Weekly Favorites 12/2/18 to 12/8/18

I took last week off from the blog, but I'm back with two new posts this week! First, is the Weekly Favorites!

Snowball Cookies - via Noshing with the Nolands

I love these cookies, the sweet powered sugary goodness! Whenever I am at a Christmas party and there's a cookie assortment and these are a part of it, I have to load up on them! And now, without even really looking, I've found a recipe!

Snowball Cookies are a family favorite that are melt in your mouth delicious! Make up a batch and see for yourself! #recipe #cookies #dessert #snowballcookies #snowballs #holidays #Christmas #ChristmasCookies https://t.co/sTHnTVTxwD pic.twitter.com/VyCG1vwSMZ

— Tara Noland (@TaraNoland) December 3, 2018

25 Lasagna Recipes Your Family Will Love - via The Spruce Eats

I've always loved lasagna! I've even made a version substituting the eggplant for the noodles. What caught my eye here, was substituting Italian sausage for beef. I don't know why I never thought of that!

Italian sausage can be a great substitute for beef in a lasagna #recipe. #foodie https://t.co/lZFRKYIU48 pic.twitter.com/f5iVbhJdYY

— Michelle Schroeder (@ParadiseOnWater) December 6, 2018

Summer Salad with Basil Garlic Dressing - via Living Lou

I've always enjoyed a good salad, piled high with lettuce, veggies, maybe some chicken. But what makes the salad, is the dressing. A good salad dressing can really tie it all together. I can't wait to try out this basil garlic dressing

Homemade salad dressings are easy to make and taste amazing!

This is my go-to for a simple tossed salad. It comes together w/ garlic, basil, Parmesan, olive oil + vinegar. Here you go >> https://t.co/mw69Shx1TH#salad #recipe pic.twitter.com/SQZhvhOaOK

— Louisa Clements (@Living_Lou) December 7, 2018

Salmon & Leek Parcels - via In Season Recipes

Stuffed pastry can be a thing of beauty, and these salmon & leek parcels are no exception! These would make a great finger food to pass around at parties!

Salmon & leek parcels #seasonal #recipe https://t.co/dCNg4cwJI1 pic.twitter.com/pI4SBjjX7E

— SeasonalRecipes (@InSeasonRecipes) December 8, 2018

Sautéed Mushrooms

Sautéed Mushrooms with Steak and Loaded Mashed Potatoes

It's no secret I like to grill. Steaks, chicken, pork, seafood, vegetables, it doesn't matter. I just like the flavor. But I think that one of the things that is often overlooked, is what goes down on the plate next to what you just perfectly grilled! I like to do some simple sauté mushrooms as a side when I grill.

The Recipe

The Ingredients:

• 1 Package of Mushrooms - Washed and Quartered
• 1 Shallot - Diced
• 3 Garlic Cloves - Minced
• Salt and Pepper
• 2 Tablespoons Butter
• Red or White Wine (Optional)

The Method:

Shallots, Garlic, and Mushrooms Ready for the Pan

Remember when I said this was simple? In a large skillet, melt the butter over medium heat. Add in the mushrooms, shallot, and garlic. Season with salt and pepper. Stir the vegetables around occasionally. When the mushrooms are evenly brown, no more than 10 to 15 minutes. Remove from the heat and it's time to eat!

To add a little more flavor, add some red or white wine. The mushrooms will absorb the flavor and have a little but more pop!

Happy Eating!

Cilantro Pesto

One night in college, we were having a Mexican fiesta at our house. I was always looking for new things to try out in the kitchen and I wanted to do something new with cilantro. Walking through the grocery store, I had this idea to make a cilantro pesto. I grabbed a few ingredients and was off to the kitchen.

Cilantro Pesto

The Recipe:

• 1 Bunch Cilantro - Stems Removed
• 3 Garlic Cloves - Roasted
• 1 Poblano Pepper - Roasted
• 1/2 Cup Jalapeno Jack Cheese - Grated
• 1/2 Cup Olive Oil
• Salt and Pepper

Roast the Poblano pepper under the broiler under lightly charred on each side. I like to put the pepper in a storage bag in the freezer to cool it faster. The freezer helps loosen the skin from the pepper faster. Roast the garlic at 350 until lightly browned. A ramekin works well for this. Remove the skin from the garlic after it cools. Combine all of the ingredients in a food processor and blend until smooth. Usually 2 or 3 minutes, depending on how smooth you want it. I made this to go with some chicken tacos tonight!

Cheesy Garlic Bread

Cheesy Garlic Bread

I've always loved garlic bread. The toasted bread. The butter. The garlic flavor! But the plain garlic bread can get boring, so I wanted to experiment with some flavors and ingredients to see what would make it better. I came up with the idea of adding lemon, Parmesan cheese, and parsley, and all of a sudden garlic bread was on a whole new level! Try serving it with Linguine and Red Clam Sauce!

The Recipe:

• 3 Tablespoons Butter
• Juice of Half a Lemon
• 1 Tablespoon Fresh Parsley - Chopped
• 1 Tablespoon Grated Parmesan Cheese
• 3 Garlic Cloves - Minced
• Salt and Pepper
• Italian or French Bread

Cheesy Garlic Bread Under the Broiler

Combine the butter, lemon juice, parsley, garlic, Parmesan, and salt and pepper. Slice the Parmesan in to two halves. Spread the mixture evenly on the bread. Try to spread it as thick as possible. Place the bread under a broiler set to low. When the bread is toasted to a light brown, it is ready. The cheese and butter will likely not be melted.  

Linguine and Red Clam Sauce

One of my favorite classic Italian dishes is Linguine and Clams, especially with red sauce. I'll settle with the white or cream sauce, but I definitely prefer the tomato based sauce.

The Recipe:

Linguine and Red Clam Sauce Served with Cheesy Garlic Bread.

• 3 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 Shallot -  Diced
• 3 Garlic Cloves - Minced
• 1 Can Whole Clams
• 1 Can Diced Tomatoes
• 1/4 Cup Clam Juice
• 1/4 Dry Chardonnay
• Juice of 1 Large Lemon
• 1 Package Linguine
• 1/4 Cup Chopped Parsley to Garnish
• Salt and Pepper
• Crushed Red Pepper
• Parmesan Cheese (optional)

Sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. Add in the clams and tomatoes. Stir until heated. Add in the the lemon juice, chardonnay, and clam juice. Cook until the liquid reduces by half. Stir into linguine and garnish with chopped parsley. You can top the pasta with some freshly grated Parmesan cheese as well. Sometimes I like to get fancy and  add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very quickly. For the fresh clams, add a lid to the pan. Once the clams open, they are done.