Handmade Pappardelle with Mushroom Cream Sauce

I hope everyone had a great valentines day! Whether it was spent with friends, family, or significant others, I hope that you were all able be appreciative of whoever you were with, and show them love!

I showed my valentine some love with an Atlanta Hawks themed bouquet. If you missed some of the macarons I made, check out my instagram, @deliciowhso!

Anyways, let's move onto this week's post! Earlier in the week, my roommate and I made some delicious pasta! We took the handmade pasta recipe (click here), and cut them into thick strips for pappardelle pasta. The key to making the noodles is rolling them very thin. If you have a pasta maker, it's much easier, but we went with a rolling pin. With some elbow grease, he was able to make some great noodles!

Handmade Pappardelle with Mushroom Cream Sauce (makes 4 servings)

Pappardelle Noodles
 Handmade Pasta Dough

1. Section the dough into 4 sections and roll into a very thin sheet.
2. Use a pizza cutter or sharp knife against a straightedge to cut noodles about 1-inch thick.
3. Boil water, and season with salt.
4. Add the noodles to the boiling water and cook until tender, about 7 minutes.
5. Drain and cool the noodles.

Mushroom Cream Sauce
3 Chicken Thighs
3 Cloves Garlic
2 tbsp Olive Oil
10 Medium-Sized Baby Bella Mushrooms
1 cup Heavy Cream
1 tbsp Flour
1 tbsp Lemon Juice
2 Large Kale Leaves
Salt
Pepper 
Garlic Powder
Dried Thyme
Pecorino Cheese, for garnish

1. Cut chicken thighs into small pieces.
2. Mince garlic, slice mushrooms, and chop up kale.
3. In a large sauce pan, heat oil.
4. Add garlic and saute slightly. Then add chicken. Season with salt, pepper, and garlic powder. You want to season at every step of the way, so that the flavor is balanced and cooks into the food. Allow the chicken to cook at least halfway before continuing.
5. Add the mushrooms until slightly tender. Add seasoning as needed.
6. Add the cream, and mix well. Allow to simmer for about 5 minutes. Then, sift flour into the sauce. This will help the sauce to thicken.
7. Add the kale. It will seem like a lot, but it will cook down into the sauce. Turn it gently until it cooks down.
8. Add the pasta and mix well. Add lemon juice, and any seasoning it may need. Cook until the pasta becomes hot, and the sauce is thick.
9. Place onto a plate. Shave some pecorino with a vegetable peeler, and garnish the pasta. Serve immediately.

This pasta is a great way to impress friends and family! The sauce is simple, and delicious! It's a creamy sauce with just the right amount of acid to balance the mushroom flavor. A big thanks to Nam for making the noodles for me, and I hope all you readers will take the time to recreate this yummy dish!

Steak, Tomato, and Feta Bruschetta (Adorn Dinner Party)

I recently prepared food for a dinner party for Adorn Media Group. It was a fun experience, and I got to meet some great ladies! The dinner was family style, with drinks, dessert, and lots of food! It was a great time to talk and connect!

One of the more popular dishes was a steak, tomato, and feta bruschetta.  I used a honey glaze on the steak to add sweetness, which contrasted well with the tart feta cheese and tangy tomatoes. The bread was a great addition, but also a perfect vessel to bite into! The balsamic glaze was a perfect topper to finish!

Steak, Tomato, and Feta Bruschetta (makes 24)
1 Baguette
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Olive Oil
24 Grape Tomatoes
8 oz Feta Cheese, Crumbled
1 lb Flat Iron Steak
1/4 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1 tbsp Honey
Balsamic Glaze or Reduction

1. Slice the baguette into about 1/2 inch slices. Lay them flat on a sheet pan and sprinkle with salt, pepper, and olive oil. Toast in the oven at 350 until dried out and slightly golden on the edges.
2. Slice grape tomatoes into 4 pieces.
3. Cut steak into manageable pieces, and season on both sides with salt, pepper, and garlic powder.
4. Preheat the pan. When it's hot, add the steak and cook until done, about 2 minutes on each side. Check by applying pressure (learn how to cook the perfect steak here),
5. After it's done, brush the outside of the steak with the honey, then rest for 10 minutes.
6. Cut the steak into thin slices.
7. Layer the bruschetta with bread, tomatoes, steak, feta, and balsamic glaze. Serve immediately.


