Category: Gluten-Free

Scrambled Eggs With or Without Dairy

Scrambled Eggs with and without dairy

I googled for recipes of scrambled eggs with dairy and without. It was interesting to see how each method has die-hard fans. Does it make a difference if you use dairy nor not?

The water content of the egg white evaporates during cooking. Adding milk, especially whole or 2-percent milk, has added fat and water to keep the eggs moist.

Scrambled Eggs with and without dairy

Lack of dairy produces a scrambled egg that is a little drier and less fluffy, but with more of an eggy taste.

The difference is negligible, though. You decide what’s right for you.

See our post for an in-depth explanation on how to cook protein, which explains why we recommend cooking low and slow.

Scrambled Eggs with and without dairy

Beat the eggs well and season with salt and pepper before cooking for optimum flavor. A non-stick skillet requires less fat than a regular skilled. I prefer butter for the sweet taste it imparts, but you can easily substitute coconut oil or vegetable oil.

Watch the Scrambled Eggs without Dairy video here.

Adding a little milk or cream to your scrambled eggs makes lighter fluffier eggs. A tablespoon or two for 2 or 3 eggs is sufficient, substitute soy, almond or coconut milk, if desired. Final flavor varies.

Watch the Scrambled Eggs with Dairy video here.

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Scrambled Eggs

Scrambled Eggs with and without dairy

Scrambled eggs are delicious for any meal. For lunch place in a pita or wrap with some bacon and sliced tomatoes.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1 portion
  • Category: Eggs

Ingredients

2 large eggs
1 1/2  tablespoons milk or cream
pinch of salt
pinch of black pepper
2 teaspoons butter or oil

Instructions

Beat the eggs, dairy, salt, and pepper in a medium bowl until frothy.

Heat the butter over medium heat in a skillet.

Once the butter is frothy, pour in the scrambled eggs and gently and continuously stir to create curds.

The eggs are done when all liquid disappears and the eggs are yellow and fluffy.

Notes

Substitute soy, almond or coconut milks for cow’s milk.

 

Mashed Sweet Potatoes with Goat Cheese

Mashed Potatoes

I remember serving these Mashed Sweet Potatoes with Goat Cheese for Thanksgiving one year. My Aunt Irene loves sweet potatoes. After dinner, she was complimenting me and I mentioned the goat cheese. She said “oh” and frowned. I never made them that way for her again, even though she loved them until she knew about the goat cheese!

I’m not sure when or why it occurred to me to add goat cheese to sweet potatoes, but I find the natural sweetness of the potato a little overwhelming. The tartness of a little goat cheese downplays sweetness in a balanced way. A ratio of 1 pound of sweet potatoes to one ounce of goat cheese works best.

Pierce the sweet potatoes three times with a paring knife to allow the steam to escape. The potato creates its own chimney when the internal water reaches boiling point and the potato pulp bursts through the hole everywhere. These slits allow the steam to escape without the drama.

Place aluminum foil on the middle shelf and place the pierced potatoes on the foil in a preheated oven (400 degrees F). The natural sugars become a syrup and leak through the slits and onto the floor of the oven. The foil captures those juices, saving your oven.

Bake for about an hour. The potatoes are done when a fork easily slides in.

Mashed Potatoes

Let sit for 15 minutes to cool for easier handling; peel.

Use a fork to combine the sweet potato, goat cheese, salt and pepper.

Mashed Potatoes

Pair these sweet potatoes with our grilled lamb chops.

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Mashed Sweet Potatoes with Goat Cheese

Mashed Potatoes

The tartness of a little goat cheese plays down that sweetness of the potato in this recipe for Mashed Sweet Potatoes with Goat Cheese. I find a ratio of 1 pound of sweet potatoes to one ounce of goat cheese works best.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 3 cups
  • Category: Potatoes
  • Method: Baking

Ingredients

2 pounds sweet potatoes, scrubbed and dried
2 ounces plain goat cheese, room temperature
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Instructions

Preheat the oven to 400 degrees F.

Pierce the potatoes three times and place in preheated oven on a sheet of aluminum foil.

Bake for one hour or until a fork easily slides through the potato.

Let sit for 15 minutes to cool for easier handling then peel.

Use a fork to combine the sweet potato, goat cheese, salt and pepper.

