As if the crappy winters weren't enough, and the higher property taxes/lower property values AND the increase on state income tax from 3.5% to 5%...now this...
Hello,
For well over a decade, the Amazon Associates Program has worked with thousands of Illinois residents. Unfortunately, a new state tax law signed by Governor Quinn compels us to terminate this program for Illinois-based participants. It specifically imposes the collection of taxes from consumers on sales by online retailers - including but not limited to those referred by Illinois-based affiliates like you - even if those retailers have no physical presence in the state.
We had opposed this new tax law because it is unconstitutional and counterproductive. It was supported by national retailing chains, most of which are based outside Illinois, that seek to harm the affiliate advertising programs of their competitors. Similar legislation in other states has led to job and income losses, and little, if any, new tax revenue. We deeply regret that its enactment forces this action.
As a result of the new law, contracts with all Illinois affiliates of the Amazon Associates Program will be terminated and those Illinois residents will no longer receive advertising fees for sales referred to Amazon.com, Endless.com, or SmallParts.com. Please be assured that all qualifying advertising fees earned prior to April 15, 2011 will be processed and paid in full in accordance with the regular payment schedule. Based on your account closure date of April 15, 2011, any final payments will be paid by July 1, 2011.
You are receiving this email because our records indicate that you are a resident of Illinois. If you are not currently a permanent resident of Illinois, or if you are relocating to another state in the near future, you can manage the details of your Associates account here. And if you relocate to another state after April 15, please contact us for reinstatement into the Amazon Associates Program.
To be clear, this development will only impact our ability to continue the Associates Program in Illinois, and will not affect the ability of Illinois residents to purchase online at www.amazon.com from Amazon’s retail business.
We have enjoyed working with you and other Illinois-based participants in the Amazon Associates Program and, if this situation is rectified, would very much welcome the opportunity to re-open our Associates Program to Illinois residents.
Regards,
The Amazon Associates Team
Thursday, March 10, 2011
Tuesday, March 8, 2011
Fat Tuesday
And so today is Fat Tuesday, and around Chicagoland it is all about the paczkis. Paczkis are not pronounced like it looks. According to Wikipedia it is pronounced paunch-key. But I've also hear it pronounced more like punt-key. In any case, it's big jelly or custard filled doughnuts people eat on Fat Thursday (thurs b/4 lent) or Fat Tuesday (day b/4 Ash Wed.). Cept here in Chicagoland people eat them on both days because, hey who wants to turn down the opportunity to have a nice big filled doughnut, right?
Personally I've never had one, I don't like filling in my doughnuts. Instead to celebrate Fat Tuesday, I gave in to my chocolate craving and bought chocolate easter eggs. Yum.
We have to pick Tom up from the airport tonight, he is on his way home from NYC. Last week when we were talking about him going out of town it seemed like a fine idea to pick him up from the airport vrs. having a cab bring him home. Now that the time is here, I really don't want to go to the airport, and there is no gas in the car. So I have to stop and get gas b/4 going to the airport. Blah.
Am I going to fill the tank up? Oh no, I can't deal with putting more than $20-25 in the gas tank at a time. I would cry to see how much it costs to fill it up, at least we get good gas mileage. Still would have been better to encourage Tom to take a cab, it's cold outside.
Personally I've never had one, I don't like filling in my doughnuts. Instead to celebrate Fat Tuesday, I gave in to my chocolate craving and bought chocolate easter eggs. Yum.
We have to pick Tom up from the airport tonight, he is on his way home from NYC. Last week when we were talking about him going out of town it seemed like a fine idea to pick him up from the airport vrs. having a cab bring him home. Now that the time is here, I really don't want to go to the airport, and there is no gas in the car. So I have to stop and get gas b/4 going to the airport. Blah.
Am I going to fill the tank up? Oh no, I can't deal with putting more than $20-25 in the gas tank at a time. I would cry to see how much it costs to fill it up, at least we get good gas mileage. Still would have been better to encourage Tom to take a cab, it's cold outside.
Monday, March 7, 2011
Pulaski Day
Here in the Chicagoland Area, kids get Casmir Pulaski day off school. Who is C. Pulaski, he is a polish Revolutionary War hero. Im sure you can find out more about that on wiki. So now thanks to a 3-day weekend, all 3 of the kids have declared that they don't want to go back to school. *Sigh* this will make tommorrow morning a bit harder. Even Anna is on the No School Forever bandwagon, which is a suprise b/cause she loves her teacher and wants to be a teacher. I better go reminder her of that...
And speaking of Anna here is a little something she wrote at school.
