Easy Pesto & Fettuccini - August Secret Recipe Club

Welcome to August... I could do without the recent 109 degree day, it almost made me forget I am currently living in OR and no longer in Asia. But, August does bring some of my favorite flavors, vine ripened tomatoes, ripe watermelon and lush and fragrant basil.

In fact, I am excited to share that my garden is finally complete and everything is taking off nicely. Yes, even my basil has finally started to fill out. I like to plant it between my tomato cages. There is nothing better than the smell of hot basil and tomatoes in the afternoon.

The biggest chore with fresh basil is to keep using it! See the tops below? My plants were trying to flower. That was the signal that I needed to give them all a good trim... and I had to come up with a good recipe to use all that amazing basil.

Today, not only am I finally getting to harvest the basil from my garden, but I am sliding in under the wire to share my August Secret Recipe Club recipe. This month I was given bcmom's kitchen.

Anna confesses that her blog is a way to keep track of all the recipes she really enjoys. I am sure she is never at a loss on what to make for dinner, her blog is full of great recipes. I have to admit that I wish I had been assigned Anna's blog in the Winter. I have bookmarked several of her soups to make later this year. Her Creamy Turkey and Wild Rice Soup is calling to me! But, days hitting over 100 degrees, soup is just not going to be on this week's menu!  She really enjoys cooking and modifying recipes, which is evident in her posts.

I finally decided on making her Easy Pesto & Fettuccini recipe because it was so fitting for my current predicament.

And it turned out perfectly! Almonds are one of my favorite pesto choices because they are much less expensive than pine nuts. I keep my pesto green with a thin layer of olive oil on top to prevent oxidation. But, I will be making this stuff by the truckload next weekend to stock the freezer for winter. At that time I will fill ice cube containers and top with olive oil. So worth the extra effort!

Easy Pesto
from bcmom's kitchen

You Will Need:

• 1/4 c. almonds
• 3 cloves garlic
• 1 1/2 c. fresh basil leaves, washed and patted dry
• 2 Tbsp. Parmesan (or more to taste)
• 1 pinch ground nutmg
• salt and pepper to taste
• 1/2 c, olive oil, or more to achieve desired consistency and cover for storage

Toast the almonds on a baking sheet at 450 degrees for 6-8 minutes. Turn half-way through and remove when they are fragrant and lightly toasted.

In a food processor or blender, combine the almonds, garlic, basil, cheese, nutmeg and 1/2 c. olive oil. Pulse till smooth. I usually leave small chunks in mine, Season with salt and pepper to taste. Serve immediately by tossing with fresh cooked pasta and adding reserved pasta water till the pesto coats all the pasta. 

To store the pesto, place in an airtight container. Smooth the top and pour a small amount of oil on tip to cover. If freezing, place prepared pesto in an ice cube tray and cover each well with a little oil. Cover with wrap and freeze. Once frozen, the pesto cubes can be popped out and stored in a zip topped container. 

Now, the original recipe was for pre-made fettuccini but, since it was Sunday, I broke out the food processor and my new Kitchen-Aid pasta rollers for good old fashioned homemade fettuccini. Don't worry, I don't always have time to make fresh pasta... but, it is always a treat. If you haven't tried your hand at it, I urge you to try it. Check out my Shrimp Scampi post for info on making your own pasta noodles.

There is something just so satisfying about seeing all that beautiful pasta out to dry. Well, maybe not as satisfying as that first bite of homemade fettuccini noodles with fresh pesto.

Yum!

Of course, Anna's pesto recipe could be used in so many other great ways... I also love pesto with tortellini, on chicken and even with tomatoes. To me, pesto is such a great and fresh gift from summer on the farm.

Enjoy...

An InLinkz Link-up

Daregal Gourmet Fresh Frozen Herbs for Easy Salmon Anytime

*Disclaimer - I received a sampler of Daregal Gourmet fresh frozen herbs to review as a part of a Blog Friendly PR campaign. All opinions are my own and no compensation was received.

This week I received a great surprise, fresh caught Salmon. My Dad fished most weekends when I was younger and, since my husband is not into fishing, I am grateful for the fishing enthusiasts we know. Those who share, are even better! Salmon is a fish we have and love eating here in Oregon. I love the beautiful, bright color and taste of fresh Salmon. To do it justice I don't like to bread, fry or cover-up the flavors. This beautiful fish needed a gentle touch.

This year my hopes for a garden were more ambitious than I had time for. In my final trimester of pregnancy I just couldn't get myself outside to get everything planted. My space was quickly overgrown and what I did plant withered away under the hot sun when the baby was born. So I didn't have my usual outlet for fresh herbs.

