Author Archives: cookingwithcandi

Easy Peasy Chicken on the Grill

Posted on August 7, 2011 | 4 comments

Easy Peasy Chicken on the Grill

chicken thighs

Here is a very simple marinade made with very few ingredients. Most of the ingredients you probably already have on hand. I had the chicken and I actually had the beer which is what prompted me to make this. I also have to say that the thighs tasted better than the plain, boneless chicken breasts. I cooked the chicken on the grill at a lower heat. It took a little longer (maybe 20 minutes) but the thighs were moist and delicious and I didn’t blacken the skin because the grill wasn’t so so hot.

INGREDIENTS:

1/2 cup soy sauce

1 1/2 cups beer (I wouldn’t use light beer but any other will do)

1/2 cup water

1 tablespoon fresh garlic, minced (approximately 1 1/2 cloves)

2 tablespoons brown sugar (light or dark, it doesn’t really matter)

1/2 teaspoon ground ginger

Salt and pepper to taste

4 skinless, boneless chicken breasts or chicken thighs with skin on and bone in. (I would have the butcher cut them in half.)

This marinade yields a lot so you could probably make up to 8 pieces (at least) of chicken.

DIRECTIONS:

In a large bowl, mix the soy sauce, beer, water, garlic, brown sugar and ginger. Place the chicken in the bowl. Cover and marinate for 6 hours or overnight. Turn chicken a couple of times while marinating. Right before I put the chicken on the grill, I sometimes sprinkle a little kosher salt and pepper. The soy makes it somewhat salty but the beer dilutes the soy so I think it’s personal but I suggest adding a little salt and pepper. You can also cook up the chicken and taste it and sprinkle a little sale and pepper, if needed, before serving.

Place chicken on the grill and cook approximately ten minutes per side, depending on thickness of cutlets and your grill but until the chicken is no longer pink and juices run clear. Discard the remaining marinade. Be careful to watch the grill–you don’t want to overcook chicken (unless you specifically like it that way). I watched the thighs very carefully, turning often so that they didn’t blacken. They came out beautiful and were very moist for you dark meat lovers.

I served this with rice pilaf and my string beans (see recipe).

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Fresh Green Beans with a little Lemon and Almonds

Posted on August 7, 2011 | Leave a comment

Fresh Green Beans with a Little Lemon and Almonds

This is so yummy and can actually be made all year round. It is a lovely side with chicken (see Easy Peasy Chicken) and is fresh and crisp. Nothing bad in it, and makes a very pretty presentation. I made this with my easy peasy chicken and it was perfection on a plate along with the rice pilaf. ( or any rice)

Ingredients:

1 lb. fresh string beans ( trim off stringy ends)

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon finely grated lemon zest

1/4 cup chopped toasted almonds ( just coarsely chop up almonds or throw into mini chopper if you don’t have a good knife.)*

Kosher Salt and Freshly Ground Pepper

Directions:

In a large pot of boiling salted water, cook the stringbeans until crisp tender , about 3 to 5 minutes. I use the pasta colander which fits into the boiling water ( so easy ) Drain and return to the pot. Toss with olive oil, fresh lemon juice, and chopped toasted almonds. sprinkle with lemon zest and season with salt and pepper right before serving.

* to toast almonds, place on baking sheet at 400 degrees for app. 5 minutes, but they burn easily so if you smell them before 5 minutes, remove them from oven.

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Dinner Party

Posted on August 2, 2011 | 2 comments

Dinner Party

Someone suggested that I post the menu from a recent dinner party that Joel and I hosted. So, here goes. We had 10 friends over for dinner. The night before, I did so much prep that I was able to go for a two-hour bike ride on the day of the dinner party, come home, do everything that I needed to do, and be ready to greet friends by 6.30!  On Friday night, we (actually Joel) cleaned the shrimp; I made corn salad; pesto pasta; quinoa salad; and sangria. Earlier in the day, I baked all of those delicious cherry chocolate cookies! I was actually stuck in the house waiting for a computer technician, and it turned out to be a blessing in disguise. I had already made my berry cobbler, which was in the fridge. So all I needed to do on the night of the party was my lemon chicken, and put out apps. This was the most organized I’ve ever been. When I got home from the bike ride, I put together the lemon chicken, showered, and at about 4pm, I grilled my peppers, because they can be served at room temp. At about 6pm, I grilled some delicious sausage for my appetizer, covered it with aluminum, and cut it up as everyone was arriving. I have to say that I totally enjoyed the evening, and was super relaxed—especially after my glass of sangria! I am obviously not from the less is more school of thought. You probably don’t need this much food for 12 people. You can cut on the apps, for sure! I almost always serve buffet style for 12 or more, unless it’s a holiday. Get out there and enjoy the rest of the summer, and enjoy your guests! It is do-able!

