Dee Dee's Things
2 cans Pillsbury Grand Bisquits
2-10 oz pkgs frozen spinach, cooked and squeezed dry
1 pkg shredded
monterey jack cheese
1 jar Turtledove Roasted Sweet Pepper Pesto
1 egg for egg wash
shredded parmesean cheese
for the tops
Mix spinach and some cheese (to taste). Flatten biscuits on a floured board, add some spinach mixture
to the center of the biscuits, spoon Turtledove Pepper Pesto on top of the spinach, fold over, using fork seal around
the edges. Continue until you have 16 pockets. Place pockets on a parchment line baking sheet. Mix egg with a little water
and brush on top of each pocket. Bake according to bisquit directions, watching so they do not burn.
To find this
recipe on Dee Dee's Blog, click on the following link:
http://deedeesthings.blogspot.com/2010/12/spinach-pockets.html
Natalie's Favorite Dip
Turtledove
Roasted Sweet Pepper Pesto
plain hummus
crackers for dipping or spreading
Mix 1 part Roasted Sweet Pepper Pesto
with 1 part hummus. Serve with crackers.
Roasted Sweet Pepper Vinaigrette
1/4 cup Roasted Sweet Pepper Pesto
2 tablespoons
extra virgin olive oil
2 tablespoons water
Mix and enjoy as a dressing, dip, or marinade.
Sensational Salad
1/2 head red leaf lettuce, washed & dried
1 handful toasted pecans
feta cheese to taste, crumpled
1
ripe pear, peeled, cored & cut into bite size pieces
Roasted Sweet Pepper Vinaigrette to taste (recipe above)
Layer first 3 ingredients. Add pear & toss with Vinaigrette (above).
Fresh Corn & Roasted Sweet Pepper Quiche
1 1/2 cup fresh (or canned) corn
1
jar Turtledove Roasted Sweet Pepper Pesto
2/3 cup grated cheddar cheese
2/3 cup cream
2 large eggs
11
inch tart pan with uncooked pie crust
Beat cream & eggs. Add Turtledove Roasted
Sweet Pepper Pesto, corn, & 1/3 cup cheese. Pour into pan. Sprinkle remaining cheese. Bake at 375* for 45 minutes or until
firm. Cool before slicing.
Mediterranean Sweet Pepper Crostini
thinly
sliced fresh french bread
Turtledove Roasted Sweet Pepper Pesto
crumbled feta or goat cheese
uncured olives
in olive oil
Thinly spread bread with Turtledove Roasted Sweet Pepper Pesto, sprinkle with cheese & top with
2 olive slices. Broil until light golden and serve.
Pan Fried Turkey,
Pasta & Roasted Sweet
Pepper Pesto
3/4 lb. medium shaped pasta, cooked al dente
3/4 lb. cooked turkey cut into bite size pieces
1 jar Turtledove
Roasted Sweet Pepper Pesto
1/4 cup water
grated romano or parmesan cheese
On
high heat, stir fry turkey in 1-2 tablespoon olive oil to brown.
Turn
down heat, add Roasted Sweet Pepper Pesto & water to heat through. Stir in pasta & top with cheese.
Cilantro Lovers Spread
1/4 cup Turtledove Cilantro Garlic Pepper Pesto
1/4 cup mayonnaise
Combine Turtledove Cilantro Garlic Pepper Pesto mayonnaise.
Serve
with bread & on sandwiches.
Southwestern Roll-Up
Generously
spread Cilantro Lovers Spread (above) on flour tortilla.
In the center
pile fresh turkey, tomato, lettuce, and your favorite cheese. fold up the bottom, then the left & right.
Crusted Cilantro Frittata
1 pre-made, uncooked pie
crust
1 medium diced tomato
3 eggs, beaten
1/2 cup Turtledove Cilantro Garlic Pepper Pesto
3/4 heavy
or whipping cream
1/2 cup grated cheddar cheese
Butter a large heavy skillet, line with pie crust and sprinkle
the
tomato & onion. Mix eggs, Turtledove Cilantro Garlic Pepper Pesto,
and
salt & pepper to taste. Beat cream to form peaks. Fold egg mixture into cream. Pour into crust. Top with cheese. Bake
at 350*
for 45 minutes or until firm. Broil to brown top.
