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- I have lots of basil in the garden right now which is why I chose to make this recipe. If you don't have a garden, feel free to make your own pesto with store-bought basil or you could purchase pre-made pesto.
- You can marinate the chicken up to 12 hours so it can be done ahead of time. You would not have to marinate the chicken for this recipe. Instead, season with salt and pepper and grill.
- Boneless, skinless chicken breast halves (6 to 8 ounces per person)
- 1 tbsp olive oil
- 1 lb fettuccine
- 1/2 c. pesto: 1/4 c. pine nuts or walnuts, 2 c. fresh lightly packed basil leaves, 3 cloves garlic, 1/4 c. olive oil, 1/4 c. freshly grated Parmesan cheese, salt and pepper to taste
- 2 c. milk (2%, whole or heavy cream)
- 3 tbsp butter (unsalted is preferred)
- 3 tbsp flour
- 3-6 tbsp fresh grated Parmesan cheese
- 1 fresh chopped tomato (optional)
- Chicken marinade (optional): 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish, 1 tablespoon finely chopped red onion, 2 teaspoons kosher salt, 1 teaspoon whole black peppercorns, 1 clove garlic, chopped
- For pesto: In a saucepan over medium heat, cook UNPEELED garlic cloves until lightly browned on all sides, about 5-10 minutes. Toast pine nuts in the same skillet over medium-low heat, shaking pan to stir several times, until lightly toasted. When garlic has cooled, peel cloves and place in food processor with basil, pine nuts, 1/4 c. olive oil, and Parmesan cheese. Process until smooth, adding more olive oil if necessary. Add salt and pepper to taste. To store at room temp, place pesto in a container and cover with a thin layer of olive oil. To store in fridge, store in an airtight container.
- For chicken marinade: Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
- Remove chicken from marinade and grill until a thermometer registers 170 degrees.
- Cook pasta according to directions.
- In a saucepan, melt butter over medium heat. Slowly whisk in flour until smooth and pasty. Add milk gradually, whisking after each small addition, until no clumps appear. Heat over medium heat, stirring constantly until thickened. Add pesto and mix well. Sprinkle in Parmesan and whisk. Add chopped tomato if using and add salt and pepper to taste. Remove from heat.
- Slice grilled chicken into strips. Fill bowls with pasta, top with pesto cream sauce and chicken.
- Bone-in pork chops (or boneless if you prefer)
- 1/2 c. fresh lime juice (about 4 limes)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh minced cilantro
- 2 garlic cloves, minced
- 1/2 jalapeno chile, minced
- 1 tsp coriander
- Optional side: Mexican or Spanish rice
1. Prepare grill.
2. Whisk all basting ingredients together and brush on meat 5 min before meat is finished cooking.
3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
3 (1/8-inch-thick) slices red onion
1 red bell pepper, seeded and cut into 4 pieces
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) loaf ciabatta, cut in half horizontally
1 cup gourmet salad greens
5 ounces fresh mozzarella cheese, sliced
8 fresh basil leaves
Prepare grill to medium-high heat.
Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.
Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.
Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.
This ranch dressing is really yummy and is great on salads, as a dip or used in a pasta salad (see extra recipe at bottom). It can be stored in an airtight container in the fridge for up to 6 days.
1/2 c. buttermilk
1/2 c. mayo (I used light)
6 tbsp s. cream (I used reduced-fat)
1 tbsp minced shallot or red onion
1 tbsp fresh minced parsley
1 tbsp fresh minced cilantro or dill
1 garlic clove, minced (I like a little more garlic so I added an extra clove)
1-2 tsp fresh lemon juice (use 2 if using light s. cream and mayo)
1/2 tsp salt
Freshly ground pepper, to taste
Avocado (1 per 2 salads)
Fresh tomato, chopped or sliced in wedges
Bacon (1-2 slices per salad)
- Make dressing and store in an airtight container in fridge up to 6 days.Whisk all ingredients together in a bowl until smooth. It can be covered and refrigerated for up to 4 days; whisk to recombine before using. If using low fat mayo and s. cream, add a little extra pepper and lemon juice.
- Assemble salads and top with homemade dressing.
4 cloves garlic, unpeeled
2 tbsp canola oil
2 tbsp apple cider vinegar
1/2 tsp freshly ground black pepper
1 tsp oregano
1 tsp cumin
1 lb boneless, skinless chicken breasts
2 bunches green onions
12 corn tortillas, warmed
Homemade pico de gallo salsa: chopped red onion, chopped tomato, chopped cilantro, salt to taste and a squeeze of lime
In a small skillet over medium heat, cook the unpeeled garlic until soft, about 10 minutes. When cool, peel and place in a food processor or blender along with oil, vinegar, pepper, cumin, oregano, and 3/4 tsp salt.
