Basic Fresh Pesto

1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra virgin olive oil
salt & ground black pepper
1/4 cup finely grated Parmesan Cheese or Pecorino Romano

Instructions

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.

2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

I make double recipes and freeze in ice cube trays.

Chipoltle Lime Glazed Chicken

2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped

To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Herbed Eggs

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tblsp minced fresh parsley
1 tblsp freshly grated Parmesan
6 eggs
2 tblsp heavy cream (I’ve used the fat-free Half and Half successfully in this)
1 tblsp butter
Salt and pepper

Here’s what you do:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan and set aside.

Carefully crack 3 eggs into each of 2 small bowls or cups (you won’t be baking in these) without breaking the yolks. It’s very important to have all the eggs ready to go before you start cooking.

Place 2 individual gratin dishes on a baking sheet.

Place 1 tblsp cream and 1/2 tblsp butter in each dish. Place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. It may take longer depending on how long you messed around getting the eggs in the dishes and the herb mixture on top.

Rotate the baking sheet once if they aren’t cooking evenly. The eggs will continue to cook after you take them out of the oven. Allow to set for 1 minute and serve hot with toasted bread.

Stacey's Easy Mac and Cheese

1 qt milk
1 stick of butter (melted)
1 lb penne pasta
8 oz parmesan cheese
8 eggs
Dash of salt

Preheat oven to 350 degrees. Par cook the pasta for 5 minutes and drain. Beat eggs and milk in bowl place ½ of the pasta in a 9” X 13” pan, sprinkle ½ of the parmesan cheese then drizzle ½ the butter and ½ the egg mixture and a dash of salt. Repeat process for a second layer.

Bake for 45 minute to 1 hour.

Pineapple Sour Cream Pie

1 pkg (5 ½ oz) vanilla instant pudding
1 (8 oz) crushed pineapple
2 cups sour cream
1 TBS sugar
1 baked 9 inch pastry or graham cracker crust

Combine pudding mix, pineapple with juice, sour cream and sugar. Beat 1 minute on lowest speed, pour into shell and chill for 3 hours. Serve with whipped cream and additional pineapple if desired.

Fast, easy and delish!

Mustard Roasted Fish

4 skin on mild, white fleshed fish fillets (haddock, cod or snapper) 6-8oz each
Kosher salt and fresh ground pepper
3 medium shallots
2 tsp capers
8oz crème fraiche
1 TBS water
2 TBS Dijon mustard
1 TBS whole grain mustard

Season fish and place on parchment or foil lined rimmed baking sheet – skin side down. Mince shallots, add drained capers and mix with crème fraiche, water, mustards 1 tsp salt and 1 tsp pepper – STIR.

Spoon over fish, completely covering completely Bake for 10-15 minutes – serve fish with the sauce.

** If you want to cook this on the grill simply make a heavy foil tray, heating grill until about 400 degrees

Liza's Zesty Fajita Seasoning

1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp cayenne pepper (depending on taste)
2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
4 tsp chili powder
1 tsp oregano
1 tsp red pepper flakes
1 tsp cumin

Mix well and use on meats or vegatable before cooking!