Tortellini and Feta Salad

I hadn't made this salad for awhile so I whipped it up for dinner. It tastes light and good for those summer nights when you just don't want to heat up the house. Tonight I matched this salad with turkey italian sausage and a healthy serving of salad.

2 pkg dry Ronzini spinach tortellini
1 pkg of grape tomatoes (each tomato cut in half)
1 can of sliced black olives
1 pkg sliced fresh mushrooms, washed
1/2 cup fresh basil diced
1 pkg (6 oz) crumbled feta

Dressing:
Mix together

1/2 c olive oil
1 c rice vinegar
2 tsp garlic powder

Cook the tortellini until firm but still al dente. Rinse with cold water. Mix feta, basil, olives, mushrooms, & tomatoes. Add dressing and carefully stir pulling from the bottom to the top to thoroughly coat the salad. Refrigerate at least 30 minutes or more to let the flavors marry.

Spaghetti Pot

Scanner Broke...so until then. . .

I wore out my scanner. It will be a bit before it is replaced. Between no kitchen floor, backsplash (you get the idea) the scanner is not the highest priority in our home improvement plans.

I shared one chile recipe but I stirred one up this weekend that has really been a hit. No real recipe so this what I did:

2 pounds of pork roast, trim off all the visible fat and cut into small bite-size piece
2 cans RoTel tomatoes with cilantro and chiles
1 restaurant-sized gallon can of pinto beans (I buy mine at Smart & Final)
2 cans black beans
1 large bunch mexican green onions
1/4 c minced garlic (mine from a jar)
1 package Farmer John red hot link sausage
2 fresh jalepenos thinly sliced
1 medium-sized can of crushed tomatoes
seasoned pepper

Pour and put in a large crockpot on low. Cover tightly and serve it tomorrow. Hmm, Humm good!

I served with vegetable pinwheels, corn muffins, flour torillas, grated cheese, and sour cream. Green onions to top....really good

Onion Soup