Lay the chicken in a baking dish and cover with half of the marinade and refrigerate for at least 30 min or up to 6 hours.
Heat a gas grill to medium high.
Brush or spray onions with oil and sprinkle with salt to taste. Lay the onions on the cooler side of the grill, bulbous ends towards the heat. When the onions start to soften and turn golden, flip them and cook the other side. Remove and chop into 2-inch pieces.
Brush or spray oil over both sides of chicken and lay over hottest part of the grill. Grill for 6 to 8 minutes, turning once. Remove and cut into thin strips.
Fill warmed tortillas with chickens and onions. Top with pico de gallo (instructions in ingredients list) and fresh squeezed lime juice.
These recipes are NOT included in the Shopping List.
- This is a great dip to take to a get together or have around for snacking!
- 1 garlic clove, peeled
- 2 tbsp fresh lemon juice
- 1 tbsp tahini (roasted sesame seed paste)
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 15-oz can black beans, rinsed and drained
- 1 small jalapeno pepper, chopped (about 2 tbsp)
- dash of crushed red pepper
- 2 tsp olive oil
- Pita or tortilla chips, to serve
- Place garlic in a food processor and process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno pepper, and crushed red pepper; process until smooth.
- Spoon bean mixture into a medium bowl, and drizzle with extra-virgin oil. Sprinkle with ground red pepper (or paprika). Garnish with a sprig or two of cilantro if desired. Serve with pita chips or tortilla chips.
I did not include amounts of ingredients for the salad as I do them to taste and depending on how much pasta you cook.
- 1 lb spiral or butterfly pasta (more if making a big pot-luck size dish)
- Chopped broccoli
- Chopped red or green pepper
- Chopped red onion
- Pepperoni, sliced in half
- Cubed cheddar cheese
- Sliced black olives (optional)
- Halves cherry tomatoes
- 1 recipe homemade buttermilk ranch (see Recipe 4 above)
1. Make dressing (see Recipe 4 above).
2. Cook pasta according to directions and cool.
3. Cut up veggies, cheese, and pepperoni.
4. Mix pasta, veggies, and ranch (may not need entire recipe so add some, stir, and then add more to get the right level of "sauciness").
Boneless, skinless chicken breast (1 per person) (1), 1 lb boneless, skinless (5)
Bone-in pork chops (or boneless if you prefer) (2)
Bacon (for salads) - about 1-2 slices per person (4)
1/2 c. fresh pesto or 1/2 c. store-bought pesto (1) (if making fresh you'll need: 1/4 c. pine nuts or walnuts, 2 c. lightly packed basil leaves, 3 cloves garlic, 1/4 c. olive oil, 1/4 c. freshly grated Parmesan cheese, salt and pepper to taste)
Tomato - 1 (1), 1 (4)
Basil leaves - 7 (for chicken marinade) (1), 8 (3)
Garlic - 1 clove (for chicken marinade) (1), 2 cloves (2), 1 clove (4), 4 cloves (5)
Red onion - 1 tbsp chopped (for chicken marinade (1), 1 medium (2), 1 tbsp chopped (4)
Limes - about 4 (2)
Cilantro - 1 tbsp. chopped (2), 1 tbsp chopped (4)
Jalapeno - 1 small (2)
Zucchini - about 1 lb (3)
Red bell pepper - 1 (3)
Greens (lettuce, spring mix, etc.) - 1 c. (3), enough for salads (4)
Parsley - 1 tbsp chopped (4)
Lemon - 1 (4)
Avocado - 1-2 (4)
Green onions - 2 bunches (5)
Limes - 2 (5)
Pico de gallo ingredients (5): 1 large tomato, several tbsp chopped red onion, 1 tbsp chopped cilantro, salt to taste, squeeze of lime to taste
1 lb fettuccine (1)
1 1-lb loaf ciabatta (3)
12 corn tortillas (5)
Canola or vegetable oil
Salt and pepper
Red wine vinegar - 1 tbsp (for chicken marinade) (1)
1 tsp coriander (2)
Balsamic vinegar - 2 tbsp (3)
2 tbsp apple cider vinegar (5)
1 tsp oregano (5)
1 tsp cumin (5)
2 c. 2%, whole, or heavy whipping cream (1)
3-6 tbsp fresh grated Parmesan cheese (1)
Butter - 3 tbsp (1)
Fresh mozzarella - 5 oz (3)
1/2 c. mayo (4)
6 tbsp sour cream (4)
1/2 c. buttermilk (4)
Small amount of flour (1)