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Mashed Sweet Potatoes with Goat Cheese

The tartness of a little goat cheese plays down that sweetness of the potato in this recipe for Mashed Sweet Potatoes with Goat Cheese. I find a ratio of 1 pound of sweet potatoes to one ounce of goat cheese works best.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 3 cups
  • Category: Potatoes
  • Method: Baking

Ingredients

2 pounds sweet potatoes, scrubbed and dried
2 ounces plain goat cheese, room temperature
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Instructions

Preheat the oven to 400 degrees F.

 

Pierce the potatoes three times and place in preheated oven on a sheet of aluminum foil.

Bake for one hour or until a fork easily slides through the potato.

Let sit for 15 minutes to cool for easier handling then peel.

Use a fork to combine the sweet potato, goat cheese, salt and pepper.

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Mashed Sweet Potatoes with Goat Cheese

The tartness of a little goat cheese downplays the inherent sweetness of the sweet potato. A ratio of 1 pound of sweet potatoes to one ounce of goat cheese works best.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 3 cups
  • Category: Potatoes
  • Method: Baking

Ingredients

2 pounds sweet potatoes, scrubbed and dried
2 ounces plain goat cheese, room temperature
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Instructions

Preheat the oven to 400 degrees F.

Pierce the potatoes three times and place in preheated oven on a sheet of aluminum foil.

Bake for one hour or until a fork easily slides through the potato.

Let sit for 15 minutes to cool for easier handling then peel.

Use a fork to combine the sweet potato, goat cheese, salt and pepper.

Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo wings are delicious, but sometimes I just don’t want to go to the trouble or deal with the mess. This Buffalo Chicken Dip is quick and easy to make and tastes just like the wings!

It contains only five ingredients. Sour cream, blue cheese, diced celery, chopped roasted chicken and a generous portion of Frank’s hot sauce for heat. I’m really pleased with the result – it’s very reminiscent of Buffalo wings, yet different.

Buffalo Chicken Dip

As you get ready for your Super Bowl party, whip up a batch, it doubles easily, for your football fans.

Check out these recipes for additional ideas Super Bowl ideas: Braised Sofrito Pork Spareribs with Rice and Beans and Triple Chocolate Brownies.

Watch the Buffalo Chicken Dip Video Here.
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Buffalo Chicken Dip

Buffalo wings are delicious, but sometimes I just don’t want to go to trouble and mess. This Spicy Chicken Dip is quick and easy to make and tastes just like the wings! Don’t wait until Super Bowl Sunday to try it!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 cups
  • Category: Appetizer

Ingredients

6 ounces blue cheese, room temperature
1 cup sour cream
½ cup finely diced celery (1 small stalk)
2 cups diced roasted chicken
¼ cup hot sauce, such as Franks

Garnish
Coarsely chopped celery tops

Instructions

Place the cheese and a couple of generous tablespoons of sour cream in a medium mixing bowl and stir to loosen the cheese.

Add the remaining sour cream, celery, roasted chicken and hot sauce and stir until combined.

Serve in a bowl, topped with the chopped celery leaves, along with raw vegetables, tortilla or pita chips. Best at room temperature.

Notes

Use a supermarket roasted chicken.

Guacamole

Avocado Dip

Guacamole is a Mexican condiment first made by the Aztecs. The name guacamole translates from the Aztec Nahautl vocabulary: āhuacamolli,which means avocado sauce or avocado concoction.

There are as many versions of guac, as it is affectionately called here, as there are cooks. The two key ingredients in my mind are salt for flavor and acidity, preferably lime juice, not only for flavor, but the acid prevents oxidation. Once the avocado is cut and exposed to oxygen, it turns brown. This isn’t harmful, just unattractive.

Please note that placing on top of the guac does not prevent oxidation. To preserve the dip, press plastic wrap firmly on the top.

Avocado Dip

Garlic, diced tomatoes, minced red onion and minced jalapeños are commonly used and enhance flavor and texture. I’ve also seen recipes that use mayo and sour cream, but in my opinion that only detracts from the delicious flavor, texture and color of the avocado.

Handle any chili pepper, such as jalapeño, carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible. The heat comes from the membrane inside the pepper. It’s not the seeds.

Avocado Dip

Use guacamole for more than a dip. It’s great as a spread for sandwiches or place a dollop on grilled chicken. It also goes well with shellfish, such a shrimp and lobster. Tuna tartar is often paired with a little quac. There are many possibilities for this delicious “concoction!”

