happenstance home

That's it for today.  I already have some Balsamic Beef cooking in the crock-pot.  There is a nice dusting of snow outside - I have to get fuel and be somewhere soon so off I go!  Have a great day!

This recipe was a huge hit with my family so I really wanted to share it with you.  It is also very quick to assemble. 



Ravioli Lasagna With  A Mexican Twist

2 - 24 ounce jars spaghetti sauce - I used Delallo Tomato Basil (use 2 1/2 cups sauce in each layer)
2 - 9 ounce packages of ready made spinach and cheese ravioli
1 container of fresh baby spinach
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 pound chorizo sausage (used Detroit Sausage Factory fresh sausage - found at Nino's) - cook chorizo like you would ground beef, drain the oil

Spray a 9 x 13 baking pan with olive oil.

Add 1/4 jar of pasta sauce and cover bottom of pan.

Make a single layer of ravioli.
A single layer of fresh baby spinach leaves
a layer of cooked chorizo
add 2 1/2 cups of pasta sauce
add layer of mozarella cheese
repeat the layers using the sharp cheddar on this layer.

Bake uncovered at 350 degrees for 50-60  minutes.

Let rest 10 minutes and serve.

This is a very large amount of food so you could easily use a smaller pan and make a half batch.

This pair of shoes - comfortable and cute.  Ivanka Trump Sunny.  They go well with so many different outfits.  Even are nice with just the dress minus the jeans.

So, that's a little fashion post of some of my most used items.  I also have a Mossimo Supply Company junior's open cardigan from Target in grey that I toss on if it is chilly out.  I couldn't download a photo - and that might be alright because the model is wearing a half shirt with it :)

Happy Thursday!

Because it seems the most creative thing I have been doing lately is cooking here is another favorite recipe of mine.  My friend Michelle made it for a gathering at my house a few years back.  The flavors work together so well.  It has a nice and simple sweetness to it.  I just took this orzo to a pig roast and those who tasted it really loved it.  If you look with your eyes you just might pass it by, but really this is a keeper kind of recipe.



Orzo With Mandarin Oranges And Candied Sliced Almonds

1 box orzo (I used Barilla)
3 celery stalks, chopped into small pieces
3 bunches of green onion (white part only) chopped into small pieces
(I used some of the green as well)
2 large cans mandarin oranges, drained

Mix all of the above ingredients together.

For dressing combine the following:
1/2 cup vegetable oil
4 tablespoons sugar
4 tablespoons rice vinegar
1 teaspoon salt
parsley flakes for color
dash of pepper

Add dressing to salad.  Put in fridge.  It is best to make this orzo the night before or early in the day you will be serving it.

To make the almonds:
 1 larger bag of sliced almonds (about 1 1/2 cups)
3/4 cups sugar

Put almonds and sugar in pan and cook on medium until sugar melts.  Stir constantly or the almonds will burn.  And trust me they burn quick:)  Next, place the almonds on wax paper to cool.  Once fully cooled, break into pieces and store in a Ziplock bag until you serve the salad.  Right before serving stir in the almonds.  If you mix them in too soon they wont stay crunchy - which is partly why they taste so good in this salad.


Hope you enjoy!

Here is a unique kind of slider.  The roasted asparagus and goat cheese pair so well.   Hope you will give them a try!


Chicken Salad Sliders With Goat Cheese & Asparagus

3 large chicken breasts or a deli-ready rotisserie chicken
salt and pepper
5 oz. goat cheese
1 teaspoon honey
1/2 red onion, minced
1 bunch of asparagus, cut into 1 inch pieces, and roasted with olive oil, salt, and pepper
Slider Buns (I made a mix of garlic butter & then broiled the buns until browned)

Preheat oven to 400 degrees.  Place chicken breasts in a baking pan; season with salt and pepper. Bake for 20 minutes, or until the chicken is cooked through.  Let cool for 10 minutes.  I have been in a hurry each time I have made this recipe so I purchase a rotisserie chicken from the deli counter, and use all of the meat from that.  When chicken is cool I just shred it up into small pieces.  Chop if needed.

Meanwhile I roast the asparagus.  Basically preheat oven to 400 degrees.  Break off the tough ends of the asparagus, and for this recipe cut stalks into 1 inch pieces.  I put a sheet of aluminum foil on my cookie sheet.  Place asparagus in a single layer, drizzle with olive oil, sprinkle with salt and pepper.  Roast until tender, but still crisp.  I just keep checking every few minutes,and stirring until I think they look good.  For long spears this would take around 25 minutes.  Not that long when they are cut up into bite sized pieces though.

In a large mixing bowl, combine the warm chicken, goat cheese, honey, red onion, and roasted asparagus. Serve the chicken salad on the slider buns.  Refrigerate leftovers.


They are so good!  The goat cheese will pretty much melt into the other ingredients since the chicken and asparagus are warm.  Feel free to add more cheese.  This is one of those very forgiving recipes where you can add extra this and that (cheese, onion) and it will come out tasting fantastic!



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Inspire Me Monday at My Uncommon Slice of Suburbia.

Hello again!   It has been awhile.

I am so behind in showing photo's of the finished office building I worked on.  Next week - crossing my fingers!

Until then I wanted to share a special place my mom and I just visited.  It is called the Yule Love It Lavender Farm.  This is their tenth year of business, but this Friday and Saturday will be the last days of operation.  If you haven't enjoyed a day at this farm you just might want to plan your visit.  There is a farm tour at 10:15.  You can enjoy the tour or just do u-pick, and enjoy the grounds.


There were many varieties of lavender.


Our day at the lavender farm was one of the most peaceful days I have a had in a long time.  Just pure peace and enjoyment!