Fresh Basil Pesto

Posted on August 6, 2017 | Leave a comment
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Chicken and Pesto on the Grill

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Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi.  Yummy Pesto was the title. This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes

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Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for at least a few hours and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

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Chicken Fajitas on the Grill

Posted on August 2, 2017 | 2 comments

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IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They call them Hobo Packs.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

Last night there were 4 of us so I used about 2 lbs. of chicken but kept everything else the same and it worked out just fine!

You’ll need heavy-duty aluminum foil for the grill.

Ingredients:

1 lb. chicken tenders–you can 1/2 them lengthwise into thin strips or leave them whole which is what I did. If you can’t find tenders use a cutlet and cut into thin strips.

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet.

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again.

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out. Just eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

Enjoy!

 

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BBQ Baked Beans

Posted on August 1, 2017 | Leave a comment

Perfect for a side dish for BBQ or indoor dining! I made these baked beans for a dinner party this summer and completely forgot to post the recipe . It’s not vegetarian friendly since I did use bacon and am afraid if you leave it out you would be leaving out an integral layer of flavor. These are sweet and delicious and you probably have most of the ingredients in your pantry. I love a well stocked pantry and always have canned beans, apple cider vinegar, ketchup, mustard, dark and light brown sugar and Worcestershire sauce. I used dark brown sugar but if you have light you can use. You’ll need thick-cut bacon and a medium yellow onion. I love when I use ingredients that I have in my house.

I saw this recipe on Valerie’s Home Cooking on The Food Network.

www.foodnetwork.com

Ingredients:

4 slices thick-cut bacon, roughly chopped

1 medium yellow onion, chopped

2 15 ounce cans Cannellini or Great Northern white beans

1/3 cup ketchup

1/3 cup dark brown sugar

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1 teaspoon Worcestershire Sauce

Kosher Salt and Freshly ground black pepper

Directions:

Preheat the oven to 350 degrees.

Put the bacon in a large cold skillet and cook over medium heat until the fat renders and the bacon is almost cooked to a crisp. About 10 minutes.

Add the onion and cook, stirring occasionally , until the onion is softened, another 10 minutes or so. Add 1 can of the beans with their liquid. Drain and rinse the second can of beans, then add them to the skillet.

Add the ketchup, mustard, brown sugar, vinegar, Worcestershire, 1/2 teaspoon salt and a few grinds of the pepper mill. You’ll taste for salt and pepper again at the end of cooking.

Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thick and bubbly, about an hour.Taste for salt and pepper.

I cooked in my small Le Creuset from start to finish and served in my pot right to the table. Either way is fine.

Serve Warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Farmers Market to Table Gazpacho

Posted on July 29, 2017 | Leave a comment

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Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing.  It’s just quite wonderful to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best .

Ingredients:

1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.

2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green.

4 tomatoes — Whole Foods and most grocery stores have beautiful produce this time of year so use the heirlooms if you can get them or any of the fresh tomatoes will do.

1 red onion

3 garlic cloves, minced or throw them into the food processor along with vegetables

3 cups Spicy V8 or use regular tomato juice

1/4 cup champagne vinegar or white wine vinegar

1/4 cup good olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno

* cilantro, chopped is a nice touch for garnish

*avocado cut up is also nice garnish

*shrimp is also a nice garnish

Directions:

I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. Do not make baby food, don’t over process.

After each vegetable is chopped up combine them in a large bowl and add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.

The second night I added shrimp and avocado.

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Yellow Tomato Gazpacho

Posted on July 28, 2017 | Leave a comment

photo 4 (3)photo 4 (2)I had purchased the most beautiful yellow  tomatoes and figured I would make gazpacho. Gazpacho is by far one of my most favorite summer time soups.  This one is fairly smooth.  Before serving I added  avocado and served with tortilla chips for a wonderful most satisfying meal. This is also super easy and you’ll look like a pro if you just follow these easy directions. You’ll need a decent blender and a few easy to obtain ingredients and you have a wonderful additional to any meal or a nice light lunch. This time I used beautiful yellow tomatoes, you can use any color you’d like and you can use any kind of tomato from the small grape or cherry tomatoes to the larger ones.  The yellow tomatoes with the flecks of jalapeno made a strikingly beautiful soup.photo 2 (3) photo 2I have another recipe titled “Farm to Table Gazpacho” it’s more of a traditional gazpacho! I am going to re-post it as well.

Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.

Directions:

In a blender, puree the halved tomatoes and garlic with 1/4 cup of water. While the machine is on I gradually add the olive oil until fully incorporated. Transfer to a bowl then stir in the jalapeno and season with salt and pepper. Refrigerate until chilled, at least an hour or so, better overnight.

When you’re ready to serve ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips. If you leftover shrimp it is also delicious to add and makes it more of a meal!

