Last Day Celebration

That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
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My Boys' Favorite

I am never shy about sharing favorites of mine with all of you. Heck, that's why I am here! To bring things I love into your home, and hope maybe you will love them too! But today I'm actually sharing a favorite of my "boys". Something they will both gobble down, rather it's my version or the original.

See, this is also a copycat recipe. I've told you before how our favorite Italian restaurant here in Fort Wayne is the family owned Casa's. (Plus, it is where Adam took me on our very first date, almost 16 years ago!) With a menu containing countless delicious dishes, sometimes it is hard to choose only one...or at least it is for me. I have 3-4 favorites that I usually alternate between each time we visit. But if you were to walk up to our table any given time we are eating, 9 times out of 10 you would find this dish in front of my husband. This wasn't something he always ordered, but once he did, it quickly became his favorite. And when Alex was little and still ordering off the kids' menu, Daddy was always nice enough to share a few bites with him. But now, as Alex has gotten older, and eats even more, he orders his own plate. 

They serve this dish with the option of mushrooms, olives, or both. Well, for my guys there is no question...it is always both! The salty, briny flavor of the olives compliments the deep flavor of the mushrooms and sauce so well, it is a match made in heaven. And while this isn't something I order there (I have too many other faves to add another!) I really love the flavor too.

Copycat recipes are so incredibly fun, not to mention affordable. Now I can make something I know my boys' adore, any night of the week, save a little money and treat them to a special meal without leaving our kitchen!

Cappellini con Pomodoro

1 lb. angel hair pasta, cooked according to package directions and drained

7 oz. jar pitted kalamata olives, drained and lightly chopped

8 oz. button mushrooms, thinly sliced

3 cloves garlic, minced

2 TBS butter

Salt and Pepper to taste

Sauce:

28 oz. can whole peeled tomatoes

1/2 c. olive oil

2 garlic cloves, minced

1/4 tsp. sugar

Salt to taste

Pulse tomatoes with juices in a food processor until pureed but still thick. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes, sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. In a separate skillet, heat butter on medium. Add mushrooms and garlic and cook until starts to brown, about 5 minutes. Add olives, salt and pepper. Cook and stir until mushrooms are completely cooked, about 5 minutes more. Add mushroom mixture to sauce. When pasta is cooked, drain well. In a large bowl combine sauce and pasta. Toss to coat well. Garnish with dried parsley if desired.

*NOTE* I use angel hair because I can't find true cappellini. Also, this sauce recipe makes about 3 cups. For an even easier version, use 3 cups of your favorite spaghetti sauce.

Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013
Shared on Lady Behind The Curtain May 2, 2013
Shared on Miz Helen's Country Cottage May 2, 2013
Shared on The Country Cook May 3, 2013

Pasta at Very Good Recipes
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Birthday Treat From Mom

Before I share today's recipe I need to start with a little EMM business. For almost 2 years now, I have shared a new recipe each weekday, Monday through Friday. That is 5 new recipes per week. And while it has been challenging in so many good ways, it also has a downside. See, I've never been a last minute blogger. I don't make something new, type the post and let it go "live" right away. Instead, I like to be a few days ahead. That way if something happens and I can't test new recipes for a few days, there is still something new for you to enjoy. But here is the conundrum...that's a lot of pressure! Or at least I put a lot of pressure on myself to make it happen. It averages out to I need to be testing 3-4 new recipes per week. And while some weeks that is perfectly doable, some weeks it's not...and it's beginning to stress me out just a little; and since I love what I do...I mean I adore what I do...I need to find a happy medium. A way of sharing new things with all of you each week while not having my stress level through the roof. So, this is what I've come up with. Beginning this week, new recipes will be shared 3 days per week, Monday, Wednesday and Friday. Now, what does that mean? It means if you log onto the blog Tuesday and Thursday, you will still see the recipe from the day before, or if possible, that is when I will schedule reviews and/or giveaways. The weekends won't be effected. Saturdays will still be for guest bloggers and Sundays Church Supper. I will still be around on those "off" days sharing past recipes on Facebook and interacting with all of you. It just gives me a little wiggle room for the timing of testing new dishes in my kitchen. Life is super busy, and with Taekwondo season just kicking off, it's only going to get busier. So, I'm going to try this for a bit and see if it takes a little bit of the pressure away, while still allowing me to do this thing I treasure so much. I thank you in advance for your patience and support on this new chapter of EMM.

Okay, time for the food!

