Olivia's Penne Pasta with Spinach and Sun-dried Tomatoes

1 14.5 oz. box of Penne Rigate pasta (I use Ronzoni Smart Taste)
2 tbs. salt

1 tbs. olive oil
1/3 c. red wine vinegar
4-5 garlic cloves, minced
1 tsp. black pepper
1 tsp. red pepper flakes
1/4 c. black olive juice (from can), reserving the black olives

1 can of black olives, minced
1/2 c. sun-dried tomatoes in oil (lightly rinsed), chopped
5 c. fresh spinach, roughly chopped

Prepare the pasta as directed, adding the 2 tbs. of salt to the boiling water. Drain the pasta when it's "al dente", meaning when it's cooked so that it's not too hard or soft, but retains a nice bite. Place in a large bowl.

For the dressing, combine the next six ingredients and whisk well.

Pour over the warm pasta and toss with the olives, tomatoes, and spinach.

Serve warm or cold.

Note:
Please season to taste.

I don't add salt to the dressing because of the salted pasta. You may want to add more.

Olivia's Garlic Herb Mayo

1 c. light mayo
2-3 garlic cloves, minced
1/2 tbsp. chives, chopped
1 tbsp. rosemary, chopped
1 tbsp. thyme, chopped

Combine and refrigerate overnight to allow flavors to meld.

Feel free to substitute other herbs as desired.

Blackberry & Lemon Cream Cake

I made this super simple cake for Owen's 2nd Birthday. The flavors are fresh, sweet, and complementary. The best thing about this cake though, is that the possibilities are endless. See below for how you can customize it to your taste or a specific occasion.

Ingredients
1 Yellow Cake Mix, baked as directed*
1 lg. Vanilla Pudding Mix*
1 c milk
1 8 oz. tub of Lite Cool Whip
Zest of one small lemon*
Juice of one small lemon*
Fresh Blackberries*


Directions
Cool cakes completely over a wire rack. Using a serrated bread knife, use a gentle see-sawing motion to slice the top off each cake to create even layers.

Using a wire whisk, mix the pudding mix and the milk. Mixture will be grainy and thick.

Using a rubber spatula, fold in the tub of Cool Whip until the mixture is smooth and creamy. Do not overwork.

Lastly, fold in the zest and juice, and then cover and refrigerate for 10 minutes.

Place one cake layer cut-side down on your decorative plate or cake stand. Using a rubber spatula, place several dollops of your cream on top and gently smooth to the edges. Cream should be 1/4" - 1/2" thick.

Gently place the second layer cut-side down. Repeat with the cream, using the rest of the mixture. Top with fruit or other topping.

Refrigerate until ready to serve.

Notes:
Be sure to refrigerate leftovers.

Items with an asterisk indicate items that you can substitute with other items. Think of flavor combinations that would work well together. For example:

• Chocolate Cake + Vanilla or Chocolate Pudding + Grated Chocolate (or chocolate chips) + Fresh Strawberries
• Coconut Cake + Coconut Pudding + Lime Zest + Juice of a Lime + Fresh Toasted Coconut & Sliced Kiwi's
• Dark Chocolate Cake + Oreo Cookie Pudding + Crumbled Oreo Cookie
  

Churrasco with Chimichurri Sauce, Raisin Rice & Beans, & Grilled Flat Bread

If you'd like to try something ethnic and a little exotic, this is the meal for you. My favorite thing about it is how easy the entire meal comes together so quickly. A favorite way to serve this is as pictured above, everything layered one on top of the other so the flavors meld together.

Nutritional Info
(per 3 oz. serving of steak and 2.5 tbl of sauce)
Calories: 239
Fat: 11.5 g

Churrasco Ingredients

1 (1 1/2 pd) boned sirloin steak (I used Tri-tip)
1 1/2 c cilantro sprigs
1 c white vinegar
3/4 c chopped onion (I used a medium sized red onion)
2 tsp ground cumin
2 tsp dried oregano (I used dry Italian seasoning)
2 tsp dried thyme
2 tsp black pepper
1 tsp salt
6 garlic cloves, chopped (1/4 c)
3 bay leaves
Cooking spray
Juice from 1/2 a lime.