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Fresh Corn Salad

Posted on July 24, 2017 | Leave a comment

Corn Salad

best way to cut kernels off cob ( in a bundt pan)

This was one of original posts from August 2011. This is one of my most basic recipes and one of my most favorite in the summer months when the corn is fresh sweet and delicious. Simple and Healthy ingredients designed to enhance the flavor of the local corn not disguise it. And fresh tomatoes from the farm!

Those of you who have been following me for all these years probably have made this a million times. I have a lot of other corn recipes out there but this one is just simply wonderful. Simple being the key word here.

Ingredients:

5 ears of corn

1 small red onion diced – if you like less onion use less

3 Tablespoons good olive oil

3 Tablespoons cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup fresh basil leaves cut up

1 pint of red tomatoes — cherry or plum or heirloom– use whatever you can get fresh off the farm! I prefer small tomatoes and I cut in 1/2 or 1/4–

Directions:

Cook the Corn– in a large pot of boiling salted water, cook the corn for 3 minutes just to take the starch out. Drain and put in a large bowl of ice water ( use ice cubes) to stop the cooking–corn should turn bright yellow. Once the corn cools down–cut the kernels off the cob. I use a bundt pan which works out perfectly –it helps prevent the kernels from flying all over the place.

Add cut kernels to the red onion, tomatoes, olive oil , salt and pepper, and cider vinegar. Cut in some fresh basil and there you have it! A wonderful side dish on your table.

Serve at room temperature.

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Banana and Blueberry “Ice Cream” not Ice Cream Frozen Dessert

Posted on July 23, 2017 | Leave a comment
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Hummingbirds at sunset in Colorado.

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photo 4 photo 3This was a delicious variation of the Banana non ice cream I already posted back on May 29, 2013.  I had bought a lot of bananas and had a giant tub of blueberries so without any milk I made this for my dessert and it tasted so creamy and delicious that it was hard to believe it was not real ice cream.  The natural creamy consistency of bananas makes this taste like real ice cream and yet it’s a delicious frozen treat that’s actually dairy-free.

The only thing is that you have to prep by freezing bananas overnight.

Perfect for little kids. No nuts, No milk, No nothing but fruit and a pinch of salt.

Go for it and you certainly can try and mix it up by using bananas and strawberries, raspberries, etc.

Ingredients:

4 firm ripe bananas, cut into chunks, frozen at least overnight

1 cup blueberries

pinch of kosher salt

Directions:

Remove bananas from freezer and let sit for a few minutes to just soften a bit. Mine were in freezer for a few days and had to soften before I could attempt to puree them, about 5 – 10 minutes.

I used my Cuisinart Food Processor for this.

I pureed the Bananas, Blueberries and salt , scraping down the sides as I went.

Puree till you get a creamy texture.

You can make ahead of time and freeze for about a week. Let it sit before serving because it’s best when it’s creamy.

Super Healthy and low in calories and no fat.

Perfect Summer Food and why not all year round?

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Tomato Time Pasta with Fresh Corn –Summer Pasta

Posted on July 18, 2017 | 3 comments

I was going to make my tomato time pasta for the two of us and I was using fresh cherry tomatoes and whole wheat pasta. I had two ears of beautiful fresh corn and I figured how can that taste bad? Corn and Tomatoes are delicious and mixed in with the pasta they were just a perfect summer meal. My original Tomato Time Pasta was posted on August ’14 and that was the basis for this. This is what I did .

Ingredients:

This recipe is for 4-6 servings , I cut in 1/2 for the 2 of us.

1 lb. spaghetti, I like long ropy spaghetti for this recipe , use whatever you like. I also used whole wheat pasta last night.

4 -6 Tbsp. Extra Virgin Olive Oil — start out with 4 and you might want to add a little more during the cooking process. I used 3 for 1/2 of this recipe.

4 cloves garlic, peeled and minced.

4 ears of fresh corn–I used 2 for 1/2 this recipe so I would double for whole recipe.

*1/2 teaspoon crushed red pepper– we like it spicy but obviously you can use more or less depending on your taste or omit entirely. I used a lot.

2 pints of cherry tomatoes ( app. 3 cups fresh tomatoes) I cut the larger tomatoes in 1/2 and left the little ones whole.

Fresh Basil

Kosher Salt and Freshly Ground Black Pepper

Freshly Grated Parmesan — on the table at your own discretion

Directions:

Cook Corn in boiling water for 2 minutes –Bring water to a boil and place corn in water for 2 minutes. Transfer to a bowl with ice water and cool corn down. When corn is cooled off –cut the corn off cob and set aside.

Cook Pasta according to the directions on the box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add salt to the cooking water for pasta.

