My Dad had two nice Basil plants this summer which produced a LOT of leaves, but by yesterday the plant was quite sad, and was ready to be tossed… However, there were still a number of leaves on the plant so we thought, why not try to squeeze out a little more basil as a nice close to summer.
In the blending and tasting process we found the basil to be quite bitter, so my Dad suggested throwing in a whole Red Pepper to sweeten it up a bit. I wish the red color translated a little more, but the taste was INCREDIBLE! Still has the Basil element, but definitely takes it up a notch with the Pepper.
- 8 cups Fresh Basil Leaves
- 1 Red Pepper (cut into ~1″ pieces)
- Juice from 1 Lemon
- 4 oz Toasted Almonds
- 6 oz Olive Oil
- Salt-n-pep to taste
- 2 oz Parmesan Cheese (Optional)
- Blend Basil, 1/2 the lemon juice, Almonds and 1/2 the Olive oil. Loose/choppy blend.
- Push down sides then add remaining olive oil and taste test how much more lemon and salt-n-pep to add.You can also add in the parmesan cheese or just sprinkle it on top at the end.
- Serve with Pasta and enjoy!
You know when you all the sudden get the BIGGEST craving for something and nothing can satisfy it until you have it? Well that was the case for me on Sunday with Shrimp Scampi lol. Fortunately, it’s REALLY easy to make and I had all the ingredients minus the shrimp. I didn’t put cream in this recipe because I didn’t want it to turn more alfredo-ey, and actually ended up putting a lot more lemon in and it was absolutely DELICIOUS!!!
Ingredients: (For 2 people, double for more!)
- 1/2 LB Fettucine
- 1/2 LB large uncooked shrimp (shelled and de-veined)
- 2-3 TBsp Butter
- 1/2 TBsp minced garlic (or 2 cloves slivered)
- 1/2 cup white wine
- 1 tsp crushed red pepper
- 2-3 TBsp Olive oil
- 1 TBsp dried parsley (2 TBsp fresh)
- 1-2 TBsp lemon juice (~2 lemons)
- 1/4 cup Parmesan cheese
- Boil water for your Fettuccine and get the pasta cookin’.
- Heat a Medium saute pan on High heat. Reduce to Medium/Med-low and add olive oil and butter. Once garlic melts, add garlic and crushed red pepper. Keep stirring, you don’t want anything to burn. Add salt-n-pep (you can add more and taste later)
- Once garlic starts to turn golden, add shrimp to pan. Stir around a bit until it’s curled up but not cooked completely, then add Wine.
- Crank it up to Med/Med-High, add parsley, and toss and turn the shrimp to cook them evenly while allowing the wine to boil slightly.
- Once shrimp is cooked, turn heat off and add lemon juice (you can add the squeezed lemon wedges in there too for looks and flavor.
- After you’ve strained the Fettuccine, toss with Parmesan cheese so cheese sticks & coats pasta. Add pasta into skillet and toss with shrimp and sauces.
- Serve hot with optional lemon wedges for extra juice.
- Bon Appétit!! :)
These are PACKED with flavor and super easy to make!!
- 1 lb ground beef
- 2oz cream cheese
- 1 TBsp ranch dressing mix (powdered)
- 1/2 tsp garlic powder
- 1TBsp minced onion
- 1 cup shredded Mexican cheese
- 1/2 can rotel tomatoes
- 4 tortilla wraps
- Brown ground beef in a medium skillet, add garlic powder, minced onion and salt-n-pep. Drain extra juice.
- Preheat oven to 400F.
- Turn off heat on skillet and Mix in remaining ingredients.
- Place a few spoonfuls of mixture into center of tortilla. Roll up and place on greased cookie sheet, repeat.
- Bake at 400F for 15 mins, until lightly brown on top and edges.
- Buen Provecho!!
I don’t know if anyone remembers the Orange Julius stand in the mall… But I used to LIVE off of them!! This tastes like a creamsicle melting in your mouth! YUMMM
- 2-1/2 cups orange juice
- 1 cup milk
- 1 tsp vanilla
- 1/4 cup sugar
1. Throw everything into a blender and whip it up!!!
This is super duper easy and was SOO delicious!! Don’t be worried if you scope it out and it doesn’t look glamorous… The flavors speak for themselves!!
- (2) boxes frozen pre-made eggplant cutlets
- 2 cups mozzarella cheese (sliced or shredded)
- 1 (32 oz) jar marinara sauce
- Spray slow cooker with cooking spray.
- Place a layer of 1/4 of the eggplant slices in the slow cooker, 1/4 of the marinara, 1/4 of the mozzarella cheese. Repeat layers three more times.
- Cover and cook on low, 4-5 hours.
This recipe accidentally got perfected because as I indulged on wine and appetizers, dinner got pushed back making the pork cook a lot longer and allllll the flavor got absorbed and made it to DIE FOR!!!
- 4Lb Pork Shoulder Roast, trimmed
- 1 pkg. McCormick Slow cooker – BBQ Pulled Pork Seasoning
- 2Tbsp McCormick Smokehouse Maple Seasoning (Grill Mates)
- 3/4 cup ketchup
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- Place pork in slow cooker.
- Mix all ingredients until blended. Pour over pork. Cover.
- 6 hours on HIGH. Remove pork from slow cooker.
- Shred pork, using 2 forks. Return pork to slow cooker, drop heat to low and take the top off for 2 hours.
- Continue to mix around to allow the pork to break up more and absorb the juice.
- Kick heat up to High, put the lid on halfway for another hour.
- Serve on sandwich rolls.
I LOVEEEE this dish, very similar to my Sausage Tortellini Soupthe flavors just get soaked into the noodles (and in this case the potatoes) and get better and better each day.
Honestly, I love this the next day just nice and cold. This is a really hearty, but healthy soup which can be served year round because of the amazing flavors. Feel free to mix-n-match the vegetables to whats in season. You really can’t go wrong with this dish!! :)
- 1 whole cooked rotisserie chicken, meat pulled off
- 3-4 carrots, diced (or chop up a 2 cups baby carrots)
- 1/2 stalk celery, chopped
- 6-8 baby potatoes, cubed
- 12-16oz can small diced tomatoes
- 4-5 cups chicken broth
- 2 garlic cloves, minced
- salt-n-fresh ground pep
- Dried – Basil, oregano, rosemary, thyme
- In a large stock-pot, heat broth, juice from diced tomatoes, and remainder of the ingredients (minus chicken and tortellini) till a boil. Reduce heat to Med-Low.
- Add chopped carrots, celery, potatoes and diced tomatoes. Simmer for ~20 mins (until tender)
- Add chicken and tortellini and cook ~10 mins (until tortellini is al dente)