Category Archives: Uncategorized

Sheet Pan Chicken Thighs with Mustard -Lemon and Garlic with Brussels

Posted on October 8, 2025 | 1 comment

Very delicious weeknight meal for the family or for just you! It’s easy and all in one pan with Brussels and red onions. Easy to put together, just try and marinate chicken for how ever long you can — at least 30 minutes and up to 48 hours in the fridge. The marination process is key — I did it for about 6 hours in fridge and removed from fridge to bring to room temperature before cooking.

I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs to get juicy and delicious tasting chicken.

Enjoy this meal bursting with flavor!

You’ll need a rimmed sheet pan, a large glass bowl, a small bowl, and I recommend using a kitchen thermometer which if you don’t have one you should own for cooking chicken.

Ingredients:

2 pounds of chicken thighs ( about 6 ) bone in , skin on

3 Tablespoons Olive Oil ( divided)

1 Tbsp. Italian Seasoning ( available dry in most supermarkets)

2 tsp. Kosher Salt

app. 1/2 ground black pepper

2 Tbsp. fresh Lemon Juice

1 heaping Tbsp. Dijon Mustard

1 heaping Tbsp. stone ground Mustard

app. 10 oz. Brussels sprouts trimmed and cut in half if very large cut in 1/4s and if very small leave whole

1 Red Onion cut into 8 wedges

6 cloves garlic minced

Directions:

To marinate the chicken, pat dry the chicken and put in a large bowl. In a smaller bowl add 1 Tbsp. Olive Oil, Italian seasoning, 1 teaspoon kosher salt, freshly ground black pepper, lemon juice , dijon mustard, stone ground mustard. I whisk it all together and pour over the chicken in bowl and with clean hands squish around the chicken and cover and place in the fridge. Take out of fridge and bring to room temperature before putting into the oven (probably a 1/2 hour)

Pre heat oven to 400 degrees

I spray baking sheet with cooking spray first, then place trimmed and halved Brussels sprouts on the sheet pan. I then put 6 garlic cloves in mini processor and add 2 Tablespoons of Olive oil to processor and when this is done pour over the Brussels and coat well and sprinkle the remaining 1 tsp. kosher salt and some freshly ground black pepper to them.

Place marinated chicken thighs skin side up on the sheet pan moving Brussels and onions around so the chicken touches the sheet . (see photo)

Bake uncovered at 400 degrees F. for 30 minutes then crisp the skin up and brown it under the broiler. I did it for about 4 minutes till I obtained a nice crispy skin. Check chicken temperature before serving but it should be 165 and perfect!

Served over rice and it was delicious.

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No Breading Chicken Parmesan

Posted on October 3, 2025 | Leave a comment

So delicious and so perfect. I used thin chicken breasts to start , if you’re using thicker ones you’ll have to monitor the timing of them a bit more and you can just use a meat thermometer to do so. This really couldn’t be easier and it was super tasty and is a cheese lovers delight. It’s lightened up from traditional breaded and fried chicken parm. *if you’re chicken breasts are too thick you can pound them with a meat mallet to the desired thickness — this is a very useful tool. Just place chicken cutlet between 2 pieces of parchment paper or plastic wrap and pound to desired thickness.

If you’re using 2 lbs I double ingredients

Prep and ingredients are super easy .

This recipe is for 4.

Ingredients:

1 1/2 – 2 pounds of thin chicken breasts — you can use thicker ones –read directions above for pounding chicken breasts

1 egg

3/4 cup grated Parmesan Cheese

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 Tablespoon Italian Seasonings — It comes in one jar and is available in most spice sections in supermarkets —

pinch kosher salt

1/4 tbsp. freshly ground black pepper

and because we like a little extra kick I add a sprinkle of crushed red pepper flakes

3/4 -1 cup Jarred Marinara or if you have home made that’s good too . I prefer Raos Arabiata or Marinara for jarred sauce.

Shredded Mozzarella — probably 1/2 cup to 1 cup depending on how much cheese you like — I like a good sprinkle of cheese — see pics.

A little olive oil for drizzle in pan before cooking

Directions:

Pre heat oven to 400 degrees

I used a large baking dish and sprayed with cooking spray and drizzled a bit of olive oil to bottom of pan — just a little

Beat egg in a wide enough bowl for dipping chicken

In a second wide bowl combine the parm cheese and spices and mix

Dip each piece of chicken in the egg and then the cheese, coating both sides. Place in prepared baking dish.

Bake for 20 minutes — since cutlets are thin this should be fine because you’ll be cooking more with sauce and cheese. If thicker cutlets you may need a bit more time.

