In December when we were planning on building a house, Kenny and I sat down with our builder and went over all of the details. Things we for sure wanted to include in the house. When we were talking about the kitchen our builder said, “oh – and you’ll definitely want two ovens. And maybe a warmer also?” Kenny and I couldn’t help laughing out loud.
Two ovens? What in the world would I do with two ovens? And a warmer? Now give me two microwaves and we’re in business. :)
I so know that I am the last person on the Internet who should be sharing recipes. BUT. Many of you were so kind and encouraging when I shared my easy Cashew Chicken. In fact, one sweet reader said: “I know how you don’t like to cook or think you’re a good cook, but the recipe ideas you give are really great – especially for busy moms! PLEASE PLEASE PLEASE share more of your recipes!” Oh how that comment made my day! THANK YOU anonymous commenter! I can’t say that Kenny appreciated the comment, however, since I proudly pointed it out to him flashing a grin from ear to ear and have been bragging about my culinary skills ever since. Maybe I DO need two ovens after all….. HA!
So this is an easy pasta recipe I often make because the whole family eats it (after I pick the peppers out for Ellie and the olives out for Addison of course). Here is what you need:
Oh – and some mozzarella cheese which I forgot to photograph. *on a side note: several of you have asked where I got these canisters in the background and my dishes that match them. I bought them years ago at a store in southern Utah that has since gone out of business. Sorry that’s no help! If anyone else has seen them somewhere, please share!
Cook pepperoni and pepper in a skillet (listen to me getting all chef like saying skillet) until the pepper is tender-crisp – stirring often. In another pot, cook some corkscrew pasta.
Then add some olives (if you like them). I love olives.
Then drain your pasta and add some Prego sauce.
Mix everything together and cook on low for about 10 minutes. Then stir in some mozzarella and if you’re feeling really chef like, add a bit of Parmesan. Fast and easy and really hard to mess up – my three requirements for a meal.
Then after dinner, store it in your gourmet gold pleated cookware and heat it for leftovers the next night. I think it tastes better for leftovers. Funny how some food always tastes better the next night. Maybe it’s just in my head because I’m so happy I didn’t have to cook again…
The meal tastes especially yummy when the My Little Ponies join in the dining experience. They’ve been joining us for dinner quite a bit lately. The ponies and their whole pony village. Pasta and ponies. Exciting stuff going on around here. :)
Have a great weekend!