Author Archives: cookingwithcandi

The basics: salad dressing- Mustard Vinaigrette and Caesar

Posted on June 24, 2021 | Leave a comment

Salad Dressing in the Cuisinart

Salad Dressings

While there are some amazingly delicious salad dressings out there these days I prefer to make my own. Sometimes you have to cave and go store bought but if you have a little extra time these are well worth a little extra effort.  It is so easy to make these salad dressings and the taste is so delicious and fresh. They will keep for a few days to a week in the fridge (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.) Also the kitchen stores and Amazon sell some awesome salad dressing containers.

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/4 teaspoon kosher salt to start and you can always add more add the end but I never do

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon Dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl, mixing all ingredients together. Then add olive oil slowly; it will emulsify and you can taste and add salt and pepper to taste and adjust the Dijon to your liking. You may start with less and add. An option is to squeeze in a little lemon juice. I am pretty true to this recipe and it always rewards. Feel free to double up.

This is awesome over almost any greens.

Keep excess in fridge for about 3 or 4 days.

Caesar Salad Dressing 

Again I put all ingredients in mini or regular processor

2 cloves garlic

1 egg yolk

kosher salt

fresh ground black pepper

4-5 anchovies (I like it salty and use 5)

2 tablespoons freshly squeezed lemon juice

3 tablespoons Extra Virgin Olive Oil

1 tablespoon (heaping) I like a lot Dijon Mustard

grated Parmesan cheese (fresh is always best)

1/2 teaspoon Worcestershire sauce

First, I chop garlic then 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 olive oil in, mix together and taste for salt, because the anchovies and mustard give it a lot of salt and kick. You can always add more salt, but you can’t take it away. Add pepper.

For the Salad:

Pour dressing on about two heads of romaine. I’ve stretched it to 3 and I know they sell 3 heads in a bag–it’s a bit skimpy, but doable. Mix together and right before serving, add cheese; or let everyone do their own with a hand grater!

I buy Organic Romaine heads (3 in a package). I prefer organic.

Leave a comment

Posted in Salad, salad dressing

Tagged , , ,

Lime-Garlic and Ginger Chicken —

Posted on June 18, 2021 | Leave a comment

Vm I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.

Ingredients:

1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.

Directions:

Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!

 

Leave a comment

Posted in chicken

Tagged , , ,

Summer Bolognese

Posted on June 16, 2021 | 1 comment

I call this summer bolognese because it’s lighter than my regular bolognese recipe . It’s made with fresh tomatoes which makes all the difference. I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. Used a thick ropy pasta — Bucatini and it was perfection on a plate made with fresh tomatoes.

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes ( which are abundant and fresh right now)

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon of Kosher Salt — everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

1 Comment

Posted in meat, pasta, Sauce, tomatoes

Tagged ,

Roasted Salmon with Corn and Tomatoes

Posted on June 14, 2021 | Leave a comment

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Leave a comment

Posted in salmon, Sheet Pan Meals

Tagged ,

Cucumber Avocado Salad

Posted on June 11, 2021 | Leave a comment

Light and easy — Cucumbers and Avocado Salad with a light lime dressing. This side salad will disappear very quickly and you’ll be wanting more.

I made it without the green onion so feel free to add it or not it was just as yummy without. Just happen to have avocado and cucumber in the house and no green onion .

Ingredients:

2 English Cucumbers — I scoop out seeds and cut into 1/2 moon slices– Slice Cuke in 1/2 — scoop out seeds and slice

1 large avocado pitted, peeled and cut into chunks or slices whichever you prefer

*1/3 cup green onion , chopped

2 Tbsp. Lime Juice from 1 medium lime

2 Tbsp. Olive Oil

1 tsp. Kosher Salt or Sea Salt

1/8 tsp. black pepper

Directions:

In a medium sized salad type bowl, combine sliced cucumbers , avocado and if you’re adding green onions.

Drizzle with lime juice, olive oil and season with salt and pepper to taste. I sliced cucumbers and dressing earlier than right before I served it added the avocado so it wouldn’t brown. The lime juice should prevent it from turning brown though.

That’s it and very delicious side salad .

Leave a comment

Posted in Uncategorized

Chicken Fajitas on the Grill

Posted on June 9, 2021 | 2 comments

IMG_5599.JPG

IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

You’ll need heavy-duty aluminum foil for the grill.

  • If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients. 

Follow me on Instagram @cookingwithcandi

Ingredients:

1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook. 

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet.

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up. 

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can   eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

I usually place all ingredients after cooking in a large serving dish/bowl and let everyone take for themselves.

Enjoy!

2 Comments

Posted in chicken, Uncategorized

Tagged , , ,

Rainbow Slaw

Posted on June 5, 2021 | 2 comments

Rainbow Slaw–Homemade Cole Slaw

This couldn’t have been easier and it was very tasty and a definite switch up to store bought cole-slaw. I used about 1 1/2 bags of pre made cole- slaw found in the produce section of most markets . Whole Foods has a rainbow slaw which is a mix of different cabbages and it’s perfect. You may even be able to use 2 bags ( 12 oz. bags) but I started out with 1 and added another 1/2 . There are ingredients you can add which would give this some extra kick like jalapeno and that’s totally up to you. I have listed them below.

Enjoy!

