Fresh Spinach "pesto" (and what to do with it)

 I was in the mood for pesto last week.  Two problems, though.  My wee little basil plants had maybe a cup of leaves between the four of them, and pinenuts happen to be insanely expensive at the moment.  So I started rooting around in my fridge and came up with a faux pesto.  My sister is an avid gardener and gave me some garlic scapes a couple days prior, so I incorporated them in to the recipe with excellent results.  I'm assuming that most of the rest of you don't have garlic growing in your garden, so use regular fresh garlic cloves instead.  Garlic scapes grow out of the middle of young garlic plants and need to be trimmed off or else the garlic bulb growth will be stunted.  They have a firm stalk and pleasantly mild garlic flavor, perfect for this particular recipe.

Fresh Spinach Pesto


1/2 cup slivered almonds
4 cups packed fresh spinach leaves
2 ounces freshly shredded parmesan or romano cheese
1 large garlic scape, chopped OR 2-3 large cloves garlic, chopped
olive oil
kosher salt and freshly ground pepper to taste

In a small skillet over medium heat, toast the almonds for about 5 minutes, until they just begin to turn lightly brown and smell fragrant.  Remove from heat and allow to cool for a few minutes.  Then layer the nuts, spinach, cheese and garlic in a blender or food processor.  Drizzle in enough oil to allow easy blending but not soupiness (about 1/4-1/3 cup), and pulse the blender or food processor several times until everything is finely chopped and well blended but still has some texture.  Add kosher salt and coarse pepper to taste.  Chill until ready to eat.

 Besides eating the spinach pesto with a spoon right out of the food processor because it's so delicious, you can toss it together with pasta, grilled chicken and grilled veggies.  Absolutely delicious!  And you know what?   My kids had no clue they were eating so much spinach!  It's not something that they readily eat, but they do like regular basil pesto and they didn't notice the difference because I stirred in a handful of julienned basil leaves too to add that flavor in.

To make this dish, I doused two chicken breasts, a couple of cups of grape tomatoes, and two red peppers that were quartered and cored in balsamic vinaigrette dressing.  I like Newman's Own brand when I'm too lazy to make a batch myself.  I grilled the chicken, basting it with more dressing a couple of times during cooking, and added the peppers to the grill skin side down for the last 5 or so minutes of grill time.  Meanwhile, I cooked up half a package of linguine.  Once the chicken and peppers were done, I removed them to cut into thin slices, then dumped the tomatoes on to the hot grill.  They softened up within 30 seconds and got a few nice little char marks.  I removed them right away.  I drained, then dumped the pasta into a large serving bowl, stirred the pesto in thoroughly, then added the tomatoes, peppers, chicken and a handful of julienned basil leaves and carefully stirred it all together.  I finished it off with a dusting of finely shredded parmesan cheese and it was a delicious summertime supper that everyone devoured (except for my almost 4 year old, but her opinion doesn't count on these sorts of things).

Saturday Night BBQ Chicken Calzones

These were a product of my husband's imagination.  You have to understand, first of all, that he is a die hard red sauce + meat + cheese and none of this funny business on his pizza kind of a guy.  So I was pleasantly surprised when he specifically asked me to make calzones with barbecue sauce and chicken in them, and I took off from there.  They were really, really tasty, I must say.  The kids ate seconds.  We enjoyed the leftovers the next day.  Definitely a must make again recipe.

See all that melty cheesy saucy goodness?  YUM!

Calzones

Double batch of pizza crust dough**
2 boneless skinless chicken breasts, thawed
kosher salt, fresh ground pepper
Barbecue sauce of your choice (we prefer Jack Daniel's Original No. 7 recipe or Honey Smokehouse)
1 large bell pepper, preferably orange, yellow or red
1 small purple onion
olive oil
2 cups shredded cheddar cheese
1/2 cup real bacon bits

Make your pizza crust according to the directions.  While it is rising, fire up the grill and let it preheat at medium for a few minutes.  Sprinkle kosher salt and pepper over the chicken breasts, and put them on the grill.  Cook for 7-8 minutes on the first side.  Meanwhile, slice the purple onion into 1/4 thick rounds, not separating the rings, and quarter the bell pepper so that you have relatively flat slabs.  Drizzle a little olive oil over the veggies and carefully toss to coat, leaving the onion rings intact.  Sprinkle a little more salt and pepper on top.  Add them to the grill when you flip the chicken breasts over, taking care to place the peppers farther away from the flames because they'll burn quickly if you're not careful.

