Tomato Basil Spaghetti

Recently my friend Hayley asked me if we could make pesto together.  I love fresh pesto and I get tons of basil from the CSA.  It is so verdant and flavorful!  If you have never made pesto before it is SO easy and fast, plus it stays good FOREVER in the fridge, or you can freese it! The ingredients can be a little bit expensive, but basil grows like a weed in the summer and it is well worth planting...plus, a little pesto goes a long way.  One of my most popular pesto recipes is my baked crunchy pesto chicken.  
I used this batch of homemade pesto that Hayley and I made in a lovely summer pasta dish - Tomato Basil Spaghetti. YUM!


Basil Pesto

• 1 - 2 cups fresh basil leaves
• 1 cup toasted pine nuts 
• 1 cup good crumbled parmesan cheese (make sure you use fresh parmesan)
• The juice of 1 lemon
• 1 head roasted garlic (you can also use two to three garlic cloves, minced, I like the milder flavor of the roasted garlic though.  Sometimes I don't put any garlic in it if I am in a hurry and it is still delicious).  
• 1/2 tsp. coarse sea salt or kosher salt
• 1/4-1/2 cup extra virgin olive oil

Place all the ingredients, except the oil, in the bowl of your food processor.  Process until the ingredients begin to break down and come together.  Stream in the olive oil a little at a time until the ingredients begin to emulsify.  Continue to add olive oil until the sauce gets to your desired consistency (less olive oil for thicker sauce, more for thinner).  

Tomato and Basil Spaghetti

• 1 lb spaghetti, cooked according to package directions and drained
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 heaping tablespoonful homemade or store bought pesto
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. red pepper flakes
• 1 tsp. olive oil

In a large, deep sided skillet saute the onions and garlic in olive oil over medium high heat until translucent.  Add the diced tomatoes, the salt, and the red pepper flakes and continue to cook, stirring frequently, another 5-7 minutes or until heated through.  Turn heat down to low, mix in the spaghetti.  Once tomato mixture is well incorporated add the pesto and mix into the spaghetti.  Serve with a yummy sprinkling of good parmesan cheese.  

Until next time, happy and HEALTHY cooking and EATING!

Oven Barbecue Pineapple Chicken

Oh my goodness it is hot!  They said on the news that the heat index hit 129 degrees today!  David, Daniel, and I went to Abbe Hills Farm to pick up our vegetables this afternoon and it was so hot we could barely stay outside long enough to get our loot!  Daniel and David were drenched in sweat by the time we got back to the car and we were only out about 10 minutes.  Poor Daniel doesn't understand that we can't go outside, he keeps saying "Mommy cool down sun."  I wish I could, if only it were that simple.  I will be so glad when this heatwave is over, although it isn't supposed to end until AT LEAST Thursday.  Yuck.  I think it might be time to go back to Seattle now :).  
Anyway, tonight, even though it is miserable to cook, I made Oven Barbecue Pineapple Chicken served over brown rice and with broccoli on the side.  This recipe is very yummy and very popular in my house!  It is perfect for a hot summer when you don't want to deal with the heat of the grill on top of the heat of the air outside.  


Oven Barbecue Pineapple Chicken

• 4 boneless, skinless chicken breasts
• 1 (20 oz) can pineapple chunks, juice reserved or 2 cups fresh pineapple chunks, juice squeezed out and reserved
• 1 (16 oz) bottle honey barbecue sauce (watch for HFCS on the label, I recommend Stubb's or Trader Joe's brands)
• 1 small onion, diced
• 2 cloves garlic, minced

Preheat oven to 350 degrees.  Spray a 13X9 inch baking dish with cooking spray.  Spread the onions and pineapple along the bottom of the baking dish and place chicken on top.  In a small bowl mix together the bbq sauce, the pineapple juice, and the garlic.  Pour over the top of the chicken.  Bake covered for 30 minutes then remove the cover, turn the chicken in the sauce, and bake an additional 20 - 30 minutes until chicken reaches an internal temperature of 165 degrees or is no longer pink in the thickest part.

Until next time, happy and HEALTHY cooking and EATING - and STAY COOL!

Easy Stir-fry Chicken and Noodles

ONE WEEK FROM TODAY I WILL BE IN SEATTLE FOR A MONTH!!!! YAHOO!!!!

Here's a really quick recipe that uses the best vegetables of the season!  You can use whatever vegetables you have on hand.  Tonight I used asparagus, red and yellow peppers, and onions.  You could use any variety of stir-fry veggies or greens.  