NOTES: Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.Avocado Dip

My version uses red bell pepper instead of tomatoes. Tomatoes are seasonal and most of the year unappealing. The red bell pepper provides color and crunch. Feel free to swap it out for tomatoes.

Watch the Guacamole Video Here.
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Guacamole

There are as many versions of guacamole as there are cooks. The two key ingredients In my mind are salt for flavor and acidity. I love to include onions, garlic, red bell pepper, and jalapeño, which all enhance taste and texture.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1/2 cups
  • Category: Appetizer

Ingredients

2 Haas avocados
2 tablespoons freshly squeezed lime juice
¼ cup minced red bell pepper
¼ cup packed chopped cilantro
2 tablespoons minced jalapeño (1 small)
2 teaspoons minced clove garlic (2 small cloves)
½ teaspoon coarse salt

GARNISH

Chopped cilantro leaves and/or a little minced red bell pepper

Instructions

Slice the avocados in half length-wise and remove pits.

Scoop the flesh into a small bowl and mash gently with the back of a table fork. Make the texture smooth or chunky, as you desire.

Pour a couple of teaspoons of lime juice over the avocado and mix well – this will prevent oxidation (browning of the avocado flesh).

Stir in the pepper, cilantro, jalapeno, garlic and salt.

Let sit for 15-20 minutes to allow flavors blend, then taste and adjust seasonings as needed, maybe more lime juice for acidity and/or a little salt.

To store: cover tightly with plastic wrap and refrigerate.

Notes

Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.

Nutrition

  • Serving Size: 1/3 cup

Marinara Sauce

Red Sauce

Marinara sauce is a quick and easy red sauce with few ingredients, minimal prep and short cooking time. It’s ready, start to finish, in an hour. Before you start, put up a large pot of salted water for pasta.

This recipe makes just about one quart, which is perfect for one pound of pasta. It’s dairy-free, gluten-free and vegan.

I use a little more oil to sauté the onions and garlic because a good olive oil is an essential component of a good red sauce.

Red Sauce

A medium onion minced is about one cup and 6 medium cloves garlic add a good punch of garlic without being overwhelming. I also like a little crushed pepper flakes for heat. Fresh basil adds a complementary flavor to the tomatoes. If you don’t have any, use a teaspoon of dried basil. One 28-ounce can crushed or puréed tomatoes completes the recipe.

Sweat the onions on medium heat for five minutes to soften and release the natural water content. Stir in the garlic, pepper flakes and dried basil, if using, and cook for 30 seconds. Just long enough to release the aromatic aroma of the garlic. Stir in the tomatoes and fresh basil, if using, bring to a boil, lower the heat to a gentle simmer and cook for 30 minutes.

Red Sauce

The best way to dress the pasta is to put a couple of ladlefuls of sauce in the drained pasta pan and add the pasta back. Stir to combine. Serve the extra sauce and some grated Parmesan cheese on the side.

See our recipe for garlic bread, a great accompaniment for a pasta with red sauce!

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Marinara Sauce

Red Sauce

Marinara sauce is a quick and easy red sauce with few ingredients, minimal prep and short cooking time. It’s ready, start to finish, in an hour. Before you start, put up a large pot of salted water for pasta.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Sauce

Ingredients

2 tablespoons olive oil

1 medium onion, minced

8 cloves garlic minced

¼ teaspoon pepper flakes

1 can (28 ounces) puréed tomatoes, such as San Marzano or Red Pack

2 large sprigs fresh basil or 1 tablespoon dried basil

Instructions

Heat the oil in a medium, covered saucepan over high heat.

Stir in the onion and cook until soft, about 4 minutes. If the onion starts to brown, lower the heat.

Toss in the garlic and pepper flakes; cook and stir until fragrant, about 30 seconds.

Stir in the tomatoes and basil, bring to a boil, cover and lower heat to a simmer. Cook for 30 minutes.

Discard basil.

Notes

Recipe easily doubles and freezes well.

Curried Deviled Eggs

Hard-boiled Eggs

Curried deviled eggs are a classic preparation and curry and eggs are a natural pairing. These curried deviled eggs are perfect for a snack, packed in a lunch or as a party appetizer.

An alternative use for deviled eggs is a twist on egg salad. Chop up the egg whites and stir into the egg yolk purée, add a little more mayo if it’s too thick, spread on naan or other bread and enjoy an egg salad sandwich!

See our post on how to cook the perfect hard-boil egg here.

