Fettuccine with Pea Pesto

SK Fettuccine with Pea Pesto

I saw this delicious-sounding recipe on Smitten Kitchen awhile back and have had it bookmarked to try for months.

Brennan and I made it tonight and it was quite good!

I like the idea of pea pesto instead of the standard basil or spinach for a change.

Using frozen peas works beautifully.

I served it with fish and fruit.

Start by cooking frozen peas for 2 minutes then draining them and pouring them into an ice bath.

Drain the peas and put all but 1/2 c into the food processor.

Add garlic, walnuts or pine nuts, and Parmesan cheese and pulse away.

Drizzle in olive oil as you're pulsing.

Add the reserved peas and you're ready for your pasta.

Cook your pasta and reserve 1/2 c of the liquid.

Combine the pesto, peas, pasta, and water.

Season to taste and top with Parmesan.

Mmmm.

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Buon Appetito!



Cheeseburger Cups

Michelle's Cheeseburger Cups

Michelle at Decor and the Dog shared this recipe on her blog and I happily modified it for my family.

It's a kid-friendly favorite.



You press buttermilk biscuits into muffin tins.

You brown ground beef and mix it with mustard (I use a mix of yellow and spicy), ketchup, and Worcestershire sauce. 

You add the mixture to the biscuits and top with shredded cheese.



Cook at 400* for 15 minutes and voila!

This recipe makes 20-24 cheeseburger cups.

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Bon Apetit!

Watermelon Agua Fresca

Watermelon Agua Fresca

This was one of my favorite drinks I learned to make when we lived in Mexico.

This weekend Thomas had a friend staying over so I made this with breakfast yesterday.

What a hit!

Agua Fresca or Agua de Fruta is sold throughout Mexico - in restaurants, at resorts out by the pool, and by street vendors everywhere.

Thomas got addicted to the mango version when we went to a resort in Manzanillo.

It's super easy and delicious.

You blend 4 cups of a watery, fresh fruit with 1/2 cup of water and 2 Tbsp of sugar. 

The amount of sugar varies with your taste and the sweetness of the fruit.

I usually stick with 2 Tbsp.

Once blended it's important to strain it for pulps or seeds.  I usually end up with just 1/4 c pulp left after smushing it through with a spoon. 

Then garnish with lemon, lime, or mint.

If you have a flavored simple syrup on hand, you can substitute that instead of the water and sugar.

Lime simple syrup is really popular with watermelon.

Other popular fruit varieties are:  cantaloupe, mango, papaya, guava, strawberry, and lime.

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Buen Provecho!



Grilled Bananas

Grilled Bananas

I found this delicious grilled bananas recipe on eighteen25.

It's so simple and healthy and I really should cook this recipe more often!

Slice open bananas making sure not to slice all the way through. 

Open up the bananas a little and insert your favorite toppings.

I like the combination of mini chocolate chips and chopped walnuts.

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Enjoy!

Chicken Enchiladas

Chicken Enchiladas

I really can't go wrong serving Mexican at my house.

And Mexican that I can make ahead of time and pop in the oven when we get home from various kids' activities in the evening is even better!

Last night I made Chicken Enchiladas and they were a hit.

I will definitely add this dish to our family favorites.

Because I didn't want anyone picking out chiles, I blended them with the sour cream before adding to the rotisserie shredded chicken and cheese. 

You could certainly use more than 4 oz of chiles.  I will probably double it next time.

You can use any kind of shredded cheese like Monterrey Jack or your favorite Mexican variety.

Then I heated the corn tortillas in the microwave for 30 seconds, filled them and lined two dishes.

I ended up making 20 enchiladas.

Then I covered them with the remaining chicken/sour cream/cheese/chile sauce and sprinkled with the remaining cup of cheese.

When we got home from swimming I popped them in the oven for 30 minutes and served with fruit.

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Buen Provecho!