Easy sautéed zucchini and mushrooms

It is the perfect day to post an easy recipe. My boys and I have been enjoying the Minnesota heat, so we have not had time for much else! I have so many wonderful recipes to share with you all, and they will come in the next few days. For now, here are some easy peasy delicious veggies!

I am the only person in my home who enjoys side dishes such as this one. Yay for me! 

Slice 1 large zucchini (ends removed) into 1/4-inch slices. 

Heat 4 tablespoons of extra-virgin olive oil in a skillet over medium heat.

Add the sliced zucchini plus an 8-oz. package of sliced mushrooms (yum).

Cook, tossing occasionally, for 5 to 7 minutes, or until the veggies begin to soften. I tend to like them on the slightly crunchy side, but the amount of cooking time is up to you.

Add salt and pepper and toss. Serve warm! Enjoy this heat!

Printable recipe: Easy sauteed zucchini and mushrooms

Leek tomato & mushroom quiche

I absolutely cannot write this post without sharing my funny story about quiches. It's funny now. It wasn't so funny when it happened. A few years ago my incredibly thoughtful husband asked me if I would like for him to make me a quiche for Mother's Day. Now, please keep in mind that I was pregnant at the time and very close to delivering Sammy. I flipped out on him upon suggesting quiche! "QUICHE?! You men always get Famous Dave's for Father's Day and that is so much better than QUICHE!" An argument occurred, me wondering how he could possibly suggest QUICHE (and not bbq ribs) and him wondering why I was being so ridiculous.

I claim Pregnancy Crazies because goodness, what a very thoughtful thing for him to consider! Quiche is delicious! And it is a standard go-to for a Mother's Day brunch.

So hopefully you, too, have a thoughtful husband who offers to make you quiche for Mother's Day and hopefully you aren't hormonal and irrational about suggesting such a thing!

Although we joke about that argument often, I don't know if I have ever genuinely told Dan that I'm sorry for being so silly. Husband, I am sorry! I would welcome a quiche made by your wonderful self any day, especially on Mother's Day! I apologize for being a crazy pregnant lady!

This is the first quiche I have made since the Quiche Fight, and I must say that it turned out quite delicious. I hope you enjoy it, too!

Preheat your oven to 375 degrees F.

Unroll two 9-inch ready-to-bake pie crusts and press them into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork.

Bake in the preheated oven for 15 minutes, or until lightly browned. Decrease the oven temperature to 350 degrees F.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 leek (halved lengthwise and thinly sliced; white and light green parts only) and cook until soft, 3 to 5 minutes.

Halve an 8-ounce container of grape or cherry tomatoes.

Chop fresh flat-leaf parsley to equal 1/4 cup.

Coarsely chop 8 ounces of fresh sliced mushrooms.

In a medium bowl, combine:

Sliced leeks

Halved tomatoes

Chopped parsley

Chopped mushrooms

Salt and pepper, to taste

Mix well.

Add 2 cups of shredded cheddar cheese and mix well. I used Kraft Triple Cheddar, which contains white cheddar, sharp cheddar and mild cheddar with a touch of cream cheese. This might be my new favorite!

Mix well.

Divide the mixture between the 2 pie plates.

In a medium bowl, combine:

8 large eggs

1 1/2 cups milk

Whisk together and divide between the 2 pie plates. Pour over the top of the veggie-cheese mixture.

Bake in the preheated oven for 50 minutes, or until the eggs are cooked through. Let cool for 20 minutes before serving.

Who needs Famous Dave's when a mama can have something as delicious as this?!

Printable recipe: Leek tomato & mushroom quiche

Mushroom salad with mint

This post written by the original Ebby.

This is Week #24 of Pip's 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Where have the past few days gone? Seriously, it cannot be Wednesday already! After a weekend filled with work, an out-of-state wedding, getting ready for a trip and battling my weedy garden, it was Monday before I knew it. I still haven't recuperated.

Speaking of recuperating, I'm so happy that Pip's little boy is doing great after surgery! While she spends time with him in the hospital, I get to make a Pip & The Cookbook post.

This salad was the perfect anecdote to my harried weekend. I'm not kidding when I say it took about five minutes to put together. And less time than that to gobble up!

Those with an eye for detail will notice that the herb in these photos looks suspiciously unlike mint. There is a very good reason for this. We have three grocery stores in my town, and I was sure that at least one of them would have fresh mint. I was wrong! Hence, the parsley substitution. It worked fine, though the next time I see mint I am snatching it up and making this again.

Start with 16 medium white or cremini mushrooms, trimmed and very thinly sliced. Arrange them on a platter and drizzle with 1/4 cup extra-virgin olive oil and 1 tablespoon plus 1 teaspoon fresh lemon juice. Season with salt and freshly ground pepper.

Finely grated the zest of 1 small lemon and slice 1/4 cup of mint leaves. Scatter the zest and mint over the mushrooms. Serve immediately.   

 Does anyone have a great go-to summer salad that comes together in 15 minutes or less? If so, I'd love to hear about it!

Click here for a printable recipe!

Beef mushroom avocado tacos

Excluding last year (due to my being on bedrest), my husband and I have thrown a Cinco de Mayo party at our house every spring. We plan to resume our tradition this year. Want to come over for a CdM fiesta?

Cinco de Mayo happens during the most perfect time of the year, in my opinion. Spring has officially sprung by then (most years) here in Minnesota, and everyone is in the mood for margaritas, Mexican food and mingling. Is there anything better than those three things put together? Add to it JUST SURVIVED TERRIBLE, HIDEOUS WINTER and it's a glorious scenario!

To get into the Mexican-springtime-celebrating spirit, I donned my sombrero and put together this delicious taco recipe that I adapted from a friend's recipe. It's a unique version of the standard taco and my husband and I found it to be delightful. Sadly, we did not simultaneously consume margaritas. What were we thinking?

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add:

1 pound ground beef (we used venison)

1/2 of an onion, chopped (reserve the other 1/2 for later)

3 jalapeno peppers, minced (deseed and/or use fewer peppers for a less spicy result)

Salt and pepper, to taste

Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes.

Transfer the mixture to a bowl, reserving the skillet.

In a separate bowl, combine:

Remaining 1/2 onion, chopped

2 avocados, cubed

1/4 cup fresh lime juice

Salt and pepper, to taste

Taste. Mmmmm.

In the reserved skillet, heat 1 tablespoon of olive oil over medium heat.

Add:

8 oz. fresh mushrooms, sliced

2 cloves garlic, minced

Salt and pepper, to taste

Cook until lightly browned, about 8 minutes.

Stir into the beef mixture and cover to keep warm.

Wipe out the skillet. Over medium heat, toast 8 tortillas, one at a time, for 1 minute on each side.

Stuff the tortillas with equal amounts of the beef-avocado-mushroom mixture. Serve immediately to hungry person(s)!

Or just come on over to our house on May 5th!

Click here for a printable recipe!