Creamy Pesto Chicken With Roasted Tomatoes

This recipe is a good example of why I created this blog: to archive recipes that I like but will never again remember to make. I made this several weeks ago, took photos to remind myself what was in it, and then couldn't remember where the recipe came from. We really enjoyed the Creamy Pesto Chicken With Roasted Tomatoes and was so happy to stumbled upon the recipe today. I followed the recipe completely, only making for two instead of four. Also omitting the pine nuts - only because I didn't have any. Oh yeah, and also used Ricotta instead of Mascarpone. Other than that, I honestly followed to recipe - honest!

I suppose the photo below was sort of a note to self: NEVER cook raw beans EVER AGAIN!!! At the Farmer's Market a few weeks back, I was so excited to find fresh Cranberry Beans. Once home, I shelled, boiled, then sauteed in olive oil, garlic, and herbs. Once to what I thought was a good point, I added mushrooms and tomatoes, cooking until softened. Now, I think since MOST of my kitchen attempts come out very well (modestly speaking, naturally), I might - at times - get a little over confident. This was one of those occasions. Good idea, but the beans were not cooked. They were vile. If I do say so myself. Do you know how to cook fresh beans? If so, please do share. My ego is bruised and I am determined to master the art of cooking fresh beans.

It was a truly humbling experience and I have withdrawn my application from Hell's Kitchen. Kidding. Well, not really.

Creamy Pesto Chicken With Roasted Tomatoes

This recipe is a good example of why I created this blog: to archive recipes that I like but will never again remember to make. I made this several weeks ago, took photos to remind myself what was in it, and then couldn't remember where the recipe came from. We really enjoyed the Creamy Pesto Chicken With Roasted Tomatoes and was so happy to stumbled upon the recipe today. I followed the recipe completely, only making for two instead of four. Also omitting the pine nuts - only because I didn't have any. Oh yeah, and also used Ricotta instead of Mascarpone. Other than that, I honestly followed to recipe - honest!

I suppose the photo below was sort of a note to self: NEVER cook raw beans EVER AGAIN!!! At the Farmer's Market a few weeks back, I was so excited to find fresh Cranberry Beans. Once home, I shelled, boiled, then sauteed in olive oil, garlic, and herbs. Once to what I thought was a good point, I added mushrooms and tomatoes, cooking until softened. Now, I think since MOST of my kitchen attempts come out very well (modestly speaking, naturally), I might - at times - get a little over confident. This was one of those occasions. Good idea, but the beans were not cooked. They were vile. If I do say so myself. Do you know how to cook fresh beans? If so, please do share. My ego is bruised and I am determined to master the art of cooking fresh beans.

It was a truly humbling experience and I have withdrawn my application from Hell's Kitchen. Kidding. Well, not really.

Spinach, Tomato, and Orzo Salad

One of my favorite sides to get from the deli at Morton's Market is Spinach and Orzo Salad. Well, Morton's moved out of my neighborhood a year ago, and I've been Orzo free since. I had a strong craving for it the other weekend, and instead of driving to their other location, I decided to make my own. It was so easy and we loved the results, I felt silly that it had taken me so long to make myself. The guide for my salad was one I found by Rachael Ray. Hers was the closest to what I was looking for. Mine is pretty true to her recipe, with just a few slight changes. For Ms. Ray's unadulterated recipe, please click here. Below are my notes on what I changed on her recipe. Hers looked great, I was just missing the lemon and wanted to add feta so had to come up with something slightly different. Sorry you can't see the tomatoes. I used mini Cherokee Purple Tomatoes. By the time we were ready to eat I was so hungry that the photo was an afterthought.

Ingredients
* 1 bunch spinach, washed, dried, stems removed
* 1 pint grape or cherry tomatoes, halved
* 1/2 box of orzo, cooked to al dente
* 2 tablespoons extra-virgin olive oil
* bunch of basil leaves, torn or thinly sliced
* Salt and pepper
* 2 tablespoons of prepared Greek Salad Dressing
* 4 oz Feta cheese, crumbled

Directions
Thinly slice spinach and put into the bottom of a mixing bowl, followed by the halved tomatoes.

Once pasta is cooked and drained, add on top of tomatoes and spinach to slightly wilt.

Drizzle olive oil and salad dressing over orzo and veggies and mix well.

Add basil and salt and pepper and mix again.

Add feta, stirring again to mix.

Taste your orzo to adjust seasonings and serve.

Season to taste.

Serves 4

My Herb Box

As I can't really plant much outside, I like to keep a container of herbs on my lanai. Here is an updated photo of my herb box taken on 03/07. In my last Herb Box posting, I had planted the Nasturtiums (02/15). My dill didn't make it, so am going to purchase one to replant. They were still doing really well, as was my Cilantro that popped up from roots that I had planted last summer. This was a very unexpected and very welcome surprise. Harry's Chives were still doing well, but my Basil had run it's course, so I bought an organic Dandelion plant to add in it's place. I love Dandelion Salad, so am looking forward to seeing how this grows.

I don't seem to have much luck keeping Cilantro, so I'm enjoying it while I can. We had Tacos tonight so it was nice to go and harvest my own. Maybe I will be more successful this time around, but it seems like once the summer rains begin, my Cilantro disappears.

This photo was taken on 03/15. Just one week after the first photo in this post! My Nasturtiums are growing like mad! I can't wait to see what color they will be. The Cilantro is taking over and is really filling in the container, and my Dandelion is doing well.

It keeps getting greener and larger by the day. My gnomes are enjoying the shade... This is the best my herb garden has ever looked. I use an organic planting matter mixed with a little planting soil. To enrich the soil, I add the used leaved from my morning cup of tea. Right now I'm drinking an Earl Grey Green Tea, and it seems to be suiting my herbs. Now I don't do this every day, but about once a week. The additional left over tea gets mixed in with our coffee for my gardenia and roses. Every 6 weeks I do Jerry Baker's "Happy Herb Tonic". This is the first time I've done it religiously, and I really think I can tell a difference.

If you are interested in this post, please check back in a few weeks. I'm going to be posting updates on what I've done right and wrong. Hopefully there will be more rights than wrongs! If you have an tips, suggestions, or advice, I'd love to hear from you!!!

Ikea's Basil From Seed

While I do have a fairly green thumb, I've always been intimidated by gardening from seed. For Christmas this year, my fab friend Gloria gave me a bag of goodies from Ikea. In the bag was this kit to grow basil from seed. I started it on 03/07. In the pot was a disc of potting matter that you soak for 15 minutes in 1 cup of water. It expanded to fill the pot, then you scattered the seeds on top... and wait.
I'm not known for being the most patient person, but this really started to sprout in days! One week later, on 03/15, this is what I woke up to find:
By 03/30 the bright green sprouts had started to take a yellow hue. I was also noticing fuzzy mold spores starting to appear. As the instructions weren't entirely clear, I wasn't sure how much water or sun I should be giving it. I'm not sure if there was something I was doing wrong or even how to correct it.
By 4/07, the mold was starting to take over. Sadly, this was the end of my Ikea basil plant.

Gardening: Herb Garden

Here is a look at the beginning of my herb trough. In this photo, I've got Lemon Thyme and Basil, along with my Curry plant that is waiting to be transplanted. Yesterday afternoon, I also added an anemic looking Dill plant and transplanted some Chives. I'm not expecting either of those to survive, but fingers crossed. You will also notice Alfie and Archie, who stand guard over the herbs.