Top each piece with sauce and shredded mozzarella. ( you can spread a little sauce in between chicken as well . I served over spaghetti and needed a little more sauce so this was enough. If you want you can heat up extra sauce in a small saucepan for spaghetti. Bake for another 10-20 minutes till chicken is 160 degrees when checked with meat thermometer and cheese is melted and bubbly. I like my cheese just slightly browned so you can turn to broil for a minute or so depending on your broiler but be careful you don’t want to burn the whole thing.

I served over pasta and had enough sauce for us.

That’s it folks — enjoy!

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Rosh Hashana 2025

Posted on September 12, 2025 | 2 comments

Summer is really over when you know it’s time to start prepping for the Jewish Holidays.

Rosh Hashana starts at sundown, Monday September 22 and ends at nightfall September 24.

Yom Kippur — the day of atonement starts sundown October 1 and ends at nightfall October 2.

Once again I will write up a list of recipes for you to check out and will try and post as many as possible starting today

Enjoy your families and friends and have a Happy Healthy New Year from our house to yours. If you have any questions for me please feel free to contact me either through my website , DM on Instagram. I will try and get back to you as soon as possible. I will be posting recipes on my website and check out my Instagram ( Cooking with Candi) for daily posts with a direct link to the recipe.

If you can’t find a recipe use this little shortcut– put the name of the recipe and cookingwithcandi into google, it will usually pop up.

Unfortunately you can’t hit on the title and get the recipe. But there is a direct link on Instagram.

Shana Tova

Happy Cooking from my kitchen to yours.

Recipes for Rosh Hashana in no real apparent order

  1. Un-stuffed Cabbage — Big recommendation for this delicious main dish. Pretty simple to make and beats trying to make stuffed cabbage . I promise you it tastes just as good.
  2. Happy New Year Brisket– brisket is always a winner and this one never disappoints
  3. Chicken Marbella–probably one of my favorites —
  4. Honey Roasted Chicken–equally as delicious and a little different flavor
  5. Old School Meatballs–yummy sweet and sour meatballs sure to please the whole family
  6. Noodle Pudding from Ellen– another delicious kugel from a friend of many years and a great cook
  7. Noodle Pudding from Julie –delicious as well
  8. Noodle Pudding with Apricot Nectar
  9. Mushroom barley –check out this delicious side dish–everyone loves this recipe all year round
  10. Kasha Varnishes–crowd favorite and very traditional favorite — comfort food at it’s best
  11. Julie’s Honey Cake –another winner from another friend who’s a great cook
  12. Grandma Sally’s Mandel Bread– a wonderful recipe from a friend who’s also a great cook
  13. Applesauce and Raisin Cake –sweet and delicious as your new year should be.
  14. Don’t let the Apples go bad cake–simple and delicious perfect for the Jewish New Year
  15. Baked French Toast –for Yom Kippur break fast– our family loves this one —

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Salmon with Hot Honey ,Dijon and Chili Lime made in the Air Fryer

Posted on September 2, 2025 | 1 comment

Simple to prepare and quick to cook and so delicious to eat . I made it in the air fryer but can be made in a conventional oven . I served alongside burnt Brussels ( family fav) and rice pilaf . Sort of perfect weeknight meal.

You may want to buy the seasoning Chili Lime — available in the spice section of most supermarkets and Trader Joes makes a good one, and can be ordered on Amazon as well.

It was perfection on a plate.

Happy September and Back to School and all of that.

Ingredients:

2-3 Salmon Filets — adjust seasoning for more

app. 1 Tbsp. Dijon Mustard

Olive Oil or Olive Oil Spray

Salt and Pepper

Chili Lime seasoning Blend

Hot Honey — I have a mild one in the house and it’s sort of perfect

Fresh Lime wedges for serving

Directions:

Pat and dry salmon filets first

top each piece with dijon mustard — I just spread a thin amount on top of each– add a little olive oil spray or a drizzle of olive oil, season with Salt and Pepper, and the chili lime seasoning and drizzle the hot honey over each filet.

Give it a fresh squeeze of lime at the end!

*air fryer instructions

spray inside basket with cooking spray

Preheat air fryer to 400 degrees for about 8-10 mins.

Then air fry for 6-8 mins. depending on the thickness your salmon or until it reaches your own desired doneness. 6-8 minutes is perfect for me . You’ll have to figure out what’s the best timing for you.

I like my salmon just cooked but everyone has different taste.

