Source: Food.com

By Vino Girl on February 27, 2005

Ingredients:

1/4 cup fresh basil, finely minced

1/4 cup reduced-sodium chicken broth

2 tablespoons parmesan cheese, freshly grated

4 teaspoons olive oil

1/2-1 teaspoon salt, divided

2 garlic cloves, minced

4 (6 ounce) cod fish fillets or 4 (6 ounce) other similar fish

1/4 teaspoon black pepper, freshly ground

cooking spray

Prep Time: 10 mins

Total Time: 21 mins

Directions:

1. Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.

2. Sprinkle fish with 1/2 tsp salt (I omit) and pepper.

3. Coat a large nonstick pan with cooking spray and heat over medium-high heat.

4. Saute fish for 5 minutes on each side or until it flakes easily with a fork.

5. Spoon basil sauce over fish to serve.

Servings: 4

Source: Food.com

By L DJ on April 05, 2005

Ingredients:

4 boneless skinless chicken breasts

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

3 tablespoons olive oil, divided

1 cup sliced mushrooms

1/2 cup marsala wine

1/2 cup chicken broth

1/2 cup chopped fresh basil leaf

1/2 teaspoon onion powder

Prep Time: 10 mins

Total Time: 15 mins

Directions:

1. Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.

3. Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

Servings: 4

Source: Food.com

By lauralie41 on August 25, 2006

Ingredients:

2 cups cherry tomatoes

1 tablespoon olive oil

1/2 teaspoon kosher salt

4 (4 ounce) cod fish fillets, thick fillets

salt

fresh ground black pepper

2 garlic cloves, minced

1 tablespoon fresh basil, chopped

1/2 cup dry white wine, such as Sauvignon Blanc

Prep Time: 10 mins

Total Time: 40 mins

Directions:

1. Preheat the oven to 400°F

2. In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.

3. Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.

4. Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.

Servings: 4

Yield: 1 fillet

Source: Food.com

By Sue Lau on October 27, 2002

Ingredients:

2 1/2 lbs yukon gold potatoes

10 -12 cloves garlic

3 tablespoons butter, softened (or vegan margarine)

1/2 cup milk

1/4 cup chopped fresh basil

1/4 cup snipped fresh chives

1 teaspoon salt

1/2 teaspoon black pepper

Prep Time: 10 mins

Total Time: 40 mins

Directions:

1. Peel potatoes and chop into 2-inch pieces.

2. Peel garlic cloves, and halve them if they are very large.

3. Fill a large pot 3/4 full with water, salt lightly and bring to a boil.

4. Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.

5. Place potatoes in a bowl, and add butter.

6. Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.

7. Season the potatoes with salt and pepper.

8. Serve.

Servings: 5-6

Source: Food.com

By Sharon123 on June 16, 2009

Ingredients:

1 cup good quality mayonnaise (Hellman's is good)

1 cup chopped scallion, white and green parts (6-7 scallions)

1 cup chopped fresh basil leaf

1/4 cup fresh lemon juice (about 2 lemons)

2 teaspoons minced garlic (2 cloves)

2 teaspoons anchovy paste (optional-I don't use)

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup light sour cream

3 heads bibb lettuce

2 -3 tomatoes

Prep Time: 15 mins

Total Time: 15 mins

Directions:

1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste(if using), salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended. If you are not using immediately, chill the dressing until ready to serve.

2. Cut each head of lettuce into quarters, remove some of the cores and arrange on 6 salad plates. Cut the tomatoes into wedges and add to plates. Pour on the dressing and serve. Enjoy!

Servings: 6