There's nothing like a good home cooked meal to lift your spirits. Not that my spirits are in desperate need of lifting, but a tasty meal never hurts. I'm on a quest to find some good summer recipes to combat the Arizona heat. I just cooked some fantastic meatball-stuffed spaghetti squash, but let's be honest, having the oven on in 100 degree temperatures isn't the best of ideas.
If you're not hungry now,
you might be after looking at these images.
- - - - - - - - -
spaghetti squash stuffed with meatballs
sesame breaded chicken wraps with sriracha sauce
mexican soup with chicken topped with avocado
Let's be real here...
Soup isn't a great idea in the summer heat either.
Enjoying fresh pesto in Italy was one of my all-time favorite things about my trip to Europe. Learning how to make pesto myself is much more cost effective, because now I can subtract out the cost of an overseas plane trip. So I'm really saving myself over $1,000 by learning to make pesto myself. See how that works? Learn to make pesto and save yourself thousands!
Remember how I harvested my homegrown basil and promised how simple it was to make your own pesto? Well, I'm here to deliver on that promise. I hope you'll agree with me that it's fairly simple, or that would make me a liar. It's only simple if you can get through the nonsense below.
... simple ingredients ...
Making pesto is as easy as extra virgin olive oil, basil, parmesan, pine nuts, salt/pepper, garlic, and some walnuts if you're feeling like a rebel. I only say that because Ina Garten throws some walnuts into her recipe for pesto, but it's not the norm for pesto. I threw some into my pesto, because I was feeling a bit rebellious. I may have also purposely used more pine nuts that the recipe calls for, but who's keeping track.
If I don't know how to do something, I google it. Maybe if people googled things more often, we could start solving the world's problems. Or not. Most likely not.
... basil in a red bowl makes me think of Christmas ...
For some reason I was feeling paranoid about whether or not to wash my basil, so I googled it and opted to wash it. Better safe than sorry, right? I just swished it around in a bowl of water, and then patted the basil leaves dry on some paper towels. I felt much better after that, and I also extracted a tiny spider that hitchhiked in on a basil leaf. Washing was the safe bet.
I love how Ina Garten calls pine nuts by their more proper name, pignolis. Is it just me, or does it make you feel a bit fancy knowing your food contains pignolis. It's just me isn't it?
... I got all my ingredients all lined up in bowls and cups next to the food processor ...
You certainly don't need a food processor to make pesto. I haven't tried it myself, but google tells me that you can use a blender instead. So it must be legit. We received this food processor as a wedding gift from my mom. (And by we I mean me, but my husband gets to eat all the yummy food I make using it, so it's technically for him too) Isn't she a beauty?
Now that I think of it, the first time I ever used our food processor it was to make pesto. The video below is my first adventure in using a food processor and making homemade pesto. I had no idea what I was doing, but everything turned out okay. Except for the video is sideways.
... sorry it's sideways ...
After lots of googling for pesto recipes, I came to the conclusion that they're all pretty much the same. Except for that rebellious Ina Garten, she really threw a monkey wrench into things with those walnuts.
Without much further ado, pesto!
First you start with your nuts and garlic. Food process them, but I'm still trying to perfect this part. I may have processed a bit too long. Whoops.
Throw the basil right in on top of the paste you made out of garlic and pine nuts (or pignolis if you're feeling fancy again), and throw the salt and pepper right in there too. Again run the processor, or blender, and while everything is turning into pesto, you drizzle in that extra virgin olive oil.
You'll be able to tell you're headed in the right direction once everything gets all blended together. The last step, besides eating your creation, is throwing in some parmesan cheese and mixing it in really well.
Like with any recipe though, play around with ingredients if you don't like what you make. You'll figure out the perfect balance of ingredients to make your perfect pesto. (:
We enjoy good food around here. Good food that's simple to make and delicious is even better! The last recipe I posted, creme brulee french toast, was a big hit. You don't need to tell your guests how simple these foods are to make either. We can keep it as our little secret.
It's been a while since I made this tilapia with arugula and tomatoes, but I think it's about time I make this for dinner again. Talk about a simple meal that has great flavor and makes for happy tummies. The only thing I'll add to this next time is a side of potatoes.
tilapia with arugula and tomatoes
3 teaspoons olive oil, divided
1 cup grape tomatoes, halved
salt & pepper to taste
5 oz bag of arugula, tough stems removed
1/2 lb. tilapia fillets, pat dry with paper towels
pinch crushed red pepper
1 T flour
1/4 cup dry white wine
1 T capers
1 T cold butter, cut into pieces
1. In a large saucepan, heat 1 t oil over med-high heat. Add tomatoes; sprinkle with salt and pepper. Cook stirring occasionally, until softened. Remove from heat; stir in arugula. Cover.
2. Sprinkle tilapia with salt and pepper; dredge in flour. Heat 2 t oil in large nonstick skillet; cook tilapia for 3-4 minutes per side. Remove from skillet. Keep warm by covering with foil.
