Sweet Pea Journey

Family, Friendship, Food, Fun and Everything in Between!

Author: Sweet Pea

Cooking

Simply Boiled Ribs – Nothing Ordinary About It!

Simplicity is quite often the best recipe. I love this recipe, even though I can hardly call it a recipe. It’s super simple and quick, and you will be making it over and over. Great for kids and adults! I heard on the radio one of the local grocery stores is having pork spare ribs on sale for 99 cent / lb. What a great deal! So, I went and got myself 2 slabs of meaty ribs, for 13 dollars! One slab went into the freezer for later, the other one is going onto my lunch table today, since I won’t have the kids for dinner.

I could only fit 4 ribs in this large bowl I got, but I have way more ribs in the pot on the stove. May not even need to refill the bowl.. These are so meaty and tender!

 

Ingredients:

1 slab of pork spare ribs, or baby back ribs, or rib cutlets, or even cubed meat… you get the idea, any cut of somewhat lean pork meat would do!

1 knob of ginger root, sliced to about 1/4 inch thickness

4 green onions, use the green part – yes green part, the part most recipes tell you to throw away. Save the whites for other recipes, we only need to borrow the flavor of the green onions, we are not eating it!

 

Sauce:

This, my friend, is the money-maker. I will tell you this one, as one of my top-secret recipes. Write it down, print it out, save it, book mark it, put it on your fridge.. do any of that. You will be making this over and over and over! Let me put it this way, I have not yet met a single person so far that is not obsessed with this sauce!

Kids version sauce:

1 tbsp light soy sauce

1/4 tsp dark vinegar, use Asian vinegar if you can find it

1 tsp sesame oil, this is very strong potent flavor, you can even use 1/2 tsp if you prefer. A little goes a long way!

1/2 tsp powdered chicken bullion

Optional:

Remember the white part of the green onions? thinly slice it up and use about 1 tsp of it in the sauce for older kids, may be too strong for little kids

 

Adult version sauce:

All the above in kids version sauce, plus:

1 tsp hot chili oil (I have a family recipe, which is another greatest top-secret of my cooking, stay tuned!) store-bought is fine, but I find the flavor varies a lot. Find a brand you like and stick to that

1/4 tsp white sugar or honey. A little sweetness really balances out the spiciness of the chili oil

1 clove of garlic, finely minced, or grated

 

Method:

Slice between the bones of the ribs, and separate ribs. Put the ribs into a large pot and fill up with cold water. Slice up ginger root and throw into the pot. Fold the green part of the green onions and shove them into the water too. Put pot on stove, lid on, heat on high until water starts to boil. Lower heat to medium, skim off the impurities of the soup and discard. Leave the lid half on, so the water doesn’t over flow. Boil the ribs till tender, about 30 to 40 minutes. Take ribs out using a pair of tongs and place on a plate or in a shallow bowl.

Dip the ribs into the sauce and enjoy! Hint, make an individual dipping sauce bowl for everyone, you will for sure want to double dip!

Cooking

Best Roasted Veggies – Another Super Versatile Recipe

I love this recipe so much, I really don’t mind eating it every day. It’s such a versatile recipe, you can change it up anyway you want, as long as you follow a couple of simple rules. This recipe is like a canvas, you can let your imagination and creativity go wild!

Rule 1: Don’t use too much high water content vegetables, such as cucumbers, large tomatoes (a handful of small cherry tomatoes or grape tomatoes add a ton of flavor, FYI)

Rule 2: Lay out vegetables in a single layer on the baking dish, don’t pile them up high. Use 2 trays if needed, otherwise you are ending up steaming the vegetables, rather than roasting them. Vegetables will come out soggy, since the water content is not lowered during the process of roasting. Therefore, the taste of the vegetables are not concentrated like roasting does.

Anyway, today I gathered these vegetables:

Vegetables:

2 carrots

2 Mexican squash

1 white onion

1 red onion

about 1 lb brussel sprouts

2 small heads of broccoli

 

Dressing:

2 tsp salt

1 tsp freshly grounded tri-color pepper (black pepper works just fine, I like the color combo my tri-colored pepper grinder set gives)

2 tsp red wine vinegar (believe me, this will make a whole world of difference in your roasted vegetables!)

