tomato, mushroom, and olive penne

10 penne pasta
1/2 onion, diced
1 clove garlic, minced
1 TB olive oil
1/2 C fresh mushrooms, chopped
1 can (14 oz) diced tomatoes (or you can use fresh tomatoes diced too)
1 tsp garlic salt
1/8 tsp black pepper
1 TB fresh basil
1 TB fresh parsley
1/2 can olives, sliced in halves

Cook and drain pasta according to package directions. Set aside. Heat olive oil in large skillet. Add onions, garlic, and mushrooms and saute until onions are translucent. Add the tomatoes, garlic salt, pepper, basil, and parsley and simmer for 5-10 min. Add the olives and the pasta, stir together. Serve immediately. Super yummy!

Peas with Lemon, Tarragon, and Shallots

This is the first time I've ever used shallots and I am in love!  They are definitely worth the extra price... at least every once in a while.

Ingredients:
1 T butter
1 T olive oil
2 shallots, minced
2 c. peas (fresh or frozen)
2 t finely chopped fresh parsley
1 T chopped fresh tarragon
1 t finely chopped lemon zest
11/2-2 t fresh lemon juice
salt

Heat the butter and olive oil in a saute pan over medium heat.  When the butter has melted, saute the shallots until softened but not browned, about 5 minutes.  Add the peas, 2 T water, parsley, tarragon, lemon zest, and lemon juice, and salt to taste.  Cook until the peas are heated through, 3-5 minutes.  Serve at once.

Grilled T-Bone with Garlic Butter

Weston and I had an AMAZING Valentine's dinner last week.  So I wanted to post the recipes.  All of them come from the Williams Sonoma Bride and Groom Cookbook.  But also, all of them kinda cost a lot for the ingredients.  So these are definitely "special occasion" recipes.

Ingredients:

Garlic Butter
(Let 1/2 c. salted butter come to room temperature.  Use a fork to blend in 1 T minces fresh thyme, 4 cloves minced garlic, 1 or 2 dashes of Worcestershire sauce, and 1 or 2 dashes of Tobasco sauce.  Roll into a log using waxed paper and set aside.)
4 T-bone steaks, 10 oz each
2 T extra-virgin olive oil
Leaves from 3 sprigs fresh thyme (we used normal dried thyme)
1 1/2 t kosher salt
Fresh ground pepper
2 T chopped fresh parsely

Make the Garlic Butter.

Season the staks by rubbing them with the olive oil, thyme, salt, and pepper to taste.  Prepare grill.  Place the steaks on the grill and cook for 5-6 minutes on each side for medium-rare, or until they reach the desired doneness.  Press the center of a stake to guage its doneness; it will still have some give for medium-rare, more firmness for medium.  Remove the steaks from the grill and place them on a platter.

Place a pat or two of the flavored butter on each steak along with a sprinkling of parsley.  Let rest for 3-5 minutes, then serve.

Cauliflower Soup

So, to give credit where credit is due--this recipe is from The Pioneer Woman.  I have made several of her recipes and almost all of them have been major hits with the whole family.  Or at least, 3 out of 4 family members (the 5th hasn't been eating solids long enough to be a part of the statistics).  But I've made a few tweaks to make it a little healthier.

Cauliflower Soup (from Pioneer Woman)

2-3 T. olive oil

1/2 onion, finely diced

2-3 carrots, finely diced

1-2 celery stalks, finely diced

1-2 heads cauliflower, roughly chopped

2 T. chopped parsley

2 quarts chicken broth

4 T. butter

1 C. milk

6 T. flour

2 C. fat free half & half

2-4 tsp. salt

1 C. sour cream, room temp.

Heat oil in large pot.  Add onion and cook to brown.  Add carrots and celery.  Cook a few minutes.  Add cauliflower and parsley.  Cover and cook over very low heat 15 min.  Pour in chicken broth.  Bring to boil, reduce heat, and simmer.

In medium saucepan, melt 4 T. butter.  Stir in flour and salt.  Slowly add milk and whisk to combine.  Remove from heat and stir in 2 C. half & half.  Do this slowly, or you'll have lumps.  Lumps are no good.  Add mixture to simmering soup. Allow to simmer for 15-20 min.  Check seasoning and add  more salt and pepper if necessary.

Place small amount of sour cream in each bowl and add the soup.

I usually forget the sour cream and Blake has decided he likes it better that way, so try live it up and try it both ways!

I'm Not Just A Pizza Dough any more..........

Well, I think by now all of you have realized the no hassle pizza dough recipe I posted a while back is REALLY EASY..and REALLY GOOD. Well, I'm here to tell you that it is also very versatile and solves some major time issues in the kitchen for mommy's like me who never seem to have time to do anything as I would like....

Ryan and I recently tweaked this recipe again, and had really amazing results. Here is what we have made....and the best part....NO RISE TIME AT ALL...it's just make and bake and its good.

No Hassle DINNER ROLLS--

Simply take the dough recipe and Add 1 extra tsp sugar or honey to the yeast mixture in the beginning. Omit spices. Make, pinch balls of dough, place on oiled (or cooking spray) cookie sheet or pan. Bake same amount of time until golden brown.

These were really great. I'm always starting the rolls too late...it really takes a total of 20 min from start to yummy soft roll goodness. Try it.


No Hassle Cinnamon Rolls--

Okay, so how many times have we gotten up in the morning and wanted the goodness of cinnamon rolls but don't have 1hr for rise time and such? My poor family has suffered from a lack of cinnamon rolls for years just because of my lack of time and planning. Well, no more.

Take the dough recipe and add 2 extra tsp of sugar or honey to the yeast mixture. Omit spices. Make dough. Add whatever you like to your cinnamon rolls. I personally like to use brown sugar instead of white because it seems to hold the dough together better and doesn't tend to fall out or burn as easily. Cut out, place on sprayed cookie sheet or pan, don't worry about letting them rise...just stick them in the oven for 10-15 min and there you go. Top with some glaze and seriously you'll wonder why you ever used a dough that made you wait again.

I hope this helps you guys! Don't forget, you can use whole wheat in this recipe for pizza, rolls, or Cinnamon rolls and it still works fantastic! We do it all the time.

Love,

Mel

Peach Crunch cake

This recipe is by non other than Bakerella and my family LOVES it!
It is so easy, yummy and you probably have everything in your pantry. Great for unexpected guests.

Try it and let me know if you like it.


Peach Crunch Cake
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.