Basil, Garlic, Cheese and Olive Oil...You Can't Go Wrong!

I love basil.  The fragrance is amazing and the flavor is so fresh.  I prefer to use it at the end of a cooked dish or keep it raw to capture that bright characteristic taste.  Pesto is one of my favorite ways to use basil as you don't cook it and it goes with so many wonderful things.  We love to make grilled pizza with pesto, mozzerella and grilled chicken.  Pesto with some crusty bread and roasted vegetables is another great summer meal that is light but satisfying.  Last summer before the hurricane in August I harvested all of my basil and made jars and jars of pesto that I froze.  We enjoyed pesto made with cream sauce, used as a rub for meats and our favorite, pasta with pesto.  This post showcases pesto with pasta.  The original recipe called for a pestal and mortar.  I use my good old food processor!  Easy as can be and your kitchen will smell wonderfully!

1/3c. of pine nuts (if you don't like nuts you can omit them, but they give the pesto a more complex flavor...once I was out of pine nuts and used some roasted almonds I had on hand, it was delicious!) and 4 cloves of garlic....take them for a whirl..

                                                            Add 2 c. of the green stuff

                               1/2c. pecorino romano cheese and 3/4c. of parmesan, salt/pepper to taste

Add olive oil while the food processor is running (I eyeball it till I like the consistency but approx. 1/4c.)  In the meanwhile cook up your favorite pasta (I use spaghetti) al dente.

                                Toss and serve from cute bowl that my Momma painted for me! :)

Not So Healthy But Oh So Good!

Every year I'm inundated with zucchini from my garden.  I'm fine with that though because I have some pretty tasty zucchini recipes.  It's amazing what you can do with this cousin of the cucumber.  This post is about one of the less healthy dishes you can make with zucchini, but I promise you it's delicious!  I'm sure you can make it with less eggs and no oil, but I only make this every once in awhile and it's not like I eat the entire thing so that's my rationalization and I'm sticking with it! 

                             Slice those babies up, skins and all.  You'll need 3c, although I eyeball it.

                                 Dice an entire onion...you can stop there with the fillings or...

                                            Add something yummy like sliced pepperoni!

OK, so it started out pretty healthy but went downhill...4 eggs, 1/2c. of parmesan, 1/4c. of oil and 1 c. Bisquick.  Salt and pepper to taste.  It's worth it!
 

                                   Bake at 375 for 45 minutes and it comes out looking like this....

Add shredded cheddar cheese for another 5 minutes and it looks like this and tastes like heaven!

We Be Jammin'

This really isn't a recipe blog as much as it's proof that making your own delicious jam is so easy!  If you've every wanted to try it out but were afraid to do so, this will show you just how easy it is. 

                                                                  Berries from my garden

Bring to a boil Mason Jars and lids for at least 10 minutes to sanitize them and also so that the glass jars are ready to receive hot liquid.

OK, I know that's a bag of WHITE SUGAR and I use unrefined pure cane in everything, but you need a ghastly amount for this recipe (7 cups!) that economically this is the best way to go.  I figure that at any given time I don't eat more than a tablespoon of the jam anyway.  Live a little!  Oh and that little green box contains powdered fruit pectin.  That will make your yumminess gel.

After crushing the berries, you add the pectin, a little lemon juice and the sugar and cook it all down to a full boil.

                                                                        Fill 'er up!

After you seal your jars, carefully (I use BBQ tongs) place the jars back in boiling water until the little raised button in the middle of the caps depresses.  That means you've created a vacuum and your jams will last.  I store mine in a refridgerator and use them as hostess gifts, going away presents and teacher's gifts.  Whatever jars I can hide from kids that is!

Yes, Kale Can Be Delicious!



Yum!

I came across this recipe via Pinterest a few months ago and was intrigued.  I'm always trying to get greens into my diet because I know how good they are for me.  The blogger who published this recipe couldn't say enough about it and it was easy enough so I had to try it.  I'm so glad I did!  I make a bowl or two of thise a week now and have it all week long.  I'm the only one in my house who will eat Kale and that's OK, more for me!  Although I didn't grow the ingredients I had to share.

You start with a bunch of Kale (generally however they're packaged at the store is enough).  After it's washed you pull the leaves off of the chewy stems in an upward ripping motion.  Then you roll the leaves and slice them into thin strips.  Next comes the entire reason this recipe is so delicous....the dressing!

                                                             You juice one lemon.....

The original recipe calls for two cloves of crushed garlic, I prefer one so I'm not knocking everyone out with my breath all day....

           One teaspoon of this is just perfect for me although you can add more if you'd like.....

                                                                             3 TBS.

               Add salt to taste and whisk with a fork....pour over the kale and mix well...I use a spatula to get it all in there.

                                   About a 1/3c. of shredded parmesan (I just throw in a handful).

And voila!  It really is delcious.  Not bitter, and has a nice bright flavor.  Enjoy!

Been Cookin'



It's been a while since I posted and since then summer has been in full swing.  The usual cast of characters is up to their usual fun........................................

We've played at the park

We marveled at God's beauty

We've been to the beach

We've played in the backyard

We've roasted marshmallows

We've watched the clouds

And.....

 And we've cooked!  That garden has finally started to produce and I've been busy feeding my family and look forward to sharing with my friends.  If you're interested in any of my recipes I'll be posting them seperately in the next couple of blogs.  Happy Summer Everyone!