Here’s the menu (all recipes have previously been posted):

Appetizers:

Chicken sausage; cut up, served with honey mustard in a ramekin (I use honey mustard, but anything will do. I also use spicy chicken and mild sausages. Hard salami is also good—just slice and go. Sometimes I add sliced cucumber with this.)

Sweet and spicy nuts (see recipe)

Shrimp ceviche, salsa, guacamole and chips (I buy the ceviche from a reliable source)

Hummus with some vegetables (baby carrots and snap peas are good)

Dinner menu:

Green salad with my lemon vinaigrette

Lemon chicken

Shrimp on the Bar-B

Grilled peppers

Quinoa salad

Pesto pasta

Corn salad

Roasted asparagus

Dessert:

Berry cobbler with ice cream

Cherry chocolate cookies

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Delish Bolognese (re-visited)

Posted on July 28, 2011 | Leave a comment
Bolognese Sauce
Onions, Celery, Carrots, and Garlic chopped up for Bolognese

Today was a very un Colorado like day for the summer, overcast all day and drizzly and rainy. I decided not to grill, although the sun has decided to make an appearance at 6 pm. Usually it will rain and then clear up and be super beautiful. I guess today was a day for the flowers, and grass. In any event, I decided to make Joel very happy and make my Bolognese Sauce.  As you can tell I have posted photos, didn’t use my Le Creuset b/c it was in use. I used my large All Clad Frying Pan . I decided to use Orecchiette Pasta b/c I actually had an 8 oz. package and will freeze the remaining sauce. (Orecchiette looks like little hats) I served Bolognese with Caesar Salad. Both recipes are already on blog. Very delicious, very rich, very filling. A little goes a long way. And I have another meal in freezer! Look under the pasta category on my blog to find full recipe. And Caesar Salad Dressing under Salad Dressing Category.

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Yet another thing to do with Blueberries! (very easy)

Posted on July 25, 2011 | Leave a comment

 

I can only imagine what you’re thinking, is she kidding? does she have nothing better to do with her time? and her berries? i forgot about this recipe and it is so very good, it is a standby . also no mixer! just whisking together and no sifting! this is a wonderful dessert with vanilla ice cream, and an awesome breakfast cake, it is a deliciously moist pudding type cake.   i got it from my very favorite now gone, Gourmet magazine. i miss that magazine so much 😦

Ingredients:

1/2 cup sugar plus another 1/2 cup sugar

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

2 pints blueberries

1 cup all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon salt

1 large egg (room temperature)

1/2 cup whole milk

1 stick unsalted butter (1 1/2 cup) melted and cooled slightly (put stick of butter in a bowl and nuke it for about 15 seconds, if it’s not melted do it again for a few seconds at a time) don’t put in microwave in paper!!!!!!!!! it’ll melt all over the place.

1 teaspoon vanilla

Position oven rack in middle of oven and preheat to 375 degrees. Butter a 9 inch square baking pan. You can spray with Pam baking spray but I always use a teensy bit of butter anyway.

Stir together 1/2 cup sugar with 1/2 cup water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then while simmering, stir occasionally, about 5 minutes. Remove from heat.

Whisk together flour, baking powder, salt and remaing 1/2 cup sugar in a medium to large bowl. Whisk together egg, milk, butter, and vanilla in another large bowl. Then add flour mixture, whisking until combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife or cake tester inserted into center of cake portion comes out clean, approx. 25 to 30 minutes. Cool in pan.

*serves 6 – 8

*This can be made 1 day in advance and cooled completely, uncovered, then kept, wrapped well in foil, at room temp. It didn’t freeze so well, so eat up! 