Baste the newly exposed cooked side of the chicken breast with sauce, and shut the lid for another 7-8 minutes.  Flip the chicken over one last time and baste  again with sauce, and and flip over the veggies at the same time.  If you're feeling really snappy, drizzle a little sauce on them too.  Once the chicken is cooked through and the sauce is nicely caramelized but not burned, remove the chicken and veggies to a plate and let the chicken rest for a few minutes before slicing into thin strips.  At this point, you will slice the pepper slabs into 1/4" wide strips and separate the onion rings.

Preheat the oven to 450 degrees.  Spray a couple of baking sheets lightly with cooking spray.  Divide the dough into 8 equal pieces.  Roll each piece into a circle about 8" in diameter.  Place a helping of peppers, onions, chicken, cheese and bacon on each one and finish it off with a generous tablespoon (or so) of sauce.  Pull the sides up and pinch to close.  If you want to be all fancy and scientific about it, mix the filling around a little bit, but I found that it worked just fine this way.

Bake for 12-15 minutes, or until the calzones are uniformly golden brown, and devour immediately.  I have a sneaking suspicion that these would be awesome with a little bit of well drained pineapple, but a certain someone in my house doesn't think you should add fruit to pizza or pizza-like concoctions.

**This particular batch of dough I used both white wheat and semolina flour as my whole grain mix along with all purpose flour as directed in the recipe.  I find that I really really love semolina in pizza doughs.  It adds a brightness of flavor and I love the sunshiney yellow color.

Boneless Pork Ribs = A Happy Husband

This recipe came from Leigh Anne. I made it the first time as a belated Father's Day dinner, but managed to be multitasking a little too much and charred one side of them. Delicious if you cut the black off, but ya know. Had to try it again. This time they came out absolutely perfect! They were a hit with everyone in the family, even the baby. Rachel asked me if they came from "the Panda place" (Panda Express), and when I told her that I made it and asked if that was ok, she informed that they were soooo good. The best part is that they are so easy. Make sure you choose a really great sauce, because otherwise all your effort is for naught. We prefer Jack Daniel's Original No. 7 Barbeque Sauce or Jack Daniel's Honey Smokehouse Barbeque Sauce.

Boneless pork ribs (ours come in foam trays of 2-3 pounds)
1/4 cup cider vinegar
Barbeque sauce

Boil the ribs in a large pot of water with the vinegar added in for an hour. Remove with tongs, coat with a light layer of sauce, and grill on each side for 2-3 minutes until you see nice grill marks and the sauce is caramelized but not burnt. Brush a heavier layer of sauce on right at the end of cooking and voila - perfect ribs.

Rustic Penne with rosemary grilled tomatoes, peppers, sausage and chicken

This is a Sunday afternoon invention that came out very well. Hearty, filling and satisfying without being too heavy. The quantities listed will feed 4-6 adults, depending on appetites. It looks like a lot of ingredients, but it really came together pretty quickly and with little fuss. The rosemary was far less prominent in the finished dish than I thought it would be, so in the future I'll add a bit of fresh stuff at the very end.

1/2 pound of penne pasta, cooked according to package directions (I prefer Barilla Plus)
3 mild italian sausages or bratwurst
2 boneless skinless chicken breasts
salt, pepper
3 T. minced fresh rosemary, divided
5 T. good quality balsamic vinegar, divided
1 lemon, juiced and zested
3-4 T. olive oil, divided
2 sweet bell peppers, seeds removed and quartered (I used a red and a yellow)
3 roma tomatoes, seeds and core removed
4 cloves garlic, crushed
2 shallots, minced
15 ounce can of tomato sauce
parmesan cheese for garnish

Fire up the grill to preheat and start a large pot of water to cook the pasta. Sprinkle salt, pepper and rosemary generously over the chicken breasts and put them on the grill along with the sausages. In a small bowl, mix together 2 T. balsamic vinegar, the lemon juice and zest and a tablespoon of olive oil. Once the chicken is opaque and has nice grill marks on the bottom, brush the vinegar mixture over the top and flip over, then brush it on the bottom as well.

Add the pasta to the pot as soon as the water boils, then work on preparing the vegetables as directed. Drizzle the peppers and tomatoes with olive oil, sprinkle with salt, pepper and rosemary, and add them to the grill. They will cook much more quickly than the meat, so watch them closely. You want them to have a little bit of char, but to still be firm enough to hold their form. Once the meat and veggies are cooked, pull them off to a plate and cover for a few minutes to let the meat juices settle.

Meanwhile, in a large nonstick skillet, heat up a couple tablespoons of olive oil, then add the garlic and shallots. Saute for a couple minutes, sprinkle with salt and pepper, then put the lid on and allow them to sweat for another 2-3 minutes. Add a splash of balsamic vinegar and stir it in, then pour in the tomato sauce. If the sauce is on the flat and bland side like mine was, add another splash of balsamic vinegar. Simmer with the lid partially cocked to the side to allow it to reduce by half without making a complete mess of your kitchen.

