Easy Chicken Pesto and Linguine

Easy Chicken Pesto and Linguine

Easy Chicken Pesto and Linguine

Preheat oven to 400˚F 

Place chicken breasts in a baking dish, Season chicken with salt and pepper, to taste

Drizzle with olive oil

Spread pesto on each chicken breast *( see blog for fresh basil pesto recipe)

Layer sliced Roma tomatoes on top of the chicken

Sprinkle with grated mozzarella cheese

Cover dish with foil and bake for 40 minutes

Prepare Linguine according to package directions, drain pasta and stir in homemade pesto to desired flavor.  Top with chicken breast and sprinkle with fresh parmesan cheese.

Fresh Basil Pesto

Fresh Basil Pesto

Pesto

Ingredients :

3 c. fresh basil leaves

1/3 c. pine nuts

1/3 c. grated parmesan cheese

3 cloves garlic, pressed

1/2 c. olive oil

fresh lemon juice ( 1/2 lemon, squeezed)

1 tsp. Italian seasoning

salt and pepper to taste

Directions:

In food processor or blender pulse fresh basil, pine nuts, cheese, and garlic until nuts are ground.  Add olive oil, fresh lemon juice, salt and pepper

Fresh pesto is kept fresh for about a week in a sealed jar in the refrigerator

  • I typically will harvest the fresh basil from my garden and double this recipe

Great on pasta, bruschetta, grilled fish and chicken ( see blog for chicken recipe)

Enjoy!

Peach Cobbler

Peach Cobbler

PEACH COBBLER

Ingredients:

5 peaches , peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 teaspoon salt

1 Tablespoon lemon juice

For the Cobbler batter:

6 Tablespoons of unsalted butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

  • Add the sliced peaches, sugar and salt to a saucepan  – Cook on medium heat for just a few minutes, until the sugar is dissolved.
  • Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  •   In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 
  • Pour the peaches over the top of the batter.  Sprinkle cinnamon and nutmeg over the top of the peaches.
  • Bake at 350 for approximately 40 minutes until golden brown.

I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.

Enjoy!

Peach Salsa

Peach Salsa

Peach Salsa

1 16 oz. can diced tomatoes

1 bell pepper, seeded and chopped into small pieces

1 medium yellow onion, chopped

2 jalapenos, seeded and chopped 

1 1/2 pounds of peaches, peeled and diced

1/2 bunch of fresh cilantro, chopped

2 Tbsp. fresh lime juice

1 tsp. lime zest

1 1/2 tsp. salt

1 tsp. Trader Joes Everyday Seasoning

Mix all ingredients together and let sit in the refrigerator for a couple of hours to let the flavors mix well before serving.

This is great with tortilla chips or my favorite, served on top of grilled Halibut.

Mediterranean Grilled Chicken

Mediterranean Grilled Chicken

Mediterranean Grilled Chicken

An easy and flavorful chicken recipe.  Prepare the Rosemary and Garlic Rub first.

Ingredients:

2 Tablespoons fresh chopped Rosemary

2 Tablespoons – Greek plain yogurt

1 teaspoon lemon zest

1 Tablespoon fresh squeezed lemon juice

1 teaspoon fresh minced thyme

3 garlic cloves, pressed

1/4 tsp. salt

1/4 tsp. pepper

This recipe will coat 4 boneless/skinless chicken breasts

Directions:

Rub the Rosemary and Garlic Rub evenly over the chicken meat.  Grille for about 25 minutes until cooked through.

I serve this with wild rice and and roasted summer vegetables.

ENJOY!

Mexican Lasagna

Mexican Lasagna

Ingredients

1 1/2  pounds lean ground beef

1 Tbsp. olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 cups chunky salsa

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped mild green chilies

1 package taco seasoning mix

6 flour tortillas (10 inches)

3 cups sharp cheddar cheese, divided

salt and pepper to taste

Toppings

Sliced black olives, guacamole, chopped tomatoes, chopped green onion, fresh cilantro and sour cream 

Directions

In a large skillet, heat olive oil and saute the garlic and onion. Add the ground beef and cook over medium heat until no longer pink.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and salt pepper; heat through.

 Spread 1 cup meat mixture in a greased 13×9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 1/2  cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.

 Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese 

 Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. 

Add toppings of choice and serve.

ENJOY!

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