Steak and Mushroom Pot Pie

This meal is a must- make! It was the perfect {winter} comfort food. A cross between a beef stew and a chicken pot pie. Kind of a beef stew pie. It was delicious. Ben and I had it the next night for leftovers, and we rarely eat leftovers for dinner! Not the most photogenic food ever, but if you look below you can see the perfect mix of beef, vegetables, gravy and a flaky pie crust. I found this recipe here, read the reviews, and altered it a bit. My version is below! A new favorite for a cold night. Warning: Its somewhat intensive, not just a 'throw and go' type of meal.

Ingredients

3 lb stewing beef 

1 large onion, diced

3 carrots, diced

2 celery sticks, diced

1 large package of mushrooms, sliced

2 cloves garlic, crushed

2 tsp smoked paprika

1 tsp each dried thyme, dried rosemary and dried oregano

2 bay leaves

2 cups strong beef stock

1 tbsp cornflour mixed with 3 tbsp l milk

salt & pepper to taste

2 sheets of pie crust (one for bottom, and one for the top- just like an apple pie.)

1 egg, beaten

Directions

• For the filling, brown the beef in a large pot. Remove and set aside.
• In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
• Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
• Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
• When the meat is really tender, turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
• Pre-heat the oven to 350 degrees.
• Line the bottom of the dish with one pie shell.
• Pour the beef into your pot pie casserole dish. (I didnt have the perfect one, but this oval baker worked.) Top the filling with the other pie shell.
• Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
• Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
• Remove and serve!

Filling going in, before the top layer.

Enjoy!

 Mackenna entertaining herself while mom cooked!

Apple Stuffed Pork Loin

Maybe in my next life, I'll be a food blogger. I could get used to this...

I'm embracing the fall weather and fall cooking. Well, mostly the eating. But the cooking and fall too. This past weekend we went apple picking, and I already had this recipe picked out to make the following night. It didn't disappoint, and I love meals I can throw on the crock pot in them morning and its ready and smells delicious when I get home. I recommend this to anyone!

Ingredients

Pork Loin, 2.5-3 lbs. (We used a 1 1/2 lb seasoned loin)
Red Delicious Apples, 3 sliced
Honey, approx 4 T
Cinnamon, 2 T

Directions
Lay the apple slices (from two of the apples) in the bottom of the crockpot.
Sprinkle with cinnamon.
Cut slits in the pork loin (approx 1/2″-3/4″).
Drizzle some honey into the slits.
Then place apple slices into the slits.
Place the pork loin into the crockpot.
Drizzle the top with the remainder of the honey.
Place the rest of the apples on top.
Then sprinkle the whole thing with cinnamon.
Cook on low for 7 hours.

We served ours with curry cous cous, which I love. And Ben, just eats.

Cheeseburger Quesadillas

Mmm mmm mmm. The perfect combination between a quesadilla and a cheeseburger. Tastes like takeout, but far better being homemade.

For the last two weeks we have been 'meal planning,' which has been life changing, at least in our household. The days are far more efficient, and the meals are far more balanced at dinner. On Sunday we sit down and plan all of our meals for the upcoming week, go grocery shopping, and enjoy them all week long. It's been such a time saver during our incredibly busy work weeks, and there is no more asking 'Whats for dinner,' or any last minute Hannaford runs in rush hour traffic. We've even meal planned for our weekend dinners, which has saved us money on takeout. And what I like most is how many great meals I've found and made. I've done most of the cooking since it's hunting season for Ben, and I am really enjoying it. Well, we both are! We've started our own family cookbook, a compilation of our favorites. I'll share as many as possible with my blog followers as well!

Cheeseburger Quesadillas

Ingredients
1 lb. ground beef
2 tbsp. olive oil
1 medium yellow onion, chopped
2 tbsp. Worcestershire Sauce
1/4 c. ketchup
1/4 c. real bacon bits, or chopped bacon (We used real bacon)
salt and pepper to taste
2 tsp. onion powder
2 tsp. garlic powder
2 c. sharp cheddar cheese
2 large soft flour tortillas
vegetable oil for brushing
red crushed pepper flakes for sprinkling

Changes I made, although you can really do anything you want to these: Used blue cheese for my 'burger,' and added jalapenos to Bens.