Heat a large saute pan over medium heat — add olive oil then lower the heat and add garlic , cook until garlic is golden brown and not burned. About 2 minutes– watch the garlic –just to soften and get fragrant. Add the crushed red pepper and the tomatoes, and cook over medium low to medium heat. I added about 1/2 teaspoon of kosher salt at this point –and some freshly ground black pepper about 1/4 teaspoon. Stir together all ingredients for a bit, making sure garlic isn’t burning and tomatoes start to burst and deflate for about 10 minutes. I then lower the heat and let the tomatoes simmer in the pan for at least 15 minutes and last night for 1/2 hour. This is when I added the fresh corn. Let it sit together for the last 15 minutes of cooking.  I even turned off the stove and let it just sit there , i then turned heat back on just before adding the pasta. Taste for Salt and Pepper.  Remember to reserve a cup of pasta water. I added a little water at a time to the tomatoes and corn at a low flame– stirred it in–probably used about 1/2 cup . It will give the sauce some needed liquid. Just stir in slowly don’t dump the whole cup in at once. Next add the cooked pasta right into the pan and stir it all up good. Tomatoes will be smashed up and olive oil will have turned a lovely light orangey red color. Add in the Fresh Basil–I cut it up into small pieces –again this is your choice you can throw it in whole leaves as well. There you have it. Dinner in 1/2 hour.

I plated it up and fresh parmesan was on the table if anyone wanted to use it.

Yum and even more delicious the next day cold out of the fridge.

 

 

 

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Bucatini al’Amatriciana

Posted on July 17, 2017 | 1 comment

Amatrice is a small town in Italy outside of Rome and this dish is named for it. This dish is intended to be made with guanciale , which is a pig jowl and it tastes like a porkier version of bacon or pancetta. I use pancetta, which now comes pre-diced in packages making for a very easy time. I also keep packages of the diced pancetta in my freezer, they defrost very quickly which makes them a perfect dinner ingredient.  I also use bucatini pasta which is thick and ropey with a hole like a straw. I wouldn’t wear white while eating this it’s a messy one. Super easy and delicious. I made it tonite with my marinated flank steak. I also used 2 containers of grape tomatoes, but you can easily substitute with 1 large  can of San Marzano tomatoes ( crushed )The cherry/grape tomatoes give it a lighter sauce, and I prefer it especially in the summer months.

Ingredients:

4 tablespoons olive oil

4 – 6 oz. diced pancetta ( or 1/4 lb. glacial)

1/2 yellow onion chopped finely

2 garlic cloves , minced

2 containers of tomatoes halved ( I used grape tomatoes , I love them )

*1 teaspoon red pepper flakes ( we like spicy) use your own discretion , can always add at the table

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

Grated Pecorino Romano Cheese, or any kind of Parmesan Cheese

1 lb. bucatini ( you can obviously use 1/2 pound and save any leftover sauce to freeze for another time) any thick spaghetti will do but I love this one in this recipe. Perciatelli is another good choice.

Directions:

In a large heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook, stirring constantly. I like my pancetta crispy, but just get it golden brown, about 5 – 7 minutes. Using a slotted spoon remove pancetta into a separate bowl. Add onions to olive oil till translucent, about 5 minutes. Stir in the garlic and red pepper flakes , I do this off the heat. I then add all the tomatoes, some kosher salt ( to taste) and some black pepper and add back in the pancetta. I also add 2 tablespoons of olive oil and cook the tomatoes till they start to break down and form a sauce. Taste for salt and pepper. Simmer uncovered for at least 45 minutes , up to an hour for perfect sauce.

Cook Pasta according to package directions, tender but still firm to the bite. Before draining pasta take out about 1 cup of pasta water and set aside. Drain the pasta and place in a large serving bowl, I add a little of the pasta water and then I add the sauce. Toss gently and serve. I served with Parmesan Cheese .

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Traditional Chicken Salad

Posted on July 14, 2017 | 1 comment

IMG_5357This is an “oldie but goodie” made with real deal mayonnaise and other delicious ingredients. Nothing fancy going on here just good old fashioned goodness. Of course if you would like to lighten it up you can use Greek yogurt in place of the mayonnaise. I didn’t. This is a delicious, quick meal and perfect for a summer get together or luncheon any time of the year. I like to make it the night before and give the ingredients a chance to meld together. I take it out of the fridge about an hour or so before it is getting eaten so it comes to room temperature.

Ingredients:

1 pound of chicken ( give or take) I used a store-bought rotisserie chicken and removed the skin and cut into cubes and shredded the rest of it.

1 cup chopped celery–I like my celery in small thin pieces –do whatever you prefer

1 cup red seedless grapes–halved

1/2 cup roasted chopped pecans–roast at 400 degrees for app. 4 minutes

1/2 cup dried cherries — or raisins or whatever you prefer

1 cup Mayonnaise–I used good old-fashioned Hellmans Mayo

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. Stir together until just combined. Refrigerate over night and taste for salt and pepper the next day before serving. Bring to room temperature to serve it at its optimum taste!

 

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