Roasted Sirloin Steak with Chanterelle Mushrooms and a Halter Ranch Cab

Do you start with the food or the wine when coming up with a wine pairing? Well, I go both ways, but I do love the challenge of creating a recipe that will be well-suited for a particular wine. OK, sometimes this isn't all that challenging. Like when you have a bottle of Halter Ranch Cabernet Sauvignon from Paso Robles. A bold California Cab calls out beef to me. I'd picked up some dried chanterelles mushrooms recently, so it wasn't long before I came up with this Roasted Sirloin Steak with Chanterelle Mushrooms to go with the Halter Ranch Cabernet. An easy idea to come up with, but very tasty!

Lest you think I always go for such natural pairings, be sure to check out the Grilled Tuna with Eggplant and Peppers I came up with for a different Halter Ranch red.

Back to the steak dish. This is my standard way to cook steak when it's not grilling season. Quick pan-sear on the stove top, then roast briefly in the oven. The lean sirloin cut cooks quickly, and is best served medium-rare. You could definitely go for a cut like ribeye with more fat content, might be an even better pair for the Cab. But we were definitely very happy with this dish and pairing!

One other quick note before the recipe. I combine "regular" mushrooms with the fancier chanterelles as a cost-effective way to get the deeper flavors from the gourmet mushrooms. You could go with a full ounce of chanterelles and skip the regular mushrooms if you like.

For the steak
1 large sirloin steak, about 1.25 lbs
1/2 tsp herbes de provence
1 tsp garlic powder
1 tsp salt

For the mushrooms
2 tbsp extra virgin olive oil
1 shallot, minced
1/2 oz dried chanterelle mushrooms
6 button mushrooms, sliced
1/2 tsp dried thyme
1/3 cup red wine
1 tbsp butter
salt and pepper to taste

Prepare the dried chanterelles by pouring boiling water over the mushrooms, then set aside for 30 minutes. Drain the water, and then chop the chanterelles into bite sized pieces.

Pre-heat the oven to 400.

Make the rub: combine the herbes de provence, garlic powder and salt in a bowl. Sprinkle half the rub onto one side of the steak, then gently rub it into the meat. Turn the steak over, and rub the remaining half into that side. Set aside for 10 to 15 minutes to let the rub absorb a bit into the meat.

Make the mushrooms: heat 1 tbsp oil in a skillet. Add the shallot, sauté  on medium for a few minutes until softened. Add the button mushrooms first, stirring them into the pan along with another tablespoon olive oil. Add the chanterelles a minute or two later, stirring to combine everything. Add salt and pepper to taste along with the thyme.

Cook the mushrooms for about 5 minutes until they begin to "sweat" (moisture starts coming out of the mushrooms). Add the cooking wine, bring to a boil briefly, then reduce to simmer until the wine is mostly absorbed, about 5 more minutes. Finish the mushrooms by stirring in the butter, letting it gradually melt in and combine with the mushrooms. Keep warm on low heat as the steak cooks.

Cook the Steak: You can start the steak around the time the wine gets added to the mushrooms. Add a tbsp of olive oil to an oven-proof skillet (if you don't have a cast iron skillet, it's a must have in my kitchen!), and heat the skillet on medium high. When the skillet is good and hot, with oil beginning to shimmer, add the steak. Sear on one side for one minute, then turn to sear the other side for a minute.

Move the steak from the stove top to the oven. Roast the steak 11 to 12 minutes for medium rare. Adjust the cooking time slightly based on the size of your steak and your desired doneness. (The steak in the photos here came out at 10 minutes, at which time it was rare. I correctly figured that rest of the steak would continue to cook up as we were taking these tasty photos!)

Let the steak rest for a minute or two, then slice it up, and serve topped with the mushrooms. Enjoy with a green salad, and a potato of your choosing if you're not shunning the carbs. Of course, there's that glass of wine to enjoy with it too...

