Basil Walnut Pesto

 

Basil Walnut Pesto

Ingredients

• 3 c. fresh basil packed
• 1/2 c. grated Parmesan cheese
• 1/3 c. walnuts
• 2 garlic cloves chopped
• 1/2 lemon juiced
• 1/4 tsp.salt
• 1/3 c. extra-virgin olive oil

Instructions

• Put the basil, cheese, walnuts, garlic cloves, lemon juice and salt in a blender. Turn the blender on and slowly stream the olive oil into the mixture. Blend until smooth.

Notes

Ways to use pesto: Stir into cooked pasta, mix with mayonnaise for a sandwich spread, spoon onto tacos, spread on grilled salmon, stir into hummus, stir into scrambled eggs.

Peanut Noodle Salad

 

Peanut Noodle Salad

Ingredients

• 8 oz. rice stick noodles
• 6 T. fresh lime juice
• 3 T. soy sauce
• 3 T. creamy peanut butter
• 3 T. brown sugar
• 3 T. vegetable oil
• 1 red bell pepper thinly sliced
• 1/2 c. thinly sliced green onions
• 1/2 c. chopped fresh basil
• 1/2 c. chopped fresh cilantro
• 1/2 c. chopped roasted peanuts

Instructions

• Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes, drain and rinse under cold water. Drain thoroughly.
• Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, green onions, basil and cilantro and toss to combine. Season with salt if desired. Sprinkle the peanuts on the top and serve.

BBQ Brisket Sliders

 

BBQ Brisket Sliders

Ingredients

• 4 lb. beef brisket trimmed

• 2 tsp. chile powder

• 2 T. olive oil

• 1 1/2 c. cola

• 1 14 oz. can fire-roasted crushed tomatoes

Instructions

1. Trim the brisket and pat it dry. Rub the brisket with chile powder, salt and pepper. Then rub olive oil all over the brisket. Cut into 6 equal pieces. Heat a large skillet over medium heat. Add the meat to the hot skillet and brown on both sides. As pieces are cooked, place them in a large slow cooker.

2. Pour the cola into the skillet to deglaze the pan. Pour the cola mixture and the tomatoes into the slow cooker. Cover and cook on high until the meat is tender, about 6 hours.

3. Transfer the meat to a plate. Let it cool slightly then shred the meat with 2 forks. Skim the fat from the top of the juices in the crockpot. Add the shredded beef back to the crock pot and keep warm.

4. Serve on small potato rolls with sliced dill pickles.

Corn Fritters

Corn fritters

3 c. vegetable oil for frying
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. sugar
1 egg, lightly beaten
1/2 c. milk
1 T. butter, melted
1 can (12 oz.) whole kernel corn, drained

Heat oil in a heavy pot to 365 degrees.
In a medium bowl, whisk together flour, baking powder, salt and sugar.
Beat together egg, milk and melted butter.  Stir the milk mixture into the flour mixture.  Stir in the corn kernels.
Drop batter by spoonfuls into the hot oil and fry until golden.  Drain on paper towels.