Tuesday, 26 June 2018

Ginger lime Grilled potato salad

"We be Grillin"

Ever made a grilled potato salad? No? Then here is your chance. I can’t lie, this recipe was a reach. I wanted to make potato salad, but I had to make the dish fit in with this month of grilling. I had no idea if it would work, but I took a leap of faith, and it paid off.

Wednesday, 13 June 2018

Bacon wrapped grilled corn with spicy mayo and cilantro

"We be Grillin"

Summer time is fast approaching, and it is the season to grill. The next recipe up for everyone, is one of the most delicious corns ever. I finally got my hands on some fresh corn, husks and all. Took all my inspiration from the Mexican grilled corn ‘elote’ with a little added Jamaican flair.

Sunday, 10 June 2018

Grilled Pineapple Icecream

"We be Grillin"

This month is all about grilling, every recipe will include a grilled food, and the first on the chopping block is pineapple. Grilled pineapples are a summer staple, in salsa, burgers, on pizzas. Its usually the opening act to someone else’s show never really the headliner. So here we are, grilled pineapples first official gig as the star.

Friday, 1 June 2018

Peaches and Blood orange mascarpone cream pie


Where do I even start with this pie. The pie that I put in a pie dish that was too deep, causing my beautiful braided crust slid down the sides. The same pie that everyone adored none-the-less. I bring to you, the iconic peaches and cream, made with love, and a bit of disaster, greedy girl style.

I made this pie while in New York for some graduations and a baby shower. This should have been a cherry pie, but I went to a few grocery stores and couldn’t find fresh cherries. Instead of continuing the hunt, I saw some mascarpone on ice and I bagged up a few peaches and called it a day. While still in the grocery store I thought, peaches and cream is so cliché what else can I add to it, and that’s when my eyes caught the blood oranges.

Its not like you couldn’t use regular orange, its just the flavor of the blood orange is more subtle. It almost has a berry flavor in its sweetness. And peaches on a whole, are not the most bold in flavor so it complemented it well. I’ve never seen blood oranges in Jamaica, so if you are in Jamaica and reading this, the best substitute would be a tangerine, and if none, just use a regular degular shmegular orange. Also, if you have no mascarpone, use cream cheese. Substitutions are the spice of life.

Now a word about this deep pie dish. My grandmother has about 6 pie dishes, a chose a nice heavy deep red one. This pie has two layers the peaches and the cream so I figured the deep dish would be perfect, wrong! To be honest I don’t know if it’s the depth that caused it, or the fact that the peach filling did not come all the way up, or if my crust was to buttery, or too warm. But it slid right down the sides. I still proceeded to finish, photograph and eat this pie. It’s the second favorite tasting pie of the month. One I may or may not attempt again.  

If you have noticed I don’t put up a pie crust recipe, there are so many good ones online. Not to mention ready made ready to use crusts in the frozen food section at the grocery store. For a good crust recipe click here: pie crust recipe

Ingredients (printable recipe)

1 pie crust
6 to 8 peaches
½ cup sugar
1 tablespoon blood orange zest
½ cup blood orange Juice
3 tablespoon cornstarch
Sweet Mascarpone cream
8 oz mascarpone cream cheese
½ cup powdered sugar
½ cup heavy whipping cream
1 tablespoon blood orange zest
1 teaspoon vanilla or ¼ teaspoon almond extract


For the pie filling
  • Place the pie crust in the dish, crimp the edges and place in the refrigerator
  • Peel and remove the pits form all the peaches
  • Slice each peach into about 5-6 pieces
  • Place in a bowl and add sugar, blood orange juice and zest, let it sit for 30 to 45 minutes
  • Preheat the oven to 375 degrees
  • Pour off the liquid into a sauce pan dissolve cornstarch into the liquid over medium heat and allow it to thicken
  • Once its thick toss back in the soaked peaches
  • Make sure the mixture is room temperature or cold
  • Pour into the prepared pie dish and bake for 45 minutes to an hour
  • Allow this to completely cool

For the mascarpone cream
  • Whip the heavy cream in a mixer until thick
  • Add the mascarpone cheese and continue mixing until you have stiff peaks
  • add powdered sugar, vanilla extract, blood orange zest , mix to incorporate
  • Place the mascarpone cream on top of the cooled pie and put in the refrigerator to set for at least 45 minutes
  • Serve as a cold pie

XOXO Greedygirl

Friday, 25 May 2018

Fresh Strawberry Rosemary Pie


Hello one and all and welcome to yet another blog post with a strawberry pie recipe. According to google a quick search of the term “strawberry pie recipe” yields 91,100,100 results. So safe to say the world will not suffer a lack of strawberry pie recipes any time soon. In an effort to stand out a bit from the crown, I brought rosemary to the party. Let’s all welcome my strawberry pie recipe number 91,100,101.

Sunday, 13 May 2018

Caramel Apple Pie


No way I could have a month of pies and not do an apple pie. In the world of pies, apple pie is president and pumpkin pie is vice. I had some caramel sauce left over from some bread pudding I made and decided it would be perfect with some granny smith apples. Quite possibly the best use I have ever found for left over caramel. 

Gizzada Pie


Gizzada is a Jamaican coconut tart. It's usually made in little pastry rounds about the size of your palm. I decided that I would try my hand at a giant gizzada, essentially turning it into a huge gizzada pie. I mean what’s the difference between a tart and a pie anyway, depth?

Wednesday, 2 May 2018

Blueberry-nut pie


This month its all about that round crust, filled with goodness and baked to perfection. As a child my mother made pies every single Sunday; lemon meringue to be exact, that was beautiful and toasted. I’m sitting here thinking that she was wonder woman. Get three kids ready for church, go to church, come home and cook dinner, which included freshly juiced carrot juice and a lemon meringue pie? Its no wonder she hates cooking now! I guess its my turn to take the baton.

Friday, 27 April 2018

Jamaican steamed cabbage and carrots


Kimchi is to Korea as steamed cabbage is to Jamaica. Honestly steamed cabbage with corned beef is more like it, but since this month is about no meat, I left out the salty delicacy and made a yummy dish of cabbage and carrots on all its own.

Friday, 20 April 2018

Coconut Cream Truffle butter pumpkin soup


It always happens that the day I decide to cook soup is a cold and gloomy day. I had potato soup down to make but then I used the potatoes for dinner the day before. My mother had a pumpkin and I found some truffle butter in the refrigerator, a-las a recipe is born.