Crimini Mushrooms

Decided to make my famous Summer Pasta tonight. Its a light healthy dinner that can be whipped up in about 20 minutes or less. While I was contemplating on what mushrooms to use, I came across Organic Crimini Mushrooms. I'v heard about these mushrooms so I thought I would give them a try. I usually use just white mushrooms which are ok but not the best. White mushrooms to me seem to produce to much water when sauteing and I wanted to see how these would turn out.

After sauteing them with some olive oil, a bit of chopped garlic, salt and pepper they turned out to be the best tasting mushroom in my opinion for pasta or salad. They taste really great.

So here is a bit of info about them. Crimini mushrooms, which are darker than the more common button mushrooms, are especially packed with nutrients. Some research has even suggested that eating niacin-rich foods like crimini mushrooms can help prevent Alzheimer's Disease. Some of the most popular ways to cook crimini mushrooms is to saute, grill or roast them.

 Mushrooms are a delicious way to add vitamins and anti-oxidants to your diet. 

Creamy Chicken Pesto

So tonight after I made Pesto and a batch of fresh salsa I decided to make a yummy creamy pasta. What an easy thing to do since I already made the Pesto. Its a quick and easy meal to make in about 20-30 mins. Your family will enjoy it as did mine.
Its not a heavy meal either so you wont feel completely stuffed or heavy after eating it.

Ingredients for Pesto: If its not made already 

3 Cups of Basil (Fresh)

4 Garlic Cloves (Minced)
1/2 Cup of Olive Oil
1/3 Cup of Pine Nuts or Walnuts if you want.
1/2 Cup of Parmesan Cheese
Salt
Pepper

Marinade for Chicken:

3 Chicken Breast (sliced)
3 tbsp of Olive Oil
1 tbsp of Basil
2 tsp of Oregano
Pepper
Salt

Creamy Pesto Sauce: 

4-5 tbsp of Olive Oil
1 Cup of Heavy Cream
Sundried Tomatoes (as many as you want)
3-4 tbsp of pesto
Pepper

Pasta Ingredients:

Thin Linguine or Angle Hair Pasta (whatever you would like really)

Directions:

If you haven't already made the pesto (if you have continue on)..Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a little more olive oil if you want it a bit more smooth. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

If you have made the pesto already or are using a jarred one..Prepare your chicken. Turn the oven on to 180C (350F). While the oven is warming, slice the chicken breast or however you want it. Combine the marinade in a bowl or container, place your chicken slices in the marinade. If using a container put the lid on and shake to mix all the ingredients. If you are using a bowl use your hand to mix it. Let sit till the oven is warm. While the oven is warming and your marinade is mixed with the chicken, fill a pot of water adding some olive oil and a few pinches of salt, begin bringing to a boil. By the time you have done that the oven should be warm enough for the chicken to go in. Place chicken in oven for about 20 mins.

While your chicken is cooking and your pasta water is being brought to a boil, ready your cream and slice your sundried tomatoes. Ready your pan with the olive oil for the sauce, add your sundried tomatoes. When the oven reaches 10 mins left for the chicken the water for the pasta should be boiling. Add your pasta, stiring occasionly for about 10 mins. While your pasta is cooking and there is about 5 mins left, begin warming the pan with the olive oil and sudried tomatoes, add the cream and some pepper, bring to a semi boil. Add the tbsp's of pesto and stir till it all mixes well. All should be done at the same time. Pull out the chicken, drain the pasta (put the pasta back into the pot once drained, add some olive oil so it doesn't stick), then serve how you would like it.

What I did was put some pasta on a plate, placed a couple of chicken slices on top, then added a couple of spoonfuls of the creamy pesto sauce on top of the chicken. Enjoy :)

Serves about 6

Creamy Chicken Pasta

Here is one of my favorite recipes. I really enjoy a good creamy chicken pasta. I have had only a couple of great ones in my life so I decided to create one. Its a really simple recipe and I know you will enjoy it as well.

Ingredients:


3 boneless skinless chicken breasts, cut into thin strips
1pkt of linguine or spaghetti, cooked al dente (I used whole spaghetti)
1-2 cup heavy whipping cream
1 cup of chopped sun-dried tomatoes
1/2 cup of chopped mushrooms (not to small)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 paprika
4 garlic cloves (minced)
1/3 cup grated parmesan cheese

Directions:

First bake or grill the chicken in the oven on 180C (350F) for about 20 mins. While you are waiting for the oven to warm fill a pot of water, add a pinch of salt and bring to a boil. Once the oven is heated up place your chicken in the oven. About 10 mins left with the chicken your water should be boiling enough to add the pasta. 10 mins for the pasta should be sufficient.

During the last 10 mins of the pasta and chicken cooking mix all your ingredients for the sauce. In a large saucepan add the heavy cream, tomatoes, mushrooms, basil, salt, minced garlic, black pepper, paprika and heat through. Set aside till chicken is finished cooking. 

Once the chicken is done, take out of the oven and slice. Add to the sauce. Drain the pasta and mix the sauce in the pasta. Finish

Serves 5-7

Spaghetti Bolognese

I know I have been made a lot of recipes that don't have a meat ingredient so I decided to change that a bit. I went ahead and made my spaghetti bolognese for you all to try. Really easy to make and taste great. Its probably one of the easiest spaghetti's to make. I would like to expand on this recipe a bit more when I have more time to experiment. There are a lot of things your can do with spaghetti that taste great. But for now here is mine to try. 

This is a great dinner you and your kids will enjoy.

