Homemade Applesauce

Recipe adapted from Ina Garten's Homemade Applesauce. Love Ina!

Ingredients:

- 1 large navel orange, zested and juiced
- 1 lemon, zested and juiced
- 6 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 12 to 16 apples)

note: Ina uses granny smith apples for 3 of her 6 lbs, but I find that this makes the apple sauce too tart. I like to use 4 granny smith apples at the most, and sweet red apples for the remainder of the 6 lbs.

- 1/2 cup light brown sugar, packed
- 1/2 cup molasses

- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice

Directions:

Preheat the oven to 350 degrees F.

Place the zest and juice of the orange and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. 

note: When you peel your apples try to keep the peel of 2 of them as complete as possible. Doing this will make them easier to remove before mashing your apples.

Add the brown sugar, butter, cinnamon, and allspice and cover the pot. 

Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mash with a potato masher or immersion blender until you have a consistency you like, and serve warm or at room temperature.

Enjoy! Delicious with potato pancakes...

Chocolate Peanut Butter Pie

This recipe is from Ree Drummond's new food network show The Pioneer Woman. Jacob was watching it with me and asked me to make it for him. No prob babe! Yum...

One change I made: I used chunky instead of creamy peanut butter. The crunch is mo better.

You will need:

Crust:

(note: I doubled this to make sure I ended up with a thick enough crust)

 

- 25 whole chocolate sandwich cookies, such as Oreos
- 4 tablespoons butter, melted

Filling:

- 1 cup chunky peanut butter
- One 8-ounce package cream cheese, softened
- 1 1/4 cups powdered sugar
- One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions:

For the crust: 

Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. 

Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: 

Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. 
Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Coleslaw (Paula Deen)

I made BBQ pulled pork sandwiches last night and topped them off with this version of Paula Deen's coleslaw recipe. They were delicious! Find her original recipe HERE. 

You will need:

• 1/2 large carrot, grated
• 1/2 cabbage head
• 1/2 cup mayonnaise
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon sugar
• 1/2 teaspoon lemon-pepper seasoning
• 1 tablespoon white vinegar

Directions:

 Slice the cabbage thinly. Mix the cabbage together with the carrot. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour. You can jazz up this recipe by adding grated or thinly sliced apple, or craisens. But when using to top BBQ pork sandwiches I like to keep it simple.

Mac and Cheese (Carnation Brand Recipe, Pollock Family Favorite)

This is the mac and cheese Jacob was raised on. Now it's a Finnley, and soon to be a Penny, favorite too.

You will need:
- 1 and 2/3 to 2 cups dried macaroni noodles, cooked and drained
- 2 T butter
- 2 T corn starch
- 1t salt
- 1/2 t dried mustard
-  1/4 t pepper
- 1 can evaporated milk (12 oz)
- 1 cup water
- 2 cups grated cheddar cheese (or cheese combo of your choice, pepper jack is awesome)

Directions:
 Pre heat oven to 350 degrees.
Melt butter in sauce pan over med-high heat. Whisk in corn starch and spices until thickened (only takes a few seconds to thicken up). Add evap milk and water and allow to thicken, still over med-high heat (will take 7 to 10 minutes) stirring often. Turn off heat and add cheese.

Pour cheese sauce over macaroni noodles in a 9x13. At this point I like to mix in sauteed kielbasa sausage, and/or add thin slices of salted and garlic-ed tomatoes over top. This is of course optional, but Jacob and I love it.

Bake at 350 for 20 minutes (or until tomatoes look roasted and yummy). Then eat and enjoy!

Marinara, Mo Better

Now, I know I have another marinara recipe on here, and that one was good, until I tasted this one. I still like the other recipe just fine, especially for kids you have a hard time getting veggie's into, because it is vegetable packed. But this one is simpler, with fewer ingredients, and tastes mo better.

This is my go-to spaghetti etc sauce. It is yummy as a basic tomato sauce on pasta, and a great base sauce to jazz up (with Italian sausage, heavy cream or fresh mozzarella). I also use it as my pizza sauce.

It can require roasting your own tomatoes, but only if you want. I combine both roasted and canned tomatoes in order to yield enough sauce to freeze some for later use. I roast about 15 medium tomatoes and combine with enough canned diced tomatoes to yield 10 cups of puree.

Here's what you will need:
- 15 medium tomatoes of your choice
- olive oil, about 1/4 cup
- 6 to 8 cloves garlic, I use about a half clove per tomato. You will be pureeing the garlic into the sauce, so keep that in mind.
- sea salt and fresh ground pepper

Directions:
Pre-heat oven to 425 degrees.

