Basic Fresh Pesto

 

I love Fresh Pesto,  This is a tried and true recipe for sure.  ~Shelly

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil

1/2 Tsp salt
1/4 Tsp coarse pepper
½ cup freshly grated Parmesan cheese 

Preparation

1. Chop up the basil, nuts and garlic really well first
2. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
   
   
3. With the machine running slowly dribble in the oil and process until the mixture is smooth.  
   Pesto is supposed to be a bit chunky, not super-smooth
   
   
4. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
   
   
   

NOTES
Instead of 2 cups fresh basil, reduce basil to 1 1/2  cups and add 1/2 c fresh parsley leaves.

Pine nuts are traditional in pesto but they’re pricey. You can absolutely use walnuts or pecans instead. Whichever nut you choose, make sure you toast them first. Get out a small pan, add your nuts, put it over medium-low heat and cook, stirring often, until you can smell them.

Pesto freezes beautifully. You can go the ice cube tray route, if you have enough ice cube trays. Just fill the trays with pesto and freeze. Once frozen, pop the cubes out and seal them in a freezer bag. What I usually do instead of ice cube trays is to transfer the unfrozen pesto into a freezer bag. Lay it flat in the freezer and go and squeeze it around every hour or so. When it is nearly fully frozen, I break it into pieces inside the bag. Then those pieces are the future pesto portions. (If you forget to go in and break up the pesto before it freezes solid, don’t worry. Take it out and defrost it a bit. Then break it up and put it back into the freezer).

Creative Ways to Use Pesto

1. Creative Ways to Use Pesto. Stir a Scoop Into Soup. 
2. Spread on Bread. Sure, you can add a few leaves of basil to your sandwich, but pesto adds additional flavors that really take a sandwich to the next level. 
3. Use as a Veggie Dip.
4. Stir Into Mashed Potatoes. 
5. Stuff Chicken Breast. 
6. Enjoy with Eggs. 
7. Toss with Pasta.
   
   
   

This recipe comes from The NY times.

Shredded Chicken Enchiladas

These enchiladas will also freeze very well and they're pretty simple to make.  To freeze, just go through all the directions up to adding the sauce back over the tortillas — that way, when you defrost, they aren’t all soggy.  Just freeze the enchiladas and the sauce separately and you’ll be good to go.

Ingredients

2 cloves garlic minced
1 can enchilada sauce 1 1/2 cups, I use Mild
kosher salt to coat the chicken
ground black pepper to coat the chicken
2 boneless skinless chicken breasts
1 cup shredded cheddar cheese divided
1 cup shredded Monterrey jack cheese divided
1/2 cup plus 1 tbsp. fresh cilantro roughly chopped, divided
2-4 tbsp vegetable oil for quickly frying the tortillas
12 6- inch corn tortillas
cooking spray
optional: sour cream for garnish

Instructions

1. Preheat oven to 425 degrees.
2. Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
3. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
4. Lightly fry each tortilla quickly in a skillet using 1 tbsp. of the vegetable oil. Quickly pat dry and then roll as directed.
5. Using cooking spray (or olive oil), grease a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
6. Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
7. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
8. Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you'd like.

Enjoy!



This shredded chicken enchiladas recipe comes from the Blog, A SWEET PEA.

https://www.asweetpeachef.com/

Fish Tacos & Stuffed Portobello Mushrooms

Perfect for the weekend. I'm getting hungry as I make my grocery list. 
Cod is on sale this week. 

Grilled Fish Tacos
Makes 4 servings

Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your neighborhood Harter House Supermarket fish department to find the best varieties.

Ingredients:
1/2 cup Sour Cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or cod)
4  flour tortillas
2 ounces  Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

Directions:
1. Prepare and preheat grill.

2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.

3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light Poppyseed dressing

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Stuffed Portabello Mushrooms
Makes 4 servings

Ingredients:
4 portabello mushroom caps, stems removed
1 large garlic clove, cut in half
1 tablespoon canola oil
1 tablespoon red wine vinegar
1 cup seeded, chopped tomato
1/2 cup seeded, chopped yellow bell pepper
1/2 cup fresh whole wheat breadcrumbs
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking spray
2 ounces - 50% Reduced Fat Cheddar, grated (about 1/2 cup)

Directions:
1. Preheat grill.

2. Scrape brown gills from mushrooms using small spoon; rub mushroom caps with sliced garlic. Brush oil and vinegar over both sides of caps.

3. Combine tomato, peppers, breadcrumbs, thyme, salt and pepper in bowl; set aside. Coat grill rack with cooking spray and place mushroom caps, top-side-up, on rack. Grill for 3 minutes and turn over.

4. Divide vegetable mixture evenly among caps and sprinkle with cheese. Grill for 3 minutes longer, or until heated through.

