Tag Archives: Bake

day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good!




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Project: day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good!
• Difficulty rating (1=easiest, 5= way too hard!): 3 (I am so bad with the timing of everything, but it still turned out great!)
• Would I do it again? oh yes! This is a definite keeper. It is a very rustic Italian dish with comforting flavors and crisp asparagus to round it out!
• What I would do differently: we substituted regular spagetti for whole wheat spagettie, which was excellent, as well as substitued Parmeseam for Peccorino Romano since we had it on hand. We also did not use the whole package of spagetti- about 3/4 ths. You could easily steep rosemary in the cream for an additional layer of flavor as well as substitue the chicken for a vegetarian option.
• Items used: amazing recepie from Jamie Oliver: http://www.jamieoliver.com/us/recipes/pasta-recipes/chicken-mushroom-pasta-bake-spaghett-1


• 1 oz /a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, preferably higher welfare, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 2 handfuls of mixed fresh mushrooms, cleaned and torn
• 1 cup white wine
1lb dried spaghetti
• 2 ½ cups double cream
• 7oz• Parmesan cheese, grated
• a sprig of fresh basil, leaves picked
extra virgin olive oil


Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Until ipinterest tomorrow!
Karie J 🙂

day 46: baked apples and brie in a puff pastry, oh my!




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• Project: day 46: baked apples and brie in a puff pastry, oh my!
• Difficulty rating (1=easiest, 5= way too hard!): 3
• Would I do it again? yes! It was pretty simple, savory with a touch of sweet and a great way to finish off a wonderful meal done by my wonderful friend Jackie!
• What I would do differently: add a touch more cinnamon and sugar to each pastry, but it’s pretty important to keep the sweet and savory balance though!
• Items used: see recipe below from http://bloghungry.typepad.com/blog/2010/04/brie-and-apple-tarts.html

Individual Brie and Apple Tarts

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided

1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

until ipinterest tomorrow!
Karie J 🙂