You know I’ve been to Costco when you start to see recipes with pesto and goat cheese popping up frequently on the blog. I can’t help it. There are a few staples from Costco that I can’t be without and their pesto and goat cheese are two of them.

I have to admit, since trying the pesto from Costco I really haven’t made any at home – it’s that good (for store bought!) and you just can’t beat the convenience or price.

These Roasted Red Peppers with Pesto and Goat Cheese were inspired by my neighbor who made for us once and brought some over for me to try. He actually cooked his on the grill and wow, they were amazing. I could not wait to make them for myself. I wanted to try them on the grill, but honestly this past week here in Florida has been so brutally hot and muggy that the thought of standing over a grill “testing” a recipe just didn’t appeal to me. Roasting them up in my oven worked just as well, and I got to enjoy the a/c while doing it.

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Click here to Pin this recipe!

This recipe is a favorite and perfect for SPRING! I love using pesto that I pick up from Costco (find it in the refrigerated section) and goat cheese from there as well. Right now I’m finding asparagus at the grocery store which is what reminded me of this pasta the other day. It’s such a great, meatless meal so if you are avoiding meat on Fridays during Lent then this is one to try!

Originally posted in March, 2015.

Here’s another “nailed it!” recipe for you. When I say I nailed it, it means everyone at my dinner table happily ate and enjoyed every bite of this Spring Vegetable Pasta with Pesto. I’m considering starting a category of it’s own for these types of recipes.

My kids surprise me often when it comes to food. If I were to put asparagus on their plate as a side dish I am pretty certain there would be a conversation about whether or not they want to eat it, though I’m pretty sure my daughter would at least try it. I was taking my chances by putting it in this pasta dish, and it worked. I know that red bell peppers aren’t their favorite by any means so they would be picked out (and that’s totally ok – more for me 😉 ) but I was pleasantly surprised when no one mentioned anything about the asparagus.

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Like this healthy pesto pasta with turkey recipe? Pin it here!

I love connecting with other moms in the same “season” as me. With having 2 kids ages 12 and 9 along with a toddler age 3, I sometimes feel like I’m straddling in between two different worlds off motherhood. If you have kids in the older elementary school/middle school age that are active in sports and other activities, then you probably understand what I mean when I say weeknights have become quite the juggling act between homework, dinnertime and practices. I absolutely love that my kids are involved in sports and I honestly wouldn’t have it any other way.

I find that most moms sitting at their kids’ practices usually have dinner on their mind and it always comes up in conversation. We are all trying to figure out how to get everyone fed in the easiest, healthiest way possible and get to where we need to go. That is the reality we are in and I have a feeling this season will fly by, just like the others have (until I have to do it all over again with the little guy!).

 

A photo posted by Aggie Goodman (@aggieskitchen) on Oct 27, 2016 at 2:02pm PDT

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Click here to pin this brussel sprout recipe!

I am raising my hand to admit I ate way more Halloween candy than I planned on eating last night. As I was saying to a friend while trick-or-treating, if I can get through Halloween night without tasting anything from my kids’ stash then I can pretty up muster up enough self control to turn the other way the rest of the week that candy is unfortunately front and center. But, I could not resist a Snicker Almond or a 1000 Grand (rare delights) which then lead to my all time favorite Reese’s PB cup. This morning, I’m thinking I’m satisfied and can move on from the sampling of the stash. Well, that is what I’m telling myself!!

Here’s something else I feel like admitting. I’ve put on almost 10 lbs since this summer. Gulp. That is really hard to write! I’ve known it, and I’ve thought it, but writing it just feels different. Those 10 lbs are really getting to me. I’m not sure what’s going on but I know I’ve been eating way more than I need to, and am just feeling really lazy about food choices lately (resulting in a lot of empty calories). It doesn’t feel good at all. Besides my clothes not fitting (obviously), my lower back is hurting more than normal and I’m feeling a little less confident and just plain uncomfortable. It’s time to nip this in the bud!

Plan of action: Daily cardio/strength workouts, tracking food in My Fitness Pal, 10k steps on my Fitbit, and meal/snack planning. No excuses!!

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The week between Christmas and New Year’s is my favorite week of the year. I always feel more relaxed, refreshed and ready to take on whatever lies ahead in the start of the new year. I love looking back on the blog while writing posts like this and seeing what I’ve cooked over the last 12 months. For someone who didn’t’t know what to make for dinner more than half of the time, I didn’t do half bad.

I can’t thank you enough for visiting Aggie’s Kitchen for recipes, this blog fulfills me more than you know and I appreciate all my readers, friends and family who have supported it and me over the years. Hope you are enjoying the holiday and I wish everyone the best in the upcoming year. Bring on 2016!

