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Easy Fresh Strawberry Pie | 101 Cooking For Two by Gordon Ramsay


Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

fresh trawberry pie slice on white plate

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Introduction and My Rating

I have no inspiration recipe to refer to since we have used this recipe for over 40 years. It was a tightly guarded recipe in my wife’s family. The “secret” Big Boy strawberry pie recipe. But of course, it is not that secret.

There are many variations around the net. Some add the jello and then thicken, some mix the sugar and cornstarch first and add boiling water, but it still needs to be cooked more to thicken… umm ok. It does not matter.

The volume of glaze varies some from recipe to recipe. But mu volume is correct. We have done this well over a hundred times.

My Rating

My rating system. Great 5 out of 5


The easiest rating of the year. I can live on this and will try sometime soon.

🥧Pie Crust

I have done pie crusts from scratch, and nothing beats a homemade pie crust, but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust.

I used the refrigerated Pillsbury crust, which I find quite acceptable. Get your crust any way you want; homemade, Pillsbury refrigerated, or one of the frozen varieties.

🍓Strawberries

Get nice ripe berries. This takes one pound, but we like to cram a few more into the pie, so we buy a few more.

Some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way, and some strawberries end up not covered with glaze. Plus, it is fussy and hard to eat.

Cut them up a little to make bite-size and mix into the glaze. It works better and is easier to eat. Be sure the glaze cools before adding the berries; we don’t want to cook them.

🥣The Glaze

We are making the glaze. But you can buy packages of glaze. Please don’t do that. It is almost tasteless. Do not use sugar-free jello, and please use the Jello brand.

✔️Tips

Be sure the berries are dry before adding to the glaze. If wet, the glaze will not stick well to the berries.

Getting the cornstarch to dissolve and not clump may take a bit of mixing. Add it slowly while you continuously mix.

Store in the refrigerator. It will not freeze well.

This is great the first day and second day. By the third day, the berries deteriorate some.

📖Summer Recipes

Fresh Spinach Salad

Microwave Corn on the Cob

Mango Salsa with Pineapple

Simple Splenda Lemonade

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🔪Instructions

fresh strawberries with pie ingredients

Simple ingredients. Get the best looking ripe strawberries you can.

Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.

trimmed strawberries in white bowl

Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze sticks better to dryer berries.

adding cornstarch to sugar in sauce pan

In a larger saucepan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup Cornstarch slowly while stirring.

adding jello into sugar in sauce pan

The mixture will turn cloudy. Stir continuously over medium heat, and in about 4-5 minutes, it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear), remove from heat. Add a 3oz package of Strawberry Jello to the mixture and stir completely dissolved.

mixing strawberries into coating in saucepan

Allow the mixture to cool to room temperature (about 30 minutes). Then stir in the berries.

spreading strawberries and coating into pie crust

Add the berry mixture to the pie crust.

fresh whole strawberry pie_

Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
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📖 Recipe

fresh trawberry pie slice on white plate

Easy Fresh Strawberry Pie

From Dan Mikesell AKA DrDan

Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

Prep Time 5 mins

Cook Time 20 mins

Cooling 2 hrs

Total Time 3 hrs 25 mins

Servings #/Adjust if desired 8

Ingredients

Instructions 

  • Start by pre-baking a pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package. Use the crust you want.

  • Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze will stick better to dry berries.

  • In a larger sauce pan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup cornstarch slowly while stirring. The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.

  • Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved. Allow the mixture to cool to room temperature (about 30 minutes).

  • The stir in the berries. Add the berry mixture to the pie crust.

  • Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.

