homemade pesto

I’ve attempted to make pesto in the past and it’s never turned out right. This recipe given to me by my friend Vanessa switches out the pine nuts for walnuts. Walnuts in my opinion are the way to go, much cheaper and a easily available.

You’ll Need:
2½ cups fresh basil, stemmed
10-11 large garlic cloves
¼ cup (4 oz) walnuts (can be toasted) ***
Olive oil

Place basil, garlic and walnuts in food processor and pulse 3-4 times to chop. Add olive oil and process.

Cover airtight by pressing saran wrap on top. Best if used within one week.

***Pine nuts are the traditional nut but general consensus thinks walnuts taste better. You can use pretty much any type of nut.

mussels in a garlic wine sauce

The best part of eating mussels is dipping the bread in the garlic sauce. Here’s our friend Julia’s recipe that’s so super yummie:

– 1 head of garlic (yes, the whole head)
– 1 small white onion chopped
– Maine Mussels (Maine is the best after all)
– Dry white wine
– 1/2 stick of butter

Simmer all the above in a covered sauce pan until the mussel shells open. Serve with a french baguette for dipping. Don’t eat any mussels that don’t naturally open up on their own!

what i had for dinner: bbq chicken sandwich

A play off of the “turkey gobbler” that I loved from Clark’s Bistro, it’s got sauteed mushrooms and onions with lots of melted cheddar cheese. The finishing touch, drowned it in Stubb’s BBQ sauce.

dinning room menu chalk board

I found an extra piece of our kitchen cabinet backing in my local hardware store (aka my basement) and painted on a coat of magnetic paint and then a coat of chalkboard paint. I painted both sides so on a weekend I can write what’s for dinner one night and flip it over for the next all without having to clean it up till Sunday. I plan to frame it out and come up with a better way to hang it. Right now I have it held up by mirror brackets which was a quick a dirty approach of getting it up for Easter dinner.

easter dinner menu

Rubbles Mowgli-Ortiz Bachman presents:
His 3rd Annual Easter Dinner

Appetizers
Shrimp ala Val Lohse
Boiled w/old bay seasoning served warm w/ cocktail sauce
Buffalo Chicken Won Tons
Careful of the kick!

Soup & Salad
Wedge Salad
Seen for as much as $11 but we serve it for free
New England Clam Chowder
“Kennebunkport surprise”

Entrée’s
Beef Tenderloin with Roasted Shallots
Quickly becoming a favorite. Served with a begging black lab.
Roasted Leg of Lamb
New edition to the menu but promises to be a staple. Also most likely served with begging black lab.
Warm Country White Bread w/ Roasted Garlic
Homemade bread w/ warm roasted garlic

Side Dishes
Fleming’s Famous Creamed Style Corn
A Daddy favorite “not your south park variety creamed corn”Creamed Spinach
Bam! Taken from Emeril Live
Carrots ala Daddy
Cooked for his pleasure
Broccoli ala Mommy
Blanched and not overcooked for her pleasure
Potatoes Au Gratin
Cheesy, yummy goodness a favorite

Desserts
Praline Pumpkin Pie
Its low carbohydrate so Daddy can eat dessert too
Ultimate Cheesecake
Topped warm lemon blueberries

fall dinner menu

My friend Taylor pays attention to detail, so much so that when we come over for dinner she prepares a special menu…. check it out! It even tastes better than it sounds.