1 tbsp olive oil

 

Process:

Preheat oven to 375 degrees F. Clean and cut up vegetables to bite sizes and throw into a large mixing bowl. Or if you are not using a lot of vegetables, just lay them out on the baking dish. Put dressing ingredients on vegetables. I normally mix up the vegetables using my hands, but today, while cutting the onion, I somehow sliced my left pinkie with the tip of the knife. Another reason why I prefer shorter knives than long knives. Why having such a long blade, if you think about it, how often do you cut something using the tip of the knife 1 foot away from the handle? Anyway, bandaged up, I used a tool today to mix the vegetables.

 

Spread vegetables in a single layer on baking dish. Use 2 baking dishes if needed. Into the oven it goes, and bake for about 25 to 28 minutes.

Serve hot, room temperature or cold!

 

Life and random things

Juicing – Day 1

Trying juicing for the first time, ever. I have been watching quite some videos on how others do juicing and benefits of juicing. In summary, juicing does all the wonders to your body, makes your skin less oily, teeth whiter, hair and nails stronger, more energetic, more sensitive to all the senses, improves overall wellness, weight loss…the list goes on and on. So, I decided to try it myself.

Day 1 is now over. This is what I have done.

Breakfast: 12 oz juice (recipe at the end of the blog)

AM: 2 glasses of water

Lunch: 12 oz of store bought juice (apple and kale)

PM: 2 glasses of water

Dinner: 8 oz of juice (more or less same as breakfast juice, but added guava,orange and more greens)

Dessert: 2 bites of a banana

This is how I felt throughout the day.

I didn’t feel hungry at all, until probably 7 pm. I wasn’t even starving then, but I felt like if I had some awesome Ramen noodles or a couple amazing tacos, I’d be super happy. The day was going by fast, I was busy, that probably helped. I did, however had to run out of the house during lunch time. My dad made such yummy chicken and vegetables, I could smell it from upstairs. I didn’t want to give in, so I grabbed my car key and drove to the store to buy more juice, in the pouring rain. But it was all worth it! As soon as I left the house, not only the temptation went away, I also felt proud of myself. As you know, I am a super foodie. It’s beyond hard to walk away from food.

Even was harder, I was making Ramen style noodles for the kids. I know, what was I thinking? That’s what I was day dreaming about, and now I have to watch it being made, with love, by me! I threw in extra noodles, knowing the kids won’t finish it. But I just had to. Every time I tasted the soup a bit to adjust seasoning, I almost felt the electric wave going through my body. Just kidding, it was tempting, but wasn’t that bad.

Other than hunger I felt there was a rough film kind of thing all over my teeth. My pearl whites were not slippery today, which was quite uncomfortable for me. I find myself keep playing with my teeth using my tongue, but as soon as I catch myself do that, I immediately felt the film on my teeth was disgusting. It’s nothing but the vegetables I used. But no one has seemed to mention this in their videos. Anyway, now you know.

I am successfully done with day 1, even with a dessert. Man, I savored that banana.. let me tell ya, I had the banana in my mouth for a long time, just in case that’s the last bite I am getting today. This gourmet banana tasted amazing, it’s the only solid food went into my mouth for the whole day! I certainly cherished it.

I feel a slight headache, but heard this is normal, and it’s my body flushing out the toxic elements. Anyway, I will talk to you in a day or so and see where I stand!

Juice recipe:

3 cucumbers, 1 bunch kale, 1 bunch spinach, 3 apples,  6 large carrots

All goes into a juicer and enjoy the liquid gold comes out of it! Ciao!

Life and random things

Arguments

If you are or have been any sort of relationships, you have argued. I too, have had my fair share of arguments. It’s not until recent years, I have really started looking into myself, what could I have done differently so little things, some times stupid small things wouldn’t blow up like the end of the world? I know it’s hard to dig into ourselves, it almost feel like admitting that you were at fault, and you were wrong, you were losing the argument. But at the end of the day, what is your end goal? Is it to win the argument, or to prevent small disagreement from blowing up again and hurt your loved ones?

