Pesto Pizza and More Ways to Use Pesto!!

 Pesto, Pesto and more Ways to Use Pesto

Today I used my fresh pesto to top pizza that I made on the grill.

You can find the basics on how I make pizza on the grill here.

On this pizza I spread a layer of pesto on the dough then I added roasted garlic ( a real favorite....I will tell you how to do it later), the I sprinkled feta cheese over the entire surface along with several small pieces of fresh mozzarella.  I put the pizza back on the grill until it was browned and bubbly.

Grilled Pesto Pizza with Oven Roasted Garlic and Feta

 We ate it right off the pizza paddle by the pool for lunch!!  Yum!

I love roasted garlic and have found a way to make it quick and easy.  I put it on salads, pizza, chicken...anything I eat practically!!

Oven Roasted Garlic Cloves

I buy my garlic cloves already peeled in a bag from Sam's to do this.  They are cheep....about $2.50....already peeled and ready to go.  I do the entire bag at once and keep them in the refrigerator for up to 2 weeks.

Ingredients:

40-60 peeled garlic cloves

Olive Oil

Kosher Salt and pepper

Directions:

1.  Preheat oven to 400 degrees.

2.  Place the garlic cloves in a single layer on a half sheet pan.

Cover the cloves with 2 Tablespoons olive oil and toss to coat.  Sprinkle with Kosher salt and pepper to taste. 

3.  Place the pan in the preheated oven for 15- 20 minutes. Turn the garlic over in the pan about half way through the cooking time.

4.  Remove from oven when the garlic is golden brown and roasted to  perfection.

5.  When cooled I fill jars with the roasted garlic cloves and then cover with olive oil.  

6.  Store in refrigerator.

These make wonderful gifts too.  I also love to just eat them out of the jar....oh yeah!!!  

Happy Trails,
Mtn Mama

Grilled Caprese Panini and Homemade Basil Pesto

Food for Friday - Week 26

Grilled Caprese Panini's on Lemon Rosemary Bread with Homemade Basil Pesto

Sorry I have been gone from the "web" for two weeks.  I flew to Minneapolis and drove home with my daughter and granddaughter last week.  This week they officially moved back to Tulsa.  Jon finished his fellowship, they closed on a new house, and moved all this week.  My youngest daughter moved earlier in the month and will start her second year of residency on Monday here in T-Town.  I am so blessed to have all of my family within 15 minutes of me.  

Thank you Lord for the gift of family, children and grandchildren.  Thank you that we can share our lives together as a unit here in T-Town.  The joy of living is truly magnified when those you love can share it with you.  You are so good and I am grateful.

In Jesus Name we pray...Amen

Homemade Basil Pesto

This year my basil is growing like a week...which I guess it really is in Italy!!  I am already using it and had plenty to make pesto this week.

 Ingredients:

4 cups fresh basil leaves
2 cloves garlic
1/2 cup pine nuts
2/3 cup extra virgin olive oil
Kosher salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1.  Gather your basil and remove the leaves from the stems.  Discard stems and any leaves that are bruised or damaged.

2. Place the basil leaves and garlic in the food processor and pulse until coarsely chopped.

3.  Add pine nuts and garlic to the bowl and pulse again about 4-5 times.

I these pine nuts at Sam's in a large package that will keep me making pesto for the summer.  It is much cheaper to buy it that way.  You can use walnuts if you prefer.






4.  I grate the Parmesan from a block to get the freshest possible product.  You can use pre-grated if you prefer for convenience.

I also buy my Parmesan in large blocks at Sam's and grate what I need when I am using Parmesan cheese in a recipe.
It is a little extra work but worth it.  The flavor is so much better.