Directions
Trim fat from steak; set aside.

Combine cilantro and next 9 ingredients in a large zip-top plastic bag.

Add steak to bag, making sure that the steak is evenly coated, and then seal. Marinate in the refrigerator for 3 hours, turning occasionally (I marinated mine during church).

Remove steak from bag and discard marinade.

Prepare grill or broiler with cooking spray. Grill until largest portion of the meat registers 150 degrees or your desired degree of doneness (we like medium).

Let meat stand for 15 minutes and then squeeze the juice of the lime on top.

Cut steak diagonally across the grain into think slices and serve with the Chimichurri Sauce.

Chimichurri Sauce
I made several adaptations to this recipe, so be sure to check out the special notes below.

Ingredients
1/4 c white vinegar*
1 tbl extra-virgin olive oil (or regular olive oil)
1/2 tsp of salt
6 garlic cloves peeled
3 bay leaves
2 jalapeno peppers (I used 1/2 of one jalapeno and reserved the other half)
1 c of minced fresh parsley*
1/4 cup minced fresh oregano*

*Special Note: I was missing these ingredients so I substituted the following:
1/4 c white vinegar = 1/4 c light sour cream, 2 tbl of water
1 c minced fresh parsley & 1/4 c minced fresh oregano = 1 1/4 c fresh cilantro

Directions
Place the ingredients in a blender, process until smooth.

Refrigerate until ready to use.

Raisin Rice & Beans
This colorful rice dish is so good and packs all your fruits, vegetables, grains, and proteins into one dish.

Ingredients
1 1/2 c white rice
2 tsp of salt
2 tsp of garlic powder
1/4 c raisins
1 c frozen corn (or canned), steamed
1 c pinto beans, warmed (or black beans)
1/2 c chopped cilantro
Juice from a 1/2 a lime

Directions
Add rice to medium saucepan over medium heat. Add salt, garlic powder, and raisins. Add 3 cups of water and bring to a boil. Reduce heat to low and cover for 20 minutes.

After rice is done, pour into a larger bowl. Add corn, pinto beans, and cilantro. Squeeze the juice from the lime and toss well.

Season with additional salt to taste.

Grilled Flat Bread
This is very similar to the recipe my grandma uses for homemade flour tortillas. One day I decided to make one big "tortilla" and grill it with olive oil. Talk about easy and a perfect addition to this meal.

Ingredients
2 c white all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 c of hot water
Olive Oil Spray

Directions
In a medium bowl combine the first three ingredients.

Gradually add the hot water, mixing the dough with your hands as you go. Cease adding the water when the mixture is bound together enough that you can drop it onto a floured surface to knead.

Knead the dough several times and then form it into a large ball. Using a rolling pin, roll the dough until it's about 1/4 " thick (the shape does not matter, though mine usually end up being a large oval).

Spray one side with olive oil spray and lay this face down on the grill. Before turning, spray the other side too.

Remove from the grill after several minutes on each side. Bread should have a golden crust and light grill marks.

Cut into wedges using a pizza cutter.

Ooey-Gooey Peanut Butter Chocolate Brownies

This is an unusual recipe in that you have to make several adaptations because you're using light ingredients. The end result is delicious though, especially if you're a chocolate lover like me, and Samuel deemed this a "keeper" recipe.

Traditional brownies:
Calories per serving: 200
Fat: 10

This recipe:
Calories per serving: 176
Fat: 5 grams

Yields: 2 dozen bars

Ingredients

3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled (I always use unsalted butter)
1/4 c fat-free milk
1 (18.25 oz) package of devil's food cake mix
1 large egg white, lightly beaten
Cooking Spray
1 (7 oz) jar of marshmallow creme
1/2 c peanut butter chips

Directions
Pre-heat oven to 350 degrees.