Pork, Sauerkraut, and Potato Dumplings

My family is mostly German and Bohemian.  My Grandma Bettlach made this every Sunday for her family.  So, of course I grew up with this meal and my family certainly has enjoyed it as well.

My sons ask for it for their birthday meals.

My favorite pork cut is a fresh picnic roast, sometimes called a pork Callie, this cut is a large roast from the shoulder area of the hog.  For a smaller gathering I have used a Pork Tenderloin or even a  pork loin roast.  Both of these last two cuts will be much leaner.  The best part of using the fresh picnic is the rind that gets crispy when cooked.  As kids, all five siblings fought for pieces, as did my dad.  YUM.

Fresh Picnic Roast - approximately 8 lbs.

Season with Salt, Pepper and 1/4 Cup Caraway seed

3 lbs. Potatoes, peeled and cut up.

3-4 lbs flour for dumplings

1/2 teaspoon baking powder

1 egg

butter

1 large onion

Sauerkraut in a bag - Flanagan's or Frank's

1/2 Cup oil

1/4 cup flour - Sauerkraut

Directions

Rub Caraway, salt and pepper on roast.

In a large Dutch oven or pan, cook roast skin side up, with no lid. until meat reaches a temperature of 160 degrees.

I like to start from a frozen state in a 350 degree oven for a total of 7-8 hours.  This ensures the skin is always crispy.  If roast is thawed, cook at 300 for about 6 hours.

For Sauerkraut

Drain most, but not all, of juice from package.

Place in a sauce pan and cover with water.

Add 2 TBL caraway seed.

Bring to a boil and let simmer for 1 hour, you may need to add more water while cooking.

To make sauce for the sauerkraut;

In a skillet, sauté chopped onion in oil until browned.

Add up to 1/2 Cup flour to onions to thicken to desired consistency.

Add to sauerkraut. Keep on warm till the pork and dumplings are ready.

For the Dumplings

While the sauerkraut is cooking, cook and mash potatoes using only salt and butter; NO milk.

After the potatoes cool, put two cups of flour on the counter top and put potatoes on top of flour.

Add one large egg and 1/2 teaspoon baking powder.  Mix and kneed potatoes and flour, adding a cup of flour at a time until the potatoes are no longer sticky to the touch.  Roll into a long log or two, and cut into balls about 2 inches wide. Cook in boiling salted water, stirring to loosen from bottom, until they float, about 15 minutes.

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When I started this blog on Monday, it made me really hungry for this recipe.  So I bought the ingredients and invited my son and his girlfriend to join me for dinner.  I chose two small pork tenderloins instead of a large roast.  I also purchased McCormick's Pork Gravy mix, since my tenderloins would not give me any drippings.

The Sauerkraut needs to cook for an hour.
The onions need about 15 minutes to brown and thicken.
The potatoes need 15-20 minutes to boil in salted water.  Then a little longer to cool.
I cooked the two pork tenderloins for 40 minutes at 350 degrees.

It didn't take long to brown the onions.  Then, depending on how much oil you start with, determine how much flour to add to thicken the onions.  Then add to the sauerkraut.

Making the dumplings, start with plenty of flour, add the baking powder, add the cooled and mashed (with butter) potatoes, add one egg, and begin to kneed until the dough holds together and is no longer sticky, adding more flour as needed.  Be careful not to add too much flour though, or the dumpling with be too firm.


Roll into a long rope or log, about two inches wide and then cut about two inches in length.  Roll into balls.  Drop into boiling salted water for 10 - 15 minutes.  Stir with a wooden spoon to keep from sticking on the bottom of the pan.  The dumplings will float when they're done.  Three large potatoes made 19 dumplings.  Two large potatoes would have been plenty for three adults.

Our dinner was delicious!.  Everything goes well together.  And you'll find that your bites must come out even when you get to the end of the meal or you must get more.  You'll see what I mean when you make this.

I must add, this meal grows on you.  Some people don't like it the first time they try it.  Or they don't think they will.  Maybe it's the strong caraway seasoning.  Or they think the sauerkraut will be too tangy, which it's not at all.

If you try this recipe. please let me know what you think!  ~ Shelly

Frog Eyed Salad

This recipe comes from my good friend, Julie.  ~Shelly

Why is it called Frog Eyed Salad?

Unlike traditional Ambrosia, which is a combination of marshmallows, whip cream, and canned fruit, Frog Eyed Salad is technically a pasta salad.  The central ingredient is acini di pepe pasta, a style of pasta similar in shape and size to couscous (the Italian name translates to "seeds of pepper".)  Acini di pepe also explains the odd, potentially off-putting, name of this dish because the cooked pasta looks like frog eyes in the final product.  The pasta also creates a texture similar to rice pudding or tapioca pudding.