Recipe Notes

Pro Tips:

  1. You can make your own pie crusts, but the frozen or refrigerated versions are fine for this pie. 9-inch is just right.
  2. Pick nice ripe strawberries.
  3. Will like to add a few more berries. “Crowd the pan” so to speak.
  4. You can buy glaze but please make your own. It is easy and tastes so much better.
  5. Some people like to do whole berries with the point up. All for looks. Cutting them into bite-size pieces is so much easier to eat.
  6. Be sure to dry the berries. The glaze does not stick well to wet berries.
  7. Good for 2 days in the refrigerator but not too good the third day. Will not freeze well.
  8. Make two at once; the work is about the same for double the reward. I love it for breakfast.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 268kcalCarbohydrates : 53gProtein : 3gFat : 6gSaturated Fat : 2gSodium : 140mgPotassium : 107mgFiber : 2gSugar : 37gVitamin A : 7IUVitamin C : 33mgCalcium : 14mgIron : 1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Publisher’s note: This recipe was originally published on June 23, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.image of Lilly dog sniffing flower

image of Molly dog sniffing flowers

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Crockpot Chicken Fajitas | 101 Cooking For Two by Gordon Ramsay


Delicious crockpot chicken fajitas have all those great fajita flavors, but none of the work. A simple dump and cook recipe for an excellent easy Mexican dinner. Let the crockpot do the work and skip any marinading or sauteing.

Crockpot Chicken Fajitas from 101 Cooking for Two

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Introduction and My Rating

I’m always on the search for a good recipe, but extra points for Mexican, crockpot, or chicken. I have a triple winner here. Inspired by an Allrecipe.com recipe that is from Reynolds foil trying to get you to use their crockpot liners. I skipped the liner but did a few other changes also.

With only four main ingredients plus a few spices, even the most inexperienced home cook can handle it. Everybody will want the recipe, and the family will love it.

Serve on tortillas, in burrito bowls, or on salads. Goes well for low fat, keto or low carb diets.

My Rating

My rating system. Great 5 out of 5

A very nice lower 5. My wife is even planning on doing it herself. It must be good.

🐓The Chicken

I suggest skinless boneless chicken breasts trimmed well. Cut the chicken cross-grain and only about 1/4 to 3/8 inch thick. If the breast is thick, filet them first. Finally, trim the length across the grain to keep them about 1 inch or a little longer.

I use chicken tenders for the pictures trimmed as stated

You can use skinless boneless thighs, if you wish, but I prefer to cook thigh meat a bit longer to 175° to 180°.

You can use precooked chicken, cut up or shredded. Use 3 to 4 cups and put it in the crockpot and mix well at about 75% into cooking.

♨️Crockpot

This fits nicely in a 3 1/2 quart crockpot. You can use a bigger crockpot if you want. If you are making a double recipe, use 6-quart or larger crockpot.

✔️Tips

Instead of using packaged seasoning, which is mostly fillers, I added my own spices to kick up the flavor. Also, the salsa adds a lot of great taste most other similar recipes lack.

Traditionally, bell peppers and some onion are used. Cut the veggies about 3/8 inches wide. You are free to use other vegetables, but they may need different cooking times. We like lots of meat, but if you are more of a veggie person, you can add another pepper.

There is lots of “juice” left at the end of cooking. I can’t think of any use for this, so get your chicken and veggies out and discard the fluids.

❄️Storage

Good refrigerated for 2-3 days. Reheat in a microwave.

Good frozen sealed well flr 2-3 months.

📖Chicken Fajita Recipes

Easy Chicken Fajitas

Easy Sheet Pan Chicken Fajitas

Grilled Chicken Fajitas in 30 Minutes

Chicken Fajita Quesadillas

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🔪Instructions

raw chicken with veggies and seasoning for fajitas

Trim 1 1/2 to 2 pounds of chicken tenders or sliced skinless chicken breasts or thighs.

cut up peppers and onions on black board

Chop 2 bell peppers color of your choice. Slice 1 large onion into thin rings.

mixing seasonings in bottom of the crock pot

Add 3/4 cup salsa to smaller crockpot. Mix in 4 teaspoons chili powder. Add 1 teaspoon each of onion powder, garlic powder, salt, and cumin. Mix well and spread over the bottom evenly.

pouring veggies into crock pot with chicken and seasoning

Add chicken on the salsa then top with all the veggies.

placing lid on crock pot with ingredients present

Cook on high for 2 1/2 – 3 hours or low heat 4 – 6 hours. It is done when the chicken is 165° and vegetables are tender.

spoon full of cooked fajitas ingredients

Remove from crockpot with a slotted spoon and serve with tortillas and toppings of choice.

chicken fajitas on gray plate

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📖 Recipe

made up Chicken Fajitas with cheese on gray plate

Crockpot Chicken Fajitas

From Dan Mikesell AKA DrDan

Delicious crockpot chicken fajitas have all those great fajita flavors but none of the work. A simple dump and cook recipe for an excellent easy Mexican dinner. Let the crockpot do the work and skip any marinading or sauteing.