I wish it would rain kittens.
I would grab one and take care of it.
I would buy a leash.
I would buy food.
I would take him for a walk.
Too funny I don't know if she thinks people take cats for walks or if she started writing got distracted and switch her thoughts from having a kitten to having a puppy.
I'm voting for neither. Too much to clean up around here already.
This recipe popped up on my facebook news feed from Food & Wine Magazine, so I am just about to go make it. It's a crummy late winter day here, one with gloomy skies and cold temps. This recipe pairs well with this weather.
Winter-Vegetable Shepherd's Pie
2 lbs baking potatoes (about 4 potatoes) peeled and cut into large pieces
1 1/2 tsp Seasoned Salt
1 cup heavy cream (I don't have any of that so I will improvise)
6 tbsp butter
2 large onions, sliced
1 tsp Garlic Garlic or 1 clove garlic, minced
4 cups sliced mixed winter vegetables such as celery, turnips, brussel sprouts, parsnips, fennel, cabbage or celery root.
2 carrots, sliced
1/4 tsp dried thyme...I think I am going to put in a wee bit of rosemary.
3 cups chix broth or veggie broth
Directions
1.Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
*Like I said I don't have any cream on hand, I'll use some milk.
2.Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
* I am going to use the Tastefully Simple Roasted Garlic Infused Oil instead of butter to sautee.
3.Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
4.Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
.
And speaking of Anna here is a little something she wrote at school.
I wish it would rain kittens.
I would grab one and take care of it.
I would buy a leash.
I would buy food.
I would take him for a walk.
Too funny I don't know if she thinks people take cats for walks or if she started writing got distracted and switch her thoughts from having a kitten to having a puppy.
I'm voting for neither. Too much to clean up around here already.
This recipe popped up on my facebook news feed from Food & Wine Magazine, so I am just about to go make it. It's a crummy late winter day here, one with gloomy skies and cold temps. This recipe pairs well with this weather.
Winter-Vegetable Shepherd's Pie
2 lbs baking potatoes (about 4 potatoes) peeled and cut into large pieces
1 1/2 tsp Seasoned Salt
1 cup heavy cream (I don't have any of that so I will improvise)
6 tbsp butter
2 large onions, sliced
1 tsp Garlic Garlic or 1 clove garlic, minced
4 cups sliced mixed winter vegetables such as celery, turnips, brussel sprouts, parsnips, fennel, cabbage or celery root.
2 carrots, sliced
1/4 tsp dried thyme...I think I am going to put in a wee bit of rosemary.
3 cups chix broth or veggie broth
Directions
1.Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
*Like I said I don't have any cream on hand, I'll use some milk.
2.Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
* I am going to use the Tastefully Simple Roasted Garlic Infused Oil instead of butter to sautee.
3.Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
4.Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
.
Tuesday, March 1, 2011
What's new?
Woo hoo, February is over! Meterogical Spring is here! Okay so it is going snow and ice for the next 10 days or so, but at least February is over. I saw this on the rightathome.com website and thought it was a good idea, so I wanted to share:
Magically Self-Sorting Socks
When the whole family has socks in the same load of laundry, trying to find matching pairs takes forever. Instead, get each family member a different color mesh laundry bag suitable for the washer and dryer. When socks need laundering, each person places both light and dark socks together in his or her own bag. No need to separate them because when you toss the bags into the washer, an added Shout® Color Catcher® sheet will absorb any dyes in the water. When the socks are dry, return the bags to their original owners for sorting.
___
A mesh laundry bag for socks who would have thought!
*** March 1st is not only the start of Meterological Spring but also the start of the new Tastefully Simple Spring Line ! Tonight I used some of the new products in Chicken Enchiladas. I took refried beans and mixed them with some of the Simply Southwest Seasoning & Rub (can't wait to try that on grilled chicken!). I added some cooked chicken , diced red bell pepper and onion. Put that in tortillas, dolloped on the Vine Ripened Salsa and rolled them up for Tom's mozarella topped enchiladas. For mine I added a couple tbsp of prepared with cream cheese Hoppin Jalapeno & Bacon Dip and then over the top I pour my new favorite Tastefully Simple Sauce the Ole Ole Fiesta Sauce . Pop that in the oven and 1/2 hour later dinner is served and it's even better than the Enchiladas I could go get from Pepes Restaurant.
Another bonus to Chicken Enchiladas is it's so easy to make plenty for dinner and have enough left over for lunch too. So that's what for lunch 2morrow.
What's for dinner tomorrow? I'm not sure yet.
