Author Archives: cookingwithcandi

Chicken Marsala – What I made last night

Posted on March 7, 2016 | 2 comments

I am just going on record that this recipe is so delicious and so easy. I made it again last night and it is just so awesome. If you are looking for an easy, quick recipe this is it. Just follow directions, and I think in an hour it was all done. Served with a vegetable and rice , perfect. Great recipe for dinner party or dinner party of 2! see recipe on website. What I Cooked – Chicken Marsala, original post date was 01/13/2012. It’s so worth looking up and cooking. Let me know how you like it. Joel loves it.

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Roast Pork Loin with Apples and Onions

Posted on March 4, 2016 | Leave a comment

FullSizeRender (9)FullSizeRender (8) FullSizeRender (6)FullSizeRender (4)FullSizeRender (3)FullSizeRender (2)FullSizeRender (7)Wow!!! What an amazing delicious and easy dish is this to make. Prep is easy and pork loin is available in most butcher shops and Whole Foods type of supermarket. It will make you look like you really know what you’re doing in a few easy steps. It’s really just a dry rub on the pork but you’ll need an instant-read meat thermometer and this is very important in the cooking of this dish.  Joel and I both enjoyed this very much. A winner! The roasted apples and onions were just an amazing addition to the pork.

* you’ll need a rimmed sheet pan and a cooking thermometer ( instant-read type) and make sure yours works, sometimes they stop working for no apparent reason.

thanks once again to Jessica Seinfeld http://www.doitdelicous.com and her wonderful cookbook The Can’t Cookbook which I love even though I can cook.

Ingredients:

1 1/2 lbs. boneless pork loin * see pictures

2 medium red onions, peeled and cut into quarters ( see directions)

3 red apples

3 Tablespoons of Olive Oil + 1 Tablespoon of Olive Oil

1 tsp. kosher salt ( divided 1/2 and 1/2 ) see directions

1/2 tsp. freshly ground black pepper ( divided 1/4 and 1/4) see directions

2 cloves garlic chopped

1 Tablespoon dried thyme ( from the jar) this is not fresh thyme

2 tsp. fennel seeds ( available in most spice sections of your supermarket)

Directions:

Preheat the oven to 400 degrees with the oven rack in the middle of the oven. Have pork out of refrigerator and at room temperature, about 1/2 hour prior to cooking.

Cutting the onions–First peel the onions, then cut off both ends of the onions. Then cut the onions in half from end to end. Place each half of the onions cut side down and cut again. You have now quartered the onions.

Cut the apples in 1/2 from stem to end.  Remove the core, the easiest method is to use a melon-baller or a small teaspoon to remove core and seeds.  Place each half cut side down and cut in half again. Place the apples and onions in a rimmed sheet pan ( I spray with Pam cooking spray first )

Drizzle the onions and apples with 3 Tablespoons of Olive Oil and sprinkle with 1/2 tsp. of kosher salt and 1/4 tsp. of black pepper ( app. 12 turns on a pepper mill) Toss together with clean hands and spread into a single layer.

Chop the garlic, and combine in a small bowl with the thyme, fennel, and the remaining 1 Tbsp. Olive Oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place the pork, fat side up in the middle of the pan, push the apples and onions aside. Rub the entire pork loin with the spice rub.

Roast until an instant-read thermometer inserted into the center of the pork reads 145 degrees. Check the temperature after 50 minutes. I cooked for one hour and mine was perfect, but check temperature after 45- 50 . Your oven will determine how long it needs to cook and all ovens vary. A slight pink hue in the center of your cooked roast is perfectly desirable. Transfer the meat to a clean cutting board and let it rest for about 5 minutes before slicing. Plate it up with the apples and onions. I also served alongside roasted sweet potatoes.

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Chopped Vegetable Salad

Posted on March 1, 2016 | Leave a comment

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

If making this wonderful salad in the winter as I am today you can use frozen corn, I just like to buy organic frozen corn.