Instructions
1. In a large skillet on medium high heat, heat the olive oil. Add the onions and allow them to cook for
about 5-7 minutes until they become translucent. Add the beef and break it up with a wooden spoon
or spatula. Cook the beef and onions together for about 10 minutes until the beef is thoroughly
cooked.
2. Preheat your oven to 350 Degrees: Once the beef is cooked add the Worcestershire sauce,
ketchup, bacon bits, salt and pepper, garlic and onion powder and stir until all is incorporated and
allow to simmer on low heat for 5-7 minutes.
3. On a large baking sheet, place the tortillas on top. Take half of the burger mixture and spread it
evenly on one half of the tortilla shells, flip the other half on top of the burger mixture. Brush the top
with vegetable or canola oil and sprinkle with red crushed pepper flakes. Bake for 10-15 minutes
until the tortilla shell becomes nice and crisp and the cheese is bubbly. Let sit for about 5 minutes to
let cool down and use a real sharp knife or pizza cutter and cut into triangles. (Note: Really let it cool, or else you will make a mess trying to cut into them.)

Tortellini Soup... Delicious and Nutritious!

I haven't felt well this weekend at all. In fact, its been pretty rough. For Sunday dinner Ben said he would make anything I felt like, and I decided to check out Taste of Home's website. I've heard people, including  http://thewescotts.blogspot.com/ talk about their recipes. I thought soup would be perfect for a weak stomach, and found their recipe for Tortellini Soup. Ben made the soup tonight and it was just perfect. It tasted flavorful, and fresh. We both loved it, its too good not to share! As a bonus, its quick and easy.

Tortellini Soup

Ingredients

• 1 medium onion, chopped
• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini 
• 3 cups chopped fresh spinach (We used baby spinach)
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon pepper
• Shredded Parmesan cheese

Directions

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
• Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

Enjoying dinner together.

Original recipe found here: http://www.tasteofhome.com/Recipes/Easy-Tortellini-Soup 

Note: We changed the garlic and balsamic amounts. 

Happy Sunday! 

Santa Fe Stuffed Peppers

This meal could quite possibly be in my top ten favorite meals of ALL time. It was so fresh tasting, and a perfectly layered flavor combination. Honestly, it was THAT good. This is a 100% Paleo recipe, if you omit the cheese. Hence, the two different looking stuffed peppers in the photos. Ben: No cheese. Bethany:  Cheese topped. As a side note, yesterday marked 4 weeks of Ben eating a strictly Paleo diet. No beer, no carbs, no processed foods. He is looking and feeling great. And I have loved eating all of the 'clean eating' meals along with him.

For the filling:

• 1/2 lb 99% lean ground turkey (We did 1.2 lbs of 93% lean) 
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise (We used four, for lunch leftovers.)
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces. Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions. And... I used LOTS of sour cream. Ben: Not so much.

http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html

Paleo Pot-sticker Burgers

This 'paleo diet friendly' recipe is healthy, and amazing. The paleo diet emphasizes eating whole foods, nothing artificial or packaged; and no grains or sugars.  I've never met a diet I liked, and I've never done one; but if I had to, this would be the one. It truly combines health with taste. This is so, so tasty. They are burgers, that taste like pot sticker dumplings, and have no bread on them, but you top with coleslaw. Who would have thought? 

Pot Sticker Burgers

1 package 99% fat-free ground turkey breast (about 1.2lbs)

1 egg

3-4 Tablespoons Coconut Aminos** (I used Coconut Secret brand from Whole Foods) You can substitute soy sauce if you aren't worried about a paleo diet.

2 green onions, sliced

1 clove garlic finely minced

2 Tablespoon finely minced ginger 

1 1/2 cups coleslaw mix, roughly chopped 

Non-stick olive oil spray

Spicy Asian Slaw

4 Tablespoons Coconut Aminos

3 Tablespoons red wine vinegar

1 Tablespoon water

1/2 teaspoon sesame oil 

1/4 teaspoon crushed red pepper flakes (or more)

1/8 teaspoon garlic powder

1/8 teaspoon ginger powder

1 green onion, sliced

Remainder of coleslaw mix from 14 oz bag. (about 4-5 cups) 

Directions For the Slaw: (I started this first so it could marinate while I prepped the burgers)

1.) Mix first 8 ingredients in box then add coleslaw mix. 

2.) Toss until thoroughly coated. 

3.) Place bowl in fridge to marinate while you cook burgers.

Directions For the Burgers:

First, make your burgers with the ingredients above. 
1.) Preheat skillet to medium on your stove top, and spray with your non-stick spray. 

2.) Add turkey burgers and cook on medium for about 5-6 minutes.  

3.) As turkey has very little fat, I found it helpful to spray the pan again when you flip the burgers, cooking again for 5-6 minutes. 

