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Tag Archives: pesto

Extra Thin and Crispy Goat Cheese Tart with Spinach and Thyme Pesto

22 Sunday May 2016

Posted by Inside Kel's Kitchen in Cooking, Food, Recipes, Vegetarian

≈ 7 Comments

Tags

Goat Cheese, Pastry, pesto, spinach, tart, tomatoes, vegetarian

This was originally posted by another blogger, but I’m a sucker for goat cheese, so I wanted to post, so I can try it some time in the future. Yummmm!

A real favourite of mine when it comes to vegetarian meals. This is quite a thrifty little meal from Lorraine Pascale! It always goes so much further than you expect. In fact – I have some packed up for my lunch tomorrow! I would definitely recommend making your own pesto – you can really taste […]
https://teatimegems.wordpress.com/2016/05/12/extra-thin-crispy-goats-cheese-tart-with-spinach-thyme-pesto/

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Tomato Pesto Gnocchi with Chicken and Olives – A Quick Dinner For One!

31 Thursday Mar 2016

Posted by Inside Kel's Kitchen in Cooking, Food, Recipes, Vegan, Vegetarian

≈ 10 Comments

Tags

basil, Chicken, gnocchi, kalamata olives, marinara, parmesan, pasta, pesto

 On nights when my husband and daughter go to our church’s youth group, we usually just grab leftovers to eat for dinner. The other night, I was in the mood for something other than the leftover risotto we had, so I decided to get a little creative! How about gnocchi with chicken, Kalamata olives, tomato pesto and fresh basil? Worked for me! It was delicious!
I had some dried gnocchi in the pantry, leftover marinara and pesto sauces and some pre-grilled Foster Farm chicken in the fridge. I almost always have fresh basil and a jar of Kalamata olives hanging around the house, so a tasty dish was coming together! Kalamata olives aren’t everyone’s cup of tea, but I loved the additional acid that they added to the dish.

This dish could easily be adapted to be vegetarian or even vegan by eliminating the chicken and/or cheese. It was super quick to make (about 10 minutes) and was enough for me with 1 or 2 servings leftover.

So here’s what I did….

Tomato Pesto Gnocchi with Chicken and Olives

16 oz. package of Gnocchi

1 cup marinara

¼ cup pesto (I used jarred sundried tomato pesto)

¼ cup Kalamata olives, sliced

5 oz. grilled chicken strips

5 fresh basil leaves, cut in strips

Parmesan cheese

Cook gnocchi according to package, usually boiling it 3-5 minutes. In a small saucepan, warm marinara, pesto, olives, and chicken. When gnocchi is cooked, drain and toss with sauce and chicken. Serve topped with fresh basil and grated parmesan.

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Homemade Pizza – Make the Crust in Your Bread Maker

26 Saturday Mar 2016

Posted by Inside Kel's Kitchen in Baking, Cooking, Food, Recipes

≈ 20 Comments

Tags

barbecue sauce, basil, bread maker, Cooking, Food, homemade, pesto, Pizza, recipe, sausage

  
Pizza is my kryptonite! Once I start eating it I have a hard time stopping, so I don’t have it very often. Because of the depravation, I had been craving the stuff. I figured if I make my own pizza, I can control what goes into it, so it must be a little healthier, right?!?  I don’t now how healthy it was, but it sure was good! I made my crust dough in my bread maker, which made that portion easy peasy and it turns out a great crust!

From the pictures you’ll notice we made two different types of pizzas. I made one for my husband and me and my daughter made one for her and her friend. The crust dough recipe below makes enough for two crusts in a single bread maker batch. My obsession with ranch salad dressing mix continues! I decided to add a tablespoon to my dough and it added a nice extra bit of flavor and you could see the seasonings in the dough.

So here is what we did…

Bread Maker Pizza Crust

1 1/2 cups water, 80 degrees (I microwave it for about 30 seconds)

4 tbsp vegetable or canola oil

4 cups bread flour

1 tsp sugar

1 tsp salt

1 tbsp ranch salad dressing mix

3 tsp fast rise yeast

Put ingredients in bread maker pan in this order. Before adding yeast, create a well in the center by pushing flour out to the edges. Pour yeast in the center of well. Set bread make to dough cycle and turn on. You don’t want this to bake in your bread maker!

When cycle completes, place dough on a floured surface and knead for 15 minutes. Cut dough ball in half. Place dough on greased pizza pan or stone and roll or press into place. This makes two 12-14 inch pizzas. I have one round pizza stone, so we made one on there and then I made the other on my rectangular stone baking pan. After rolling out dough, let dough rise in a warm place for 20 minutes. Top as desired and bake in a 425 degree oven, one pizza at a time, for 20 minutes.

