My Cuisine To Bake And Cook

Pesto Pasta Salad

To make an excellent and savory dish it is important to use quality ingredients and that also goes for making pesto. I have lots of basil growing in a pot and won't let one leaf go to waste so today I made my own pesto for this recipe but using quality store bought pesto will do fine so don't let your not having your own pesto stop you. This is a nice summer salad and you can go from start to finish quickly. Enjoy!!

We are going to have this as a meal tonight. I am working hard to incorporate good meals as well as tasty and savory ones.

8 oz. cooked elbow macaroni
approx. 7 or 8 oz. pesto (I cup)
1/4 cup red wine vinegar
1/2 tsp. kosher salt
1 to 2 -15 oz. cans cannelini beans, rinsed and drained
1/2 -5 oz. baby arugula (3 cups) I used Red leaf lettuce
2 oz. shaved Parmigiano cheese(I used Pecorino Romano)
1/4 cup toasted toasted pine nuts (I used walnuts)

Set aside cooked, rinsed and drained pasta. Set aside.

In a large bowl stir together pesto, vinegar and salt. Add beans, cooked pasta, lettuce, half of the cheese and half of the walnuts. Toss well and serve immediately. Top with remaining cheese and walnuts before serving.

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Nectarine and Peach Pie!

Fresh nectarines and canned peaches, Why not??

Look at the result! YUM

Playing around with my original recipe that uses all fresh fruit today I was short on nectarines and I had one (1) 15 oz. can of lite peaches so I decided to mix the two and make my usual glaze to make this pie.

Approx. 2 cups sliced nectarines and peaches (Total )

For the crust I used:
1 1/2 cups graham cracker crumbs
3 T sugar
1/3 cup butter softened

Using a pastry blender or fork mix graham cracker crumbs, butter and sugar until blended. Place graham cracker mix in a 8 or 9 inch pie dish and press until pie shell is formed.
Bake 350 degrees approx. 8 minutes. Cool

For the glaze:
**1/2 cup approx. juice from can of lite peaches
add to it enough water to equal 1 cup
3 T cornstarch

**Note: if you like sweeter add 1/4 cup sugar to above or use peaches in syrup.

Whisk liquid and cornstarch until smooth. Add one cup nectarine/peaches and microwave for approx. 1 to 2 minutes. Remove from microwave and stir. Add other cup of nectarine/peaches and microwave in 1 to 2 minute increments until thickened. Cool completely and pour into prepared shell. Top with fresh whipped cream.

So "Chocolately" Zucchini Bread!

A wonderful recipe! I had to re-post and share.

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it. My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolately" and had some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite. It is one of the best for sure!! Enjoy! :)

I must have eaten 4 pieces. I couldn't stop!!

A great cake to use plentiful zucchini

My helpful grandson

Oh so good chocolate chips

It was easy to remove from the pan.

Happy Baking and Cooking from my kitchen to yours,

M.J.

Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)

Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum

8/3/12 original

A great Summer Side dish! Krispy Cauliflower Salad!

I feel as though I have been running on low as far as salads go, so today I decided to put together a few veggies that I had and wanted to use to make this guilt free side salad using fresh cauliflower as the primary ingredient. Adding some diced carrots, chives or green onion as well as red peppers(optional) diced to add color; this salad as a side would be a nice take along salad to a summer cookout.. Why not include this as one of your summer favorites? Enjoy!

1 medium head fresh cauliflower (grated)
1 medium carrot cleaned and diced
Chives chopped
red pepper (diced)

Season above ingredients with salt, pepper, olive oil and white wine vinegar. Toss!! Squeeze 1/2 lemon over mixture and toss and serve.

A nice addition to a Grilled hamburger.

Another idea for Cauliflower!When I was growing up Mom would cook the cauliflower florets to slightly tender and drain (don't overcook) and season the florets with butter and sprinkle some breadcrumbs on top. I loved her way and today I'm trying something I believe she would have never even imagined doing, using raw cauliflower as a salad. lol

Grate with a box grater on the soft cheese side.

I made the salad in a easy to store plastic container.

Easy Watermelon Tea Spritzer!

I have found that I really enjoy carbonated beverages so this is my solution to getting my carbonated beverage without all the sugar calories. Check it out!!

Easy Beverage Spritzer

1 large(23 oz) Arizona Watermelon Sweetened Ice Tea
1 qt. Club soda(for the carbonation)
Frozen raspberries, blueberries or any other frozen fruit
Ice Cubes or crushed ice

Mix all and you have a great refreshing beverage that doesn't have a lot of calories! and you don't have to use diet anything!