Summer Flowers

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Something Else to do with Peaches, Bake a Peach Cake

Posted on July 22, 2011 | Leave a comment

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Lemony Chicken

Posted on July 20, 2011 | 4 comments

Prep for Lemony Chicken

This is truly my go-to chicken meal, because there is no marinating, and I usually have everything on hand. Plus, you can always just pick up chicken breasts at the local market right before cooking. I serve it over a plain brown rice, because the sauce is so yummy. Add a plain roasted green veggie and you’re good to go. Great for guests!

INGREDIENTS:

4 chicken breasts with skin and bone in

1/4 cup olive oil

3 tablespoons garlic, minced (6-9 cloves, depending on size of cloves)

1/3 cup dry white wine (I use whatever is open, or whatever I have on hand) or a pinot grigio would be fine if you are going to buy .

Grated zest from 2 lemons

2 tablespoons freshly squeezed lemon juice (from zested lemons). save the lemons , you will use them .

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

 freshly ground black pepper

DIRECTIONS: Preheat Oven to 400 degrees

Put olive oil in a small saucepan and warm it up. Not to boil, just warm. Turn off heat and add minced garlic. Remove from heat and add white wine, lemon zest, lemon juice, oregano, and salt. Pour into a 9×12 baking dish.

Pat the chicken dry (use a paper towel) and place skin side up over the sauce. I use a silicon brush (or any pastry brush) and brush the chicken with a little olive oil. Sprinkle with salt and pepper. I then cut up the lemons which I used for zest into about 6 or 8 wedges, and place them in the dish alongside the chicken. You should have 1 lemon left over. If not, use a new lemon and just cut it into 6 or 8 wedges.

Bake for 35 minutes and then put on broil for the last 5 minutes. Depending on your oven, you may want to bake for 30 minutes, and put under the broiler for 10 minutes, which is what I did. Just watch it–you want it golden brown, not blackened, and if you cook too long, the chicken will be dried out. When you remove it from the oven, cover tightly with aluminum foil and let it sit for about 10 minutes.

Serve hot with the pan juices over rice, with a green vegetable on the side.

 

 

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Caesar Salad Dressing

Posted on July 18, 2011 | 2 comments

Caesar Salad Dressing

FullSizeRender (2)I have already posted this and I am  re-posting it because it sort of got lost under my other salad dressing. ( mustard Vinaigrette) so here it is all on its own with a picture all its own. it is a delicious dressing, easy to make with the mini processor. I put all ingredients into the food processor and chop and blend! so easy and so delicious! and only 3 tablespoons of olive oil. Perfection! I really do make this salad dressing all the time. Always stock anchovies, Worcestershire sauce , eggs, olive oil, lemons and Dijon mustard! Grab some fresh romaine and a protein and you have a perfect meal for lunch or dinner.

Ingredients:

2 cloves garlic

1 egg yolk

1 tablespoon Dijon mustard (I go heaping here but I like strong Dijon flavor)

your particular liking)

freshly ground black pepper

4 – 5 anchovies ( i like it salty and use 5 )

2 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

1/2 teaspoon Worcestershire Sauce

grated parmesan cheese ( fresh is always best) or shaved parmesan

Directions:

First I put 2 cloves of garlic in mini food processor or regular food processor. and chop them,  then I add anchovies to the processor, and mix together. Then add lemon juice, mustard, Worcestershire sauce, and egg yolk. I mix all together, and then slowly add the olive oil in, mix together, and taste for salt, because the anchovies and mustard give it  lot of salt and kick, you can always add more salt, but you can’t take it away. Add freshly ground pepper after everything else is incorporated. I don’t add any additional salt, I think it’s salty enough. It’s delicious.

Pour dressing on Romaine right before serving, incorporate well, mixing from the bottom a few times till lettuce is covered. You can add croutons if you like, they sell awesome ones these days in the market. Or make your own from stale bread!

Usually use 2 heads of Romaine for this. I’ve stretched it to 3 , but it’s really best on 2. You can double the dressing, and use 4 heads, I know they usually sell 3 heads of romaine to a bag.

