Sun Dried Tomato Chicken Pesto Pizza

I pretty much love anything that involves pesto.

And who doesn't love pizza?

This is a great combination.

Sun Dried Tomato Chicken Pesto Pizza

1 pizza dough

1/2 batch basil pesto sauce
1/2 c. sun dried tomatoes
2 c. mozzarella cheese
1 chicken breast, shredded or cubed

Prepare pizza dough.
Spread pesto over dough.
Sprinkle 1 c. cheese over pesto.
Arrange chicken and sun dried tomatoes evenly over pizza.
Top with remaining 1 c. cheese.
Bake at 450 for 12-15 minutes, until cheese is browned slightly and crust it cooked through.

Kale and Potatoes au Gratin

This is a great way to sneak some greens into your diet!

Kale and Potatoes au Gratin

2 Tbsp. butter

2 Tbsp. flour

1 1/2 c. milk

1 1/2 c. shredded Cheddar cheese, divided

8 strips bacon

1 c. chopped onions

16 oz. kale, stems removed

6-8 medium potatoes (russett, red, gold) sliced 1/4" thick

1 tsp. salt

1 tsp. pepper

Preheat oven to 400.

Melt butter in a saucepan over medium-low heat.

Str in flour until a paste forms.

Slowly whisk in milk; bring to a simmer.

Add 1 1/4 c. cheese and stir until cheese is melted.

In a frying pan, cook bacon until crisp; drain and crumble.

Add onions to bacon drippings and saute over medium heat until tender.

Chop kale leaves roughly and add to pot; saute for 30 seconds.

Layer half of the potatoes in a 9x13" dish, adn season with half of salt and pepper.

Add half of the kale and onions.

Reserve 2 Tbsp. of the bacon; sprinkle half of the remaining amount over kale.

Repeat layering.

Pour cheese sauce over everything.

Bake for 40-50 minutes.

Top with remaining cheese and bacon; bake for 5-10 minutes, or until browned.

Makes 8 servings.

Sun Dried Tomato Chicken Penne

Sun Dried Tomato Chicken Penne

Recipe from Sweet Basil

1 c. water

1/4 c. white wine OR chicken broth

1 tsp. chicken bouillon

2 boneless skinless chicken breasts

2 c. uncooked penne pasta

1 c. sun-dried tomatoes (not in oil) cut in half

3 Tbsp. chopped shallots

1 Tbsp. cornstarch

1/2 c. milk

1/4 c. tomato paste

1/2 tsp. salt

1 c. shredded Parmesan cheese

1 c. frozen peas, thawed

2 tsp. dried basil

In a large nonstick skillet, bring the water, wine ad bouillon to a boil.

Reduce heat; carefully add chicken.

Cover and cook for 15 minutes or until a meat thermometer reads 170 degrees.

Meanwhile, in a large saucepan, cook pasta according to package directions.

Remove chicken from pan, reserving the cooking liquid.

Set chicken aside to cool slightly.

Add the tomatoes and shallots to the cooking liquid and bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or until tender.

Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Shred chicken with two forks; add to the sauce.

Drain pasta; add to sauce.

Add the cheese, peas and basil; cook and stir until heated through.

Ultimate Meatloaf with Vegetable Gravy

 I usually make this meatloaf by itself, but I had a lot of fresh veggies so I put it all together.

If you don't have the veggies, just serve it with ketchup and whatever else you have.

It is great either way.

Ultimate Meatloaf

2 lbs. lean ground beef

1 pkg. chicken stove top

1/2 c. BBQ sauce

1/3 c. onion, grated or diced

2 eggs, beaten

1 c. water

1/3 c. cracked wheat

dash worcestershire sauce

Mix ingredients together and place in a greased bread pan or casserole dish.

Spread an additional 1/2 c. BBQ sauc eon top of loaf after molded.

Bake at 375 for 1 hour.