The steak bruschetta is a pretty simple way to impress guests at your next dinner party! It's a great hors d'oeuvre, and can be made beforehand. All you have to do is keep all the components separate (and the steak warm) until you're ready to stack and serve!

Here are some more pictures from the event!

Summer Peach and Honeysuckle Cocktail (recipe here)

Pesto Pasta with Golden Tomato [chicken on the left] (Pesto recipe here)

 Portabello and Goat Cheese Spread on Toast with Spinach (recipe here)

 Caprese Salad Skewers

Green Bean Salad with Cranberry and Almonds (recipe here)

 Coffee Chocolate Chip Cookie with Vanilla Ice Cream (recipe here)

Overall, the event was a great time, and I wish adorn luck as they continue to serve their tastemakers!

Photos taken by Johnny Cheng (www.JohnnyChengPhotography.com)

Handmade Pasta

There's something endearing about making handmade pasta. It takes a bit of effort (especially if you don't have a standing mixer...), and a little elbow grease but it is a completely different end product than storebought, dry pasta. Its simple to make and a great way to impress guests.

Handmade Pasta (makes 3 servings)

1 cup Flour

7 Egg Yolks

1. Pour the egg yolks over the flour and knead to a stiff dough. 

2. Make sure that the flour is completely incorporated into the egg yolks. This is easier with a standing mixer with the dough hook attachment, but it is possible to do by hand. 

3. Cut the dough into thirds and then roll each third into a very thin sheet. 

4. Be sure that the pasta is rolled as thinly and evenly as possible. It should be almost paper thin. 

5. Use a pastry roller to cut the dough into thin strands or whatever shape you choose.

6. When cooking the pasta, season the water and boil until tender, about 7 minutes. 

7. Drain and rinse the pasta under cold water and add to whatever sauce you choose. 

There are several pasta recipes on this blog if you need to come up with a sauce :) Just type in pasta in the search bar to the right! 

This pasta freezes well, as long as it is well wrapped. It's a relatively quick process and pretty much foolproof :) 

Update: there's a new box to the right that allows for messages and catering inquiries! If you are interested in having a delici-owh-so catered event, send me a message and I will get back to you ASAP. This mainly applies to Georgia locations, but I would love to read messages and delici-owh-so experiences from anywhere! 

Nut-Free Basil Pesto

Nut allergies are extremely common, one of the top 5 most common food allergies. During my freshman year, my roommate had a nut allergy. We had dinner one day at the campus eatery. She ordered pesto pasta, but didn't mention to omit the pine nuts. Luckily, she didn't have a severe reaction, and when I made pesto, I couldn't help but think about that moment.

Pesto is a great sauce. It can be used as a pasta sauce, as a spread on bread or in a sandwich, as well as a seasoning for baked chicken. Depending on the purpose, you can adjust the amount of salt and pepper. For something like pasta you may need more. For a sandwich spread you may need less. The same would go for the olive oil.

Basil Pesto 

2 bunches Basil

1 Lemon

4 cloves Garlic

1/4 cup Grated Parmesean Cheese 

1/2 cup Olive Oil

1 tsp Salt

1/2 tsp Pepper

1. Remove the basil leaves from the stem. 

2. Peel and roughly chop the garlic. 

3. Slice lemon in half. 

4. . Place basil, garlic, parmesean, lemon juice, salt, and pepper into a food processor. 

5. Grind down to chop and slowly add the olive oil. 

6. Stream the olive oil in until.the sauce reaches a pasty consistency. 

7. Remove from food processor and use as desired. 

You can also add nuts if you would like. Traditionally pesto is made with pine nuts, but walnuts also work well. You can add a small handful of each to the recipe. 

Pesto also freezes very well! You can place into a small airtight plastic container or into an ice cube tray :) Just defrost to use. The pesto defrosts relatively quickly because of the oil. You can pull it out for a quick dinner option with pasta, veggies, and chicken! 

