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Wednesday is grocery day!

Looking through the grocery store ads in today's Sun Herald, there are some terrific deals out there this week.



One of my favorites is the "Pick 5" meat sale for $19.99 at Rouses, where you can pick up some great deals. A couple weeks ago, we bought a lamb of leg that not only was a Sunday dinner, but the leftovers made a tasty Shepherd's pie.



This week, Winn Dixie and Rouses both have boneless chicken breasts on sale. Winn Dixie actually has a buy one get one on its 40 oz store brand bag, while Rouses' is the Mikey's brand 3lb bag for $5.98



Add to that, Rouses has potted basil plants 2 for $5 and you've got the basics for a tasty summer dish that was on our dinner table last night.



Fresh basil makes a wonderful basis for homemade pesto. Toss that in some cooked pasta (your choice) and some grilled chicken breasts cut into chunks and you've got dinner!



And for those of you who aren't that industrious, you can buy ready-made pesto.



Be sure to check out the grocery store ads each Wednesday in the Sun Herald.



Here's the recipe for homemade pesto and Pesto pasta with chicken:





blog post photo

Pesto



  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.





Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.





Recipe from Simply Recipes



Pesto pasta with chicken





1 16oz bag of pasta



1 8 oz carton of sliced mushrooms (optional)



4 5 oz chicken breasts, grilled



1 cup pesto (see recipe above)



Parmesan cheese for garnish





Cook pasta. Just before it's ready to drain, add mushrooms to water. Let them cook about 2 minutes, then drain all and pour into large bowl.





Spoon pesto over pasta and mushrooms and mix well. Add in chicken and toss again.





Serve in pasta bowls with Parmesan garnish and a little fresh basil. Enjoy!



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