 5.  I place the grated cheese in the food processor bowl and pulse 1-2 times.

6.  Then with the processor running I drizzle in the olive oil and pulse until smooth.

7.  Taste the pesto and add salt and pepper to your taste.  Parmesan cheese is salty so be careful when adding the salt.

8.  Transfer to a container.  I use mason jars or plastic containers.

 Drizzle olive oil over the top of the jar as seen on the right side before cover the container and placing it in the refrigerator.
I also freeze my pesto.  You can place it in ice cube trays and freeze individual  cooking cubes that are great to use throughout the winter in chicken, soup, etc.  Put the cubes in a ziplock bag after they are frozen for long term storage.  Some people freeze their pesto before adding the Parmesan cheese and then add it when they use it.  I freeze it with the cheese and have never had a problem.  We love it fresh and frozen!!

 Ready for giving to a friend!!

Homemade Basil Pesto

 Ingredients:

4 cups fresh basil leaves
2 cloves garlic
1/2 cup pine nuts
2/3 cup extra virgin olive oil
Kosher salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1.  Gather your basil and remove the leaves from the stems.  Discard stems and any leaves that are bruised or damaged.
2. Place the basil leaves and garlic in the food processor and pulse until coarsely chopped.
3.  Add pine nuts and garlic to the bowl and pulse again about 4-5 times.
4.  I grate the Parmesan from a block to get the freshest possible product.  You can use pre-grated if you prefer for convenience.
5.  I place the grated cheese in the food processor bowl and pulse 1-2 times.
6.  Then with the processor running I drizzle in the olive oil and pulse until smooth.
7.  Taste the pesto and add salt and pepper to your taste.  Parmesan cheese is salty so be careful when adding the salt.
8.  Transfer to a container.  I use mason jars or plastic containers.
 Drizzle olive oil over the top of the jar as seen on the right side before cover the container and placing it in the refrigerator.
I also freeze my pesto.  You can place it in ice cube trays and freeze individual  cooking cubes that are great to use throughout the winter in chicken, soup, etc.  Put the cubes in a ziplock bag after they are frozen for long term storage.  Some people freeze their pesto before adding the Parmesan cheese and then add it when they use it.  I freeze it with the cheese and have never had a problem.  We love it fresh and frozen!!

Now let's make a Caprese Panini with our Basil Pesto.
I used my Lemon Rosemary Bread which you can find here.
Cut two slices your desired thickness. 

Slather the one side of each piece of bread with the Basil Pesto.

I use fresh Mozzarella cheese.  Cut two slices and put one on each piece of bread.

Cut a thick slice of garden fresh tomato and put on one top of the cheese on one of the slices of bread.  I also add a few fresh basil leaves at this point.

 Put the sandwhich together.  Brush the outer bread edges with olive oil and place in a grill pan.
I use a grill pan and a press which helps to grill the panni.

Grill for 2-3 minutes on each side until golden brown and crispy around the edges.

This sandwich just oozes with flavor and freshness.  This is what summer means to me!!

Happy Trails,
Mtn Mama

Food for Friday Week 24- Chocolate Dipped Strawberry Cakeballs

 

Food for Friday Week - 24

Last week we celebrated "one of the angels" birthdays at the lake. This scrumptious cheese tray was our prelude to a boat ride complete with a picnic at sunset while we watched the most amazing show put on by three eagles along the shoreline. It could not have been anymore perfect!!

 

For the occasion I made cakeballs since they would be bite size and easy to eat on the boat instead of birthday cake. Now I know cakeballs have been overdone but there are still some out there who haven't had the pleasure of tasting these heavenly delights. I have a friend in PA who has a daughter getting married in the fall. She invited me to the shower in July and I suggested I make cakeballs. She asked me what they were and when I told her she said send the recipe and she would also make them. So....JET my good friend.....here is how cakeballs are done:

 

Chocolate Dipped Strawberry Cakeballs

Ingredients:

Cake Mix

Can of Icing

Chocolate to coat - either almond bark or chocolate chips

Directions:

You can use any flavor of cake mix you like. I chose strawberry for this celebration but I love lemon dipped in white chocolate....the sky is the limit!!

Make the cake as directed on the box.

Cool, then crumble the cake into the large bowl of the mixer. Paddle the cake for several seconds until it is evenly crumbled.

Mix in about 1/2 of the can of icing and turn the mixer on. Add enough of the remaining icing until the cake forms a "dough". Not too much. I never use a whole can.

