Peppery Pesto

Pesto is a wonder condiment. Of course I love it on pasta, but it is awesome As a spread on a sandwich! And even more so on a grilled sandwich. Also an excellent topping for a broiled fish, it is just wonderful.  I do love my traditional pesto, of basil and pine nuts, but this peppery mix of arugula and basil has just the right amount of kick to make it stand out.  I am lucky enough to have a Bendtec blender that I make my pesto in, but if you have a food processor, use that. Even those little mini choppers work fine. 


1/2 c. Olive oil
2 cloves garlic, roughly chopped
1 1/2 c. Arugula
1 1/2 c. Basil
1/8 c. Pine nuts
1/2 c. Grated Parmesan cheese
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes

Add oil, garlic, arugula and basil to blender(processor) secure lid and pulse 6-8 times until roughly chopped. Add the remaining ingredients and secure lid. Pulse again 4-6 times until coarse purée texture is reached.
Keep in fridge upto 3 days.

Philadelphia Pound Cake

Everyone has their favorite cake. And what better cake to love than pound cake? It is great for dessert, a snack in the middle of the day, or for breakfast (we all do it). I love making this cake, my kids all love it,  I love it, and basically anyone who eats it loves it. Who can resist a hunk of sweet, dense, buttery heaven? No one! 

1 c. (2 sticks) butter, softened

2 c. Sugar

1pkg.   cream cheese, softened

1 tsp vanilla

6 eggs

2 c. Flour

1 TBSP baking powder

1 tsp salt

Cream the butter and cream cheese until fluffy. Add the sugar. Mix. Add vanilla and eggs. Combine the flour, baking powder and salt, add them and mix until combined. Pour into a greased pan. 12 c fluted or 10 inch tube pan. Bake for 1 hour in a 350 oven. Let cool in pan for 10 minutes, then turn onto a wire rack to finish cooling.  You may want to sprinkle with powdered sugar. 

The Perfect Cookie

Everyone loves cookies, right? Well, I have an awesome chocolate chip cookie recipe. It is my go-to cookie. It is a small recipe, but is easily doubled. This cookie is loaded with chips and nuts.  Make sure that you toast your nuts for extra flavor.  Of course, if you like, you can leave them out. Why not whip up a batch after dinner and treat yourself.

1 1/4 c. Flour 
1/2 tsp baking soda
1/2 tsp salt
1/2 c. Butter (1 stick) softened
1/2 c. Packed brown sugar
1/4 c. Granulated sugar
1 large egg
1 tsp vanilla
1 c. Semi sweet chocolate chips
1/2 c. Walnuts, lightly toasted

  Preheat oven to 350. On waxed paper combine flour,baking soda and salt. Set aside.
  In a large bowl, with mixer at medium speed, beat butter and sugars until creamy.  Beat in egg and vanilla.  Reduce speed to low, beat in flour mixture just until blended.  Stir in chips and walnuts.
  Drop by heaping tablespoon, 2 inches apart on ungreased large cookie sheets.  Bake cookies 10-12 minutes or until edges are golden. Transfer to wire racks to cool.

Makes 2 dozen cookies.

Quick Crab Cakes

I love having a stash of quick and simple recipes for those days that are very busy. This is great during baseball season. And if you don't use them all, you can refrigerate them uncooked for later. They are perfect on a Hawaiian or snowflake roll, with some lettuce and a nice tomato slice. I found this easy recipe in 2007 from a Real Simple magazine. I usually pick up a jar of lump crabmeat on a BJ's run, they stay fresh for a while in the fridge.

2 1/2 cups potato chips (Cape Cod)
1pound lump crabmeat, picked through to remove shells
1/3 c. Tartar sauce
1 1/2 TBSP Dijon mustard
1/4 tsp black pepper
2 TBSP butter, thinly sliced into 6 pieces
1 lemon, cut into wedges

Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine. Form the mixture into 6 patties and place on a parchment lined baking sheet. Top each with a pat of butter and broil until browned. About 2-5 minutes. Serve with lemon wedges.

Grilled Cheese with Spinach and Bacon

Sometimes we just need a little comfort food. Grilled cheese makes everything feel better. I love adding a little bit of veggies to almost anything. Having my kids love something with veggies better than plain just makes me happy. 

This recipe is based on one from Giada. Her recipe calls for pancetta, which I do love and have made it this way, but I do not always have it on hand.  She uses Monterey Jack and cheddar. I think that any combination will work.  

I like to make the cheese spread and have it available for the kids to make sandwiches whenever. And I make the whole pound of bacon and leave it in the fridge to add also. 

