Julie

Basil Pesto

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Basil Pesto

Pretty Basil Pesto in Jars

We have a rather large herb garden on our property. It didn’t start out that way but many herbs are hardy here in Michigan and my small patches of 2-inch plants are now 6-8 feet wide! Basil isn’t hardy here but we spread many packets of seeds in the spring and the basil grows like crazy! An added bonus…Herbs are one of the few items that the deer won’t eat! Making pesto is super easy and a great way to use up the extra basil from your garden. Basil freezes perfectly and you can have a taste of summer all winter long. You can use pesto as a dip, marinade, add it to soups, stews, and chili as well. It’s like a flavor bomb!  Six ingredients in a blender and BAM you are good to go!

When I make pesto I prepare enough for many meals. Please see my Delish Tips at the bottom of the recipe.

Tools:

  • Blender–chilled
  • Spatula spoon
  • Small saute pan
  • measuring cups and spoons

Ingredients:

  • 5 cups of basil leaves
  • 6 cloves of garlic
  • 1/2 cup of Parmesan cheese
  • 1/2 cup of pine nuts (toasted)
  • 1 tsp each of salt and pepper
  • 1 cup of olive oil
  • 1/2-3/4 cup of water
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Pine Nuts

DELISH TIP 1:

Toasting nuts brings a depth of flavor to any dish you make. I put my pine nuts in a dry pan over medium heat and shake them a little bit. They will get shiny and a little brown.  They are expensive so watch them carefully. If you can’t find pine nuts you can use slivered almonds. Toast them the same.

DELISH TIP 2: Cool your pine nuts before starting your pesto. I’ve even chilled the glass part of the blender in the fridge before making it to keep the pesto nice and green. If the basil gets warm your pesto will turn brown.

DELISH TIP 3:

Pour your pesto into an ice cube tray and cover with plastic wrap. Once frozen you can pop them out and store in a container or ziptop bag. Each cube is one serving. So if you are making pasta for four people, melt four cubes of pesto in a pan, toss with your hot pasta, and Voila!

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Pesto Cubes in an Ice Cube Tray

I throw cubes of pesto into my chili, spaghetti sauce, béchamel, scrambled eggs.  I thaw it and spread it on chicken too.

It’s an awesome little condiment to have on hand. Be careful that you wrap it up immediately after making it. The top oxidizes quickly (turns brown). So press some plastic wrap onto the surface of your pesto so no air can get to the surface.

Delish Basil Pasta

Chocolate Pretzel Nests

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My daughter loves to make these little nests. They are cute, sweet, crunchy, and salty. The little piles of chocolate pretzel sticks do take a bit of time as you have to make a little well in the middle to put the chocolate eggs but they are adorable and a tasty springtime, or anytime treat. We made these as spring break treats for her class at school and they were a big hit. Emily has made them by herself but this is a great team activity to make. Older children can spoon out the nests and younger ones could help put the eggs in the nests. Depending on how large you make your nests you should be able to make around 20 treats.

Tools

  • large bowl
  • half sheet tray
  • parchment paper
  • spatula
  • small spoon
  • microwave*
  • oven mitts
  • refrigerator-optional
  • kitchen gloves-optional

Ingredients                                                                                                      

  • Two 12 ounce bags of dark cocoa candy melts
  • One bag of candy-coated chocolate eggs
  • One 15 ounce bag of pretzel sticks

Recipe

Put parchment paper on your half sheet tray. Microwave your candy melts starting at a minute and checking every 30 seconds until melted. Stir them often until smooth. Pour your pretzel sticks in batches a third of the bag at a time. Stir gently to coat the pretzels very well. Using forks or your gloved hands grab a small handful to make a 3-inch nest. Use a spoon or your fingers to make a little well in the middle. You need to add your eggs while the chocolate is still wet so make a few nests and then go back and add your eggs. If you have a partner to help you, they can add the eggs while you make the nests! Put in the fridge to harden or just leave the tray on the counter to set in about an hour.

DELISH TIP 1: When you add the last of your pretzels to the chocolate don’t dump the bag over the chocolate because ALL the excess salt will go into your chocolate and it won’t taste good.

DELISH TIP 2: You will need to reheat your chocolate every ten minutes or so. Put it in the microwave for 30 seconds at a time until it loosens up.

DELISH TIP 3: If you don’t have a microwave you can use a double boiler to melt the chocolate.

DELISH TIP 4: I’ve heard you can use chow mein noodles for these too. If you try it will you please leave a comment for me?

Slow Cooker Peach Cobbler

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Peach Cobbler

I couldn’t find a great slow cooker cobbler recipe that had a homemade crust so I made up my own! We love this recipe, I have made it A LOT. It has less sugar than most recipes because we really like the Fresh fruit to shine through. I like crust so this recipe makes a thick one so feel free to play around with the amount of fruit you add. This recipe is so quick to put together you will be making it all the time.

