Hi everyone! The Fresh Pioneer is back with another special guest!
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Becky Avella is here in the cafe to tempt us with a delicious dish for those busy weeknights. (Isn't she pretty?? And that top... love that color. I think she lives somewhere near me, so I'm just going to really quietly look up her address and wander over to see if she'll loan it to me. And the necklace. Ok, and the jacket. )
But before we get to the recipe, I want to say Becky's debut book, Targeted, released in April 2015 and you can get it here. Look at that cover! Love Inspired Suspense covers really give that scary vibe.
MARKED
FOR MURDER
When photos of Stephanie O'Brien are found in a
serial killer's home, she must face the horrible truth that she's the next
intended victim. She has nowhere to hide, nowhere to run—except to K-9 cop Rick
Powell. As her self-appointed bodyguard, Rick will do anything to protect the
innocent teacher—even keep his attraction at bay. He's known loss; he won't
lose Stephanie. But the killer seems to anticipate their every move. And Rick
fears he's never faced an opponent so cunning. One who won't stop till he has
his victim right where he wants her…six feet under.
Can't wait to read this! Ok, I'm turning over the cafe to Becky...
I am so happy to be visiting the Yankee Belle Café for
the first time. Thank you Mary, for inviting me! I’ve been scrolling through past
posts and drooling over all the good-looking recipes.
Now I’m hungry. J
Today, I thought I’d share one of my go-to meals. It
originally came from my sister-in-law, so our family affectionately refers to
it as “Aunt Angie’s Pasta.”
When Angie gave me the recipe, I didn’t know how much I
would grow to appreciate it. I enjoy entertaining and bringing meals to people
when the need arises, but I used to get so nervous about whether or not my
cooking would turn out okay. But this meal is easy to make, is a crowd pleaser,
and seems to always turn out yummy. Having this recipe has solved the “what
should I make” worries. I hope you and your family will enjoy it, too.
2-3 frozen chicken breasts (I use Foster Farms from Costco)
1 jar of spaghetti sauce
1 jar of Alfredo sauce
1 box of Rigatoni noodles
Approx. 2 cups of shredded Mozzarella or Italian Blend Cheese
(But you can never have too much cheese, right?)
1 jar of spaghetti sauce
1 jar of Alfredo sauce
1 box of Rigatoni noodles
Approx. 2 cups of shredded Mozzarella or Italian Blend Cheese
(But you can never have too much cheese, right?)
1. Preheat oven to 350 degrees.
2. Boil chicken breasts until cooked through. (Approximately 14 minutes if breasts are frozen)
3. For efficiency sake, I cook the noodles at the same time that I’m cooking the chicken.
6. Serve with Caesar salad and warm garlic bread. Enjoy!
As I was preparing this post, I debated between sharing
the pasta and sharing my microwave caramel corn recipe. The caramel corn is another
go-to recipe of mine (a favorite of my writers group). It’s also a perfect
treat to munch on when you are reading a super-suspenseful book, hint hint. J
You can find that recipe here. (http://teamloveontherun.com/2014/12/15/best-ever-microwave-caramel-corn-recipe/)
Thanks again for having me! Have a delicious weekend!
-Becky
OK, I'm back and now I want to make caramel corn, too. My sweet neighbor used to make us caramel corn all the time. We were so spoiled! And I never learned how. Now is the time... I can feel it.
Thanks so much for stopping by, Becky. Pasting your bio and links below so we all know where to go to find great recipes and keep in touch!
Becky Avella grew up in Washington State with her
nose in a book and her imagination in the clouds. These days she spends her
time dreaming up heart-pounding fiction full of romance and faith. Becky
married a real life hero and follows him around begging him to give her
material she can use in her stories. Together with their children, they make
their home in the beautiful Northwest.
You can connect with Becky on:
FacebookTwitterInstagramPinterestAmazon Author Page
www.teamloveontherun.com
