March 22nd, 2010
2 packed cups fresh basil leaves
1/3 cup pine nuts
3 medium garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
Salt and freshly ground black pepper, to season
Place basil and pine nuts in a food processor; pulse to combine. Add garlic; pulse to combine. With the food processor running, slowly add in the olive oil in a constant stream. Stop food processor then scrape down the sides with a rubber spatula. Add grated cheese; pulse again, to combine. Season the pesto with salt and black pepper.
Tags: basil, cheese, garlic, olive oil, pepper, pine nuts
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March 22nd, 2010
1 Conchos jalapeno pepper, seeded, deveined and coarsely chopped
3/4 teaspoon minced fresh ginger root
1 garlic clove
2 teaspoons balsamic vinegar
1/3 cup honey
1/4 cup lime juice
1/2 teaspoon salt, plus more for seasoning
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
Place jalapeno, ginger and garlic into a blender; pulse until finely chopped. Add balsamic vinegar, honey, lime juice, 1/2 teaspoon salt and cilantro leaves; pulse, to blend. Turn on blender then slowly drizzle in the olive oil until blended into the dressing; season with salt if desired.
Tags: cilantro, cloves, ginger root, honey, jalapeno, lime juice, olive oil, salt, vinegar
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March 22nd, 2010
1 cup fresh oregano leaves
2 cups fresh parsley leaves
2 cups torn spinach leaves (fresh)
2 tablespoons freshly grated Parmesan cheese
2 large garlic cloves, peeled
2 tablespoons sliced almonds, toasted
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
16 fingerling potatoes
Preheat oven to 425 degrees F. Place first 8 ingredients into a food processor; process until smooth. With food processor running, slowly add olive oil via food chute; process until well-blended then set aside. Place potatoes on a jelly-roll pan then place in oven and bake until tender, about 20 minutes, stirring occasionally. Put potatoes in a large serving bowl, add 1/3 cup pesto then toss gently to coat.
Tags: almonds, cheese, cloves, lemon juice, olive oil, oregano, parsley, potatoes, salt, spinach
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March 22nd, 2010
2 tablespoons butter
1 medium onion, finely chopped
1 tablespoon fresh thyme leaves, minced
2 medium garlic cloves, minced
1 1/4 teaspoons salt
1/2 teaspoon black pepper
5 medium-size russet potatoes, peeled and sliced 1/8-inch thick
1 cup heavy cream
1 cup low sodium chicken broth
2 bay leaves
4 ounces sharp cheddar cheese (shredded)
Adjust an oven rack in center of oven then preheat oven to 425 degrees F. In a Dutch oven set over medium-high heat, melt butter. When foam subsides, add onion; cook for about 4 minutes, stirring occasionally, until lightly browned and soft. Add thyme, garlic, salt and pepper; stir and cook for 30 seconds. Add potatoes, cream, broth and bay leaves; bring ingredients to a very light boil. Cover Dutch oven, reduce heat to medium-low then simmer for about 10 minutes, until potatoes are just about tender. Discard bay leaves. Transfer ingredients to a buttered 8-inch baking dish. Sprinkle with cheese then bake for about 15 minutes, until cream is bubbling and top is golden brown. Cool 10 minutes before serving.
Tags: bay leaf, broth, butter, cheese, cloves, cream, onion, pepper, potatoes, salt, thyme
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March 22nd, 2010
Cooking spray
2 teaspoons olive oil
4 skinless, boneless chicken breast halves, pounded to 1/2-inch thick
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Spray grill rack with cooking spray then heat to medium-high. Rub olive oil onto chicken breasts. In a small bowl, combine cumin, salt and pepper; rub mixture evenly onto chicken breasts. Place on grill and cook for about 4-5 minutes per side, until grill marks have formed and chicken is cooked through. Remove chicken from grill then let rest for 5 minutes.
Tags: chicken, cumin, olive oil, pepper, salt
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March 22nd, 2010
1 1/2 pounds fingerling potatoes, unpeeled
3 1/2 teaspoons coarse sea salt
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground pepper
8 fresh sage leaves
Place potatoes and 2 teaspoons of sea salt in a saucepan then add enough water to cover by 2 inches; bring to a boil. Reduce heat to medium, cover pan then cook for 20 minutes; drain. Heat olive oil in a large skillet that is set over medium-high heat. Add potatoes, stirring to coat. Sprinkle potatoes with pepper and remaining sea salt. Add sage leaves to skillet then cook for about 10 minutes, until sage is crisp and potato skins are lightly golden.
Tags: olive oil, pepper, potatoes, sage leaves, sea salt
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March 22nd, 2010
1 1/2 cups dried navy beans, soaked overnight
1 pound smoked ham hocks
8 cups water
2 large bunches of fennel leaves, stems snipped off
5 garlic cloves, minced
1 onion, finely chopped
1 bay leaf
3 teaspoons black pepper
3 large potatoes, chopped
1 bunch green onions, chopped, white parts only
1 cup chopped cabbage
3 tablespoons olive oil
1/2 pound ground pork sausage, browned and drained
Place beans, ham hocks and water in a large pot; bring to a boil then reduce heat. Simmer ingredients until beans can be mashed and pork is tender, about 1 hour. Chop fennel until you have about 2 cups; set aside. Add garlic, onion, bay leaf and pepper to pot; simmer 5 minutes. Add chopped fennel, potatoes, green onion, cabbage, olive oil and cooked sausage to pot. Return soup to a boil then reduce heat and simmer for about 20 minutes, until vegetables are tender. Discard bay leaf before serving.
Tags: bay leaf, beans, cabbage, cloves, fennel, ham hocks, onion, pepper, pork sausage, potatoes, water
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March 22nd, 2010
4 large cucumbers, sliced
1 tablespoon dried dill
1 small onion, thinly sliced
1/2 cup white vinegar
1 cup white sugar
1/2 cup water
1 teaspoon salt
In a large bowl, combine cucumbers, dill and onion. In a separate bowl, combine vinegar, sugar, water and salt, stirring until sugar has dissolved. Pour vinegar mixture over cucumbers. Cover then refrigerate for at least 2 hours before serving.
Tags: cucumbers, dill, onion, salt, sugar, vinegar
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March 22nd, 2010
8 large jalapenos, halved, lengthwise, seeds removed
1 cup cheddar cheese
1 package cream cheese, softened
Pinch of garlic powder
Pinch of salt
Hickory smoked bacon slices
Preheat oven to 450 degrees F. In a small bowl, combine cheddar cheese, cream cheese, garlic powder and salt. Stuff peppers generously with cheese mixture. Wrap bacon slices around peppers then secure with toothpicks. Bake until bacon is crisped.
Tags: bacon, cheese, garlic, stuffed jalapenos
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