Wednesday, April 30, 2008

Simple Garlic and Basil Pesto

Don't want to spend $7.00 on grocery store pesto? Make your own! Here's an easy, tasty recipe:

  • 3 cups chopped fresh basil
  • 1 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons minced garlic
  • a dash of chili powder
  1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
  2. This makes a lot of pesto, so if you're not going to use it all now, freeze it in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is about an 1/4 cup.

Wednesday, April 23, 2008

Recipe Wednesday: Cheesy Pesto Chicken

This is a winner, and very easy!

  • 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • 1 cup prepared basil pesto
  • 4 thick slices mozzarella cheese
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Place in a lightly greased baking dish.
  3. Cover with foil and bake for 20 minutes in the preheated oven.
  4. Remove foil and continue cooking for 10 minutes.

Wednesday, April 16, 2008

Recipe Wednesday: Crispy Oven Fries

The perfect addition to Blue Cheese Burgers! So easy, so tasty! {via Martha}

  • 2 tablespoons vegetable oil, plus more for baking sheet
  • 3/4 cup cornflake crumbs (store-bought or crushed from 2 cups cornflakes)
  • 1/8 to 1/4 teaspoon cayenne pepper and/or paprika
  • Coarse salt and ground pepper
  • 1 1/2 pounds baking potatoes (about 3), well scrubbed and cut lengthwise 3/4 inch thick
  1. Preheat oven to 375 degrees. Brush a large rimmed baking sheet with oil; set aside.
  2. In a pie plate or shallow bowl, combine cornflake crumbs, cayenne, and 1 tablespoon salt. In a large bowl, toss potatoes with oil to coat. One or two at a time, dip potatoes in crumbs, turning to coat all sides; transfer to prepared baking sheet. Bake potatoes, turning once, until crispy on the outside and tender on the inside, 30 to 40 minutes. Remove from oven, and season with more salt.

Wednesday, April 09, 2008

Recipe Wednesday: Blue Cheese Burgers

I've decided that I need a good place to store my favorite recipes. This blog is the place! I made these two weeks ago and they were fantastic! This recipe makes about 8 burgers.

  • 2 pounds lean ground beef
  • 2-1/2 ounces blue cheese, crumbled
  • 1/3 cup minced fresh chives
  • 1/8 teaspoon hot pepper sauce (I actually like to substitute a little "liquid smoke" for this)
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon coarsely ground black pepper
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 8 French rolls or hamburger buns
  1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
  2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
  3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.