Basil Pesto

posted in: Basil Pesto, Pasta | 0

Pesto4Pesto is one of my favorite sauces.  I love it on all kinds of pasta hot and cold.  Before I learned how to make it, I would always order it whenever I went out to eat.  But, not that I have an herb garden and grow lots of basil, I always have it in my fridge and freezer.  I keep jars of it in the fridge and freeze it in ice cube trays and keep it in the freezer to add to soups and stews all year round.  





In the large bowl of a  food processor, add the basil and the nuts.  Chop. 
Add the cheese, garlic, salt and pepper to the food processor and blend.  While the food processor is still running, drizzle the olive oil through the tube until it is completely combined. 
Isn’t this glorious.  Pesto on fresh pasta is great, but don’t stop there.  You will love it on chicken or in soups and tomato sauce.  
Here’s the recipe

Basil Pesto

3 Cups Fresh Basil leaves, packed
2/3 Cup Olive Oil
1 Cup Grated Romano or Parmigiano Reggiano Cheese
1/2 Cup Pine Nuts
1 Garlic Clove
2 tsp Salt
1 tsp Pepper
In the large bowl of a  food processor, add the basil and the nuts.  Chop.   Add the cheese, garlic, salt and pepper and put the food processor on the continuous on setting.  While the food processor is still running, drizzle the olive oil through the tube until it is completely combined.Store pesto in the refrigerator with a film of olive oil on the top or a piece of plastic wrap touching the top of the pesto.

Tomato and Basil Bruschetta

Tomato and Basil Bruschetta
Bruschetta is delicious.  There are lots of variations to this dish.  Fresh tomatoes and basil in a balsamic vinaigrette is standard, but you can also melt some mozzarella on top for a special touch.


8 Plum Tomatoes, diced
1/3 Cup Fresh Basil, chopped
1/2 Red Onion, diced
2 Garlic cloves, minced
1 TBSP Balsamic Vinegar
2 TBSP Olive Oil
¼ tsp Kosher Salt
¼ tsp Freshly ground black pepper
In a bowl, toss together the diced tomatoes, basil, onion and garlic.  Mix in the balsamic vinegar, olive oil, salt and pepper.  Serve on toasted bread slices

Artichoke Bruschetta

Artichoke Bruschetta
I recently made a bruschetta bar for an appetizer and this was the star of the show.  The flavors in this dip are amazing.  The Parmesan cheese gives it a salty sharp flavor, while the artichoke hearts are delicate and delicious.


2 (14 oz) cans of Artichoke Hearts, drained (water packed, not oil)
1 1/2 Cups Parmesan cheese, grated
1 Cup Mayonnaise
1 Clove Garlic, minced
1 TSPB Dill
Salt & Pepper


Coarsely chop the drained artichokes.
In an oven or microwave-proof baking or serving dish, mix together the chopped, drained artichokes, the grated Parmesan cheese, garlic, dill and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350º oven for 15 minutes.  If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper to taste.
Serve with thinly sliced bread or baguette.

Corned Beef and Cabbage

Corned Beef and Cabbage

Corned Beef and Cabbage is a great meal to have not only on St. Patrick’s Day, but any day.  The meat is so flavorful and the vegetables take on the same delicious flavor. For years, I boiled the meat, then added the vegetables.  When I discovered roasting the meat, everything changed.  When I serve this to my family, they eat every morsel.
3 lbs Corned Beef
1 lb. Carrots, peeled and cut in cubes
2 lb. Potatoes, peeled and cut in cubes
1 Head Cabbage, cut in wedges
1 Bottle Beer


Pre-heat the oven to 300º.  Lay the meat in a large roasting pan, fat side up.  Take the spice package that comes with the meat and rub it all over the top.  Add the beer and water until the liquid is ¼ inch in the pan.  If you prefer, just add water.  Or just the beer – your choice.  Cover tightly with aluminum foil and bake for 3 hours.  After 3 hours, take off the aluminum foil and bake for an additional 2 hours.  When the meat is done, take it out of the pan and set aside. 
Peel the potatoes and the carrots.  Cut them into chunks.  Cut the cabbage into wedges. Set aside.  
Skim some of the fat from the baking pan and discard.   Put the baking pan on top of the stove and bring the liquid to boiling.  You can pour the liquid into a large pot if you prefer and bring the liquid to a boil.  
Add the carrots and potatoes and slow boil until they are tender.  Add the cabbage and continue cooking for an additional 15 minutes.
Trim off any fat from the meat before slicing.  Slice the meat on a diagonal and serve with the vegetables.  Drizzle with liquid from the baking pan. 

Baked Oatmeal

Baked Oatmeal

Oatmeal can be bland, but this is fabulous.  The apples and nuts give it that extra crunch and the cinnamon and vanilla gives it a great flavor. 


1 Cup Oats – Regular oats not instant
1 Cup Milk
1 Apple, peeled, cored and diced
¼ Cup + 2 TBSP Walnuts, chopped
½ Cup + 2 TBSP Light Brown Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1 Egg, lightly beaten
2 Tablespoons butter, melted
Pinch of Salt


Preheat oven to 350º.   Grease the bottom of a baking dish or ramekins.  Mix the oats and milk together to soak.  In a separate bowl, mix the diced apple, ¼ cup chopped walnuts, ½ cup brown sugar, vanilla extract, cinnamon, baking powder and salt.  Mix to combine all ingredients.  Stir in the lightly beaten egg and the melted butter.  Add the oat and milk mixture and thoroughly mix all ingredients together.  Pour into baking dish and top with the extra 2 tablespoons of brown sugar and walnuts.  Bake for 20 minutes.