Don’t want to be bothered making hard-boiled eggs? Here are a couple of brands of peeled hard-boiled eggs sold in grocery stores! Look for Eggland’s Best Hard-Boiled Peeled Eggs or Crystal Farms Hard-Boiled Eggs Peeled.

Watch our Curried Deviled Egg Video Here.
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Curried Deviled Eggs

Hard-boiled eggs

Curried deviled eggs are a classic preparation and curry and eggs are a natural pairing. These curried deviled eggs are perfect for a snack, packed in a lunch or as a party appetizer. An alternative use for deviled eggs is a twist on egg salad. Chop up the egg whites and stir into the egg yolk purée, add a little more mayo if it’s too thick, spread on naan or other bread and enjoy an egg salad sandwich!

  • Author: Trish Lobenfeld
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 1 dozen
  • Category: Appetizer

Ingredients

1 tablespoon unsalted butter

2 tablespoons minced shallot (1 small)

1 teaspoon minced clove garlic (1 clove)

½ teaspoon coarse salt

1 tablespoon curry powder (mild or hot)

6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated

¼ cup mayonnaise

1 tablespoon lime juice

 

GARNISH

Pinch of lime zest on each egg, optional

Instructions

Melt the butter in a small skillet over medium heat.

 

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

 

Add the curry powder and cook, stirring constantly, until fragrant, 30-40 seconds.

 

Place the yolks, mayonnaise and lime juice in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

 

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

 

Garnish each egg with a pinch of lime zest.

 

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

 

Zest the lime before juicing!

Notes

Zest the lime before juicing!

Roasted Artichoke Hearts with Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

Fresh artichokes are delicious but time consuming to prepare. This recipe for roasted artichoke hearts with lemon parmesan vinaigrette works well with frozen artichokes, a quick and easy alternative and thawing is not necessary. Avoid canned or jarred artichokes; they are too soft and don’t hold up well in a cooked recipe.

Lemon Parmesan Vinaigrette

Use as an hors d’oeuvre or first course.

WATCH THE ROASTED ARTICHOKE VIDEO HERE:

 

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Roasted Artichoke Hearts with Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

Fresh artichokes are delicious, but time consuming to prepare. Frozen artichokes are a quick and easy alternative and thawing is not necessary. Avoid canned or jarred artichokes, which are too soft for additional cooking.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Roasting

Ingredients

Artichokes

8 baby artichokes or 1 16-ounce bag frozen artichoke hearts, thawed or 1 can (x ounces) canned artichokes, drained
2 tablespoons olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
lemon-parmesan vinaigrette (recipe follows)

Lemon-Parmesan Vinaigrette

¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley

zest of 1 lemon
2 tablespoons fresh lemon juice
2 minced cloves garlic
1 teaspoon Dijon mustard
½ teaspoon coarse salt
½ teaspoon freshly ground pepper

GARNISH                        

2 tablespoons chopped fresh parsley

Instructions

For the Artichokes:

Preheat oven to 425 degrees.

To use frozen artichokes, lay  on a towel or paper towel and cover with another; press gently to remove excess moisture.

Place the artichokes on a baking sheet and add the olive oil, salt and pepper. Toss to combine.

Bake in preheated oven for 45 minutes, toss halfway through the cooking time. The artichokes are done when the edges are slightly brown and crispy.

Pour the vinaigrette over the artichokes and toss to combine.

Serve on a warm platter or individual plates and garnish with chopped parsley.

For the Vinaigrette: Place the oil, cheese, parsley, lemon zest and juice, garlic, mustard, salt and pepper in a jar and shake to combine.

Notes

Frozen artichokes may several minutes longer than frozen.

Grilled Bananas

Grilled Bananas

Grilled peaches, grilled plums, grilled watermelon, grilled pineapple – all pretty common. Grilled bananas??? Why not!

Grilled bananas are delicious and great for breakfast on cereal, granola, pancakes or waffles. They also make a great dessert over ice cream! Check out my ice cream cookbook here!

Grilled Bananas

The key to success is to use underripe bananas. A ripe banana is soft, softens more on the grill and gets mushy. Taste a sliver of the banana. Want it sweeter? Brush with a little honey or agave before grilling.

There is no “recipe” for this. Use as many bananas as you like, brush lightly with a sweetener, if needed. Place on a hot grill and cook a minute, turn and cook a minute, turn and cook a minute, turn and cook a minute. Sprinkle with cinnamon and serve.

