Cooking

Homemade Basil Pesto

/ Jodi / 29 Comments

basil 0715

It’s not easy being green….

unless you are yummy homemade basil pesto sauce!

I have an abundance of basil in my garden this year (for once!), and decided to try my hand at homemade pesto.

basil 2 0715

So I picked a bunch – oooooh the glorious smell! There is seriously nothing like (except maybe rosemary!)

pesto marcona almonds and garlic
Then I added some fresh garlic and a handful of Marcona almonds I had (as I didn’t have pine nuts on hand).  These made a great sub!

Marcona almonds are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety. They are blanched and roasted in olive oil, then sprinkled with sea salt, making for a truly delicious flavor if you have never tried.

parmesan grated for pesto

Olive oil, salt, pepper, and freshly grated Parmesan cheese are the only other things you need to make this amazing fresh sauce that goes great on a caprese sandwich or as a pasta sauce, pizza topping, or chicken marinade around here.

pesto

We especially like it on orzo pasta.

Here’s the recipe.  Enjoy!

Homemade Basil Pesto

  • Servings: approximately 1 cup
  • Print

Ingredients:

  •  2 cups fresh basil leaves (packed)pesto
  • 2-3 cloves garlic
  • 1/4 cup marcona almond or pine nuts
  • 3/4 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
  • salt and pepper to taste (freshly ground is best)

Combine the basil, garlic, nuts, and olive oil in food processor or blender.  Season with salt and pepper.  Pour into a bowl, and gently mix in the parmesan cheese.  Serve immediately over pasta, chicken or fish, on a caprese sandwich, as a pizza topping or use as a marinade.

Cheers and Hugs,

Jodi

Old Fashioned Peach Dumplings

/ Jodi / 30 Comments

peach dumpling

What is better than a warm apple dumpling with a scoop of vanilla ice cream?

How about an old-fashioned peach dumpling with ice cream and peach brandy in the caramel sauce?!?!

peach dumpling 4

O M G are these amazing!

Hubby loves peach pie, and I had some peaches getting very ripe on the kitchen counter Father’s Day morning.

peach dumpling 1

So I decided to make him this special treat of flaky pie crust wrapped around sweet juicy fresh peaches stuffed with brown sugar, cinnamon, butter and vanilla and drizzled with a creamy, caramely, brandy infused sauce.

Is that Merv a lucky guy or what??!!

peach dumpling 2

It was a great weekend, beginning with my boss winning Entrepreneur of the Year Friday evening at a gala I was so fortunate to attend with him and some of our colleagues and friends, and ending with having the kids over for Father’s Day.

Our oldest son, Jake, grilled an amazing pork tenderloin he marinated in fresh herbs and lemon, and he also brought over his homemade macaroni salad (one of hubby’s faves).  Our  daughter-in-law, Colleen, brought hubby more goodies – homemade apricot turnovers and homemade cinnamon swirl bread.  He’ll be set for a while!  And this is all after being treated out to breakfast at one of his favorite spots with our youngest son, Nick.

Unfortunately, I ended up getting some kind of nasty “crud.”  It started Friday evening at the gala when my voice started going and my throat got scratchy and sore.  I woke up Saturday morning with my right eye sealed shut, coughing up a storm, and absolutely no voice.  I tried to take it easy, and we had to cancel Saturday evening dinner plans with friends.

I’m still feeling pretty punk, but oh well – still bucked up and prepared this yummy treat and enjoyed visiting with the family and playing Cranium and laughing way too much!  Did you ever try to do a humdinger challenge with no voice?!  Thank goodness whistling worked!

peach dumpling 3

But back to these amazing peach dumplings…

I am the queen of improvising in recipes and had not had a chance to go to the grocery store this weekend feeling like I did, so when the recipe I found (at A Flock in the City) called for heavy cream in the sauce and I had none in the refrigerator, I decided to try substituting vanilla ice cream.  Where there is a will there is a way!  And I’m not sure I’d do it any other way after this!!  I made a few other tweaks – using my own standby pie crust recipe, blanching and peeling the skin from the peaches, leaving out the nutmeg, and adjusting a few quantities of sugar and butter, but I really liked this recipe I found.

peach dumpling

Hubby loved them, so I’m glad I made this treat for him.  I also got him a new bird feeder – a Squirrel Buster (thanks for the recommendation Jo) and an Oriole feeder, so the birds are sure having a good time.

