I am exhausted! The monkeys have worn me out with a fabulously long, event filled week. I can’t wait to go to the mountains and visit with some dear friends. I am a bit frazzled around the edges. Nothing would TICKLE me more than to kick back, put my feet up and relax this evening.

Ohhhh Jeeves? Where is my wine please? No wine?! Okay, Guinness please.

What do you mean I can’t get one Jeeves? Why ever not? Don’t you listen to the surfer Jeeves!! I am too all done, he is just messing with you.

What honey?No… I am not done packing. NO…I am not done with some stuff. NOI am not done. Alright, alright…kickback and relax later…grumble. Tickled Red isn’t happy with you right now surfer boy, you are making her Cranky Red. JK 🙂

At our house we like to have “Deli Night” for dinner. I especially love it because I do not have to do very much but it is still healthy & yummy. We use the nice deli sliced meats (or go veggie), with homemade mayo, stone ground mustard, fresh veggies, fantastic artisan breads and last but never ever least…cheese. The really good stuff. We also make those great sides like pasta salad or potato salad.

This time rather than make potato salad which would have taken entirely to long for me this evening, especially with me being lazy & Jeeves plying me with a Guinness in secret…shhh, instead I opted to make roasted potatoes and mushrooms. Although they were lacking something. Ah ha! Pesto.

Usually in the summer I have loads of pesto, but this is not summer it is winter and I did not can (oops freeze) any pesto. You see I am ashamed to say that I am a canning novice, as you can tell. I am hoping to learn more this summer. Watch out Basil, I have jars bags with your name on them!

Here is my cheat…Classico Pesto , the small jar. Winter problem solved.

Cheaters Roasted Pesto Potatoes & Mushrooms

6-7 medium potatoes cut into chunks.

4 tablespoons pesto

1 cup baby portobello mushrooms sliced

1 tablespoon of olive oil.

Pre-heat your oven to 400.

In a bowl mix the cut potatoes and three tablespoons of pesto until the potatoes are well coated.

In a separate bowl repeat the same process with the mushrooms and one tablespoon of pesto.

Coat a roasting pan with olive oil.

Roast the potatoes first since they take longer. Approx. 30-45 minutes or until golden and tender.

Roast the mushrooms for only five minutes.

Add together and serve with your favorite over the top sandwich and a pickle. Ahh! That easy, dinner is done. If you would like more of a kick add equal parts stone ground mustard with the pesto.

I am off to hide from my darlin’ surfer and all of that stuff that I need to get finished before tomorrow. I am bound and determined to kick back for a minute.


Tickled Red