After a wonderful weekend spent with this lady and her boyfriend :
Wes and I are back in Dallas. We drove down to New Braunfels Friday night and spent the weekend with Ali and Nick. It was Nick’s birthday on Friday evening, so we spent the weekend celebrating. Saturday we were out on Lake McQueeny for about 8 hours. Bliss. I need to get a boat asap… except I would have no where to keep it, and not that many lakes nearby. I guess I will have to save that for my retirement days.
I’ve been a little behind this week since I spent the majority of Sunday and half of Monday in a Benadryl coma. I’m not sure what is in the air that is bothering me, but my allergies have been out of control. I finally came back to life around 3pm yesterday (and yes, I was at work, my functionality was severely limited). Grocery shopping was done for the week last night. Since I was out of it on Sunday, I had to push my long run to last night. Luckily, it rained yesterday evening and was about 85 degrees. I ended up only running 6 miles, but I figured that was better than nothing.
After having ran and grocery shopped, my creativity in the kitchen was a little sub-par. So, I decided to just make veggie pesto paninis, (chicken pesto paninis for him). They actually turned out incredibly awesome. I had one and a half leftover baguettes from Johnny Carino’s on Sunday. Half of the baguette may or may not have been consumed in my allergy coma… oops. It ended up working out perfectly though because I was able to do his and her size paninis.
The bread was perfect since it already had italian herbs baked in. I layered on two slices of fresh pepperjack, carmelized onions, grilled red bell peppers, and homemade pesto. Than coated it again with a little extra cheese (italian blend). It sat under the broiler on high for about 7 minutes. Since the baguettes were fairly narrow and round, making an actual panini in my waffle iron was a little too complicated. The broiler served me well though, browning the edges of the bread and creating cheese bubbles. So yummy. Super easy weeknight meal. I’m sure I’ve gone over how to make pesto before but here it is again just in case.
20 Basil leaves
2 tbsp olive oil
Handful pine nuts (or almonds if you are out of pine nuts)
1/3 c Parmesan cheese
1 or 2 cloves of garlic
Pulse basil leaves in fp until they are shredded. Add in nuts, cheese, and garlic. Pulse a few more times until blended. Slowly pour in olive oil and continue to pulse. All of these ingredients are really added to taste. It is up to you how much you put in. I also like to throw in kalamata olives for kicks every now and then. Yummy!
This stuff is so good, and a little really does go a long way. I am a huge fan of the flavor. It goes well on crackers, over pasta, pizza, etc… just have fun with it!
I’m off to see the Lizzmeister… hopefully she was good today.