Earlier this year, when I planted all my sweet basil plants I was thinking out loud on my Facebook group as to whether or not I could make a great tasting low-carb pesto with something other than pine nuts…
...NO Recipe Required!
I tell people all the time that lots of times you simply don’t need a recipe for a delicious meal. Just trust your instincts and use the flavors you and your family love and 9 times out of 10 you will end up with a meal that is flavorful and fabulous! It’s how new recipes are born!
Here’s how I made the herb-grilled chicken that I morphed into my Garlic-Butter Chicken and Summer Squash over Spaghetti Noodles casserole!
...for Your Low-Carb Cooking!
Are you reveling in the possibilities of Spring? While I find I plant fewer and fewer flowers the older I get I still make sure I get my herbs in the ground as soon as the danger of frost has passed. Here in Virginia that’s April 25th. So last week I made a trip to grab my basil…
During the warm weather months it seems that lots of my recipes call for cilantro. Where we live in central Virginia cilantro withers up and dies as soon as the temp gets too hot so growing it in my herb garden isn’t really a viable alternative and it gets expensive when I have to keep buying it in the grocery store produce department.
So how do I keep my cilantro fresh and ready to use for my favorite summer recipes and save money at the same time?
As a child I remember my mom not canning but rather freezing things like strawberry jam. My husband’s mom canned a lot but that is sadly just not my forte. I, like my mom, would prefer to freeze things when I can so I can enjoy them when out of season with minimum effort. Yep, that’s me!