Well, is it just me or has this week been a long week? It has certainly been very cold, does cold weather make the day seem longer? I know it makes the Nicor Gas bill bigger. The weather experts are hinting at better weather ahead. I heard the word fifties mentioned. If it hits the 50s, I think we'll see people breaking out their shorts and sandals! Not me though, I am in serious need of a pedicure before any sandals can be worn. My toes are still not the same since the Chicago Marathon back in October.
If you hear the wailing of schoolage children, it's probably mine. Our Cupboards are bare! What can they possibly eat for a a snack after school today! Does this happen often at your house? We *never* have anything to eat here at Casa Hamel. I'm fairly hopeful they will survive this afternoon since my mom sent us Cheryl's Cookies the best cookies every. Ahhh except Girl Scout Cookies of course! Feel free to contact Anna to find out where GS Cookies are available in your area.
Anna's Auntie K is coming over tomorrow night so I am going to pick up this month's wine from Coopershawk Winery in Orland and then I am going to test an entree for my Italian Feast with Tastefully Simple that is coming up a week from Sunday.
Here is what I will be trying out this Saturday:
Baked Pesto Rigatoni
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
1/2 lb. ground beef
3 Tbsp. Dried Tomato & Garlic Pesto Mix
28 oz. can crushed tomatoes
8 oz. prepared rigatoni pasta
8 oz. shredded mozzarella cheese
Italian Garlic Bread Seasoning
Directions
Brown ground beef in large skillet until no longer pink; drain. Add next 2 ingredients; simmer 20 minutes. Stir prepared hot pasta into hot sauce; pour mixture into a greased casserole dish. Top pasta mixture with shredded cheese and Italian Garlic Bread Seasoning to taste. Bake at 375° for 20-25 minutes or until cheese melts and is lightly browned. Makes 2-3 servings.
****Ooooo I think I found my other entree...and it's a slow cooker recipe!...even better!
Tuscan Chicken & Artichokes
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
4-6 boneless, skinless chicken breasts
1/3 cup Dried Tomato & Garlic Pesto Mix
28 oz. can crushed or diced tomatoes, undrained
1/2 cup white wine (optional)
14.5 oz. can artichoke hearts, drained
Directions
Combine ingredients in a greased slow cooker. Heat on low 6-8 hours. Serve over angel hair pasta or rice. Makes 4-6 servings
1 comment:
Your recipes always sound so good, as did the GS cookies. Unfortunately, my granddaughter in SC is selling them, too. Fortunately, I could just donate money to ship them over to our troops - they need them much more than we do. ;-)
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