Wine Pairing: This dish was created with the 2012 Paso Robles Cabernet Sauvignon from Halter Ranch in mind. I hadn't tried it before, but based I expected it to be a big, beef-worthy wine. I wasn't disappointed.

The wine is deep red in the glass. I got eucalyptus on the nose. I tasted blackberry and cherry fruit, along with notes of charcoal. Tannins are well-integrated. It's approachable now, but I suspected decanting or aging would really make this shine. So I decanted after the first small tasting pour. Just 15 minutes or so in the decanter really help show a nice long finish on the wine.

No surprise that this robust Cab paired nicely with the steak. In addition to standing up to the beef, there was enough nuance to the wine to play well with the subtle flavors of the chanterelle mushrooms. A winning match for sure!

One more note on the wine: this Cab is comprised of 79% Cabernet Sauvignon, 18% Malbec and 3% Petit Verdot. I'd say the grapes blended in with the Cab add to the depth and complexity. Halter Ranch is a SIP Certified sustainable winery, too. One more reason to grab a bottle!

Full disclosure: I received a courtesy sample of this wine from the winery. As always, the opinions expressed here are entirely my own.

Farm Fresh Tomato Sauce with Ground Turkey

Our New England weather is starting to to have a fall feel to it, inspiring comforting dishes like this Risotto with Butternut Squash, Chicken and Sage. But we still have a few more weeks of tomatoes rolling in from local farms and gardens. My Dad shared some extra tomatoes from his garden around the same time we got a batch of heirloom and roma tomatoes from our Enterprise Farm fall farmshare. I needed to get cooking while the tomatoes were still good, and came up with this Farm Fresh Tomato Sauce with Ground Turkey. 

A typical meat sauce for pasta relies on a long, slow simmer of canned tomatoes with beef and/or pork. Enjoying the fresh taste of local tomatoes requires a lighter touch. This fresh tomato sauce uses a modest amount of ground turkey and a medley of other veggies--I was able to use some carrot, onion and herbs on hand from the farmshare.

The tomatoes only get cooked about 15 minutes here, to retain their fresh flavor. I toss in a few flavor boosts like the olives and fresh parsley to compensate for having less of a meaty flavor. You can certainly adjust to use what you have on hand. Other fresh herbs in particular would be nice.

The result: a flavor, fresh tomato sauce, with a bit of turkey for some protein. Light and healthy, using ingredients from the local farm. A winner!

Ingredients

2 tbsp olive oil
1 onion, diced
1 small carrot, diced
1/2 celery rib, diced
1/2 red bell pepper
3 cloves garlic
1/2 lb. ground turkey
1/2 cup vegetable stock, preferably lower sodium
2 cups fresh tomatoes, diced
pinch ground fennel
tbsp balsamic
1 tbsp tomato paste
1/2 tsp dried rosemary
1 tsp dried basil (use fresh if you have it on hand!)
1 tbsp fresh parsley, chopped
8 to 10 olives, sliced
salt and pepper to taste
parmesan or romano cheese to pass at table.

Heat 1 tbsp olive oil in a large skillet over medium heat, then add the onion. Cook for a few minutes until it begins to soften.

Stir in the carrot, celery and red pepper, cook for about 5 minutes until it has softened. Add the garlic and cook for another minutes.

Stir in the ground turkey, combining it with the onion mixture. Cook on medium heat until the outside of the turkey has turned whitish. Add the vegetable stock, stir and cook until most of the liquid has absorbed, about 5 minutes. Start the water boiling for pasta around the time you add the stock.

Add the fresh tomatoes to the skillet, stir until everything is well combined. Add the fennel, balsamic, tomato paste and the remaining herbs--rosemary, basil, and parsley.

Start cooking the pasta after you add the tomatoes. Cook pasta according to package instructions. The tomatoes should cook for 10 to 15 minutes. So when the pasta is cooked, you can drain it, toss with the remaining olive oil and then stir the sauce into the pasta. Plate and serve, passing the cheese around the table for a topping. Enjoy!