 

I use my small Pampered Chef scoop to form the balls and place then on a cookie sheet lined with wax paper or parchment.

Then I put the balls into the freezer for at least 10 minutes to harden. I you skip this step the balls will crumble while coating so DON'T skip this step. Longer in the freezer is fine too.

Shave the dipping chocolate into fine chards for easier melting. Put the chocolate into a microwave safe bowl and heat for 1 minutes. Stir for several seconds. Replace in microwave for 15 second intervals, stirring thoroughly between until the chocolate is smooth.

Next I have a special way to dip the balls which I found on the internet through another blog site....forgot which one again....sorry but thanks for the tip, it is a good one. I have made hundreds of cakeballs and this really is a nice tip on how to get a professional smooth exterior to the product.

Dip the balls halfway in the chocolate and then set them on the wax paper cookie sheet.

 

Let the chocolate harden completely.

Now holding the bottom dip the top into the chocolate and let the excess drain then turn right side up and sit on the cookie sheet.

Perfectly dipped cakeballs.

I had some small boxes from a wedding left over so I lined the box with a waxed food paper then put two cakeballs into each box.

 

 

 

 

 

Then I closed the boxes and wrapped them with raffia.....ready for our picnic in the boat.

 

 

These are so pretty and make such an impression. They are so easy to make and so delicious too!

 

 

I had a few extra so I made a special "Bigger" box for another friend who was having a birthday that week too.

Happy Birthday Carol.....you are a blessing! The picture below are my two angel friends on the lakehouse deck with quilts I made for their special days!!

Happy Trails,

Mtn Mama

 

Posted with Blogsy

Food For Friday - Week 23 - Crock Pot Corn on the Cob

Crock Pot Corn On the Cob

Last week while scanning many food blogs I found this recipe.  Wish I could say where and give them the credit but that's a problem with me....I sometimes can never get back to where I found a great recipe.  I read this one....which is easy...and mimicked it from memory.  It is a great way to make corn for a crowd....no standing over boiling water in fact no boiling water at all!!!  I had been reading about Cooler Corn but that involves boiling water again!!!  So whoever gave me this great idea I thank you......and am passing it on because it is a great way to make corn on the cob for a crowd.  I made it for my Patio Party and it was a great hit as well as a conversation piece.

Crock Pot Corn on the Cob

Ingredients:

10 ears of corn (yes they all fit in my crock pot)

Aluminum Foil ( I like Reynolds Wrappers which I get at the Dollar Tree.  They are perfect in size for so many things...this being one of them)

1/2 cup of butter (1 stick) melted

Seasoning---- I had a can of Crate and Barrel Spicy Parmesan Seasoning for corn which I used.  You can be creative at this step.....if you like spice use 1 tsp of cajun seasoning or 1 tsp garlic powder mixed with Italian seasoning.  Emeril's Essence would be great....Again use what you LIKE!!!

Directions:

1.  Shuck and silk the corn.  I cut 4 of my ears in half.  I wanted to give the option of a whole or half ear to my guests.

2. Melt the butter in the microwave and add 1 TBSP of the seasoning of your choice.

3.  Lay the corn on the foil and brush the corn liberally with the butter/spice mixture.

Whole Ear

Half of an ear ready to be sealed in the foil.

4.  Seal the ears of corn in the foil and place in slow cooker.

5.  Cook on low for 4 hours or high for 2 hours.

Crock Pot Corn on the Cob

Ingredients:

10 ears of corn (yes they all fit in my crock pot)

Aluminum Foil ( I like Reynolds Wrappers which I get at the Dollar Tree.  They are perfect in size for so many things...this being one of them)

1/2 cup of butter (1 stick) melted

Seasoning---- I had a can of Crate and Barrel Spicy Parmesan Seasoning for corn which I used.  You can be creative at this step.....if you like spice use 1 tsp of cajun seasoning or 1 tsp garlic powder mixed with Italian seasoning.  Emeril's Essence would be great....Again use what you LIKE!!!

