Category Archives: Uncategorized

Air Fryer Salmon

Posted on January 7, 2026 | 1 comment

I love cooking salmon in the air fryer. It is no small announcement when I tell you that salmon cooked in the air fryer is truly something to brag about. It is seriously tasty and I have to say better than a lot of the salmon I’ve ordered out. If you haven’t tried an air fryer maybe it’s time. I generally hate purchasing another new kitchen appliance especially a rather large one but this one is worth it. If you DO have one you know what I’m talking about. Salmon and Chicken are delicious cooked in the air fryer.

This recipe is very easy and very loose and what I did last night. Served with rice pilaf and a vegetable ( like burnt brussels) or a salad. Perfection!

Ingredients:

2 Salmon Fillets — about 6-8 oz. each

Kosher Salt and freshly ground black pepper

1 Tablespoon brown sugar or you can use Honey or Hot Honey which is awesome

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1 Tablespoon Dijon Mustard

1/2 Tablespoon Olive Oil

1/2 Tablespoon low sodium soy sauce

1/4 teaspoon garlic powder

Directions:

with paper towels, pat the salmon dry. Sprinkle lightly on top with Salt and Pepper

For easy cleanup I always spray the air fryer with cooking spray

Pre-heat the air fryer to 400 degrees for about 5 minutes -I like this step and find it gives the salmon a little more crisp.

In a small bowl, mix together brown sugar, dijon, oil, soy sauce and garlic powder. Spoon over the top of the salmon.

Cook the salmon in the air fryer for 6-10 minutes depending on thickness of salmon. Around 1″ salmon fillets will take about 8 minutes. Do not over cook or the salmon will be dry. Salmon is done when it registers 145 degrees with and instant read thermometer .I like to remove mine a few degrees early, let it rest, the carryover cooking will finish the job. You can easily check it a few times towards the end to make sure it doesn’t overcook.

I love cold salmon so leftovers are perfect.

Ridiculously easy and delicious!

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Chicken Crust Pizza

Posted on December 29, 2025 | 1 comment

This is an alternative low carb and gluten free pizza crust made with ground chicken. It’s high in protein and pretty darn delicious. And a good way to get some protein into your kids.

It’s simple and easy to prepare and you can do whatever toppings you prefer . I made this last night and it cooks up super fast , just a handful of ingredients that I happen to have on hand. I didn’t use toppings but do as you prefer.

Press the ground chicken for a thin and even crust — if it’s too thick you might end up with a soggy middle and nobody wants that. Let it rest for about 5 minutes before adding sauce and toppings, this will allow it to set and hold up better.

I made 1 lb. ground chicken and we ate the whole thing. I suggest doubling up recipe for more but use a larger sheet pan so base of chicken is still thin. After the first bake at 400 degrees turn up the oven to 425 degrees which will help the cheese melt perfectly and gives everything a golden, bubbly finish. Don’t overload with toppings, this crust is sturdy but piling on too many wet ingredients (extra sauce etc) Keep it balanced for the best texture.

I used a cooking spray like Pam so didn’t use parchment paper but you can use parchment paper for easy removal but I had no problem using cooking spray. You’ll need a rimmed baking sheet.

again this is basic recipe 1lb. fed the two of us, double for more but follow directions above.

Ingredients:

1 lb. ground chicken — I used 93/7 but use what you like I just figured a little more fat would make it less dry.

app. 1/2 cup grated parmesan cheese

app. 1 cup shredded mozzarella cheese

app. 1 cup marinara sauce — I happen to have Raos Pizza sauce in the house but any sauce will do

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Olive Oil or Olive Oil Spray

*crushed red pepper flakes — which I of course added

*toppings are your call but read what I wrote in heading

Directions:

Preheat oven to 400 degrees

line a baking sheet with parchment paper or use cooking spray or use aluminum foil and spray that with non stick cooking spray

In a bowl mix the ground chicken with 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, and seasonings

Scoop the chicken mixture onto the prepared pan and form it into a flat rectangle. I really pressed and try to get it even ( see pic) ends may have been a little thinner which came up very crispy which I liked a lot. I also gave it a very light spray of olive oil this step may or may not have been necessary but I did it. You can also drizzle real EVOO over it — up to you

