Tag Archives: parsley

Herbed Corn Muffins

So what do you do when your Thanksgiving leftovers are all gone but yet you still have leftover ingredients in your fridge? Leftovers from leftovers? Ugh! This happens to me all the time when I’m cooking. Really, unless you are making a parsley pesto, who ever needs more than a few tablespoons of parsley? Yet you can only get a big bushel in the grocery store. I hate throwing out herbs but it happens all the time. I’m sorry. I hate to say it, but it’s true. I refused to do it this time and sat down specifically looking for a recipe that I could use these herbs in. Thank goodness for these Herbed Corn Muffins.

Cornmeal batter made with buttermilk (also a leftover in my fridge that I never use up) gets a fresh kicky spirit from three leftovers in my produce drawer: thyme, parsley, and scallions. Oh, and some pecorino cheese! Talk about a perfect use for those random Thanksgiving hangers-on. Considering I always have baking items on hand (for when that cookie dough breakdown occurs), muffins are an easy way to use up leftover herbs because not only are they really easy and quick to make, they freeze so well. You can bake them and put them away for when you want them the next time you make soup or chili. And these muffins have such an amazing flavor from the cheese and herbs, you’ll be so happy that you made them now and have them later. It’s thyme to bake those herbs away, friends. Sorry…I had to. 🙂

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Preheat oven to 400°F. Combine buttermilk, olive oil, and egg; stir well with a whisk. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, and pecorino Romano cheese in a medium bowl, stirring well with a whisk.

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Make a well in center of flour mixture. Add milk mixture, and stir just until moist.

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Gently stir in green onions, parsley, and thyme.

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Spoon into 12 muffin cups coated with cooking spray.

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Bake at 400°F for 13 minutes.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Green Pesto Sauce

I’m a real sucker for pesto but it’s one of those sauces that I don’t like to buy (I think it’s better when it’s fresh) yet I never make it at home, even when I have a bunch of basil.  Pesto is so full of flavor and so easy to make that it’s just silly that I don’t make it more. It’s good on any meat, pasta, veggie, pizza, sandwich or even eggs. When I came across this recipe for Green Pesto Sauce, I wasn’t sure what to think since it’s made with fruit juice but one day at the store, I found myself looking at bottles of Naked juice and decided to give this pesto a try.

Basic pesto ingredients of basil, parmesan cheese, olive oil, garlic, and nuts (I used sliced almonds because I had them on hand) are combined with parsley, green fruit juice and lemon juice which add other layers of flavor. This isn’t your basic pesto so the hint of sweetness from the fruit juice may not be your cup of tea. And while I prefer regular pesto, I was pretty surprised with the interesting and unique flavor of this.

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In a food processor or blender combine all ingredients. Cover and process or blend until almost smooth.

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Serve at once atop steamed or roasted potatoes or vegetables or cover and chill up to 2 days. Stir in additional juice to desired consistency.

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Additions:  None

Omissions:  None

Substitutions:

  • Sliced almonds
  • Shredded Parmesan cheese

Overall Rating:  Like It

Source:  Better Homes & Gardens magazine

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