The squirrel however…..  well – just watch this video (thanks Nick for allowing me to share!)

Old Fashioned Peach Dumplings

Sauce

  • 1/2 cup brown sugar
  • 3 Tbsp butter
  • 1/2 cup vanilla ice cream
  • 1/2 cup peach brandy
  • 1 tsp vanilla extract
  • pinch of salt

Directions

  • Bring a large pot of water to a boil, and blanch peaches for 2 minutes.  Immediately remove to ice water.  The skin will slip right off to peel the peaches.
  • Cut peaches in half and remove pit.
  • Roll out pie crust and cut into 6 squares (approx 4″ x 4″) or large enough to wrap peaches
  • Place one peach half in center of each square, and fill with brown sugar and cinnamon, a dollop of butter, and a drizzle of vanilla.
  • Place second half of peach on top, and wrap entire stuffed peach with dough – sealing to keep juices in.
  • Place in 9 x 13 rectangular baking stone or dish.
  • Prepare sauce by melting brown sugar and butter.  Bring to a boil.
  • Add vanilla ice cream and stir until melted and boiling again.
  • Add peach brandy, and continue boiling for 2-3 minutes.
  • Add vanilla and salt.
  • Pour sauce into bottom of baking dish around dumplings.
  • Bake at 450 degrees F for 35-40 minutes.
  • Serve warm with a dollop of ice cream or whipped cream.

Hope you all had a nice weekend celebrating Fathers and families.

Cheers & Hugs,

Jodi

Chicken Caprese Penne Pasta

/ Jodi / 20 Comments

chicken caprese penne pasta

I had a rotisserie chicken in the refrigerator that I purchased grocery shopping a day or two earlier.  I knew it would be good to have on hand for picking at or making a quick dinner.

foodie dice chicken caprese penne pasta

Looking for some inspiration, I thought I’d bring out the Foodie Dice and see what creativity I could stimulate for dinner.

fresh chopped tomatoes

I have to admit I cheated and made the chicken dice happen.  But when I rolled, tomatoes, garlic, basil, and pasta….

fresh basil

Caprese came to mind and came to dinner plate.

goat cheese

I didn’t have any fresh mozzarella on hand, but I did have some yummy goat cheese that makes a glorious quick and easy creamy pasta sauce.

rotisserie chicken

And the rotisserie chicken became the star of the evening.

chicken caprese penne pasta
This was so quick and easy, but SO SO SO SO SO to die for delicious.  I have to admit I sort of moaned (and bragged!) while eating it….

Though quick and easy, I must say this dish could be served for company – and I just may do that.

If you don’t have a rotisserie chicken on hand or available, you could simply roast a chicken or saute some chicken breasts and/or thighs to use.

Thanks to the roll of the Foodie Dice for this yummy dinner.

Chicken Caprese Penne Pasta

Ingredients:chicken caprese penne pasta

  • 1 rotisserie chicken, skinned and chopped
  • 1 lb penne pasta
  • 5-6 campari tomatoes, diced
  • 1 cup fresh basil, chopped
  • 4 large cloves garlic, minced
  • 3 Tbsp olive oil
  • 8 oz. goat cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions:

  • Cook penne pasta in salted water for 8-10 minutes.  Drain, reserving 1 cup of water.
  • Saute garlic in olive oil, then stir in chicken.
  • To drained pasta, add crumbled goat cheese and reserved cup of pasta water.  Stir to incorporate and melt cheese.
  • Add chicken and garlic, fresh tomatoes, and basil.  Toss to combine.
  • Sprinkle with Parmesan cheese, and salt and pepper to taste. 

Enjoy!

