Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes Ingredients: 500 grams spaghetti pasta (cooked al dente) 1 pound chicken breast fillets (sliced into 1 inch chunks) For the chicken marinade: 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount) Zest of 1 lemon Juice of ½ a lemon 2 Tablespoons extra virgin olive oil 1 teaspoon coarse salt (not table salt) ½ teaspoon fresh cracked black pepper 2 Tablespoons extra virgin olive oil (to sauté the marinated chicken) - Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better). - Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside. For the garlic gravy: ½ stick (1/4 cup) unsalted butter 2 Tablespoons extra virgin olive oil 4 large cloves garlic, finely minced 2 Tablespoons all-purpose flour 2 ½ cups chicken stock 1 Tablespoon fresh basil, chopped salt and pepper to taste ¼ cup parsley, chopped (to sprinkle/finish the pasta) ½ cup grated parmesan cheese 2 cups whole cherry tomatoes - Place sauté pan over medium heat and add butter and olive oil. - Saute garlic until fragrant and soft. - Add the flour and cook for a minute. - Add chicken stock and simmer gravy until thickened then add the chopped basil. - Season with salt and pepper. - Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce. - Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side). Makes 5-6 servings Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at
MISSISSIPPI SIN DIP...16oz sour cream; 8oz cream cheese (softened); 2 cups cheddar cheese, shredded; 1/2 cup chopped ham; 1 green onion chopped; 1/4 tsp hot sauce; 1 tsp Worcestshire sauce; salt; pepper; French loaf bread. Mix ingredients, hollow out the loaf creating a "boat," pour mixture in loaf, wrap in foil, bake at 350 for 1 hour
Crispy smashed potatoes: Boil potatoes in water until completely cooked through (can poke all the way in easily). Let cool for 10min. Smash the potatoes w/ a cup, coat with olive oil and spices. Bake for another 15min on top rack, then 30min in middle rack.