Remove the stems from the tomatoes and place on a cookie sheet (I line mine with tin foil for easy clean up). break up garlic cloves and push pieces down into the tomato, if any of the garlic is exposed during roasting it will burn. Drizzle oil over tomatoes to coat and sprinkle with salt and pepper. Roast until tomato skins brown and burst (see photo below), about 45 minutes.

After roasting, allow the tomatoes to sit until they are cool enough to handle. You will need to remove the skins before you puree the tomatoes for the sauce.

Starting the Sauce:
You will need:

- olive oil
- 5 oz pancetta (optional)
- 10 cups tomato puree (canned and/or home roasted)
- 2 large onions, small diced
- 2 to 3 cups chicken broth, or white wine and water to equal same amount
- salt and pepper to taste
- crushed red pepper (optional)

Directions:
Add oil to a sauce pot over medium high heat.
Add pancetta, and cook until browned (4-5 min).

Add onions and season with salt. Cook onions until soft (about 7 min). 

Add tomato puree along with your 2 to 3 cups of liquid (either broth or wine) and allow to cook 2 to 3 hours.

Basil Whipped Cream

A cool idea I read about in the June 2012 Better Homes and Gardens Mag.

Directions:

Beat a cup of cold whipping cream and sugar to taste (about 1 Tablespoon) in a large bowl until soft peaks form. Mix in a handful of finely diced basil.

Eat with fresh fruit, muffins, or berry pies and tarts.

Blueberries! Muffins and more.

I got some awesome blueberries at my grocery store this last week, and after a particularly grueling... no, I should say spirit crushing... day of house hunting I came home and made these:

Blueberry muffins, from my Williams-Sonoma Breakfast Comforts cookbook, and THIS:

Blueberry and Almond Tart (with Basil Whipped Cream, yumm!) which I have made before. They were delicious, and re-inflated my spirit like only fresh home-baked goods can. To find the recipe for the tart click on the link above. Here is the recipe for the muffins:

You will need:


- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup buttermilk (or regular milk with a splash of plain white vinegar)
- 2 large eggs
- 5 Tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but what makes these so special)
- 1 1/2 cups fresh or frozen blueberries

for streusel (optional, my Jacob prefers them without):

- 1/4 cup all-purpose flour
- 2 Tablespoons sugar
- 2 Tablespoons unsalted butter
- 1/3 cup sliced almonds or pecans

Directions:

Preheat the oven to 400 degrees F. Butter and flour 12 standard muffin cups or line them with paper liners. Butter the top of the muffin pan.
In a bowl, sift together all DRY ingredients. In another bowl whisk together the WET ingredients. Pour WET ingredients into dry and stir unit just combined. Fold in the blueberries. Divide batter evenly among muffin cups.
 - To make the streusel, in a small bowl combine the flour, sugar, and butter. Using your fingers or a fork, work the ingredients together until just combined. Work in the almonds/pecans. Press into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the streusel evenly over the tops of the muffins.

Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out onto the rack. Serve warm or at room temperature. I love mine warm, with lemon curd or basil whipped cream, or plain!

Hash-brown Casserole

After our first trip to New Mexico, Finn and I became pretty huge fans of the Cracker Barrel breakfast.  Our hotel of choice when we visit NM is right next door to a Cracker Barrel, and we met my dad there for breakfast every morning of that trip before we headed over to Grandma's house. My favorite things there are the cinnamon apples, and of course the hash brown casserole. Here is my make at home version. Stand by with defibrillator. (I feel like I say that a lot...)

Ingredients:

- 5 medium Yukon Gold potatoes, cubed
- 1/4 Kielbasa Sausage (optional), cubed
- 1/4 onion diced

for the cheese sauce:
- 2 tablespoons (unsalted) butter
- 2 tablespoons cornstarch
- salt and pepper
- 1/2 cup heavy cream
- 1 cup milk (2% or whole)
- 1 1/2 cups grated cheddar cheese
- 1/2 cup grated pepper jack cheese

Directions:

Preheat oven to 350.
I have an 8x6 in casserole that my sister in law gave to me. It came in a set of three from Crate and Barrel. If you have something that size get it out and have it ready for assembly.
Begin by boiling the potatoes until just tender, as they will continue to cook in the oven. While your potatoes are cooking you can prep your cheeses and start your kielbasa (optional) and onion on a skillet over medium high heat. Cook until the kielbasa is caramelized and your onion is as tender as you like it. Set aside until cheese sauce is done and you are ready to assemble.

