There is currently no oven in my house. It has been this way for quite some time now (more than two weeks) due to the fact that the old oven broke a little while ago, we ordered a new one, and said new oven is taking it's precious time arriving. Of course, there is more to the story than that, but this is a food journal, not an oven crisis center. It is, however, relevant that we have no oven because it has meant that I have to come up with creative dishes to make without an oven when we eat dinner at home...not the end of the world, but it has been a little trying at times. Tonight we have guests and I was determined to feed them. I planned out my menu based on something I saw over at Adam's website The Amateur Gourmet
. He made Chicken with 40 cloves of Garlic
and I knew that was the dish for me. To go with it I made broccoli with rosemary and wild rice.
For the chicken recipe (you really should try it!) just click on the recipe name above or go check it out at Adam's website. Rosemary broccoli is just broccoli steamed with rosemary, the flavor is infused in the steaming process, it's a nice touch. The wild rice came from an Uncle Ben's box, and it was quite tasty (especially with the sauce) no need to go inventing your own recipe, you're making a fabulous chicken dish, people will worship you afterwards, let someone else worry about those sides.
Then there was dessert...I was in a panic, what can you possibly make for dessert without an oven??? Of course, anyone who cooks will know that there are plenty of desserts to be made without an oven, but I have a propensity for baking and thus I was at a loss as to what else I could do. Then it hit me! I would make Debbie's Lemon Icebox Pie
, it's easy, tasty, and requires no baking - perfect!
Before I explain the story behind the pie, let me tell you how well it was received. The dinner, by the way, was very popular, it's a great way to make chicken. I warned everyone throughout the meal that they had to save room for dessert because I knew the pie was at least worth a modest slice. So, after dinner pie was served, people perked up out of their chairs, every dessert plate was scraped clean, the guests even went for seconds and scraped that plate clean too. I was very pleased, everyone loved it, it complemented the meal, it wasn't too heavy, it was great! Also, there is no second picture of a slice of this pie because we were too wrapped up in eating it with vigor to be bothered to stop and take another picture.
Now the back story: I tried this pie one day when I was over at Trey's parent's house for dinner. It's his mom's recipe (hence the name I gave it, I'm not sure what she calls it) and she was kind enough to share the recipe with me after I tasted the pie. She told me that it's easy to make, and you can't go wrong. I though it was tasty when I tried it; now that I've made it myself I think she's a genius. I'll share the secret recipe now.
To make Debbie's Lemon Icebox Pie you need:
1 can condensed milk
6 oz. can frozen lemonade, slightly thawed (if for some reason you can't find the small cans, I couldn't, just get the big can and use half of it)
9 oz. Cool Whip
1 graham cracker crust
All you do is:
Mix condensed milk and lemonade. Fold in the chilled Cool Whip. Pour into crust. Chill a few hours before serving. Trey's mom is my personal hero.
I made this first thing when I got back from the grocery store, it took 5 minutes, it was great. I could only find the big lemonade cans and when I went to pour half in it got away from me and I ended up putting in the whole thing. I didn't think this was the end of the world, so I just mixed away. When I went to pour it in the pie shell I did have some leftovers though. Now, let's be honest, had I stuck to the recipe and not poured in the entire thing of lemonade the proportions might have been perfect and there might not have been any leftovers, but then again there still could have been, who knows? But, frivolous details aside, there were leftovers, and I wasn't about to let them go to waste. To this end, I had some fresh strawberries that I had just picked up at the grocery...when used to scoop up portions of leftover lemonade filling, they are quite good, I highly recommend it. If, however, you don't have any fresh fruit or you can't finish it all, I would put the leftovers back into the empty Cool Whip container and stick it in the freezer to sample later when no one's watching or to serve to unsuspecting (or unexpected) guests who missed out on the pie and now think it's lemon mousse or something exotic like that. It's so easy to make this pie it sort of feels like cheating, but it's so good no that one will care, and who says you have to slave away in the kitchen making dessert when you don't have an oven and you already fixed prize winning chicken? The whole meal is delicious, just make it, you won't be sorry.
*****I've finally spoken to Trey's mom since making this pie and she told me she calls it Lemonade Pie. She also shared a few more secrets/tips: one variation is to use pink lemonade...tastes pretty much the same, but has a festive pink color. The other thing she told me was that it is normal to have leftovers when you use the regular sized pie crust (it wasn't really my fault after all!) Apparently they sell a slightly larger than average graham cracker crust, and if you get that one then all the filling fits, you just have a few spoonfuls left over. So, you can either make a bigger pie, or a regular one and save the leftovers, or eat them with fruit as I did, or just be creative - you can't go wrong. Anyway, my thanks to her for sharing her recipe, we certainly enjoyed it!