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs–about 1 1/2 cups of frozen corn

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped or shredded iceberg lettuce is great–use whatever you like

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. Obviously when using frozen corn you’ll speed up this whole prep process.  I let the vegetables sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

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Bucatini al’Amatriciana

Posted on February 24, 2016 | Leave a comment

Amatrice is a small town in Italy outside of Rome and this dish is named for it. This dish is intended to be made with guanciale , which is a pig jowl and it tastes like a porkier version of bacon or pancetta. I use pancetta, which now comes pre-diced in packages making for a very easy time. I also keep packages of the diced pancetta in my freezer, they defrost very quickly which makes them a perfect dinner ingredient.  I also use bucatini pasta which is thick and ropey with a hole like a straw. I wouldn’t wear white while eating this it’s a messy one. Super easy and delicious. I made it tonite with my marinated flank steak. I also used 2 containers of grape tomatoes, but you can easily substitute with 1 large  can of San Marzano tomatoes ( crushed )The cherry/grape tomatoes give it a lighter sauce, and I prefer it especially in the summer months.

Ingredients:

4 tablespoons olive oil

4 – 6 oz. diced pancetta ( or 1/4 lb. glacial)

1/2 yellow onion chopped finely

2 garlic cloves , minced

2 containers of tomatoes halved ( I used grape tomatoes , I love them )

*1 teaspoon red pepper flakes ( we like spicy) use your own discretion , can always add at the table

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

Grated Pecorino Romano Cheese, or any kind of Parmesan Cheese

1 lb. bucatini ( you can obviously use 1/2 pound and save any leftover sauce to freeze for another time) any thick spaghetti will do but I love this one in this recipe. Perciatelli is another good choice.

Directions:

In a large heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook, stirring constantly. I like my pancetta crispy, but just get it golden brown, about 5 – 7 minutes. Using a slotted spoon remove pancetta into a separate bowl. Add onions to olive oil till translucent, about 5 minutes. Stir in the garlic and red pepper flakes , I do this off the heat. I then add all the tomatoes, some kosher salt ( to taste) and some black pepper and add back in the pancetta. I also add 2 tablespoons of olive oil and cook the tomatoes till they start to break down and form a sauce. Taste for salt and pepper. Simmer uncovered for at least 45 minutes , up to an hour for perfect sauce.

Cook Pasta according to package directions, tender but still firm to the bite. Before draining pasta take out about 1 cup of pasta water and set aside. Drain the pasta and place in a large serving bowl, I add a little of the pasta water and then I add the sauce. Toss gently and serve. I served with Parmesan Cheese .

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S’mores Dip

Posted on February 22, 2016 | 2 comments

Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. 5 minutes in the oven and a few minutes to prep and you have a delicious most fun dessert to serve. Serve it with graham crackers or graham cracker sticks and watch it disappear. You can also mix it with peanut butter chips for a little bit different spin on S’mores. All I can say is yum!

Original recipe from Five Heart Home

see photos from our family’s visit this winter–including using it as my birthday cake!

Ingredients:

app. 1 regular size bag of  chocolate chips, you can use semi-sweet, milk chocolate, peanut butter chips or any combo.

Marshmallows- start out with a whole bag — you’ll probably use 3/4 of the bag

Graham Cracker Squares–for dipping

I used an 8 inch cast iron skillet– it makes for a great presentation and it cooks perfectly– just be very very careful with serving it because skillet will be very hot — careful supervision with this one

Directions:

Pre-heat oven to 350 degrees and spray the cast iron pan with cooking spray ( this will help with clean up)  Pour the chips you’re using in an even layer on the bottom of the skillet.  Bake for3-4  minutes or until chocolate chips are melted . Watch closely because you don’t want to burn. Using an oven mitt –remove the skillet from the oven and stir the chocolate around  then cover the top with the marshmallows completely. Bake for another 4-5 minutes or until marshmallows are browned on top. ( see photo)  Serve immediately with graham cracker squares —only tip is to be very careful , because the dip and the pan will be very hot!!!! you’ll have to supervise with little ones and even some of the over anxious adults. You can let it rest for about 4-5 minutes before serving. But it should be served hot.

*if you don’t have a skillet you may use another oven-safe baking dish. Chocolate does melt more evenly in cast-iron skillet and it retains heat better.

*you can adjust the amounts of chocolate and marshmallows to your liking, and the size of the skillet.

*use whatever kind of chips you like, and any kind of marshmallows you like — mini marshmallows work well here too.

