Lemon Rosemary Butter Cookies

I love lemon and I love rosemary so when a FB friend of mine told me he was making shortbread cookies with those two ingredients, I couldn't wait to get my hands on the recipe.

Well, true to my style, I just can't leave well enough alone and I've made several adjustments to his recipe as I was making it.  Sorry Craig, I just couldn't help myself!

You can find his recipe here if you are interested in seeing or making the original.  Following is my adaption of his recipe.  

Pesto Two Ways

Red and Basil Pesto

 Woza!  I can't believe that I totally missed April with a blog post.  My life has just been really busy and with

all the craziness, the blog entries suffered.

Well today I'm back in the kitchen!

This week has been full of memories of last year's vacation to Italy.  My friend Wanda and I have been reading journals and sharing quotes.  We recalled and laughed about funny moments that merited subsequent pinky swears that we'd carry those stories to our graves!  That's what best friends are for? Right?  It was an amazing trip and we made wonderful new friends that we hope to get to see again someday.

One of the highlights during the first week of the trip was a wonderful experience we had visiting Monterosso and the day we spent with Daniella.  So in tribute to that memory, today I made pesto!

Fortunately fresh basil is available in my local grocery so I can   enjoy it anytime I am inclined (which is pretty often).  I'll follow with a couple of additional blog entries soon (I promise) for incorporating the pesto into other recipes.  In the meantime, just plain good for slathering on toasted bread or as dippers from fresh veggies!

Recently I brought home some old dishes that I found stored away that belonged to both of my grandmothers.  The small bowls with stripes were used at my grandma Helen's restaurant as well as a couple of crockery bowls, one being grandma Helen's and the other grandma Mary's.  You'll see these heirlooms in the photographs.  As I was cleaning up, I couldn't help but think that these two women would have never ever thought of making anything like pesto nor believed any any such concoction would be served in these bowls.  I also best they would be surprised, and hopefully proud, that their bowls are still around and being used in their granddaughter's kitchen.

Pepperoni Pizza Dip

Do you ever have those days when you really aren't hungry or you just want to snack in front of the TV?  Well, I'm here to tell you that this dip is a winner and if you aren't careful before you know it you have gobbled down far more than you intended (yes, that is experience speaking)!

This dip would also be a great take along for a pot luck gathering (where you have access to an oven) or something you make ahead and reheat in the microwave on those "food days" at the office.
I personally used crackers and flat bread as my dippers but it would be great with Crostini..

Chicken Nuggets

I know, I know, when you hear chicken nuggets, you immediately think of fast food served under golden arches.   Well, I'm here to tell you these aren't anything like those and once you prepare these tasty morsels, you will wonder where this recipe has been all of your life.  I will even bet your discriminating kids or grandkids will even love these.   Shhh...there's a secret surprise...these are baked, so no extra fat from deep frying so they will help you stick to that new year's resolution of losing a few pounds!

Whip up some Honey Mustard Dressing to use as dipping sauce, or use your favorite Ranch Dressing, Marinara  or BBQ Sauce.  They are quite delicious served simply without sauce where the flavor of the seasonings in the breading shines through.

Let's get cooking!

Chicken Nuggets

Ingredients:

1 lb. fresh chicken strips
1 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup butter, melted

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the chicken strips into two or three pieces, about 1 1/2 inches in size.
3. In a plastic zip lock bag, mix together the bread crumbs, cheese, salt, pepper, thyme and basil.  Mix it up well.
4. Melt the butter in a small bowl.
5. Dip the chicken pieces into the melted butter first, then into the bag of crumbs and shake to coat the chicken with the breadcrumb mixture. 
6. Place the well-coated chicken pieces in a single layer on a wire wrack over a baking sheet.
7. Drizzle the tops with any remaining melted butter.
8. Place in the preheated 400 degree oven and bake for 10 minutes.  Remove from the oven and turn the chicken pieces.  Return them to the oven and bake an additional 10 minutes.
9. Serve with your favorite dipping sauces.

That's What's Cooking at Cathy's ~ Enjoy!