The "Best" Basil Pesto

It's easy. It's quick. It tastes 1000% better than anything you can buy at the store. Do yourself a favor and make the most delicious, fresh pesto you've ever had. 

Ingredients:
4 cups of basil leaves, tightly packed
4 cloves of garlic
1/4 cup pine nuts
1/2 cup grated parmesan
1/2 cup olive oil
Juice of 1 lemon
dash of red pepper flakes
salt & pepper

Directions:
Toast the pine nuts. Blend all ingredients except the parmesan, until smooth. Add in the parmesan and blend. Stream in EVOO as needed until smooth. Taste and adjust salt & pepper as needed.

Note: I have also tried making the pesto with pecorino romano for a stronger kick.

Spiralled Zucchini Bowls

How great are infomercials? Seriously, I love them. The demos, the sales pitch, the products that you can't live without!  C'monnnn, at home facial kit, knives that cut through bricks, or my latest obsession, the vegetable spiralizer all qualify as necessities right? The Paderno Spiralizer may or may not be another ploy to trick the recipe testers into believing zucchini noodles taste just like pasta. But so far its working!

Ingredients:
3 zucchinis 
3 heirloom or cherry tomatoes 
2 ears of corn, cut off the cob
1/2 cup of pesto
Salt & Pepper to taste


Directions:
Spiralize the zucchini into noodles. Preheat oven to 400 and soak the ears of corn in water for 10 -15 minutes. Place the corn on a baking sheet and allow to cook in the oven, for about 20 minutes. Remove from the oven and cut the corn kernels from the ears of corn. Halve the tomatoes, and mix with zucchini and corn. Toss with the pesto, and season with salt & pepper as needed.

Harbaugh's Pulled Pork Sliders

Who's pumped for Red Zone to come back? This lady right hereee! I mean between Bleacher Report, my Fantasy league and Pinteresting finger foods, I can barely find the time to sleep. Yea, that couldn't be farther from the truth, but I have found some amazing new recipes for this season.
In the meantime I want to share a staple of the 2013 Season. I've learned with avid sports fans not to mess with their superstitions (no hats on the bed, noted). Which will probably explain why I have not be eaten pulled pork in over a year, but it is a crowd pleaser no matter how many weeks in a row you consume. 

Ingredients:  
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder
2 cups barbecue sauce (optional)

Directions:

Place the onions and garlic in an even layer in the slow cooker and pour broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

I usually serve with a spicy coleslaw. (Cabbage, apple cider vinegar, lime juice and cayenne) 

Rosemary Bread Twists

When that bread basket arrives at the table, it is nearly impossible for me to resist. Whether it's the sourdough at Balboa or the tall breadsticks at Perry's, I'm a sucker! These are an easy twist...get it, twist... on traditional garlic bread. I sought out to make something to compliment the lamb chops I served at a dinner party and these did just the trick. An added bonus, your guests will think you slaved away all day. Especially if you get creative with the shapes! 


Ingredients

1/4 cup grated Parmesan

1/3 cup grated Gruyere

1 teaspoon chopped fresh rosemary leaves

1 container refrigerated breadstick dough- (Pillsbury)Finely ground sea salt (optional)

Directions

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Original recipe courtesy Giada De Laurentiis

Shrimp, Lime and Avocado Salad

In honor of my new sistaaa (most gorg bride ever) and a toast to her birthday last week, I wanted to share with you one of her delicious recipes! A few months ago she hosted a dinner party and it was perfection! This ceviche like salad is hearty enough to serve on its own, or as a side dish. I have done my best to recreate it at least five times since then. It would even be a great filling for a fish taco! SO many options, so tasty, you really can't go wrong! Thanks Mo, Happy birthday xoxo

Ingredients:
1 lb jumbo cooked shrimp, chopped 

1 medium tomato, diced

1 hass avocado, diced

1 jalapeno, seeds removed, diced fine

1/4 cup chopped red onion

2 limes, juice of

1 tsp EVOO

1 tbsp chopped cilantro

salt and fresh pepper to taste

Directions:

In a small bowl combine red onion, lime juice, EVOO and salt & pepper to taste. In a larger serving bowl, combine the shrimp, avocado, tomato and jalapeno. Combine all ingredients together. Adjust salt and pepper as needed. Chill in refrigerator for about 30 min for flavors to settle. Garnish with cilantro and serve! 

