Monthly Archives: June 2013

Pistachio Pesto


Here is a variation on the classic pesto recipe. It is Monday, and I needed to cook something easy. Chicken and pasta fit the bill nicely. I also needed to trim back some of the basil, so pesto sounded like a good idea. I wanted to try something different, so I replaced the pine nuts with pistachios. It is a little drier than normal, so you may have to add extra olive oil. The taste is more earthy, but still quite delicious. I tossed it with the pasta and spread it on top of the chicken as well. It is also good on bread, cracker, spoon, fingers, etc.

Pistachio Pesto


  • 1 cup shelled pistachios

  • 1 cup fresh basil leaves

  • 2 garlic cloves, minced

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup olive oil

  • 1 Tbsp fresh Lemon Juice

  • Salt and pepper


  1. Process nuts, basil, garlic, parmesan, and oil, in food processor until smooth.

  2. Scrape down bowl as needed, about a minute.

  3. Add lemon juice.

  4. Season with salt and pepper to taste.

  5. Process again briefly to incorporate.

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Rotisserie Grilled Stuffed Pork Tenderloin


I actually made this last night (Sunday, June 9, 2013), but forgot to create the post. This is a variation on the Stuffed Pork Roast with Apricot Glaze. The difference is that I did not want to turn on a hot oven with the temperature in the nineties. If your charcoal or gas grill has a rotisserie attachment, I highly recommend you make use of it in the summer months to keep from heating up your kitchen. I was lazy and just used Stove Top Cornbread Stuffing. It would be better to make your own, but I was in a hurry. The cooking time is about the same as in the oven. Give this a try and keep the heat out of your kitchen.

Rotisserie Grilled Stuffed Pork Tenderloin


  • 3-4 pound Boneless Center Cut Pork Loin Roast

  • Salt and Pepper

  • 2 cups Prepared Stuffing

  • 1 Tbsp Olive Oil

  • Kitchen String

  • Raspberry Balsamic Glaze

    • 1/3 cup raspberry syrup

    • 1/4 cup balsamic vinegar


  1. Preheat your grill.

  2. Roll cut the pork roast, see note below.

  3. On one half of the roast spoon on the 2 cups of prepared stuffing, spread evenly.

  4. Fold the other half over top of the stuffing.

  5. Use a sharp knife and carefully score the top layer of fat.

  6. Tie and knot the stuffed pork loin with kitchen string several inches apart.

  7. Season the top of the roast with kosher salt and black pepper.

  8. Place the stuffed roast onto your rotisserie skewer.

  9. Rotisserie the roast for about an hour..

  10. At the 150 degree mark brush the roast with glaze every 5 minutes.

  11. Remove from the grill and brush again with the glaze and cover lightly with tinfoil.

  12. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

Raspberry Balsamic Glaze Instructions:

  1. In small sauce pan, add all ingredients.

  2. Over medium heat, stirring constantly, bring to a boil.

  3. Remove from heat.

  4. Stir before using.

Note: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch from the board. As you cut, “unroll” the roast. Pretend you are unrolling a roll of paper towels. The great advantage to this technique is that once you’ve really master it, you can cut a roast to 1/2 inch thickness or less.

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Honey Chili Lime Grilled Chicken


Sometimes you are in a hurry, and grilling is good for that. But….you do not want something boring either. Like plain grilled chicken. So below is a quick and easy marinade that you can do while preparing the rest of dinner. I put this with a salad and sauteed green beans. Dinner on the table in less than 30 minutes. Hmmm…..sounds like somebody’s cooking show.

Honey Chili Lime Grilled Chicken


  • 4 thin sliced chicken breasts
  • 2 Tbsp olive oil
  • Salt
  • Fresh cracked black pepper
  • 1 Tbsp chili powder
  • Zest of one lime
  • Juice of one lime
  • 1 Tbsp honey


  1. Pat dry chicken breast and place in a shallow dish.
  2. Add salt, pepper, chili powder, and lime zest to both sides of chicken.
  3. Smear honey on both sides of chicken.
  4. Squeeze lime over chicken.
  5. Make sure the lime juice gets under the chicken too.
  6. Marinate while preparing the rest of the dinner.
  7. Grill until just done and still juicy.

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