Dice the tomatoes, and add them into the sauce. Slice the peppers into 1/4" x 1" strips. Slice the sausages lengthwise, then into "rainbow" slices. Slice the chicken into thin strips. Dump the drained noodles into a large serving bowl, add the peppers and meat, then pour in the sauce and toss until everything is well coated. If it's too thick, add a spoonfull of pasta water and a splash of olive oil until it's how you like it. Sprinkle with a generous handful of grated parmesan cheese and serve immediately.

Quick Grilled Fajitas

Ever get that hankering for fajitas at 5:30? A little late to start marinating meat. I used to always fry my fajitas up in a skillet with everything pre-cut. I've lately found that I definitely prefer grilled anything, and that grilling fajitas in whole chunks then slicing them after yields tasty results. Of course, the meat is better marinated. But if you're a slacker like me, you can still pull off a really good meal in 30 minutes flat that will fool your hubby into thinking you slaved all day in the kitchen.

Oooooh, grill mark perfection! After being the head griller at our house for the last 4 years or so since we got the gas BBQ, I'd say that I've finally hit my stride. Lately I've had to clear bird nest beginnings out every time I fire it up, even though it gets used at least 2-3 times per week. The birds haven't gotten the hint yet.

I'm not a fan of raw onions, but grilled, and especially a bit on the charred side, I can't get enough of them! I have been known to snitch chunks right off the grill.

Peppers too. The more colors the better. Red and green are usually always available. Sometimes the orange and yellow ones are reasonably priced enough for me to buy them too. Really, I just can't wait for my garden. The flavor of a garden grown pepper is about 10x as intense.

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On with the recipe:

3 boneless skinless chicken breasts (thawed if you're using frozen)

3-4 limes

1/2 t. each cumin, coriander, garlic powder, salt, chili powder and ground pepper

1/4 t. chipotle chili powder (this is a conservative amount, and can be increased if you like heat)

3 T. honey

3 bell peppers, seeds removed and quartered

1 large purple onion, peeled and cut into 1/4" thick slices

olive oil

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"Fixin's" - warm tortillas, black beans (seasoned with a splash of lemon juice and cumin if desired), diced avocados and tomatoes, minced cilantro, sour cream, salsa and cheese

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Prep the grill by spraying the rack with PAM, then fire it up to medium heat. Squeeze a lime over the chicken breasts. Mix together the seasonings in a small bowl, then sprinkle evenly over the tops of the chicken breasts. Toss them onto the grill and then prep the veggies by drizzling them with olive oil until evenly coated. Squeeze the remaining limes into a small bowl and mix the honey into it. After the chicken has been cooking about ten minutes and is opaque throughout, brush the honey/lime mixture over the spices carefully, then flip over and baste on the back side as well. Put the veggies on the grill at this point and brush them all with the honey/lime mixture. I generally put the peppers on the top rack so that they won't overcook as easily, but the onions do fine on the bottom.

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Once the chicken breasts have reduced in size by about 25% and are nicely bronzed (about another 7-8 minutes of grill time), flip them over one more time and baste them with the honey/lime mixture, then use up whatever is left on the veggies when you flip them as well. Close the lid for another couple of minutes, then remove all of the meat and veggies to a plate. Cover with foil or another plate and let it rest for 3-5 minutes, then slice the meat and veggies into strips.

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Serve immediately with your favorite goodies. I really love the grilled flavor, and the ease of not having to plan ahead.

Valentine's Dinner 2009

The menu for this year's Valentine's dinner started with a salad of caramelized almonds, strawberries and blueberry stilton cheese on baby greens with a blush wine vinagrette dressing, followed by buttery potato crescent rolls, Alan's chicken creation and crash hot potatoes. We rounded out the evening with classic creme brulee, which I will do in a separate post. Alan tends to be pretty bold and fearless in mixing flavors and textures together. This was a last minute sort of a creation that sent him running to the store for sharp provolone while I got everything prepped. The results were delicious, interesting and different than your ordinary chicken dinner. He initially intended to stuff the chicken breasts, but found that we had too much good stuff to pull them shut...so we opted for just leaving the good stuff on top. Butterflying the breasts is important, because otherwise you'd have a huge thick hunk of chicken that would be overwhelming. We made enough to serve eight, but you can easily pare it down.

