Mushroom Steak 'n' Linguine

This dish was absolutely delicious! We have asked Primo to make this for us again. It has the consistency and boldness of a creamy stroganoff, but the spinach and rosemary give it a very light, summery, refreshing taste.

Primo found this recipe in Taste of Home's Simple & Delicious magazine. I have copied the original recipe in black type and Primo's substitutions/ alterations in purple.

Mushroom Steak 'n' Linguine

8oz uncooked linguine (16 oz. uncooked spaghetti)
1 lb boneless beef top round steak, cut into thin strips (1 lb. pork steak)
1/4 t. salt
1/4 t. pepper
3 t. olive oil, divided
1 c. chopped sweet red pepper
1/2 c. chopped onion
1/2 lb. sliced fresh mushrooms
1 c. coarsely chopped fresh spinach
1/2 t. dried rosemary, crushed
3/4 c. spreadable chive and onion cream cheese (~6 oz. plain, block cream cheese, handful chopped, fresh chives and dash of onion powder)
1/2 c. sour cream
1 T. milk

1. Cook linguine (spaghetti) according to package directions. Meanwhile, sprinkle beef (pork) with salt and pepper. In large skillet, saute beef (pork) in 2 t. oil until juices run clear. Remove and keep warm.

2. In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir until spinach is wilted (Primo immediately went to the next step so the spinach would be bright green). Stir in cream cheese, sour cream and milk; heat through (do not boil). (Add pork back into pan.) Drain linguine (spaghetti); top with sauce.

Serves 4. Total time: 30 minutes.
Primo doubled the recipe to serve six plus we had enough leftover for everyone to have some the next day.

Enjoy!

Mmmm! Volcano Pancake

I like Saturdays. Saturday means that I get to sleep in and Frodo makes a big breakfast while keeping the brood contained and entertained downstairs. This morning he made a family favorite for breakfast, and I thought I would share the recipe since it is something that kids (of all ages) love to help make, watch bake... and eat!

Volcano Pancake

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter or margerine, melted
1/4 cup confectioner's sugar or syrup

Preheat oven to 400 degrees. In bowl, beat eggs. Add milk, flour, and salt; stir until smooth. Pour butter into 13x9x2 baking dish. Add batter. Bake at 400 degrees for 30-35 minutes. Do not open the oven door for first 30 minutes of baking but don't forget to keep the oven light on so the kids can watch it grow. It is done when a knife inserted in the center comes out clean. Sprinkle with sugar or drizzle with syrup and serve immediately. Serve with fresh fruit to help stop the cholesterol in it's tracks... or at least make yourself feel better.

These are Frodo's results from this morning (he made a double batch):

The pancake in the front had an eight inch peak and the one in the back puffed up almost a foot! It was amazing... and so yummy.