Roasted Baby Potatoes with Pesto

I have been meaning to post the recipe for these Roasted Baby Potatoes with Pesto for a while now. I don’t know what took me so long, they are seriously the best potatoes ever. And so easy!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Roasted Baby Potatoes with Pesto

Gorgeous Aren’t They?

Roasted until the skin is crispy perfection, tossed in the freshest basil pesto and then smashed, these baby spuds make the perfect side dish for chicken, fish or beef! Notice those sweet caramelized shallots mixed in…drool.

Roasted Baby Potatoes with Pesto

The Pesto:

Homemade pesto literally takes two minutes to make and it stands head and shoulders above any store bought or jarred pesto.To avoid waste and get the freshest possible pesto I prefer to buy/grow a basil plant and use what I need as I need it. When I buy cut basil it always browns and dries out before I can use it all.

Roasted Baby Potatoes with Pesto

Simply place garlic, basil, parmesan, pine nuts, a little sea salt and extra virgin olive oil in a food processor and process until the pesto looks like a paste. So quick and easy, and it tastes and smells heavenly!

Roasted Baby Potatoes with Pesto

Once you learn how easy it is to make homemade pesto you will use it for so many things. I use pesto on pasta and pizzas, in sandwiches and wraps, to top salmon, and for salad dressings, it’s very versatile. And so good for you!

When tossed with warm potatoes the pesto adds moisture and flavor. Seriously, are these potatoes not swoon worthy?

Roasted Baby Potatoes with Pesto

The Recipe: Roasted Baby Potatoes with Pesto

Tips and what you will need: use ‘new’ or baby potatoes for best results. You will need a food processor to make pesto, a microplane to grate parmesan, and a rimmed cookie sheet covered with unbleached parchment paper. As always you need a good knife! This recipe is gluten free.

Roasted Baby Potatoes with Pesto
 
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Author:
Serves: 6-8
Ingredients
  • 3 pounds baby or 'new' potatoes (pierce each with a fork once)
  • 6 large size shallots, peeled and quartered
  • 2 tablespoons extra virgin olive oil (give or take)
  • sea salt
  • freshly ground pepper
  • 2 cups fresh basil leaves, packed
  • ⅓ cup extra virgin olive oil
  • ⅓ cup pine nuts
  • 1-2 medium sized garlic cloves, peeled
  • sea salt and freshly ground black pepper to taste
  • ⅓ cup freshly shredded Parmesan cheese (skip if you live dairy free)
Instructions
  1. Preheat oven to 400 degrees, place oven rack in upper third of oven
  2. Place potatoes and shallots on a parchment covered cookie sheet
  3. pierce each potato with a fork
  4. drizzle with olive oil and toss (use enough olive oil that potatoes and shallots are coated)
  5. sprinkle generously with sea salt and pepper
  6. place in oven and cook for 40-45 minutes or until potato skins are crispy and browned and centers are cooked through
  7. While potatoes cook, make pesto:
  8. Pulse garlic in food processor
  9. Add basil leaves, pine nuts and parmesan
  10. Puree in processor, slowly adding olive oil till desired consistency is achieved
  11. Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary
  12. When potatoes are done remove from oven
  13. Spoon pesto onto potatoes and toss until potatoes are covered with pesto
  14. Smash potatoes with a metal spatula or wooden spoon, serve (you can also opt to not smash, but I like the way it looks)

 

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Steak and Shrimp Fajitas with all the Fixings!

Cinco de Mayo is right around the corner. It’s one of my favorite holidays, and not because I am Mexican, or celebrating another nation’s liberty, my love of this holiday is purely selfish. I simply love to eat Mexican food!
I have been gearing up for this holiday for weeks and these Steak and Shrimp Fajitas with all the fixings will definitely be on our menu come May 5th.
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Steak and Shrimp Fajitas with all the Fixings!

So Easy~ No Lie!

Fajitas are super easy to make: simply slice the veggies and the steak, season the steak and shrimp with garlic, turmeric, chili powder, coriander and cumin, then cook (in one pan!) and serve with tortillas and your choice of fixings!

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Steak and Shrimp Fajitas with all the Fixings!

The Fixings:

I serve my fajitas with corn tortillas cooked right on the flame, a generous side of chunky guacamole, and black beans and pico de gallo. But if you prefer you could also serve with this Mango Salad and rice.

Steak and Shrimp Fajitas with all the Fixings!

The Recipe: Steak and Shrimp Fajitas with all the Fixings!

Tips and what you will need: You can use store bought guacamole and pico de gallo or find my recipes here. This recipe is gluten and dairy free. For cooking fajitas I prefer to use a cast iron pan. (affiliate link) As always you will need a good knife.

5.0 from 6 reviews
Steak and Shrimp Fajitas with all the Fixings!
 