4 boneless, skinless chicken breasts, cut in half and butterflied

2 sweet italian sausages (we prefer Colossimo brand)

3 bell peppers (we used one each of red, yellow and orange), sliced in 1/4" rings

2 large shallots, cut in 1/4" slices

olive oil

1 T. brown sugar

salt and pepper to taste

4 sprigs fresh rosemary, leaves removed and minced, divided

2 lemons, zested and juiced, divided

2 T. honey

8 slices sharp provolone cheese

3/4 cup cream

1/2 cup parmesan cheese

Grill the sausages until they are crispy on the outside and cooked through, then slice into thin medalions. Saute the peppers and shallots in 3 T. olive oil over medium low heat with a lid on, stirring every few minutes. Sprinkle generously with salt and freshly ground pepper, and once they are very soft and lightly browned, sprinkle the brown sugar on and cook with the lid off for another few minutes until nicely caramelized.

Sprinkle each butterflied chicken breast piece with about half the rosemary and lemon zest, as well as some salt and pepper. Grill for 7-8 minutes on each side until cooked through. Baste the last couple minutes of cook time with a couple tablespoons of lemon juice mixed with the honey. Remove to a baking sheet.

On top of each chicken breast layer a generous helping of the caramelized peppers/shallots, several slices of sausage and a slice of provolone. Broil on low for 3-5 minutes, or until the cheese is melted and bubbly.

In the mean time, in a medium saucepan, heat up the cream until just simmering. Stir in the parmesan cheese, remaining couple tablespoons of lemon juice, remaining zest, remaining rosemary and a dash of salt and pepper to taste. Stir over medium low heat until the cheese is melted and well incorporated.

Serve chicken breasts with a generous drizzle of sauce.

Crash hot potatoes are so simple that even Rachel can make them! She had a great time smashing these.

8 medium sized red skin potatoes (about the size of a large plum works nicely)
olive oil
kosher salt
freshly ground pepper
fresh herbs if desired

Boil the potatoes until they are fork tender. Preheat the oven to 425 degrees. Drizzle a baking sheet with olive oil and spread it around with a brush (or your fingers if you're lazy like me) until it's evenly coated. Set the potatoes evenly around the baking sheet and use a potatoe masher to smash each one down about half way until they split open nicely. Generously drizzle more olive oil over each one, then sprinkle with salt, pepper and whatever herbs you want.

Bake at 425 for 30 minutes or until the edges and peels are a nice crispy golden brown. That's what makes these so awesome - the crispy edges!

Rosemary kabobs

I saw the idea of using rosemary sprigs as kabob skewers in Taste of Home recently and decided to try it out. I have an abundant rosemary bush in my front yard (if any of you local readers want to try this for yourself, feel free to stop by and snip some off - I cringe at paying 5 bucks for a half dozen twigs at the grocery store) that provided me some nice sprigs. I chose ones that were a bit woodier and I snipped them at an angle so that the tips would be sufficiently sharp to pierce the food. Stripping the leaves is easy and fun. You simply grab them and pull against the direction they point. It takes about 1 second to skin a whole sprig.

The kabobs all ready to go on the grill....

...and the finished product. I think they turned out rather well. The most miraculous thing is that my kids ate their zucchini, peppers and potatoes WITHOUT COMPLAINT! I was so thrilled that we went out to Iceberg for shakes as a reward. I guess the adage that if you feed it to them enough times, they'll finally develop a taste for it is true. I was surprised that the rosemary flavor wasn't very prominent, and I think that in future batches I'll snip some of the stripped leaves up and add them to the marinade.

Here's my recipe:

8 rosemary sprigs, roughly 10-12 inches long, leaves stripped except the top 2 inches

4 medium new potatoes, quartered and boiled in salted water for 20 minutes

2 bell peppers, cut into 1 1/2 inch chunks

1 small zuchini or 6 inches of a large one, cut into 1 1/2 inch chunks

2 chicken breasts, cut into 1 inch chunks

small roma tomatoes (I did 3 because that's what I had - I like them grilled, but Alan doesn't, so 3 was just right)

Marinade:

1/3 cup olive oil

1/2 cup balsamic vinegar

2 cloves garlic, crushed

1 t. kosher salt

1 T. raw sugar

several grinds of pepper

Whisk the marinade ingredients in a large bowl until the salt and sugar are dissolved, then stir in the vegetables and chicken until everything is well coated. Alternate veggies and chicken on the rosemary sprigs and either grill immediately or cover with plastic wrap and refrigerate for up to 24 hours before grilling.

Suggested side dish - carrot basmati rice pilaf. The sweet/savory flavors go perfectly with the kabobs.

If you're not a fan of balsamic vinegar, I think this would be equally delicious with the juice and zest of a lemon, and in fact, that's the way I'll make it next time. I personally like how the balsamic vinegar carmelizes on the grill but I know it's a bit of an acquired taste.