1 pound bacon, cooked 

1/2 c. (1 stick) butter, softened

2 cups grated cheddar cheese

2 cups grated mozzarella cheese 

1 tsp kosher salt

1 tsp canola oil

2 cups baby spinach, chopped

Hearty bread (oat nut, whole wheat, sourdough)

In a food processor, or blendtec, combine the butter, cheeses, salt and canola oil. Blend until smooth, adding extra oil if needed. Add the spinach until just combined. ( you could mix by hand also). Spread cheese mixture on a slice of bread, top with a few slices of bacon and another piece of bread. Place in a preheated panini press

Overnight French toast

There is nothing better than waking up on a cold morning and having a nice warm breakfast waiting for you.  Now, that never happens to me, but my husband and kids get that all the time. Here is an easy casserole that you make the night before and just pop it in the oven on a chilly morning. If you have a larger family, you can certainly double the recipe. ( I do this, and sometimes put a single serving away for my college girl) A friend even said that she mixes some Nutella in with the cream cheese and it makes it extra special.  

1 8oz block cream cheese, softened
3 TBSP sugar
8 slices cinnamon-swirl bread ( cinnamon raisin)
4 eggs
1/2 c milk
1/2 tsp vanilla
3 cups berries of choice
Powdered sugar

Spray 8x8 pan with cooking spray. Mix cream cheese and sugar until well blended.; spread on all slices of bread.  Place 4 bread slices, cream cheese side up in prepared pan. Cover with remaining bread, cream cheese side down. ( like making a sandwich) Whisk eggs, vanilla and milk until well blended. Pour over bread. Cover and refrigerate. Bake uncovered in a 350 oven for 30-35 minutes or until center is soft and top is golden brown. Serve with mixed berries and a sprinkle of powdered sugar.

Banana snack cake

I just love a quick and easy treat for my family. This cake takes little time to make and will disappear before your eyes.  A nice after school treat or a weekend snack. 

2/3 c. Sugar
1/2 c. Sour cream
(Or plain yogurt)
2 TBSP butter , softened
2 overripe bananas, mashed
1 tsp vanilla
1 c. Flour
1/4 tsp salt
1/2 tsp baking powder


Preheat oven to 350. Grease a 8x8 glass baking pan.  Cream together sugar, sour cream, butter and banana. Mix in the vanilla. In a small bowl combine the salt, baking powder and flour. Ass flour mixture to the wet ingredients and mix until combined.  Pour into the prepared pan. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.  Cool on baking rack. 

This cake is awesome as is, but here is a frosting to put it over the top.

2 tsp butter, softened
1/4 c. Heavy cream
1 TBSP vanilla
1  1/4 c. Confectioner's sugar

Beat butter and sugar together, and add vanilla. Add the heavy cream slowly, then mix until fluffy. Spread on cooled cake.

I love my banana cake to be stored in the fridge. It stays fresh and the frosting gets a little firm. 

Mushroom Soup

I made some soup today to share with a friend. Just a little something to make her day better.  It is basically The Pioneer Woman's soup, but I made a few changes.  I never follow a recipe exactly, and it is usually perfect anyway. 

3 TBSP olive oil
2 carrots, finely minced
2 stalks of celery, finely minced
1 clove of garlic, finely minced
1 lb. of white mushrooms, sliced thin
1/2 c.white wine ( Santa Margherita Pinot Grigio)
1/2 c. V8 juice
1/2 c. Vegetable broth
1 pint heavy whipping cream
1 cup Parmesan cheese, freshly grated
1 tsp cornstarch 
1/4 c. Water
Salt & pepper to taste

Heat oil over medium heat in a large pot.
Add carrots and celery to the pot to soften. Clean your mushrooms ( rub them gently with a damp paper towel to remove any dirt). Add the garlic and mushrooms to the pot. Allow them to soften and reduce.  Pour in the wine and let it cook with the mushrooms for a few minutes.  
Add the V8, and vegetable broth and let gently boil for about 5 minutes before adding the heavy cream and bring to a soft boil.
Grate Parmesan and add it to the pot. Blend the cornstarch and water thoroughly and add this to the pot.
Lower the heat and let simmer for about 10 minutes. Season with salt and pepper to taste.
 Serve with a crusty roll.

This makes about 4 small servings. It is easily doubled. 

Salsa

My boys are big fans of salsa, so I love making it for them. Of course, the big guy likes it much spicier than the other two. ( he can add extra jalapeño to his)  We like lots of color and nice size chunks. 

5-6 medium tomatoes, cubed
1/2 red onion, chopped
2 mild peppers, chopped  ( yellow, red, or orange)
1 jalapeño (chopped) your choice with or without seeds
3 cloves garlic, minced
1 tsp salt
1/2 tsp cumin
2 TBSP lime juice
3 TBSP olive oil
2 TBSP sugar
5  basil leaves ( to taste) chopped
1/2 c cilantro (to taste) chopped

After chopping the tomatoes, drain in a colander while chopping other veggies. Combine all ingredients in a large bowl.  You may need to adjust the lime juice and/or sugar. 