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Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on February 18, 2016 | 3 comments

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

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Orange Chicken

Posted on February 15, 2016 | 1 comment

Orange chicken served with rice and beans

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Chicken Cutlets dredged in flour and paprika

 

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Rosemary and Garlic in Pan

 

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Finished Product–Orange Chicken

 

IMG_7436 IMG_7438 IMG_7442 Once again I took this recipe from the inimitable Jessica Seinfeld. I just love her recipes mostly because they are so easy and so delicious. This one is pretty easy to make with very few ingredients. Just make sure to get yourself some fresh rosemary, some fresh garlic and use fresh orange juice! This is a must and I used some oranges for a very simple garnish.

Get Cooking and Enjoy!

Ingredients:

*recipe as is will probably serve 4 , 2 cutlets a piece

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

1 teaspoon paprika

4 cloves garlic–I minced the garlic, (chop finely)  if you prefer just smash it and leave in larger pieces that you can remove right before serving or just leave in the sauce. We like garlic so I chopped it. Up to you, both ways are fine.

3 sprigs fresh rosemary

3 Tablespoons olive oil, plus extra if necessary– I used 4 because I cleaned out pan after chicken cutlets cooked up.

1/2 cup freshly squeezed orange juice, ( probably 1 large juicy orange)

1/2 cup chicken broth

Directions:

Rinse off chicken breasts and pat dry with paper towels. Season both sides with the salt and pepper. In a large bowl combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess flour, and place on a clean plate. Smash and peel the garlic and chop into small pieces or leave the garlic smashed and if you like you can remove it just before you serve or leave whole smashed cloves in the sauce, it’s really a personal preference. Wash the rosemary , pat dry, and pull the leaves from the sprigs. It should be about 2 Tablespoons.

Place a large skillet on the stove and turn the heat on to medium. Add the olive oil and heat until it shimmers ( about a minute) Using tongs, add the chicken, and cook 5 – 7 minutes per side more until browned and cooked through. You can cut through the thickest part to make sure it is cooked through) Transfer to a clean plate or platter and cover with aluminum foil to keep warm while you prepare the sauce.

I actually wiped the skillet clean and started with another tablespoon of oil for the sauce. I found the skillet cleaner this way. When pan cooled down a little bit I wiped it dry with a clean paper towel. Then proceed with the next step. Add in the garlic, stirring until golden brown, 1 – 2 minutes. Stir in the rosemary and let cook for about a minute. Now add the orange juice and broth. Let simmer and stir up all the brown bits that may be stuck to the bottom of the pan. Simmer until the sauce starts to thicken a bit, about 5 minutes. Taste for salt, I added a little bit.

To serve I placed on platter and spooned the sauce over the chicken and added some orange slices.

Enjoy!!

 

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Happy Valentines Day Brownies – Chocolatey and Fudgey

Posted on February 11, 2016 | 3 comments

 

This is a delicious easy to make Chocolate Fudgy Brownie. Perfect for Valentines Day , as it is such a Chocolatey Holiday. I have always had a  rather large sweet tooth and  Valentines Day always meant candy, chocolate, dessert of one kind or another and it was always up there with my other favorite , Halloween for pretty much the same reasons. How can you not like a holiday that has so much sweetness?  Make this brownie  anytime and  top with ice cream and chocolate sauce for an incredibly killer dessert. I personally cut them up into small pieces and don’t feel as guilty when I eat them. I came in today from being out all day and saw them on the cake stand and because I had cut them up so small, I indulged in two pieces and it just hit the spot!!! Make no mistake these are the real deal, and I never really understand why anyone would use a mix when this is so easy and all the ingredients are so readily available.  And you have bragging rights for Homemade. Just make sure you use an 8 x 8 baking dish, this really does make a difference. Enjoy and Happy V-Day!!!!

Ingredients:

1/2 cup unsalted butter, melted

3 ounces unsweetened chocolate, chopped ( when you buy the box, the chocolate comes in squares, each square is an ounce)

1/8 tsp. salt (regular table salt)

1 cup sugar

2 large eggs at room temperature, lightly beaten

1 tsp. vanilla extract

3/4 cup Cake flour (make sure you use Cake Flour not regular Flour)

1 cup semi- sweet chocolate chips

1/2 cup chopped nuts ( I used chopped pecans , but chopped walnuts are good as well)

*extra unsalted butter for greasing the pan, I admit to using butter but you can spray with baking spray. (Pam)

Directions:

Preheat oven to 350 degrees. Grease an 8 inch square baking dish with unsalted butter ( or spray with Baking Pam)  In a saucepan melt the stick of butter and then when it is melted add the chopped unsweetened chocolate on low heat. Stir often until all the chocolate has been melted. Add the sugar in and let cool for at least 10 minutes.  Once it has sufficiently cooled off , take out another bowl and add beaten eggs and vanilla, and mix well and stir in chocolate mixture. Blend in cake flour ,salt and mix, do not  over mix, just mix till blended. Then add in chocolate chips, and nuts if you’re using them.

