Pesto Sauce

 

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Pesto Sauce

This sauce is versatile

Course condiment
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Author Deborah Chapman

Ingredients

  • 1 cup organic fresh parsley chopped
  • 1/2 cup organic fresh basil chopped
  • 2 tbsp organic garlic cloves 4-5 cloves chopped
  • 3/4 cup organic pine nuts chopped
  • 1/4 cup organic raw walnuts chopped
  • 1/2 cup parmesan cheese freshly shredded
  • 1/4 cup asiago cheese freshly shredded
  • 1/2 cup olive oil extra virgin
  • 1 tsp lemon zest
  • 1 tbsp juice of a fresh lemon
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Recipe Notes

Add all the above-mentioned ingredients into the food processor or blender except the olive oil,  salt, and pepper on the pulse setting pulse a few times until mixed well.  Continue to pulse and slowly drizzle the olive oil into the processor or blender once you have a nice spreadable consistency stop the processor add the salt and pepper to taste. 

Store in a mason jar and freeze, the pesto sauce freezes well and can last well over 6 months,  I normally place plastic wrap over the top of the pesto sauce before I seal it to freeze.  When I am ready to use I Just take the jar out of the freezer and set it on the counter until it soften some and I am able to spoon out what I need to use.  You can also fill an ice tray with the pesto sauce and freeze until ready to use. 

*I add this sauce to pasta, rice, and roasted potatoes just to name a few.

 
 
 

 

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Avocado/Pineapple Salad

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Avocado/Pineapple Salad

This will be your go to salad all years around.

Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Total Time 15 minutes
Author Deborah Chapman

Ingredients

  • 1 avocado
  • 1 cup fresh ripe pineapple cubed 1/4 inch
  • 12 Kalamata pitted olives sliced in half
  • 12 grape tomatoes halved
  • 1/2 purple onion chopped
  • 3-4 tsp organic cilantro chopped
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest optional
  • 1 garlic clove chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1-3 drops habanero hot sauce

Instructions


Recipe Notes

In a large bowl add all the ingredients except the avocado, salt, pepper and the habanero sauce.  Mix the ingredients with spatula,  slice open the avocado vertically and remove pit place both avocado face down and cut about 1/4 inch cubes.  

Place in a separate bowl and squeeze the fresh lemon over the avocado and mix gently with a spatula add the avocado to the other ingredients and then add the salt, pepper and habanero sauce, gently mix,  being careful  not to break up the avocado cubes and refrigerate for 30 minutes so the flavors will marinate and enjoy immediately. 

This is my favorite salad I enjoy it all year round with minor changes.  

*use as many organic product as possible.

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I Am Learning Even Though It Is A Process

img_2943I am a self-taught cook and chef and now I am becoming a self-taught recipe writer and blogger.  It is a process I am not going to kid you, there are times I want to quit.  I feel like there are so many food bloggers out there who could care less about what I have to offer.

Once I get over my pity party I seem to always have this recipe I am making that I want to share with my friends and with people on social media.  Whenever I post a recipe and my friends, family and my followers like what they see it makes me want to write more and create more simple recipes.

I find that people rather simplicity when it comes to cooking and not complicated dishes but, it still has to look and taste delicious and that is what I try to execute simple delicious meals and dishes.   People do not want to travel the globe for an ingredient so you can make a great dish many times with what you have in your pantry.

I thought this would be easy but it takes a lot of dedication and commitment to become a blogger thinking about what can you write about next or what dish can you make and will people read what you write.  You also have to be a part of the now with social media you have to put yourself out there,  now I am on Facebook, Instagram, Twitter, Pinterest, Google+ and Tumblr which I recently joined.  I am just glad that I am retired

I am still a work in progress there is so much I have to learn and so much I have learned. I do know one thing that cooking is my passion and I have taken pictures of my food with my cell since the iPhone 3G came out making it easy to take pictures of everything.   Until next time, make something great.

*Photo by: Lisa Miller

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Bomb Cyclone (Blizzard) 2018

Today we got our first blizzard of 2018, January 4, 2018, it was a lot of snow and we were really snowbound in.  I took Buttercup my yorkie out to the backyard and I had to shovel the snow to make a path for her she is only 6 lbs,  it was not too bad about an inch had fallen and she was able to walk on it pretty good.   A few minutes later it looked like I never shoveled at all.  The schools did not open, airports were closed and we were told to stay off the roads due to serious unsafe conditions.

Since we got all this snow I did the next best thing and put on a pot of soup, I made a black bean chili soup with beef and it was so good,  I will post the recipe at a later date.

We survived the day and we made the best of a snow day here in Brooklyn New York, so I say too you all stay warm and be safe.  Until next time.  Brrrrr.

 

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