INGREDIENTS
16 oz. Acini di pepe pasta

PINEAPPLE CUSTARD
2 1/2 cups pineapple juice - use the drained juice from the pineapple chunks or crushed pineapple
2/3 cup granulated sugar
2 Tablespoons flour
1 large egg, beaten
1 large egg yolk, beaten
1/4 teaspoon salt
1 teaspoon lemon juice

FRUIT AND FLUFF
2 cups heavy whipping cream
1 cup marshmallow creme
20 ounce can pineapple tidbits, drained (juice is used earlier in recipe)
20 ounce can crushed pineapple, drained (juice is used earlier in recipe)
15 oz. mandarin oranges, drained
2 cups miniature marshmallows
1 cup shredded sweetened coconut

GARNISHES
additional whipped cream
Additional mandarin slices
Maraschino cherries

INSTRUCTIONS

COOK AND COOL PASTA
Cook pasta in a large pot of boiling water.  Then drain pasta and rinse with cold water.  Place in a large bowl to cool.

MAKE AND COOL PINEAPPLE CUSTARD.
In a medium saucepan over medium heat whisk together pineapple juice, sugar, flour, egg, egg yolk, and salt.

Bring the mixture to a boil while whisking every minute.  Continue to cook until it has thickened, about another 1-2 minutes  Transfer the mixture to a bowl, stir in lemon juice, and allow to cool.

Once the pasta and custard have cooled, add the custard to the pasta and stir to combine.  Cover and chill in the refrigerator for at least 2 hours.  Overnight is better.

ADD FRUIT AND FLUFF
Beat heavy cream until peaks form.  Add marshmallow cream and beat on medium speed until incorporated, about 30 seconds.

GARNISH AND SERVE
Garnish with piped whip cream, mandarin slices, and maraschino cherries.(all optional).

Serve or chill till ready to serve.

Carmelized Brussels with Peppers, Onions and Beans

You Will Need: 2 lbs. Baby Brussel Sprouts
1 tablespoon extra virgin olive oil 2 teaspoons sea salt 1 tablespoon lemon juice 1/2 cup yellow onion, chopped 1 cup yellow bell pepper, chopped 2 cloves garlic, chopped 1 can pinto beans, drained and rinsed 1 tablespoon Mediterranean spice blend (or spice mix of choice) 1 cup whole grain wild rice mix I recommend Rice Select Royal Blend available at Harter House World Flavors 2 1/2 cups Organic, low sodium Vegetable broth

~ smash and chop garlic, set aside for at least 10 minutes to release anicin. Cook rice in veggie broth according to package directions, usually 45 min. I use my pressure cooker and it takes 20 minutes and locks in flavor, no spices necessary. Vegetable broth is so full of flavor and good for you!
Also, whole grain rice, when served with beans or sweet potatoes is a complete protein ie: no meat necessary. I like "Rice Select, Royal Blend Rice" It's a combination of brown and wild rice with soft wheat and rye.

 

 

1. Trim sprouts by slicing off a bit of the end and removing dark outer leaves. Place them in a steamer basket over boiling water, add lemon juice to water, cook 8 minutes or until sprouts are just tender.
2. Meanwhile, heat oil in large skillet. Add onion and peppers, saute 4 minutes till golden brown, add seasonings. Add garlic, cook 1 more minute. Add beans, turn down heat, cover and keep warm.
3. Remove sprouts from the steamer basket and cut in half lengthwise. Coat the bottom of a skillet with a bit more oil if needed and nestle the sprouts, cut side down on bottom. Cook over medium heat. Allow the sprouts to cook for about 5 minutes. Do not turn them over! This is carmelization. Make sure the bottoms are evenly browned and crisped. Then, turn them all over and cook for another 2-3 minutes.
4. Remove sprouts from pan and sprinkle with the salt and squeeze more lemon over top if needed.
5. Serve brussels over mixed veggies and beans alongside of the rice.

Caramelizing the brussels brings out such a wonderful taste!

This is coming from someone who used to be a brussel hater. Try, try again!

 

* Tip: For the younger kids, I also cooked some cubed sweet potatoes that I coated with a bit of evoo, honey and lemon juice, baked at 400F for 13 minutes. I haven't made brussel sprouts for the kids before so I knew it might be a bit of a challenge to get them to eat them. I was right..... they tried a couple of nibbles and that's it. Keep introducing new veggies to kids over and over. Mine will eat peppers and spinach and more because I serve them often and they are used to them. Don't get frustrated or expect too much when your kids turn their noses up at some new foods. Most importantly, don't give up and serve other unhealthy options like processed foods in place of veggies.

 

Thanks to Simply Happy Family

 

Shelly Kauffman

 Harter House