Basil Walnut Pesto

I have been making this wonderful variation of pesto since a girlfriend's mother-in-law gave it to me around 15 years ago. It's heavier on the walnuts than most pesto recipes and I love it that way!

This is a very versatile and forgiving recipe. You can leave out the basil altogether and just make a walnut pesto, or you can add more basil leaves and make a more traditional pesto. It's great either way, and nothing could be easier to make. Try it served over pasta, spread on crostini or layer with cream cheese as an appetizer, or add some pesto to your traditional grilled cheese sandwich.

And, if you have lots of basil to use, make up your pesto and freeze in cubes. Store in zip-lock style freezer bags. Pesto will keep well for at least 6 months in the freezer, so you can enjoy homemade pesto throughout most of the winter.

Basil Walnut Pesto

2 packed C fresh basil leaves
1 C walnuts
4 good-sized cloves garlic, minced
1 C grated Parmesan cheese
1/2 C good quality olive oil (more or less to taste)
Salt and pepper, to taste

Place basil leaves, walnuts, garlic and Parmesan in the food processor and process until well combined. Gradually add olive oil until it's the consistency you desire. Taste for seasonings.

Crockpot Chicken Vindaloo

Now that Gene is working evenings (hopefully not for long!), Matt is on an all-Indian food-all-the-time kick. I love Indian food too so he has a natural accomplice.

After eating a delicious veal vindaloo with Kelly and me at a wonderful restaurant in Lake Mary, Memories of India II, he was on the hunt for a vindaloo recipe. He found one that I adapted, and finally I got around to making it for him.

I think it was well worth the wait. It's so easy to make, and very, very tasty. No tasteless, boring crockpot dish here. There's no question that I will be making this meal again!

Crockpot Chicken Vindaloo

1 C tomato sauce
1 1/2 T vinegar
2 T olive oil
1T brown sugar
3-6 garlic cloves, minced
1 1/2 T fresh ginger, minced (I used candied ginger, minced)
1 t salt
2T curry powder
1 T ground cumin
1/4 t ground cardamom
1/4 t ground cloves
1/4 t ground hot pepper
1/4 t red pepper flakes
1 T mustard seeds
1 cinnamon stick
1 onion, chopped
4-5 boneless skinless chicken breasts

Put all ingredients except chicken in crockpot and mix together. Add chicken and mix, to cover with sauce.

Cook on high for two hours and on low for three to four more hours.

Serve with basmati rice.

Shepherd's Pie

Shepherd's Pie is a favorite go-to meal at our house. It's quick, easy, tasty and it is topped with mashed potatoes. What could be better?

I have eaten Shepherd's Pie for as long as I can remember. I think my Dad made it with canned tomato soup and canned green beans -- giving it more of a 60s touch.

I like that this casserole can be made a day or two ahead and refrigerated, and it tastes even better than when cooked right away.

Shepherd's Pie

2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
Salt, pepper, garlic powder, cayenne -- to taste
14.5 oz. can diced tomatoes
6 oz. can tomato paste (I prefer the taste of organic)
1t sugar
2-3 cups string beans
8 good sized potatoes, peeled and chopped
1/2-1 stick butter
1/2 cup cheddar cheese, grated
1/2 cup milk or less -- just enough to make them creamy
Salt and pepper to taste
Drizzle of olive oil
2-3 tablespoons grated parmesan

Preheat oven to 350 degrees.

Cook ground beef and onion with seasonings until browned. Drain off fat. Add minced garlic and cook one minute. Add diced tomatoes, tomato paste, sugar and bring to simmer. Taste for seasonings. Simmer at least 15 to 20 minutes. Add a little water or red wine if mixture gets too thick.

While meat mixture is simmering, cook green beans with salt until tender.

Start preparing mashed potatoes: Boil potatoes with salt until tender. Drain water. Add butter, milk and cheddar cheese and mash or whip. Season with salt and pepper.

Once ground beef mixture is done, stir in green beans until well coated and put mixture into large casserole that has been coated or sprayed with olive oil. Top meat mixture with mounds of mashed potatoes. Sprinkle with grated parmesan cheese and drizzle with olive oil.

Cook around 30 minutes until potatoes start to get golden and mixture is bubbly. (If refrigerated ahead of time, casserole will need 45 minutes to an hour to cook. Keep covered for first 20-30 minutes of cooking time.)

Cornflake Crusted Oven Fried Chicken

When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.

Cornflake Crusted Chicken

6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray

Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.

Soak chicken in buttermilk at least one hour to overnight.

Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.

A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.

Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.