Magically Self-Sorting Socks
When the whole family has socks in the same load of laundry, trying to find matching pairs takes forever. Instead, get each family member a different color mesh laundry bag suitable for the washer and dryer. When socks need laundering, each person places both light and dark socks together in his or her own bag. No need to separate them because when you toss the bags into the washer, an added Shout® Color Catcher® sheet will absorb any dyes in the water. When the socks are dry, return the bags to their original owners for sorting.
___
A mesh laundry bag for socks who would have thought!
*** March 1st is not only the start of Meterological Spring but also the start of the new Tastefully Simple Spring Line ! Tonight I used some of the new products in Chicken Enchiladas. I took refried beans and mixed them with some of the Simply Southwest Seasoning & Rub (can't wait to try that on grilled chicken!). I added some cooked chicken , diced red bell pepper and onion. Put that in tortillas, dolloped on the Vine Ripened Salsa and rolled them up for Tom's mozarella topped enchiladas. For mine I added a couple tbsp of prepared with cream cheese Hoppin Jalapeno & Bacon Dip and then over the top I pour my new favorite Tastefully Simple Sauce the Ole Ole Fiesta Sauce . Pop that in the oven and 1/2 hour later dinner is served and it's even better than the Enchiladas I could go get from Pepes Restaurant.
Another bonus to Chicken Enchiladas is it's so easy to make plenty for dinner and have enough left over for lunch too. So that's what for lunch 2morrow.
What's for dinner tomorrow? I'm not sure yet.
Sunday, February 20, 2011
Shamrock Shake Time.
Another sure sign of spring! Patrick informed me about 10 times before breakfast the other day that he'd heard of their return. Then everyone wanted to run down to the McDonalds and get a shake stat. Fortunately I was able to remind Bryce and Anna that they don't even like them before we got to the drive-thru. But wait there is more, we actually got our order right, the Shamrock Shake was plain.
I don't know why McDonalds decided they need to add whipped cream and a cherry on top of their shakes. Totally overkill. I bet there is an easy way I could make Shamrock Shakes at home now that I think about it...
Thinking about frosty treats reminds me that in a week, Bryce's Diorama of a Tundra Habitat is due. Ugh I am not a fan of projects that need my assistance to get done. And the tundra? Ugh what should it even look like? A mound of cottonballs is not likely to cut it.
I don't know why McDonalds decided they need to add whipped cream and a cherry on top of their shakes. Totally overkill. I bet there is an easy way I could make Shamrock Shakes at home now that I think about it...
Thinking about frosty treats reminds me that in a week, Bryce's Diorama of a Tundra Habitat is due. Ugh I am not a fan of projects that need my assistance to get done. And the tundra? Ugh what should it even look like? A mound of cottonballs is not likely to cut it.
Have kids? Need a smile?
If you have kids and you need a smile, go get the game Just Dance or Just Dance II for Wii. It is so funny to watch them dance their little butts off. You know, now that I think about it, it's funny to watch kids of all ages dance their butts off, so if you need a smile get Just Dance today!
Tonight was my Italian Feast & Wine Pairings Open House, thanks to those who came! And for those who didn't make it...
1. What about hosting your own Tastefully Simple Party? Fiesta time is coming March 1st!
2. Below is the menu w/recipes for what I made--and it's was all simple and very tasty!
3. Im having a a Fiesta Freebie Friday April 1st. For this open house I'll have recipes from our Simple Starters recipe booklet, Slush Buckets and Coupon Swapping!
Amy's Amazing Artichoke Mushrooms Paired With Pinot Noir
Submitted by Amy Freund (PA)
Ingredients
1 packet Artichoke & Spinach Warm Dip Mix
1 cup shredded Swiss cheese
8 oz. softened cream cheese
8 oz. jar artichoke hearts, drained and chopped
2 (8 oz.) packages fresh mushrooms, cleaned and stemmed
Directions
Combine first 4 ingredients and mix well. Arrange mushrooms, rounded side down, on greased baking pan. Mound filling in mushrooms, press to compact slightly. Bake mushrooms at 350° until tender and filling begins to brown, about 15-20 minutes. Serve hot. Makes 6-8 servings.
*NOTE: Jewel had a sale on wonton wrappers so since this recipe makes a ton of the filling I made about 2 dozen appetizers w/the filling in wonton wrappers. (baked at 425 for 10min)
Salad:
Panzanella Bread Salad Paired with Pinot Grigio
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
2 large tomatoes, cut into chunks
3/4 cup chopped cucumber
1/4 cup sliced red onion
6 cups (about 1/2 lb.) day-old crusty peasant-style bread, cut into 1-inch cubes
1/2 cup Balsamic & Basil Dipping Oil
Seasoned Salt
Shredded Parmesan cheese
Directions
Combine first 5 ingredients in a large serving bowl; toss to blend. Season with Seasoned Salt to taste; garnish with Parmesan cheese. Serve immediately. Makes 6-8 servings.