Vegetable Gravy

2 Tbsp. butter

2 Tbsp. olive oil

2 Tbsop. minced garlic

2 c. cubed yellow squash

2 c. cubed zucchini

1 1/2 c. sugar snap peas OR beans

1 c. diced red bell pepper

1 c. chopped fresh basil

1 tsp. minced fresh thyme

1/4 c. flour

1 c. beef broth

Melt butter with oil over high heat.

Add garlic for 30 seconds.

Stir in vegetables.

Whisk flour into broth and add to skillet.

Stir occassionally until thickened.

Serve over meatloaf.

French Peasant Bread

This is a very simple recipe, with very few ingredients.

I like it best when toasted and for making crostini,

but it is also good plain.

I love the crust; chewy and perfectly seasoned.

The best part?  No oil.  A good recipe to have on hand in case of emergencies and you have limited ingredient options.

French Peasant Bread
Picture and Recipe from Confessions of a Bake-a-holic
2 1/4 tsp active dry yeast
2 cups warm water
1 T sugar
2 tsp salt
4 cups flour
corn meal
melted butter
desired toppings, optional (sprinkle with garlic salt, a combination of rosemary and coarse salt, or garlic powder and Parmesan cheese. Experiment.) **I used parmesan cheese and garlic bread seasoning.

Fill a large mixing bowl with hot water and let it sit for a couple of minutes.
Pour out water and dry bowl.
Place yeast, water, sugar, and salt in the warmed bowl.
Stir until dissolved.
Add flour and stir until blended.  Do not knead.
Cover and let rise one hour or until doubled in size.
 
Flour hands, remove dough from the bowl and shape into two tall rounds.
Place rounds on a cookie sheet sprayed with cooking spray and sprinkled with cornmeal.
Let rise an additional hour.
Brush the tops with melted butter and sprinkle with desired toppings.
 
Bake at 425 for 10 minutes.
Reduce oven temperature to 375 and cook an additional 15 minutes.
Remove from oven and brush again with melted butter.
Serve warm.

Mint Brownies

This from-scratch brownie recipe is the best!  Perfect for whatever type of brownie you are making.  This particular post is paired with the frosting recipes from Our Best Bites.

A great go to dessert!

 

 Mint Brownies
 
Brownies:
1 c. butter, melted
2 c. sugar
1/3 c. cocoa
4 eggs
2 tsp. vanilla
1 1/2 c. flour

Mint Frosting:
2 c. powdered sugar
4 Tbsp. butter, softened
1 1/2 tsp. peppermint extract
1-2 Tbsp. milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips
6 Tbsp. butter

Preheat oven to 350 degrees.
Line a 9x13 inch pan with foil making sure the foil extends over the edges by at least one inch.
Lightly spray with non-stick spray and set aside.

Cream butter, sugar and cocoa.
Add vanilla.
Add eggs, one at a time.
Blend in flour.
Pour batter into prepared pan and bake for 35 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack.

When brownies have cooled to room temperature, prepare frosting:
Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.
Add more milk by teaspoonful as needed.
Spread frosting evenly over brownies and then place brownies in fridge to chill.

While brownies are chilling prepare chocolate glaze.
Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.
Microwave in 30 second intervals, stirring in between, until just melted and smooth.
Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.
Return pan to fridge to cool.
When chocolate has hardened, use edges of foil to remove entire brownie from pan.
Cut into squares and serve.

Potato Crisps

These are a great side dish, or a perfect alternative to potato chips (not to mention they are much better for you).

Potato Crisps
New Potatoes
2 Tbsp. olive oil
salt and pepper
seasoning of choice (I like thyme, rosemary, or herbs de provence, but you can use whatever).

Wash potatoes and pat dry.
Thinly slice (about 1/8") thick.
Toss together with olive oil and spread in a single layer on a baking sheet lined with tinfoil.
Bake at 400 for 25-35 minutes, until tops are browned and potatoes are crunchy.
Eat plain or with your favorite dipping sauce.