Here’s some yummy recipes, thought I’d share. =]

Spinach Basil Pesto | Chicken Salad | BBQ Ribs

Spinach Basil Pesto

1 bunch of spinach
1 bunch of basil leaves
Extra Virgin Olive Oil
2 Cups of sliced parmesan cheese
Salt & pepper
1 Can of Cream of Celery
1 clove of garlic
1/4 cup of Pine Nuts (optional)

Put spinach and basil leaves into a blender along with cream of celery and garlic. Blend thoroughly on low setting until near liquid consistancy. Add 2 spoonfuls of virgin olive oil, salt and pepper to taste, 2 cups of sliced parmesan cheese, pine nuts and continue blending until mixed. Heat mixture over low-medium heat until a slow boil and stir occasionally for 15 minutes.

Makes 6 servings.

Additional notes:

Make sure to use fresh spinach and basil

This sauce can be used as a pasta sauce as well garnish for vegetable soups. Also great as a dip or salad dressing.

Chicken Salad

6 whole chicken breasts
1/2 lb. mayo
1 red onion
1 bunch of celery
Lawry’s seasoning salt

Chop up the chicken, celery (about 4 branches) and onions and mix them up in a bowl. Add 1/2 lb. mayo, stir well. Add generous amounts of dillweed untill top layer is covered, and Lawry’s seasoning salt to taste. Mix well and serv.

Makes 6 servings.

Additional notes:

This salad goes really well with garlic herb crackers. It’s so delicious.

BBQ Ribs

3 lbs. beef back ribs
1 sweet onion
Salt & Pepper
4 whole garlic cloves
1 Bottle of Brown Sugar BBQ sauce

Pre-heat oven to 350. Slice ribs apart and place in a baking pan. Slice onions and garlic and spread over the ribs. Empty half of the BBQ sauce onto the ribs evenly. Place it into the oven with a cover for 1 hour. Turn the ribs and empty what’s left of the BBQ sauce evenly on the ribs. Place in the over with cover on, wait one more hour, and then enjoy your yummy yummy ribs.

Makes 6 servings.

Additional Notes:

Best ribs I’ve EVER had *drools*.