Sauteed Mushrooms in White Wine

Sorry for taking so long to get this post out.  I finally got a real job (I know, sad) and I'm taking a course, so things got a little crazy. 

But anyway, these mushrooms are super yum delish.  I made them for thanksgiving dinner and they were a big hit. Then Guy and I made them another night for dinner and not only were they just as good, they were also really quick and easy to throw together.  Yay for foods that can be an easy addition to a weeknight meal, but also work for a special holiday dinner!

Plus, don't they just look so scrumptious? mmmmm

As with most things I post, this can be modified for your personal tastes.  Change up the herbs if there is something else you like better, leave out the butter if you want it to be a little lighter, use chicken broth in place of wine if you don't want alcohol.  Maybe try it once according to the recipe and then mix it up for your own tastes. And as always, have fun!

Balsamic Marinated Flank Steak

I felt that my blog was getting a little too carb heavy (not shocking to those who know me), so I decided it was about time to post some protein.  I could not think of a better steak recipe to share with you.  This recipe is so simple, even my two brothers could make it! Although I'm sure they won't (but they should!).  It is crazy delicious AND makes an amazing sandwich with the leftovers.  So unless you don't eat red meat, I cannot see any reason why you should not go out and get the ingredients to make this right now!

My family is used to my standard teriyaki marinated flank steak.  Which is also amazingly delicious, but was getting a little tired and requires brand name bottled products.  This recipe uses only the simplest ingredients you can find anywhere and has a more subtle flavor.  

I stole the idea from Nugget Markets here in Davis.  They make this flank steak, which they sell in the deli (like whole foods) and also use it in one of their amazing sandwiches.  I found myself eating this sandwich at least two, if not three days a week! So I decided it was time to make it myself and stop shelling out $8 every meal.  I also attempted to make my own ciabatta, which was not a complete failure, but still is not at sandwich level yet.

Once I have breads mastered, I think I will be set for life. Until then, here is some steak:

Cheesy Potato Gratin

It was a close call between the cheese gougères and the potato gratin, but in the end the potato gratin won out (not that there were so many votes in the first place).  Both were amazingly delicious and don't worry, I will definitely be posting the gougères recipe sometime in the future. But on to the gratin...

It is sooooo yummy! Which is not very surprising considering it is made with heavy whipping cream and butter.  This particular incarnation uses only regular potatoes and involves cheese between the layers, but you can add sweet potatoes and only put cheese on top and it will still be to die for (dare I say maybe even better?)!  

If this cheesy, bubbly picture doesn't make you drool all on its own, try reading on to see if you can handle even more cheesy potato goodness...