Bake till golden app. 12-15 minutes

Remove and let it sit for app. 5 minutes and crank oven up to 425 degrees

Top the chicken crust with sauce, sprinkle the remaining 1/4 cup parmesan cheese, 3/4 cup mozzarella or just use however much cheese you want use my numbers as a guideline, add on your toppings if any season it with a sprinkle of crushed red pepper if you’d like , some Italian seasoning and you can add a sprinkle of garlic powder as well

Put pizza back in hot oven and bake until melted and bubbly, app. 6-10 minutes depending on your oven

allow to sit for a few minutes before cutting into it

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Shrimp Scampi–Classic

Posted on December 28, 2025 | Leave a comment

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Finished Product

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Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house.  Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

This is a wonderful meal for a special occasion or just for yourself! Enjoy and Happy Healthy New Year to all of my subscribers, friends and readers.

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice with a sprinkling of parsly.

This shrimp would be delicious served over pasta as well.

Enjoy!

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All Vegetable Soup — Meatless Monday

Posted on December 15, 2025 | 2 comments

This vegetable soup is a delicious blend of different vegetables brought together in a delightful tomato broth. Very easy to make and you can freeze a few containers and have wonderful soup whenever you’d like it. Of course you can change any of the vegetables for veggies you may have in the house and want to use. If you don’t have a russet potato use a different one. You can add beans such as kidney, chickpea or my personal favorite cannellini beans — just rinse a can of beans and dump it in. Or add some pasta , 1/2 cup would be fine just make sure there is enough broth at the end of cooking bring to a boil add the pasta and cook for about 15 more minutes or till pasta is done, you may have to add water/broth before or after you add the pasta. You can add some spinach, kale, Swiss chard or escarole as well. Many many different variations. I make the basic soup and when I defrost I usually add something new like beans or pasta or kale. It’s a very delicious soup and very hearty and very healthy.

*Slow Cooker Directions:

If you’d like you can also make this in the slow cooker. I would saute the onions, carrots and celery in olive oil first though. Then place in the slow cooker along with garlic, salt, pepper, canned tomatoes, tomato sauce, Italian seasoning, vegetable broth and potatoes. Low heat for 4 hours. Then add the corn and green beans cook for about 10 more minutes and serve. At the end check for liquid before adding the corn and green beans you may need to add some water or broth.

Ingredients:

1 Tablespoon Olive Oil

1/2 cup finely diced onion– yellow or white onion

3 carrots , peeled , halved lengthwise and sliced

3 stalks celery, thinly sliced and then cut in about 3 inch pieces

2 teaspoons minced garlic

Kosher Salt and Coarsely Ground Black Pepper to taste

20 oz. can of diced tomatoes– Do Not Drain

8 oz. can Tomato Sauce

1 1/4 teaspoons Italian Seasoning

6 cups Vegetable Broth — and you may need more or add water if too thick at the end — I added about 1/2 cup of water

1 large Russet Potato peeled and cut into 1/2 ” cubes

3/4 cup frozen corn

3/4 cup cut up frozen green beans or fresh

*extra liquid — you can use water or broth if you still have on hand

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion , carrots and celery to the pot.

Cook for about 5 minutes till veggies are softened. Add the minced garlic and cook for another minute or so. Season with salt and pepper to taste.

Add the tomatoes, tomato sauce, Italian seasoning, broth and potato to the pot and bring to a simmer.

Cook for about 1/2 hour at a low simmer or until potatoes are tender. Taste and add salt and pepper . Soup will probably be ready in 1/2 hour but I let it simmer for a full hour. I added some liquid as a lot of the liquid evaporates and gets absorbed the longer it cooks.

Stir in the corn and green beans and cook for another 10 minutes or so. If you’re adding any other ingredients this would be a good time. i.e. beans, kale, pasta etc. See notes above for *slow cooker directions.

  • Perfect for freezing — just will have to add some liquid as you heat it up. Broth or water is just fine.

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Roasted Chicken Thighs with Potatoes and String Beans Sheet Pan

Posted on December 14, 2025 | 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 .

