Food, recipe

Shrimp Stuffed Jalapeños Wrapped in Bacon

I was tooling around Trader Joe’s when I saw these frozen tiger shrimp and inspiration struck! I had some fancy Woodbury Farms bacon at home as well as some jalapeños. I was going to take that shrimp and make something delicious!


So, I knew from personal experience that these Jalapeños are super spicy so I wanted to neutralize some of the spice.


I do this with a mix of vinegar and water and letting them soak. I’ve read that you can use lemon-lime soda (like Sprite) but have never tried that. To get started you need to halve and remove the pith from your peppers.


Removing the pith is much easier if you use a spoon. It’s dull it hurts more to quote Alan Rickman in Robin Hood: Prince of Thieves. All joking aside the pith is where the spice hides so remove it.


Next place them in a bowl and let them soak for about an hour in a 1:3 vinegar to water mix. The longer they soak the less spicy they will become.


Don’t worry about getting all the seeds off before you soaking. They will rinse off easily at the end.


Take advantage of that soaking time by letting your cream cheese soften, your bacon come to room temperature and your shrimp defrost. Once your cream cheese is soft you can go ahead and make your filling mix.


I used chopped parsley, fine diced shallot and red bell pepper as well as some minced garlic, salt and pepper.


I gave it a really good stir and then once everything was at room temp I got myself all set up to prep my peppers.


I arranged my peppers so they were reasonably back together, or at least so that the sizes matched up and filled them with the cream cheese.


Next I sandwiched a shrimp that best matched the jalapeño in size and shape in between the two halves. It was so cute all snuggled up in there.

Next it’s time to wrap your bacon around your peppers. In retrospect I would have used toothpicks to hold this all together. Live and learn.


Put in a cold oven and set to 400 degrees Fahrenheit. They will cook in about 30-40 minutes. Just remember that the cheese inside will be like molten lava so wait a few minutes before you chomp down.


Ingredients (makes 6):

  1. 6 large jalapeños
  2. 6 tiger shrimp
  3. 6 slices of thick cut bacon

Filling ingredients:

  1. 4 oz of cream cheese
  2. 1 Tbsp of fine diced shallots
  3. 1 Tbsp of fine diced bell pepper
  4. 1 Tbsp fine chopped parlsey
  5. 1 Tbsp minced garlic
  6. 1 Tsp salt
  7. 1 Tsp pepper


  1. Prep your jalapeños by slicing in half and removing pith. Soak in a 1:3 mix of vinegar to water and leave for 1-2 hours.
  2. Mix your filling.
  3. Stuff each half with cream cheese.
  4. Place shrimp inside of two halves of jalapeño.
  5. Place in cold oven and set to 400. Start checking after twenty minutes. Usually takes 30-40 minutes to cook but you don’t want to let them burn.
Food, recipe

Trader Joe’s Chicken Shawarma Wrap

fullsizeoutput_5995.jpegSometimes you have the time to make a complicated meal, like my Herbs de Provence Chicken with Roasted Vegetables and Ratatouille but sometimes you want something quick and easy. When I want to get dinner ready quickly Trader Joe’s is usually my go to spot. It’s the closest grocery store to my house and I know where everything is. I can pick up a package of meat, some veggies and a carb and have dinner ready to go within thirty minutes of getting home. This week I found a new meat! Shawarma Chicken Thighs!


I sometimes crave Indian food but don’t have the time or energy to fix it. So when I saw this packet I was immediately excited. I’ve used these pre-marinaded packets from Trader Joe’s before and they are endlessly versatile. But I knew exactly what I wanted to make with these so I did a quick lap through the store and picked up some sauces and a packet of garlic naan and sped home.


The Zhoug sauce is very similar to an Indian green chutney with garlic, mint, chillies and coriander. And the Tzatziki is like Indian raita, minus the cumin and add in some dill. So not identical flavors but comparable in a pinch. And of course I had to have garlic naan. I know they sell regular naan at Trader Joe’s but I just don’t understand why anyone would want the plain stuff when there is garlic to be had.


I cooked the chicken in a non-stick pan, using low sodium chicken stock to deglaze, took it out of the pan and let it rest before cutting it into strips.


While the chicken was cooking I threw my naan in the oven to defrost 350 fahrenheit on a baking tray for about 5-6 minutes. And chopped up some leafy greens and cherry tomatoes I had in the fridge.