*NOTE: I had a small head of butter lettuce from my Timber Creek Farms Organics delivery so I put lettuce in the salad.
Entrée:
Baked Pesto Rigatoni paired with Cabernet Sauvignon
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.
*NOTE: I doubled this recipe and it makes a TON!
Entrée:
Tuscan Chicken & Artichokes Paired with Sauvignon Blanc
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
Dessert:
Absolutely Almond Biscotti Paired with Moscato
Submitted by RoxAnn Mannuzza (MN)
Ingredients
Absolutely Almond Pound Cake Mix™
1/2 cup (1 stick) softened butter
2 eggs
1/2 cup white chocolate chips
2 - 3 Tbsp. flour
Directions
Combine AA Cake Mix and butter; blend until crumbly. Add eggs; blend dough with hands if necessary. Stir in white chocolate chips. Knead dough on a floured surface until no longer sticky. Form into two loaves on greased baking sheet; pat dough to 1-inch thickness. Bake at 350° for 20 minutes or until golden brown. Cool 15 minutes. Cut into 1/2-inch slices; bake an additional 10 minutes. Cool completely. Makes about 24 biscotti.
Victoria Hamel,
Yourtsconsultant@aol.com
708-598-9415
Tonight was my Italian Feast & Wine Pairings Open House, thanks to those who came! And for those who didn't make it...
1. What about hosting your own Tastefully Simple Party? Fiesta time is coming March 1st!
2. Below is the menu w/recipes for what I made--and it's was all simple and very tasty!
3. Im having a a Fiesta Freebie Friday April 1st. For this open house I'll have recipes from our Simple Starters recipe booklet, Slush Buckets and Coupon Swapping!
Amy's Amazing Artichoke Mushrooms Paired With Pinot Noir
Submitted by Amy Freund (PA)
Ingredients
1 packet Artichoke & Spinach Warm Dip Mix
1 cup shredded Swiss cheese
8 oz. softened cream cheese
8 oz. jar artichoke hearts, drained and chopped
2 (8 oz.) packages fresh mushrooms, cleaned and stemmed
Directions
Combine first 4 ingredients and mix well. Arrange mushrooms, rounded side down, on greased baking pan. Mound filling in mushrooms, press to compact slightly. Bake mushrooms at 350° until tender and filling begins to brown, about 15-20 minutes. Serve hot. Makes 6-8 servings.
*NOTE: Jewel had a sale on wonton wrappers so since this recipe makes a ton of the filling I made about 2 dozen appetizers w/the filling in wonton wrappers. (baked at 425 for 10min)
Salad:
Panzanella Bread Salad Paired with Pinot Grigio
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
2 large tomatoes, cut into chunks
3/4 cup chopped cucumber
1/4 cup sliced red onion
6 cups (about 1/2 lb.) day-old crusty peasant-style bread, cut into 1-inch cubes
1/2 cup Balsamic & Basil Dipping Oil
Seasoned Salt
Shredded Parmesan cheese
Directions
Combine first 5 ingredients in a large serving bowl; toss to blend. Season with Seasoned Salt to taste; garnish with Parmesan cheese. Serve immediately. Makes 6-8 servings.
*NOTE: I had a small head of butter lettuce from my Timber Creek Farms Organics delivery so I put lettuce in the salad.
Entrée:
Baked Pesto Rigatoni paired with Cabernet Sauvignon
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.
*NOTE: I doubled this recipe and it makes a TON!
Entrée:
Tuscan Chicken & Artichokes Paired with Sauvignon Blanc
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
Dessert:
Absolutely Almond Biscotti Paired with Moscato
Submitted by RoxAnn Mannuzza (MN)
Ingredients
Absolutely Almond Pound Cake Mix™
1/2 cup (1 stick) softened butter
2 eggs
1/2 cup white chocolate chips
2 - 3 Tbsp. flour
Directions
Combine AA Cake Mix and butter; blend until crumbly. Add eggs; blend dough with hands if necessary. Stir in white chocolate chips. Knead dough on a floured surface until no longer sticky. Form into two loaves on greased baking sheet; pat dough to 1-inch thickness. Bake at 350° for 20 minutes or until golden brown. Cool 15 minutes. Cut into 1/2-inch slices; bake an additional 10 minutes. Cool completely. Makes about 24 biscotti.
