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!

Stuffed Mushrooms

Before I came to college, I used to hate mushrooms. Something about the flavor and texture of them used to turn me off to them. But since I tried portobello mushrooms freshman year, I fell in love. I enjoy almost any type of mushroom now (still not fond of the white button mushrooms, though). This mushroom recipe is very simple, quick to make, and tasty! Many stuffed mushroom recipes have some sort of seafood in them. I decided to try a different approach. Filled with veggies, cheese, and bacon bits, this recipe brings a fresher and healthier approach to the usual stuffed mushroom.

Stuffed Mushrooms
8oz Stuffing Mushrooms or Baby Bella Mushrooms
1 tsp Oil
4 oz Spinach
1 Roma Tomato
1/2 Onion
1/2 Bell Pepper
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/3 cup Shredded Cheese
1/4 cup Bacon Bits
1/4 cup Breadcrumbs
1/2 tsp Italian Seasoning

1. Preheat oven to 350 F.
2. Remove the stems from the mushrooms (if there are any). Dice into 1/4 inch cubes.
3. Roughly chop the spinach. Cut the tomato, onion, and bell pepper to about 1/4 inch cubes as well.
4. Heat a pan with the oil. Once hot, add the vegetables, salt, pepper, and garlic powder. Allow to cook until the veggies are seared and slightly tender.
5. Remove from heat into a bowl and mix with cheese and bacon bits.
6. Stuff mix into the mushrooms and put onto an aluminum lined sheet pan.
7. Mix breadcrumbs and Italian seasoning in a bowl and put some on each mushroom.
8. Bake for about 20 minutes, until the mushrooms are tender.
9. Remove from heat and serve warm.

The mushrooms taste almost like an omelet (the filling would be a really great omelet filling, too). The veggies and cheese definitely bring that effect. However, they taste cleaner and fresher. These mushrooms are a great appetizer for any party, and they're quick and healthy. You can  make this a vegetarian dish by simply omitting the bacon bits.

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!

Portobello and Goat Cheese Spread

Portobello mushrooms, goat cheese, balsamic, and honey- what could be better? Some of my favorite flavor combinations come together in this delicious spread. I used to hate mushrooms growing up. Somehow, I came to taste portobello mushrooms and it changed my mind completely. I realized that I actually like just about every mushroom except the button mushrooms! Portobello mushrooms pair extremely well with balsamic vinegar and goat cheese. The honey in the spread adds a sweetness to create a balance and symphony of flavors to enjoy. Keep reading to see how to create this easy spread for yourself.

Portobello and Goat Cheese Spread (Makes about 10oz of Spread)
8 oz Goat Cheese
7  Baby Bella Mushrooms (or 1 Portobello Cap)
2 tbsp Olive Oil
1/4 tsp Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 tbsp Balsamic Vinegar
1 tsp Honey

1. Cut the mushrooms to a small dice. This means about 1/4 inch dices.
2. Heat a pan over high heat. Add 1 tbsp of olive oil to coat the bottom of the pan.
3. Once hot, add diced mushrooms all at once. Then, add salt, pepper, and garlic powder.
4. Mix slightly and add the remaining olive oil. The mushrooms tend to soak up the oil very quickly and need some more to keep from drying out.
5.  Once the mushrooms have browned slightly and are tender, add the balsamic vinegar and mix until it evaporates. Remove from heat.
6. Allow to cool slightly.
7. Then, put mushrooms, goat cheese, and honey into a medium sized bowl.
8. Mix until completely incorporated. Using your hand is probably the best way to do this quickly. Don't be afraid to touch your food! (Just wash your hands first)
9. Once incorporated, scrape whats on your hands back into the bowl.
10. Serve when finished. If you want to save it for later, just store it in the fridge.

I used the versatile spread on a piece of toasted whole wheat bread and topped it with some baby spinach for an open-faced sandwich. I imagine putting an over easy egg on top would be a delicious way to add extra protein. You can also use the spread on your next grilled cheese or burger, on top of a salad, or serve it with crackers at a party. Not only is it delicious, it's simple and quick to make.

Shrimp Shiitake Noodle Soup

One of the sous chefs at work always used to tell me "stick to your roots". Although this can apply to my mentality and my work ethic, it can also apply to the type of food I make! Recently I went to a farmers market when I visited some friends in Athens, Georgia. I got some locally grown shiitake mushrooms and had to use them on the blog :)

 I thought about sticking to my roots... and came up with an Asian soup using a local, Georgia-grown product. This soup is a simple dish with a very light, refreshing, clean flavor. It is not a oily or heavy soup that will leave you wishing you didn't finish that last bite. Instead, it will leave you wanting another bowl.

Shrimp Shiitake Noodle Soup (Serves 8)
1 tsp Sesame Oil

1/2 lb Medium Sized Shrimp

1 Onion

1 pack Enoki Mushroom

3 oz Shiitake Mushroom 

2 tbsp Salt

2 tsp Pepper

2 tbsp Garlic Powder

1 tsp Sesame Seeds

10 cups Water

2 tbsp Soy Sauce

1 lb Somen Noodles

2 Eggs 

3 oz Spinach

1. Peel and devein shrimp. Remove the shell that is on the tails as well. Rinse the shrimp thoroughly.

2. Slice onions to about 1/4 in slices. Slice off the end of the enoki mushrooms. If needed, cut the shiitake mushrooms into smaller pieces, about the size of a nickel.
3. Put a large pot over high heat. 

4. Pour sesame oil and allow to heat up. 

5. Once hot, put shrimp at once into the pot. Toss a couple times. 

6. Add onions and mushrooms. Sprinkle the seasoning over the ingredients in the pot and stir to incorporate.
7. Add water when everything is about halfway cooked. Par-cooking the food allows it to develop some flavor, and speeds the cooking process.
8. Add soy sauce to season soup. Allow the soup to come to a boil. Then turn the heat to medium and allow it to simmer for 15-20 minutes.
9. In the meantime, boil water in a separate saucepan to cook the noodles.
10. Once boiling, add the noodles and cook for about 2 minutes.
11. Pour out the noodles into a strainer and rinse with cold water.
12. Mix eggs together in a bowl until the yolks and whites are not separated. After the soup has been simmering for 15-20 minutes, pour eggs slowly into the pot and mix as you pour.
13. Add spinach and mix until the leaves wilt slightly.Then, turn off the heat.
14. Place noodles into a soup bowl and pour the hot soup over the noodles. The soup is ready to serve!

My baby brother, Seth, tested this soup and he loves it! Try this simple recipe at home and feed it to your family!