4.) At this point, my burgers were still a bit pink in the center, so I covered the skillet and cooked for another 4 minutes.  
5.) Take off skillet, put on plate, and top with the slaw. 

Dig in!

Mackenna loved it too!

Recipe stolen from: http://newonu.blogspot.com

Mongolian Beef

It is a snowy Sunday up here in Maine, and Ben spent most of the afternoon out plowing driveways. I spent that time searching for a new recipe to enjoy tonight. I stumbled across this Mongolian Beef recipe, and paired it with jasmine rice and toasted broccoli for our own homemade 'beef and broccoli' dinner. Ben cooked it, and us girls enjoyed it. It was delicious with strong flavors and fresh ingredients. A hit tonight, and I am guessing it'll be even better for lunch tomorrow.

Ingredients

• 4 tsp. vegetable oil
• 2 tsp. ginger, minced
• 2 Tbsp. garlic, minced
• 1 c. soy sauce
• 1 c. water
• 1 c. brown sugar (packed)
• 2 c. vegetable oil
• 2 Lb. flank steaks
• ½ c. cornstarch
• 3 large green onions

Instructions

• Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
• Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
• After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

Soure: www.favfamilyrecipes.com

Tuna Melt Sunday

Ben and I have a lot of favorite foods in common, but none do we make as often and love as much as tuna melts. A few years ago, Ben perfected his version of a tuna melt. It is just delicious. Perfectly grilled, yet soft and buttery. We serve it just like the beautiful photo below, open faced. The Italian bread makes it. Or the cheese. Or the tomato. Mmmm.

In fact it's so good, that we have it for dinner almost every Sunday night. Hence the name of the blog title. I hope this is a recipe Mackenna enjoys as much as we do. So far, she loves it.

Ingredients

• One loaf of Italian bread, cut lengthwise into two halves.
• Butter
• 3 cans of solid white tuna
• Salt and pepper to taste
• 2 tbs minced onions
• Mayonnaise to desired consistency
• One tomato, thinly sliced
• Red onion, thinly sliced (optional)
• 6 slices of provolone
• Parsley for topping

Pre- heat a large skillet to medium high heat
Pre- heat oven to high broil

Directions

• Butter insides of bread, and lightly toast in the hot skillet.
• Meanwhile, prepare tuna fish with mayo and spices.
• Once the bread is toasted from the skillet, transfer bread to a cookie sheet that has been covered with tin foil.
• Spread tuna fish evenly on top of each toasted bread.
• Add tomato in a single layer across, and onion if desired.
• Salt and pepper tomato/ onion slices.
• Top with cheese slices, overlapping each other.

Throw in the broiler until cheese is melted and becomes golden, roughly 5 minutes

Viola! The most delicious tuna melt you will ever have. We serve it with Campbells tomato soup.

Pork Tenderloin

We are fans of pork tenderloin at our house, and last night I created this recipe all by- ma- self! The cooking times I got from google, of course, but the ingredients were all my doing. And very tasty. It'll be a repeat!

Ingredients

1 lb-ish pork tenderloin

2 tbs of olive oil

3 cloves of peeled garlic 

2 tsp of ground ginger

2 tsp of ground sage

3 tbs of honey

Preheat the oven to 550 degrees

Place the pork tenderloin in a shallow baking dish.

Cut 5-6 small slits in the pork, and stuff with chunks of the garlic cloves.

Pour olive oil over tenderloin, and roll to fully coat.

Mix the ground ginger and sage in a small ramekin. Coat top of tenderloin with. 

Drizzle honey over top.

Put in oven. After 5 minutes of  cooking at 550, turn the oven off (DO NOT open the door!) Leave in the oven for 50 minutes, with the oven turned off. Remove from oven, and serve.

Finished product: A mouthwatering, juicy, flavorful pork! 

Maine Maple Mustard Chicken

I go on 'cooking whims,' where I am inspired to create meals that I've never tasted and are completely out of my cooking comfort zone. I am on one of those whims this week. Last night I made the most delicious meal, and the main course was Maine Maple Mustard Chicken. The combination of the fresh thyme and sticky maple is perfect. We served it with cous cous and roasted broccoli. It is a must- try for anyone, and a perfect fall feast.

• 2 teaspoons olive oil
• 4 skinless, boneless chicken breast halves (we used boneless thighs instead)
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/4 cup maple syrup
• 2 teaspoons fresh thyme
• 2 garlic cloves, thinly sliced
• 1 tablespoon cider vinegar 
• 1 tablespoon stone-ground mustard

Preheat oven to 400 degrees F.

