Recipe Thursday!
Thursday I never want to blog, so I’m creating Recipe Thursday. Feel free to join along – leave a comment linking to your recipe you’d like to share (with a link back to my blog). I’d love to learn more favourite recipes from others!
Spaghetti with Roasted Cherry Tomato Sauce & Basil
(I believe it was a Canadian Living magazine I got this from years ago)
sauce:
4 cups cherry tomatoes, halved
4 cloves garlic, minced
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp fresh rosemary, chopped
1/2 tsp salt
pinch of hot pepper flakes
12oz spaghetti
1/4 cup fresh basil, chopped
1/4 cup goat cheese, crumbled
1/4 cup black olives, sliced
– in pan with at least 1″ sides, toss together all ingredients in the sauce
– roast in 400F oven until shriveled, about 20-25 minutes
– in large pot, cook pasta and drain, transfer to serving bowl
– add tomato sauce and basil, tossing to combine
– sprinkle with goat cheese, olives, and more basil if desired
Notes:
– we usually cannot find fresh basil cheaply most of the year, so we just use dried basil and take a guess at how much we think we might want that night (it ranges from 1 tbsp to 3 dried)
– we hardly ever dirty an extra dish on purpose, so serving spaghetti on the plate, then adding everything else on top works well too; besides, our family is too small to need to have serving dishes used
Chicken Parisienne
(Crock Pot recipe card)
6 boneless, skinless chicken breasts (1/5 lbs), cubed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 can condensed cream of mushroom soup, undiluted
2 (4oz) cans of mushrooms, sliced and drained
1/2 cup dry white wine
1 cup sour cream
6 cups egg noodles, cooked
– place chicken in crock pot, add all ingredients up to and including wine
– cover, cook on high 2-3 hours
– add sour cream during last 30 minutes, serve over noodles
Notes:
– our first time making this we forgot to put in sour cream and it still tasted great
– we hardly ever use boneless, skinless chicken breasts, let alone cut them into cubes. Our norm is chicken thighs (much cheaper), and I will usually de-skin them, but I do not de-bone them, nor do I cut them into cubes. This works just as well
– I hate canned mushrooms, so I use 8oz sliced fresh mushrooms
– be sure to finish your wine with supper 🙂
One Comment
Jenn
Ooh I love this idea!!! May be what I need to get back into the swing of things. Love the look of that spaghetti recipe. May give it a go this week. Ta 🙂