Prep Time 10 mins

Cook Time 3 hrs

Total Time 3 hrs 10 mins

Servings #/Adjust if desired 8

Ingredients

Instructions 

  • Trim 1 1/2 to 2 pounds of chicken tenders or sliced skinless chicken breasts.

  • Chop 2 bell peppers color of your choice. Slice 1 large onion into thin rings.

  • Add 3/4 cup salsa to smaller crock pot. Mix in 4 teaspoons chili powder. Add one teaspoon each of onion powder, garlic powder, salt, and cumin. Mix well and spread over bottom evenly.

  • Add chicken on the salsa then top with all the veggies.

  • Cook on high for 2 1/2 – 3 hours or low heat 4 – 6 hours. It is done when the chicken is 165° and vegetables are tender.

  • Remove from crockpot with a slotted spoon and serve with tortillas and toppings of choice.

Recipe Notes

Pro Tips

  1. You can use the chicken you like. Skinless boneless chicken breast or chicken tenders are mostly used. You can use thighs but will need to cook a bit longer to about 180°.
  2. You can use precooked chicken, cut up or shredded. Use 3 to 4 cups and put it in the crockpot and mix well at about 75% into cooking.
  3. This fits nicely in a 3 1/2 quart crockpot but can be cooked in a larger crockpot. If doing a double batch, use a 6-quart or larger.
  4. There is plenty of meat to add another pepper if you want.
  5. Cooking time varies due to crockpot variations. Cook on high for 2 1/2 – 3 hours or low heat 4 – 6 hours. It is done when the chicken is 165° and vegetables are tender.
  6. Good refrigerated for 2-3 days. Reheat in a microwave.
  7. Good frozen sealed well for 2-3 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 47kcalCarbohydrates : 7gProtein : 4gFat : 1gSaturated Fat : 0.2gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 0.2gCholesterol : 9mgSodium : 330mgPotassium : 155mgFiber : 3gSugar : 3gVitamin A : 1750IUVitamin C : 85mgCalcium : 20mgIron : 0.9mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :Mexican

Editor’s Note: Originally Published July 30, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Dogs in morning

 

Easy Oreo Fudge | 101 Cooking For Two by Gordon Ramsay


Outstanding Oreo fudge that is packed with bits of crushed Oreo cookies in great tasting sweat white fudge that will practically melt in your mouth. Only four ingredients and ultra-simple. Great for the office holiday party or a gift.
closeup image of oreo fudge


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Introduction and My Rating

I look at this fudge as something extra special for a holiday gift or a “bring a dish” type party. Everybody will be very impressed with both the look and great taste.

Some call this Cookies and Cream Fudge. This version is a variation of Rachel Rays 5 Minute Fudge. Start by melting white chocolate chips with sweetened condensed milk. Add some chopped up Oreos, cool, and you’re done.

I say 1 out of 10 skill level. But a 10 out of 10 taste level. You don’t even need a candy thermometer, you little candy maker.

My Rating

My rating system. Great 5 out of 5


An easy five.

📋White Chocolate

White chocolate is not “real” chocolate because there is no cocoa powder in white chocolate. Obviously, that would no longer be white. Some will argue it is not chocolate without the cocoa powder. That is an argument for another day.

The FDA said to be called white chocolate; a product contains at least 20% cocoa butter, 14% milk solids, and 3.5% milkfat — and no more than 55% sugar or other sweeteners.

White cooking chips are rarely labeled as chocolate since they don’t meet the minimum requirements. Many are just downright bad.

Since the main “feature” of this recipe is the coating, I went with one of the top-rated chips from Ghirardelli. I added a bar of white cooking chocolate for more cocoa butter. Tips: Notes on Oreo Fudge

The grade of chocolate can come into play here. I used a middle of the road chips but didn’t use the cheap generic ones.

If you want to use straight white chocolate cooking bars, which generally have more cocoa butter, you will need 18 oz. 1 cup of chips weighs 6 oz. I know 1 cup is 8 oz of fluid, but here there is air space between the chips.