Stir-fry Chicken and Noodles

• 1 pkg linguini or fettuccini noodles cooked according to package directions and drained.  
• 1 lb chicken breast, cut into bite sized pieces
• 1 cup chopped asparagus
• 2 bell peppers, thinly sliced
• 1 onion, sliced
• 1 tbsp. granulated garlic
• 1 tbsp. ground black pepper
• 1/4 cup Hoisin Sauce
• 2 tbsp. soy sauce
• 1 tbsp. olive or vegetable oil

Heat oil in a large, deep sided skillet.  Coat the chicken in the granulated garlic and pepper.   Saute the chicken and the onion in the skillet until the chicken is no longer pink.  Add the rest of the vegetables and saute until tender crisp.  Take the skillet off the heat.  Add the cooked noodles to the skillet and mix in the Hoisin and the Soy sauce.  Toss to coat.  Serve topped with sesame seeds to garnish if desired!  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Ranch Chili Lime Chicken Tacos

Only one more day to enter the Mega Giveaway!

Happy Cinco de Mayo!  Here is a great taco recipe that is SUPER easy and way quick, coming together in about 15 minutes!  Not only is it quick and easy, it also features my favorite Chili Lime Rub!  Be sure to stay tuned because I have TONS of chili lime rub to give away, starting next week!


Ranch Chili Lime Chicken Nachos

• 3 cups cooked chicken (I like to use leftover roasted chicken, or you can use a store bought rotisserie chicken)
• 1 box crunchy taco shells or a package soft taco tortillas (or a mixture of the two)
• 2 tbsp. chili lime rub (or equal parts chili powder and lime zest)
• 1 (6 oz) can diced green chilies
• 1/4 cup salsa
• 1/2 cup homemade or store bought ranch dressing (I like Newman's Own when I use store bought)
• shredded cheese, olives, diced tomatoes, shredded lettuce, and extra ranch dressing for garnish

Heat taco shells or tortillas according to package directions.  In a medium sized microwaveable bowl, mix the chicken, salsa, chili lime rub, and diced green chilies until the chicken is well coated.  Microwave chicken mixture on high for 4 minutes or until heated through.  Add the ranch dressing to the chicken mixture and stir until well incorporated.  Serve chicken mixture in crunchy taco shells or soft taco tortillas, top with shredded cheese and shredded lettuce.  Add additional toppings, such as diced tomatoes, extra ranch, and olives, as desired.  

Until next time, happy and HEALTHY cooking and EATING!

Ham and Cheese Lasagna Rolls

HUGE GIVEAWAY GOING ON UNTIL FRIDAY MAY 6TH!!!

STARBUCKS COFFEE TO 3 LUCKY WINNERS

PAMPERED CHEF CHILI LIME RUB TO 2 LUCKY WINNERS

SEVERAL TRIPS TO MEXICO WHILE SUPPLIES LAST!

NO PURCHASE NECESSARY!

CLICK HERE TO ENTER!

This is a recipe that I used to make all the time, but haven't made since before Daniel was born.  Not necessarily this particular lasagna roll, but lasagna rolls in general.  I used to make them ALL THE TIME.  I don't know why I haven't made them in so long...maybe it was just one of those things that got lost in my repertoire when I moved from one state to another, had a child, and life changed.  Whenever I used to make them I got rave reviews.  I used to make all sorts, from gorgonzola walnut to regular old tomato basil and cheese.  Lasagna rolls easy to make and the perfect make ahead, throw in the oven later recipe.  These ham and cheese roll ups were always a hit, especially with my husband.  I decided to make them because he came up to me last week and said "you know what you haven't made in awhile?"  and then mentioned he'd really like me to make these.  I hope you enjoy them as much as we do.  

Ham and Cheese Lasagna Rolls

• 12 lasagna noodles, cooked according to package directions
• 1 (16 oz) tub ricotta cheese
• 1 cup grated mozzarella cheese
• 1 cup grated swiss cheese
• 1/2 cup grated parmesan cheese
• 2 cups homemade or store bought Alfredo sauce (I like to use Newman's Own when I don't make my own)
• 1/2 lb deli ham, chopped (I like to ask the deli to chop it fresh because I am quite leery of the deli counter...those of you who read often know that about me:) )
• 2 eggs

Preheat oven to 400 degrees (skip this step if you are making ahead, and heat oven when ready to bake).  Pour half of the Alfredo sauce into the bottom of a 13X9 casserole dish (I like to use my 13X9 stone), and spread evenly over the bottom, set aside.  In a medium bowl, mix together the ricotta, the ham, the eggs, and half of each of the cheeses (so 1/2 cup of the mozzarella, 1/2 c. of the swiss, and 1/4 cup of the parmesan).  Spread a generous amount of ham and cheese filling evenly onto one of the lasagna noodles, and roll up.  Place the roll seam side down in the casserole dish.  Repeat with remaining noodles and filling.  Pour the remaining Alfredo sauce over the rolls and spread evenly.  Sprinkle the rest of the cheese over the rolls.  If making ahead, cover with foil or plastic wrap and place in the fridge.  Can be made at least one day ahead.  If baking right away, place in the preheated oven, covered with foil, for 20 minutes.  Remove the foil and bake an additional 10 minutes or until the cheese is bubbly.  I like to serve these with a side of broccoli or asparagus.  

Until next time, happy and HEALTHY cooking and EATING!