Serve with chips!  Also great with quesadilla. 

This will keep for several days in the refrigerator. 

Orzo salad

This orzo salad makes me think of summer. It is a favorite of the family. It is great to bring to picnics and pool parties. It is light and refreshing but the cayenne gives it a little kick.

This recipe is intended for a party, so it makes a lot, but it is easily halved. I usually make a smaller amount in the winter because it is hard to find fresh corn. I like to buy corn in the summer and freeze it to use in the winter.

12-14 ears of corn
1/2 c. Olive oil
4 c. Cooked orzo (1 box)
1  pint cherry or grape tomatoes, halved
1 red onion, finely chopped
1 cup basil, thinly sliced
1/2 c. Apple cider vinegar ( red wine vinegar works too)
1 3/4 tsp salt
2 1/2 tsp black pepper
Cayenne pepper, to taste


Scrape kernels from the corn cob.  In a large skillet, heat 1 TBSP olive oil over high heat and add the corn.  Cook, stirring occasionally, until lightly charred. ( I like it charred more than lightly). Transfer to a large bowl. Stir in orzo, tomato,onion and basil.
In a small bowl, whisk together the remaining 7 TBSP olive oil and the vinegar, add the salt, pepper and cayenne. Pour over the corn salad and toss. 

Potato frittata with crispy bacon

My family loves a nice breakfast together. Sometimes it is a quick little bowl of cereal , but on the weekend it usually means something special. 

I found the easiest way of cooking bacon , with less mess, less cleanup and the bacon just melts in your mouth.  

Cover a baking sheet with foil, and arrange bacon in a single layer, place in a 400 oven.  Oven temps and bacon are tricky, but mine takes about 30 minutes. Keep an eye on it.  Remove from the oven when crispy. Let sit for a few minutes then drain on paper towels.  It is very crispy and melts in your mouth. You will never go back to getting splattered by pan frying, I promise. 

I never make my frittata the same way, but there is a basic recipe that I follow. I use whatever fresh herbs that I happen to have, and if there are some left ever vegetables, they go in too. I also like to use leftover roasted potatoes in place of the potato.

2 TBSP olive oil

1/2 onion, chopped

1 potato, peeled and cut into 1/2 inch cubes

1 clove garlic, minced

1/2 tsp each, salt & pepper

6 large eggs

1/4 c grated Parmesan cheese

2 TBSP fresh basil ( any herb)

In a large oven proof skillet, heat the oil over medium heat. Add the onion and sauté until translucent.  Add the potato,garlic, salt and pepper  and sauté until potatoes are tender and golden, about 15 minutes.

Preheat the broiler. In a small bowl combine the eggs, cream, cheese and herbs. Stir the egg mixture into the potatoes. Cook until eggs are almost set, but still runny.

Place the skillet under the broiler and cook until set, about 4 minutes. Using a spatula, loosen frittata and cut into wedges to serve. 

 

Blondies

I found this recipe years ago in a Family Circle magazine. It has been a favorite. I make it when I take a meal to someone, because it is quick and easy to package. It is also great for school lunches and trips to the beach.


1 1/4 c. Flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. butter, softened
2 eggs
1 1/4 tsp vanilla
1 1/4 c. chocolate chips
1 c. chopped walnuts

     Heat oven to 350.  Coat 8x8 glass baking dish with cooking spray, set aside.
     Mix flour, baking powder and salt in a small bowl, set aside.
     Combine sugars and butter in the bowl of an electric mixer. Cream, using paddle attachment  until light and fluffy. Add eggs, one at a time. Add vanilla, mix to combine.
     On low speed, slowly add in flour mixture. Stir in chocolate chips and walnuts.
     Spread into prepared dish.
     Bake for 45 minutes or until toothpick comes out clean.
     Cool completely. Cut into squares.

Oatmeal with fresh berries

I just recently became obsessed with homemade oatmeal.  I always thought it took so long to make, stirring constantly on the stove. Truth is, it is quick and simple. 

Measure one cup of milk into a small saucepan, add a pinch of salt, and 1/2cup of old fashioned oats. Cook over a medium heat, stirring constantly, until the oatmeal absorbs most of the milk. I add a teaspoon or so of brown sugar after it is done cooking. Top with your favorite berries or Any other favorite fruit. 

Simple, delicious, and heart healthy. 

And so it begins..

     Finally! I started my blog.  I wanted to share all of my recipes that my family and friends love. And wanted to keep in touch with those of you that I do not get to see regularly. Cheers to a new journey!