Combine 1/4 c condensed milk, butter, and the next 3 ingredients. Batter will be very stiff.

Coat the bottom of a 13 x 9 inch baking pan with cooking spray. Press two-thirds of the batter into your prepared pan using floured hands (I dusted my hands with cocoa powder); pat evenly to create an even, thin layer. Note: After spreading the batter with my fingertips, I used the palm of my hands to even the bottom layer and spread to the corners.

Bake at 350 degrees for 10 minutes. Allow brownies to cool slightly. Note: Oven time will vary. I baked mine for 7 minutes.

Combine 1/2 c remaining condensed milk and marshmallow cream in a bowl; stir in peanut butter chips.

Spread mixture carefully and evenly over brownie layer.

Carefully drop the remaining batter by spoonfuls over the mixture (I patted my spoonfuls of batter into little patties before laying them atop the mixture).

Bake at 350 degrees for 30 minutes. Note: Periodically check the brownies to see if the marshmallow mixture is browning too much. If that starts to happen, cover it with foil.

Cool completely in the pan on a wire rack. This allows the moist internal layer to set.

Parmesan Risotto

This recipe is amazing! If you have never tried risotto before, you must do so now. Every bite is infused with flavor and the texture of the dish is so creamy. It is a favorite in our house paired with a simple grilled meat of beef or pork chops with roasted asparagus, everything seasoned simply with olive oil, salt, and black pepper.

Adapted from "The Best Light Recipe" cook book

Classic recipe (per serving):
Calories: 300
Fat: 15 g

Light recipe:
Calories: 220
Fat: 6 g

Serves: 6-8

5 c low-sodium chicken broth, reserve 1 cup
3 c water
1 medium onion, chopped fine (optional)
1 tsp olive oil (or olive oil cooking spray)
Salt
2 cups Arborio rice (I use regular rice)
2 oz grated Parmesan cheese (about 1 c)
1 tbs unsalted butter
Ground black pepper

Bring the broth (minus the reserved cup) and water to a simmer in a medium saucepan; reduce the heat to the lowest setting and cover to keep warm.

Combine the onion, oil, and 1/2 tsp salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Increase heat to medium-low, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.

Stir in reserved 1 c of chicken broth and continue to cook, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

Stir in 3 c of the warm broth and simmer, stirring occasionally, until the liquid is absorbed, 5-7 minutes. Note: Do not allow the rice to stick to the bottom of the pan.

Continue to cook the risotto, stirring frequently and adding 1/2 c of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still somewhat firm in the center, 10 to 12 minutes.

Off the heat, stir in the cheese and butter, and season with salt and pepper to taste.

Serve immediately or keep warm by covering with a lid.

Special Notes:
Refrigerate leftovers for up to 3 days.

Risotto is extremely versatile, and you can add any number of ingredients to make this a main dish. For example, add peas, chopped asparagus, diced chicken, etc.-

Blue Cheese Dressing

This yummy dressing comes from America's Test Kitchen's "Best Light Recipe" cook book. It is so simple to make, and pairs well on iceberg lettuce wedges or used as a dip with hot wings. And check out how it fares against traditional recipes:

Classic Recipe (per 2 tbs serving):
Calories: 100
Fat: 8 g

Light Recipe:
Calories: 40
Fat: 2.5 g

Makes: 1 c

1 oz strongly flavored blue cheese*, crumbled (about 1/4 c)
1/4 c buttermilk**
1/4 c reduced fat mayonnaise
1/4 c low-fat sour cream
1 tbs water
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper

Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds.

Stir in the remaining ingredients.

Chill for 15-20 minutes before serving. Note that the dressing can be refrigerated in an airtight container for up to 4 days.

Special Notes:
* I use Danish Blue Cheese.
** For the buttermilk, I substitute 1/4 c regular milk and a dash of lemon juice, and allow to set for several minutes.