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A simple fajita recipe with all the fixings!
Author:
Recipe type: Main Course
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 1 red bell pepper, sliced thinly
  • 1 green (or yellow if you prefer) bell pepper, sliced thinly
  • 1 yellow onion, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1¼ lbs top sirloin steak strips, sliced ¼" thick (or filet mignon if it's in the budget)
  • 1 pound wild Gulf shrimp, peeled and deveined (I buy them already that way at Whole Foods)
  • Powdered garlic, coriander, chili powder, turmeric, cumin, sea salt and pepper (to taste)
  • 2 limes, quartered
  • 12 sprigs Fresh cilantro
  • 12 small corn tortillas
Instructions
  1. If serving with guacamole and pico de gallo, prepare ahead (recipe linked above)
  2. Prepare all veggies and cook:
  3. Place a pan on med/high heat, add olive oil and then add peppers and onions to pan
  4. Caramelize the vegetables, stirring occasionally for about 20 minutes
  5. While vegetables cook prepare steak and shrimp:
  6. Slice steak. Season with sea salt, pepper and garlic powder pepper to taste. Season shrimp by sprinkling with garlic, coriander, chili powder, turmeric (to taste) and then lightly season with sea salt and pepper, set aside
  7. When veggies are caramelized to your liking, lightly season with sea salt and pepper and then remove vegetables from pan and set aside
  8. Add steak to the same pan (add a little more olive oil if needed) cook on high heat for two minutes then add shrimp and cook for two more minutes, stirring occasionally
  9. Add veggies back to pan and cook another minute or two.
  10. While veggies and meats cook, heat tortillas right on the burner flame for about 20 seconds a side or until warm and slightly charred
  11. Fill tortillas with fajitas and serve with all the fixings garnish with quartered limes and cilantro sprigs

 

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Stovetop Chili Lime Popcorn!

I am not done with Cinco De Mayo just yet. I just had to squeeze in one more recipe:  Chili Lime Popcorn! This popcorn is made the way we made popcorn when I was a kid, on the cooktop with real, natural ingredients. No rancid oils, no genetically modified corn, no toxic plastic microwave bags. Just real corn, real butter from grass fed cows and flavorful spices.(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Stovetop Chili Lime Popcorn!How To:

Making popcorn on the cooktop is easy. You simply add a few tablespoons of coconut oil to a big pot and heat. Add a few kernels of corn and wait for the first one to pop. Then you add the rest of the corn, cover the pot with a lid and shake that pot vigorously until the kernels stop popping. Then drizzle with melted butter infused with lime zest, chili powder, garlic powder, onion powder and sea salt! Of course you can adjust the spices to your preference. Such a delicious and healthy treat when made with top notch ingredients!

Stovetop Chili Lime Popcorn!The Recipe: Stovetop Chili Lime Popcorn!

What you will need:  Coconut Oila big pot with a lid, popcorn kernels (preferably NON GMO like these), good sea salt (I like Maldons) You will need a microplane to zest the lime. Find my other popcorn recipes here, here and here.

5.0 from 3 reviews
Stovetop Chili Lime Popcorn!
 
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A delightfully seasoned homemade popcorn made the old fashioned way, on the cooktop. Note: popcorn, like all food, is subjective. You may use more or less butter and spices to suit your taste.
Author:
Recipe type: dessert
Serves: 8 cups
Ingredients
  • ½ stick butter (1/4 cup) melted
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 teaspoon sea salt
  • zest of one lime
  • 3 tablespoon coconut oil
  • ½ cup white popcorn
Instructions
  1. Melt butter in small sauce pan
  2. Add spices and lime zest
  3. Stir well and turn off heat
  4. Add coconut oil to a large pot
  5. Turn on high heat
  6. Add 3 kernels of corn and wait for one to pop
  7. When kernel pops, add the ½ cup of corn to pot
  8. Place lid on pot
  9. Shake pot vigorously as corn pops (2-3 minutes, you may need to turn heat down a little)
  10. When corn stops popping turn off heat and remove lid
  11. Whisk butter well (spices tend to sit on the bottom) and use a knife to stir popcorn as you slowly drizzle spiced butter over corn
  12. Stop when needed to stir well and then drizzle more until all the butter is gone
  13. Serve!

 

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Apricot-Cashew Chicken Rice Bowl

This Apricot Cashew Chicken Rice Bowl is a quick easy meal made using only one pot and one pan and is ready in the amount of time it takes to cook rice!
(This post is sponsored by RiceSelect!)

Apricot Cashew Chicken Rice Bowl

How I do It: 

I start the rice and while it cooks I cut up the veggies and chicken, make the sauce, and then add the veggies and chicken right to the sauce to simmer until cooked. That is it! So easy.

Apricot Cashew Chicken Rice Bowl

The Rice:

For this recipe I used Texmati Brown Rice from RiceSelect. Award-winning Texmati® Brown Rice is the all-natural, whole grain alternative to Texmati® White Rice, and is a perfect choice for today’s healthy lifestyles. With only the inedible husk removed, it is heart-healthy and has a low glycemic index value. With it’s nutty taste and slightly chewy texture, Texmati®Brown Rice is great when paired with strong seasonings and sauces, like the apricot sauce in this recipe. I simply cook according to package instructions, place in a bowl and spoon that amazing apricot cashew chicken over the top!

