
  7. Cover the top with the remaining cheese (grated, sliced or cute into cubes).
  8. Bake at 350 for 35 minutes.  You want the top to brown and the pasta to set.

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Filed under Comfort food, Party food, Pasta, Southern food