Victoria Hamel,
Yourtsconsultant@aol.com
708-598-9415
Looking for a good read?
This weekend I read a fantastic book. Its one of those books where you find yourself a little sad at the end, not because the ending is sad, but because you are going to miss hanging out with the characters. The book is set in Chicago and Las Vegas; which is fun for me since Chicago is my town and I've been to Vegas more than a couple times.
What's the book like? It like a yummy blend of action, history, thriller, and sci fi with just a dash of romance. To even call it romance is not quite fitting. If you liked that book, The Davinci Code, you'll love The Thousand because it is like 1000 times better. :-)
Now my friend K and I read Kevin Gulfoile's first book, Cast of Shadows, and honestly we were worried--how would he be able to follow up on his first book. But he rocked it with this sophmore effort.
What's the book like? It like a yummy blend of action, history, thriller, and sci fi with just a dash of romance. To even call it romance is not quite fitting. If you liked that book, The Davinci Code, you'll love The Thousand because it is like 1000 times better. :-)
Now my friend K and I read Kevin Gulfoile's first book, Cast of Shadows, and honestly we were worried--how would he be able to follow up on his first book. But he rocked it with this sophmore effort.
Friday, February 11, 2011
I always have trouble thinking up titles for posts
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
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
Sunday, February 6, 2011
Superbowl Sunday
Snowing today. So not cool! Tom is one the phone worrying about his Mom and Dad. His mom just returned from a 4 day stint at the hospital where she had her gallbladder removed and is now on the phone because she feels Tom dad doesn't feel well. Yes things are back to usual.
Over here at our Casa I am looking forward to my Italian Feast & Wine Tasting Tastefully Simple Open House in a couple weeks. This means I have to test recipes. We don't have any wine for tasting, at present, but I did whip up a nice salad dressing with our Sensational Caesar Veggie Dip. So that will be on the menu.
As far as food here is what I made this afternoon:
I took some ground sirloin and cooked that & drained the oil & made:
1 cup prepared Trader Joe's Organic Quinoa, prepared w/chicken stock
Then in a pan I sauteed 1 thinly sliced shallot, 4 garlic cloves minced, & 1 red bell pepper sliced. After a couple mintues of cooking I added 2 diced plum tomatoes, 10 leaves of fresh basil chopped--along with the quinoa and ground beef. It needed some flavor so I added 1 tbsp of the TS Garlic Pepper Seasoning and sprinkled some TS Seasoned Salt.
It's a grey dreary cold day outside. Lucky for me Im not 100% filled with Seasonal Affect Disorder because I had a 2 days shot of dreams of spring and summer tastes at Tastefully Simple on Tour. All the delicious new products are still underwraps. I do think it's safe to say that Im looking forward to Fiestas!!!!!!
And Im so glad that the BLANK and the fBLANK and the awesome BLANK is coming back. It's going to be great. I can't wait!
How many days til spring? 42 more days ahhhhhhh 6 weeks? Hmm where is that darn groundhog???
Over here at our Casa I am looking forward to my Italian Feast & Wine Tasting Tastefully Simple Open House in a couple weeks. This means I have to test recipes. We don't have any wine for tasting, at present, but I did whip up a nice salad dressing with our Sensational Caesar Veggie Dip. So that will be on the menu.
As far as food here is what I made this afternoon:
I took some ground sirloin and cooked that & drained the oil & made:
1 cup prepared Trader Joe's Organic Quinoa, prepared w/chicken stock
Then in a pan I sauteed 1 thinly sliced shallot, 4 garlic cloves minced, & 1 red bell pepper sliced. After a couple mintues of cooking I added 2 diced plum tomatoes, 10 leaves of fresh basil chopped--along with the quinoa and ground beef. It needed some flavor so I added 1 tbsp of the TS Garlic Pepper Seasoning and sprinkled some TS Seasoned Salt.
It's a grey dreary cold day outside. Lucky for me Im not 100% filled with Seasonal Affect Disorder because I had a 2 days shot of dreams of spring and summer tastes at Tastefully Simple on Tour. All the delicious new products are still underwraps. I do think it's safe to say that Im looking forward to Fiestas!!!!!!
And Im so glad that the BLANK and the fBLANK and the awesome BLANK is coming back. It's going to be great. I can't wait!
How many days til spring? 42 more days ahhhhhhh 6 weeks? Hmm where is that darn groundhog???
Thursday, February 3, 2011
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