Cilantro Chicken
1 pound boneless chicken breasts
vegetable oil
1-14 ounce
can diced tomatoes or fresh
1/2 cup Turtledove Cilantro Garlic Pepper Pesto
1 cup dry white wine
Cut
chicken breast into thick strips, rinse in cold water, & dredge
in
flour. Pour 1/2 inch vegetable oil in a large heavy skillet on high heat. Brown chicken & set aside. Pour out excess oil.
Add tomatoes, Turtledove Cilantro Garlic Pepper Pesto, wine. Bring to a boil.
Add
chicken & simmer for 20 minutes.
Warm Crabby Heart Hors d'oeuvre
1/2 cup Turtledove Lemon Artichoke Heart Pesto
6 ounces crabmeat (rinsed & squeezed)
1/4 cup grated
romano cheese + 2 tablespoons
2 tablespoons mayonnaise
2 tablespoons cream or 1/2 and 1/2
Combine
all ingredients except 2 tablespoons romano.
Place into small shallow baking dish. Top with remaining
cheese.
Bake at 400º until bubbly and brown on top.
Serve with sliced
fresh french bread.
Artichoke Heart Scalloped Potatoes
6 cups yukon gold potatoes, peeled & sliced 1/8 inch
2 cups light cream or 1/2 and 1/2
1/8 teaspoon
salt
1/2 cup Turtledove Lemon Artichoke Heart Pesto
1/4 cup grated aged cheddar cheese
In a large
saucepan, warm cream and salt. Add the potatoes & cook just under a simmer for 20 minutes or until tender. In a baking
dish, layer 1/2 potato mix, Turtledove Lemon Artichoke Heart Pesto.
Then
add the remaining potato mix, top with cheese. Bake at 400º
for
20 minutes or until bubbly and brown on top.
Creamy Heart Sauce for Pasta
1/4 cup Turtledove Lemon Artichoke Heart Pesto
1/2 cup cream
2 tablespoons freshly grated romano cheese
Optional add-ins: peas, fresh steamed asparagus, chopped
fresh parsley, capers
Warm
cream and Turtledove Lemon Artichoke Heart Pesto,
toss on pasta cooked al dente (not too soft) and
drained.
Top with cheese. Add salt & pepper to taste.
Heart & Sole
1 pound fresh sole filets
1/4 cup Turtledove Lemon Artichoke
Heart Pesto
1/2 cup sliced fresh mushrooms
2 tablespoons finely chopped shallots
Sauté mushrooms
and shallots in 1 tablespoon butter until soft
and dry. Butter a small
covered casserole dish. Layer 1/3 sole,
then mushrooms, then 1/3 sole,
then Turtledove Lemon Artichoke Heart Pesto, and then remaining sole. Bake at 375º until bubbly
and flaky (about 1/2 hour).
Tuscan Olive Spread
1/4
cup Turtledove Tuscan Olive Garlic Pesto
1/4 cup mayonnaise
Combine Turtledove Tuscan Olive Garlic Pesto
& mayonnaise.
Serve with crusty french bread or spread on sandwiches.
Caprice Sandwich
fresh baguette or crusty italian loaf
Turtledove
Tuscan Olive Spread (above)
fresh sliced tomato
fresh basil leaves
sliced fresh mozzarella cheese
Slice open bread. Generously spread Turtledove Tuscan Olive Spread. Layer tomato, basil leaves, and mozzarella. Salt &
pepper to taste.
Crostini Olivia
sliced french bread
Turtledove Tuscan Olive Garlic Pesto
crumbled feta cheese
Toast bread. Spread on Turtledove Tuscan
Olive Garlic Pesto,
sprinkle with feta. Broil until light golden & serve.
