Recipes for the week
Soup and pasta, what could be better? 🌞
Happy Sunday! I spent yesterday cooking the most wonderful things with my friend. Our dinner party included shredded duck egg rolls, a rich duck broth, my orange-maple roast duck (spoiler: it was a hit), and the most fantastic lobster noodles based on a recipe I found on Reddit. I will be testing some of the dishes again next weekend, and I hope to have a batch of new recipes for you soon.
For this week, though, I have two new recipes that I just adore. They’re linked below with a few extra details for you.
Chicken Enchilada Soup:
The first is a chicken enchilada-ish soup. It’s not quite as rich as the famous Chili’s enchilada soup, but it’s still pure comfort. Made with a simple, spicy homemade chicken broth, it’s a perfect soup to make tonight and eat the rest of the week.
If you’re not keen on reheating creamy soup over and over, you can skip the cream cheese and simply serve it with a dollop of sour cream when you reheat it.
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The second recipe for the week is this tomato-basil pappardelle. It’s a beautiful vegetarian dish made with tons of sun-dried tomatoes, fresh basil, lemon juice, and cream. It’s open to many interpretations, and the full recipe post linked below gives you suggestions for how to modify the recipe to suit your tastes.
That’s all for this week. I hope you all have a great week ahead with tasty food in your future. I’ll be back soon with some tasty duck and lobster recipes.