Wow, one humid morning out there today. I went out to get the morning paper and walking out felt
I actually got tonight's Dinner recipe, Baked Cod with Tomato Pesto, from a Kroger Coupon and Ad we got in the mail. They used Halibut where I'm using Cod. Halibut is okay but not my favorite. Plus Cod is less calories and, at to me, cooks up better.
First to make the Tomato Pesto I'll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).
To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.
To prepare the Cod I'll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a