Greek Salad
Mesculin Mix or
Spring Salad Greens
red onion, finely chopped
tomato, diced & seeded
Turtledove Tuscan Olive Garlic
Pesto
feta cheese, crumpled
extra virgin olive oil
Arrange salad greens on a large
plate or platter. Sprinkle onion
& tomato. Place 3-4 dollops of
Turtledove Tuscan Olive Pesto on
top, then sprinkle with feta. Mix
1 part Tuscan Olive Garlic Pesto
to 2 parts olive oil and drizzle on
top of salad.
Mediterranean Pizza
1 uncooked pre-made pizza dough
extra virgin olive oil
Turtledove Tuscan Garlic Olive Pesto
crumbled
feta cheese
fresh sliced mozzarella cheese
very thin sliced prosciutto
Cover dough with plastic wrap
and bring to room temperature.
Stretch dough and generously spread
with oil, then Turtledove
Tuscan Garlic Olive Pesto. Sprinkle with
feta, mozzarella, & prosciutto. Bake at 375* until cheese bubbles.
Tuscan Vegetable Medley
1 thinly sliced fennel bulb
1 seeded, sliced yellow bell
pepper
1/4 cup extra virgin olive oil
1/2 cup Turtledove Tuscan Olive Garlic Pesto
1-14 ounce can artichoke
hearts
1-14 ounce can diced tomatoes
20 fresh basil leaves
Sauté fennel and pepper in oil to
soften. Add Turtledove Tuscan Olive Garlic Pesto, artichoke hearts, tomatoes with juice, basil leaves, and salt & pepper
to taste. Sauté 10 minutes. Serve warm with fresh crusty bread as an appetizer or entree side dish.
Tuscan Sole
1&1/2 pound fresh sole or flounder
1 tablespoon
Turtledove Tuscan Olive Garlic Pesto
1/2 cup Tuscan Vegetable Medley (above)
Preheat oven to 475*. fish
in heavy foil. Turtledove Tuscan Olive Garlic Pesto between each fish layer, cover with Tuscan Vegetable Medley & seal
in foil. Bake 40 minutes.
Rich
& Wild Soup
1/2 pound sliced, stemmed portabella mushrooms
1/4 cup finely diced shallots
1 jar Turtledove Wild Mushroom Pesto
1 1/2 cup cream
In a medium sauce pan, Sauté mushrooms and
shallots in 2 tablespoons butter to soften. Add remaining ingredients and gently simmer 5 minutes.
Wild Brie en Croute
1/2 cup Turtledove Wild Mushroom Pesto
1 tablespoons
cranberry or another tart jam
1 small brie wheel
1 sheet frozen phyllo dough, thawed
Place the phyllo on heavy foil. Place the foil on a baking sheet.
Place the brie in the middle
of the phyllo & top with jam then Turtledove Wild Mushroom Pesto. Fold up the sides of the crust around the brie
and pinch the top to seal the brie within the crust. Fold the foil up over the crust for support. Bake at 450* until
brown (about 45 minutes). Serve immediately with french bread
slices or crackers.
Wild Rigatoni
3/4 cup Turtledove Wild
Mushroom Pesto
1/2 cup cream
1/4 cup grated romano or parmesan cheese
8 ounces rigatoni, cooked al dente
(not too soft) & drained
Optional add ins: fresh sautéed mushroom caps and/or wild game sausage
Slowly warm Turtledove Wild Mushroom Pesto, cream, & cheese in saucepan or microwave. Toss on pasta. Add salt &
pepper to taste.
Wild Quiche
3/4 cup Turtledove Wild
Mushroom Pesto
3/4 cup cream
3 eggs
1/2 cup frozen spinach, thawed & squeezed
11 inch tart pan
with uncooked pie crust
1/4 cup grated romano
Beat cream & eggs. Add Turtledove Wild Mushroom Pesto.
Pour into pie shell. Scatter spinach. Top with cheese. Bake at
350* for
45 minutes or until firm.