For the cheese sauce: melt the 2 tablespoons butter in a sauce pan over medium heat. Add in the corn starch and salt and pepper to taste (remember: your cheese will be very salty). Stir together, a paste should form quickly. Add in the cream and milk and stir regularly until mixture comes to a boil. Allow to boil for about a minute, then add in your cheese, reserving some to top casserole once assembled. Stir cheese until just melted and remove from heat.
Once your potatoes, kielbasa, onion, and cheese sauce are done you are ready to assemble.

Add potatoes and kielbasa/onions to dish first and gently mix. Then add cheese sauce and gently mix once again.
(If you are making this the night before this is the point where you would cover with plastic wrap or tin foil and keep in fridge until next morning.)

Pop dish in the oven for 15 to 20 minutes, then top with cheese and bake an additional 5 minutes, until cheese is golden and bubbly. Eat.

Chili, Garlic and Lemon Hasselback Potatoes

A really easy and fun way to eat everyones favorite vegetable. You can peel your potatoes or leave the skin on.

Ingredients:

- Yukon Gold Potatoes (enough for 1 or 2 per person, depending on size)
- olive oil
- Salt and fresh ground Pepper
- Red Chili Flakes
- fresh Lemon for juice
- Garlic Powder
- butter
- Fresh Parsley

Directions:

Preheat the oven to 425˚

Cut your potatoes. One option recommended by my favorite food blogger at Sea Salt with Food is to: "place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals." Or you can do like me and just free hand it. When my knife skills let me down and I cut all the way through, I found that a tooth pick worked perfectly to reattach the potato and held up through the roasting process. See photo below.

Arrange the potatoes on a baking tray. Brush the top of each potato with olive oil and/ or butter, and sprinkle desired seasonings over top.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Top with more butter and fresh parsley if desired.

Sautéed Baby Beans with Artichokes and Green Olives

Serves 4

You will need:

- 2 cups baby beans (or fresh green beans)

- 8 scallions, trimmed to roughly same length as the beans

- 2 tablespoons olive oil

- 6 sprigs rosemary

- 1/2 cup green olives

- 2 quartered artichoke hearts in brine (aka: canned, quartered artichoke hearts in water)

- 1 tablespoon baby capers, drained

- 2 teaspoons tarragon vinegar (or good balsamic)

Directions:

Blanch 2 cups baby beans in boiling salted water for 2 minutes, then drain. Trim 8 scallions to roughly the same length as the beans. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Saute the beans, scallions, and 6 rosemary sprigs for 1-2 minutes or until lightly browned. Remove from the heat.

Add 1/2 cup green olives, artichoke hearts, capers, 1 tablespoon olive oil, and 2 teaspoons vinegar. Season with salt and pepper and toss to coat the vegetables with the oil and vinegar. Pile in a dish and serve warm or at room temperature. A perfect side for a spring lunch or dinner

Bruce's Dip

The name of the dip says nothing about it. This recipe is my favorite so far from Gwyneth's cookbook "My Father's Daughter."

Named after her father (apparently his favorite summertime snack), this is a mayo/sour cream based dip flavored with capers (yum!), and fresh herbs. I have eaten said dip in an avocado half, and died and went to heaven. But when you eat through all your avocados you can use your leftovers on a roasted chicken sandwich!

I ate my sammy with a side of Sauteed Baby Beans with Artichokes and Green Olives (find that recipe HERE).

Eating Gwyneth food makes me feel sexy. And that is priceless.

You will need:

- 1 cup Vegenaise (because it's healthier, but feel free to use regular good quality Mayo)

- 1/2 cup Sour Cream

- 2 tablespoons finely chopped fresh parsley

- 1/2 teaspoon Dijon Mustard

- 2 scallions, finely sliced

- 1 clove garlic, pealed and minced or pushed through a press

- 1/2 teaspoon fresh lemon juice

A few fresh grinds black pepper

Pinch coarse salt

- 1 1/2 tablespoons capers, finely chopped

- 1/4 teaspoon celery seeds

Directions:

Mix it all up.

Homemade Pop-Tarts

(Thank goodness for my helper who was there to clean up any stray sprinkles!)

I came across this recipe on one of my favorite food blogs, Sea Salt with Food. You can find her post on pop-tarts HERE. But if you like ME then keep reading, and I will tell you all you need to know.

I didn't do the pop-tart thing too often as a kid because there was always way to much yucky tasting pie crust in proportion to the amount of frosting and filling. Now we can take control! You can use a store bought ready made pie crust, or make your own favorite version. I like to make my own, because when I do I can add extra flavor with lemon zest, cinnamon, almond flavoring etc (depending on the filling you have in mind). As far as filling, it's as simple as your favorite jelly or jam (or even nutella). The frosting on top is just powdered sugar and lemon juice. Simple, simple, simple, and an exciting treat for your kids!