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Parm Crusted Potatoes

Posted on December 11, 2025 | 1 comment

These potatoes are crispy, delicious and probably my all time favorites to serve alongside a rather simple chicken dinner. It elevates dinner to a new level. Maybe better than fries? Very few ingredients and pretty simple and you’ll look like a pro. And to add another layer of flavor serve them with sour cream — and they make a great hors d’oeuvre but I like them for dinner. BTW you can do the same thing with Cauliflower! All I know is they were delicious and I have made them a few times and play around with ingredients — if you don’t like Italian seasoning use oregano or omit entirely . I used garlic powder but if you prefer it without don’t use that either — just don’t omit the salt!!! Of course you can modify and play around with this recipe any way you like best. But use small potatoes which are available all over.

Enjoy and write me and lmk how much you loved these!

Ingredients:

1 lb. baby potatoes or just small potatoes –baby Yukon gold are perfect for the two of us I used 6 small potatoes and cut in 1/2 which was 12 pieces — you’ll use what you like and modify baking dish to fit the amount of potatoes you’ll be using

1/4 cup butter or 4 Tablespoons Olive Oil — melted butter

1/2 tsp. garlic powder

1/2 tsp. Italian Seasoning

1/2 cup Grated Parmesan Cheese

1/4 tsp. at least of kosher salt — we like salty so I add a little more

Directions:

Pre-heat oven to 400 degrees

Wash potatoes but leave skin on and cut in 1/2 — spray your baking dish with cooking spray for easy clean up. I prefer a glass baking dish for these little beauties.

In my baking dish I put melted butter ( or olive oil) tilt pan to spread butter or oil all over the bottom of pan. Using a spoon scatter the parmesan cheese and spices. Spread as evenly as possible. It’s tough to spread so do your best just make sure cheese is spread uniformly as you sprinkle it along with spices. Place potatoes cut side down into mixture. If easier you can put cheese and spices in a bowl first and mix then sprinkle over the bottom of the pan

Bake potatoes for about 35-40 minutes until they’re soft and the parm crust is deep golden brown. I like my potatoes very crispy so I baked a little longer but keep an eye on them after 1/2 hour. Let them rest for a few minutes then using a small flipper or even a fork cut through the small layer of palm crust around base of each potato and flip over — after 5 minutes transfer to serving dish and serve alone or with some sour cream.

Leftovers can be stored in refrigerator in an airtight container for a week and re-heat in 400 degree oven for about 5 minutes until cheese is crispy again — not quite the same as freshly made but they’re still pretty darn good.

Enjoy!

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White Bean Soup with Turkey and lots of other good stuff

Posted on December 8, 2025 | Leave a comment

This soup recipe was inspired by Melissa Clark’s Lemony White Bean Soup with Turkey and Greens. I changed the recipe around to suit my taste by all means check hers out as well @nytimes.com/recipes .

I like my soups thicker so I pureed 1 can of beans with a little broth and this had the desired effect. Don’t skimp on the squeeze of lemon it brightens up the flavor perfectly.

I really enjoyed this soup and it was excellent as lunch the next day . I just added a little water or broth if you still have some on hand and heated it up and it was perfection in a bowl.

You can freeze up to 3 months and when you defrost you’ll just add a little water or broth to bring it back to the perfect consistency.

I served alongside a lovely crusty bread with some Manchego cheese and a green salad. ( just a suggestion)

This is what I did.

Ingredients:

3 Tablespoons Olive Oil

1 large onion , diced

1 large carrot, peeled and diced

app. 1/2 bag baby spinach or regular spinach

1 Tablespoon Tomato Paste

1 Teaspoon Ground Cumin

1/4 teaspoon red-pepper flakes

1 lb. ground turkey

3 minced garlic cloves

1 Tablespoon finely grated fresh ginger

1 Teaspoon kosher salt, plus more to taste

1 quart chicken stock– I used a little more to puree beans or just puree beans without broth — it will be fine. I happen to have some extra broth on hand.

2 15 oz. cans white beans, drained and rinsed — Cannellini or small white bean or Navy Beans

1/2 Lemon — squeezed

Directions:

Heat a large soup pot ( Le Creuset) over medium-high heat for a minute or so and add the 3 tablespoons olive oil, heat for another minute or so. Add diced onion and carrot, saute until very soft and onions are translucent , app. 10 minutes. ( don’t burn)

When the onion is golden, add tomato paste, cumin and red-pepper flakes to the pot, saute until paste darkens, a few minutes more.

