This Chicken Pesto Pizza recipe was a huge hit with my family. And you can’t beat the gluten-free dough option. A winner!
Here’s a weeknight meal that can be thrown together with very little effort, but this Pesto Salmon Sheet Pan Dinner is no slouch when it comes to being healthy!
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets 5 from 2 votes Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings  (adjust to suit): 4 Print Ingredients 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini, cut into 1 inch dice 1 pint cherry tomatoes, or grape tomatoes 8 ounces mushrooms, baby bella or shiitake 1 cup basil, just the leaves, fresh 1 cup spinach, just the leaves, fresh 2/3 cup Parmesan cheese, freshly grated 1/2 cup pine nuts, raw 2 cloves garlic, crushed 1/2 cup olive oil salt, to taste pepper, to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in […]
Grilling season is here, and I’ve got a super easy side dish idea for you: Grilled Zucchini with Feta and Herbs! The first time I made this, my husband sat down at the table and immediately said, “That looks good!” And trust me, it was good.
If you’ve got lots of potluck events coming up this month, then I’ve got the perfect solution for you. Make a big batch of these super yummy (and also impressive) savory Pesto Cream Cheese Turnovers, throw them in your freezer, and then pull out (and defrost) however many you need to take to each event!
This is the “pot luck event” time of year so let’s talk appetizers. Below you’ll find a recipe for a super easy and insanely popular “Pesto Cream Cheese Bake” as well as some general appetizer ideas that would be the perfect real food addition to any party (holiday or not!). If you have any suggestions that I left off the list please share them in the comments at the bottom. “Real Food” Appetizer Ideas: Sliced fruit like figs, apples, pears, grapes, melon, berries, small orange segments, or place a few together on fruit kabobs with a yogurt/honey dip Olives Cheese cubes A spread for crackers like hummus, plain or flavored goat cheese, or pesto Whole grain crackers like Ak-Mak, Multiseed Original, or Triscuits Miniature caprese salad on long toothpicks (cherry tomato, small piece of mozzarella, and basil leaf Homemade whole-grain “easy cheesy crackers“ Vegetable crudite (cut veggies with ranch dip or tzatziki sauce) Lightly salted nuts (cashews, almonds, pistachios, pecans, walnuts, peanuts, etc.) Glazed nuts Proscuitto wrapped mozzarella dipped in balsamic vinegar
If you’re looking to add one more dish to your Fourth of July spread then search no more! Pasta salad is the perfect addition to a summer gathering because it can easily be made in advance and will stay fresh for days.
I used to think quinoa (pronounced keen-wah) was a rather strange ingredient. And I vowed to never post recipes on this blog that call for strange ingredients. But it seems as though quinoa is becoming more commonplace, and I am certain some of you have a bag of it sitting in your pantry and don’t know what to do with it. I admittedly let our first bag of quinoa just chill for about six months before I worked up enough courage to try something so unusual and different. It’s funny how new ingredients can do that to us. Long story short quinoa is very similar to couscous. You can eat it plain or add all sorts of seasonings and other fresh flavors to it. And we happen to think this recipe below is a real crowd pleaser. It can be eaten as a side with your lunch or dinner or brought along as the perfect addition to a potluck gathering. We also brought this salad camping the other weekend, and it would work great at an outdoor cookout as well. Trust me – you can’t go wrong so just make it, and I promise it will be gone in no time!
This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.