Now, the prices of fresh herbs in my local grocery store are pretty wild. I usually only need a tiny amount of herbs but just can't stomach the prices. So let me introduce you to Daregal Fresh Frozen Herbs.

This is the lovely selection I was sent - Tarragon, Parsley, Garlic and a Tzatziki mixture. Each carton contains fresh herbs, frozen and ready to be used as needed. Whether you need a little, or a lot, just shake or pour out your portion and put the rest back into the freezer. There is no need to thaw before using. With handy, easy-to-use shakers built onto the cartons these herbs are a frugal cook's friend.

I portioned out the Salmon and froze the extra to be used later. This will keep us in heart-healthy Salmon for quite a while.

I prefer my Salmon with the skin on. This is wild-caught so there isn't as much fat between the meat and the skin, but there is a little. It will keep the fish moist. Cooked skin-side down, the fish will pull away easily when done.

I wanted to dress my Salmon simply with an herb butter. Any combination of herbs will do, but I chose garlic and parsley with a splash of lemon juice and a little salt and pepper. Throw the ingredients into a blender or food processor and pulse it up.

I used a whole stick of unsalted butter so I will have more to use for the remaining Salmon. Just refrigerate for later use.

I smeared a little on my fish and placed the fish on a aluminum foil tray right on our smoker. I like to bake our fish on the Traeger to keep all the smells and any mess outside. That also leaves my oven free for other items. The smoker can be used just like an oven.

Our fish was about an inch thick and it took just under 30 minutes at 350 degrees to finish.With all those herbs and chunks of garlic, it looked amazing. I love that I didn't have to do any slicing or chopping to make the herb butter.

While I waited for my Salmon to rest, I made a quick Tzatziki sauce with the Daregal herb mix and a little sour cream.

It would be equally delicious mixed into Greek yogurt (as usual), but this is our favorite way to make fish sauces. The sour cream adds a lovely tang to the vibrant herb flavors and cool cucumber chunks.

Okay, this is such an easy way to prepare Salmon. Ready for the recipe?

Baked Salmon with Herb Butter and Tzatziki Sauce

You Will Need:

• 1 large Salmon fillet, about an inch thick
• 1/2 c. butter, at room temperature
• 2 Tbsp. Daregal Parsley
• 1 Tbsp. Daregal Garlic
• 2 Tbsp. lemon juice
• salt & pepper to taste
• 1/2 c. sour cream
• 2-3 Tbsp. Daregal Tzatziki Mix

Preheat your smoker or oven to 350 degrees.

Rinse your Salmon fillets and then create a foil tray to sit your fish on. Set the fish aside at room temperature while you make the herb butter.

In a blender or food processor, combine the butter, herbs, and lemon juice. Mix and then spread a small portion over your fillet. Salt and pepper the fish well.

Place on the smoker, or in your own, for 25 - 30 minutes. Thicker fillets will take longer to cook. The fish should come to an internal temperature of 145 degrees.

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Why choose fresh frozen herbs? Well, I love fresh from the garden, but let's be honest. They go bad fast. And buying them in-store? Well, the tender leaves are not the only parts you have to pay for. Refrigerated purees are also convenient, but they are loaded with salt and preservatives to make them last. Daregal's products are available all year round and can last in the freezer up to 3 years!

Where can you find Daregal Gourmet Fresh Frozen Herbs? Order them online at Amazon.com and in the Northeast region find them at Stop n Shop, Giant Landover, and Shaws.

Now, what would you make with Daregal Gourmet Fresh Frozen Herbs?

Giveaway Time!!

One lucky Adventures in All Things Food & Family reader will win their own assortment of Daregal Gourmet Fresh Frozen Herbs. Giveaway ends 10/15 at midnight PST. Open to the US. Good luck! 

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Getting a Hand with Holiday Cooking from Handi-Foil

Mmm.... the holidays bring back some of my favorite childhood recipes, smells and memories. Now as a Mom I have my own food traditions to uphold. I enjoy the love I can put into my food and the chance to spend the holidays with my family. That doesn't mean I look forward to the mountains of dishes I will create.

Whether you are hosting Thanksgiving Dinner, throwing a holiday party or sharing your holiday favorites with friends, wouldn't it be nice if the cooking, taking and storing of your food was hassle free?

Handi-Foil is a great option for saving time. Handi-Foil offers a whole range of pan options to have all of your favorite holiday dishes covered. From simple storage containers for leftovers, to cake pans and roasters, there are even  Eco-Foil options that made from 100% recycled aluminum. I was sent an assortment of pans to use for some of my favorite holiday eats. I made an herb roasted bird and rosemary  potato rolls for my family.