Add turkey, garlic, ginger and 1 teaspoon kosher salt, saute and break up the meat, until turkey is well incorporated , app. 7 – 10 minutes.

While this was cooking , I took 1 can of beans , ( rinsed and drained) and pureed along with a little broth in the food processor.

Keep the other can of beans whole after you rinse and drain.

Then add the stock and the whole beans and pureed beans and bring to a simmer. Let simmer until soup starts to thicken, tasting for salt as you go. I do this for at least an hour. I prefer a thicker broth and the pureed beans gave me this. You can always add more stock , a little water or even a splash of white wine to thin out the broth.

I like my soup to sit for a while and I kept it on a low simmer . Right before serving I added app. 1/2 bag of baby spinach. ( any greens will do but I prefer spinach because it’s soft and and takes no time. If you use Kale or a tougher green like collard greens it will take longer to soften up — maybe another 15 minutes or so.

I then squeezed 1/2 lemon into the soup pot, tasted for salt and it was done.

I served with a little grated parmesan cheese and next time I make this I think I will cook up some small pasta ( ditalini type ) and add to the soup bowl for a very filling meal.

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Baked Chicken — Classic Style

Posted on December 3, 2025 | 2 comments

This really came about because I asked Butcher to cut my chicken in 1/2 and when I got home I saw he cut it into 8’s. I am not going to throw away the chicken so had to think quickly what to do with it. While there are a lot of recipes out there I just really wanted a simple roast chicken. This came out very tasty and I will share with you what I did. Perfect weeknight meal or any night meal.

My trick with chicken is this — if you have the time. I try to shop in the morning or the day before so I will have my meal ready for cooking at the end of the day. I then pat dry the chicken and Salt it and put in a plastic bag in the refrigerator , I remove from plastic about an hour before I want to cook so it comes to room temperature. It’s sort of a dry brine but no other spices. It really does make a difference , obviously none of us always have the time for this step and that’s perfectly OK. It’s not necessary but I think it makes a difference. And invest in a meat thermometer it is a valuable kitchen tool.

Enjoy!

Ingredients:

1 whole chicken cut into 8’s — 2 breasts, 2 thighs, 2 legs, and 2 wings — I have butcher remove the backbone. Any supermarket butcher will do this just ask.

Extra Virgin Olive Oil

Kosher Salt

Freshly Ground Black Pepper

*Paprika — I always use this because I love the way it tastes and looks but totally optional

Directions:

Pre-heat oven to 400 degrees

If you have the time –pat chicken dry and salt and let it sit in fridge in a bowl or a bag for a few hours or up to overnight.

If you’re not doing ahead just proceed from here– pat dry chicken –rub olive oil all over the chicken pieces and I spray the bottom of my roasting pan with cooking spray and then drizzle a little olive oil on the bottom of the pan and spread with a brush or just move it around. Sprinkle the chicken with salt and pepper and paprika. If you already salted go a little lighter with the salt but you’ll still need to salt. Chicken needs a lot of salt.

Arrange the chicken pieces in the pan so that all the pieces are skin side up, and the largest pieces ( breasts) are in the center of the pan. (see photo)

Don’t crowd the pan. Allow room in between the pieces for heat to circulate. See photos my chicken . Go with a larger baking dish if you have it — best for there to be room in between pieces to allow for even heat circulation between the pieces.

Bake the chicken uncovered in the oven for 30 minutes at 400 degrees. This initial high will help brown the chicken.

Then lower heat to 350 degrees and bake for an additional 10-30 minutes depending on your oven etc. If you remove the breast check the temp. and juices should run clear ( not pink) when poked with a sharp knife. Internal temp of breast should be 165 degrees and thighs 170 degrees.

If chicken isn’t browned enough , place under the broiler for a few minutes. I did this for the last 3 minutes. You may want to for 5 minutes until browned sufficiently.

Let the Chicken rest for 5 – 10 minutes. I tented with aluminum foil.

That’s it.

I served with fresh cranberry sauce, honey roasted carrots and parmesan roasted potatoes.

Enjoy!