3. In skillet, add wine; bring to a boil and reduce by half. Remove from heat, stir in capers. Gradually stir in butter pieces until combined.
Better yet, would you like to eat dessert for breakfast? I thought so.
Did I mention how my very favorite dessert is creme brulee?
This is my perfect combo of breakfast and dessert!
Obviously this isn't something you would want to eat every day for breakfast, because you would need heart bypass surgery after a week of doing so. We do indulge in this breakfast every now and then though. I think Paula Deen would be proud of this recipe. On second thought, she would probably add more butter. Either way, this meal is tasty. Everything in moderation... including moderation, right?
I especially love that this breakfast is mouthwatering delicious and easy to make. You just prepare it the night before, and then pop it in the oven and bake the morning you want to eat it. Easy as pie. (wait, pie isn't very easy is it?) Easier than pie!
Creme Brulee French Toast
1/2 cup unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
challah bread sliced about 3/4" thick
5 eggs
1 1/2 cups half and half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based liqueur (like Grand Marnier)
1/4 teaspoon salt
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Slice challah bread to about 3/4 inch thick. (you could replace with some other thick, dense bread... I just love how challah soaks everything up) Arrange bread in dish in a single layer. Squeeze bread pieces tight together.
3. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over top of the bread. Cover and chill at least 8 hours, or overnight.
4. Preheat oven to 350 degrees F. Remove the dish from refrigerator, and bring to room temperature.
5. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Barley Risotto. Doesn't that sort of sound like something you might feed your horse? Even though it sounds like animal food, this meal was surprisingly delicious. I had no idea what to expect from the barley, but my husband and I both enjoyed this barley risotto with corn and basil. I served it with a side of steamed green beans and some slices of a french baguette.
Barley Risotto with corn and basil:
Ingredients....
32 oz box low-sodium chicken broth
1 T olive oil
1/2 cup finely chopped onion
1/2 cup pearl barley ( I bought ours from the bulk section at Whole Foods )
1/4 white wine ( I use Sauvignon Blanc because it's a dry white plus we like to drink it too )
1 cup frozen corn kernels, thawed
1/4 cup torn basil leaves
salt
pepper
1/4 cup grated parmesan cheese ( I used shredded, doesn't it look pretty? )
In a medium saucepan, bring broth to a simmer; reduce heat to low.
In a separate large saucepan, heat oil over medium. Add onion; cook until tender. Add barley; cook 1 minute. Add wine; cook, stirring until absorbed. Ladle in 2 cups warm broth; cook stirring frequently until almost absorbed. Repeat procedure, this time 1 cup of broth at a time, approx. 40 to 50 minutes.
Stir in corn and basil once all broth is almost absorbed; cook until heated through. Season to taste with salt and pepper. Stir in grated parmesan cheese. ( I stirred some in and also topped the dish with some too )
For the green beans I used fresh green beans with ends trimmed off, and I cut them into bite size pieces. I use a steamer basket over simmer for about 5-8 minutes. They'll turn bright green when they're ready. Once cooked, toss with teaspoon of butter, some lemon zest, and a little lemon juice. Salt and pepper to taste.
My mom brought this recipe with her when she visited a couple months ago, and I wrinkled my nose when she mentioned V8 as an ingredient. Growing up I hated anything having to do with tomatoes, and that included the juice variety. Although I ate ketchup like it was going out of style. (That's probably because it's all sugar. What kid doesn't love sugar?) Now that I'm more mature and wise, I can eat a tomato here and there without gagging. My mom said her friends loved this Mexican soup, so we cooked up a batch for dinner one night. Let me tell you... this is one tasty way to enjoy tomatoes!
This recipe is supposed to be made in a slow cooker,
but I just use our large stockpot and cook it on the stove top.
2 teaspoons olive oil (it calls for vegetable, but I use olive oil)
1/2 cup water (I used a little less)
1 envelope taco seasoning (you can do this, but the sodium content scares me... I use spices and seasonings like cumin, cayenne pepper, crushed red pepper... etc. pick your favorite taco spices)
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons cheddar cheese
6 tablespoons sour cream
2 tablespoons chopped fresh cilantro
In a large skillet, saute the chicken in oil until cooked through.
Add water and taco seasoning (or spices of your choice) and simmer until chicken is well coated.
{ if using a slow cooker transfer chicken to slow cooker and add all ingredients except for the cheese, sour cream, and cilantro.... cook on low for 3-4 hours }
Using a large stock pot, place coated chicken in pot. Add V8, salsa, beans, and corn; mix well.
I bring to a boil then simmer until for 30 minutes or longer if you want it hotter in temperature.
Meal planning has never really been my thing, but it is something I'm trying to get better at.
Finding great looking food on Pinterest has made me want to try more new things that I may have not come across on my own.