Grilled Steak Tacos with Awesome Avocado Chimichurri Sauce

Sure, awesome gets overused. But this ever-so-tasty avocado chimichurri sauce definitely needed an adjective in front of it, and "awesome" was the one used by several of our guests when I made the sauce for grilled steak tacos recently. Plus, avocados are awesome in their own right, so the name seems fitting.

These steak tacos make great party food. You can offer a group of 8 to 10 guests some tasty steak without breaking the bank--serving the steak in tacos with a side of refried beans stretches the meat nicely, and the sauce gives it a fancy touch. Another reason it's great for a party is that you can get much of the work done ahead of time, with just a few prep tasks to do when your guests are with you. This could be scaled up pretty easily, too. Plus, who doesn't love a taco bar, where you can decide for yourself how much of each tasty item you want to put in your taco?

Ingredients (serves 8 to 10)

1.75 lbs sirloin steak (2 good size steaks)
1 1/2 sweet onions, sliced thin
2 different colored bell peppers, coarsely chopped
tbsp olive oil

For the marinade and base for avocado sauce
6 cloves garlic, minced
1 scallion, minced
1 cup extra virgin olive oil
1 tbsp Champagne vinegar (or white wine vinegar would do
1 ½ tsp cumin
pinch red pepper flakes
1 tsp salt

Finish the sauce with:
¼ cup chopped parsley
½ tsp minced jalapeno
2 avocados, diced close to serving time
1 tbsp lime juice

Fix up those tacos:
2 packs soft taco shells (take them out of fridge when you start making the marinade)
sour cream
lettuce or other salad greens
refried beans

Combine the marinade ingredients in a bowl (the garlic through cumin and salt). Place the steaks in a large sealable plastic bag, then pour in 1/3 cup of the marinade mixture into the bag, setting aside the rest of the marinade. Seal the bag, and gently toss the steak around with the marinade to get it well-coated. Refrigerate for at least 2 hours. About 4 hours is optimal.

Finish the avocado sauce by taking the remaining marinade that you set aside, then stirring the parsley, jalapeno, and lime juice into the reserved marinade. You can have all this ready to go well before your dinner, then stir in the diced avocados closer to serving time.

You can get the onions and peppers sauteed in advance, and re-heat when ready to serve, or make while your guests are there. I'd suggest at least get the chopping done in advance! To prepare them, heat 1 tablespoon olive oil in a large skillet on medium heat, then add the onions. Saute, stirring occasional, for at least 10 minutes until the onions are soft. Add the peppers, saute for another 10 minutes. This pepper and onion mixture can be kept on low heat to stay warm until serving time. A little extra cooking just makes them tastier!

Now, you've got the preliminaries taken care of, it's time to grill that steak! Take the steak out of the fridge 15 minutes before grilling time and pre-heat the grill to medium high. Shake the excess marinade off the steaks, then place them on the grill. For medium rare, which I recommend for this cut, grill 5 to 6 minutes on one side, then flip over to grill another 5 minutes on the other side. Remove the the steak to a serving platter. Slice the steak thin after it has rested a few minutes, and have it ready to go on the taco bar.

You can set up the rest of the items on the taco bar as the steak grills. Line up the soft taco shells, steak, avocado sauce, onions/peppers, sour cream, lettuce and beans and let folks build their own tasty creations. I like to go through the line first and point out the items people can choose from so they don't miss anything. Enjoy your taco party!

Grilled Swordfish and Eggplant with Fusilli and Tomatoes for #SundaySupper

This recipe for Grilled Swordfish and Eggplant with Fusilli and Tomatoes was too good not to share! I was glad to see that the #SundaySupper BBQ Party is featuring a wide array of dishes beyond true "barbecue", so that I could bring this recipe to the virtual party. Thanks to Jenny from the Messy Baker and Melanie from Melanie Makes for co-hosting the event.

