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This recipe has a lot of ingredients but it really is pretty easy to execute. I have to say this just tasted down right delicious and pretty healthy as well. The chicken was yummy along with all the other ingredients. I used 2 pouches of Basmati Rice from Uncle Ben’s ( they’re the 8.5 oz. bags) you can also make your own rice but I opted for the easy route. I like a long grain rice and you can use brown rice if you’d like. The pouches save time and I made a few hours ahead and let it sit out to cool off. Of course you can add any vegetables you like. This really was delicious.
4 cups cooked rice — like I said I used 2 pouches of Basmati Rice made it a few hours ahead and let it sit in pouch on counter . You’ll want the rice completely cooled off. Leftover rice works well here too. Or use white, long grain or brown rice.
2 Tablespoons canola or vegetable oil or peanut oil
2 Tablespoons Sesame Oil
1 cup chopped onions — yellow or white onions
3 green onions, trimmed and sliced into thin rounds
1 cup frozen peas and carrots — I don’t thaw I use straight from freezer
3 garlic cloves, finely minced
3 eggs, lightly beaten
1 lb. boneless skinless chicken breasts, diced into small pieces — cut up and sprinkle lightly with kosher salt and freshly ground black pepper
1/4 cup Hoisin Sauce
1/4 cup Oyster Sauce– if no oyster sauce use soy sauce
2 tsp. garlic/chili paste– worth buying Sambal Delek ground fresh chili paste — available in most supermarkets or specialty stores you can omit if you can’t find but it adds a wonderful layer of flavor
1 1/2 tsp. Sesame Oil
Mix all the ingredients with a whisk or a fork and set aside.
In a large non-stick skillet or wok ( spray with cooking spray) add the Sesame Oil and Canola Oil and heat up ( medium high) and cook chicken. Flip chicken around so all sides get cooked evenly. Cooking time will vary depending on thickness of your chicken. When chicken is finished cooking remove with a slotted spoon allowing oil and cooking juices to remain in skillet. Put chicken in a bowl and set aside.
With pan on medium low to high add the peas, carrots, green onions and onions cook for a few minutes, or until vegetables soften , stirring occasionally.
Add the minced garlic and cook for another minute or so, stirring.
I scrambled eggs in a separate pan but if you’d like to use 1 pan push vegetables aside and add the eggs to the other side and cook to scramble.
Add the chicken and rice mix all ingredients and then add the sauce. I cooked through for another few minutes and didn’t think it needed any additional Salt and Pepper, but everyone has their own taste so taste for S and P. Cook for a few more minutes till chicken is warmed through. Serve it up!
*leftovers will keep for a few days or freeze . Re-heat gently — I think the microwave works best for re-heating.
I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Meditteranean flavor from the lemon juice, olive oil and oregano. Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? It was the Golden Globes so I wanted to eat and watch without a big mess to clean up. You’ll need a rimmed baking sheet for this recipe.
Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets .
1/2 lb. baby red potatoes- I quartered them but if they are very small you can cut in 1/2
1/2 lb. green beans , trimmed
2 Tbsp. olive oil plus for marinade
Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepper
Marinade for the Chicken- Marinate for about an hour
app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs) which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop
1 Tbsp. Red Wine Vinegar
1 Tbsp. dried oregano
Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade
In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.
Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.
Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill
Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.
Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!
This is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles
1/4 cup butter or margarine
1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.
1 lb. fresh mushrooms sliced
1/2 spanish onion chopped
2 – 3 cups chicken stock
1 tablespoon vegetable oil
Freshly Ground Black Pepper
I use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. I salt and pepper generously here. I remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley/noodles for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley/noodles is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.
I used 2 Salmon Fillets for the 2 of us– app. 8 oz. each I like Farmed Organically or Wild
Kosher Salt and Freshly Ground Black Pepper
Heat oven to 400 degrees
Make a mixture of Dijon Mustard and brown sugar, start with small amounts and increase how much mustard to brown sugar you like.
Salt and Pepper the salmon fillets
I spray a baking sheet with cooking spray, place the fillets skin side down. Slather the tops of the fillets with the glaze and put them in the top half of the oven.
Roast for about 12-15 minutes depending on your oven and how much you like salmon to cook.
I served alongside Rice and Roasted Brussels Sprouts.
Make it for company and at least six people so you have a teensy bit left over , these leftovers are just amazing the next day and hard to resist eating !
Use fresh blueberries which are in abundance now and if you want to make this in the winter and blueberries aren’t around you can always use frozen blueberries. It’s almost a must to serve this with vanilla ice cream, as it complements it so well! If you’d like, you can make this a day ahead for sure, I’ve even frozen it. It comes out perfectly. Now is the time to try and bake this delightful dessert with all of the beautiful blueberries out there.
1 pound blueberries or 3 1/2 cups – obviously fresh is best but if you want you can use frozen blueberries
1 tablespoon cornstarch or arrowroot
2 tablespoons lemon juice (fresh)
1 cup all -purpose flour
3/4 cup sugar ( you can use turbinado (raw ) sugar as well ( divided)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk ( don’t use fat free, if you must, use 2%) I prefer whole milk in baking or low-fat buttermilk always works.