Here is what you'll need:

- Store-bought double pie crust, or your favorite double pie crust recipe. I used THIS ONE and added lemon zest.

- Egg Wash: one egg+ one tbsp water or milk lightly beaten

- Lemon Glaze: 1/4 cup Powdered Sugar + 1 tbsp fresh lemon juice (or orange, apple, etc. use your imagination!)

- Your favorite Jam or Jelly. I think raspberry tastes the best, personally.

- Sprinkles.

You will also need:

A Cookie Cutter, the larger the better, and a circular shape (i.e. pumpkin, heart, flower) will work best for getting you the most jelly per bite.

Cookie Sheet lined with Parchment Paper, and a Fork.

Directions:

Pre-heat your oven to 375.

Roll out your pie crust, and cut out as many of your shapes with a cookie cutter that you can making sure that you have an even number (for a top and bottom).

Put a mound of jelly into the center of half of your shapes, making sure that you leave enough of the edge dry to allow the top of your pop tart to seal to the bottom.

Lay the second dough on top of the first, and gently press down the edges with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.

Bake for 17 to 18 minutes, or until the tops are a golden brown.


Allow them to cool slightly before topping with the lemon glaze.
To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the powdered sugar and enough of the lemon juice to make an easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.

I think this is a great treat around the holidays because we're making pie crusts anyway, right? Please let me know if you make any especially tasty variations!

BREAKFAST BRUSCHETTA with strawberries and tangy cream

I know my last post was a breakfast recipe, but after all, it's the most important meal of the day. And I don't know about you, but most days a bowl of cereal just isn't gunna cut it for me. I wake up hungry like the wolf (Duran Duran reference).

This recipe is out of my Cuisine at Home magazine, Issue No. 62 from April 2007.

You will need:
- 2 T sugar
- 1/2 t ground cinnamon
- 2 small ciabatta rolls, split, buttered on cut sides, and halved diagonally
- 1 cup fresh strawberries, hulled and diced
- 2 T sugar
- 1 T chopped fresh basil leaves
- Juice of 1/2 a lemon
- 1/4 cup sour cream
- 2 T plain or strawberry yogurt
- 2 t honey
- 1/4 t vanilla extract

-optional sprigs of fresh basil to garnish

Directions:
Preheat broiler to high with rack 6" from the heating element.
Combine sugar and cinnamon in a dish. Sprinkle mixture (you wont use it all) on buttered sides of bread, then broil on a baking sheet until toasted, 2-3 minutes.
Toss strawberries with sugar, basil, and lemon juice. Stir sour cream, yogurt, honey, and vanilla together in a separate bowl. To assemble bruschetta, spoon 2 tablespoons berries with juice on each piece of toast; dollop with 1 teaspoon sour cream mixture. Garnish with basil if desired.
Feast.

Homemade Ricotta and Herbed Ricotta Bruschetta

This is a great and simple recipe by Ina Garten. Make it and you will blow your friends' minds! I mean, who makes cheese from scratch? YOU DO! Use the ricotta in your own lasagna recipe, or in Ina's delicious herbed ricotta bruchetta recipe I included below. I made the bruchetta and loved it. It tastes like Spring, fresh and light. I hope you try it out!

Homemade Ricotta
total cook time (including inactive prep): 35 min, Yields about 2 cups

Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar



Directions
Set a large sieve over a deep bowl or your sink. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into your bowl/sink at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Herbed Ricotta Bruschetta

Ingredients
- 2 cups ricotta, store-bought or homemade (recipe above)
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove, cut in half

Directions
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat (or, preheat your broiler.)
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person.

Baked Eggs

Another thing I discovered on Sea Salt with Food:



Jacob and I make these almost every morning. They are easy, look so pretty, and taste fresh and delicious. I love things that can be customised for each person! I like mine with a side of cinnamon-raisin toast. Sorry for all you anti-eggers out there, this might not look too good to you, but I love you anyway.

Find the details HERE.

Creamy Artichoke Soup

Sandra Lee is:
a) Hot blond
b) Hot blond with HUGE (fake?) boobs
c) Hot blond with HUGE (fake?) boobs who has proven herself twice thus far with recipes I will detail below.

C! C is the answer, and I am surprised to have ever liked any of her recipes as much as I do. They are easy to make, with no crazy ingredients. This soup comes together in about 15 minutes! If you love artichoke, you will go crazy for this.

