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Written By: kittencal on August 15, 2011 No Comment

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Oven roasting brings out the intense tomato flavor, this is wonderful with red ripe summer’s garden tomatoes and fresh basil

You may use as many tomatoes as you like

Also see my Roasted Cherry Tomatoes

INGREDIENTS:

8 plum tomatoes (about 2 pounds)

2 -3 tablespoons chopped fresh basil (or about 1 teaspoon dried, fresh is better to use for this)

2 -3 tablespoons olive oil

2 -4 garlic cloves, minced (or to taste)

salt and fresh ground black pepper

freshly grated Parmesan cheese, optional

INSTRUCTIONS:—————————————-

Set oven to 375 degrees.

Prepare an 11 x 7-inch glass baking dish.

Core the inside of the tomatoes

Cut in half lengthwise.

Place in a bowl then add in basil, olive oil, salt and pepper; toss to coast well.

Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.

If desired, sprinkle with grated Parmesan cheese before serving.

Written By: kittencal on August 1, 2011 No Comment

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Spoon on top after the pizza is baked, it does not matter what kind of pizza that you make, also great for baked focaccia

Amounts listed yield enough topping for one 12-inch pizza

Use only plum tomatoes for this

Ingredients:

1-1/2 cups chopped plum tomatoes (2 medium tomatoes)

1/2 cup fresh basil leaves, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon dried thyme

1/2 teaspoon balsamic vinegar

1/2 teaspoon salt

fresh ground black pepper, to taste

freshly grated Parmesan cheese, optional

INSTRUCTIONS:——————————————–
In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar and salt.
Season with pepper to taste
Spoon/spread over the baked pizza.
Sprinkle with Parmesan cheese if. desired
Posted on recipezazz.com
Written By: kittencal on July 31, 2011 No Comment

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Plan ahead this needs to chill for at least 4 or more hours before using

INGREDIENTS:

2 tablespoons chopped fresh basil(can use more)

1 tablespoon olive oil

2 teaspoons dried oregano

1-1/2 teaspoons sugar

1 garlic clove, minced

1 (14.5-ounce) can petite-cut diced tomatoes, undrained(use only petite-cut)

1 (6 ounce) can tomato paste

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

Combine first 7 ingredients in a medium bowl.

Season with salt and pepper to taste.

Refrigerate for at least 4 hours or more before using.

Posted on recipezazz.com

Written By: kittencal on July 29, 2011 No Comment

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Yield 8 rolls

INGREDIENTS:

8 lasagna noodles, cooked

4 cups prepared marinara sauce

2 cups shredded mozzarella cheese

Filling:

olive oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1 (8-ounce) package sliced mushrooms, coarsely chopped

4 cups packed fresh baby spinach

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

1/2 teaspoon cayenne pepper, or to taste

2 tablespoons minced fresh basil

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking  dish.

Spread 2 cups of marinara sauce into bottom of the baking dish; set aside.

Heat oil in a a medium skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet)..

Add onion, chopped mushrooms, spinach, and 3 garlic cloves; cook 5 minutes or until onion and mushrooms are tender; transfer to a bowl

Mix in mozzarella, ricotta and Parmesan cheese, 2 tablespoons basil and cayenne, then season with seasoned salt and pepper to taste.

Place cooked noodles on flat surface; divide the cheese mixture over noodles, then roll up jelly-roll fashion, starting with short side.

Place the rolls, seam sides down in baking dish.

Pour remaining 2 cups of sauce over the top.

Bake covered with foil for 30 minutes.

Remove from oven then sprinkle with 2 cups of mozzarella cheese; return to oven for another 10-12 minutes.

Posted on www.recipezazz.com

Written By: kittencal on July 29, 2011 No Comment

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An easy meal to make with your prepared pesto, this is really good I’ve made it many times with my pesto, amounts are really only a guideline you can adjust to amounts you like

Servings 4

INGREDIENTS:

4 ounces uncooked angel hair pasta

1-1/4 pounds uncooked peeled and deveined large shrimp

1/4 cup prepared pesto, divided

1-1/2 cups halved grape tomatoes

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

Cook pasta according to package directions, omitting salt; drain then transfer to a bowl and toss with a little oil to prevent sticking.

In a large skillet cook the shrimp in just a small amount of oil until the shrimp turns pink; toss with 2 tablespoons pesto and the halved grape tomatoes.

Stir in pasta and 2 more tablespoons of pesto (can use more pesto) heat through over low heat stirring.

Top Parmesan with cheese.

Written By: kittencal on July 29, 2011 No Comment

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This is wonderful served with crusty bread or tossed with hot cooked pasta!

INGREDIENTS:

1 prepared recipe for Kitten’s Basil Pesto

1/2 teaspoon cayenne pepper

2 large ripe red tomatoes, finely chopped

INSTRUCTIONS:————————————————-

Spoon prepared pesto in a bowl; mix in cayenne pepper and chopped tomatoes.

Written By: kittencal on July 29, 2011 No Comment

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Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

3/4 cup butter, softened

1 teaspoon hot sauce

1 teaspoon seasoned salt, divided

1/2 teaspoon fresh ground pepper

1-1/2 cups sun-dried tomatoes in oil, drained

2 (3-ounce) packages cream cheese, softened

1/3 cup tomato paste(no subs use only tomato paste)

4 garlic cloves, minced

1-1/2 cups firmly packed fresh basil

1/4 cup pine nuts

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 cup freshly grated Parmesan cheese

crackers or baguette slices

INSTRUCTIONS:————————————————

Beat the two (8-ounce) packages cream cheese with butter, 1/2 teaspoon seasoned salt, black pepper and hot sauce at medium speed with an electric mixer until creamy. set aside.

Process dried tomatoes in a food processor until chopped;  add in one (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides.

Spoon into a bowl, and set aside.

Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped; add in Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray.

Spread 1/2 cup cream cheese/butter mixture evenly on bottom of springform pan.

Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.

Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.

Top with remaining cream cheese/butter mixture.

Cover with plastic wrap; chill at least 8 hours or up to 2 days.

Run a knife gently around edge of pan to loosen sides.

Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.

You will also find this recipe on www.recipezazz.com

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