 

The Recipe: Apricot-Cashew Chicken Rice Bowl

Tips: I am usually not a stickler for cutting veggies etc the exact size, but in this recipe it actually makes a difference. For the rice and veggies to finish cooking at the same time the chicken needs to be no larger than 1/2″ cubes and the vegetables should be cut as described below. This recipe is gluten free.

5.0 from 6 reviews
Apricot-Cashew Chicken Rice Bowl
 
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Author:
Serves: 4
Ingredients
  • 2 cups rice, cooked to package instructions
  • 1 pound boneless, skinless chicken breasts cut into ½" cubes
  • 1 cup broccoli, cut into small florets
  • 2 carrots, sliced ¼ thick
  • 1 med shallot, minced
  • 3 cloves garlic, minced
  • 2 tablespoons toasted Sesame oil
  • ½ tsp each sea salt and ground pepper
  • ½ cup teriyaki sauce
  • 5 tablespoons apricot preserves
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon dried ground ginger
  • ¾ teaspoon red pepper flakes (or more if you like heat!)
  • ½ cup roasted salted cashews
  • green onions, sliced for garnish (optional)
Instructions
  1. Cook rice according to package instructions
  2. While rice cooks:
  3. Cut chicken and veggies, mince shallot and garlic
  4. Pour sesame oil in a saucepan on medium heat.
  5. Add minced shallot and sauté for 3 minutes, stirring occasionally.
  6. Add garlic and cook for one more minute.
  7. Add salt, pepper, teriyaki and apricot preserves.
  8. Whisk till well blended then add orange juice, ginger and red pepper flakes.
  9. Add prepared chicken and veggies to sauce
  10. Simmer for about five minutes until chicken and veggies are cooked
  11. Add cashews, garnish with green onions if desired and serve over rice

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

 

30 Minute Chicken and White Bean Chili

Ahhhh spring! I love the ‘lightness’ and color this season brings to the table. But sometimes I want that lightness and color while still craving the warmth of a soup or chili. This Chicken and White Bean Chili offers the best of both worlds, and it’s made in under 30 minutes!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

30 Minute Chicken and White Bean Chili

The Ingredients:

This simple chili is made with ground chicken, sweet white onions, freshly diced tomatoes, artichoke hearts, white beans, hominy (say what?) and is seasoned with cumin, cayenne, and chili powder, giving this recipe all kinds of flavor! Then I top it all off with sour cream and a few avocado slices. The sour cream kind of melts into the chili giving it a thick, creamy texture and the avocados…well I am a Californian, we add them to everything!

30 Minute Chicken and White Bean Chili

So What the Heck is Hominy?

Hominy is dried corn that has been soaked in a lime mineral bath. It’s a key ingredient to many Mexican foods and is used to make grits. So chances are even if you didn’t know it, you have eaten it. It makes a nice addition to this springtime chili. You could always use regular corn, but I highly recommend trying the hominy!

30 Minute Chicken and White Bean Chili

The Recipe: Spring Chicken and White Bean Chili

Tips and what you need: how hot you want your chili is up to personal taste, so season accordingly. If you need to know how to chop an onion I just happen to have a video tutorial you can watch that will teach you how to get the job done in about 60 seconds. You will need a stock pot, a good knife and a microplane if you prefer to grate garlic rather than mince it. It’s a bit of a time saver. 

5.0 from 3 reviews
Chicken and White Bean Chili
 
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A bright and sunny spring chili with artichoke hearts and topped with avocado and sour cream. I recommend not skipping the sou cream (unless you are dairy free) because it melts into the chili giving it a wonderful, thick creamy consistency!
Author:
Recipe type: Main Course
Serves: 6
Ingredients
  • 1 large sweet white onion, peeled and diced
  • 1 pound ground chicken (breast or dark meat, up to you)
  • 2 tablespoons olive oil
  • sea salt and pepper to taste
  • 2 cloves garlic, minced or grated with a microplane
  • 1-15 oz can white beans (also called navy beans or Great Northern Beans)
  • 1 cup hominy (or regular corn if preferred)
  • 1-15oz can artichoke hearts packed in water, drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (start with ½ teaspoon and add more at the end if desired. I usually end up using more)
  • 2 cup diced tomatoes
  • 2 cups chicken stock
  • 2 avocados
  • 1 cup
  • 6 sprigs fresh cilantro
Instructions
  1. Place stock pot on high heat, add olive oil, chopped onions and ground chicken
  2. Cook stirring frequently for about 7 minutes, turn heat to medium if needed
  3. Sprinkle generously with sea salt and freshly ground pepper
  4. While chicken cooks, mince or grate garlic, drain and rinse beans and hominy, drain and chop artichoke hearts, chop the tomatoes
  5. Add garlic, chili powder, cumin and cayenne to meat and onions
  6. Stir and cook for another minute until fragrant, be sure to mix seasoning in well
  7. Add tomatoes, white beans, artichoke hearts and chicken stock
  8. Bring to a boil, cover pot with lid
  9. Turn down to a simmer and cook for 12 more minutes
  10. While chili cooks, slice avocados
  11. Before plating chili, taste and add more sea salt, pepper or cayenne if needed
  12. Dish chili into bowls, top with a dollop of sour cream, a few avocado slices and sprigs of cilantro

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.