I need help with Basil?!
Answers: List all the foods that I can use basil on.
Basil Grilled Chicken With Tomato Basil Butter
Chicken
6 boneless skinless chicken breast halves
3/4 cup olive oil
1/2 cup chopped fresh basil
3 tablespoons grated romano cheese
3/4 teaspoon minced garlic
1/2 teaspoon italian seasoning
3/4 lb mozzarella cheese, sliced
For the chicken: Rinse chicken and pat dry; place in a non metallic dish or ziplock plastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian seasoning; pour over chicken, tossing to coat all sides. Cover dish or seal bag; refrigerate at least 4 hours, turning occasionally.
Preheat charcoal or gas grill to medium-high heat. Lightly coat grill grate with oil or non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken about 4-6 inches from heat source for about 7 minutes per side, or until no longer pink inside (160°F on a meat thermometer).
Lower grill to low. Top chicken with mozzarella cheese. Close gill and let cheese melt. Put chicken on a platter and top with some tomato basil butter. Serve chicken with remaining tomato basil butter on the side
Tomato Basil Butter
3/4 cup unsalted butter, softened
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/3 cup chopped fresh basil
3 tablespoons grated romano cheese
salt and pepper, to taste
For the tomato basil butter. Put softened butter in a small bowl. Add remaining ingredients and blend well. Season with salt and pepper; set aside.
Basil Fries
1/4 cup grated parmesan cheese
1 tablespoon olive oil or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
In bowl, combine parmesan cheese, oil, basil, and garlic powder.
Cut potatoes into 1/4-inch sticks; add to cheese mixture and toss to coat. Place in 15 x 10-inch pan coated with nonstick cooking spray.
Bake at 425°F for 15 minutes.
Turn potatoes.
Bake 20 minutes or until crisp and tender.
Basil Lasagna
5 sheets fresh pasta, 12x4 inch rectangles
1/2 cup grated mozzarella cheese
1 1/2 cups shredded Fontina cheese
1/2 cup ricotta cheese
1/2 cup shredded parmesan cheese
1/2 cup fresh basil (chopped)
1/2 cup fresh oregano
1/2 cup frozen chopped spinach
1 1/2 lbs tomatoes, cored and halved
1/3 cup water
1 medium onion, sliced
1/2 cup fresh basil
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Notes: I purchase store bought fresh pasta. For the Roasted Tomato Sauce the ingredients are listed from the tomatoes line. Having extra sauce on hands is suggested, when cooking with fresh pasta it dries out and gets chewy. I double the sauce recipe. Do not over-bake this recipe. Due to the cheese it will burn and get chewy.
Variation: Add garlic to taste to the sauce, roasting it with the tomatoes is good. I also tried this with 1 pound of browned lean ground beef. I added a can of tomato sauce until the sauce was the right consistency to cover the lasagna with.
For the filling stir together the cheeses, basil, oregano, thawed and completely drained spinach, black pepper to taste.
Set aside filling.
For the roasted tomato sauce preheat oven to 350.
In a large roasting pan add all ingredients and bake for 1 hour until skins are slightly charred.
Once cooled, blend quickly in a blender to coarsely chop (30 seconds).
Cover and chill until ready to use.
Place about 2/3 cup of the cheese filling on each pasta sheet.
Spread evenly leaving a one inch border along the sides.
Fold the two long sides over edges of filling, then with sides in place, roll up to form a packet that encases the filling.
Place filled packets in a shallow casserole dish.
Top each with 1/2 cup or more of sauce to cover the packet.
Bake uncovered for about 30 minutes or until sauce is bubbly (at 350 degrees I bake for 20-25 minutes) or lower oven temperature to 300 for 30 minutes.
Basil Lemonade
1 cup sugar
1 cup fresh basil
1 1/2 cups cold water
8 cups lemonade * recipes follow
In a small saucepan, bring sugar and water to a simmer over medium heat.
Cook, without stirring, until sugar dissolves and becomes syrupy (about 5 minutes.)
Remove from heat, add the basil, and let cool to room temperature
Strain the syrup to get all chunks out.
Discard chunks.
Pour 2-3 teaspoons of syrup into 8 8-ounce glasses, then fill with ice and lemonade.
Garnish with a sprig of basil and serve.
*Syrup can keep in fridge for up to two weeks.
*Lemonade
6 lemons
1 cup white sugar
6 cups cold water
Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water.
Stir. Adjust water to taste. Chill and serve over ice
Basil Bean Salad
2 lbs fresh green beans, trimmed
3 green onions, sliced
2/3 cup minced fresh basil
2-4 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
pepper
2/3 cup grated romano cheese
Cut beans into 1 1/4 inch pieces.
Place in a saucepan and cover with water; bring to a boil.
Cook, uncovered, for 10 minutes or until crisp-tender.
Rinse with cold water and drain well.
In a large bowl, combine the beans and next 6 ingredients.
Sprinkle with Romano cheese and toss to coat.
pesto
tomato salad,tomato sauce
pizza
pasta
lasagna
meatballs,meatloaf
fish
breads,ie. focaccia
soup
roast chicken
dos'nt Basil mind? He must be so easy going!
The ole man gave you a good list ...