Creamy Chicken and Veggie Pasta

The start of a new year usually means resolutions to eat healthier, lose weight, and be fit. These tasks can often be daunting, and viewed as impossible. Healthy eating seems like it would result in bland, tasteless food without any substance. However, you can make food that's healthy and delicious! Making healthier choices can be as simple as using whole wheat pasta or adding a few more veggies. Skip butter for low-fat oils, and seek to eat lean meats. I decided to take food that I really enjoy and choose healthier options. Try this simple, inexpensive, and quick recipe to kickstart healthy eating for your family!

Creamy Chicken and Veggie Pasta (Makes 8 Servings)
1 lb Whole Wheat Rotini Pasta 
1 tbsp Olive Oil
1 lb Chicken Tenderloin or Breast
1/4 tsp Dried Sage
1/4 tsp Dried Basil
1/4 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
8 oz Sweet Baby Bell Peppers
8 Baby Bella Mushrooms
6 oz Baby Spinach
2 tbsp Lemon Juice
1 cup Heavy Cream
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder

1. In salted water, boil pasta to al dente, following the package directions.
2. Cut mushrooms into slices, dice bell pepper, and set aside.
3. Cut chicken breast into bite-size pieces.
4. In a hot pot, large saute pan, or wok, pour olive oil. When the oil is hot, add chicken and seasonings. Cook for about 3 minutes, until the chicken is almost completely cooked.
5. Then, add vegetables and cook slightly, for about a minute.
6. Add pasta, lemon juice, cream, and the remaining seasoning.
7. Mix thoroughly so that all of the flavors are well incorporated.
8. Remove from heat and serve to your close friends and family.

This may not be the healthiest option available, since it has a lot of carbs from the pasta and is made with cream, but it is a healthier way to enjoy pasta. Eating healthy does not mean that you have to restrict yourself to unseasoned chicken breast and kale for every meal; you can make healthier choices and reduce portions to create a flavorful, delicious, and simple meal. Happy New Year everyone! I hope this year is filled with lots of blessings and good fortune! Continue to share this blog!

Creamy Squash Pasta

Winter squash is now in season!!! I went to a local supermarket and the squash was on sale for 89 cents per pound! I had to get one. I wanted to try something more unique than simple roasted squash or soup, so I created a pasta with colorful vegetables that is served in the roasted squash! This recipe isn't the simplest of recipes, but it is extremely delicious! The long list of ingredients is not as long as it looks- because you have to season every step of the way, and because you use all of the parts of the squash. Try this recipe today and surprise your guests!

Creamy Squash Pasta (Makes 2 servings)
Roasted Acorn Squash Bowl
1 Acorn Squash
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Garlic Powder
1/2 tsp Pepper
2 tbsp Butter

1. Preheat oven to 350 F.
2. Cut the acorn squash in half, horizontally. If there's a stem, cut off the stem as well. Be extremely careful when cutting because the squash is difficult to cut. If you aren't careful, the knife will slip. If the melon will not stand straight, cut off a portion of the bottom so it will stand without rolling around.
3. Pull out the insides of the squash. Save every part! Place the seeds into one bowl, and the insides of the squash into another.
4. Use a melon baller to remove the insides of the squash. Do this all around the cavity until there is about a 3/4" border all the way around. Place that into the bowl with the insides.
5. Place squash halves, face up, onto a sheet pan.
6. Season with salt, pepper, and garlic powder.
7. Cut butter into 1/2" cubes. Place on the edges of the squash and the inside.
8. Bake for about 40 minutes, until tender. 

Acorn Squash Seeds
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Butter
1 tbsp Brown Sugar

1. Spread seeds onto a foil-lined toaster oven pan. If you don't have a toaster oven, place in the oven
2. Season with salt and pepper.
3. Place small chunks of butter over the seeds.
4. Toast until slightly golden.
5. Add brown sugar and allow put back into toaster oven until sugar completely melts and begins to bubble.
6. Remove and allow to cool.
7. Break the up the seeds with your hands.