I have read so many articles, watched so many videos, even been to therapy trying to find out what I could do to change things. Ironically, according to my therapist, I did everything I could for that particular relationship… but that will not stop me from looking within myself for the future. When frustration and anger ceases a person, the mind can easily go wild and emphasizes and even exaggerates and pulls all negative conclusions. I have been there too. For months, I have been practicing chilling my emotions. It’s hard, I have to admit. I still cry, still want to curl up under the blanket at times, still wet my pillow with tears. But the goal is to reduce this, calmly examine the argument and find out the root cause and come up with a solution to resolve it peacefully and really fix the issue, rather than masking the problem. I learned my lesson, masking the problem or pretend it’s not really an issue is not an option, it will blow up in your face another time, but way stronger.

I am not a relationship expert by any means, but I have a few tips that I think may be helpful in your relationship and resolve arguments based on my own experience and people around me, if you are not already doing so:

  1. Identify your own emotions, and what triggers them. Really, this is the only way to understand and control your emotions and prevent it from going out of control. Do this with your significant other, so it’s clearly understood between the two of you what’s off the limits. This is going to be a brave move. It requires courage and trust, and completely put yourself out there. This can prevent each other accidentally “push the buttons” during an argument, this can also end a relationship quickly. To me, if you can’t put yourself out there and dive into a relationship fully, if you have to hold back a little, constantly thinking “what ifs”, you might as well don’t get into this relationship. It will not last. No one wants to be with someone one foot in, one foot out. Hence, no matter how much I was hurt before, I will not hold myself back. One can argue that I am not learning my lessons. The truth is, no two people are the same. It’s not fair to keep a distance from person #2 because you got burned by person #1. The lessons you really should learn is to be able to identify the red flags at an earlier stage, before your heart is all poured out. Easily said than done, I know, but I am willing to take the risk. Just like Lady Antebellum’s song Need You Now goes, “guess I’d rather hurt than feel nothing at all”, nailed it. After all, why stay in a half dead relationship while you don’t know how love and being loved feels like?
  2. Listen before talking. A lot of the times, arguments are really because of misunderstanding. Misunderstandings are quite often, that’s why there are so many tips and tricks on how to communicate clearly and effectively. However, if you are not even given a chance to clarify things, how can you clear anything up? I feel this is one of the leading cause of distance, at least in my experience. Misunderstanding went way too far and ridiculous before I was given a chance to speak, to the point I didn’t even feel like explaining anything any more.
  3. Keep your emotion in control, take a step back if needed. It’s so easy to draw a conclusion prematurely, in a negative way when a person is upset. For example, if the two of you planned to have lunch together at noon at your favorite restaurant. Your significant other is running late. It’s so easy to think that you are less important than whatever made him or her late. It almost feels natural to be upset because he or she broke the plan the two of you made hours ago. But instead of blowing up and accusing him or her not taking you seriously, take a step back, find out what made him or her late, calmly put yourself in his or her shoes and it may be a lot easier to understand the situation.
  4. Focus on the issue, not person. Personal attacks are the worst during an argument. Pay attention to how you approach an issue, instead of attacking your significant other as a person, such as irresponsible, not trust worthy, liar, lazy… try focus on what the actual matter is that is upsetting. If he or she left the shoes under the table instead of putting them away, instead of branding them to be lazy or messy, you can simply tell him or her that the shoes under the table are bothering you, and makes the room look messy. Can he or she put the shoes onto the shoe rack please.
  5. Really put yourself in his or her shoes. Double standards are so common, I am certain all of us do it from time to time. It’s very easy to point out other people’s flaws, but we are somehow blinded by our own. Before losing your temper, try put yourself in his or her shoes. If you were your spouse, how would you handle it? Things could be a lot easier and clearer. I can certainly appreciate a partner with this character, who can put himself in my shoes when we have disagreements.

All the above are very important things to follow, in my eyes. Like I said, I am no relationship expert, certainly had a couple really messed up ones myself. These are my personal experience and lessons learned. Hope some can be helpful to your relationships, and help you find your happily ever after.

Life and random things

People Around You

Too many people nowadays feel entitled. They feel they are entitled to things without having to earn them. I bet you can name a handful of people around you, who feel they deserve a promotion, while they don’t really know that much, or can’t even get along with co-workers; people who feel the other drivers sitting in the same traffic should let them cut in front of them, while they don’t even try to be nice and at least wave thanks; spouses think because they worked a 40-hour week, they should be able to be treated as the king or queen, while the other spouse should be taking care of everything else at any given time.