I definitely don't have much time to sit around (thought I do try) and watch Anthony Bourdain: No Reservations, read food magazines, or eat out more often...
although those are my ideal ways to learn more about food. (:
For now, browsing the beautiful photos on Pinterest will have to suffice.
Have you found any great recipes lately?!
Or do you have a favorite that you want to share?
Not sure if you noticed, but for all intents and purposes, it's fall. It may not exactly feel like fall in some parts of the world, but the calendar tells me that it is indeed fall. Plus it just snowed back in Denver, so had we not moved to Florida it might be feeling more like winter right about now. You just never know. Moving on....
Fall brings with it the idea that pumpkin must be worked into the diet as often as possible, because Christmas will be here before we know it. (Did I just write that out loud?! Yes. I did.) In this household we are taking full advantage of any excuse we can get to eat any and everything pumpkin! That includes pumpkin pancakes. I first read about these amazing pumpkin goodies on The Style Dossier, so make sure to also go read what they had to say about the deliciousnessthat is pumpkin pancakes.
You can find this Martha Stewart recipe for pumpkin pancakes over here.
We just so happened to enjoy ours with a dollop of whipped cream on top.
It made them taste rather like eating pumpkin pie... only in pancake form. Yup. Enjoy!
* excuse the slightly burned edge of my pancake... they still tasted amazing...
Do you ever have one of those nights when you don't have anything in the refrigerator, shudder at the thought of going to the grocery store, have zero motivation to cook, and you settle for hot dogs and baked beans for dinner? No?! Me either. {I was only curious because I have a friend who that happens to once in a while.}
When you don't have the motivation to get all Barefoot Contessa on your husband {and maybe even kids... if you have them}, these meatballs are a surefire way to spice up a boring meal of boxed pasta and canned sauce. They're fairly easy to bake, they require very few ingredients, and you can even freeze a batch and pop them out of the freezer in those rather frequentever so rare lack-of-grocery situations.
Simple and good are great words to describe a meal when you're hungry and tired,
and these meatballs are just that.
Homemade Meatballs:
1 lb. ground beef
1 egg
2 tbsp water
1/2 cup bread crumbs : {I use Progresso Italian Style}
1/4 cup minced onion
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350°. Combine all the ingredients except ground beef in a large bowl. Add the ground beef in small chunks while mushing all together with hands. Bake on baking pan for 24 - 30 minutes. (making sure they are cooked through).
{Cooking Tip} : I'm a verybig fan of prepping food before cooking. If you ever feel rushed while cooking/baking, or you get disorganized, try prepping your food beforehand. What I mean by 'prepping' is that if a recipe calls for chopped, or minced, foods, do that before anything else. I also mean that you measure out your ingredients into small prep bowls before mixing things together. It really helps the whole process go more smoothly. Plus, having lots of cute little bowls, like these, around the kitchen is fun! Give it a try if you haven't before, you might get hooked on prepping too. (:
After putting the meatballs in the oven to bake, I usually throw together a quick salad. The artist in me likes seeing multiple colors in a salad, so I try adding lots of healthy vegetables. I especially love avocado in salad, but we're having a tough time finding ones that are ripe! Bummer. Either way, you can easily whip up a couple of salads while the meatballs cook in the oven. See. Simple.
Add some baked garlic bread to the equation, and you have a really delicious and well-rounded meal for dinner. {Or lunch. Whatever floats your boat.} Some day I'd like to bake a few batches and freeze them for a quick dinner remedy. Who doesn't love spaghetti and meatballs now and then? {Please don't answer this if you hate them}. Hopefully this meatball recipe works for you. I know we love it!
The one thing I forgot to snap a picture of was the garlic bread. Darn it. See. Prepping before cooking doesn't solve all of the world's problems. A girl can only try!
Just a couple nights ago, I made us a yummy home cooked meal. My husband heads off for his job training soon, and I wanted to make something good before we pack up the kitchen and move out of here. When it comes to food, simple and tasty are always favorites around here. I subscribe to Food Network's daily recipe, and a good recipe landed right in front of my eyes.
Roast Chicken with Spring Vegetables
Ingredients
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes (I used some zucchini)
1 bunch scallions (I used shallots, they're sweet)
1 bunch baby carrots
1/4 cup chopped fresh dill
Directions
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes (or whatever you replaced things with) in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g
This was a hit, and it's simple and easy to clean up too!
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips * I use Ghirardelli semi sweet (use good chocolate chips)
1. Adjust the oven racks to the upper, and lower, middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray (I like the parchment paper option... super easy cleanup).
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. (See illustration below) Be careful not to smooth the dough ball's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them about 2 1/2 inches apart.
(click on image to enlarge)
Step 3 reads: Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged surface faces up.
Step 4 reads: Jam the halves back together into one ball so that the top surface remains jagged.
5. Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
Enjoy!
I hope you love these as much as we do. They're especially tasty straight out of the oven with a glass of milk.
