Pesto Melts

I am in LOVE with these right now! A slim bun with pesto, sliced tomato and a half slice of provolone cheese. Broiled just until the cheese melts. Heavenly...

Pesto

2 cups fresh basil

4 cloves garlic

1/2 t. salt

1/2 t. pepper

1/2-3/4 cup pine nuts

1/3 cup olive oil (amount may vary)

2 T - 1/4 cup fresh Parmesan cheese

Add basil, garlic, salt, pepper and nuts in food processor or blender. Mix until all ingredients are small pieces but do not over mix.

Slowly add olive oil while mixture is mixing until pesto is at a desired consistency.

Store unused pesto in airtight container in refrigerator for 1-3 days or freeze in ice cube trays and store in airtight container for a couple of months.

Tasty Brazilian Rice

This recipe came from a neighbor (Lynette Squire) who was a missionary in Brazil several years ago. I couldn't wait to try it and see if it suited Brandon's Brazilian tastes as well. It's a keeper. I've made it a few times now and the Basmati rice works better than regular long grain.

2 cups rice

4 cups water

1 t. salt

2 T. green sauce, or garlic and onion powder seasoning to taste

3 T. oil

Heat oil in bottom of sauce pan. Add salt and green sauce, or seasonings, and saute for about 3 minutes. Add rice and stir until rice begins to turn white. Add water and boil, covered, for about 20 minutes.

Green Sauce

4 medium onions

1/2 garlic head

1/8 cup salt

1/4 cup oil

Blend onion and garlic in food processor or blender. Stir in other ingredients. Keep in fridge in a jar with a lid. This is a Brazilian recipe for a seasoning sauce. It turns green color as it sits in the refrigerator, but don't be alarmed--it is good! Lynette uses a spoonful or two when browning meat or for seasoning rice, beans, potatoes or whatever. It keeps a long time in the fridge, but you can also keep it in the freezer.

*Note from Suzanne: This is weird stuff but it's great to have on hand. Not only is it good in the Brazilian rice but I've used it in chicken fajitas and stir fry, it adds a great flavor. I think it would be good in hamburgers and meat loaf too. It made enough to fill both of the jars in the photo (a little more than a quart). The recipe can be doubled. The green jar has been in the fridge and the white jar is frozen.

Chipotle Pork or Beef

A recipe from my friend Shelly

1 can of Chipotle in Adobo sauce
1 beef or pork roast (I prefer pork)

Pour Chipotle over the roast in a crock pot and cook until tender.
Remove the meat and shred (discarding the Adobo sauce) and serve in tortillas with rice and mango salsa.

Strawberry Ice Cream

1 1/4 c. sugar
2 oz. frozen orange juice concentrate or
juice of 2 fresh oranges
1 T. lemon concentrate or
juice from 1 lemon
1 pkg. frozen strawberries or
1 c. fresh strawberries (chopped small)

Combine and whisk until sugar is dissolved then add:

1 qt. half and half

Freeze in freezer. Use 1/2 cup of rock salt for every 4 cups of ice.

*You can substitute other fruits for the strawberries. The photo has frozen raspberries and blackberries that I crushed and then added.

Kiwi-Strawberry and Spinach Salad

12 cups torn fresh spinach
2 pints fresh strawberries, sliced or halved
4 kiwifruit, peeled and cut into 1/4 inch slices
1/3 c. sugar
1/4 c. canola oil
1/4 c. raspberry vinegar
1/4 t. paprika
1/4 t. Worcestershire sauce
2 green onions, chopped
2 T. sesame seeds, toasted (or not)
1 T. poppy seeds

In a large bowl, combine the spinach and strawberries and kiwi. In a blender or food processor, combine the sugar, oil, vinegar, paprika and Worcestershire sauce; cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour over salad and toss to coat. Serve immediately.

*Great turned in to a main dish by serving with grilled chicken and extra dressing for dip. Also great with chopped chicken just thrown into the salad.

*A salad never is rocket science so I never measure anything but the dressing ingredients. I also make this with Romaine lettuce thrown in with the spinach. For the raspberry vinegar I use this Ken's Raspberry Walnut Vinaigrette. YUMMY!

Chicken Breasts with Strawberry-Blueberry Chutney

My father-in-law found this recipe in the newspaper and thought it looked like something I would like and he was right!

2 t. canola oil
1/2 c. chopped red onion

Heat the oven to 375F. In a small saucepan over medium, heat the canola oil. Add the onion and saute until softened, about 4 minutes. Then add:

2 c. quartered strawberries
1/2 c. dried blueberries
1/3 c. brown sugar
2 T. red wine vinegar
2 t. minced fresh ginger

Bring to a boil, then cook over medium-high heat, stirring often until the berries are softened and breaking down, 8 to 10 minutes. Remove from the heat and cover to keep warm.

In a shallow dish combine:

1/4 c. flour
1 t. salt
1/2 t. ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 lbs)

Dredge both sides of each breast through the seasoned flour. In a large nonstick oven-safe skillet over medium, heat 1 T. of extra-virgin olive oil. Add the chicken and brown on both sides.

Transfer the chicken to the oven and bake until juices run clear or internal temperature reaches 165F.

Serve the chicken topped with strawberry and blueberry chutney.

Here We Go

Welcome to my kitchen! I often try new recipes and then forget all about them. So I've created "Something To Salivate Over" as a place to keep track of my favorites. No more flipping through books and binders trying to remember where I put that recipe! Let the cooking (and eating) begin!