Low in calories and so refreshing.

Note: I have done this tea spritzer with other juice combo's. It works well with Cran/Rasp. or Tropical Punch juice. Use approx. 23 oz or less of juice and the equal amount or more of the club soda. Frozen berries for a garnish..

xo
M.J.

9/12/12

A Healthy Choice: Chicken Piccata with seasoned spinach

One of my hubby's favorite meals is Chicken Piccata.

I don't make it that often and I really don't know why although it probably is that I don't like to duplicate our meals too often and blogging really helps me with meal preparation. I love to share all my recipes to help others keep their daily menu interesting.

There are a few exceptions and that is pasta and rice. For our family those two are always a welcome addition so most recipes include some type grain.

Now on to the Chicken Piccata recipe. I found this recipe in a Prevention magazine and I try to make as many healthier meals as I can. I didn't have any pasta, rice or potato included with this meal. I'll just be adding a side salad. This recipe was generous so we can have seconds if we choose. Enjoy!

1/2 cup all purpose flour
1 1/2 lb. boneless chicken breasts
3 tablespoons olive oil
1/4 capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine(I eliminate wine most times)
1/4 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 lb. baby spinach

Combine flour and 1/4 tsp.each, salt and pepper in a 1 qt. zip lock bag. Pat chicken dry. Working in batches add chicken to bag, shake to coat and set on a plate in single layer.

Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken and cook, turning until golden brown. Cook through . Transfer chicken to plate and cover to keep warm. Add remaining 1 tablespoon olive oil to skillet. Add capers and onions, cook ,stirring until tender. Add wine, broth and lemon juice and simmer until reduced by 1/3, about 4 minutes.

Transfer to bowl or dish. Gradually add spinach to skillet with a few tablespoons water and cook, stirring constantly until wilted; about 3 minutes.

Divide spinach among 4 plates and top with chicken and sauce.

**I reversed and added my seasoned spinach to the top of the chicken.

Happy Cooking from my kitchen to yours!

A Good Healthy Choice!

M.J.

12/21/11
5/1/13

I'm making Pesto

I have a huge basil plant in a container and pine nuts left from when I made cannoli so I am putting together some pesto. Add some to your pasta and you have a great meal. I also add it to veggies or quick meals to give it a boost of flavor. Here is the recipe. I plan on using it on some toasted french bread as an appetizer but you can use it for pasta dishes as well. Enjoy!

Note: You can freeze it too! Put in small containers or ice cube trays for winter so you'll have a touch of summer in your meal. I think you can tell I have lots of basil!!!!

From my kitchen to yours,

M.J.

Lots of garlic make this pesto...perfect

Grinding coarse or

I poured mixture into ice cube trays and frozen them. When frozen removed and placed in resealable bag for later use.

Pulse in processor until desired consistency

Basil started to seed! I needed to get making some pesto.

1 1/2 to 2 cups fresh basil (washed and stems removed)
3 garlic cloves
1/2 cup pine nuts (or walnuts)
1/2 cup light virgin olive oil
salt and pepper to taste
Pecorino Romano cheese

Place all in food processor and pulse until desired consistency. Add more olive oil if necessary.

original 7/7/12 updated 7/23/12

Baked Potato Casserole! **Bonus Some Family Photos!

Today we celebrated our 46th wedding anniversary with our children and grandchildren at our home for an easy family dinner.. I made our family favorite dish Porketta and I also decided to try a new recipe for a side and I was super pleased at the results! Baked Potato Casserole!! It was posted on Facebook a few days or so ago and I thought today was a good day to try it since we were having an easy, very relaxing, anniversary dinner with the children and grandchildren.

Super delicious and special were peanut butter and chocolate fudge and marbled brownies were our dessert along with fresh fruit salad. It was a great day! A lot of laughs and funny jokes from the grandchildren as well as good conversation. A plus were looking through old photos. That is bound to get a chuckle or two or three or four!
Here is the recipe along with some photos of the beautiful day spent with family.

July 22, 1967

June 2004

June 25, 2013

Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)

1 cup evaporated 2% milk

½ cup light sour cream

1 teaspoon salt

½ teaspoon ground black pepper

2 cups shredded cheddar cheese (divided)

6 slices bacon (cooked until crispy and crumbled)

sliced green onions

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

Pasted from <https://www.facebook.com/>