Tools

  • Crockpot
  • Wax or Parchment paper
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring spoons

Ingredients

COBBLER FILLING

  • 8 fresh large peaches **OR 12 small homegrown peaches sliced (peeling optional)
  • 1/4 cup of White sugar
  • One tablespoon of flour or cornstarch
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of salt

COBBLER TOPPING

  • 1 3/4 cup unbleached flour
  • 1 1/2 sticks of COLD butter (we’ve used the olive oil/butter blend and it works too)
  • 1/2 cup of packed brown sugar
  • 1/4 cup of white sugar
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoon of pumpkin pie spice (or cinnamon)

Recipe

COBBLER FILLING: Slice peaches (I don’t even bother to peel them but feel free to do so) toss with 1/4 cup of sugar, the spices and tablespoon of cornstarch OR flour. Stir to combine and set aside.

COBBLER CRUST: Mix the flour, brown and white sugar, baking powder and pumpkin pie spice together in a bowl.

 

Put Slow Cooker on high temperature and pour the fruit mixture on the bottom. Then spread the dry flour mixture on top of the fruit lightly spreading it to the sides of the slow cooker. Cut the cold butter into chunks and cover the entire surface of the flour mixture making sure you get butter in a circle around the edges of the slow cooker. This next part is VERY IMPORTANT!! Place a piece of wax or parchment paper across the top of the slow cooker before you put on the lid. This will keep condensation from falling on top of the cobbler topping. Cook for 2 hours on high. Remove the lid and carefully lift off the paper being careful not to get moisture dripping on the crust. Serve warm with vanilla ice cream, whipped cream or plain –Just eat it!!

Finished Cobbler!!

 

 

 

DELISH TIP 1: I’ve also made this with blueberries and apples. I used 4 cups of blueberries and 2 cups of peeled and chopped apples.

 

Peanut Caramel Corn

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This sweet snack might be my new favorite. It takes over our lives during the holidays we make so much of this. One batch can make many treat bags for friends, teachers and family members. It is highly addictive because it is sweet, crunchy and salty from the peanuts. Ask my friend Jeannie about it and she will tell you she ate half a bowl I took to a New Year’s Eve party. One handful and you’ll be hooked.

Tools

  • Tall pot (like 6 qt)
  • Large spoon
  • Large Foil Pan 11 x 19
  • measuring cups

Ingredients                                              

  • One 8 oz bag of Corn Pops*
  • 1/2 lb of butter (2 Sticks)
  • One cup of Dark Brown Sugar
  • 1/2 cup of light corn syrup
  • 8 oz of salted cocktail peanuts
  • 1 tsp of baking soda*

Preheat oven to 250 degrees Fahrenheit. Pour Corn Pops into the large foil pan. Combine butter, dark brown sugar (packed), corn syrup and bring to a boil. Add the baking soda and stir well. This will cause the mixture to FOAM UP hence using the big pot.  Being extremely careful, pour the caramel mixture onto the Corn Pops. Stir the caramel all over the Corn pops until all of the pieces are coated. Sprinkle the peanuts on top of the pops and put into the oven for 15 minutes. After 15  minutes, stir the pops around in the pan. Bake for 15 more minutes and stir again. After 45 minutes remove from oven and cool. When cool  enough to handle break the pieces apart and enjoy! Store in a sealed container.

DELISH TIP 1: I live in Michigan and the Brand of Corn Pops I use is by a local Company called Better Made. I believe Cheetos makes a brand and you could try using it on air popped  popcorn.

DELISH TIP 2:  Make sure your Baking Soda is fresh. If it’s not your caramel mixture won’t puff up. Also, stir the soda in after your caramel has been combined and boiled.

Chive Blossom Vinegar

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This is a very loose “recipe”. I have a large herb garden at home and am constantly looking for ways to use them up in the spring and summer. Chive Blossoms come and go so quickly in the spring and this is a tasty and beautiful way to add their mild oniony flavor all year long. You can change the number of blossoms with white wine vinegar to what you have in your garden. The amount I listed lasts our household until the following spring.  

 

Tools

  • glass bottle
  • scissors
  • strainer

Ingredients

  • 2 cups of Chive Blossoms
  • 48 oz White Wine Vinegar**                                        

Recipe              

Cut your chive blossoms, rinse them for dirt and critters. Put them in your jar or bottle and top with White Wine Vinegar. Steep in the refrigerator for at least a week. The vinegar should turn a beautiful pink color. You can strain the vinegar after a week or two if you like but I leave the blossoms in it.

DELISH TIP 1: You need to use a “fancier”, sweeter vinegar for this. I tried it with plain white vinegar and it wasn’t as good and apple cider vinegar is too strong. 

DELISH TIP 2: This makes the BEST salad dressing. Use 2 parts  Olive oil to 1 part vinegar, add a teaspoon or 2 of dijon mustard, and a pinch of salt and pepper.