Directions:

1.  Shuck and silk the corn.  I cut 4 of my ears in half.  I wanted to give the option of a whole or half ear to my guests.

2. Melt the butter in the microwave and add 1 TBSP of the seasoning of your choice.

3.  Lay the corn on the foil and brush the corn liberally with the butter/spice mixture.

4.  Seal the ears of corn in the foil and place in slow cooker.

5.  Cook on low for 4 hours or high for 2 hours.

The corn comes out of the packet tender, moist and hot.  I put my crockpot on the buffet table so everyone could help themselves.  No boiling water accidents....no boiling water!!!

Hope you add this to your summer cookout menu!!  It really beats ...you guessed it....boiling water!!

Happy Trails....until we eat again!!

MtnMama

Sun-Dried Tomato Pesto Crash Hot Potatoes

 I am still showcasing the menu I served at my Patio Party on Saturday.  Everyone LOVED these potatoes.  The good thing is I prepared them up to where they go in the oven to roast that morning.  Just before the party I roasted them so they would be perfect at dinnertime!!

Sun-Dried Tomato Pesto Crash Hot Potatoes

Ingredients:
12 whole small round red potatoes
3 TSBP Sun-Dried Tomato Pesto
Kosher salt to taste
Pepper to taste

Directions:

1.  Bring a large pot of salted water to a boil.  Add in as many potatoes as you wish to make. Return the pot to a full boil.  Cook them until they are fork tender.  This varies depending on the size of the potatoes.

2.  Prepare a sheet pan by drizzling it with olive oil.

3.  Drain the cooked potatoes well. The hot potatoes create a lot of steam so I put a kitchen towel over mine for ten minutes to help complete the cooking and dry the potatoes.

4.  Place the cooked potatoes on the cookie sheet leaving plenty of space between each potato.

5.  With a potato masher, gently press down on each potato until it slightly mashes.  Rotate the potato masher 90 degrees and do it again.  

6.  I used Sun-Dried Tomato pesto as both oil and seasoning on my potatoes.  You can use plain olive oil, salt and pepper and herbs if you wish.  Be creative ..... Use seasonings that you like!!  Brush the tops of the potatoes liberally with the pesto or olive oil and season with salt and pepper.

7.  At this point I covered my cookie sheet and put it in the fridg until party time.  When ready heat oven to 450 degrees and roast the potatoes for 20-25 minutes until crusty and golden brown.
Serve hot from the oven.  I put mine on a large platter and served them buffet style. 

Sun-Dried Tomato Pesto Crash Hot Potatoes

Ingredients:
12 whole small round red potatoes
3 TSBP Sun-Dried Tomato Pesto
Kosher salt to taste
Pepper to taste

Directions:
1.  Bring a large pot of salted water to a boil.  Add in as many potatoes as you wish to make. Return the pot to a full boil.  Cook them until they are fork tender.  This varies depending on the size of the potatoes.
2.  Prepare a sheet pan by drizzling it with olive oil.
3.  Drain the cooked potatoes well. The hot potatoes create a lot of steam so I put a kitchen towel over mine for ten minutes to help complete the cooking and dry the potatoes.
4.  Place the cooked potatoes on the cookie sheet leaving plenty of space between each potato.
5.  With a potato masher, gently press down on each potato until it slightly mashes.  Rotate the potato masher 90 degrees and do it again.
6.  I used Sun-Dried Tomato pesto as both oil and seasoning on my potatoes.  You can use plain olive oil, salt and pepper and herbs if you wish.  Be creative ..... Use seasonings that you like!!  Brush the tops of the potatoes liberally with the pesto or olive oil and season with salt and pepper.
7.  At this point I covered my cookie sheet and put it in the fridg until party time.  When ready heat oven to 450 degrees and roast the potatoes for 20-25 minutes until crusty and golden brown.
Serve hot from the oven.  I put mine on a large platter and served them buffet style.

Enjoy these incredibly easy and  yummy potatoes with your summer menus!!

Happy Trails....until we eat again...

Tomorrow I will end my Patio Party menu with Crock Pot Corn on the cob!

Mtn Mama