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Pesto Ranch Crock Pot Chicken

So now that I had all this pesto made up I decided to use it left and right.  I got some inspiration from Pesto Ranch Crock Pot Chicken Thighs – Picky Palate.  Due to what I had on hand I changed up the directions but it turned out amazing.  I also was headed to the zoo for the day and needed to throw something in the crock pot quick, frozen chicken and all.

I was planning on attempting to make my homemade gnocchi to serve along with the chicken.  I had everything out and opened my ricotta cheese which had spoiled.  So now that my zucchini was grated and my eggs were cracked I made some zucchini and corn fritters.  Stay tuned for the recipe, it is a childhood favorite of mine.

Back to the chicken it was great.  Flavorful and very moist, it was fork tender falling apart.  Next time I would serve it with mashed potatoes or a buttered pasta.  The next night we were headed out so I fixed some cheese tortellini and chopped the leftover chicken up for the kids.  I found myself stealing bites from my children.

Pesto Ranch Crock Pot Chicken:Pesto Ranch Crock Pot Chicken

  • 4 chicken breast or thighs, I used two of each it was all I had, (thawed or frozen) mine were frozen
  • 1/4 cup healthier ranch dressing or bottled ranch
  • 1/2 cup chicken broth
  • 1/3-1/2 cup pesto
  • pepper to taste

 

Place frozen or thawed chicken into slow cooker (crock pot).  Spread a bit of ranch on each piece and then a bit of pesto on each piece.

Grind a bit of pepper on the whole thing.  Carefully add chicken broth so it settle to bottom and doesn’t wash away the toppings on chicken.

 Pesto Ranch Crockpot Chicken

Place on low for 6 hours or high for probably 3-4 hours, after about 6 hours of cooking on low I turned my slow cooker to keep warm until dinner time.

Pesto Ranch Crockpot Chicken

Enjoy!

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Pesto Roasted Potatoes

Pesto Roasted PotatoesRoasted Potatoes are often the way I prepare potatoes in our home, due to the fact that Mr.Picky dislikes mashed potatoes.  I usually switch the seasonings up and toss my potatoes in olive oil.  Pesto Potatoes – Favorite Family Recipes was a great change of pace.  Mr.Picky said it lacked flavor but he always adds more salt than the sea and usually likes extra heat on his potatoes.  The kids on the other hand left only a handful on the pan and had the rest for lunch the next day.

I used to think I disliked pesto.  Which really makes no sense because basil is my favorite herb, parmesan Reggiano is one of my favorite cheeses, and I use olive oil for everything.  I think it is the pine nuts which have never done anything for me.  After making my own pesto I realised it is as wonderful as I imagined.

Pesto Roasted Potatoes:

  • 5-6 red potatoes, cubed with the skin on
  • 1/2 cup pesto sauce (store-bought or my pesto recipe works great)
  • 1 Tbs olive oil
  • salt to taste

 

In a bowl place olive oil, cubed potatoes, and 1/2 cup of pesto.  Toss to coat potatoes evenly.  Add more pesto to taste and  salt to taste.

Pesto Roasted Potatoes

Spread on a cookie sheet and bake at 450 degrees for about 25-30 minutes, or until potatoes are golden.  Flip the potatoes about halfway through cooking.

Basil Pesto Recipe

I used to think I disliked pesto.  Which really makes no sense because basil is my favorite herb, parmigiano-Reggiano is one of my favorite cheeses, and I use olive oil for everything.  I think it is the pine nuts which have never done anything for me.  After making my own pesto it was better than I remembered.

I just lessened the amount of pine nuts which was good because I only had about a cup on hand.  I also made a thicker pesto which olive could be added as needed.

After using half the pesto I put the rest in the freezer for a later date.  There are lots of great recipes calling for pesto out there.  Since the basil is in full swing in the garden I might as well make a few jars to store in the freezer.

 

Basil Pesto:Basil Pesto

  • 2 – 3 cups basil
  • 1 cup pine nuts
  • 1/2 – 1 cup olive oil
  • 4 cloves garlic
  • salt and pepper to taste
  • 1 cup parmigiano-reggiano
  • lemon juice to taste

In a food processor combine all besides cheese and oil, process until combined.

Slowly add in olive oil until desired thickness is reached.

Add parmigiano-reggiano and either stir in by hand or pulse a few times.

Cover with plastic pressed against pesto and then sealed.  The less air reaching the pesto the less browning will occur.

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