Finger-lickin’ Friday: Pea Pesto Crostini

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-eighth installation of Finger-lickin’ Fridays!

Pea Pesto Crostini

pea pesto crostini
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Doesn’t this just sound FANTASTIC! I love how much variety you can create with crostini…. so many different options for toppings. This one, pea pesto, is something a little different and super easy. Plus the little color pop from the tomatoes is perfect, but of course I’m bias because tomatoes (and potatoes) are my most favorite things on earth.

Status: Curious to try (recipe from Giada De Laurentiis via Food Network)

Ingredients:

  • 1 (10-ounce) package frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup grated Parmesan
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil

For Crostini:

  • 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old (* see Cook’s Note)
  • 1/3 cup olive oil
  • 8 cherry tomatoes, halved or 1 small tomato, diced

Directions:

  • For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
  • For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
  • Top with tomato halves and serve.

*Cook’s note:
If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Enjoy!

Finger-lickin’ Friday: Slow Cooker Honey Garlic Chicken and Veggies

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-seventh installation of Finger-lickin’ Fridays!

Slow Cooker Honey Garlic Chicken and Veggies

honey garlic chicken

Last Finger-lickin’ Friday I featured a crock pot recipe, and I just couldn’t help but share another one this week from Damn Delicious. Honey and garlic? Not a combo I would immediately thing of, but damn does this recipe sound delicious. (Haha, see what I did there? Yes, I’m lame.)

Status: Curious to try (from DamnDelicious.net)

Ingredients:

 

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the Sauce:

 

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions:

    • In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
    • Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker.
    • Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.
    • Add green beans during the last 30 minutes of cooking time.

Enjoy!

Finger-lickin’ Friday: Crock Pot Balsamic Pork Roast

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-sixth installation of Finger-lickin’ Fridays!

Crock Pot Balsamic Pork Roast

crock-pot-balsamic-pork-roast

I bet this recipe is delicious, not to mention super easy. I love Crock Pot meals – fix it and forget it!

Status: Curious to try (from SkinnyTaste.com)

Ingredients:

  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • 1/2 tsp garlic powder
  • ½ teaspoon red pepper flakes
  • 1/3 cup chicken or vegetable broth
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey

Directions:

  • Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
  • Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Enjoy!

Finger-lickin’ Friday: Lemon Meringue Pie

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-fifth installation of Finger-lickin’ Fridays!

Lemon Meringue Pie

lemons

YUMMY!! Clearly, Paula Deen knows what she’s doing!!

Status: Curious to try (Recipe by Paula Deen)

Makes: 6-8 servings

Ingredients:

  • 1 8-inch prebaked pie shell or crumb crust
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 1/2 lemon juice
  • 1 14-ounce can of sweetened condensed milk

Meringue:

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • Beat eggs with cream of tartar until soft peaks form.
  • Gradually beat in sugar until stiff.

Directions:

  • In a medium bowl, combine milk, lemon juice and zest.
  • Blend in egg yolks
  • Pour into cooked crust.
  • Preheat over to 325 degrees.
  • Spread meringue over filling; seal edge of crust.
  • Bake for 12-15 minutes or until meringue is golden brown.

 

Enjoy!

Finger-lickin’ Friday: Roasted Chickpea Snack

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-fourth installation of Finger-lickin’ Fridays!

Roasted Chickpea Snack

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These are super easy to make! …the perfect thing to snack on when you’re craving something crunchy and savory.

Status: Tested and Approved (Recipe from Skinny Taste)

Makes: However many cans of chickpeas you use

Ingredients:

  • 15 oz can chickpeas, drained
  • olive oil spray
  • 1/8 tsp kosher salt
  • 1/4 tsp chili pepper powder
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp curry powder
  • 1/4 tsp garlic powder

Directions:

  • Preheat oven to 375°F.
  • Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
  • Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. (All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.)
  • n a medium bowl, combine all the spices.
  • Remove chickpeas from oven when done and spray with olive oil.
  • Immediately toss with spices while hot. Eat at room temperature.

Enjoy!

Finger-lickin’ Friday: Jell-O Poke Cake

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-third installation of Finger-lickin’ Fridays!

