by admin | Oct 31, 2020 | Best Recipe, Featured, Products, Recipe
My husband and I took a trip to Italy years ago and fell in love with the food over there. One thing that my husband couldn’t get enough of was the basil pesto. We were familiar with it before this trip, but had never learned to appreciate it.
When we got home from the trip I learned to make it myself, but found that a common ingredient in pesto is pine nuts and they can get pretty pricey and can be hard to find. I made it with walnuts instead of pine nuts sometimes and it worked pretty well. Making it myself was so much better than any of the store bought stuff I’d purchased until I tried Costco’s pesto. The price couldn’t be beat, and the flavor and freshness was just as good as anything I had made at home. If you haven’t tried Costco’s pesto before, you should!
So I found this recipe and had to try it. It was so good! It goes with so many different sides and everyone who tries it really likes it. It reminds me a bit of Chic-fil-a’s grilled chicken, but better! Give this a try and you won’t be disappointed! This grilled chicken is truly the best.
Tips: I like making mine with chicken tenderloins as well, and I prefer to broil mine. It keeps the chicken from drying out.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup pesto (storebought or homemade)
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Recipe instructions found here.
by admin | Aug 28, 2019 | Best Recipe, Blog, Recipe
I found this Swedish Pancake recipe in The Food Nanny Rescues Dinner Again! recipe book and haven’t looked back. Lucky for you, this recipe is available online as well at thefoodnanny.com. I start by adding all of the ingredients to my blender. I use the BlendTec blender, but any blender will work. After the ingredients are all blended, all you have to do is pour it slowly into a hot, oiled skillet.
I tilt the pan from side to side to thin out the pancake a little. Once the edges are cooked it is ready to flip. I use a very thin, bendable spatula to flip it. You will probably need to experiment with the heat. The recipe says to cook it on high heat, but I find that a medium heat works better for me.
Swedish pancakes, or crepes, can be very tricky to cook right. I tried multiple other recipes before finding the perfect one. Don’t give up if they don’t work out perfectly the first time. It can take some practice. I like to top my Swedish pancakes with homemade strawberry freezer jam. My kids love them with syrup, chocolate syrup, caramel syrup, whipped cream, powdered sugar, and fresh fruit.
The ingredient list says to use Kamut flour but it isn’t necessary. Regular white flour will work just fine.
Ingredients
- 1 3/4 cups White Kamut Flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 3 eggs
- 3 cups milk
- 1/4 cup melted butter
- Canola for frying
Instructions
Click here for Grandma Ellen’s Swedish Pancakes instructions.
by admin | Jun 15, 2019 | Best Recipe, Blog, Recipe
This French Toast recipe from Barefoot Contessa is incredibly decadent. It’s as good as any French Toast I’ve had in a restaurant. My kids loved it. I usually choose between jam or syrup when eating French Toast, but this time I tried it with both. I used Kirkland Signature Pure Maple Syrup and my homemade strawberry freezer jam. I usually don’t buy white bread, but went all out and bought some Brioche bread for this recipe. I’m going to try it with wheat bread as well and see how it is.
My kids love having breakfast for dinner. I try to make breakfast for dinner once a week. It’s usually easier and it’s always a crowd pleaser. Give this recipe a try! You won’t be disappointed.
- 6 extra-large eggs
- 1 1/2 cups half-and-half or milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
To serve:
- Pure maple syrup
- Good raspberry preserves (optional)
- Sifted confectioners’ sugar (optional)
Directions
For directions click here.
by admin | May 24, 2019 | Best Recipe, Blog, Recipe
I’ve been making these Fajitas for many years now. Even though they don’t have any meat in them, my kids like them, and every adult I’ve introduced them to loves them. These fajitas are not lacking in flavor, and the ingredients work really well together. The meal comes together pretty quickly as well.
If you’re like me your meat is usually frozen, which takes extra time to thaw and cook. It’s nice to not have to worry about that with these fajitas. Not only do these taste good, but they are really healthy too.
This recipe is from 100 Days of Real Food and it is probably my favorite recipe of hers. We usually use corn tortillas and they work great for this meal.
- 4 bell peppers, we used green bell and Anaheim peppers, but red or yellow would be great too, sliced
- 2 onions, sliced
- ½ pound mushrooms, sliced
- 2 Serrano peppers, finely chopped (optional)
- 2 tablespoons olive oil, or other cooking oil
- 2 teaspoons Emeril’s Essence, (see link below)
- 1/4 teaspoon cumin, ground
- 1 lime, juiced
- 2 tablespoons butter, melted
Optional items to serve with:
- whole-wheat tortillas, warmed
- cheese, grated
- tomatoes, diced
- avocado, sliced
- cilantro
- sour cream
- lime, wedges
- corn
- salsa
- pico de gallo
Get the directions here.