Now all that was left to do was assemble and enjoy! I would point out that virtually and combination of chicken, sauce, vegetable carb could be used to make this more to your taste. The Joe makes a delicious pesto chicken, for instance, which could be paired with tomatoes, greens, mozzarella on focaccia bread and drizzled with a good balsamic reduction.


I should also mention that I loved this chicken so much I went back for a second packet later in the week and made salads with them instead of wraps because carbs are evil. I used the same base of greens and cherry tomatoes and the two sauces I mentioned above.


I also added in some petite diced yellow bell peppers and half a shallot for color, flavor and texture.


See it is endlessly customizable! I’d love to hear how you you made this idea your own with this chicken or any other! New ideas are always welcome!

Ingredients (makes 4):

  1. 1 packet of Shawarma chicken thighs
  2. 1 container Zhoug sauce
  3. 1 container Tzatziki sauce
  4. 1 packet garlic Naan
  5. Cherry tomatoes
  6. Fresh greens
  7. Unsalted chicken stock


  1. Heat a non-stick or cast-iron pan to medium hat, gently drizzle with olive oil and place meat in pan. Leave it alone until you can see that meat has started to shrink. Deglaze with a little chicken stock. Flip and continue to cook. Keep covered for a portion of the time to lock in moisture. Depending on your pan, thickness of the meat and heat of your stove total pan time could take from 20-35 minutes.
  2. Chop your cherry tomatoes and salad
  3. Take your chicken out of the pan and allow it to rest
  4. Heat your naan in the oven according to package instructions
  5. Chop your chicken into thin strips
  6. Assemble by putting salad on your naan, placing the chicken on the salad bed and drizzling on dollops of your Zhoug sauce and Tzatziki. Sprinkle on some tomatoes. You could also add some onions or coriander to give it a little extra Indian oomph.
Food, recipe

Crockpot French Onion Soup

I find that my crockpot is endlessly versatile. Recently I’ve been using it make large batches of caramelized onions and from there it isn’t much of  stretch to turn your vat of caramelized onions into a delicious French Onion Soup. As long as you are okay with the delicious smell of cooking onions wafting through your house for a day or two. Step one is to acquire onions, arrange them artfully and photograph them.


Once the photo session is over it’s time to get slicing. This is easily the most time consuming step in the process. But it can also be a nice cathartic release if onions make you cry. When I slice eight onions I indulge in a nice cry and end up feeling much better when the task is done.


I start the crockpot heating while I slice and put in a knob of butter and a slug of olive oil. You don’t need a ton, just enough to make sure things don’t stick as you are getting the ball rolling.


Once you cram all the onions you sliced into your crockpot it’s time to sit back and relax. I started the crock pot a few hours before bed time, gave them a couple of stirs, covered my crockpot and hit the sack. When I woke up I had the bottom left waiting for me. A couple of hours later my onions were oh so ready.

Once I had the onions were I wanted them I scooped some out into an ice cube tray to freeze and use later.

After I had the amount of onions I want left in my crockpot it was time for phase two. Add some fresh thyme leaves, garlic, salt, pepper, and unsalted beef stock, worcestershire sauce. And the most important thing to add is quality brandy instead of some grocery store sherry.


Because I was taking this to a weekend getaway with a group of friends I packed it up into a zip lock bag and then warmed it up when it was time to serve.



  1. 8 largish onions
  2. 1-2 Tbsp of butter
  3. 1-2 Tbsp of olive oil
  4. 2-3 Tbsp of thyme leaves
  5. 2 boxes of unsalted beef stock
  6. Hefty splash of Brandy
  7. 2-3 Tbsp of minced garlic
  8. Salt and pepper to taste


  1. Add butter and olive oil into crockpot
  2. Thinly slice onions and place in crockpot. Cram them in if they don’t fit. They will shrink.
  3. Leave crockpot on low for approximately 12 hours. Stir every few hours.
  4. Take out any excess caramelized onions and freeze or refrigerate.
  5. Add in thyme leaves, unsalted beef stock, brandy, minced garlic, salt and pepper.
  6. Let simmer for another couple of hours until the flavors marry. Taste and adjust salt and pepper.
  7. Freeze or refrigerate once cool if eating later.
  8. If serving shred some fresh gruyere on top. Bake if you want or just let it melt into the soup on it’s own. Make sure there is some crusty bread for dipping!
Food, recipe

Waffle Breakfast Sandwiches

I had to feed a troupe of hungry adults breakfast before we headed out to Gettysburg National Park. But I didn’t want to have to get up and cook so I made these make ahead breakfast sandwiches and they were a huge hit. Claire helped me with the heating and serving of these little bits of yum. And also served as sandwich model!