Jell-O Poke Cake

stawberry jello box

Yum! Using the jell-o really “spices” up this recipe, taking an ordinary cake to the next level.

Status: Tested and Approved! YUMMY!

Makes: 1 cake

Ingredients:

  •  1 box of cake mix (I like to use the strawberry kind)
  • 1 box of Jell-O (I like to strawberry)
  • Cool Whip (for “icing” the cake)

Directions:

  • Bake cake as directed on package, and cool slightly.
  • Poke holes (I use the back of a wooden spoon) about a 1/2 inch apart.
  • Melt Jell-O mix with boiling water.
  • Stir in cold water and pour over cake.
  • Refrigerate for 3 hours.
  • Frost the cake with Cool Whip and refrigerate again for at least 1 hour before serving.

Notes:

  • I imagine different flavors would easily be substituted (i.e. yellow cake mix with black cherry Jell-O, etc). I’ve just always used strawberry.

Enjoy!

Finger-lickin’ Friday: Oven Potatoes

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-first installation of Finger-lickin’ Fridays!

Oven Potatoes

Ridiculously simple and so delicious! Very easily adjusted.

Status: Tested and Approved! (A true staple in my household!)

Makes: Depends on how many potatoes you use.

Steps:

  • Chope white and sweet potatoes (or purple or fingering, any potato you wish).
  • Put in portion of dried french onion soup mix packet (again, the amount depends on how many potatoes you use).
  • Pour in some olive oil (enough to comfortably coat).
  • Spread out on greased, tin-foiled baking sheet.
  • Bake at 350 degrees for about a half hour.

Enjoy!

Finger-lickin’ Friday: 3 Healthy Buzzfeed Breakfast Hacks

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twentieth installation of Finger-lickin’ Fridays!

Buzzfeed Healthy Breakfast Hacks

Each of these take only five minutes or less!

Enjoy!

Finger-lickin’ Friday: Sugar Drop Cookies

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s nineteenth installation of Finger-lickin’ Fridays!

Sugar Drop Cookies

I have made these cookies dozens of times and they are great every time. You most likely already have everything you need on hand for this recipe. These cookies are great for a crowd; the recipe makes about SIXTY!

sugar drop cookies
For a Christmas Cookie Exchange several years ago I made these cookies and added Heath candy bits to the tops. Here I am hard at work, tongue out and all. Very serious, haha.

Status: Tested and approved, recipe from Joy of Cooking 

Makes: about 60 2 and 1/2 inch cookies

Steps:

  • Preheat oven to 375 degrees. Lightly grease or line 2 cookie sheets.
  • Sift together:
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon sale
    • 1/4 teaspoon cinnamon or 1/2 teaspoon grated or ground nutmeg
  • Combine and mix to blend in a large bowl (this is where I use my stand mixer):
    • 1 cup sugar
    • 3/4 cup vegetable oil
  • Add one at a time, beating well after each addition:
    • 2 large eggs
  • Add:
    • 1 teaspoon vanilla
  • Add the flour mixture and beat well.
  • Shape the dough into 1/2 inch balls and dip them in sugar. (I use raw sugar and then sometimes top the cookies with candy bits, like Heath.)
  • Place 1 inch apart on cookie sheets.
  • Bake one at a line for 10-12 minutes, until golden.
  • Let stand briefly, then remove to rack to cool.

Enjoy!

Finger-lickin’ Friday: Tomato-Artichoke Salad

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s eighteenth installation of Finger-lickin’ Fridays!

Tomato-Artichoke Salad

This sounds like such a delicious side dish! I imagine it paired with baked chicken or a mild, white fish (like tilapia). So simple!

roma-on-the-vine

Status: Curious to try, recipe from Publix Aprons

Makes: 4 servings

Ingredients:

  • 3 large plum tomatoes, quartered
  • 2 tablespoons basil pesto
  • 2 tablespoons sherry (or red wine) vinegar
  • 1 cup quartered artichoke hearts, drained
  • 1/2 cup cheese croutons
  • 2 cups baby spinach

Directions:

  • Whisk pesto and vinegar in salad bowl until well blended.
  • Add tomatoes, artichokes, and croutons; toss until evenly coated. Place spinach on serving platter; top with tomato mixture. Serve.

Enjoy!