before i get to this week's menu i have to brag on DaddyHall. he planned, planted, and tends to this amazing garden in our backyard. in that garden there is about an acre of basil. (ok i might be exaggerating just a little, but there is a lot of basil out there!) this weekend he watched a cooking show while running on the treadmill at the gym, and was inspired to do something with all that crazy delicious basil.
later that night, he made fresh, homemade pesto! i love my man in the kitchen.
here's the recipe we used, although because of the massive quantities of basil, we were generous with the other ingredients as well:
Fresh Basil Pesto
2 C packed fresh basil leaves
1/2 C fresh grated parmesan cheese
1/2 C EVOO
1/3 C pine nuts
3 cloves garlic minced
S&P to taste
-Combine basil with pine nuts in a food processor and pulse. Add garlic and pulse some more. Slowly add EVOO in a constant stream while food processor is on low. Scrape sides of the food processor with rubber spatula, so that all the ingredients are well blended. Add cheese and continue to pulse. Taste, then add salt and pepper if needed. Serve over pasta or spread on toasted french bread. Makes a little more than 2 cups of pesto. Y U M.
i'm so excited that this week's menu only goes thru Wednesday because the rest of the week i'll be at the beach and NOT COOKIN'!
later that night, he made fresh, homemade pesto! i love my man in the kitchen.
here's the recipe we used, although because of the massive quantities of basil, we were generous with the other ingredients as well:
Fresh Basil Pesto
2 C packed fresh basil leaves
1/2 C fresh grated parmesan cheese
1/2 C EVOO
1/3 C pine nuts
3 cloves garlic minced
S&P to taste
-Combine basil with pine nuts in a food processor and pulse. Add garlic and pulse some more. Slowly add EVOO in a constant stream while food processor is on low. Scrape sides of the food processor with rubber spatula, so that all the ingredients are well blended. Add cheese and continue to pulse. Taste, then add salt and pepper if needed. Serve over pasta or spread on toasted french bread. Makes a little more than 2 cups of pesto. Y U M.
i'm so excited that this week's menu only goes thru Wednesday because the rest of the week i'll be at the beach and NOT COOKIN'!
here is my menu (and recipes!) for my week. can you tell i'm excited about NOT COOKIN'?
Monday: CrockPot Rotisserie Chicken
Tuesday: French Bread Pizza (by request! everyone loved this)
Wednesday: Foil Pack Chicken Fajitas
Thursday: NOT COOKIN
Friday: NOT COOKIN
Saturday: NOT COOKIN
Sunday: NOT COOKIN
CrockPot Rotisserie Chicken
-B/S Chicken Breasts (1 breast/person)
in a bowl, combine dashes of
-S&P
-Onion powder
-Thyme
-Paprika
-Italian seasoning
-Cayenne
-Garlic powder
Rub spices over chicken, put in the crock and cook on high for 4-5 hours or on low for 6-8 hours.
French Bread Pizza
-large loaf French bread
-1 can pizza sauce (or speghetti sauce will work)
-2 C mozzerella cheese
-your fave pizza toppings (we like black olives and garden tomatos)
Preheat oven to 400. Slice the bread in half length wise (like they do at Subway). Then slice into "pizzas" about 4" long. Spoon sauce over each piece, sprinkle cheese, and add toppings. Bake on a foil-covered cookie sheet 10-15min at 400degs.
Foil Pack Chicken Fajitas
-1 1/2 C instant rice uncooked
-1 1/2 C hot water
-1 TB taco seasoning
-4 B/S chicken breast
-1/2 C Salsa
-1/2 C shredded cheese (I like the Kraft natural colby blend)
Preheat oven to 400. Prepare 4 foil packs. Combine rice, water and taco seasoning in a bowl and then spoon into foil packs. Put chicken on top, then add remaining ingredients. Wrap up foil packs leaving a little bit open. Place in a glass pan and bake 30-35m.
Happy Housewife is hosting OrgJunkie's Menu Planning Monday today, so that's where I'm going to link up and read other people's menus for inspiration. have a great week in the kitchen & elsewhere, everyone!
Monday: CrockPot Rotisserie Chicken
Tuesday: French Bread Pizza (by request! everyone loved this)
Wednesday: Foil Pack Chicken Fajitas
Thursday: NOT COOKIN
Friday: NOT COOKIN
Saturday: NOT COOKIN
Sunday: NOT COOKIN
CrockPot Rotisserie Chicken
-B/S Chicken Breasts (1 breast/person)
in a bowl, combine dashes of
-S&P
-Onion powder
-Thyme
-Paprika
-Italian seasoning
-Cayenne
-Garlic powder
Rub spices over chicken, put in the crock and cook on high for 4-5 hours or on low for 6-8 hours.
French Bread Pizza-large loaf French bread
-1 can pizza sauce (or speghetti sauce will work)
-2 C mozzerella cheese
-your fave pizza toppings (we like black olives and garden tomatos)
Preheat oven to 400. Slice the bread in half length wise (like they do at Subway). Then slice into "pizzas" about 4" long. Spoon sauce over each piece, sprinkle cheese, and add toppings. Bake on a foil-covered cookie sheet 10-15min at 400degs.
Foil Pack Chicken Fajitas
-1 1/2 C instant rice uncooked
-1 1/2 C hot water
-1 TB taco seasoning
-4 B/S chicken breast
-1/2 C Salsa
-1/2 C shredded cheese (I like the Kraft natural colby blend)
Preheat oven to 400. Prepare 4 foil packs. Combine rice, water and taco seasoning in a bowl and then spoon into foil packs. Put chicken on top, then add remaining ingredients. Wrap up foil packs leaving a little bit open. Place in a glass pan and bake 30-35m.
Happy Housewife is hosting OrgJunkie's Menu Planning Monday today, so that's where I'm going to link up and read other people's menus for inspiration. have a great week in the kitchen & elsewhere, everyone!