I used frozen whole grain waffles as my base and piled on eggs, pimento cheese and chicken sausage  from there. But honestly you could use any combination of meat/cheese/egg. And could even substitute waffles for english muffins, crumpets or any carb your heart desires.


The only thing that is remotely time consuming is making the individual eggs. But I have a little trick up my sleeve that makes it slightly less onerous. I microwave my eggs in a wide based soup cup. Put a splash of olive oil in the cup, crack your egg in, sprinkle on some salt and pepper and microwave. Depending on how done you want your eggs your time will range form 30 seconds to a full minute. I did these for about 45 seconds each.


I had to make 8 sandwiches but my cutting board isn’t big enough for all the so I did them in two batches. I then bagged them up and put them in the freezer until it was time to take them up to our Gettysburg AirBnB.


We popped them in the oven heated to 375 degrees for about twenty minutes and they were ready to go. I also put out some fancy mustards and mayos so that people could jazz up their sandwiches.


As you can see freezing and reheating didn’t harm that at all. And the time in the oven got the pimento cheese all lovely and melty while the waffles crisped up. This would be an excellent thing to make on a Sunday and pull out of the freezer/fridge on a weekday morning and reheat in the microwave or toaster oven before work.


Let me know in the comments what you would put on your sandwich! I love hearing new ideas!

Ingredients, serves 8:

  1. 2 packages of frozen whole grain waffles
  2. 1 package of chicken sausage with four sausages
  3. 8 eggs
  4. 1 tub pimento cheese


  1. Pull waffles out of freezer, do not defrost or warm up.
  2. Apply thin layer of pimento cheese to two waffles
  3. Cut sausage in half length wise and then again crosswise to leave you with four pieces.
  4. Place two pieces of sausage on top of one waffle
  5. Cook individual eggs in mug for 45 seconds after seasoning with salt and pepper
  6. Place egg on top of other waffle
  7. Close sandwich and put in paper bag and freeze or refrigerate.
  8. Once ready to eat place on microwave safe dish and microwave for 1 minute if from fridge and three minutes if from freezer
  9. If baking place in 375 degree oven for 20 minutes if from fridge and 40 minutes if frozen
Food, recipe

Sweet Potato and Turkey Shepherd’s Pie

We are meat and potatoes people through and through. Lloyd comes from Irish stock and likes nothing more than a simple and hearty meal. My Indian taste buds want something with a little extra oomph of spice. And my common sense tells me that eating red meat and white potatoes isn’t the healthiest option. So I’ve tweaked the traditional Shepherd’s Pie recipe to something that meets everyone’s needs. Also, I made this Shepherd’s pie ahead of time, froze it, and then assembled it at an AirBnB where we were staying with a group of friends. So, if you are looking for a good “cook and take” recipe this is an excellent option.

You can’t smell the goodness or hear the delightful bubbling emanating from this pan.

So to get started I did a little mise en place and chopped up my onions, carrots, mushrooms, rosemary and thyme. If you’ve read my Chicken Pot Pie recipe you will see a lot of similarities in the strategy and flavors. Once you know the basic patterns of cooking it’s easy to extrapolate those ideas to other recipes. But, I digress. First step is always sweating your onions.


I used my dutch oven for this recipe because the thick walls retains a constant heat better and is more forgiving if you forget to stir. Once your onions are well and sweated meaning they have gotten that glistening look to them but they aren’t burnt or starting to turn brown it’s time to add your carrots.


Your carrots will start to cook, you know they are ready when the sharp edges begin to blunt and they get a shiny appearance to them. Now it’s time to add in your meat and herbs. Also you should be seasoning at every step. I always use salt, pepper and garlic powder. Also keep some low sodium chicken stock handy. This is excellent to splash in and deglaze when things get a little sticky.


