New (to Me) Blogger on the Block Thursday #31

On my way out this morning, I popped a mix CD in featuring everything from Bobby Brown to Perry Como (yes, Perry Como). The distinctive beats of Bobby’s “My Prerogative” came on and I immediately started bouncing around. Nothing like good old 80s hip-hop and pop music to get you going in the morning. George Michael’s Father Figure and Faith, Madonna’s Lucky Star and Holiday, Bon Jovi’s Living on a Prayer … oh wait, you came here for the food. Guess I should get to it and stop reminiscing.

I was looking for something quick to throw together tonight for dinner that wouldn’t heat up the kitchen too much. Going with ingredients I already had on hand, I came up with a new recipe tonight, Beat the Heat Summer Pasta. Easy to make, healthy, delicious and it keeps your kitchen cool (recipe below). What more could you want in these hot, humid months?

For tonight’s New (to Me) Blogger on the Block Thursday, we’re going all the way to Greece, to Stevi’s Bread and Butter. Featuring stunning photography, all you have to do is see her Aubergine Rolls, No Bake Chocolate Cheesecake or her Mushroom Tarts and you’ll be hooked too.

Alright folks, all for tonight. Until tomorrow…

A year ago today… another deliciously simple pasta recipe.

Sweetnicks’ Beat the Heat Summer Pasta
1 box rotini pasta
3 tablespoons pesto
1 can pitted black olives
1 container grape tomatoes
2-3 ounces crumbled feta
1 bunch asparagus
extra virgin olive oil
balsamic vinegar
salt and pepper

Preheat oven to 425. Break woody ends off asparagus and lay flat on cookie sheet with grape tomatoes. Drizzle with olive oil and salt and pepper and roast for about 20-25 minutes. While it is roasting, cook and drain pasta. Add pesto and black olives to pasta. When asparagus is done, cut stalks in half and add to pasta with tomatoes and feta. Toss. Drizzle with extra virgin olive oil, a little bit of balsamic vinegar and salt and pepper to taste.

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