“Basil’s In Season” Lemon Basil Strawberry Muffins
The hottest month of summer is the prize time for every gardeners fresh basil. There are a whole lot of different flavorful varieties of basil like lime, lemon and cinnamon just to name a few. Basil is extremely easy to grow and loves the heat and sunshine.
The plants make a beautiful display in the landscape and will do quite well in pots. Give basil nice well draining soil and let them dry out a bit in between watering. they are quite drought tolerant so if you happen to find them wilted a bit just give them a good soaking and they will bounce right back.
Basil is also one of the herbs that have a rich and colorful history. In Mexico the native women use fresh cut cinnamon basil flowers to fill vases that graced their tables. It is said that the basil will help deter the flies away from your dinner. I
Basil also has some of the highest nutrient values of all the herbs. It is said to be very high in vitamins A and K and a rich source of iron. The compounds derived from basil leaves are said to have many disease preventing and health promoting properties. It is suppose to be good for your vision, rheumatoid arthritis and osteoarthritis.
The lemon basil I use to make these muffins smells like fresh lemon drop hard candy when picked straight out of the garden. Combine the lemon basil with fresh homemade strawberry preserves and you have the essence of the summer garden at hand.
- 12 oz package cream cheese (full fat)
- 2 8 oz cans of salsa verde
- 1/2 lb ground beef or shredded chicken
- 1 cup white onion, chopped
- 1 Tbsp homemade taco seasoning
- 8-10 low carb tortillas (I use these)
- 12 oz shredded sharp cheddar cheese
- chopped green onions, for garnish
- Preheat the oven to 375 degrees. While the oven is preheating, prepare the meat.
- If you are using chicken, you will have to make sure it's pre-cooked and shredded. Caramelize the onions in a pan with a tsp or so with butter or the oil of your choice. Combine onions, chicken, and homemade taco seasoning.
- If you are using beef, brown the beef and onions together in a pan, incorporating the homemade taco seasoning during cooking.
- Over medium heat, mix together the cream cheese and salsa verde until the cream cheese is melted and the ingredients are incorporated.
- Spread about 1/4 cup of the cream cheese sauce in the bottom of as shallow baking dish. Assemble the enchiladas by placing 1/4 cup of meat mixture and 1/4 cup of shredded cheese on each tortilla. Wrap the tortillas tight and line them close together in the baking dish.
- Once the tortillas are assembled, pour the remaining sauce evenly over the enchiladas. Top with remaining cheese.
- Cover pan loosely with tin foil and bake enchiladas for 15-20 minutes at 375 degrees. Optionally, remove the tin foil and set the oven to broil for 2-3 minutes to crisp the cheese slightly on top.
- Garnish with chopped green onion, cool slightly, and serve warm!
This recipe has been featured on: Old-Fashioned Fridays