The list go on and on. Nowadays, way too many people have this mentality. As a result, when things don’t go their way, or they feel their entitled rights are not met, they become angry, towards people around them, towards the community, they feel the world is against them. They become bitter, jealous, they feel the need to release that anger and let others know they are not happy. Friendship are ruined, families are broken.

I have seen a lot of these examples, and have been through a few of these people in my life too. Sometimes it’s hard to face the fact that I made the wrong choice, in terms of who I let into my life, and people I love and myself are taken advantage of, and hurt. But at the end of the day, it’s a fortunate thing that the true color of people would eventually show through. It may be a painful process to cut out toxic people from your life, but your future self will be grateful you did.

Chaplain Ronnie Melancon said “Show Me Your Friends and I’ll Show You Your Future”. Didn’t your parents also tell you to choose your friends wisely? I remember getting mad at my mother when I was in high school, when she warned me to stay away from this one boy, he is bad news; and instead, hang out more with this girl. I was upset with her, I remember telling her “you don’t know nothing about him, you only met him once! And you only wanted me to be with boring bookworms!” I have to admit, I really liked her as a friend. As a matter of fact, we have been friends since junior high. I was a little jealous of her to be honest. She was always one of the top ones in my class. I was too, but I was never nearly as hard-working as her. My parents always compared me with her, and I was a bit jealous. At one point of time, I felt they would rather have her as their daughter, because she was so perfect in their eyes. In fact, they had high hopes of me, hoped they were encouraging me to study harder.

I was never careful enough to choose my friends. I believe, by default, people are good people, until they prove otherwise. I get burned this way. I always sucked at saying no to anyone. I always sucked at asking for favors, or bother anyone for anything. I am too trusting. I know this, but this is who I am. I also believed in earning, not entitling. I was raised earning my money by doing dishes, taking out trash, doing other chores around the house as a kid. I believed do a good job, and take pride in what I do. I always believed in doing what I am supposed to do and more, so when people remembered me, they would say, yes, she is a good person. I never really put two and two together, I mean, my friends, and my future, until probably a month ago, from a seminar I went to. The speaker asked everyone to think of five people in our lives, that we spend most of our time with. I went through my five people list. Then he said, take the average of these five people, that’s where you will more than likely end up with. Immediately, I felt such a relief. I am nowhere at the peak of my life, probably the rock bottom in fact. But I see hope, I see where I would be based on my five people list. I feel this is meant to be. My current top fives are happy, generous, positive people, who believes doing the right thing, continuous self-development, and help others in need. I share the same values with these five people, from how to raise kids to encouraging each other rather than comparing what we have. I feel alive again. One of my close friends said to me the other day, “it’s so weird, it’s like your life just got hit by a sh!t storm, but you are actually way happier than before!” It’s true, I don’t understand that either, I guess the only difference is who I have on my top five list.

In fact, it was hard to come up with my top five. During the seminar, I kinda cheated. Instead of coming up with my top five, I came up with my top 10, or more, simply because I couldn’t really draw a line between 5th and 6th, 7th… person came to my mind. I am beyond grateful I have a large friends group. During the hard times, I have so many friends who reached out to me and offered all kinds of help they can think of. I feel I have done something right. I want to pass the value on to my kids, I want them to be good people, earn rewards rather than feel entitled. I know this is going to be a life long journey, and we all will encounter highs and lows in our lives, and sometimes it is so much easier to blame others and the society. But I am excited and grateful to have all these positive people around me and I am lucky enough to call friends, and go through this journey together.

 

 

Cooking

Awesome Chopped Salad

One super versatile recipe to keep on hand. Great time to search your fridge and experiment new flavors.

Enough said, what I have below was about 3 very generous servings or 4 normal servings.

 

Salad:

1/2 head of iceberg lettuce, roughly chopped

1 8 oz bag of baby arugula and spinach mix

1 cucumber, peeled and diced

1/2 red onion, diced

1 tomato, diced

1 ear of corn, boiled and kernel cut off

4 hard-boiled eggs, chopped

1 pre-marinated chicken breast, grilled and chopped

1 lb large shrimp, peeled, de-veined, grilled with salt, pepper and paprika

 

Dressing:

1 clove of garlic, smashed

juice of 1/2 lemon

2 tsp of Dijon mustard

2 tsp apple cider vinegar

1 tsp white wine vinegar

4 tbsp avocado oil

2 tbsp extra virgin olive oil

salt and pepper to taste

 

Topping:

1 tbsp Mexican cheese blend

 

Method:

Mix all salad ingredients together. I heated up my trusty cast iron pan on medium heat for a couple of minutes, added some vegetable oil, threw the chicken breast into the pan and moved on to tons of chopping and peeling.