So what did we top our pizzas with, you ask?

Pizza #1

  • Sauce: I used jarred sauce and mixed some Sundried tomato pesto into a marinara sauce
  • 1st layer motzarella cheese
  • Turkey Pepperoni
  • Lowfat Jimmy Dean Sausage (I browned this in a skillet first and crumbled over pizza)
  • Fresh basil leaves
  • Sundried tomatoes
  • Mushrooms
  • Green onions
  • Sliced black olives
  • 2nd layer of motzarella cheese

Pizza #2

  • Sauce: Sweet Baby Ray’s BBQ Sauce
  • 1st layer motzarella cheese
  • Grilled Chicken – I was feeling lazy and bought pre-cooked chicken
  • Pineapple chunks
  • Onion
  • 2nd layer motzarella cheese

Both pizzas were great! The second pizza was similar to a version that our local pizza joint, Mountain Mike’s Pizza, offers. Their version also has bacon on it, but one of our girls doesn’t eat bacon, so they left it off. It was still delicious though!!!

We had plenty of pizza left over. This could have easily fed 6-7 people. We also had salad with our pizza.

 

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Lobster Avocado Pesto Pasta – Food of the Gods I Tell You!!!!

23 Wednesday Mar 2016

Posted by Inside Kel's Kitchen in Cooking, Food, Recipes

≈ 11 Comments

Tags

avocado, Cilantro, Cooking, Dinner, Food, fresh, healthy, lobster, pasta, pesto, spaghetti

  

The photo of this blog post alone had me! Lobster and avocado!?! Food of the gods!!! This is a recipe I will definitely have to try and I will let you all know if I do!

lobster avocado pesto pasta my own recipe   pesto 2 ripe avocados 2 green onion sprigs juice of 1/2 lemon 1/4 cup cashews 1/4 cup olive oil 1/4 cup parmesan cheese 1/4 cup cilantro leaves 1 tsp garlic powder 1 tsp salt 1 tsp black pepper pasta 1 lb spaghetti pasta 1/2 lb langosta lobster […]

http://cookingfromtheheart.net/2016/03/16/lobster-avocado-pesto-pasta/

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Pesto and Feta Stuffed Chicken

28 Sunday Feb 2016

Posted by Inside Kel's Kitchen in cooking, Food, Meat, Recipes

≈ 5 Comments

Tags

Chicken, Cooking, Feta, Food, pesto, Pesto and Feta Stuffed Chicken, recipe, stuffed

  

This pesto and feta stuffed chicken looks so delicious and fairly easy to make! I can’t wait to give this one a try!

OK so I just finished this post and it’s gone…. So you get to see my second version.  Not sure what happened to it I had just saved it and the only thing that was left was the last picture i put in and the title.  So here we go with round two of this. […]

https://theartofallthings.wordpress.com/2016/02/26/pesto-and-feta-stuffed-chicken/

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Sundried Tomato Pesto – Why Did I Wait Until Now To Make Pesto?!? It’s So Easy!!!

26 Saturday Sep 2015

Posted by Inside Kel's Kitchen in cooking, Food

≈ 4 Comments

Tags

basil, cashews, Cooking, Food, food processor, pasta, pesto, sauce, sundried tomato

  
Well there is no going back now! I finally made pesto for the first time and now my family is hooked. I don’t know why I’ve never tried it before. It was so easy and very delicious!  I actually tried it a couple of different ways and both were great!

I’m sure most of you have had pesto before, but if you haven’t it’s a fairly thick sauce usually served over  pasta. It’s also a great spread on bread or can be used sparingly as  a dipping sauce. I say sparingly because it is a pretty intense tasting sauce and be forewarned  that it can leave you with pretty garlicky breath.

So for those of you that are like me and haven’t dipped your toe in the pesto making pond, I hope this will encourage you to do so!

Sundried Tomato Pesto

3 cups packed fresh basil leaves

4 cloves of garlic

3 oz. sundried tomatoes

1 tablespoon lemon juice

1/4 cup pine nuts or cashews (The first time I made it I used cashews and it was just as delicious as with the more traditionl pine nuts)

1/2 cup olive oil

3/4 cup grated fresh parmesan (FYI – In my humble opinion, this should NEVER, EVER come out of a green canister)

Combine all ingredients in your food processor (or use your immersion blender) and blend until it is a smooth paste.

That’s all there is to it! See how easy!! I hope you’ll give it a try!

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