Category: Quick and Easy

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.

 

Peanut Butter Cookies

PB&J ice cream sandwiches

Peanut butter cookies are a classic, popular with both children and adults. It’s also a cookie that just screams for a cold glass of milk.

Use my recipe for strawberry ice cream to make PB&J ice cream sandwiches! Scoop 4 ounces of ice cream onto the back of a cookie and gently press down with another cookie on top.

I like to use natural peanut butter, creamy or crunchy. It doesn’t have the added sugar and oil, retaining more of its natural flavor. Natural peanut butter comes separated, the oil on top and the solids on the bottom. It’s not an easy task to mix it together in the jar, so I scrape it into a food processor and in seconds, it’s completely blended.

This peanut butter cookie recipe is quick and easy to make. Preheat the oven to 350 degrees F and line a couple of baking pans, such as this 13-inch by 18-inch half sheet pan with parchment or a silpat mat.

Beat the butter in a mixer on high until fluffy. Add the white and brown sugars and beat until incorporated, stopping to scrape the sides two or three times.

It’s important the sugar become embedded in the butter, which melts in the oven and the steam acts as a leavening agent. The baking powder is a leavening agent, but the cookie is dense and the sugar has more of an impact.

Add the eggs and beat, scraping the sides several times, until well blended. Add the peanut butter and vanilla, beat to combine.

Finally, add the flour and baking powder. Start at a low speed to prevent the flower from spraying all over. Scrape the sides a few times. Once the batter looks blended, scrape the sides one more time and then beat on high for 15 seconds to smooth out the batter.

I like to use a small, 2 ounce or 2 tablespoon, ice cream scoop to form the cookies. It makes the cookies uniform in size. Place each scoop about 2 inches apart on the baking sheet. Recipe makes about 30 two-inch in diameter cookies.

PB&J ice cream sandwiches

Place a spoonful of all-purpose flour in a small bowl or on a small piece of wax paper.

PB&J ice cream sandwiches

Dip a dinner fork in to the flour, shake to eliminate any excess flour or your cookie looks like this!

PB&J ice cream sandwiches

Gently press down on the cookie to impress the fork tines. Be sure to dip the fork into the flour every couple of cookies to prevent sticking.

Turn the baking sheet 90 degrees and press with the fork again to create the traditional crisscross marks on the cookies.

PB&J ice cream sandwiches

Bake in the preheated oven for 20 minutes. Cool and store in an airtight container.

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Peanut Butter Cookies

PB&J ice cream sandwiches

Peanut butter cookies are a classic, popular with both children and adults. It’s also a cookie that just screams for a cold glass of milk.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 30 two-inch cookies
  • Category: Cookies
  • Method: Baking

Ingredients

1 cup (2 sticks) unsalted butter
2/3 cup granulated sugar
2/3 cup brown sugar
1 teaspoon Kosher salt
2 large eggs
1 cup salted natural peanut butter (creamy or chunky)
1 teaspoon vanilla extract
2 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder

Instructions

Preheat the oven to 350 degrees F and line a couple of baking pans, such as this 13-inch by 18-inch half sheet pan with parchment or a silpat mat.

Beat the butter in a mixer on high until fluffy. Add the white and brown sugars and beat until incorporated, stopping to scrape the sides two or three times.

It’s important the sugar become embedded in the butter, which melts in the oven and the steam acts as a leavening agent. The baking powder is a leavening agent, but the cookie is dense and the sugar has more of an impact.

Add the eggs and beat, scraping the sides several times, until well blended.

Add the peanut butter and vanilla, beat to combine.

Finally, add the flour and baking powder. Start at a low speed to prevent the flower from spraying all over. Scrape the sides a few times. Once the batter looks blended, scrape the sides one more time and then beat on high for 15 seconds to smooth out the batter.

I like to use a small, 2 ounce or 2 tablespoon, ice cream scoop to form the cookies. It makes the cookies uniform in size. Place each scoop about 2 inches apart on the baking sheet. Recipe makes about 30 two-inch in diameter cookies.

Place a spoonful of all-purpose flour in a small bowl or on a small piece of wax paper. Dip a dinner fork in to the flour, shake to eliminate any excess flour or your cookie looks like this!

