Jess's Recipes

Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts  I personally prefer a bit more nuts for a heartier pesto up it to 1/2 cup  2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese   I personally use pargianno reggiano (parmesan) Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Make the pesto then put it in a small baking dish with a bar of cream cheese spread on the bottom then the pesto with a little more Parmesan on top and a few of the raw pine nuts.  Toast slices of a baguette with a drizzle of olive oil on them under the broiler in the oven.  Then heat up the pesto dip in the oven at 375 t...

Ingredients Pesto: 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil Crostini: 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Directions For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the ...

2 pounds of melon w/ rind · 1 jalapeno pepper – fine dice · 1/3 cup chopped basil · 1/4 cup lime juice · 1/4 cup minced onion red or scallion · S & P make this just before serving it and strain it first. I had this at a BBQ this past weekend and it was awesome! I highly recommend it. Just serve with tortilla chips as you would any other salsa.

I just read this recipe on another blog and wanted to save it somewhere. 1 8oz. Package cream cheese (leave out on counter to soften before using) 1 jar marshmallow fluff Juice of one large orange or other other citrus fruit Beat all ingredients together until smooth and well combined. Serve with fruit of your choice

1 (8 ounce) can water chestnuts, halved 1/2 pound sliced bacon, cut in half 1/4 cup mayonnaise 1/2 cup packed light brown sugar 1/4 cup tomato-based chili sauce Directions: 1. Preheat oven to 350 degrees. 2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish. 3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; baste the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

1 jar marinated artichoke hearts, drained and coarsely chopped 1 pkg frozen chopped spinach, thawed and well drained 2 large garlic cloves, pressed 1/2 cup sour cream 1/2 cup mayonnaise 3/4 grated fresh Parmesan cheese Pumpernickel cocktail bread, baguette slices or cut-up fresh veggies 1. Preheat oven to 375. Combine artichokes, spinach, garlic sour cream, mayo and cheese; mix well 2. Bake 20-25 minutes or until heated through. From Pampered Chef

Makes 16 pieces 4 ripe medium sized yellow tomatoes, diced 1 1/2 tablespoons minced garlic 1/2 cup chopped fresh basil 2 tablespoons extra-virgin olive oil 1/2 teaspoon balsamic vinegar Salt Freshly ground black pepper 1 French bread baguette Preheat the oven to 350 degrees. In a bowl, combine the tomatoes, garlic, basil, oil and vinegar. Add salt and pepper to taste, set aside. Slice the bread into 16 pieces about a 1/4 inch thick and place on a baking sheet. Toast the bread in the oven for about 2 minutes on each side. Top with the tomato mixture. Or serve family style with the tomatoes in one bowl and the bread in another and everyone can just help themselves

2 cups all-purpose flour 1 TBS double-acting baking powder 1/2 tsp salt 1 1/4 cups heavy cream plus additional for brushing the rounds unsalted butter, softened for spreading on the biscuits 1/4 cup firmly packed brown sugar, or to taste about 1/2 lb. thinly sliced cooked ham - In a bowl whisk together the flour, the baking powder, and the salt, add 1 1/4 cups of the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick - Cut out as many biscuits as possible with a 2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, re roll the dough, and cut out more biscuits in the same manner. - Brush the tops of the biscuits with the additional cream, prick them lightly with a fork and bake the biscuits in the middle of a preheated 425F oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and...

Makes 8 Servings Roasted Onions 8 small red onions 1/2 cup balsamic vinegar 1 TBS olive oil salt and pepper to taste Leeks 2 large leeks diced 3 sprigs fresh sage 3 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons unsalted butter Black Olive Feta Vinaigrette 1/4 cup Feta cheese crumbled 1/8 cup cider vinegar 1 TBS sherry vinegar 1/2 cup olive oil 2 cups shallots chopped salt and pepper to taste 1/4 cup black olives chopped coarsely Tart 1 sheet frozen puff pastry (Pepperidge farm) 1 whole egg with 1 tsp. water 6 oz. Feta cheese Roasted Onions: - Peel onions and place in a baking dish - Pour vinegar over the onions and drizzle them with olive oil. Season. - Cook at 350F, covered for 45 minutes and uncovered for another 15 minutes, turning onions from time to time. - Set aside and cool, then dice. Leeks: - Using a saute pan, over medium heat, sweat sage and thyme in the olive oil and butter - Add leeks and saute slowly until leeks are tender, approx. 10-15 minutes. Set aside Bla...

From The Best of Vietnamese and Thai Cooking , by Mai Pham. Serves 6 to 8 No single dish better represents the delicateness of Vietnamese cuisine than this one. Traditionally filled with juicy shrimp and pork, they also can be stuffed with grilled chicken, salmon, or just about anything, such as leftover turkey from Thanksgiving. 1/3 pound pork shoulder 12 medium-size raw shrimp with shells 8 (12-inch) round rice papers (keep extra on hand just in case you tear some) 1 small head red leaf lettuce, leaves separated and washed 1/4 pound rice vermicelli, cooked in boiling water 4 to 5 minutes, rinsed, and drained 1 cup bean sprouts 1/2 cup fresh mint leavesAccompaniments: 1 cup hoisin-peanut sauce (see below) or Vietnamese dipping sauce (see below) 1/4 cup chopped roasted peanuts for garnish 2 tablespoons ground chili paste for garnish Cook the pork in boiling salted water until just tender, about 30 minutes. Set aside to cool and then slice into 1 x 2-1/2-inch pieces. Cook the shrimp in ...

1/4 cup soy sauce 1/2 cup water 2 TBS brown sugar 1/4 cup sherry 2 green onions, cut in 1 inch pieces 1 tsp dry mustard 10 chicken wings, separated Combine all ingredients in medium-sized saucepan. Cover; heat to boiling; simmer 30 minutes. Uncover; simmer 15 minutes longer, basting frequently. Serve hot or cold. Makes 6 servings.

Buffalo Chicken Wings Gourmet July 1999 You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill. In addition, we thought we'd give a nod to the history of this recipe by using Frank's Hot Sauce (available at most supermarkets), the original ingredient in these wings. However, it wasn’t quite spicy enough on its own for our taste; we suggest adding a little Tabasco to increase the heat. Yield: Makes 6 hors d'oeuvre servings or 4 main-course servings For blue-cheese dressing 1/2 cup mayonnaise 1/4 cup plain yogurt 2 ounces crumbled blue cheese (about 1/2 cup) 4 celery ribs 3 pounds chicken wings (12 to 14) 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying) 1/4 cup unsalted butter 3 to 4 tablespoons hot sauce such as Frank's or Goya 1 1/2 tablespoons cider vinegar Make dressing: In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made...