Sprinkle immediately with cinnamon to release the essential oils and aroma.

Watch the Grilled Bananas Video Here.

Greek-Style Stuffed Peppers

Stuffed Peppers

I was recently confronted with an abundance of multi-colored bell peppers. Peppers are a funny ingredient. Unlike zucchini, another prolific crop, which is easily turned into quick breads and muffins, fritters and casseroles, peppers are rarely the star of the dish.

Think sausage with peppers and onions, fajitas come with sautéed peppers and there are so many recipes that call for peppers to be chopped or diced and added to other aromatics such as onions, garlic, celery and/or carrots as the foundation of a recipe. The only time they stand on their own is as a shell for stuffing. And this is where it gets interesting.

Stuffed Peppers

There are so many different ingredients to choose from. Ground meat of any type is suitable and also optional. There are a multitude of grains and beans to choose from. Add chopped vegetables and herbs and moisten with a sauce and top off with some crumbled or shredded cheese and you have a delicious entrée.

Watch the Greek-Style Stuffed Peppers Video Here.

 

Along with the peppers, I also had a few eggplants and decided to go with a Greek-style stuffed pepper. Start by sautéing some ground lamb and diced onion with salt and pepper. Stir in garlic, oregano and just a bit of cinnamon. To keep it moist, I added a thawed pint of tomato sauce I’d made earlier in the season. Cube the eggplant and toss in couple of cups along with more of those bell peppers cut into small pieces. Let it simmer for about 20 minutes. To finish in a traditional Greek style stir in chopped Kalamata olives and crumbled Feta cheese.

Stuffed Peppers

While the sauce simmers, slice off the tops and remove the core, seeds and membrane and season the insides with a sprinkle of kosher salt and a grind or two of fresh pepper.

I intended to freeze the stuffed peppers in batches for future use and needed to
partially cook the yellow bell peppers that would house the filling. The pre-cooking step deactivates the ripening enzymes to ensure that the peppers retain their color, shape and flavor.

Stuffed Peppers

Place the prepared bell peppers upright in a baking dish. and cover tightly with plastic wrap. Pop in the microwave on high for 3 minutes or until slightly softened. Stuff each shell with the filling.

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Greek-Style Stuffed Peppers

Stuffed Peppers

Use the abundance of vegetables at the farmers’ market to make these delicious and eye-appealing Greek-style stuffed peppers with lamb or to keep it vegan, use a grain such as orzo or quinoa in lieu of the lamb. Keep it colorful and use a variety of colors!

  • Author: Trish Lobenfeld
  • Prep Time: 40 mins
  • Cook Time: 85 mins
  • Total Time: 2 hours 5 mins
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking

Ingredients

  • 8 bell peppers, tops removed, seeds, ribs and stems removed, save tops
  • kosher salt
  • freshly ground pepper
  • Filling
  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • 1 ½ cups minced onion
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
  • 1 tablespoon minced cloves garlic (3 medium cloves)
  • 1/4 teaspoon ground cinnamon
  • 2 cups eggplant, cut into 1/2-inch cubes
  • 1 cup chopped bell peppers, any color
  • 1 can (15.5 ounces) fired roasted tomatoes or a pint of tomato sauce
  • ¼ cup chopped Kalamata olives
  • ¼ cup feta cheese crumbles

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9- by 13-inch casserole dish
  3. Lined baking sheet to catch any spills
  4. Season the inside of each bell pepper with a sprinkle of kosher salt and a grind or two of fresh pepper. Place upright in a baking dish.
  5. Note: If you are making in advance and planning to freeze, cover tightly with plastic wrap. Pop in the microwave on high for 3 minutes or just until slightly softened.
  6. Heat the oil in a large skillet over medium-high heat. Stir in the lamb and onions, using the edge of a wooden spoon to break up the meat into a crumbly mix. Cook until the meat is no longer red.
  7. Stir in the oregano, garlic and cinnamon and cook for 30 seconds.
  8. Add the eggplant, peppers and tomatoes or tomato sauce and bring to a boil, lower the heat to a simmer and cook for 10 minutes.
  9. Stir in the olives and feta off heat and stuff each pepper with the filling.
  10. Cover tightly with foil and place on a lined baking sheet and bake in the preheated oven for 45 minutes, one hour for frozen peppers.