Ingredients: 

500g of Pasta
1lb of Hamburger Meat (500g UK)
28oz can of crushed tomatoes (800g UK)
1tsp of Oregano
1tbsp of Basil
1 Onion, Diced
4 Garlic Cloves, Crushed
Olive Oil
2tsp Salt
1tsp Pepper

Directions: 


Begin with filling a pot with water. Add 1tsp of salt and about a tsp of olive oil. Bring the water to a boil. While that is happening, dice your onion and mince the garlic. Add 2 tsp of olive oil to the pan you are going to cook the sauce in. Warm your pan on medium-high heat. Once warm enough add the onion and garlic. You want to saute the garlic and onion for about 2-3 mins but be careful not to burn it. Once sauteed, add the meat and brown. Then add your crushed tomatoes, oregano, basil, salt and pepper and stir. Bring to a boil then reduce to simmer, stirring occasionally. Your water for the pasta should almost be boiling by now. Once boiling add your pasta and cook for about 10mins. Once your pasta is done, drain and put back into the pan or bowl, add some olive oil so the pasta doesn't stick together. Once done with the pasta your sauce will be ready to eat. Garnish with fresh parmesan cheese and serve with garlic bread or salad.

Serves 4-6

Summer Pasta

Looking for some yummy pasta to try? Can't figure out what to make? Try my Summer Pasta. It has a great mix of flavors and its simple to make. Doesn't take long at all. It will be a pasta you love and will want again. I haven't made this in awhile and I decided to put a twist on it. I usually use Sun Dried Tomatoes but this time I decided to roast everything and give it a go. It came out quite nice I must say. Let me know how yours goes.

Ingredients: 

500g of Pasta
1 Garlic Bulb
4 garlic cloves
4 Small Tomatoes
2 bunches of Cherry Tomatoes
1 Container of fresh olives (Mixed)
8 White Mushrooms
Fresh Mozzarella
Salt
Pepper

Directions: Pre-Heat Oven to 375F (180C) also start your water for your pasta.


First what you want to do is prep your veg for roasting. Take your garlic bulb, tomatoes and cherry tomatoes. Cut about 1/4 inch of the top of the bulb, slice into fours your tomatoes but don't go all the way through. Nothing needs to be done to your cherry tomatoes. Next take about 4 garlic cloves from another garlic bulb, peel and place into tomatoes. Drizzle all veg in olive oil. Wrap tightly in foil. Place in oven for about 25mins. Also your pot with water should be being brought to a boil at this point. This will take a good 10 mins or so. You can start your water before you prep your veg.

Once everything is in the oven and you are still waiting for the pot of water to boil. De-stem and peel your mushrooms and slice. Put into a heated frying pan with some olive oil and saute for about 3mins.  Place into bowl with olives till everything is ready.

By this point your veg will have about 10 mins or so left and your water should be boiling. Add pasta and cook for remaining 10mins. Everything will be done together by this point. Take veg out of the oven, drain your pasta, place back into pan and drizzle with olive oil so the pasta doesn't stick together. Add your mushrooms and olives. Next you want to chop the whole tomatoes (WATCH OUT THOUGH BECAUSE YOUR VEG WILL BE HOT), chop your garlic from the tomatoes, peel your garlic bulb and chop your garlic, leave your cherry tomatoes whole. Mix in the pasta your garlic, chopped tomatoes and mozzarella. Mix really well while adding some more olive oil, pepper and salt.

Serve with some cherry tomatoes on top.

Roasted Garlic and Tomato Linguine

Tonight for dinner I decided to go with a pasta. I haven't made a pasta in a very long time (trying to cut back on the carbs). My brother was over and hungry. It was a very quick meal to prepare and goes a long way esp for leftovers. I decided to make some roasted garlic and tomatoes again because they add so much flavor to a meal.

I roasted garlic, tomatoes and cherry tomatoes.

Ingredients:

1 tub of fresh sundried tomato or normal pesto, homemade or store bought. Tonight I used store bought freshly made
1pkt of linguine
Fresh Parmesan
1 Pkt of Cherry Tomatoes
2 Whole Tomatoes
1 whole garlic bulb
Olive Oil
Pepper

Directions:

Pre-heat oven to 375F (180C)

Take the garlic bulb and cut about 1/2in or so off the top. Use about 1tbsp of olive oil and cover the top of the garlic bulb, letting the oil seep down into the garlic cloves. Next drizzle olive oil over the cherry tomatoes. Wrap both the garlic bulb and cherry tomatoes together tightly in foil. Then take the 2 whole tomatoes and slice about half way down from the top of the tomato. Make sure to not cut it in half completely. Do this so you have about 6-8 what would be slices. Then pour olive oil over the top letting it go down inside the tomato. Wrap the tomatoes together tightly in foil. Put into oven for about 20-25mins.

While those are roasting take your pasta pan and add enough water so its a few inches from the top of the pan. Add some salt and some oil. Salt for making the water come to a boil more quickly and oil to help your pasta to not stick together. Bring to a boil. Once boiling add your pasta. By this time you will have about 10mins left on the timer for the roasted veg which is perfect because pasta will take about 10mins to cook.

Everything will then be done together. Take out your veg but leave wrapped in foil for now. Drain your pasta and put back into the pan adding some olive oil and mix so your pasta does not stick together. Put the lid on it to keep it warm. Next take your veg and dice or slice (however you want it). I diced my roasted garlic (remember roasted garlic is not as strong as just eating garlic. You can add a lot and it will taste fantastic). Leave the cherry tomatoes whole because when you bite into them they will burst in your mouth with all sorts of flavor. Add all to pasta including pesto, mix, shred some fresh Parmesan cheese on top and serve.

Serves: about 6

Serve with garlic bread and salad. Enjoy :)