Today I am sharing one of my favorite dishes on the face of the planet...and of course it's made by mom! Some of you might have read on Facebook that my dear sweet mom was supposed to come over last week and treat me to cooking my favorite meal to celebrate my birthday. She was all ready to "tear down" in my kitchen...and that's about the time the winter "ick" found her. Yep, she came down with a nasty sore throat, sinus infection and bronchitis. Well, as much as she insisted that she could still do it, I said "Absolutely not. You need to stay home and rest!" Being a mom though, she of course felt terrible that she couldn't do what she had promised. So, leave it to her to still do something instead. I was told to stop at her house on my birthday to pick up a few things. Waiting for me were my gifts, my favorite frosted cookie cake, and this to take home with me. Yes, it's simply egg salad, but mom's recipe has something a little extra in it. Green Olives. If you are an olive fan, you're gonna love this! In fact, the ratio of olives to eggs is so high, we don't even call it egg salad...it's "Egg and Olive"...and nobody can make it like mom. Sure, I've tried... but it never tastes as good. I'm convinced she puts something extra in it that I don't know about it. Like maybe a dash or two of love!

So here is my favorite lunch item ever, made with love by mom! After all, only a mom would stand at the kitchen counter, head pounding, throat on fire and lungs filled with fluid, to make sure her little girl got an extra special birthday treat!

Egg and Olive Salad

6 hard boiled eggs, chopped

1 (5.75 oz) jar sliced green olives, drained

3/4 c. Miracle Whip

Salt and Pepper to taste

Mix all ingredients together until well combined. Chill until serving. Serve with crackers or as a sandwich.

Shared on Make Ahead Meals Mar. 4, 2013
Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

2012 Is Coming

At the time I am typing this there are just around 100 days (give or take a few) left until the New Year. Yep, it's time to start planning the New Year's Eve bash! Okay, so maybe even for me, the ultimate planner and organizer, it's a little too early for that. After all, I've got ideas for Halloween, Thanksgiving and Christmas swirling around in my mind too. Truthfully, the only reason NYE even popped into my head was b/c I was making a snack for Adam and I to share for Monday Night Football bonding time. And the minute I put it on the plate I thought "I have to remember this for our party." Now the funny part, this big party I'm planning for? It's just the 3 of us. We used to go out to celebrate, but after Alex came along, we chose to stay in and make it a family night. Now that Alex is old enough to understand he looks forward to that night so much. Kind of a post-Christmas blowout. You remember that feeling as a kid, Christmas is over, and you need something to look forward to, and help ease the blow of school vacation coming to an end, and for Alex this is it. I don't cook an actual meal that night. Instead, I put out an entire table of what we call "nibbly bits", aka appetizers. (That came when my son had speech problems and appetizers was just a tad too hard for him...lol) We have our staples we have each year, and I always try to have a couple newbies. Some of the things that are usually on our party buffet are: shrimp rings, pot stickers, veggies/dip, deviled eggs, cracker/cheese, chips/salsa, dried beef roll ups...to just name a few. But this year this will definitely be making it's debut! It's a twist on a dip/spread my grandma made 2 years ago when we were home for Thanksgiving. It's so simple, and yet so delicious--she sat it out before lunch and we couldn't get enough! By the time lunch came around we were full! Her recipe called for the cream cheese and olives only; and this time I added some capers. Why?? Because I had them, love them, and don't have enough excuses to use them! I know this will be the perfection addition to our party table and it almost makes me wish New Year's Eve was next week. On second thought....that would mean Christmas is this week and I have a TON of shopping to do. Never mind. I can wait.....

Cream Cheese and Olive Spread
8 oz. block cream cheese, softened
10 oz. stuffed green olives, drained
1 TBS capers

Put olives and capers in food processor and pulse until finely chop. Add cream cheese and pulse until combined. Using rubber spatula, scrape down the sides and pulse a few more times to insure it's well incorporated. Serve w/ your favorite crackers, veggies, pita bread, etc.

*NOTE* I topped a couple of mine w/ spicy capacolla for a little something extra

Shared on This Chick Cooks Oct. 19, 2011
Shared on Lady Behind The Curtain Oct. 19, 2011
Shared on Miz Helen's Country Cottage Oct. 20, 2011
Shared on Lark's Country Heart Oct. 20, 2011
Shared on Around My Family Table Oct. 20, 2011
Shared on It's A Keeper Oct. 20, 2011
Shared on Six Sisters' Stuff Oct. 22, 2011

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