Basil Pesto Herb Cheese
1
1/2 tablespoon Turtledove Savory Basil Garlic Pesto
1/4 cup whipped cream cheese
Beat together, add salt
and pepper to taste & chill. Serve with sliced french bread. Try on turkey, tuna, or vegetarian sandwiches.
Crispy Crostini
flour tortillas
Turtledove Savory Basil
Garlic Pesto
fresh chopped, seeded tomato
grated romano cheese
Optional toppings: cracked olives, grilled
vegetables, hard sausage.
Toast tortilla brushed with extra virgin olive oil. Spread Turtledove Savory Basil Garlic
Pesto, thinly sprinkle with tomato & cheese.
Toast again to melt cheese.
Nolan's Favorite Panini
fresh sliced crusty french bread
extra virgin olive oil
Turtledove Savory Basil Garlic Pesto
sliced fresh mozzarella cheese
sliced
fresh tomatoes
Brush oil on outside of the panini sandwich, salt and pepper to taste. Generously spread Turtledove
Savory Basil Garlic Pesto on inside and top with a layer of cheese. Sear in a panini press. Add tomato slices during last
10 seconds.
Savory Basil and Fresh Tomato Soup
1 pound.
coarsely chopped, seeded tomatoes
1/4 cup Turtledove Savory Basil Garlic Pesto
2 1/2 cups chicken broth
1/2
cup jasmine rice
Simmer tomatoes, Turtledove Savory Basil Garlic Pesto & broth for 10 minutes covered. Add
rice & simmer until tender. Serve with crispy crostini (see above) or crusty bread.
Basil Garlic Cream Pasta
2 tablespoons Turtledove Savory Basil Garlic Pesto
1/2
cup cream
1/4 cup grated romano cheese
Optional add ins: solid white tuna, fresh grilled chicken or tuna, olives.
Warm Turtledove Savory Basil Garlic Pesto & cream.
Toss
with cooked pasta. Sprinkle with cheese.
Basil Garlic Marinated Chicken
1/4 cup Turtledove Savory Basil Garlic Pesto
2 tablespoons chicken broth
2 pound. boneless chicken
breast filet
Combine Turtledove Savory Basil Garlic Pesto, broth and chicken. Marinate overnight. Grill or broil.
Brush on any remaining marinade during last 5 minutes of grilling.
Asian
Peanut Sauce
1/2 cup Turtledove Sesame Ginger Peanut Pesto
3/4 cup coconut milk
Just
Mix and enjoy on salads, pasta, or as a vegetable dip.
Sesame Ginger Peanut
Noodles
1/2 pound. thin pasta, cooked al dente and drained
1 1/2 cup Asian Sauce (above recipe)
1 cup small diced cucumber
sesame seeds, slowly browned in a little butter
Toss together & serve.
Sesame Ginger Peanut Crusted Chicken
2
pounds boneless chicken breast, cup into bite size pieces
3/4 cup Asian Sauce (above recipe)
1 tablespoon soy
sauce
1/3 cup toasted sesame seeds
Mix the Asian Sauce and soy sauce. Toss 1/2 on the chicken. Marinate
overnight. Spread chicken on a baking pan & broil, turn
to brown
all sides. Toss with remaining Sauce & sesame seeds
& serve
over rice.
Asian Shrimp Salad
1/2 pound medium shrimp,
shelled
1 tablespoon sesame oil
1 cup carrot sticks, sliced 1/4 inch thickness
6 ounces oyster mushroom
caps, cleaned
asian greens or mesclun mix
1/4 cup cashews & sesame seeds, slowly browned in a little butter
Stir fry shrimp in sesame oil on high until opaque. Remove from pan. Add carrots & mushrooms, stir fry for
1-2 min, Remove from pan. Arrange greens, top with vegetables, then shrimp. Drizzle with
Asian Sauce.
Garnish with nuts.
Gingerly Steamed Bass
1 pound bass filet (or similar meaty white fish)
1/4 cup Asian Sauce (above recipe)
Rinse fish and place
on heavy foil. Spread Asian Sauce on filet.
Seal in foil. Bake at 400*
until flaky. Serve on steamed rice.