Ingredients:

1/4 cup lime juice — about 3 fresh limes — I use an electric juicer

1/4 cup Olive Oil

1 Tablespoon Honey

1 Tablespoon Dijon Mustard

4 cups Slaw Mixture or 2 cups Red Cabbage and 2 cups White Cabbage — the bags are easy and readily available almost everywhere — if using 12 oz. bag use 1 -2 bags. If you can find 16 oz. bag that should be sufficient.

Kosher Salt to taste — I think I used about 1/2 teaspoon

Freshly Ground Black Pepper — app. 1/4 tsp.

These are the additional ingredients which are your optional additions

  • 1/4 cup chopped red onion or 1 small shallot minced
  • 1/2 cup cilantro chopped
  • 1 jalapeno , seeded and minced
  • sunflower seeds — sprinkle app. 1/4 cup for some extra added crunch

Directions:

In a large glass bowl, whisk lime juice, oil , honey, mustard and any other ingredients you may be adding. Add in the cabbage and if you’re using cilantro add that as well. Taste for Salt and Pepper and add that as well to your liking.

That’s it — Serve room temp. or make ahead and serve.

2 Comments

Posted in Uncategorized

Potatoes , Peppers and Onions

Posted on June 4, 2021 | Leave a comment

What a perfect side dish — goes with any meats and or fish. I served it alongside humble turkey burgers and hamburgers and it was really delicious! I used whatever color peppers I had in the house and I used Yukon gold potatoes because that’s what I had on  hand. Perfect with some sausage as well. Did I mention super easy???? and all on one pan in the oven.

Ingredients:

app. 2 lbs Potatoes — I happen to have on hand Yukon Gold Potatoes but Russet Potatoes work well as well– any potatoes will work out — cut potatoes into app. 1″ chunks

1 medium yellow onion– cut into 1″ chunks

2 peppers — any color you like — I had orange and yellow on hand– cut into 1 ” chunks

1/4 cup olive oil

Kosher Salt — app. 2 teaspoons

Freshly Ground Black Pepper– app. 1 teaspoon

Garlic Powder — 1 teaspoon — if you prefer fresh garlic — use 2 garlic cloves minced

Directions:

*important to cut chunks of vegetables fairly uniformly so they cook the same

Preheat oven to 450 degrees

In a large bowl toss potatoes, onion and peppers with oil, salt , pepper and garlic

 Spread mixture on a rimmed baking sheet — I spray my baking sheet with cooking spray for an easy cleanup –spread out so peppers onions and potatoes have room to cook — don’t overcrowd as they will just steam and not slow roast

Roast for about 40 minutes or until potatoes are tender and golden brown, I stirred halfway through cooking.

That’s it — super easy and super delicious.

Leave a comment

Posted in Potatoes, potatoes, vegan, vegetables, vegetarian

Tagged

Fresh Basil Pesto

Posted on June 2, 2021 | 1 comment

photo 2 (6)

Chicken and Pesto on the Grill

photo 2 (8)

Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi.  Yummy Pesto was the title. This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes

DSCN3588

Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for a few hours at least and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

1 Comment

Posted in meatless, pasta, Sauce

Tagged , , ,

Roasted Chicken Thighs with Potatoes and String Beans Sheet Pan

Posted on June 1, 2021 | Leave a comment

This is an easy dinner with perfectly seasoned roasted chicken with lemon flavor , potatoes and string beans all on one sheet pan. This recipe is good for 3-4 people depending on your eaters. Feel free to double up and make more and you can even use 2 sheet pans — just adjust oven racks accordingly.

If you don’t have a rimmed sheet pan you can use a 13 x 9 baking dish.

We loved the flavors and the chicken cooked up perfectly . I used smallish thighs so it cooked perfectly in the time frame I wrote up. If you have larger thighs you’ll want to cook a little longer till meat thermometer reads 160- 165 degrees in the thickest part of the chicken.

Enjoy!

Ingredients:

5 small bone-in skin on chicken thighs — app. 2-3 lbs.

1 1/2 lbs. small potatoes ( I used a medley of colored potatoes) cut into bite-sized chunks — see pics. If you have a larger potato just cut into chunks– I used small ones so I cut in 1/2 and placed cut side down

1/4 cup Olive Oil and 1 Tablespoon for string beans

1 average size lemon zested and juiced

3/4 teaspoon dried rosemary

3/4 teaspoon dried oregano

1 1/2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 average sized lemon sliced

6 garlic cloves, peeled and left whole

1 small yellow onion cut into chunks — or 1/2 a large sized onion

3/4 lb. green string beans trimmed

Salt and Pepper for string beans

Directions:

Pre-heat oven to 425 degrees

Spray a rimmed large baking sheet with cooking spray

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary , oregano, garlic powder, salt and pepper

Pat chicken pieces dry first ( this is important for a crispy skin) Arrange chicken and potatoes on the prepped baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with clean hands. You can also place in a larger bowl and pour mixture over and coat chicken and potatoes.

Place potatoes cut side down, tuck the garlic cloves under the chicken pieces, place lemon slices and onions around the chicken

Roast in the pre-heated oven for 20 minutes.

While the chicken is in the oven, I prepped the green beans . Toss clean trimmed green beans with a tablespoon of olive oil and sprinkle with some salt and pepper.

After the initial 20 minutes I added the green beans and roasted for an additional 20 minutes or until juices run clear and a meat thermometer reads 160 – 165 degrees in the thickest part of the chicken. Veggies and potatoes should be tender.

*depending on the size of your chicken thighs it could take longer .

Remove from the oven and let rest for a few minutes before serving.

Perfection on a plate .

Leave a comment

Posted in Uncategorized