Possibly one of the most famous food blogs out there, is The Pioneer Woman. She has amazing stories, recipes, all sorts of stuff on there. I have finally gotten around to making one of her amazing looking recipes, Bruchetta to be exact. It rounded out our Oscar night party and was the perfect addition. So perfect in fact that it may become a yearly additive. Her version was even prettier than mine because alas, yellow grape tomatoes could not be found, so I just used two pints of red. Here is the delicious recipe!
- 2 Tablespoons Olive Oil
- 5 cloves Garlic, Finely Minced
- 1 pint Red Grape Tomatoes, Halved Lengthwise
- 1 pint Yellow Grape Tomatoes, Halved Lengthwise
- 1 Tablespoon Balsamic Vinegar
- 16 whole Basil Leaves
- Salt And Pepper To Taste
- 1 whole Baguette, sliced
- 8 Tablespoons Butter
1. Heat oil in small skillet and saute garlic until golden, remove from heat and cool slightly.
2. Slice tomatoes in half lengthwise and place in mixing bowl. Gather a few leaves of basil together and roll them up, slice into strips. Add garlic/oil mixture, balsamic vinegar, basil and s+p to tomatoes, stir until coated.
3. Melt butter in large skillet and fry baguette on both sides until you achieve crispy buttery goodness. Place bruschetta on top of bread slices.
4. Eat and enjoy!
I am usually a pretty organized menu planner. I plan a week ahead as I like to grocery shop weekly so we can have fresh veggies and fruit. Sometimes very rarely there comes a time that I am opening the fridge wondering what to make. Well actually I am usually looking at recipes on-line trying to figure out something that I have all the ingredients for. That is when I found this , and miraculously I had everything. It was a huge hit, my whole family proclaimed that we should definitely have it again! Yay!
Original recipe found at Campbells’ kitchen
- 4 boneless skinless chicken breasts,thawed
- 1 tbsp cooking oil
- 1 can Campbell’s tomato soup
- 1/2 cup milk
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 2 tbsp parmesan cheese
- 4 cups pasta of your choice
1. Cook pasta.
2. While pasta is cooking heat oil in large fry pan with a lid. Brown chicken on both sides, about 5 minutes each.
3. Add soup, seasonings, milk and cheese to the pan. Mix thoroughly, simmer for about 5 minutes or until chicken is cooked through.
4.Serve over cooked pasta.
5. Eat and Enjoy!
One of the foods that I crave the most has got to be pasta. I just love the stuff, and it is so versatile you could have it every night and still have so many different flavors. Yup, I am a lover of noodles. This recipe was a nice light meal, perfect for dinner, and super duper easy. The goat cheese complimented it perfectly with a nice creamy texture.
Original recipe by Jennifer Kent at Allrecipes
Tomato Basil Spaghettini
- 1 (16 ounce) package uncooked spaghettini
- 1 (14.5 ounce) can diced tomatoes with garlic
- 2 fresh tomatoes, chopped
- 1 cup fresh basil leaves
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- Freshly ground black pepper to taste
- 1 lemon, juiced
- 4 ounces soft goat cheese
1. Cook pasta in large pot of salted water.
2. Mix all other ingredients-except lemon and goat cheese- in blender. Pulse a few times until mixed and chunky.
3. Drain pasta and toss with tomato mixture.
4. Pour lemon juice over pasta, and top with crumbled goat cheese.
Tips- If you want to use your lemon juice from the fridge instead of a fresh lemon, use about 4 tbsp.