Score: Astrid 8, June & Rhiann 0

WOW, I am really kick'n ass with this cooking thing.

4 more recipes down last night. My mom invited some friends over for dinner and asked me to help out and make some food. Together we made Stuffed Mushroom Caps, Eggplant dip, Swiss Chard with Feta and Pine Nuts and yummy potatoes.

The Swiss chard was the best by far! SO good. The mushroom caps were pretty good but i had ones with crab in them a week ago that i liked a lot more than the veggie ones. Eggplant dip sucked, it was really really bland. The potatoes were very good however my mom didn't quite follow the recipe, she boiled the for a bit and then fried them with the seasoning recommended.

What is more, Brent and i are having a bunch of friends over tonight for games and potluck so we will probably make some more stuff.

Here are the Recipes (for the ones i liked):

Stir-fried Swiss Chard with Feta Cheese

2 tbs pine nuts

2tbs vegie oil

2 shallots, finely chopped

2 bunches of swiss chard, washed with stalks removed and torn in to pieces

1/4 cup feta cheese

In a frying pan or wok toast the pine nuts, stirring constantly, 1-2min. then set aside.

In a pan add oil to coat then add shallots. Stir and toss every 10-15 seconds until they begin to brown. 1-2 min.

Add the Chard, toss well to coat with oil. Cover and cook til wilted, 2 min. uncover and raise heat to boil away excess liquid.

When liquid has boiled away add feta, cover and cook until cheese begins to melt, 30 seconds.

Transfer to serving bowl, add pine nuts and eat!

So easy and So GOOD, i will be making this again. and again.

New Potatoes with Lemon Butter and Fresh Herbs

16 small new potatoes (red ones)

2tbs unsalted butter

3tbs olive oil

grated zest and juice of 1 lemon

1 tbs chopped fresh chives

1 tbs chopped fresh basil

1tbs Italian Parsley

Arrange potatoes in large frying pan. Add water to cover and place over high heat.

Bring to a boil, reduce the heat to low, cover and simmer until tender but still firm, 10-12 min, drain well.

In a frying pan over low heat, melt the butter with the olive oil. add the lemon zest, chives, basil, parsley, potatoes and salt and pepper to taste. Heat gently stiffing to coast the potatoes on all sides with the butter mix. Add the lemon juice, stir well and serve.

If you guys want i will add the stuffed mushroom recipe, other wise I'm not going to bother because it is kind of long.

Still waiting on one of you to cook something.....