Once your meat is cooked down add in a hefty scoop of flour. This is totally optional if you are going the gluten free route feel free to skip this step. The flour is just used to thicken the gravy. You can always substitute arrowroot powder at the end. Also add in your peas and mushrooms once the meat is cooked.

Add in a heavy, heavy splash of chicken stock and turn your heat down and let it simmer while you fix your sweet potatoes. Peel and boil like another potato once they are soft enough to smash easily with the back of a fork transfer the potatoes into a mixing bowl and add in some stone ground mustard, parmesan cheese, heavy cream, salt, pepper and garlic. Reserve some of that lovely, starchy water from the sweet potatoes to help fluff up your mash and then get to mixing! I use a kitchen aid. I’m lazy.


You want your mash a little extra runny because that way they don’t dry out when you bake it.


At this point you have a two options. Go ahead and assemble or bag it up, freeze and save it for later. And a secret third option; freeze half, cook the other half. I went the freezing route because we weren’t going to eat our pie for another few days.


Assembling is as easy as reheating the meat in a crockpot or on the stove and placing the bag of sweet potatoes into a bowl of warm water. I layered the meat onto the bottom of an aluminum pan that I brought with me and cut a hole in a corner of the sweet potato bag and squeezed it on. I decorated the top with some fancy fork work and add a layer of  fresh shaved gruyere because cheese is the best. Then it’s time to bake. The boys were so excited!

Quick tip on leftovers. I just bagged the whole thing and froze it. When we get home I’ll unfreeze it and probably bake it into a quiche.


Filling Ingredients:

  1. 3 lbs of ground turkey
  2. 1 red onion
  3. 1 large carrot
  4. 1 bag of frozen peas
  5. 8 oz container of baby bella mushrooms
  6. 2-3 Tbsp of chopped rosemary  and thyme
  7. 1 can of tomato paste
  8. 3 Tbsp flour
  9. 1 box of low sodium chicken stock
  10. Salt, pepper and garlic powder to taste

Topping Ingredients:

  1. 4 medium sweet potatoes
  2. 2 Tbsp of heavy cream
  3. 4 oz parmesan cheese
  4. 1 Tbsp stone ground mustard
  5. Salt, pepper and garlic powder taste


  1. Chop your onions, carrots, mushrooms, rosemary and thyme while your pan heats with a glut of olive oil in it.
  2. Add your onions and let them sweat, season with salt, pepper and garlic powder
  3. Add you carrots and let them get sweaty, season with salt, pepper and garlic powder. Use stock to deglaze as needed.
  4. Add in the meat and let it cook down until it crumbles, season with salt pepper and garlic powder
  5. Once the meat is mostly cooked add in the dried herbs
  6. Once everything is soft and crumbly add in your flour and mix it around until everything is coated.
  7. Pour in whatever is left in your chicken stock container and add in your tomato paste.
  8. This is also the time to add in your peas and mushrooms.
  9. Reduce heat and simmer until sauce is thickened. Check seasoning and adjust accordingly.
  10. Peel and chop sweet potatoes and add to pot of well salted water.
  11. Bring to a boil and cook until potatoes are fork soft.
  12. Add all ingredients to a mixing bowl and mix until soft. Use potato water to get the consistency you require.
  13. Freeze or assemble.
  14. Layer casserole dish or baking pan with fulling mixture. Pipe or spoon on the sweet potatoes. Smooth with a spatula. Decorate with a fork if you want and top with cheese if you want.
  15. Bake at 400 for 30-45 minutes until crust is golden and bubbling.

Crockpot Tomato Soup, Four Ways

It’s cold in Virginia right now, winter is clinging to the ground and the air and my bones need soup. Soup means crockpot time. I know crockpots are getting a bad rap right now because of that episode of This is Us. But they really do make life a lot easier. I tend to get done early on Mondays so I like to make one thing in the crockpot that I can tweak and twist and use all week. Given the weather I went for a hearty tomato basil soup.


I use my crockpot two ways, I either dump a bunch of stuff in and go off to work so that I can come home to a mostly ready meal. But sometimes I use my crockpot as a less needy dutch oven and add things in slowly and really let the flavors marry and come together slowly. I went for the latter technique this time because I had a bunch of little things to do around the house and this allowed me to add things and go get a task done before coming back to check on it. I started by caramelizing a bunch of red onions with butter, salt, pepper and garlic powder.


