Roasted Veggies Pasta Recipe

This past weekend my daughter and I did the "Color Me Rad 5K" and had lots of fun!  My oldest is 5 and really wanted to do the race with me.  During the race they douse you in color, either colored cornstarch or dyed water.  You start out clean and end up crazy dirty.  I had colored powder everywhere!

This was the first time my daughter had done a 5K with me and she was really excited.  I must say she did awesome.  She only complained a little about being tired but she walked the whole thing and didn't have to take a break.  We were almost the last ones to finish..but in the end it was all pretty RAD!

After a race like that a yummy dinner is necessary!  I was watching my favorite TV cooking show, "Ten Dollar Dinners" and Melissa whipped up this awesome looking dish.  I had to give it a try!

You will need Grape Tomatoes, Keilbasa, Zucchini, Mushrooms, Sweet Onion, Bell Pepper, Pasta, and Chicken Broth.

Chop your veggies into big chunks, I didn't even chop up the Mushrooms..just roasted those babies whole.  Place everything but the Tomatoes on a baking sheet.  Add a bit of Olive Oil, Salt, and Pepper to the veggies and toss well.  Roast for about 15 minutes.

Give the veggies a good stir then add Olive Oil, Salt, and Pepper to the Tomatoes and add them the baking sheet.  Roast another 15 minutes until everything is tender and lovely.

Meanwhile cook the Keilbasa in a pan until it is nice and browned.  The browned bits give this some crazy good flavor.  When the Veggies are cool enough give them a rough chop.  Add the Veggies and Chicken Broth in with the Keilbasa and let it cook together for about ten minutes.

Cook some noodles to al dente, top with the sauce, add a bit of Parmesan Cheese to the top and Enjoy!

Roasted Veggies Pasta Recipe
Source:  Melissa d'Arabian

1 Sweet Onion, Chopped into wedges
2 Zucchini, cut into Quarters
1 Bell Pepper cut into slices
1/2 Lb Button Mushrooms
1/2 Pint Grape Tomatoes
1 keilbasa
1/2 Can Chicken Broth
Pasta cooked 
Olive Oil
Salt & Pepper
Parmesan Cheese 

Heat oven to 400 Degrees.

Place all the veggies except the tomatoes in a dish and toss with Olive Oil, Salt, and Pepper.  Roast in a baking sheet for about 15 minutes.  Remove baking sheet from the oven and stir well.  Prepare the Tomatoes with Olive Oil, Salt, and Pepper and add to the pan.  Roast another 15 minutes.  When the veggies are cool enough to touch give them a rough chop.

Meanwhile, in a large pan cook the Keilbasa over medium heat until nice and browned.  Add the chopped veggies and Chicken Broth and stir together well.  Let cook about ten minutes.  Top the pasta with the sauce and add a bit of Parmesan Cheese to finish it off.

Enjoy!

Check me out on Inspiration Cafe!

My sister and several awesome ladies all blog together over at Inspiration Cafe.  This is a seriously fun blog where you can get ideas and inspiration from cooking and sewing to arts and crafts.  I'm extra excited to be their guest blogger for the day!  Check it out here. 

And...just to get back at my rascally big sister... enjoy!

Marching Band.

I am the princess to the left of the King...my sister...THE WIZARD!

Thanks to the ladies at Inspiration Cafe for letting me hijack your blog today! 

Bacon Chive & Onion Crescent Recipe

Recently I spent about 45 minutes doing what I expect to do if I end up in Hell.  Yep, I'm pretty sure you have all guessed that I got family pictures taken.  Is there anything worse in the whole world?  It's funny..I look at the pictures now and smile at how cute my kids are.  But in the moment none of them were behaving!  My oldest was being goofy and kept walking out of the frame.  The middle one was being really shy and kept turning away from the camera so my husband or myself would hold her.  The baby...oh the baby... she went from happy to angry to asleep and back to happy.  Quite a roller coaster considering it was literally only 45 minutes.

Turned out pretty cute considering the baby decided it was time for a siesta. 

After the stresses of getting family pictures done I decided I needed a special treat to calm my nerves.  I have enjoyed making things with crescent rolls in the past, like this tasty breakfast delight or this sweet treat, and decided to give the ingredients I had on hand a go.  I ended up making some super tasty Bacon Crescents with Chive and Onion Cream Cheese. 

 There were no regrets when I gobbled up three of them shortly after they came out of the oven.  In fact the first one I munched on while it was still at the hot magma stage.

There is just something right about enjoying a creamy, bacony, buttery crescent after a stressful evening.  It seems to put the world right again.

I am still convinced that if I end up in Hell it will be an eternity of family pictures being taken.  I'm pretty sure there would be no punishment greater in the world.  I guess I had better get to repenting...

However...I might just have one more before I start.

Bacon Chive & Onion Crescent Recipe
Source:  My own twisted mind

1 Can Pillsbury Crescent Rolls
Tub of Philadelphia Chive and Onion Cream Cheese
Chopped up Bacon

Separate the  crescent rolls into triangles.  Smear a bit of Cream Cheese on each triangle.  Don't be shy.  Then sprinkle a bit of the chopped Bacon on top.  Really...don't be shy.  Roll the dough up into a sweet little pouch, making sure to seal all edges together.  Bake according to Crescent package instructions.

Let cool about 15 minutes because they seriously come out as hot magma and will burn your tongue!

Enjoy!