Inspired by the flavors of Sicily, this dish was so fresh tasting with awesome tomatoes and plenty of garlic to punch up the flavor of grilled swordfish and eggplant. A certain someone in our house who often passes on the seafood options was very enthused about how the swordfish tasted in this dish.

Not a fan of eggplant? I wasn't either, until I learned to salt it, then grill as I do here. If you're already a fan, that's just another reason to make this soon! But please, if you come upon this dish later after tomatoes have gone out of season, please do not make this dish with hardened tomatoes found in the grocery stores in the winter! This is meant to be enjoyed in the summer only, with those awesome tomatoes just starting to roll in. I used a tasty heirloom variety. Enough preliminaries, on with the tasty details!

For the swordfish
12 to 16 ozs swordfish steak
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 tbsp lemon juice
dash of salt

Veggies and pasta
2 small eggplants, sliced semi-circles 1/2 inch thick
2 medium good quality summer tomatoes, diced
1 garlic clove minced
1 tbsp parsley
1 head of garlic, roasted (you can easily do this on the grill)

12 ozs fusilli pasta
2 tbsp extra virgin olive oil
salt and pepper to taste
1/4 cup feta cheese
extra parmesan cheese to pass at table

Instructions
First, spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and aborb the salt for at least 30 minutes. I've found this salting process to be a key factor in getting me to add eggplant to the list of veggies I enjoy.

Preheat a grill to medium high. Spread the salted eggplant out in a grill pan or other such device to keep the eggplant from slipping through the grill grates. Coat with cooking oil spray. Place the grill pan on the grill to cook the eggplant. Turn the slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caremelize. Remove the eggplant from the grill and set aside to cool. Note:  you can grill the eggplant directly on the grill if you don't have anything to put them in, but you'd want to use whole circle slices and turn them carefully. You can leave the grill on to be ready for the swordfish.

When you put the eggplant on the grill, start a pot of water to boil for pasta and prepare the swordfish marinade. Combine the 1/4 olive oil, garlic, lemon juice and a dash of salt in a large bowl. Add the swordfish, and gently turn it over to coat it thoroughly. Let the fish marinade for 10 to 15 minutes at room temp.

As the fish marinades, prep the tomatoes. Gently combine the diced tomatoes with 1 tbsp of olive oil, parsley, 1 clove of minced garlic and a dash of salt. Set aside.

Put the pasta on to cook just before you start grilling the swordfish. Remove the swordfish from the marinade, and gently shake off the excess marinade. Reserve the marinade. Place the swordfish on a the grill, and grill covered on medium high for about 6 minutes. Turn the swordfish over, and grill until just cooked through, which will take about 6 more minutes. Keep in mind the fish will cook a bit more while resting and you don't want to overcook it. Our swordfish steak was about an 1 1/2 inches thick, if yours is different that would impact the cooking time a bit.

When the fish is done, place on a platter and loosely cover with aluminum foil to keep warm as you put together the pasta dish. When the pasta is cooked to your liking, drain it and combine with 1 tbsp olive oil, the roasted garlic (squeezed out of the garlic skin after it has cooled enough to work with) and eggplant. Next stir in the feta cheese and olives, followed by one-half of the tomato mixture, saving the other half of the tomatoes to top off the dish. Bolded that step because the fresh tomato topping is key to taste and presentation!

To plate the dish, divide swordfish to have a piece ready for each diner. Plate a serving of pasta, followed by a piece of swordfish, then spread some of the reserved fresh tomato topping. A tablespoon or so is good to start, and pass the tomatoes along with parmesan cheese for additional toppings. Enjoy!

Be sure to check out all these tasty creations from my fellow #SundaySupper bloggers!

Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calimari from Jane's Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma's Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques' Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom's Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby's Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D's Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S'mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor's Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S'mores Chocolate Cookie Cups from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilling Favorites: 4 for the Fourth

When I think of the Fourth of July holiday, grilling comes right after fireworks in my mind. So as we get ready to enjoy the big holiday, I thought I'd roundup some of my favorite recipes from the grill. Each photo is followed by a link to the original recipe so you can quickly navigate to the one you'd like to try. Let me know how it comes out, or drop a comment about what's on your grill these days!

Grilled Steak with Garlic Cumin Rub Starting with grilled beef seemed like the right thing to do for the big American summer holiday. This simple rub adds some nice flavor with out much effort. If you're grilling a flavorful cut such as the ribeye shown in the picture, you don't need much adornment for a tasty entree!

Grilled Swordfish Topped with Pineapple Salsa Another great summer grilling strategy is to counter the hot weather with a refreshing topping. The pineapple salsa here certainly fits the bill. I love grilled swordfish, and this is a flavorful way to enjoy it. The salsa works nicely on chicken, too.

Burgers Topped with Garlicky Arugula Burgers are a mainstay on the Fourth, of course. I don't actually have many burger recipes here on Cooking Chat. Typically a burger night means simply throwing some good quality (i.e. grass-fed) ground beef on the grill without doing too much else. This arugula topping was inspired by the challenge of trying to use up extra greens from our Community Supported Agriculture (CSA) share.

Penne with Grilled Chicken, Garlic and Broccoli: You probably weren't expecting a pasta recipe in this roundup, but I thought I'd end with something a little different. I've always been a fan of chicken, broccoli and pasta combo, so I decided to try a different version featuring grilled broccoli and chicken. If you haven't tried grilling broccoli, give it a shot! It takes on a whole new flavor as it get caramelized along with some garlic here.

OK, I've shared some of my favorites for the grill. Would love to hear about yours?

Mac & Cheese Dressed up for Mother's Day #SundaySupper

As soon as the heavy old door creaks open, I smell the beefy aroma of the burger sizzling in the skillet. The more subtle scent of stewed tomatoes simmering soon follows. This is the smell of a childhood Friday evening at my Nana's home. Mac and cheese, stewed tomatoes and burger (if we weren't in Lent). My mother has never been one to get preoccupied with the details of food (like me), though she managed to get healthy family meals on our table each night and somehow kept up with my ravenous teenage appetite. But spending time with family, including her mother and the extended group of my aunts, uncles and cousins, has always been very important to her. Growing up, those family gatherings on Thomas Street always featured a meal prepared by my Nana.

On Sundays, regardless of how hot it might be in those pre-central air days, Nana would cook a large roast beef with plenty of potatoes to feed whoever might make it for the week's family meal. Friday evenings were a simpler affair, with mac and cheese ready for those of us who dropped by. When thinking about a memory and recipe to share for this Mother's Day #SundaySupper, something from my Nana's kitchen seemed to make sense, given the importance my mother places on our extended family gatherings. Though the roast beef dinners have special memories for us all, my mother is more likely to enjoy pasta these days, so I decided to do an updated version of my Nana's Friday evening meal. She loves a good salad, too, and goes nicely with the entree.

In my Mac and Cheese Dressed Up for Mother's Day, a hearty mac and cheese casserole is topped with a sauce that has savory beef and tomato, which also has a touch of sweetness from the onions. Ingredients like feta cheese, sauteed onions, low-fat yogurt and pumpkin seeds pack in a lot of flavor without using as much cheddar as one might otherwise for mac and cheese. This experiment was definitely a winner here. Give it a try next time you are looking for some flavorful comfort food!

For the Mac and Cheese Casserole
12 ozs elbow macaroni
2 tbsp olive oil
2/3 of a large sweet onion such as Vidalia, chopped
1/2 of a red bell pepper, chopped
1 tsp Herbes de Provence
6 oz plain low fat yogurt
3/4 cup shredded cheese that melts well--I used mostly cheddar with a bit of Tomme I had on hand.
1/3 cup feta
1/2 tsp garlic powder
handful kalamata olives, sliced (optional)
1/4 cup breadcrumbs
generous handful pumpkin seeds (sliced almonds would work, too)
salt and pepper to taste

For the Beef Stewed Tomato Topping
1 tbsp olive oil
1/3 of a sweet onion, finely diced
2 cloves garlic, minced
1/2 lb ground beef
1 14.5 oz can stewed tomatoes

Instructions
Preheat oven to 400. Start water to boil to cook the pasta and cook al dente according to package instructions as you prepare the onion mixture in the next step.