Heat a large ovenproof skillet over medium-high heat.  Add oil; swirl to coat.  Sprinkle chicken with pepper and salt.  Add chicken to pan; saute 2 minutes on each side or until browned.  Remove chicken from pan.  Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits.  Cook 2 minutes, stirring frequently.  Add vinegar and mustard; cook for 1 minute, stirring constantly.  Return chicken to pan, and spoon mustard mixture over chicken.  Bake at 400 degrees F. for 10 minutes or until the chicken is done.  Remove chicken from pan; let stand 5 minutes.  Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently.  Spoon sauce over chicken and serve.

Taco Pie

I have to give all credit for even finding this recipe to Jen's meal planning on her blog. I saw "Taco Bake" and was curious- so I clicked her link and found this amazing looking recipe on someone else's blog. It was delicious, and we can't wait to make it again! This was actually my first time using yeast and making my own dough. It is so much easier than I imagined. I call it Taco Pie Heaven. 

Ingredients

Filling
• 1 lb. ground beef
• 2 Tbsp dried minced onion
• 1 package taco seasoning
• 1/2 C water
Topping
• 1 C grated cheese
• 1 C chopped lettuce
• 1 C chopped tomato
• Any other taco toppings of your choice
Crust
• 1 3/4 - 2 C flour
• 1 pkg quick rise yeast
• 1 Tbsp sugar
• 2 tsp dried mince onion
• 3/4 tsp salt
• 2/3 C warm water
• 2 Tbsp olive oil
• 1/2 C crushed tortilla chips

Instructions

1. Combine 1 C flour, yeast, sugar, onion and salt and mix well.
2. Add warm water (110-115 degrees) and oil to flour mixture
3. Mix by hand until almost smooth
4. Stir in chips and enough flour to make a stiff batter.
5. Spread in a greased 10 inch pie pan and form a rim
6. Cover and let rise for about 10 minutes.
7. Add meat.
8. Bake at 375 for 30- 35 minutes.
9. Sprinkle with cheese, lettuce and tomatoes. (We added olives and sour cream)

Recipe taken from http://www.yourhomebasedmom.com

Strawberry Balsamic Pizza with Chicken, Sweet Onion and Applewood Bacon

If you think you won't like this recipe- You are wrong. Wrong. It is an amazing twist on pizza. If you like bacon, chicken, and strawberries, you will LOVE this. I made this last night while Ben and Pete were out fishing, and I had Jen and the boys over for dinner. It was a little chaotic for 45 minutes while the pizza was "under construction," but the result was well worth the chaos. And the photo of the pizza is equally as beautiful as the taste. With the fresh strawberries and fresh cilantro, it's a perfect summer dish.

Strawberry Balsamic Pizza with Chicken, Sweet Onion and Applewood Bacon

Ingredients:
½ cup strawberry jam or preserves, I used my Strawberry-Pineapple Freezer Jam, use your favorite
¼ cup balsamic vinegar
1 teaspoon Sriracha Chili Sauce
1 ball pizza dough, your favorite or this recipe or a purchased ball of dough (I used Portland Pie basil dough- delicious!) 
1 cup diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind (I bought pre-shredded rotisserie from the deli counter)
½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
½ cup thin sliced sweet onion
12 ounces shredded Italian blend cheese, I used plain mozzarella and it worked fine. 
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small


Directions:
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.


2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and Sriracha and mix well. Set aside to cool.


3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.


4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.


5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.


6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!


7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy! 

Orange Glazed Chicken Thighs & Cilantro- Peanut Pesto Pasta

... Phew, that is a mouthful! Literally. These recipes come from Everday Food Magazine, which my Mother-In-Law subscribes us to, and we love. I whipped them up on a week night, and it was perfect meal to break up our usual meals of grilled chicken salad, grilled cheese, etc. If you are looking for something with flavor- this is the meal for you. It is a keeper!

Sticky Orange Glazed Chicken Thighs

Serves 4

• Kosher salt and black pepper
• 1 cup thawed orange juice concentrate
• 1 cup ketchup
• 2 tbsp packed light brown sugar
• 4 tsp white wine vinegar
• 4 tsp Worcestershire sauce
• 2 tsp hot sauce 
• 8 bone-in skin-on chicken thighs (about 2 lbs)

Preheat oven to 450 degrees F.