The herb roasted chicken is a classic my Mom likes to make. My husband has never been a big fan of turkey, so this is my compromise. Simply dressed with an herb compound butter, the meat is tender, juicy and aromatic. Really, the recipe couldn't get much simpler.

I grabbed whatever herbs were still lingering in my garden. Some thyme, rosemary, chives, parsley, garlic and lemon will add big flavor without a lot of salt or preservatives.

I made up my compound butter ahead of time, it just needs to come to room temperature before dressing the chicken.

Herb Compound Butter

You Will Need:
1/4 c. unsalted butter
4 cloves garlic
1 lemon, zested
1/2 lemon, juiced
1/2 c. herbs, a combination of your choice
Olive oil to
Salt & Pepper to taste

Chop the herbs roughly and grate or press the garlic cloves. Add all the ingredients to a food processor or heavy duty blender, such as a Blendtec. Add enough olive oil so it will mix together. Refrigerate until you need it and let it come to room temperature before preparing the bird.

Preparing the actual chicken, or turkey with the compound butter is very easy. You can see how I do it from start to finish in my video.

Herb Roasted Chicken

You Will Need:

1 small chicken

Herb compound butter

2 onions

2 celery stalks, chopped

2 carrots, sliced

1/2 lemon

1 roasting bag

1 Handi-Foil roasting pan

Preheat the oven to 450 degrees.

Let your chicken and compound butter come to room temperature for 15 - 20 minutes. 

Gently separate the skin from the chicken by slipping your fingers between the two. Work compound butter under the chicken skin and then on top of the bird. Tie up or poke legs back into the bird to keep them tight to the body. (Check out this slick, no-string trussing trick in the video)

Place your bag inside the roasting pan and create a layer of vegetables and herbs. Set the bird on top and close the bag. Pull the bag away from skin if possible.

Bake at 450 degrees for around 25 minutes. Then turn down the heat to 350 degrees for an additional 35 minutes or until the internal temperature reaches 165 degrees. Cooking times will vary depending on the size of your bird.

It was moist, juicy and simple. The herbs gave it a nice flavor to enjoy on it's own after roasting, but won't overpower the leftovers in case you want to use them in quesadillas or burritos later. That would be my husband's favorite way to enjoy that after turkey day stash.

Since the Handi-Foil pans were so easy to use, I also decided to make my husband's favorite potato rolls. I used one of the stuffing pans and it was the perfect size for one batch. I will be using my remaining 3 pans to make more rolls to freeze ahead for the holidays. That recipe I will share with you in my next post where I will also be able to give away Handi-Foil pans to two lucky readers. Stay tuned!

Be sure to check out the Handi-Foil website for a complete list of products to make your holidays easier. You can also connect with Eco-Foil on Facebook for more great recipes and ideas.

Now I want to know, what holiday dishes would you create up in your Handi-Foil pans?

*Disclaimer - This post is brought to you thanks to Handi-Foil, the most trusted name in recyclable container foilware products, made 100% in the USA. All opinions expressed are my own. 

DIY Healthy Herb Ranch Seasoning #Recipe

We snack on a lot of sliced veggies in our house...carrots, green peppers, cauliflower, the list goes on and on. All are fresh out of the ground.

In the Summer I enjoy having a fresh batch of buttermilk ranch dip handy. Unfortunately, fresh herbs are harder to come by in the Winter months and those teeny-tiny bundles of fresh herbs at the grocery store cost an arm and a leg!

I keep an herb garden, but in Oregon it is hard to keep all my herbs going year round.

Of course you can grab a handy packet of ranch seasoning mix, but have you looked at the ingredient list closely?

Maltodextrin, salt, MSG... not a lot of it would fall under the "real food" list. This year is all about making real food for my family and this packet just wasn't going to cut it. So let's throw together our own dried herbs that we can mix with our choice of light sour cream or Greek yogurt!

You Will Need:

• 2 Tbsp. dried parsley
• 1 Tbsp. dried chives
• 1 tsp. dried dill
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1/2 tsp. dried basil
• 1/2 tsp. black pepper
• 1/2 c. light sour cream (added later)

*optional to taste
paprika (smoked or sweet)
oregano
cayenne pepper
salt
Spike Seasoning
dehydrated onion or garlic pieces

The measurements give you a rough idea of what I use. Add all your herbs and seasonings and mix thoroughly. Fell free to play around with your family's favorite flavors. Do you like more garlic? A little cayenne pepper?

 Store the seasoning mix in an airtight container.

To use, just measure 1 Tbsp. of spices for 1/2 c. sour cream or Greek yogurt. The flavors will really mature if you mix your dip and then let it sit in the fridge for 30 minutes.

Enjoy!