I pulled out the largest mixing bowl, and if you make a lot of salads at home, you will know this. I have made way too many mistakes thinking the smaller bowl would do, and had to change it out half way through, or during mixing process. Keep piling the ingredients into the bowl, no specific order. Flip chicken after 5 minutes, and keep on cutting and peeling. Once chicken is done, pull it out and leave it on the cutting board to rest.

Into the same cast iron pan (no washing required!) goes the shrimps. One single layer would be crucial. Use a pair of tongs to spread out the shrimp. Flip them over after 2 minutes. Turn off the heat, the residual heat of cast iron pan would cook the shrimp through.

All ingredients go into the bowl. Put all dressing ingredients into your blender, blend until thoroughly emulsified. The dressing would be thick yellow liquid gold.

Pour about 4 tbsp of dressing into the salad bowl and mix with 2 wooden spoons. I like my salad lightly dressed, but do keep the extra dressing on the table for others. Top with cheese and enjoy!

 

 

Cooking

Twice Cooked Pork Belly

This is a delicacy, I tell ya. It’s super addicting. A little disclaimer, eat at your own risk – pair with rice, or a nice piece of naan bread, you will not be able to stop…

Ingredients:

1 lb pork belly, skin on, raw

1 red bell pepper

1 green bell pepper

2 yellow onions

1 tsp honey

2 tsbp soy sauce

1 tsp sesame oil

1tbsp cooking oil

1 tsp of chicken or mushroom bullion

2 tbsp Pixian spicy bean paste, this is something you need to get online or in Asian markets

 

Method:

Clean pork belly, boil on medium heat until pork belly is cooked through.

In the mean time, seed bell peppers and cut into chunks. Cut onions into chunks.

Once pork belly is cooked through, take it out of the pot, cool on the cutting board until easy to handle. Thinly slice pork belly, skin side down so it doesn’t slide.

Wok on medium high heat, drizzle in about 1 tbsp cooking oil and spoon in the spicy bean paste. Make sure your kitchen is well ventilated. Once the spicy bean paste hits the hot wok, it can be quite strong, you may experience sneezing and coughing.. it’s all good! I promise! Stir around the bean paste and wake up the flavor.

Into the wok goes the vegetables, all of it. Stir vegetables around until cooked, about 5 minutes.

In with the sliced pork belly, stir around until bean paste is well mixed with everything. Drizzle in honey, soy sauce, sesame oil and mushroom or chicken bullion. Stir well for about 2 minutes.

Dish up and enjoy!

 

 

Cooking

Best Carrot Cake

I have to confess, this is not the healthiest cake you ever had. The truth is, it is probably one of the worst, sugar and fat content wise. But, it got 4 giant carrots in it, so I am good. Also, this recipe is easy, doesn’t require tons of bowls and tools.

 

 

Wet Ingredients:

4 eggs

1 1/4 cup vegetable oil

1 1/2 cup sugar

2 tsp vanilla extract

 

Dry Ingredients:

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

3 tsp ground cinnamon

4 large carrots, grated

1 cup chopped walnuts

 

Frosting:

1 box (8 oz) cream cheese

1 stick butter

2 cups powdered sugar

2 tsp vanilla extract

 

Method:

 

Pre-heat oven to 350 deg F. Spray and flour a 9 x 13 inch baking dish.

In a large mixing bowl, mix all wet ingredients together. I still have not found my handy dandy hand mixer, so I did this cake by hand. If you have a hand mixer, definitely go for that!

Peel and grate carrots. This will take some time and muscle. I think I got my right arm work out for the day. I did not really measure the carrots, just eyeballed it, probably a good 3 cups.

Add all dry ingredients into wet, leave carrots and walnuts to later. Mix the batter until no more lumps. Stir in grated carrots and chopped walnuts.

Pour batter into the prepared 9 x 13 baking dish. Bake at 350 deg F for 50 minutes. Let cool completely.

