Wednesday, November 5, 2014
Sunday, October 26, 2014
SLW - Chicken & Pine Nuts Recipe
Mix pesto:
¼ cup Classico Pure Olive Oil
2 or 3 garlic cloves, minced
2/3 cup Extra Virgin Olive Oil
About ¾ T dried basil (you can use fresh if you want, then use a food processor)
¼ cup grated parmesan cheese
1 tsp salt
Lightly toast pine nuts (I toast in a frying pan over medium heat, tossing):
2/3 cup pine nuts
Makes enough for 1 lb pasta. I usually use Linguini, sometimes Fettuccini.
You can also add chicken. When I do, I usually make about 1 ½ times the pesto.
Noodles, chicken, and pesto; add the pine nuts to the top.
Top with extra parmesan cheese.
SLW - Mozzarella Bites Recipe
This is the skewer recipe, at the retreat I just added a little dried basil and skipped the fresh basil/skewer part.
In large bowl, whisk:
2T extra virgin olive oil
2T white balsamic vinegar
¼ tsp each dried oregano, salt, and pepper
Add 1 package mozzarella pearls and grape tomatoes cut in half; toss.
Wash fresh basil leaves and cut big pieces into about thirds.
Thread onto skewers:
Basil
Mozzarella ball
Basil
Tomato
Enjoy!
Saturday, October 25, 2014
Artichoke Dip
1 c. Hellman's Mayonnaise
1 c. Parmesan cheese
1/4 c. finely chopped onion
14 oz marinated artichoke, drained and chopped
1 clove minced garlic
pepper to taste
(optional) 10 oz frozen spinach
Mix all ingredients and heat in one of the following ways:
1) spread on sliced bread and broil until browned and bubbly
2) place in a oven-safe dish and cook for about 30 minutes (broil to brown the top)
3) microwave for 4-5 minutes stirring after 2 minutes
Friday, October 24, 2014
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