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Archive for the tag “basil”

Chicken Pesto Wrap

Hey, remember that pesto I mentioned? Well here it is! Snuggled in a tomato basil tortilla with grilled chicken, red peppers and spinach, this made one delicious, light summer supper.

IMG_7125Chicken Pesto Wrap
Recipe for wrap and pesto from Epicurious
(Printable Recipe)

Ingredients
Makes 4 wraps
        1 cup cooked and cubed chicken
        4 tablespoons pesto (recipe below)
        4 large tortillas
        1 cup fresh baby spinach leaves
        1 red bell pepper, sliced into thin sticks
Instructions
  1. In a small bowl toss chicken with pesto just to coat.
  2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers.
  3. Place 1/4 of the chicken on top of the vegetables.
  4.  Wrap up into a burrito and repeat with remaining tortillas and ingredients.
Basil Pesto
Makes about 1/3 cup

Ingredients
        2 cups fresh basil
        1/4 cup grated parmesan cheese
        1/4 cup pine nuts
        1 garlic clove
        1/4 cup olive oil
        salt to taste
Instructions
  1. Combine all ingredients except salt in a food processor. Puree until smooth.
  2. Taste and add salt as needed.

Caprese Bread

One of my favorite things about summer in Minnesota is the Farmer’s Market. The smells, the people, the colors, the (cheap) prices – I love it all. Some of the best deals can be found on herbs. I bought a GIANT bundle of basil for $1! The friend who was with me instinctively asked, “Are you going to make pesto?” And sure, pesto is a delicious and obvious choice for a bunch of basil (and let’s be honest, I did also make pesto!), but I had an even grander plan for this bunch. Savory caprese bread! This quick bread is loaded with fresh basil, sun dried tomatoes and mozzarella, and it’s a breeze to make!

bread3

Caprese Bread
(Printable Recipe)

Ingredients

(Recipe from Will Cook for Smiles)

    1¼ cup of all purpose flour
    1 cup of bread flour
    2 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon of salt
    3½ to 4 oz of cubed, fresh mozzarella cheese
    2 tablespoons of chopped fresh basil
    ⅓ cup of chopped sun-dried-tomatoes (not packed)
    2 eggs
    2½ tablespoons extra virgin olive oil
    1¼ cups buttermilk
Instructions
  1. Preheat the oven to 350 and grease an 8×4 inch bread pan.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
  3. Add the basil, mozzarella and sun-dried tomatoes to the flour and mix until incorporated.
  4. In a separate bowl, whisk together the eggs, oil and buttermilk.
  5. Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
  6. Transfer the dough into the bread pan and spread it evenly.
  7. Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.)

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