Dairy Free Pesto

Y'all need to get on this basil money train.  At Trader Joe's I could buy a bunch of basil for $3 or a plant of basil for $3. I choose the plant because how much more from scratch could you get.  I wedged it between two tomato plants in my pathetic (that's generous) garden and it took off. Basil for days y'all!

I whipped up some pesto and we served it with my dad's grilled salmon, roasted broccoli, corn on the cob, and pasta. It went with everything we had on the table.

Dairy Free Pesto

Makes less than 1 cup

Adapted from Food Network Favorites

• 1 cup loosely packed basil
• 1 cup loosely packed parsley
• 4 tablespoons blanched sliced almonds
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• pepper
• 6 tablespoons olive oil

Pulse all ingredients except for the olive oil in a food processor or blender to form a coarse paste. With the motor running drizzle in the olive oil (or one tablespoon at a time) until incorporated. Serve with vegetables, pasta, salmon, chicken, sandwich, or whatever you can come up with.

Hot Wings

I love me some wings and I especially love Buffalo Wild Wing's wing. But I haaaate going there. The one a couple of blocks from our house is the worst.  We have waited over twenty minutes just to order water and then another twenty to actually receive water.  If either of us could handle any amount of confrontation we would have really given it to them. But we can't, so we left a crappy tip and double checked we remember to bring everything with us when we left.  There is nothing worse then a waiter running after you to give you back your credit card when you left a less than stellar tip.

Well problem solved. These are legit. So legit I was too busy eating them to get a proper photo.

Hot Wings
Adapted from Shutterbean

• 2 1/2 pound chicken wings or drumettes
• 1 tablespoon vegetable oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil and set a wire rack inside. Place all ingredients in a large bowl and toss to coat. Place wings on the wire racks spread out in a single layer.  Bake until cooked through and skin is crispy - about 45 minutes.

• 1 tablespoon butter, melted
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup hot pepper sauce (like Frank's buffalo sauce)

Mix all ingredients in a large bowl. Toss baked drumettes in the sauce and serve immediately.

Next time:  figure out the buffalo wild wing dry rubs

Update! a picture!

Picadillo Tacos

My husband is a smidge Mexican but you would think we lived on the Mexican border for the amount of Tex-Mex food we eat.  Taco, nachos, quesadillas, taco salad, burritos, breakfast tacos, migas, chips and salsa, queso on everything, margaritas, and of course all the mexican beer.

These picadillo tacos were an interest twist and a much needed break from the usual tex-mex food we eat. The tomato sauce and olives are balanced really well with the sweetness of the raisin. We served in flour tortillas heated up on a skillet. 

Picadillo Tacos
Serves 3
Adapted from Paleomg

• 1 pound ground beef or turkey
• 1/2 white onion, diced
• 1/2 green bell pepper, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 bay leaf
• Salt and pepper, to taste
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 2/3 cup beef broth
• 1 tablespoon rice vinegar
• 1/3 green olives, sliced
• 1/3 cup raisins
• 6 tortillas

Place large skillet over medium heat, add ground beef and break into pieces while it browns.

When it is almost cooked through, add onion, bell pepper, oregano, cumin, bay leaf, and salt and pepper. Mix well to combine and cook for about 10 minutes.

Add tomato sauce, tomato pasta, broth vinegar, olives and raisins. Mix well and cover to cook for 25 minutes stirring frequently. Leave uncovered the last 10 minutes if the meat mixture looks too runny. 

Serve in warm tortillas.

Minestrone Soup

Its this monster's first week of MDO (Mothers Day Out).  So far it has been crying, chaos, and coughing.  Henry is handling the crying and chaos, while I'm taking care of the coughing.  I've been on dayquil like woah lately so excuse me while I play catch-up.

Soup feels so good right now even though we are still in the 90's weather-wise. Especially when served with extra toasty toast that scratches my throat all the way down.  

Minestrone Soup

Serves like 10 but good leftover

Adapted from Simply Whisked

• 1 1/2 tablespoons olive oil
• 1 small onion, chopped
• 3 carrots, thinly sliced
• 2 stalks celery, sliced
• 1 medium zucchini, chopped
• 4 cloves garlic, minced
• 1 can red kidney beans, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 2 can diced tomatoes, with juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups vegetable broth (or chicken)
• 1 cup water
• 2 cups small pasta
• 3 cups packed spinach leaves
• Grated parmesan

In an extra large stockpot (really really big), saute the onions, carrots, and celery over medium-high heat for around 5 minutes.

Add the zucchini and garlic and cook for 2 minutes.

Add beans, tomatoes, spices, broth and water. Then reduce heat to medium and simmer for 20 minutes. 

Stir in the pasta and cook until tender - around 8 minutes for small pasta shells.

Add the spinach and cook until wilted.

Serve with grated cheese and a dose of dayquil.

Next time:  Double up on the spices if you can't breathe through your nose.