Arugula Pesto

What to do with all the crazy arugula that is is growing wild in my garden?  Pesto, of course.  Easy to make, yummy as a dip or pasta sauce, and you can freeze it too!

2 c. baby arugula
1/2 c. basil
1/2 c. toasted pinenuts (toast in frying pan on medium heat flipping every 30 seconds until fragrant and browned)
2 cloves garlic, peeled
2/3 c. olive oil
2/3 c. shredded parmesan
1 tsp. salt

Combine arugula, basil, nuts and garlic in food processor.  Process for 1 minute.  Add oil, process until blended.  Add cheese and salt.  Process until smooth.  Serve fresh, or refrigerate up to a week, or freeze for later!

Greek Chicken Stuffed Pitas

Read entire recipe before preparing! It's delicious and the leftovers are just as good!

Package of Whole Wheat Pitas (or use white)
6 chicken breasts (fresh or thawed)
1/8 c. olive oil
1/8 c. lemon juice
1 clove smashed garlic
dash of Mrs. dash
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 tsp. oregano

Marinate chicken in sauce overnight (or in fridge all day). Bake for 25 min. or until juices run clear at 350.

While chicken is baking, prepare Greek Salad:
Peel & seed 1 small cucumber, dice to small pieces,
then dice 2 large tomatoes,
then add 3 talks of finely chopped green onion
Mix in bowl w/ 1/8 c. balsamic vinegar and 1/4 c. crumbled feta

When chicken is done, cut into cubes or slices and stuff inside pita with Greek Salad.
Top with Tzatziki Sauce:
1 container of plain yogurt
1/2 finely shredded cucumber (drain juice)
1 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. of crushed garlic
Mix well and chill in fridge.

The Greek Salad is also great alone or served with french bread like a bruschetta.

Best Roast Marinade

We had this on pork roast (thanks Audra), but I am sure it would be divine on beef roast, or even chicken or fish. It's delicious and easy.

1/2 cup light vegetable oil (Canola)
1/4 c red wine vinegar
2 tbsp worcestershire sauce
1 tbsp fresh parsley finely chopped
1 1/2 tsp. coarsely ground pepper
1 c. soy sauce
3 tbsp. lemon juice
2 to 3 cloves garlic minced or pressed
1 tbsp mustard
1 tsp. fresh ground ginger

Combine with a whisk. Add roast in ziploc bag refrigerate for several hours or overnight, turning once or twice to cover well. We cooked our roast in the crock pot all day on low and it was tender and tasty!

Flank Steak Marinade by Guest Chef Kariann

3/4 cup soy sauce
3 Tbsp. dry mustard
1/3 cup lemon juice
1 tsp. pepper
1 1/2 cup oil
1/2 cup red wine vinegar
1/4 cup worcestershire sauce

Sprinkle garlic salt over meat. Pour marinade over meat. Marinate for 24 hours, then grill.

Cranberry Delight Spread by Guest Chef Miriam

(serve with crackers as appetizer)

1 pkg (8 oz) cream cheese, softened,

1 Tbls sugar, zest of one orange

1/8 teas cinnamon

l/4 c finely chopped dried cranberries

l/4 c finelychopped pecans

small mint leaf for garnish-optional

In small mixing bowl beat cream cheese, orange juice concentrate, sugar,orange peel and cinnamon on medium speed until fluffy. Stir incranberries and pecans. Refrigerate at least 1 hour.

Coconut Pancake Syrup by Guest Chef Miriam

Coconut Pancake Syrup:
1/2 c butter or margarine
1/2 c buttermilk
1 c sugar
1/2 tsp soda
1 tsp Coconut flavoring

Place in a med. saucepan cook all above except the flavoring and stir until it has boiled one minute. It will foam a lot. Remove from heat and stir in coconut flavoring. Store in a covered container in refrigerator.Best if served warm. Delicious on pancakes, waffles, French toast etc.(You could change the flavoring to pineapple, strawberry, orange, etc.)

Oh my, its delicious!

Great Summer Salad w/ Great Homemade Dressing/Marinade

1 head romaine lettuce, chopped
1 small bag spinach or baby greens mix
1 green onion, chopped all the way from white to green
1/2 carton strawberries, sliced
1/2 c. almonds, chopped
1/2 c. mozzarella, shredded
1-2 TBS. butter
1 TBS. sugar

Wash, chop and refrigerate greens. Slice onion and strawberries. Place butter in pan with chopped almonds. Coat with sugar until sugar carmelizes on nuts. Place sugared almonds in a bowl with greens, onions and strawberries. Cover with dressing (recipe below - I only use about 1/4 of the dressing and save the rest for later). Toss with mozzarella. If you need more bulk, you can add grilled chicken to this salad. We like it with and without.

Dressing:
1 whole strawberry, large
3 green onions
3/4 c. olive oil
2/4 c. white vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. mustard
1/2 tsp. poppy seeds (optional)
Mix in blender until smooth. Pour desired amount over salad.

Master Meatloaf

I've never been able to sink my teeth into meatloaf until tonight! Something about the title alone just made me quiver. But...this one was pretty darn tasty, if I do say so myself.

1 8 oz. can tomato sauce
1.5 pound lean, ground beef
1 c. oats (quick or regular)
1/2 c. plain bread crumbs
1 egg, slightly beaten
2 TBS. dried parsley
1 tsp. salt
1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well. I like to blend mine together with a fork.
Place meat in 2 loaf pans. Bake for 40-45 minutes. Remove from oven and baste with:
Savory Topping (mix all below ingredients until smooth)
6 TBS. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. prepared mustard

Place pans back in oven for 15 minutes.

Creamy Tomato Zucchini Sauce

I love creamy pasta sauce, and this one is a cinch.
3 TBS. butter
2-3 TBS. flour
1/2 tsp. garlic salt
pinch pepper
1/2 tsp. minced garlic
1 cup half and half or cream (use milk if you want less fat, just add more flour to thicken)
1/2 can petite diced tomatoes
1 c. zucchini, grated into large shreds
1/2 c. shredded parmesan, divided

Melt butter in frying pan on med-high. Add flour, garlic salt, pepper and minced garlic, stir well into butter to create a roux (thick paste). Slowly add cream and continue to stir until incorporated, reduce heat if thickening too much. Add 1/2 can of petite diced tomatoes, zucchini shreds and 1/3 c. parmesan cheese. Stir until cheese is melted. Pour over hot pasta. Sprinkle with remaining cheese. Serve with crusty french bread and roasted chicken. mmmmmmmm.

Fudge Sauce/Chocolate Fondue

4-6 oz. chocolate chips (semi or milk choc.)
1 can sweetened condensed milk
1/2 tsp. cinnamon
1 tsp. vinegar

Melt in double boiler, stirring frequently. Serve warm over sundaes or fresh fruit, or dip your choice of goodies for a fun and easy fondue.

Homemade Hummus

Hummus (I'm posting this for Krista, who was too afraid to try it!)

2 cups canned chickpeas (garbanzo beans), liquid reserved

2/3 cup tahini paste*

5 tablespoons olive oil , divided

1/4 cup lemon juice

3 cloves garlic

Salt and pepper to taste1 teaspoon paprika

1 tablespoon fresh parsley, chopped (optional)

*You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds over medium heat until golden brown, about 3 minutes.
· In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper.
· Transfer to a shallow bowl or plate.
· Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired.
· Serve with pita bread triangles, fresh tomatoes and cucumbers, or as a spread on mediterranean sandwiches. Makes about 3 cups.