Olivia's Avocado Salad

This dish is adapted from a Barefoot Contessa recipe. It is light, refreshing, and a perfect side to anything fresh from the grill! We served it to the missionaries with fajitas, and they wanted the recipe to make it at home!

Prep Time: 10 minutes
Level: Easy
Serves: 6-8

Ingredients:

• 2 Roma Tomatoes, chopped
• 1 c of frozen corn, steamed and cooled.
• 1 can of black beans, rinsed and drained
• 1 medium jalapeno pepper, seeded and minced
• 1/2 tsp. freshly grated lime zest

Place the above items in a large bowl.

• 1/4 c freshly squeezed lime juice (2 limes)
• 1 drizzle of olive oil (approx. 1 1/2 tbs)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp of fresh minced garlic
• 1/4 tsp of cayenne or chili powder

Whisk together the above ingredients and pour over the vegetable mixture. Toss well.

• 2 ripe Hass avocados, seeded, peeled, and diced.

Just before your ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Olivia's Guacamole

2 large ripe Hass avocados
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbs. cilantro, chopped
1 tsp lime juice, freshly squeezed

1/4 c Roma tomatoes, diced (optional)
1-2 tbs fresh red onion, chopped (optional)
1 small jalapeno pepper (de-veined and with seeds removed), minced (optional)

Half, scoop, and mash the avocados into a medium-sized bowl. Be careful not to over mash, lumps are OK!

Add all the other ingredients and stir to combine.

Season to taste by adding any of the above ingredients.

Scoop into a smaller serving bowl and serve immediately.

Special Note:
If using later, press plastic wrap directly onto the surface of the guacamole leaving no air bubbles. This prevents air from browning your avocado. Store in the refrigerator for up to two hours.

Olivia's Chocolate Chip Cookies

Olivia's Chocolate Chip Cookies

Give or take 4-dozen large cookies or
6-7 dozen small cookies

4 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt

1 c. (2-sticks) un-salted butter, softened
1 c. (1-stick) Crisco Butter-flavored Shortening
1 1/2 c. granulated sugar

1 1/2 c. packed brown sugar
2 tsp. vanilla extract
4 large eggs

6 c. Nestle Toll House Semi-Sweet Morsels (or more!)
2 1/2 c. coarsely chopped toasted walnuts (optional)

Directions:
Using a medium bowl & a whisk:
Combine the flour, baking soda, & salt and set aside.

Stop:
Pre-heat oven to 375 degrees

Using a mixer and the paddle attachment (medium speed):
Cream the butter and shortening.
Add the granulated sugar, combine
Add the brown sugar, combine.
Add the vanilla and eggs, combine.
Scrape the bowl as needed.

At low speed:
Gradually add the flour mixture to the creamed mixture until incorporated.
Finally add the morsels & nuts.

Scoop golf-ball size mounds of cookie dough onto a large un-greased cookie sheet. Place cookie mounds 2-inches apart (I usually bake six cookies to one large baking sheet).

Bake one cookie sheet at a time at 375 degrees for 7-8 minutes. Do not over bake! This is the secret for moist, chewy cookies. Remember, all ovens times vary, but look for cookies with only the slightest browning on top. They will not look done, but they are. Keep in mind that once out of the oven, they will continue to cook on the hot cookie sheet.

Let cookies rest for 3-minutes on the cookie sheet, allowing them to set. Then transfer the cookies to a cooling rack for 7-minutes. Handle the cookies gently, they will still be very soft.

Once firm, you can stack the cookies in an air-tight container and they will keep for 5-7 days-I think.

The reason I'm not sure is because they don't last that long at our house!

Notes:
You can cut this recipe in half, but I find that the cookies are not quite the same!

Also, if you prefer smaller cookies, just adjust the baking time to 5-6 minutes and keep a close eye on them.

Keep in mind, the sky's the limit! Substitute like crazy with whatever you want: M&Ms, White Chocolate Chips, Macadamia Nuts. Make this cookie yours!