Here are the Top 15 Most Popular Recipes on Aggie’s Kitchen from 2015: 

1. Creamy Avocado Lime Dressing

2. Slow Cooker Split Pea Soup

3. Mexican Slaw Salad with Black Beans

4. Slow Cooker Asian Citrus Pork Tenderloin

5. Honey Balsamic Roasted Brussels Sprouts

6. Slow Cooker Pesto Chicken Melts

7. Strawberry Grapefruit Ginger Smoothie

8. Apple, Celery, Walnut Salad with Honey Dijon Vinaigrette

9. Roasted Red Peppers with Pesto and Goat Cheese

10. Greek Village Salad

11. Almond Peach Kefir Smoothie

12. Taco Turkey Black Bean Rice Bowls

13. Spring Beet and Goat Cheese Salad with Walnuts

14. Roasted Sweet Potatoes and Brussels Sprouts with Pecans

15. Kale, Red Pepper and Goat Cheese Frittata

From the past:

Best of 2014 – My Favorites and Yours

Best of 2013 – My Favorites and Yours

My 12 Favorite Meals of 2012

Bye Bye 2011

Top 5 Favorites of 2009

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I’m not sure how it happened, but it’s August. Yikes. My kids have informed me they have mixed feelings about going back to school in just a couple of weeks. There’s the excited anticipation of finding out who your teacher is and what friends are in your class, and of course there’s also the dreaded grind of homework that is lurking around the corner. So mixed feelings it is. For me too.

This Orzo with Pesto and Peas dish reminds me a lot of something my mom would make us when we were kids. We always had pasta with peas or even rice with peas for dinner. I think I understand why – it’s quick, inexpensive and is just enough to fill up small children’s bellies. I’ve made this pesto version (because, you know me + pesto = <3 ) quite a few times and it works as a great side dish to grilled chicken or salmon or on it’s own for a light (lazy) dinner. The sun dried tomatoes add a color and flavor that I just love.

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I have been using my crock pot like a mad woman lately. The last few weeks I’ve used it for several chilis and soups, pulled pork and to cook chicken to use in recipes like these Slow Cooker Pesto Chicken Melts. My crock pot has been a good companion in the kitchen lately that’s for sure.

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Last weekend, after receiving my little stash of meyer lemons I immediately started playing with some recipes. I made this really flavorful pesto one afternoon with the huge bunch of arugula that was in my last two CSA pickups. I love the peppery bite of arugula and paired up with parmesan cheese and sweet meyer lemon juice, this sauce really brightened up a simple bowl of whole grain pasta.

Now, I have to admit a huge goof on my part. I always add pine nuts when I’m making my traditional basil pesto, and had toasted up some walnuts to add to this arugula pesto. Well, I forgot to add them and didn’t realize it until pasta was tossed and in our bowls ready to eat. So instead, I used the toasted walnuts as a crumbly and crunchy topping for the pasta. It worked. And I would make it exactly the same way next time.

You can find my Meyer Lemon and Arugula Pesto Sauce recipe over at Babble’s Family Kitchen.

And while you’re here, don’t forget to enter into my current giveaway for a chance to win a tote of meyer lemons and a$25 gift certificate to Williams-Sonoma (did I mention I’ll be picking two winners for this one??).

Have a great week!

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(this giveaway is now closed…thank you to all who entered)

I have been making pesto this past month like it’s nobody’s business. Every time I run out, I make more. I put it on everything…pizza, pasta, soup, bread and even use it as a dip for…pretzels.

I love me some pesto.

I normally make my pesto with pine nuts, but since I have a Costco sized bag of walnuts hanging in the pantry I have been using walnuts instead. And I like it. It gives the pesto and earthier flavor, and if you didn’t know, walnuts kick butt in the nutrition department. So it’s all good.

Now in addition to this pesto recipe, I have another favorite thing to share with you. My new Blendtec blender. Blendtec was nice enough to send me a blender to try out as well as one to give to one of my readers – that’s you.

How cool is that? You will love this blender people, it’s hard core. I have made 20 something smoothies in it already (there is a digital counter on the blender that counts your uses, my kids and I think that is the coolest thing). I’ve even started to make whole juices. I’ve made salsa … and this pesto. I’m having some fun with my new blender. And the winner will too.

Giveaway:

Blendtec Total FourSide Blender (value $484.95) plus an additional WildSide jar.

(Blender is factory reconditioned, as the one I received is)

Starts today, Tuesday August 9 and ends Friday, August 19 at 12 noon (EST) {edited to fix date to Aug 19, not Aug 20}

Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application {edited to write Pick Giveaway Winner plugin application instead of Random.org}

To enter into the giveaway:

Leave a comment on this post telling me what you use your blender for the most.

Additional Entries can be earned by:

(leave a separate comment after you complete each item, each comment will count as an entry)

1.  “Like”  Blendtec on Facebook.

2. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)

3. Follow @Blendtec on Twitter

3. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)

4.  Share about giveaway on Twitter: “I want to win a Blendtec from @aggieskitchen and @Blendtec! http://bit.ly/nV2cZJ”

5. Share about giveaway on Facebook with link to this post.

6. Subscribe to Aggie’s Kitchen RSS feed.

Good Luck!!

Toasted Walnut Basil Pesto

Ingredients:

• 4 heaping cups of basil leaves
• 1/2 cup toasted walnuts
• 1/2 - 1/3 cup olive oil
• 2 garlic cloves
• 1/4 - 1/3 cup grated parmesan cheese
• 1/2 lemon (helps maintain fresh green color!)
• big pinches kosher or sea salt and fresh ground pepper, to taste

Directions:

1. Add all ingredients to the pitcher of your blender (or food processor) and blend until smooth.

(Disclosure: This giveaway is being provided by Blendtec. All opinions here, as always, are my own.)

PS…apparently I’m in the giveaway mood. Head over to Family Kitchen to enter to win a new cookbook!

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