Cheers & Hugs,

Jodi

Hummingbird Cake

/ Jodi / 37 Comments

hummingbird cake 6

Have you ever heard of Hummingbird Cake?

Well – it is one of my Dad’s faves…

So I decided I was going to give it a try for his birthday.

hummingbird cake 2

This sweet, dense, banana, pineapple and pecan smothered cake is not for the faint of heart!  A thin slice goes a long way!

It reminds me of carrot cake with its thick layers of cream cheese frosting between the three layers of decadent delightfulness.

But WHY is it called Hummingbird Cake?

hummingbird cake 5

Considering the key ingredients – bananas and pineapple – this famously southern cake is thought to have been invented in Jamaica in the late 1960s.

It was originally called the “Doctor Bird Cake,” nicknamed after a Jamaican variety of hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, like a doctor inspecting a patient.

But what does that have to do with a pineapple and banana cake?  According to Celebrity Chef, Jamie Oliver’s website, some say the cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar), while others say the yellow streaks of banana are reminiscent of the bird’s plumage.

In 1968, the Jamaican tourist board decided to try attracting tourists by sending out press kits to the US. In the packs were a few recipes from the island, including one for the Doctor Bird Cake. Shortly thereafter, similar recipes started to crop up in local papers and community cookbooks across the South.

Most food historians agree the first printed recipe for Hummingbird cake was by Mrs. L. H. Wiggin. She supplied the recipe to Southern Living magazine in February 1978.  Even before then, however, there were countless references to the cake in county fair reports and baking competitions across Southern America.

hummingbird cake 3

This is a really lovely special occasion cake for that someone special in your life.

hummingbird cake 4

And it freezes well to save individual servings for just when you need that something special for a guest or yourself.

hummingbird cake 1

I sure enjoyed sharing a slice with Dad and Mom II and hubby yesterday – and then leaving the rest with them, so I am not tempted to eat more!

I’d love to hear if you are familiar with this cake or if you make it and how it differs from the recipe I found that is the “Most requested recipe in Southern Living Magazine history.”

Hummingbird Cake

Ingredients:hummingbird cake 3

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable or canola oil
  • 1 1/2 tsp vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped ripe bananas
  • Cream Cheese Frosting
    • 2 (8-ounce) pkgs cream cheese, softened
    • 1 cup butter, softened
    • 1 (32-ounce) bag powdered sugar
    • 1 tsp vanilla extract
  • 1/2 cup chopped pecans

Combine dry ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

While cake is cooling, prepare cream cheese frosting by combining softened cream cheese and butter with electric mixer until creamy.  Slowly add powdered sugar until incorporated and desired consistency.  Stir in vanilla until combined.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Enjoy this special cake!

Cheers & Hugs,

Jodi

Fresh Red Raspberry Pancakes

/ Jodi / 20 Comments

fresh red raspberry pancakes

You may have noticed I am on a bit of a red raspberry kick… fresh raspberry chocolate chip cookies…    fudgy fresh raspberry chocolate chip brownies…

Well – last weekend I made these homemade fresh red raspberry pancakes for breakfast.  They were quite the hit!  Maybe you are looking for something special and different for breakfast this long holiday weekend…

fresh red raspberry pancakes 3

These easy and yummy little hotcakes might be just the ticket.

fresh red raspberry pancakes 2

I served them with a side of thick-sliced peppered slab bacon.  The sweet and savory together totally rocked it!

Here’s the recipe.  Hope you enjoy!

Fresh Red Raspberry Pancakes

Ingredients:

  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • Pinch of salt
  • 1/3 cup plain or red raspberry or blackberry Greek yogurt
  • 1 large egg, beaten lightly
  • 1 tablespoon butter, softened to room temperature
  • 1/2 cup half and half
  • 1/4 cup skim milk
  • 1 cup fresh red raspberries
  • Confectioners’ sugar

Directions:

  • Whisk together flour, sugar, baking powder, soda, and salt. Set aside.
  •  In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
  • Heat a griddle over moderately high heat coated lightly with oil. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam, syrup, powdered sugar, or just as is!

Cheers & Hugs,

Jodi