It appears that March will be a busy month this year. Not only do we have Saint Patrick’s Day to celebrate, but Easter will be the last Sunday of the month. So many opportunities for fun recipes!
I love doing the green thing with foods for Saint Patrick’s Day, and Easter seems to be the start of lighter fare. Since I will have four articles before Easter, I plan to split the month, with two Saint Patrick’s Day recipes followed by two Easter recipes. I hope you have as much fun with food this month as I plan to. For additional seasonal recipes visit notjustsundaydinner.com. Also, you can always find old newspaper recipes on the blog.
I’m sure you have all seen the latest craze using vegetables to make “noodles”. Here, I used zucchini to make healthy noodles and topped it with a tangy artichoke and lemon pesto sauce. This recipe was at barbarabakes.com, along with many others that I would love to try.
You can find different tools for making the vegetable noodles. I found my spiral vegetable slicer at a local dollar store. It works great and cost less than $10. Once you add the zoodles to the sauce cook briefly, you need the zucchini to be al dente to hold up to the sauce.
Zoodles with Artichoke Lemon Pesto
- 2 lg. boneless skinless chicken breasts, diced
- 1 tbsp. olive oil
- ¼ c. Artichoke Lemon Pesto (recipe follows)
- ¼ c. sun-dried tomatoes
- 2 medium zucchini cut into noodles
- Salt and freshly ground black pepper
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through, 3 to 4 minutes. Add half of the pesto, sun-dried tomatoes and zucchini noodles and toss to combine. Cook until noodles are hot, 2 to 3 minutes. Serve immediately.
Artichoke Lemon Pesto
- 6.5-oz. jar marinated artichoke hearts, drained
- ⅓ c. shredded Parmesan cheese
- ⅓ olive oil
- 1 tbsp. freshly squeezed lemon juice
- 4 cloves garlic, minced
- pinch of salt and freshly ground black pepper
- Pulse all ingredients in a food processor until well blended.
My “top ten” favorite posts from 2015 started as a very long list this year. I am particularly fond of the recipes that I shared with you during 2015, and it was not easy to limit my favorites to ten. I finally cut my list until I had a “top seventeen” but who has ever heard of a “top seventeen” list??? After much deliberation, I finally settled on my top FIFTEEN recipes for 2015. These are recipes that I have made over and over. Many of these recipes have found their place in the regular rotation of foods I often cook, including Mexican Milanese Style Sandwiches and Buffalo Turkey Burgers.
Thanks for visiting NJSD in 2015! I look forward to bringing you many delicious recipes in 2016. As always, I enjoy hearing from you via Facebook, email, or simply by leaving a comment on my posts. Happy New Year to everyone!
New England Clam Chowder
Smoky Gouda Grits and Shrimp
Mexican Milanese Style Sandwiches
Finally Figured it Out Brunswick Stew
Ranchman’s Steak Butter
Buffalo Turkey Burger
Ultimate Tomato Soup with Over the Top Grilled Cheese Sandwiches
Texas Eggs Benedict
Sweet Potato Pies
I have mentioned many times in the past that I have seasonal recipes. I love chicken and dumplings, apple pie, and soup, but I usually prepare those dishes in the fall and winter. Salads are a favorite of mine, along with lemonade and ice cream. Those dishes are generally reserved for the summertime. I thought I would share some of my favorite recipes, already on NJSD, that I prepare throughout the summer months. To see the recipes, click on the recipe names below. Enjoy!
Strawberry & Blueberry Salad with Almonds
On of my all-time favorites, this salad is amazing!
If you are a fish lover you must try this dish!
This salsa compliments just about any grilled poultry, meat, or fish wonderfully!
Apricot-Balsamic Glazed Chicken
Delicious every time!
A refreshing treat for hot summer days!
Smoky Gouda Grits and Shimp
My new favorite summer dish!
Fruit with Wine and Mint
Customize this with fruit of your choice!
Garlic Grilled Tomatoes
I pick up Roma tomatoes every time I’m in the store, during the summer, to be prepared to make these!
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
Peach Ice Cream
Summer would not be complete without homemade ice cream!