Basil Pesto

Basil Pesto 

3 cups fresh basil, freshly packed 

1/2 cup olive oil

1/2 cup Parmesan cheese, shredded 

1 cup pine nuts, toasted 

4 cloves garlic, minced 

1 tsp salt 

1/4 tsp pepper 

Pinch red pepper flakes 

Add basil, Parmesan cheese, pine nuts, garlic, salt, pepper and red pepper flakes to a blender. Blend continuously or use the pulse setting until the ingrediants start to break down. 

Stream in the olive oil and allow ingrediants to emulsify. Continue processing until the oil is combined with all ingrediants. Add more seasoning to taste. 

Store in fridge for a week or freeze for use later. 

Garlic Aioli

Garlic Aioli

3/4 cup mayonnaise 

3 cloves garlic, minced 

2 1/2 tbsp lemon juice 

1 tsp salt 

1/2 tsp pepper 

Mix all ingrediants in a bowl, cover and refridgerate at a minumim of 30 minutes. 

Greek Salad Dressing

Greek Salad Dressing 

1 1/2 cup olive oil 

1/2 cup red wine vinegar 

1 tbsp Dijon mustard 

4 tbsp Parmesan cheese, shredded 

1 tbsp sugar 

2 tbsp garlic, minced 

2 tbsp shallots, finely diced 

2 tsp oregano

2 tsp basil 

1 tsp salt 

1/2 tsp pepper 

Place all ingrediants in a blender and process until smooth. Drizzle dressing over salad as needed and toss to coat. Refridgerate unused dressing. 

Barbeque Spice Rub

Barbeque Spice Rub

3 tbsp kosher salt 

3 tbsp brown sugar 

1 tbsp sweet paprika

1 tbsp garlic powder 

Makes enough rub for 2 whole chickens. Can be made and stored until needed 

Chicken with a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

4 boneless, skinless chicken breasts

2 envelopes Italian dressing mix 

2 tbsp vegetable oil 

2 tbsp butter 

1 lb white mushrooms, sliced 

Kosher salt

2 tsp minced garlic 

1 can mushroom soup 

1 8 oz package cream cheese , softened 

3/4 cup dry white wine

2 tbsp parsley 

Heat oil in a large skiillet over medium high heat. Coat chicken breasts with Italian dressing mix, add to skillet and cook for approximately 4 minutes until well browned. Turn the chicken, add the butter and cook until chicken is just golden approximately 3 minutes. Transfer to a baking dish. 

Add mushrooms and kosher salt to skillet, cook stirring occasionally until golden brown, approximately 4 minutes. Add garlic and sautée 1 additional minute. Spoon mushrooms & garlic over chicken. 

Add the wine to the skillet, bring to a boil and simmer until the wine has slightly reduced. Add the cream cheese and soup. Stir until well blended and heated through. Pour sauce over the chicken and mushrooms. 

Bake in a 350 degree oven uncovered until cooked through, approximately 1 hour.  Sprinkle with parsley and serve. 

Chicken Tourtière

Chicken Tourtière 

2 lbs ground chicken

1 cup onion, finely chopped 

1 tsp salt

1/2 tsp pepper 

1/2 tsp garlic 

1/2 tsp sage 

1/2 tsp allspice

1/4 tsp ground cloves 

1/2 cup water 

4 medium potatoes 

Pastry for 2 crust pie 

Put first nine ingrediants into a large skillet over medium/high heat. Cook, stirring occasionally until no pink remains in meat. This will take 10 to 15 minutes.  Remove from heat. 

Peel and quarter potatoes. Cook in salted boiling water until tender. Drain, add butter and milk & mash. Add to chicken mixture, mix and cool. 

Line 9" pie plate with pastry. Fill with chicken mixture. Dampen edges and cover with top crust. Crimp and trim edges. Cut slits in top. Bake in a 400 degree oven for 35 - 40 minutes until browned. 

Chicken Mushroom Pot Pie

Chicken Mushroom Pot Pie

6 bacon slices, diced 

1 large onion, diced

1/2 lb fresh mushrooms, diced 

1 tbsp garlic, diced 

3 cups cooked chicken, diced 

1 tbsp parsley 

1 tbsp flour

1 tsp salt 

1/2 tsp pepper 

1 cup hot water 

1 tbsp chicken bouillon 

1/2 package frozen puff pastry, thawed 

1 egg 

1 tsp water 

In a medium saucepan over medium heat, scramble fry bacon and onion until onion is soft. Add mushrooms and garlic and stir-fry until softened, approximately 10 minutes. Remove to a large bowl. 

Add next 5 ingrediants and stir together.  

Mix water and bouillon together and mix into contents in bowl. Turn into a 3 quart casserole. 

Roll pastry out 1 inch wider than casserole dish. Fit over top of food allowing to come up sides. Cut slits in top. Whisk egg and water and brush pastry. 

Bake in a 400 degree oven for 35 - 40 minutes until browned.