Fresh Basil Pesto

2 cups fresh basil leaves, packed*

1/2 cup Parmesan cheese

1/2 cup olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and pepper to taste

Combine basil and nuts in a food processor; pulse several times.  Add garlic and pulse again.  Slowly add olive oil in a constant stream while food processor is on.  Stop to scrape down the sides with rubber spatula.  Add grated cheese and pulse until blended.  Add a pinch of salt and pepper to taste.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Eat within 7 days or freeze for up to 1 year.

*great way to use all that fresh garden basil!  Make several batches and freeze!

Corned Beef & Cabbage

1 corned beef packet w/ seasoning

5 cups carrots, sliced

10 small red potatoes, cut into 1/3's

1/2 head cabbage, cut into large chunks

Place corned beef in large crock-pot (including juices from packaging).  Add included seasoning.  Cook on low heat for 12 hours.  When 4 hours are remaining, add carrots (first, so they get mostly covered in juice) and potatoes.  When 3 hours are remaining, add cabbage.

Serve with salt and butter.

Mustard Sauce for dipping:
Mustard
Mayo
Sugar
Salt
Pepper

Combine equal amounts of mustard and mayo and add sugar, salt and pepper to taste.  Serve with corned beef.

Baked Beans

1/4 cup chili beans
1/4 cup great northern beans (aka white beans)
1/4 cup black beans
1/4 cup red kidney beans
1/4 cup pinto beans
5 cups water
1 15-oz can tomato sauce
1 clove garlic, minced
1 tsp. onion powder
1/4 cup ketchup
1/4 cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 cup bacon crumbles
Salt and pepper

Combine dry beans and water in large crock-pot.  Cook on high for 4 - 6 hours, until beans are soft.  Drain water and add remaining ingredients, salt and pepper to taste.  Heat for 30 minutes on high until warmed.

Zucchini Bake

2 medium-sized zucchini, sliced in half-moon slices
2 medium-sized yellow squash, cut in half-moon slices
2 tsp. basil
2 tsp. onion powder
1/2 tsp. thyme
3/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan
Salt and pepper to taste

Preheat oven to 350º.  Grease an 8x8 baking dish; set aside.

In a mixing bowl, combine ingredients and put in baking dish.  Bake uncovered for 25 - 30 minutes.  Remove from oven and sprinkle more cheese on top if desired.  Bake 10 - 15 minutes longer, or until cheese is browned and zucchini is cooked.

Seven-Layer Bean Dip

2 cans refried beans (can use homemade version HERE)
2 ripe avocados
1 tsp. lime juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 cup sour cream
1 cup shredded Cheddar cheese
1 can olives, sliced
1/2 onion, diced
2 Roma tomatoes, diced

In the bottom of a 9x13 pan, spread refried beans in a flat layer; set aside.

In a food processor or stick blender, combine, avocados, lime juice, garlic and onion powder.  Spread on top of refried beans.  Spread sour cream on top of avocado layer (covering completely so avocados don't turn brown).  Sprinkle cheddar cheese, olives onions and tomatoes on top.  Refrigerate several hours before serving.

Serve with tortilla strips.

Gravy made from Drippings

3 Tbsp. butter
3 Tbsp. flour
2-4 cups drippings or broth
Salt
Pepper

Melt butter in pan. Slowly whisk in flour until a roux (or paste) forms. Whisk in drippings over medium heat until desired consistency and thickness. Season with salt and pepper.

Potato Salad

Red potatoes

Eggs

Dill pickles

Mayonnaise

Onion Powder

Garlic powder

Salt

Pepper

Instant Pot Method:

Place the desired number of potatoes in an instant pot using the bottom rack and 1 - 2 cups of water.  Add eggs on top of potatoes.   Pressure cook for 5 minutes and quick release.  Place eggs in an ice water bath and let potatoes cool on the counter.

Stovetop Method:

Boil potatoes in a large pot of water until fork tender - do not over cook.  Approximately 20 - 30 minutes, depending on size.  Drain and let cool.

Place eggs in a small pan and cover with cold water.  When water boils, remove from heat and cover with a lid.  Let sit for 10 minutes.  Then place eggs in an ice water bath to cool.

Dice potatoes, eggs and pickles and put in a large salad bowl.  Add mayonnaise (enough to coat), garlic, onion powder, salt and pepper to taste; mix well.  

Refrigerate several hours before serving.

Barbecue Chicken Sandwiches

2 chicken breasts*
Barbecue sauce
Buns

Place chicken in cock-pot, pour barbecue sauce over chicken, enough to coat.  Cook on high for 4 - 6 hours; shred.

Place shredded chicken on buns.  Top sandwich with coleslaw found HERE if desired (highly recommended!).

*chicken breasts may be frozen, adjust cooking time accordingly.