Once those were cooked down and I’d printed off all the labels for my amazon returns I started on my tomatoes. Since I have an immersion blender I tend to thick chop my tomatoes because they are going to cook down regardless of the size and nobody has time for a petite dice. But I do have a technique for my touch chop that can be done pretty quickly once you get the hang of it.


First start with a pile of sexy looking tomatoes. The sexier your tomatoes the sexier your soup will be. That’s just a fact. Kidding, start by slicing your tomato in half, then remove the stem with two angled cuts and discard. Next you need to cut slices lengthwise along the tomato and then flip the whole thing around and cut perpendicular. Scoop ’em all up and add them to the crockpot. Easy Peasy, tomato choppy.


Once the tomatoes have been added in and you have seasoned again it’s a good time to throw the cover back on and let those bad boys stew. At some point your whole house is going to fill with the tangy smell of cooking tomatoes. At that point it’s time to revisit and add in the last few ingredients you need before it’s ready to be blitzed.


I love the roasted garlic you can find at most olive bars. I get a whole container and just pull them out whenever I need a little extra oomph in my food. I also love the perfect fresh balance that basil and tomato make so I chopped up some of that. And then you always need more salt and pepper. Once that has stewed for some more time it’s time to blitz. I wanted to make a nice little boomerang so you could see how cute my immersion blender is. Total fail.


Once I had blitzed the soup I added in some tomato paste, parmesan cheese, a dollop of heavy cream and a couple of splashes of low sodium chicken stock just to round out all the flavors. I also needed to add in a little more salt, garlic and pepper. Because crockpots are tricky and always need more than you think they will.

Now on to the three ways I decided to serve my soup! This was the fun part! Because you don’t want to get bored with all your hard work!

Day 1: Sausage and Parmesan Crisps

This one was fairly straightforward, while the soup was finishing off in the crockpot I chopped up some smoked sausage I had in the fridge and cooked it in a pan on the stove. My secret for cooking meat like this are a few splashes of low sodium chicken stock. It helps deglazes the pan and lets you steam rather than roast so they don’t dry out. This billowing cloud above my pan is steam, not smoke. I promise.


Next I took a 4 oz container of parmesan cheese and made twelve little piles on a silicone baking sheet and baked them at 400 degrees for 3 minutes to make amazingly easy and low carb parmesan crisps!


I know they look a little soggy but I put them on a paper towel to cool and they crisped up beautifully. They did get a little melty when I put them on the hot soup.


Day 2: Roasted Chicken and Stuffed Bell Peppers

I love herbs de Provence. It’s a wonderfully savory spice mix that goes well with a variety of proteins and flavors. I particularly like it with tomatoes so I decided to coat some cubed chicken in Herbs de Provence, along with salt, pepper, olive oil and a splash of red wine vinegar.


I set those aside to quickly marinade while I sliced open some small bell peppers and stuffed them with mozzarella I happened to have in my fridge. These little packets are actually meant as single size servings but I am amazed at how handy they are when I haven’t planned ahead.


I ripped them up and stuffed them into the bell peppers. I added a little drizzle of balsamic vinegar because I love balsamic. I baked everything together on the same sheet pan while I reheated some of the soup up on the stove. I set my oven to 375 degrees and left everything in there for about 30 minutes.


I decided to be bold and serve my soup on a plate as it had gotten quite thick on the stove. It actually was pretty easy to eat this way and was a delicious treat after a long day at work because it was so quick yet surprisingly fancy and satisfying. Lloyd doesn’t usually stop to talk once food is in front of him but he put down his fork long enough to tell me it was good. Le sigh.


Day 3: Cheese Straws and Cheese

By the end of the week I was truly ready for something easy peasy. I throw the remains of the soup into a bowl and microwaved until it started splattering. I stuck a couple of cheese straws in there and sprinkled some cheese on top and called it a day. Honestly the simplicity of this meal was what made it so great.


Day 4: Spinach and Artichoke Dip

And last but not least I just had a little bit of soup left and also some spinach artichoke dip and I figured that they would probably go really well together. I was not wrong. Also, the cheese ended up looking like the Sydney Opera House which was not intentional but totally cool.