3 tablespoons butter, melted
3/4 cup boiling water
Preheat the oven to 350 degrees. Spread the blueberries in an ungreased but sprayed ( I always use Pam to help with the clean-up) 8 or 9 inch square baking pan. Sprinkle with cornstarch
and drizzle with lemon juice. Set aside.
In a medium size bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Add the milk and the butter.
Stir until just combined ( shouldn’t be smooth) then drop mounds of dough onto the blueberries.
Pour boiling water over the dough and fruit. Sprinkle top with remaining 1/4 cup sugar.
Bake until the biscuits are golden brown and the blueberries are bubbly. 45- 60 minutes.
Serve warm or at room temperature. If you are preparing ahead , either frozen or in fridge, take out of freezer or fridge and bring to room temperature, I then put in oven till it starts to bubble.
Should serve 8
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 call them Hobo Packs.
Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.
Last night there were 4 of us so I used about 2 lbs. of chicken but kept everything else the same and it worked out just fine!
You’ll need heavy-duty aluminum foil for the grill.
Follow me on Instagram @cookingwithcandi
1 lb. chicken tenders–you can 1/2 them lengthwise into thin strips or leave them whole which is what I did. If you can’t find tenders use a cutlet and cut into thin strips.
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.
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.
Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out. Just 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.
Still recuperating from my partial knee replacement surgery but couldn’t face another take-out meal. Luckily for me I am in NYC now and was able to order all of my ingredients on line from Agata and Valentina and had it delivered and Joel cleaned up so all was good. This tasted as good as any Greek Restaurant dish I’ve had. I know the Italians think it’s against the law to put cheese on seafood but gratefully the Greeks don’t. This is super tasty and very easy to make. I served over orzo and it was perfect. I ordered my shrimp cleaned and de-veined and used very large (under 10 white shrimp). I used San Marzano canned tomatoes and delicious Greek Feta Cheese. The only thing I forgot to order was some fresh mint to sprinkle on top.
Extra Virgin Olive Oil
4 nice size garlic cloves, minced
Salt and Pepper –Use Kosher Salt and Freshly ground black pepper
1 large can San Marzano Tomatoes in juice –28 oz. size can
1/2 teaspoon crushed red pepper flakes
1 lb. large shrimp, peeled and de-veined. I used under 10’s and white shrimp. You can stretch this for more people with another 1/2 lb. which will probably get you to 3-4 people as a main dish. Figure 4 shrimp per person. Also the orzo stretches this as well.
1/2 lb. Greek Feta Cheese
1/2 teaspoon dried oregano
*2 Tablespoons roughly chopped fresh mint
Orzo according to package directions
Put 4 Tablespoons Olive Oil in a wide skillet over medium heat . Add the garlic and season with salt and pepper. ( about 1/2 tsp. salt and 1/4 tsp. pepper) You’ll want to season properly because shrimp and tomatoes need salt but remember feta is salty. Lower heat and allow garlic to soften in pan, sometimes I actually turn off the heat and let garlic just sit there for a few mins.
Open can of tomatoes and pour into saucepan with olive oil and garlic. I cut the tomatoes in 1/2 . I added more salt and pepper and red pepper flakes. I cooked the tomatoes stirring occasionally till very soft about 12-15 mins.
Put shrimp in a mixing bowl and add 1 Tablespoon Olive Oil and season with salt , pepper and if you’d like you can add a little more red pepper flakes here.
Put tomato mixture into a large earthenware baking dish.
Arrange shrimp over tomato mixture in one layer. I diced up my cheese and sprinkled over the surface and I sprinkled dried oregano . ( See photo) You can crumble cheese or dice it up — either way is fine.
I baked for 12 minutes and then put it on broil for another 3-4 minutes till tomatoes were bubbling and cheese got a little brown.
This dinner was just delicious. I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. I will give you a range of time for anywhere from under 16 to under 8. Timing will vary depending on your oven and the size of the shrimp you use. The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.
1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on
Extra – Virgin Olive Oil
3 cloves of garlic-minced
1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it
2 Lemons, 1 for zest and juice of, the other 1 thinly sliced
1 lb. Asparagus-trimmed
1 lb. Fingerling Potatoes–halved lengthwise
Kosher Salt and Freshly Ground Pepper–read directions for amounts
Preheat oven to 400 degrees.
Spray a large rimmed baking sheet for easy clean up
Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.
In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.
While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper, Set aside
Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.
After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes, potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.
When I removed from oven I sprinkled with lemon zest. Perfection on a plate!
*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.
I finally calmed down after the Holidays and needed to return to some clean fresh eating. Even though I really do love all the Passover food it’s nice to return to some lighter fare.
I actually served this on my Seder Table and it so delicious along side any meat dish . I particularly love it over grilled chicken or fried chicken cutlets.
Whatever and whenever you decide to serve this it will be most wonderful.
Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.
If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.
this is what I used feel free to substitute whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.
1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care
1 box grape tomatoes halved
1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2
1/2 cup diced red onion
2 Tbsp. Fresh Parsley , chopped
2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after
3 Tablespoons Lemon Juice
Kosher Salt and Freshly Ground Black Pepper
In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.
Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.