Creamy Artichoke Soup

Cook Time: 15 minutes, including prep
Serves: 4 as side dish, 2 as main

You will need:
- 14 oz (1 can) chicken broth (reduced-sodium is great)
- 1 can condensed cream of celery soup (10.75 oz)
- 1 Jar (12 oz) artichoke hearts (packed in water) drained
- cayenne pepper to taste
- 1/2 cup light or heavy cream
- salt and ground black pepper

Directions:
In a blender, combine chicken broth, celery soup, and artichoke hearts; process until smooth.

Pour mixture into a medium saucepan and heat over medium-high heat. Add cayenne pepper. Bring to a boil; reduce heat. Simmer for 10 minutes. Stir in cream and season to taste with salt and black pepper.





So, yes, I love this soup. Te other recipe I referred to above is for a BBQ sauce that is delicious on just about any meat, from chicken to brisket. You can find that recipe HERE.

Buttered Noodles with Lemon, Shallot, and Chives

I have to fight the urge to start each of my posts with "So, ..."

Just thought you should know.



So...

Last Sunday Jacob and I had some of his family over for dinner. I made what I hoped would be a winner with everyone who came, because they all drive up from Provo just to have dinner with us and our screaming, hyper three year old. And I REALLY appreciate it. I hope they know that!

I made my mother-in-law's Country Style BBQ Pork Spare Ribs. I make these a lot, and have already posted the recipe on this blog. If you are interested, which you totally should be because this is a recipe passed down from my mother-in-laws mother, just click above or click HERE. Easy enough? I hope so.

But man, I wasn't totally sure what awesome thing to serve with them, so I went with mashed potatoes (classic) and I made what I will lovingly refer to as "Escalante Beans." They are so so so good, but this is one I'm not sure about posting on the blog (I feel it should stay with the family). But I will make them for anyone who wants some. They are like super awesome baked beans. (Ok, so I ended up posting the recipe, if you want it click HERE.)

The moral of my story is: I'm not 17 anymore. I can't eat all that heavy stuff for dinner and then wake up the next morning and be normal. I could barely wake up the next morning. But I did, and later that day while watching foodnetwork I saw The Neeley's make these noodles. I thought, "Perfect! And I even have leftovers in the fridge, so I can try it out!"

The lemon and chives really brighten up all the slow cooked flavors of the spare ribs. Real comfort food, (great winter food) and you still feel comfortable in the morning. Yay!
What I really love is that you can make the noodles fresh whenever, because they come together quickly. So when you're eating your spare rib leftovers, they don't feel so leftover-y. Finn loves eating the noodles as they are, without the spare ribs on top. So there you go, 3 year old approved.



Ingredients:

- 1 (12-ounce) package wide egg noodles
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely diced
- 2 cloves garlic, finely diced
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons grated Parmesan
- 1 tablespoon lemon juice

Directions:

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon.
Add the noodles to the skillet and toss to combine. Serve with Country Style BBQ Pork Spare Ribs poured all over the top, and some additional chopped green onions. Jacob and I have eaten these for the last two nights in a row!! (Jacob isn't normally a leftover person.)

Olive Tapenade

"Tapenade is a Provençal dish usually consisting of puréed or finely chopped
olives, capers, anchovies and olive oil. Its name comes from the provençal word
for capers, tapenas. It is a popular food in the south of France, where it is
generally eaten as an hors d’œuvre, spread on bread.
Tapenade's base
ingredient is olive. The olives (most commonly black olive) and capers are
finely chopped, crushed, or blended. Olive oil is then added until the mixture
becomes a paste. Tapenade is often flavored differently in varying regions with
other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy."

-Wikipedia

You can't always trust wikipedia, but this sounded pretty right on to me. I had no idea what Tapenade was until a recipe I wanted to make a couple years ago called for it.
Keeping it short and sweet:
Olive tapenade is expensive and can be hard to find. Make your own! It's easy, and so very delicious!



Yield: about 13 ounces

You Will Need:

- 1 cup pitted kalamata olives, rough chopped
- 1/4 cup green olives, any filling removed (ie, pimentos or almonds) and rough chopped
- 1 clove garlic
- 1 Tablespoon anchovy paste
- 1 Tablespoon pine nuts
- 1/2 cup olive oil
- salt and pepper to taste

Directions:
Combine all ingredients in a food processor and pulse until the mixture takes on the consistency pictured above.
Tapenade is a spread, perfect for bruschetta, or on THESE:
Tomato and Tapenade Tarts