✔️Tips

Use the sandwich cookies you want, but I love standard brand name Oreos. Poor quality will be noticed. I don’t suggest “double stuff” cookies, you need the crunchy cookie part more than frosting.

Please use a non-stick pan.

Use crossing parchment paper in the pan for cooling. A dot of butter helps hold it down.

Of you don’t want to use the parchment paper trick, butter the pan well. To release the fudge from the pan, let it set in hot water for a few minutes.

Be sure the fudge is cool before cutting.

❄️Storage

At room temperature, seal airtight, and it should be good for about 7 days, You can refrigerate for a couple of weeks. Or you can also freeze sealed well for 2-3 months.

📖Fudge Recipes

Easy Fudge

Crock Pot Fudge

This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.

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👨‍🍳Instructions

four ingredients for oreo fudge

Only four ingredients.

pouring white chips into black sauce pan

In a non-stick pan over low to medium heat combine, three cups of white chocolate chips and a 14 oz can of sweetened condensed milk. Stir frequently until melted and combined – about 4-5 minutes. Three cups of the chips are one and one half  12 oz packages.

line pan with parchment paper

Prepare a 9X9 pan by lining with parchment paper. The easy way is two strips crossing over each other.

chopped oreos on wooden board

Roughly chop 20 Oreo cookies to make about 2 1/2 to 3 cups.

mixing chopped oreos into melted fudge

When the chocolate is melted and smooth, remove from heat. Add one teaspoon vanilla and the Oreos but reserve one cup for the next step. Mix well.

covering the top of the fudge with oreos

Pour into prepared pan—top with remaining Oreos and pat the topping into the fudge.

pile of oreo fudge on a red plate

Allow to cool for 1-2 hours in the refrigerator. But room temperature would also work in about 2 hours. Cut into 36 pieces 1 1/2 inches each.

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📖 Recipe

closeup image of oreo fudge

Easy Oreo Fudge

From Dan Mikesell AKA DrDan

Outstanding Oreo fudge that is packed with bits of crushed Oreo cookies in great tasting sweat white fudge that will practically melt in your mouth. Only four ingredients and ultra-simple. Great for the office holiday party or a gift.

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings #/Adjust if desired 36

Ingredients

Instructions 

  • In a non-stick pan over low to medium heat, combine three cups of white chocolate chips and a 14 oz can of sweetened condensed milk. Stir frequently until melted and combined. About4-5 minutes. Three cups of the chips are 1 ½ 12 oz packages.

  • Prepare a 9X9 pan by lining with parchment paper. The easy way is two strips crossing over each other.

  • Roughly chop 20 Oreo cookies to make about 2 1/2 to 3 cups.

  • When the chocolate is melted and smooth, remove from heat. Add one teaspoon vanilla and the Oreos but reserve one cup for next step. Mix well.

  • Pour into prepared pan. Top with remaining Oreos and pat the topping into the fudge.

  • Allow to cool for 1-2 hours in the refrigerator. But room temperature would also work in about 2 hours.

  • Cut into 36 pieces 1 1/2 inches each.

Recipe Notes

Pro Tips

  1. The quality of chocolate is important.
  2. If you want to use straight white chocolate cooking bars then you will need 18 oz. 1 cup of chips weighs 6 oz.
  3. Please use a non-stick pan.
  4. Use crossing parchment paper in the pan for cooling. A dot of butter helps hold it down.
  5. Of you don’t want to use the parchment paper trick, butter the pan well. To release the fudge from the pan, let it set in hot water for a few minutes.
  6. At room temperature, seal airtight and it should be good for about 7 days, You can refrigerate for a couple of weeks. Or you can also freeze sealed well for 2-3 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 149kcalCarbohydrates : 20gProtein : 2gFat : 7gSaturated Fat : 4gCholesterol : 7mgSodium : 51mgPotassium : 90mgFiber : 1gSugar : 17gVitamin A : 34IUVitamin C : 1mgCalcium : 63mgIron : 1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Sweets

Cuisine :American

Originally Published December 6, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Molly and Lilly dogs supervising in kitchen

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