Season chicken thighs generously with salt and pepper and place them skin side down on a foil-lined rimmed baking sheet. Cook at 450 degrees for 45-50 minutes, flipping skin side up halfway through, until the skin is golden brown and the meat reaches and internal temperature of 170 degrees F.

While the chicken is cooking, whisk together 1 tsp of kosher salt with the orange juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce in a large saucepan. Bring the sauce to a boil, then reduce to a simmer and let the sauce cook and thicken for 20 minutes.

Remove the chicken from the oven and place the pieces into the saucepan, tossing to coat well. Drain the fat from the rimmed baking sheet, then place the chicken pieces back on the sheet, skin side up. Heat the broiler to high and place the chicken back in 6 inches away from the heat. Broil for 1-2 minutes or until the sauce is bubbling and starting to caramelize.

Serve warm.

Pasta with Cilantro-Peanut Pesto

• 1 bunch cilantro, roughly chopped (about 1 cup)
• 1 clove garlic, smashed, peeled, and roughly chopped
• 1 tablespoon minced fresh ginger
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1/4-1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons brown sugar
• zest and juice from one lime (about 2 tsp zest and 2 Tbs juice)
• 1/4 cup roasted peanuts (plus more for serving, if desired)
• 2-3 tablespoons low sodium soy sauce
• 3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions

In a food processor, combine cilantro (save a bit of cilantro for garnish), garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce).  Pulse until a coarse paste forms.  Season with soy sauce and pulse to combine.  In a large bowl, toss pesto with hot pasta.  Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired.   Serve immediately.  (If you’re prepping and not quite ready to eat yet,  I recommend waiting to toss with pasta until right before serving for the best flavor.)  Serves 4 main dish or 6-8 small sides.

Viola!

My kind of sandwich.

Let me preface this post with a few things. 1) I LOVE sandwiches. I could go to a 5-star restaurant, and if a sandwich was on the menu, I'd likely choose it over any center cut filet. 2) I eat dinner alone roughly 40% of the year, since Ben travels often for work. Given these two statements, it's safe to say that this sandwich will be a frequent meal choice for me. It's amazing. Ben wouldn't think so, given that he isn't a fan of avocados. But if you are normal, and you actually like avocados... read on.

Here is my twist on a plain- ole- grilled cheese.

• Start out with some fresh, homemade bread. If you are in Maine, I recommend the Bow St market in Freeport. They make their own marble rye (and other varieties) bread, and it is without comparison the best bread ever. Here is a link to their website: http://www.bowstreetmarket.com/
• Slice avocados, tomatoes, and red onion.

• Layer your fixings, with a slice of provolone on each side. 

• Butter each side of bread and grill on medium-high for 4 minutes on each side.

Slice and dig in! 

Sour Cream Pancakes

Happy Saturday morning! Saturday mornings at home are quite possibly my favorite time of the week. It's a quiet time when we all wake up (a little earlier than 2 out of 3 of us would like to be awake) and go downstairs for coffee and breakfast. We talk about our plans for the weekend, and are excited that "tomorrow" doesn't mean we have to go back to work.


This past week, I got a package from Amazon delivered to my door and Ben says "What did you buy now?" Confession, I have a small online- shopping addiction. Who has time to go to the stores with a 7 month old? But this time, I truly didn't order anything at all! Upon opening the package, I was surprised to see that it was a gift from Janie McGuire, Jared's (my sister's fiancee) mom. She had sent us the Pioneer Women cookbook, along with her biography. I have long coveted owning this cookbook. It's been on the New York Times bestseller list, and my sister has raved about the recipes. I'm not a huge fan of "cookbooks" typically, but this one is a beautifully done book filled with photos, recipes, and family stories. It's a must- have addition to any household that loves to cook, or is just starting to cook.


Anyhow, this morning Ben and I flipped through the book to pick out our breakfast, and we stumbled upon the Sour Cream Pancakes. Intrigued, and wondering how those could possibly be that good, I put the recipe to the test. Let me tell you, these pancakes were the best pancakes I've ever tasted. (Sorry mom, I love you.) And the were the easiest I have ever made. They are light, fluffy, crispy, buttery... Perfect. If you don't like sour cream, that doesn't matter. (Ben doesn't like sour cream, and loved these.) You don't taste any sour cream.

Looks pretty close to the recipe! 

Note: This recipe serves 2 adults. Double for more people. 

Edna Mae’s Sour Cream Pancakes

1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup 
7 tablespoons all purpose flour

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

Serve in a stack.

Good to the last bite!