A A
RSS

Tag Archive | "basil"

Broiled Heirloom Pesto Tomatoes

Wednesday, September 25, 2013

0 Comments

Highlight the tastes of the summer garden with these heirloom tomato rounds topped with pesto and broiled to perfection with a mixture of cheese.

Spinach Pesto

Monday, February 20, 2012

1 Comment

Traditional pesto is intense and, as I guessed, you don't even notice that the spinach is in there because the other flavors {basil, garlic and pine nuts} dominate. As with basic pesto, a little bit goes a long way. You just need a couple of spoonfuls to stir into a pasta sauce or spread on top of a pesto cheese bread.

Pasta Rustica

Tuesday, June 14, 2011

0 Comments

This pasta dish is similar to my Pizza Pasta and also closely resembles a traditional lasagna with the ricotta cheese. The simple Italian flavors come together quickly to make a sophisticated meal.

Quick Chicken Broth

Wednesday, March 24, 2010

0 Comments

I prefer using homemade chicken broth but sometimes I simply don't have enough time to let a whole chicken simmer for four hours. Using chicken breasts instead of a whole chicken is a shortcut that will get you homemade chicken broth in only about an hour.

Chicken Broth

Tuesday, March 23, 2010

0 Comments

Once I tried making chicken stock and realized that it actually wasn't that hard to make, I decided to try making chicken broth. It, too, turns out to be a simple process at its basic level.

Insalata Caprese

Saturday, February 27, 2010

0 Comments

This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.

Chicken Pistou Pasta

Friday, February 19, 2010

2 Comments

I'm a fan of pistou, the French version of pesto, because it doesn't have pine nuts. The sauce is light and doesn't overpower the pasta. Made without chicken, this pistou pasta would also make a yummy side dish.

Pistou (Pesto)

Saturday, January 9, 2010

0 Comments

This sauce is excellent on pizzas and pastas! It is from the French line of pestos - pistou - and is lighter than traditional Italian pestos because it does not have pine nuts.

Subscription Options:

Subscribe via RSS

Follow Itsy Bitsy Foodies on Google+

Find Itsy Bitsy Foodies Featured On

Aesthetic Outfits Snapchat Spy App
best aquarium heaters at kobipets.com

Contact Us

Do you have any suggestions? Would you like to submit a recipe? I would love to hear from you! Contact me.

Browse