Heat 1 tbsp olive oil in a large skillet, then add the larger portion of onions. Saute on medium heat for 5 minutes, then add the red pepper and Herbes de Provence and saute for another 5 minutes.

Drain the pasta when cooked al dente. Don't overcook as it continues to cook in the oven. Toss the pasta with 1 tbsp olive oil and the garlic powder. Stir in the yogurt, the feta, olives, salt and pepper to taste, and 1/2 cup of the cheddar.  Pour the pasta mixture into a casserole dish and spread it around so that it is evenly distributed. Top it off by sprinkling around the remaining cheddar, breadcrumbs and pumpkin seeds. Spray it with a bit of oil to help with the browning of the top.

Cover the casserole dish and put in the oven for 20 minutes. After 20 minutes remove the cover and cook for another 5 minutes to brown the top.

Get the topping going after placing the casserole in the oven. Heat the remaining tbsp olive oil in a skillet or sauce pan. Add the diced onion, saute on medium for a few minutes, then add the garlic. Cook for another minute, then push the onion to the edges of the pan. Add the beef to the pan, breaking it up with a heavy spoon. Let the beef cook for a few minutes before stirring it together with the onions. Cook for about 5 minutes until the beef is browned on the outside. Stir in the stewed tomatoes, and simmer gently as the casserole finishes cooking.

mac & cheese ready for topping

When the casserole has finished cooking, remove it from the oven. Plate a serving of the mac and cheese, topping it with a generous scoop or two of the beef and tomato mixture. Serve with a green salad and a hearty red wine, such a grenache/syrah blend.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.


Check out all the great #SundaySupper creations from my fellow bloggers! And a big thanks to That Skinny Chick Can Bake for hosting this week's event!

Mother's Day Breakfast:

• Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
• Chai Berry Muffins from Hezzi-D's Books and Cooks
• Chocolate Almond Prune Bread from What Smells So Good?
• Greek Breakfast Strata from Curious Cuisiniere
• Maple Almond Butter from girlichef
• Orange Julius from Neighborfood
• Rum Rolls from Daily Dish Recipes
• Slow Cooker Eggs with an Asian Accent from NinjaBaking.com

Mother's Day Appetizers, Soups and Salads:

• Asparagus and Prosciutto Crostini from Hip Foodie Mom
• Carrot Ginger Soup from Confessions of a Culinary Diva
• Chilled Spring Pea Soup from An Appealing Plan
• I Love You Mom Melon Salad from Hot Momma's Kitchen Chaos
• Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
• Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
• Vegetable Shu Mai from My Healthy Eating Habits

Mother's Day Main Dishes:

• Betty's Salad from Jelly Toast
• Brussels Sprouts Kofta from Soni's Food
• Cajun Shrimp Eggplant Casserole from Food Lust People Love
• Crepes Lorraine from Noshing With The Nolands
• Greek Chicken Pizza from Casa de Crews
• Ham and Spinach Quiche from Try Anything Once Culinary
• Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
• Mac & Cheese Dressed Up for Mother's Day from Cooking Chat
• Mini Pot Pies from Jane's Adventures in Cooking
• Paprika Shrimp from Nosh My Way
• Spears in a Blanket from The Not So Cheesy Kitchen

Mother's Day Desserts:

• Banana Cream Pie from Take A Bite Out of Boca
• Black-Eyed Susan from Cindy's Recipes and Writings
• Cannoncini alla Crema from Manu's Menu
• Chocolate Babka from Run DMT
• Chocolate Caramel Tart from That Skinny Chick Can Bake
• Chocolate Creme Brûlée from Desserts Required
• Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
• Gluten Free Lemon Curd Pie from Gluten Free Crumbley
• Lemon Cookies from Peanut Butter and Peppers
• Limoncello Lemon Pound Cake from Killer Bunnies, Inc
• Mom's Glazed Blueberry Tarts from The Wimpy Vegetarian
• Mom's Coconut Macaroons from MealDiva
• Mango Sorbet from Pescetarian Journal
• PB&J Macaron from A Kitchen Hoor's Adventures
• Peach Cobbler from Cookin' Mimi
• Pina Colada Cake from The Foodie Army Wife
• Pineapple Empanadas from La Cocina de Leslie
• Scotch Tea Cookies from Shockingly Delicious
• Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
• White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots

9 Great Mother's Day Recipes for Kitchen Rookies

A couple years ago, I wrote "12 Tips for Dads Cooking on Mother's Day", targeted for Dads that might be newer to the kitchen and planning to do the cooking on Mother's Day. My first tip is to keep it simple, and I'd intended to follow-up sooner with some of my favorite simple recipes. Better late than never! For this Mother's Day, I share some of my favorite easy recipes that can be prepared a by rookie cook while still offering some great taste and presentation. If none of these strike you, I've got over 80 recipes here with the "Quick/Easy" tag.

Fettuccine Primavera I'll start with this one because it was the first meal I cooked for Jodi on one of our first dates, at a time I was very much a kitchen rookie. The creamy sauce is very satisfying and easy to make, and broccoli and carrots give you veggies and some color.

Pasta with Baby Red Lentils and Ginger Sticking with pasta because its pretty easy to cook, this one has some nice lively flavors. Like the fettuccine, this is another meatless dish, if that appeals to mother(s) you are cooking for. The one trick on this is to keep an eye on the lentils to keep them from turning to total mush. It actually still tastes OK if that happens, but doesn't present as nicely!

Tuscan Inspired Arugula Salad A good salad served along with the entree is sure to please on Mother's Day. This recipe comes with a simple dressing and a "feeling fancy" version. The simple one is so easy, it's worth the effort to be able to offer this homemade dressing. That said, if you feel like you've got enough to worry about pulling the meal together, there's nothing wrong with using a good quality store bought dressing.

Simple Pan Seared Salmon with Soy Ginger Marinade If you're cooking for a seafood fan, this is definitely an easy recipe that doesn't sacrifice on flavor. This takes only about 15 minutes to make. It works well served with the pasta with lentils above, too. Or a simple side of couscous works well.

Grilled Swordfish with Pineapple Salsa Sticking with seafood, this gets a bit fancier than the salmon. But particularly if you have some comfort grilling, this is still not that hard. Grilled pineapple gives this salsa some great flavor, and making your own salsa definitely can impress!

Steak with Mushroom Sauce We love mushroom sauce on steak and other meat here. The sauce adds a nice touch and isn't too hard. I've linked to a recipe that calls for roast steaks. You can serve the sauce with grilled steak, too, just start the mushroom sauce in a new pan as opposed to using the roasting pan. 

Creamy Bowties with Chicken and Asparagus Here's a recipe that combines chicken and pasta and presents very nicely. I got this from "125 Best Chicken Recipes" and it is definitely an easy one, with just a few simple ingredients and steps.

Sweet Potatoes with Cumin Sage Butter I know, this might sound fancy for a cooking rookie. But just mixing a few things in with some softened butter delivers a lot of flavor, and isn't very difficult. This is one of my favorite side dishes, and goes well with the steak or the swordfish.

Strawberries with Melted Chocolate You may well feel like cooking an entree is enough, and want to buy some dessert. I've certainly done this even after getting quite into cooking. But if you want to try something easy, get some nice fresh strawberries and serve with a bit of melted chocolate!