Pour batter into greased baking dish and spread evenly. Tap the pan on countertop to get rid of any air bubbles, about 3 or 4 times ought to do it.

Bake the Brownies for 30 minutes ( it’s exactly how long I did)  insert a cake tester or toothpick and it should come out almost clean. Be careful not to over bake.

Remove from the oven and cool completely before slicing into squares.

I actually took out of oven and let it sit out covered almost all day, so by the time I cut into them they were completely cool. I used a knife and wet it, so it would cut cleanly.

So yummy!:) Served with an ice cold glass of milk, perfection.

Also can sprinkle a little sifted confectioners sugar on top of cooled brownies before serving if you’d like.

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Sexy and Sassy Shrimp for Valentines Day – Fra Diavolo

Posted on February 10, 2016 | Leave a comment

photo (3) photo (5)photo (2)OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make. This 1 lb. of shrimp should feed 4. I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!

*don’t leave out the fresh herbs, they kick it up a notch

Ingredients:

1 lb. large shrimp, peeled and deveined

1 teaspoon of kosher salt , plus more as needed

1/2 medium yellow onion, chopped

1 (14 oz. can) diced tomatoes

3 tablespoons olive oil, plus 2 teaspoons

1 cup dry white wine

3 garlic cloves , chopped

1/4 teaspoon oregano leaves

1 teaspoon crushed red pepper, I didn’t think this was too spicy ,  you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.

3 tablespoons chopped fresh italian parsley leaves

3 tablespoons chopped fresh basil leaves

Directions:

In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)

Remove shrimp to a bowl, set aside.

In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano.  Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time.  When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.

*prepare pasta according to directions and serve shrimp and sauce right on top.

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Seven Layer Dip

Posted on February 6, 2016 | Leave a comment

Winter cont'd 021Seven Layer Dip 005This is a super easy and beautiful dish to entertain with. It’s great in a glass bowl where you can see all of the layers. I prefer to make this without meat but if you would like make one of the layers ground beef or ground turkey. Just drain the meat before adding and make sure that the meat has cooled before adding all the other ingredients. Feel free to play around with ingredients, whatever works for you. This recipe is best served at room temperature, I’ll usually make it earlier in the day and take it out of refrigerator an hour or so before serving. Another thing I would suggest is to go to a local Mexican restaurant that you like and buy your refried beans, guacamole and salsa there. It’s usually the best. Sometimes I will make my own guacamole etc. If you’d like to you can double down on all the ingredients. This will probably serve 12 as an appetizer..

Ingredients:

16 oz. refried beans

1 package taco seasoning

1 cup sour cream, I used light not fat-free

1 cup guacamole

1 cup salsa

1 cup Mexican blend shredded cheese

4 ounces black sliced or chopped olives

1 cup chopped tomatoes

*if adding meat use app. 1 – 1 1/2 lbs. ground beef or turkey and make sure it is drained and cooled down before adding it to dip.

Directions:

Layer in this order

1. refried beans mixed with 1 package of taco seasoning – I remove 2 tablespoons of the taco seasoning for the sour cream, if you don’t it’s no biggie I just do it to give the sour cream a little punch

2. 1 cup sour cream mixed with 2 tablespoons of taco seasoning

3. 1 cup guacamole

4. 1 cup salsa

5. 1 cup Mexican cheese

7. 1 cup chopped tomatoes

*if using meat just heat up a little bit of olive oil in pan and cook meat and drain meat after cooking. You’ll want to cool meat down completely before adding to dip.

* if you like cilantro you can sprinkle on top or sliced green onions are a nice touch

*lime wedges are a nice touch as well

Cover with plastic wrap, refrigerate and remove about an hour before serving. Serve with chips for dipping and have a spoon handy to help serve it.

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