Rachael Ray Lasagna Stoneware Baker

Using her recent QVC purchase, a Rachael Ray Bubble & Brown 9"x13" Lasagna Stoneware Baker, Joan roasted a chicken. The stoneware enhanced the appeal of the dinner.

Frittata

This morning for breakfast Joan decided to make an old favorite, Fresh-Picked Frittata. Joan used ripe tomatoes and fresh produce that we purchased at Sauders Store yesterday.

This time instead of garnishing with orange slices Joan placed slices of fresh green pears on our plates.

As always the Bistro Room took on a warm glow when breakfast was served.

Rita's Wild Rice

Joan served leftover pulled pork and coleslaw for dinner.

But added Rita’s Wild Rice to give the meal some BAM!

Ingredients:

6-oz. pkg. long-grain and wild rice mix
1/2 c. onion, chopped
1/2 c. carrots, peeled and chopped
1/2 c. celery, chopped
1/2 c. radish, chopped
1/2 c. Italian dressing

Prepare rice according to package directions; let cool. Toss rice with chopped veggies. Stir in salad dressing to coat. Serve at room temperature or chilled

Serves 4 to 6.

This is a fabulous side dish to anything!
Tastes better the second day.

Recipe from Gooseberry Patch Co. Quick & Easy Christmas p. 106

Formerly Cooking Up A Blog

Previous listing at Cooking Up A Blog.

Cold Plate

With the temperature remaining at the high end of the thermometer, Joan prepared a cold plate for dinner. Mixing a bag of Aldi's lobster bits with relish and mayo Joan served the tasty mixture on a crisp lettuce leaf. As for sides, Joan added a sliced hard-boiled egg, marinated peppers and cucumbers, blueberries and melon wedges. A freshly baked rye roll completed the attractive plate arrangement.

We dined on the front porch which was cool due to a favorable breeze.