MEGA EASY Fancy Shmancy Strawberry Tart

Be sure to check out this month's Mother's Day Giveaway and Sale! Going on NOW through April 29th!

Oh my goodness has my week been BUSY!  It is nap time for Daniel so I am taking this opportunity to post a couple of recipes.  As many of you probably know, I have spent a significant amount of time in France...working, studying, visiting friends, being as French as I can be!  Whenever my mom would come to visit me, she would always get a strawberry tart from the local patisserie in the afternoons.  Those strawberry tarts were SO yummy and SO fancy.  I have tried to replicate them, but we just don't have the same ingredients here in the United States, and so, I leave those particular tarts up to the experts.  That being said, I have come up with a strawberry tart that looks just as fancy, tastes just as yummy, but takes very little effort to make.  Now my tart isn't authentic by any means, but it sure is good!  I made it this week for a Pampered Chef show I did for one of my friends and it was a hit!  Please let me know if you try it and what you think!  I would love feedback!

MEGA Easy Fancy Shmancy Strawberry Tart

• 1/2 recipe sugar cookie dough  (you could also use a sugar cookie mix- although I am not fond of them)
• 2 cups fresh sliced strawberries
• 1 (8 oz) package frozen strawberries, thawed
• 1 (8 oz) package cream cheese, softened
• 1 (16 oz) package white chocolate chips
• 1 tbsp. cornstarch
• 1/3 cup water
• 3/4 cup sugar

Preheat the oven to 350 degrees.  Spray a torte pan generously with cooking spray.  Press the sugar cookie dough into the bottom of the torte pan.  Bake 15-20 minutes or until golden brown and a knife inserted near the center comes out clean. Allow to cool for 10 minutes.   Meanwhile, melt the white chips in the microwave by microwaving them for 15 seconds at time on high and stirring between each heating until completely melted.  Whisk the cream cheese and white chocolate together using an electric mixer until smooth.  Puree the frozen strawberries (I use my manual food processor for this but you can use your blender or food processor).  In a small saucepan, mix the cornstarch and the sugar.  Turn on the heat to medium high and add the water and the pureed strawberries and whisk constantly until until very thick (about 10 minutes), remove from heat and allow to cool for 10 minutes.  Add in the sliced strawberries and stir to coat.  To assemble the tart.  VERY CAREFULLY remove the cookie crust from the torte pan, well side up.  Spread the cream cheese mixture into the well, you want the crust to be very warm so the cream cheese mixture spreads easily and evenly.  Spread the strawberry mixture evenly on top of the cream cheese mixture.  Refrigerate at least one hour before serving.  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Chili Lime Pork Burritos- Another FABULOUS Chili Lime Recipe

Be sure to check out this month's Mother's Day Giveaway and Sale! Going on NOW through April 29th!

I LOVE, LOVE, LOVE the Pampered Chef's new Chili Lime Rub...L O V E!  We are big burrito fans in our house, going to Panchero's at least twice a month.  Back home in Seattle we used to visit Taco Del Mar, or as we called it TACO DEL YUM YUM YUM! LOVE BURRITOS!  So, I decided to marry my love of burritos and my love of the chili lime rub to make Chili Lime Pork Burritos.  Of course, you could do this with chicken too, or beef for that matter.  Fold this the meat up with some black beans, brown rice, salsa, and cheese, serve this up with a dollop of sour cream and you have a really beautiful meal!  The leftovers make a great lunch too!

Chili Lime Pork Burritos

• 2 large boneless pork loin chops
• 2 tbsp. + 1 tbsp. Pampered Chef Chili Lime Rub (or equal parts chili powder and lime zest)
• The juice of one lime
• 1 large onion, diced
• 1 large green pepper, diced
• 1 cup salsa
• 1 cup chicken stock
• 2 cups cooked brown rice (I used leftover rice)
• 1 (15 oz) can black beans
• 1 cup grated jack and/or cheddar cheese
• 4 burrito sized flour tortillas
• sour cream for serving if desired.

Preheat oven to 350 degrees.  In a 13X9 inch baking dish, place the onion and green pepper.  Rub the pork chops on both sides with 2 tbsp. of the chili lime rub.  Place the pork chops over the onions and green pepper.  Mix the lime juice and the chicken stock together and pour over the pork chops, onions and garlic.  Cover baking dish with aluminum foil and 1 and a half hours.  Add the salsa and pull the pork apart using two forks.  Bake another 30 minutes.  In another bowl, add the rice, the black beans, and remaining 1 tbsp. chili lime rub.  Microwave on high 2 minutes or until heated through. Stir.  Place tortillas in aluminum foil and place in the oven for 5 minutes or until warm.  To assemble burritos, spread tortilla with sour cream (if using), sprinkle 1/4 of the cheese,  spoon on some of the beans and some of the meat.  Fold in the sides and roll up!  

These were a BIG hit tonight!

Until next time, happy and HEALTHY cooking and EATING!