This quick and easy chicken and mushroom pasta bake is a great casserole to make for parties, potlucks or for dinner during busy weeknights. Made with chicken, mushrooms and store bought Arrabbiata sauce, it is tasty and ready for the dinner table in less than an hour.
I love baked dishes. They are good to make ahead, and are excellent to take for potlucks. This easy chicken and mushroom pasta bake is a new favorite of mine. I think chicken and mushrooms make an excellent pairing. And when you have melted cheese on top, all my taste buds are satisfied!
Would you believe it if I told you that growing up I hated mushrooms? My liking towards this particular fungus started in College, when my friend made me a simple mushroom on toast. It was so good and since then I love mushrooms. In everything!
Using store bought arrabbiata sauce makes this chicken pasta bake a breeze to make, but if you want to make your own, I have you covered with this easy homemade pasta sauce recipe.
Packed with flavor of pistachios and orange blossom, these white chocolate cranberry pistachio cookies will become a favorite of yours. The overnight refrigerations gives lovely textures to the cookie and a distinct caramel taste.
My dad loves food. Its probably where I have acquired my love for food. So when the other day he requested for some home baked cookies, I could not say no to him. Initially I thought of making chocolate chip cookies, but then I thought I will try a new recipe out. Also, I have these white chocolate chips that have been lying in my refrigerator for a while I wanted to use. I looked around and found this Cranberry Pistachio white chocolate chip cookie recipe on Sally’s Baking Addiction.
I made a few changes. One, I made them half whole wheat- which I generally do with most of my baked goods, especially with cookies. The whole wheat provides a lovely texture to cookies, without making them dense or compromising on taste. Also, I added some orange blossom water because I thought it would go well with the pistachio flavor in the cookie.
Have I told you how much I love the results refrigerated cookie dough bring to the cookies? It’s why I love the New York Times chocolate chip cookie recipe and its why I always make sure when I am patient enough to wait for my cookies to always refrigerate the dough overnight.
Hope you get to try these cookies out. They have a lovely flavor of orange blossom water and pistachios along with the tartness of dried cherries. If you try them out, please let me know how they turn out. You can connect with me here, on instagram, facebook and twitter.
A quick and easy video recipe for blueberry mojito – a twist on the classic cocktail.
It’s the weekend, and I have a cocktail recipe for you. A Blueberry Mojito recipe. I have posted about it earlier (about 5 years back), but that one was from a Mojito mix. Today I want to share the from scratch version.
I love a good mojito. Pina coladas and mojitos are generally my drink of choice. If not that then I like vodka, with a little orange juice, dash of sprite, some green chilli, lemon and salt- my version of a screwdriver. But mostly my poison is a Mojito. I find them refreshing. I tried this blueberry mojito for the first time when I was in Morenci and had my Friday coffee group over for brunch. It was a hit. Even my friend who isnt big on mint, liked it. This is the perfect summer cocktail- blueberries, mint, lemon- its got it all. And it’s super easy.
I also make these blueberry mint ice cubes, that are this pretty color and add so much fun to the cocktail. They take ten seconds to put together, and take the presentation up a notch.