Tips-y Tuesdays: Cream of Mushroom with Chicken and Pasta

One night I had no interest in cooking or dealing with food. I had already started the rice cooker at this point, though, which meant we were having rice whether we wanted it or not. Luckily, K was able to swing by Costco and grab a rotisserie chicken. He made a vegetable and ta-da, instant meal. With only two of us, we definitely had leftover chicken. You can reheat it as is, but it dries out a bit, and it can be a bit boring. I decided to jazz it up. This is giving you a recipe for a tips-y Tuesday post!

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Doria with Mushrooms, Bacon, and Eggs

We have eaten Doria at a Japanese restaurant in our area twice now, with the recommendation of a friend. It is a big hit with us because it is basically like fried rice, but turned into a casserole with cheese. How could this be wrong? It is probably high in calories, but it also is dense so you can only eat a small amount before getting full. It is great for a chilly day or night when you want some comfort food. You already have some of the recipes to make this dish, so now I am putting them together for the final product.

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Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!

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