Presto pesto!
I love making pesto because it doesn't take too much time to prepare. This recipe comes from Better Home and Gardens cookbook. I prefer using it with fettucine; I find the wider noodles take to the pesto better. Enjoy!
Pesto
Pesto
Hollondaise the right way
When I discovered how much hubby loves eggs Benedict, I decided to make them for brunch one morning. It was a big hit with him, and he claims that it is made the "right way" (claiming it has to do with the strong lemon taste). Sure enough, I discovered what he meant when I had eggs Benny at a restaurant, and it didn't have a lemony taste at all. It was sweet! Very strange experience for sure. I use the following Hollondaise sauce recipe from my Cooking: A Commonsense Guide whenever we have eggs Benny, but I halve it for us. The full recipe should be enough for 4-5 people, depending on how generously the sauce is poured on. Enjoy!
Hollondaise Sauce
Hollondaise Sauce