So, it’s November now.
And, in the blogging world, that means NaBloPoMo. Apparently, November is National Novel Writing Month or something, where you can commit to writing an entire novel in a 30 days (and then die of stress, I would guess, is the next step). Last year, a bunch of bloggers decided to do 30 days of blog posting instead.
The rules: post something every day in November. No cheating by back or forward dating. That. Is. All. And I’m going to do it because I’m so so so so nuts. And you? Maybe you should do it too. It’ll be fun.
I’ll be doing some sort of different theme every week for November, just to make it fun (that’s fun, right?). This week it will be recipes. Mmmm, food.
Last year, when I was a nanny/babysitter/person-who-stays-with-children-who-are-not-her-own, I spent a LOT of time with the next door neighbor because she had children about the same ages as those I babysat and also ADULT CONVERSATION!!
Anyway, this woman is an excellent cook and she gave me this recipe, telling me it was one of her favorites. And now it is one of my favorites:
Chicken and Cheese Tortellini Casserole (serves 2)
2 T butter
2 chicken breasts
4 oz frozen tortellini
4 oz Monterey Jack cheese
¼ cup onion
½ tablespoon chicken bouillon
½ cup chicken broth
¼ cup sour cream
Cook tortellini for 3 minutes. Drain and put in 9×9 baking dish. Sprinkle half of cheese over pasta. Cube chicken and stir with flour. Brown in butter. Layer over cheese. Cook onion in leftover butter. Add bullion, and broth and simmer five minutes. Add rest of cheese to sauce and stir. Add sour cream and pour over casserole. Bake for 20 minutes at 350 degrees.
So, fellow crazies, are you going to be a NaBloPoMo-er too? You know you want to.