Soup Ingredients:

  1. 8 largish tomatos
  2. Half a stick of butter
  3. 1 large onion
  4. 6-8 garlic cloves (roasted or raw, dealer’s choice)
  5. 10-12 leaves of basil
  6. 2 Tbsp of tomato paste
  7. 1 Tbsp of heavy cream
  8. 1/2 cup of low sodium chicken stock
  9. Parmesan cheese to taste

Soup Recipe:

  1. Caramelize onions and butter with salt, pepper, garlic powder to taste in your crock pot (set to high) for about 1-2 hours
  2. Chop and tomatoes and cook until mushy for about 1-2 hours, season as you go.
  3. Add in basil and garlic once tomatoes are ready to be blended then blend. Do not splatter back splash.
  4. Add in heavy cream, chicken stock, tomato paste and parmesan cheese and let simmer for about another hour.
  5. Alternatively you could put everything into the crockpot at the very beginning and just let it stew for hours and hours until you decide to blend it up. It will still be delicious and is a lot less work.

Crisper Raid Quiche

Do you hate having to throw away food that you bought and never got around to using before it hit the expiration date or just got plain gross? Me too! I usually end up pulling everything that’s about to go bad out of the fridge and staring at it until I come with a way to throw it all together. Today I was slightly more prepared though and had a couple of pie shells in the freezer so I could make quiche with whatever was left in the crisper. And because pie shells come in pairs I made a second quiche that I could freeze and eat next weekend.


After today’s crisper raid I had half a red onion, a smallish red bell pepper and a box of sliced mushrooms. Plus some assorted herbs that were on their very last leg; basil, chive, and parsley. I chopped everything up and added it to the pan starting with the onions. I then added the bell pepper, mushrooms, some mince garlic and the herbs. And of course I added the mandatory trifecta of salt, pepper and garlic powder.

Once things were cooked down I added in some chicken sausage that I recently discovered. I like this one because it isn’t maple flavored or apple flavored or some other sweet nonsense. It’s actually a pretty nice replacement to the fattier pork country sausage.


I chopped up the sausage and added it to the pan and gave it good stir to coat everything and then added it to the waiting pie shells.


It actually looks pretty good right now. My fiancé, Lloyd, would probably love it if I just turned it into a massive empanada instead of adding the eggs. Except he loves eggs. Lloyd is basically Gaston and eats five dozen eggs everyday and is roughly the size of a barge. Speaking of eggs, I made a quick egg mixture with about 8 eggs, a splash of cream, salt and pepper. My secret ingredient is about a tablespoon of corn starch. It makes the eggs extra light and fluffy when they bake.

The next step is the all important cheese and decorating step. I had a little bit of jack cheese left in the fridge and I mixed that into the filling before I added the eggs and then topped with some cheddar and sliced cherry tomatoes. It made for a pretty pre-bake picture. And an even prettier post-bake shot.


Serves: 1-10. Who is to say you can’t eat two whole quiches all by yourself? You do you. I will not shame you with suggested portion sizes.

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients ***the veggies and herbs I used are just a suggestion, feel free to use whatever is in your fridge***

  1. Onion
  2. Bell pepper
  3. Mushrooms
  4. Herbs (chives, parsley, basil)
  5. Minced garlic
  6. Salt, pepper, garlic powder
  7. 8 Eggs
  8. 1 Tbsp Cream (optional)
  9. 1 Tbsp Cornstarch (optional)
  10. Cheese
  11. Cherry tomatoes
  12. Frozen pie shells


  1. Preheat oven to 350 degrees fahrenheit.
  2. Dice veggies and chop herbs.
  3. Sautee your veggies starting with hardest and ending with softest. I did onions, bell peppers and then mushrooms.
  4. Add in your garlic, herbs and seasonings. Don’t overcook your veggies mix because it’s going to cook some more in the oven and you don’t want a big soggy mess.
  5. Chop up and add in your sausage if you are going for a non-veg quiche. I used the chicken sausage I mentioned above but you could put in whatever you happen to have in your fridge, including lunch meat you need to use up.
  6. While your veggies/sausage are cooking down you can whip your eggs. Add them to a large bowl and fold in the salt/pepper and your optional cream and cornstarch.
  7. Scoop your mixture into your pie shells and stir in some cheese.
  8. Cover your veggies/sausage with your egg mix and then top with more cheese. I added on the sliced cherry tomatoes for some color.
  9. Bake your pies on a baking sheet for about 45 minutes or until the center doesn’t jiggle and the top has gotten a nice golden brown coloration.