Shaved & Shredded Salad

Wasn't the first day of Spring was just lovely? I had lunch in the sun, got in a nice run, hung with my Momma! No complaints from this little lady. Well, aside from the six "detox" emails in my inbox this morning. Listen Gwyneth, not all of us have to face bikini season in the South of France, so a tri-weekly juice diet sounds a tad aggressive. And if you live in SF, and you're laying in Fort Mason in a bikini, I am judging you. However, I do appreciate some hearty greens to get you feeling back to neutral. Even if it's washed down with a glass of buttery chard... don't worry, I'm sure you've earned it :)


Ingredients:
large bunch of tuscan kale, shredded
1 bag of pre-shredded brussel sprouts
1 avocado
1/2 cup shaved almonds
1/4 cup shaved pecorino or parmesan

Dressing:
Juice of two lemons
1 tbs dijon mustard
1 tbs minced shallot
2 garlic cloves
1/4 cup EVOO
Salt & Pepper to taste

Combine all of the dressing ingredients in a mini-food processor, blend. Depending on how heavy you like your dressing, add more EVOO and lemon juice. Massage the kale until bright green. Combine with the brussel sprouts. Top the greens with avocado, almonds and pecorino. Dress and serve!

Italian Chop Chop

So I mentioned here, that even the most anti-kalers will get on board. Probably not the case if you try to serve it three times in one week. By the fourth, I was vetoed and had to scramble for what turned out to be a new dinner staple. What's better than an old school italian chop chop? Most of the ingredients are usually lying around or in your pantry, and it can be served as a side or a main dish. 

Ingredients:
3 heads of romaine lettuce
2 roma tomatoes
8 oz fresh mozzarella
4 oz italian dry salami
1/2 red onion
1/2 cup kalamata olives
1/2 cup chopped pepperoncinis
1 Tbs fresh italian parsley

Dressing:
1/3 cup red wine vinegar
1/4 cup EVOO
1 tsp cayenne
1 tsp chili powder
1 tsp garlic powder
Salt & Pepper to taste

Directions:
Wash and dry the romaine lettuce. Chop it up in thin strips, horizontally. Continue to chop the rest of the ingredients and combine in large bowl. Toss all of the dressing ingredients in a food processor until smooth. Pour over the salad and toss. Adjust seasonings as needed. Garnish with a fresh bread or these twists.

Kale Avocado Salad

Ya, ya we know, kale is all the rage these days. Salads, smoothies, soups...everyone is getting their fix. Took me a while to get on board, but I finally found a recipe that even the most anti-kalers will love. It's a word, trust me. I think my recipe tester was finally sold when I mentioned that kale doesn't get soggy overnight with dressing. Fun fact :) The key is massaging the kale, yes I just told you to massage your food. It completely changes the texture and taste. So get out there and get handsy with some kale. 

Ingredients:

For the Dressing:
1 ripe avocado

Juice of 1.5 lemons

1/3 cup of olive oil

2 Tbs cilantro or basil

Salt and pepper to taste

Salad:

1 bunch of dino kale

1 can of corn

1 basket of cherry tomatoes
1 avocado
1/2 cup of slivered almonds
1/4 cup shaved parmesan

Directions:
Combine all of the ingredients for the dressing in a food processor. Taste and adjust as needed. I've found adding more EVOO and lemon juice helps to thin it out if the avocado wasn't very ripe. Set aside and start to prep the kale. Wash and dry the kale well. Lightly massage the kale until it is bright green. Add corn, tomatoes, almonds and sliced avocado. Toss in the dressing and top with shaved parmesan. 

Cowboy Chicken Chili

Well that little dream of a mid-winter tan has ceased, and the rain has returned. The skiers are happy and the East Coasters reading are ready to lunge through the computer as I complain about wearing a second layer.  Let's be honest highs of 21 degrees just isn't my sitch, and I think Uggs are necessary for anytime below 55. Sooo, I have a little soupy soup to warm us all up! Traditional chili can be a little too heavy, but this chicken alternative is a great substitute.