 

For frosting, soften cream cheese and butter, mix thoroughly. Add vanilla extract and mix. Add powdered sugar, 1 cup at a time, using a spoon, carefully mix powdered sugar into cream cheese and butter mixture. Frost cake and serve!

 

Cooking

Ultimate Blueberry Cake with Lemon Syrup

Fresh blueberries are in season y’all!

Go pick some fresh blueberries with your little ones and make some killer dessert with them! I take my kids pick blueberries every year, since my oldest was one and a half years old. Let me tell ya, every year, we pick 30-40 lbs of fresh blueberries, come home, sort out the biggest and juiciest and freeze them in sandwich or quart size Ziploc bags and freeze. These berries last a whole year of desserts, smoothies or just as a simple super healthy frozen treat!

For now, I will focus on the Ultimate Blueberry cake with Lemon Syrup. It’s a huge hit every time it’s made.

Wet Ingredients:

3 large eggs
1/2 cup canola oil 1 tsp vanilla extract (please buy a bottle of the real stuff, makes a huge difference in your dessert)
1 cup Greek yogurt

1/2 cup sugar (with 1 additional TBSP sugar for syrup)

Dry Ingredients:

1 1/2 cups of all purpose flour (and additional 1 TBSP flour if you are using frozen berries)
2 tsp baking powder
1/2 tsp salt

Star Ingredients:

1 1/2 cups of fresh or frozen blueberries
2 large lemons

Method:

Pre-heat oven to 350 deg F.

Grease, flour and parchment paper your loaf pan. I used a 9x5x3 loaf pan, even though it’s non-stick, I still did this step. I had a loaf stuck in my pan before, so, don’t skip this step!

In a medium bowl, whisk all dry ingredients together.

Add all wet ingredients into a larger bowl. Zest your lemons at this time, zest goes into wet ingredients bowl. Save your lemons, you will need the juice later.

Whisk wet ingredients together with the same whisk (I really don’t like introducing more tools to wash, unless I absolutely have to.) The lemon zest and vanilla extract smells so good at this point, you know you will have an amazing cake in the end already!

Slowly add all dry ingredient mixture into wet mixture, that’s why you want to mix the wet ingredients in a larger bowl. You have no idea how many times I used the wrong size bowl, and ended up with a mess when I bake. Ha, lessons learned, pay attention before dirty up a dish, figure out which bowl will end up having all the ingredients together in the end.

The mixture will be a sticky mess, but kinda cool looking.

In a smaller bowl, mix your blueberries and that 1 additional TBSP of flour, this prevents the berries to bleed too much into the batter, and helps them stay afloat during the baking process and don’t sink to the bottom.

Gently fold berries into the batter. I recommend using a rubber spatula for this, scrap the sides of the bowl as you go, try not to poke the berries.

Pour the batter with berries into your prepared loaf pan, and smooth it out a tiny bit.

Into the oven it goes. Now it’s the time to wash all the dirty dishes and tools and walk away.

Come back in about 50 minutes and check on your cake. If a clean tooth pick comes out clean from your cake, leave it in the loaf pan to cool at least 10 minutes. If the toothpick doesn’t come out clean, stick the cake back into the oven and bake for 10 minutes more.

While the cake is cooling in the loaf pan, juice your naked lemons into a small pot, add 1 TBSP sugar and stir on medium heat until sugar is dissolved.

Transfer cake onto a plate, poke some more holes on the cake with the tooth pick, this will help the cake to absolve the lovely lemony flavor of the syrup. You guessed it, slowly pour syrup on the cake while cake is still warm.

Slice up and enjoy!

Cooking

Easy as 2-Ingredient Pie

How much easier can it be than a 2-ingredient pie? OK, there are total of 3 ingredients, including a store-bought pie crust. But, as far as the filling goes, there are only 2 ingredients, and nope, sugar is not one of them. So, go ahead, indulge a little, because you can!

 

I LOVE this recipe, because it really got all the goodness of a pie, but none of the bad stuff – no added sugar, no extensive baking, or water bath, super fast, kid friendly, and you can lick off the spoon since there is no raw egg!

Ingredients:

1 store-bought pie crust

2 packages of cream cheese

1/2 cup of Nutella

 

Method:

 

You probably already figured it out. It’s really that simple. Soften the cream cheese, add in Nutella, mix, dump into pie crust and smooth the top. Leave pie in the fridge to set. DONE!