Jan. 25, 2008 - Husband's Birthday and New Books Plus Recipe
Well, yesterday was my husband's birthday. His gifts: candy, an electric sander, and roasted asparagus. I had never made asparagus and he had been hinting that he liked it after trying it at a restaurant. Just at the right time, a friend told me how to make it. He loved it!
Today he mentioned that he could retire when he turned sixty. I reminded him, with a smile, that he would turn sixty in twenty-one years and he has a child who is not yet one. I also reminded him, with a smile, that twenty-one years ago he was eighteen. What a place to be! Right in the middle of voting and retirement! Wow!
We also made little molten lava cakes and homemade whipped cream for his birthday. The cakes are from a book I asked for (and obviously received) for Christmas called The Family Kitchen. Fun book.!
I also was given Queen of the Castle, Preparing Him for the Other Woman:Preparing Sons for Marriage (the title is something like that), The Homeschooler's Book of Lists, and there is another but it escapes me at the moment! Anyway, I have lots of reading/skimming to do!
One of our favorite recipes and it makes two pans!!
BTW- sometimes I leave off the sausage and/or mushroom and/or olives... just put on what you like. :)
Chicken Manicotti
1 Tbsp garlic powder
1 1/2 pounds boneless skinless chicken breast
16 uncooked manicotti shells
2 - 26oz jars spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
1 small can sliced black olives
4 cups shredded mozzarella
2/3 cup water
Rub garlic over chicken and cut into 1 inch strips. Stuff chicken into uncooked manicotti shells. Spread 1 cup spaghetti sauce into bottom of each 9x13 pan. Place eight stuffed manicotti shells into each pan. Sprinkle with sausage and mushrooms.Pour remaining sauce over manicotti. Sprinkle with cheese.
Drizzle water around the edge of each dish. Cover and bake one casserole at 375 for 60-70 minutes or until juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to one month.
Thaw frozen casserole before baking.
