Tag Archives: basil

Chicken & Wild Rice Casserole

10-oz. container refrigerated Alfredo sauce
1/2 cup milk
2 1/2 cups wild rice, cooked per package instructions
2 cups cooked chicken, cubed
1 cup frozen peas
1/3 cup roasted red sweet peppers, chopped
1 Tbs. fresh basil
1 cup soft bread crumbs
1 Tbs. melted butter

Preheat oven to 350 degrees. Combine Alfredo sauce and milk in a bowl, then stir in rice, chicken, peppers, peas, and basil. Transfer to 1 1/2-quart baking dish. Cover and bake for 30 minutes, then uncover and stir. Combine bread crumbs and melted butter and sprinkle on top of casserole. Bake, uncovered, for another 25 minutes or until heated through and golden.

Minestrone Soup

1 Onion
1 clove Garlic
1 Tbsp. Oil
3 1/2 cups Chicken Broth
16 oz. can Tomatoes
1/2 tsp. dried Basil
1/2 tsp. dried Oregano
Pepper
3/4 cup raw Macaroni
1 can Kidney Beans
10 oz. pkg. frozen cut Green Beans, thawed

Chop onion, mince garlic. In a soup pot, heat oil on medium. Add onion and garlic, cook until softened, about 5 minutes. Add broth, tomatoes, herbs and 1/8 tsp. pepper. Break up tomatoes with a spoon. Increase heat to high and bring to boil. Reduce heat, cover and let simmer for 30 minutes. Cook macaroni in large pan of salted boiling water until tender, drain. Drain and rinse kidney beans and add to soup with green beans. Cook 5 minutes, add macaroni and heat through.

– From Nana’s Recipe Collection

Wild Game

1lb deer tenderloin cut up into bite size pieces
2 eggs well beaten
1 1/2 cups crushed Ritz crackers
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. whole basil (dried)
1/2 tsp. cayenne pepper

Mix crackers with seasoning. Dip tenderloin in egg and then roll in cracker mixture. Deep fry in hot oil until cooked all the way through. Drain on paper towels.

We eat these like hot wings, dipping them in Ranch Dressing.

Marinated Cherry Tomatoes

4 cups cherry tomatoes, halved
1/4 cup olive oil or vegetable oil
3 tablespoons cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar (or more, if you want it sweeter)

In a small bowl or cup measure, mix together oil, vinegar, herbs, salt, and sugar.

Pour dressing over cherry tomatoes in a bowl, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

6 to 8 servings

Fresh Basil Pesto

1/4 cup pine nuts, toasted
4 cups packed fresh basil leaves
4 cloves garlic
1/2 cup extra-virgin olive oil
1 cup grated Parmesan or Romano cheese
1/2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Combine pine nuts, basil, and garlic in a food processor, gently pulsing until mixed.

Slowly add the olive oil in a constant stream while the food processor is on, stopping occasionally to scrape down the sides with a rubber spatula.

Add the grated cheese, lemon juice, salt, and pepper and pulse again until blended.

Refrigerate in tightly covered container or freeze.

Notes: Try substituting sunflower seeds, if pine nuts are not available.

If you do not have enough basil, use 2 cups basil and 2 cups fresh spinach leaves.

Pesto is great to have on hand for last minute hors d’oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

I freeze in muffin pan cups, then wrap individually and put in freezer bag. – Wendy

You can also freeze in ice cube trays, then store in plastic bags up to 6 months. Take out only as much as you need when you need it.

Asparagus with Mushrooms

Prepare 2 cans extra long asparagus spears as directed on can, drain. In small saucepan, combine 2 Tbsp. butter, 1 (4.5 oz.) jar sliced mushrooms, drained, 2 Tbsp. slivered almonds, 1/2 tsp. dried basil leaves and 1/8 tsp. pepper. Heat thoroughly. Remove spears from pan with spatula, place on serving platter. Pour mushroom mixture over spears and serve immediately.

– From Nana’s Recipe Collection