Gently press down on the cookie to impress the fork tines. Be sure to dip the fork into the flour every couple of cookies to prevent sticking.

Turn the baking sheet 90 degrees and press with the fork again to create the traditional crisscross marks on the cookies.

Bake in the preheated oven for 20 minutes. Cool and store in an airtight container.

Notes

Use my recipe for strawberry ice cream to make PB&J ice cream sandwiches! Scoop 4 ounces of ice cream onto the back of a cookie and gently press down with another cookie on top.

 

 

 

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

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.

Triple-Chocolate Brownies

Triple-Chocolate Brownies

I don’t know the origin of this recipe and I’ve tweaked it a little over the years.  The original was a plain brownie, no chips or nuts. It’s one of those handed down by Grandma Mary to Mom to me. It’s probably another recipe that got clipped from a weekly newspaper’s food column or was found in a women’s magazine.

Triple-Chocolate Brownies

The brownies are moist and even better if made a day in advance. Don’t cut them into squares until they are completely cool (I mean cold) or they crumble.

Use an 8” x 8” x 2” square pan, lightly greased and you’ll end up with 16 brownies.

The nuts are optional and if you have a group that is divided over nuts, sprinkle some on half the top and all will be happy.

Triple-Chocolate Brownies

These triple-chocolate brownies are quick and easy to make and a real crowd pleaser. Don’t hesitate to serve with a scoop of ice cream on the side!

Watch the Triple-Chocolate Brownies Video here.
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Triple-Chocolate Brownies

Triple-Chocolate Brownies

5 from 1 reviews

Brownies are an all-time favorite and these triple- chocolate brownies bring three times the flavor! Quick and easy to prepare.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 16 two-inch brownies
  • Category: Dessert/Bars
  • Method: Baking

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, lightly beaten
  • 3/4 cup all-purpose flour
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup chopped walnuts, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8-inch by 8-inch by 2-inch baking pan.
  3. Place the butter and chocolate in a double boiler or microwave-safe bowl and melt over low heat, stirring occasionally. Once the butter is melted, take off heat to stir the chocolate to help it melt. Don’t let the mixture get too hot or the chocolate will seize.
  4. Stir in the sugar and vanilla extract, which helps cool the chocolate.
  5. Add eggs and vanilla and beat lightly. Beating too hard will incorporate air and create a less dense brownie.
  6. Stir in the flour mixing until all the flour has been incorporated.
  7. Stir in the chips and nuts, if using, until thoroughly blended.
  8. Spread mixture into the greased baking pan.
  9. Top the brownie batter with the walnuts, if desired.
  10. Bake in preheated oven for 25 minutes; the rownies are done when top looks cracked and the sides have pulled away slightly. A toothpick inserted in the middle should show a moist crumb.
  11. Cool and cut into squares.

 

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

Quick Marinade Tip

Quick Marinade Trick

This quick marinade tip was a fluke. Many years ago I was making Rosh Hannah dinner. One cousin doesn’t care for red meat and won’t eat the brisket. I always make something else as a second entrée. One year I was running behind and needed something quick. I grilled chicken and as soon as the chicken came in to rest I poured an herbed lemon juice over the chicken.

Quick Marinade TipThe resting time allows the denatured proteins to coagulate again and when they do, they trap this flavorful liquid.

My cousin and her husband loved the dish and she asked for the recipe. When I told her what I did, she didn’t believe me. It was too simple for something that tasted that good!

I sautéed these chicken breasts recently and added a generous splash of wine (rosé was open, red or white is fine – is just a splash) and deglazed the pan. The delicious brown tidbits in the bottom of the pan dissolve with the liquid in seconds. I poured this over the chicken and then the lemon marinade above.

Quick Marinade Tip

You can do this, too. Simply juice a lemon, throw in some thyme sprigs, a smashed clove of garlic and toss these together. Pour this over the chicken after cooking and let rest for 5 minutes. Use lime juice and garlic – sprinkle with chopped cilantro for something different. Combinations are endless.

Watch the Quick Marinade Trick Video Here.