Ingredients:

1 tablespoon EVOO
1 medium white onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp cayenne or chipotle pepper

1 tsp chili powder
1 sweet potato, peeled, diced (optional)
2 15-oz cans white beans, rinsed, drained
1 28-oz. can fire roasted tomatoes, with juice
8-oz can chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tbs balsamic or apple cider vinegar
2 heaping cups cooked chicken pieces, or shredded
Juice of 1 lime

Directions:

Heat a large pot over medium heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add the cooked chicken and lime juice. If the chili thickens too much thin it with a little more broth. Cook for about 5-10 more minutes on low and serve. 

Optional toppings: cilantro, avocado, cheese, sour cream. 

Grandma's Meatballs

Attempting in Grandma's kitchen

Growing up, I was fortunate enough to spend a lot of time at my grandparents house. There was always someone sitting around the kitchen table telling a story, a handful of cousins wreaking havoc around the house, and something delicious simmering on the stove. This is without a doubt, where I learned to love cooking. 

My Grandpa would always answer the door the same way, "we don't want any". I would of course laugh, knowing they had bought their fair share of Girl Scout Cookies, wrapping paper, magazines, and whatever else I was peddling that month. My Grandma on the other hand would greet you in one of two ways. The first was a big hug, seeing how far around her arms could reach, and she would say, "you look hungry, let me make you something". The second was a big hug and, "you look healthy". The dreaded words out of Grandma's mouth. Instead of meatballs, you would get a bowl of her homemade, low calorie zucchini soup. What did you think you were going to leave without eating anything? There was always a batch ready in the freezer, because as our family likes to joke, when someone loses the weight, it just means someone else gained it. 

Lucky for you, today I'm sharing the meatball recipe. Hungry or healthy, making these brings me right back to her kitchen. And while I will never make them as good as my Grandma, I will keep trying until I come close! 


Ingredients:

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

4 slices of fresh white bread crumbs, crusts removed

1/2 cup seasoned dry bread crumbs

1/4 minced yellow onion

1/2 bunch chopped fresh flat-leaf parsley

4 cloves of garlic

1/4 teaspoon ground nutmeg

1/2 cup freshly grated Parmesan cheese

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup of milk

2 whole eggs, beaten

Vegetable oil

Olive oil

Directions:

Soak the fresh bread crumbs in milk. Combine with the ground meats, seasoned dry bread crumbs, onion, parsley, garlic, parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Mix it all up with your hands. Lightly form the mixture into 2-inch meatballs.  Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. 

Loaded Mushroom Risotto

Ingredients:

4 cups low-sodium chicken stock

1 1/2 ounces dried porcini mushrooms

3 tablespoons butter

1 medium onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan

3/4 cup (3 ounces) Gorgonzola, crumbled

1/4 cup chopped fresh chives

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Let sit on very low heat for about 5 min, then remove from heat completely. Transfer the risotto to a serving dish. Serve immediately.

Original recipe courtesy Giada De Laurentiis

Zucchini Carpaccio

If you've been to Jackson Fillmore, then you have surely tried this signature dish. So simple, and so delicious! Jack was generous enough to share the video so we could attempt to recreate at home. Even the most picky eaters will devour their veggies with this Italian favorite. Mangia, mangia!!! 

Ingredients:
2-3 zucchini 

Slice of lemon

Olive oil

Shaved Pecorino

3 tablespoons toasted almonds

Directions:

Wash and dry the zucchini. Using a mandolin, shave thin ribbons. Reconstruct the zucchini and chop into small strips. Heat up 1-2 Tbs of olive oil. Toast almonds until golden brown. Remove pan from heat and toss in the zucchini to warm up. Immediately move to serving dish. Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil. Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.

Check out the video here! 