Creamy Squash Pasta
1/2 box Linguine
1tbsp Salt 

1 tbsp Butter
2 cloves Garlic, minced
4 Leaves Sage, minced
Insides of Squash
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Water
1 cup Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbsp Lemon Juice

1 tbsp Oil
1/2 Onion
1/2 Green Pepper
1 Small Carrot
1 tsp Salt
Fresh Sage (for garnish)


1. Boil water and salt for the pasta.
2. When boiling, add pasta and cook until al dente.
3. Julienne (cut into thin strips) the vegetables and set aside while you wait for the pasta to cook.
3. Pour the cooked pasta into a strainer and rinse with cold water to stop the cooking.
4. Heat pot that you cooked the pasta in on high heat. Add butter, garlic, sage, and insides of squash.
5. Allow to sear slightly. Add seasoning.
6. Reduce heat to low-medium. Allow squash to soften.
7. Add water. Simmer the squash, and use a fork to smash it as it softens more.
8. Add cream, salt, pepper, and garlic powder.
9. Allow to simmer. Add lemon juice.
10. Allow to simmer until it thickens slightly.
11. Remove from heat, and use an immersion blender to ensure that the squash and cream are completely emulsified. If you do not have an immersion blender, you can use a food processor, but be careful not to overfill it.
12. In a saute pan, heat oil.
13. Once hot, add vegetables and saute until cooked. The onions will be translucent at that point.
14. Add the vegetables to the sauce. Then, add the pasta and mix until well incorporated.
15. Place the pasta into the roasted acorn squash bowl.
16. Garnish with freshly cracked pepper, chopped sage, and toasted squash seeds.

If you want to make more, just multiply the recipe for however many guests you plan to feed! I made this for my lovely roommate, Betsy, and it was delicious! If you want to add protein, I recommend adding chicken tenderloin. You can season and cook the chicken in the saute pan before adding the vegetables. Add the vegetables when the chicken is 3/4 cooked. The tender chicken would offset the crunchy seeds to create a myriad of textures and flavors. Though the recipe for this pasta is lengthy, it is not extremely difficult to make! As long as you stay organized and clean, it is easy to do! Try this unique pasta at home and share with your closest friends!

Tuscan Herb and Balsamic Penne

Pasta can be a quick, simple way to satisfy your hunger. I'm living at home with my parents while I'm on summer break since I attend school out of state. When my mom said that she forgot to defrost meat for dinner, we needed to come up with some solution. We didn't have any leftovers in the fridge or rice in the rice cooker... and I was getting hungry. I looked in the pantry to find 3 boxes of penne pasta. Looked in the fridge and found some tomatoes, broccoli, onions, and a bag of old spinach (how long was that in there?!). Of course i threw the spinach away, but I was able to use the veggies to make a meatless pasta. I love balsamic vinegar, and despite the tartness of the vinegar, the pasta came out mild but flavorful. The extra flavor of the herbs and veggies completed the yummy pasta and created a balance unlike the strong vinegar.

For this recipe, it is important to use a high quality balsamic vinegar. A well-aged balsamic will have a pronounced natural sweetness that will balance out the tartness. A good balsamic will evaporate well, leaving a pasta that is not sour, but well balanced. I bought my balsamic and olive oil from a local olive oil tasting bar and boutique. It is all natural and has been aged 17 years! I used a Tuscan herb flavored oil that complimented the tart balsamic perfectly!


Tuscan Herb and Balsamic Penne - Serves 6
1 pound Penne Pasta
1.5 tablespoon Oil
3 Tomatoes
2 Scallion
1 Large Onion 
1 Broccoli
3 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
1.5 teaspoon Basil (Spice)
1 teaspoon Sage (Spice, not Herb)
1 teaspoon Parsley (Spice
1/4 cup Olive Oil (Tuscan Herb Flavor)
1/2 cup High Quality Balsamic Vinegar

1. Boil water and add a couple pinches of salt to season the water.
2. Pour the pasta into boiling water. Cook almost completely, then strain and cool. 
3. In a separate pot, heat oil.
4. When the pot is hot, add all of the vegetables.
5. Add salt, pepper, garlic powder and spices to the vegetables.
6. Cook until the onions are translucent, about 3-5 minutes.
7. Add cooled pasta to the pot with the vegetables. Mix to incorporate.
8. Add balsamic and olive oil to pasta. Mix well.
9. Add more salt, balsamic, pepper, or olive oil to taste, if needed.
10. Turn off heat, serve, and enjoy!

I made this dish without any meat, but Italian sausage would pair nicely with the balsamic. If making the dish with Italian sausage,  put the meat in before the vegetables and brown the meat before the vegetables are added.