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Shaved Brussels Salad

Posted on November 16, 2025 | 1 comment

This is one of my most favorite salads. 7 Ingredients and you got this delicious shaved Brussel sprout salad. Perfect for a Holiday Meal and delish for Mother’s Day lunch or dinner salad with an added 8th ingredient as Protein. Perfect salad for Thanksgiving you can prep hours in advance because the hearty sprouts will hold up well even if you dress them. Perfect for Holidays. You can put your own spin on it — I used cherries this time out but I think yellow raisins are perfect as well. I actually used finely diced walnuts because no pinolli nuts and wanted to eat it NOW! Even though so few ingredients this salad hits all the flavors and is very delicious and Joel loved it and took seconds!

Enjoy!

*this should serve 4-6 as a side salad

Ingredients:

4 Cups shaved Brussels sprouts — I bought a bag of shaved Brussels from Trader Joes but you can find this almost everywhere or shave yourself in food processor ( just easier to short cut this step)

1/4 cup EVOO

1/4 cup fresh Lemon Juice (probably one regular sized Lemon)

1/3 cup dried cherries, golden raisins, dark raisins, etc. Use what you have in the house it’s all good!

1/2 cup pine nuts, toasted — I would also use finely diced walnuts which worked out perfectly– these also come in a bag ready to use

1/2 cup pecorino cheese, if you don’t like cheese you can omit it’s optional but in our house a necessary ingredient — crumbled feta would also be a good alternative

1/3 cup chopped fresh chives — a must for flavor

Kosher Salt and Freshly Ground Black Pepper

Directions:

Place Shaved Brussels sprouts in a large bowl ( large enough to mix) and toss with the olive oil and lemon juice, pine nuts, dried fruit, pecorino cheese, chives and a few pinches of kosher salt ( taste for flavor)

I let the salad sit at room temp for at least 15 minutes, then mix well , taste and adjust the seasonings. If tastes dry to you add a little drizzle of olive oil — I didn’t

Enjoy! and Your Welcome

*and obviously if you’d like add a protein to make this a perfect lunch or dinner salad

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Thanksgiving 2025

Posted on November 11, 2025 | Leave a comment

It’s that time of year again — Thanksgiving — and I will start posting some of my tried and true recipes for all of you who follow me and for anyone new who is looking for some Thanksgiving inspiration. These recipes can be found on my site @cookingwithcandi. If you put the name of the recipe into the search box the recipe should come up. Alternatively if you google the name of the recipe along with cooking with Candi it should come up. Any problems, questions, ideas , new recipes etc. get in touch with me on Instagram @cookingwithcandi just drop me a line and I promise I will try and get back to you ASAP . I am open to any and all suggestions, questions, etc. You can also email me @cmk55@sopris.net. Or DM me at my Instagram account Cookingwithcandi — and I will get back to you asap.

Happy cooking from my kitchen to yours.

Happy Thanksgiving one and all of you!

Recipes:

Corn Bread Pudding

Easy Peasy Corn Bread –this is an easy peasy corn bread to make for holiday table or any table

Butternut Squash Soup

Pumpkin Lentil Soup

Sweet and Spicy Mixed Nuts– I have 2 different recipes for the nuts and they are both awesome

Shaved Brussels Salad

Brussels and Kale with Mustard Vinaigrette — Salad

Brussels Sprouts and Apple Salad

Pumpkin Walnut Bread and Pumpkin Cranberry Bread

Cremini Mushroom Pumpkin Lasagna

Pumpkin Penne Bake — my version of Mac and Cheese for the Holidays

The Ultimate Comfort food –Mac and Cheese (without the pumpkin) just the old fashioned kind

Stuffing that will be on our Table

Cranberry Walnut Stuffing

Creamy Mashed Potatoes

Candied Yam Souffle

Easy Peasy Marshmallow Sweet Potatoes

Aunt Pammy’s Chipotle Sweet Potatoes

Fresh Cranberry Sauce

Karyn’s Famous Thanksgiving Cranberry Crisp

Joy’s Cranberry Sauce

Michele’s White Chocolate Jumbo Macaroon Cookies

Pumpkin Cheesecake

Apple Pear Crisp

Apple Crisp

Magnolia Banana Pudding

Corn Bread Pudding
Karyn’s Cranberry Crisp

Butternut Squash Soup

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