Original recipe from Jackson Fillmore Restaurant, SF

Stuff yo' face stuffing

Ingredients:

8 tablespoons (1/2 cup or 1 stick) butter, unsalted

2 medium onions, finely diced

3 cups chopped celery, (about 6 large stalks)

4 apples, peeled, cored and chopped

1 pound breakfast sausage or italian sausage casings removed

6 teaspoons poultry seasoning

2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)

2 teaspoons chopped fresh sage leaves, (about 6 leaves)

2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)

2 cups dried cranberries

1 box stuffing mix (not cornbread)  (recommended: Pepperidge Farm)

2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions:

Preheat oven to 350 degrees F.

Melt the butter in a large skillet and saute the onions, celery, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock) Place into a buttered casserole dish and bake for 45 minutes.

Seared Ahi Tuna Dip

Ingredients:

1lb tuna steak

olive oil

kosher salt

black pepper

zest of 1 lime

juice of 2 limes

1/2 tsp wasabi paste

1 tsp soy sauce

5 dashes of tabasco

1 avocado sliced

2 minced scallion - white and green part

1/4 red onion

1 tbs toasted sesame seeds

Directions:

Brush tuna with olive oil, salt, pepper. Cook for 2 1/2 min each side. Still a little rare. Whisk 2 Tbs olive oil, lime zest, lice juice, wasabi, soy, tabasco, salt, pepper. Cut tuna into cubes. Toss avocado in dressing, add tuna, red onion, scallion, sesame seeds. Chill for at least 30 min. And if it still not spicy enough in 30 min, mix a mini addition of the dressing and then toss again. Serve with pita chips.

Recipe courtesy of Kathleen Whittell

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Ingredients:
1 medium head garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
salt and pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 1/2 pounds thick stemmed asparagus
4 slices sourdough bread

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
4. Preheat grill for medium-high heat.
5. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

Recipe Courtesy of Allrecipes.com

Fingerling Rosemary Potatoes

Ingredients:
fingerling potatoes
EVOO
kosher salt
fresh ground pepper
rosemary

Directions:
Preheat oven

Cut potatoes in half (long ways). Spread with EVOO, rosemary, salt and peper. Bake on a cookie sheet until browned and crispy.

Recipe courtesy of Taylor Whittell

Roasted Green Beans with Garlic

Ingredients:
1 lb green beans
1/4 cup EVOO
3 cloves garlic, smashed
3 thyme sprigs, each cut in half
salt and pepper
3 anchovies fillets, mashed
finely grated zest if 1 lemon
2-3 tsp fresh lemon juice to taste

Directions:
Preheat over to 450 degrees (upper level rack). Toss beans with EVOO, garlic, and thyme in large baking dish. Season with salt and pepper. Spread beans out in single layer and roast, tossing occasionally until tender and lightly browned, less then 10 minutes.

Discard thyme sprigs and transfer the beans to a bowl. Add the anchovies. Lemon zest, lemon juice and toss to coat. Serve warm

Recipe courtesy of Taylor Whittell

4 Fabulous Artichoke Dipping Sauces

Herbed Mayonnaise

1 cup mayonnaise

1 teaspoon each chopped parsley and chives (or green onions, green part only)

¼ teaspoon chopped tarragon

Mix all ingredients well.

Pesto Mayonnaise

1 cup mayonnaise

3 tablespoons or more pesto sauce (frozen is best for color)

Mix thoroughly. Adjust amounts to your taste.|

Low Calorie Dill Dip

1 cup plain yogurt

¼ cup reduced calorie mayonnaise

2 tablespoons minced green onion

3 teaspoons chopped capers

¾ teaspoon dried dill weed

Combine all ingredients well. (4 servings, 104 calories)

Honey Mustard Dip

¼ cup prepared mustard

2 tablespoons cider vinegar

2 tablespoons soy sauce

2 tablespoons honey

Combine all ingredients; mix well. Makes about 3/4 cup.

Mini Caprese Salad

Prep Time: 15 min

Level: easy

Serves: 4-6

Ingredients:

1 lemon juiced

1 small clove garlic, minced

1 cup basil leaves

1/3 cup evoo

1 pint heirloom cherry tomatoes, mutlicolored if available, halved

1 cup bocconcini(bite-sized fresh mozarella balls), drained, halved

salt and freshly group black pepper

Directions:

Combine lemon juice, garlic, basil in food processor or blender, process and stream in evoo to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.
Recipe courtesy Rachael Ray