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Watermelon and Feta Salad

Posted on July 17, 2011 | 1 comment

Watermelon and Feta Salad

Your first reaction to this combo is probably: Ew?!?! Why, oh why would anyone do this?!?! However, it is a delicious, cool, sweet and savory summer salad with real bite. I have to admit that when I put it out, my husband, Joel, first thought it was tomatoes, but I had to fess up before he would touch it (he is very, very picky). The feta got him (he’ll eat almost anything with feta on it). Well, low and behold, he liked it; and even helped himself to seconds. This is just a wonderful, different approach to summer salads. I hope you enjoy it and let me know how it goes for you.

INGREDIENTS:

3 lbs. watermelon, cut into small cubes (pits and rind removed)

6 oz crumbled feta cheese

1/3 cup toasted pecans or pignoli, whatever you like (toast nuts for about 5 minutes in oven at 400 degrees)

VINAIGRETTE:

3 tablespoons fresh lime juice (please use real limes)

2 tablespoons olive oil

1 teaspoon sugar

Approx. 1 teaspoon freshly ground pepper

1/2 teaspoon kosher salt

1/2 cup fresh cilantro leaves, roughly chopped (This is optional because some people hate cilantro. It won’t make a big difference if you don’t use it.)

Directions:

Place the melon pieces in a large bowl. In another small bowl, whisk together the lime juice, oil, sugar, salt and pepper. Pour dressing over melon. Toss gently to coat. Add the feta, nuts, and cilantro (if you’re using) and toss to blend. I usually let it sit for at least an hour to blend flavors together in fridge. Take out half an hour or so before so that the cheese is room temperature.

Serves approx. 6 as a side

Of course, this would be delish with some heirloom tomatoes or some seedless Kirby cukes added. Take out a little watermelon if you’re including cukes and tomatoes (take watermelon down to 2 lbs. and substitute for 1 lb. of tomatoes and cukes.) You can use chopped up mint leaves instead of cilantro and you can substitute the nuts for peanuts, cashews, pignoli or pecans. I like pecans and pignolis best. You can also choose to leave the nuts out entirely.

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Bowtie Pasta with Sausage, Peas, and Mushrooms

Posted on July 12, 2011 | 1 comment

Made with Chicken Sausage Tonite

 

Pan with Turkey Sausage, Crimini Mushrooms, and Peas

 

Cremini Mushrooms roughly chopped

This is a sauceless pasta. Very light, very tasty, and very easy to make. There aren’t a lot of ingredients, and it doesn’t take a long time to make. My husband, Joel, hates green things and loves this dish. And he even eats all the peas on his plate, which makes me very happy. A shout out to Giada de Laurentis for the inspiration here. 

INGREDIENTS:

1/2 cup olive oil

1 lb turkey sausages, casings removed (just squeeze all the meat out; I like Italian-style turkey sausage)

1 box of cremini mushrooms (Baby Bella), approx. 10 oz. (roughly chopped)

About 3/4 bag frozen peas (take them out of freezer about an hour before, just slightly thawed is perfect)

1 lb Farfalle pasta (bow ties)

Salt and pepper, to taste

Freshly grated parmesan, to taste

DIRECTIONS:

In a large, sauté pan, heat up two tablespoons olive oil (medium to high flame). Add the broken up turkey sausage and make sure to break up the large clumps. Cook for about 10 minutes (I like the sausage browned). When finished cooking, remove sausage from the pan with a slotted spoon and set aside. Heat a little more olive oil (approx. 2 TBSP). Add the chopped up cremini mushrooms and kosher salt and freshly ground pepper to taste (approx. a little less than a teaspoon of each, depending on your taste. Keep in mind that sausage is naturally salty.) Sauté until all the liquid is gone—about another 10 minutes. Add the frozen peas and cook for a few minutes. Return the sausage to the pan and cook for another few minutes (I turn off the heat at this point and just let the flavors blend.) 

In the meantime, cook pasta (according to package) al dente. Drain the pasta, reserve about 1/2 cup of the cooking water from pasta (this is the trick with “sauceless pasta”) and add pasta to the pan with all other ingredients. Combine well, adding some of that pasta water at a time; as needed. Drizzle in the 1/2 cup of olive oil, mixing as you go. Taste for salt and pepper. I also add red pepper flakes, but I love spicy. 

Serve with freshly grated parm cheese and you’re good to go. 

*Serves 4 as a main dish and 8 as a side.

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