 

Spaghetti and Shrimp with Spicy Pesto

Classic Pesto

This recipe for Spaghetti and Shrimp with Spicy Pesto didn’t start out with pepper flakes. It never even occurred to me to pair pepper flakes with pesto. However, when I was sautéing the zucchini and shrimp I forgot I wasn’t making a butter sauce and sprinkled in the spice. One of those “aha moments” – spicy pesto is delicious!

Sauté zucchini, shrimp and crushed red pepper flakes in olive; add pesto and combine, stir in cooked spaghetti and a little pasta water, if need to thin the sauce. Garnish with cherry tomatoes. Click here for the Classic Pesto recipe.

Classic Pesto

Watch the Spaghetti and Shrimp with Spicy Pesto Here:

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Spaghetti and Shrimp with Spicy Pesto

Classic Pesto

Spice things up with this spaghetti and shrimp dish with spicy pesto!

  • Author: Trish Lobenfeld
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 4 servings
  • Category: Pasta

Ingredients

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 medium zucchini cut in quarters lengthwise and then in ½-inch cubes
  • ½ teaspoon coarse salt
  • 1 pound large shrimp (16-20 count), peeled and deveined
  • 1/8 teaspoon crushed pepper flakes
  • 1 cup pesto sauce
  • pasta water, as needed
  • GARNISH
  • Sliced cherry tomatoes

Instructions

  1. Cook the spaghetti according to the package instructions. Reserve ½ cup of the pasta liquid before draining.
  2. In the meantime, heat the oil in a large skillet over high heat.
  3. Stir in the zucchini and salt and cook stirring occasionally for 2-3 minutes.
  4. Add the shrimp and crushed pepper flakes, cook stirring occasionally until shrimp are pink and firm – about 5 minutes.
  5. Stir in the pesto sauce and ¼ cup of the reserved pasta liquid. Stir to loosen. Add the pasta, stir to combine and add as much pasta liquid as need to coat the spaghetti evenly.

 

Classic Pesto

Pesto

When basil is at its peak, the bunches are huge and plentiful. I scoop up tons and bring them home to make pesto; batch after batch. I freeze in one-cup portions, which is perfect for a pound of pasta.

Don’t limit yourself to pasta, though, it’s delicious over grilled chicken, just put a good dollop over each cutlet. I also like to use it in a caprese salad – instead of olive oil and balsamic vinegar, little dabs of green goodness on the tomatoes and cheese is a fantastic variation.

Grill some eggplant rounds and stack with mozzarella, roasted red peppers and slather a little sauce on each layer.

Pesto

Here’s some tips to making pesto. Young basil (thin stems) use both the stem and the leaves. Remove tough stems on mature basil. Pine nuts are the classic nut used in traditional pesto, but don’t hesitate to use walnuts or almonds. Be sure to toast your nuts to maximize flavor!

Pesto

Keep nuts in the refrigerator or freezer to prevent spoilage. Use the lemon juice not only for flavor, but it also prevents the pesto from turning black when mixed with hot food.

See our Spaghetti with Shrimp in Spicy Pesto recipe here.

Head out to the garden or the local farmer’s market and bring home the basil!

Watch the Pesto Video Here.

 

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Classic Pesto

Pesto

Classic pesto made from fresh basil is a multipurpose sauce. Make large batches and freeze for year-round use! Use on chicken, fish and vegetables.

  • Author: Trish Lobenfeld
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 cups
  • Category: Sauce
  • Cuisine: Italian

Ingredients

  • 4 cups fresh basil
  • ½ cup grated Parmesan cheese
  • ¼ cup toasted pine nuts
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, coarsely chopped
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1/3 cup extra-virgin olive oil

Instructions

  1. Place the basil, cheese, nuts, lemon juice, garlic, salt and pepper in a food processor. Pulse to chop up the ingredients.
  2. Turn the processor to “on” and slowly pour the oil through the spout until an emulsion forms.
  3. Store in an airtight container with a piece of plastic on top of the pesto to keep the oxygen out.

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

Here’s another video from our mini grilled chicken series featuring grilled boneless chicken thighs.

When the bone is removed from the thigh, the meat is thin and cooking time is quick. Yet, the thighs retain some fat and remain moist. The flavorful meat is good with only salt and pepper and a little oil to prevent sticking. Also try different marinades and rubs.

Grilled Boneless Chicken Thighs

I like to use the grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

A great sandwich spread is pesto – check out my recipe here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Watch the Grilled Boneless Chicken Thighs Video Here