Damned if it didn't happen again.

Sorry about that.....
So, how about an update?


First, the cooking side:

Pictured on the left, two pounds of strawberries sliced up and I-don't-know-how-much frozen berry mix from Trader Joe's, covered with about a quarter cup of honey.
This was placed in the slow cooker, put on low and stirred occasionally over a 4-6 hour time.

The result is a tart and tasty fruit compote that can be added on top of anything.
It is even better warm, but you can chill or freeze it to keep it around.
Bonus: Add some cream cheese and use it as a spread on biscuits.

It has been received with much love by my partner. Often, with a quick request for more.

During the time I have not been blogging (or knitting), I have been studying photography.
I have a facebook page: https://www.facebook.com/MariMixedArts
There is an etsy page for signed prints, as well as other sites for direct ordering prints.

While I have not been knitting, I have been moving (again).
And happily, I have acquired a new bed that has drawers attached. And those drawers fit all my yarn with room left over.

I believe this means I need more yarn.
You agree, don't you?

Another post about FOOD!

Even though I do have knitting projects I am working on (as well as other bits of creating), I find myself inspired to post recipes right now.

I blame Pintrest.

And now for one of the most favorite dishes in my household:

Cheesy Noodle Mix
(It is so loved, that it has to be made in a double batch, but I am posting the original recipe)

Software:
2 cups medium shell pasta
1lb Spicy Italian Sausage(1)
2 cups FINELY(2) shredded mild cheddar cheese
1 can Rotel; Drained
1/2 cup sour cream

Hardware:
1 large pot for cooking pasta
1 skillet for browning sausage
spatula for breaking up sausage and stirring it
spoon for stirring pasta

Step 1: Get that water boiling for the pasta.

Step 2: Remove sausage from the casing, break it up and get it good an brown in the skillet.

Step 2.5: During the sausage cooking, water should be boiling, so add the pasta. Timing usually works that when the pasta is done, so is the sausage.

Step 3: Drain Pasta thoroughly, then add Sausage to Pasta.

Step 4: Add Cheese and mix in.

Step 5: Add Rotel and sour cream and mix that in too.

Step 6: Once it is good and mixed (looking like the picture below), dish and EAT!

Step 6.5: If you made a double batch like I do, remember to get the extra into your storage tubs pretty quickly. If you don't get lunches dished up, even the extra may get picked up for extra helpings at dinner.

(1) the emphasis is placed because I tried it once with a thick shred and it was lumpy. Learn from my fail.
(2)- we have been using spicy Italian turkey sausage, to avoid pork. You can find chicken ones in most markets at the meat counter.

Recipe: Easy Feta Chicken Bake

An easy meal that usually makes more than enough for dinner and a lunch or for the next day.

(I used to make it, when I was single, for work lunches for the whole week.)

Easy Feta Chicken Bake

Prep time: 15 mins 

Software:

1lb skinless chicken tenderloins (or breasts that have been cut to be thinner/longer strips)

1Tbsp lemon juice, divided (or, like me, just grab one lemon and know you will be squeezing it twice)

Salt and Pepper

1pkg (4oz) ATHENOS crumbled Feta Cheese with Basil & Tomato

2 or 3 standard tomatoes diced, or a package of grape tomatoes halved (or quarted, your call)

Lots of fresh Basil leaves

2 cups of rice, your choice of style

Hardware:

1 Casserole dish for baking in

1 knife for dicing tomatoes and shredding basil 

1 Oven; preheated to 350

1 Rice Cooker

Whatever Bento box or resealable containers you want to use for lunches

Process:

Step 1: Arrange chicken in casserole dish

Step 2: Sprinkle with lemon juice

Step 3: Sprinkle with Salt and Pepper 

Step 4: Put Feta on top of Chickens (might need to press pieces into chicken to make them stick, but it doesn't have to be perfect)

Step 5: Place Tomatoes and Basil between chicken

Step 6: Drizzle the rest of the lemon juice in (sprinkle a bit of salt and pepper onto the tomatoes if you want)

Step 7: Bake for 30-40 mins at 350 (until chicken is cooked through)

Step 8: Start rice in the rice cooker

Step 9: EAT!!

Final Steps include dividing up any remaining chicken onto rice into travel containers for lunches.

It is very easy to do.

Not terribly expensive (depending on chicken prices in your area)

It is fairly quick to make.

And it makes more than one meal.

All my favorite things!

And now for something different

In a take away from the normal (although far between) knitting posts, I shall now post a recipe of my own design.

I call it, Rattlesnake Bake (based off of Rattlesnake Pasta from Uno's)

1 box Penne pasta (I used wheat); cooked to box directions
2 15oz jars Alfredo sauce (or 30 oz home made sauce)
1 lb chicken, cooked and cubed
1 can Rotel
1 small can diced jalapenos (add as much as desired, I did not use the whole can and pickled are better than fresh for this dish)
2 cups or more of shredded cheddar cheese
2 cups Panko bread crumbs

In a large casserole dish, place cooked penne pasta, add Alfredo and stir. Then mix in cubed chicken and a mostly drained can of Rotel. Add diced jalapenos as desired for increased heat. Top with cheddar (the more the better) and then add panko on top of that. Bake at 400 or so to brown the panko.

Eat for a week.

Enjoy!