Chicken and Mushroom Pasta Bake

And another chicken pasta bake......



Serves 4

Get This -

350g short pasta
1 teaspoon oil
2 teaspoons butter
1 barbecued chicken (including stuffing)
1 medium brown onion, chopped
2 spring onions, finely sliced
200g button mushrooms, sliced
300mL cream
1 tablespoon Dijon mustard
salt and pepper
1 cup grated tasty cheese

Do This -

1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
2. Heat oil and butter in large frying pan. Saute onion and mushroom until soft. 
3. Add white parts of spring onions (save green parts for garnish) and chopped stuffing and cook for another couple of minutes.  
   
4. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.  Mix and season well with salt and pepper.
   
5. Mix cream and mustard in a separate bowl or jug.
   
6. Add everything to the baking dish and stir through. Sprinkle with cheese. Bake in moderate oven for about 20 minutes or until heated through and golden brown.
7. Serve with green spring onions sprinkled on top.
   

Bean Salad

I love cold salads in Summer.  This one is particularly yummy!

Serves 4

Get this -

430g can three-bean mix, rinsed, drained
1/2 small red onion, sliced very thinly
1 punnet cherry or grape tomatoes, halved
1/2 cup chopped fresh coriander
1 large lemon, juiced
Salt & freshly ground black pepper

Do this -

Place the beans, onion, tomatoes and coriander in a medium bowl. Add the lemon juice, season with salt and pepper, and toss to combine.

Honey Joys

I made these for a playgroup afternoon tea.  I'd almost forgotten how good they are!

Get this -

90g butter
1/3 cup sugar (I used raw sugar because it was the only sugar I had in the house)
1 tablespoon honey
4 cups corn flakes

Do this -

Preheat oven to 150C.
Put butter, sugar and honey in a saucepan and heat until sugar is melted and mixture bubbles.
Pour over corn flakes and mix until corn flakes are coated.
Spoon into 24 cupcake or 12 muffin papers.
Bake in oven for 12 minutes until golden.
Take out and let sit to cool.