You can also bake in regular oven at 400 degrees . Use a baking sheet sprayed with cooking spray.

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S’mores Dip

Posted on August 30, 2025 | 1 comment

Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. Who says it’s only for camping out? This was made in the oven very quickly and came out perfectly delicious and perfect all year round.  A few 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!

Happy Labor Day!

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 –you can use minis or the large ones but I just used regular sized this time which are readily available

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 like a 9×13 pyrex would work . 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. Some of these photos show the jumbo sized marshmallows which will work just as well or you can cut them in 1/2. 

*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 Fajitas on the Grill

Posted on August 13, 2025 | Leave a comment

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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. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.

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. This is an optional option if no oregano– I like the flavor. 

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!

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Zucchini tomatoes corn and Feta — side dish or main –

Posted on August 6, 2025 | 1 comment

Thanks again to one of my most favorite cooks to follow Pamela Salzman. I love this recipe for the summer when the zucchini is fresh and delicious as well as the tomatoes and the corn. Can be served at room temperature which is always perfect. Pretty easy prep and comes together beautifully in a short amount of time. Grab the zucchini , tomatoes, and corn and get cooking on this one. I also added a jalapeño ( seeded) and some Basil for extra flavor. Perfect accompaniment to any BBQ or meal.

Ingredients:

2 medium size zucchini- diced

2 tablespoons butter (unsalted)

1 jalapeno seeded and finely chopped – if you don’t remove the seeds this will have a lot of kick, I removed almost all of the seeds

Kosher Salt and freshly ground black pepper to taste

2 -3 ears of corn –removed corn from cobs

1/2 pint of cherry tomatoes — halved

2 oz. of feta cheese , crumbled — I just sort of eyeballed it — didn’t use a lot as I didn’t want it to overpower the flavor of veggies

some fresh basil leaves torn by hand, just eyeball it

Directions:

In a large skillet (12″ or more) melt the butter over medium low heat. Add the zucchini and jalapeño and sauté until just tender about 5 minutes or so.

Add the corn, tomatoes, a big pinch of salt and black pepper to taste and sauté until the tomatoes soften, probably another 5 minutes or so. Taste for seasoning.

Transfer to a serving bowl, and top with crumbled feta and basil.

Enjoy!

and thanks again to Pamela Salzman for a delicious recipe.

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Sheet-Pan Feta with chickpeas and tomatoes–

Posted on August 4, 2025 | Leave a comment

I saw this recipe in the NYT Cooking Section by Ali Slagle and decided to make it as a side dish/main dish for my daughter who is a vegetarian. I ate it as a side dish and can attest to its tastiness . The feta is soft and creamy and plays nicely with the sweet juicy tomatoes and chickpeas are slightly sticky from the honey and if you’d like add some spice with crushed red pepper flakes. Eat with pita, salad hummus or even yogurt. This is what I did last night . It’s a simple meal which is delicious.

Ingredients:

2 cans (15 oz.) chickpeas ( garbanzo beans) drained, rinsed and as dry as you can get them

2 pints cherry or sungold tomatoes I used Sugarbombs which Whole Foods sells

1 shallot thinly sliced

1/4 cup Extra virgin olive oil

2 Tablespoons honey if you’re adventurous you can use Hot Honey for more kick but leave off the red pepper

1/4 -1/2 teaspoon crushed red pepper flakes

Kosher Salt

I used 1 block of feta sliced into 1″ blocks ( see photo)

Directions:

Pre heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil honey and crushed red pepper. Season with salt, then spread in an even layer. arrange the feta blocks among the chickpeas.

Roast until the feta and tomatoes are soft and the chickpeas turn a golden brown, 30-35 minutes. This is meant to be eaten right away and hot. The feta will harden as it cools so reheat the leftovers. You can add rice or a thin pasta would be perfect as well or orzo.

*you can use sliced red onion if no shallot

*fresh basil would be a nice addition

**if you’re not on board with the vegetarian version you can add some sausage along with chickpeas or chicken

*you can half recipe easily enough

*can sub halloumi for feta

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Summer Salad — Arugula, Farro and Peaches

Posted on July 31, 2025 | 1 comment

This is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.

Enjoy!

Ingredients:

3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked

5-6 ounces arugula ( I prefer baby arugula)

2 peaches , chopped

1/4 cup chives, chopped or chopped up scallions or none

I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona

I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.

Dressing:

3 Tablespoons Champagne Vinegar or White Vinegar

2 Teaspoons Honey

1/2 teaspoon kosher salt

a few grinds of fresh black pepper

5 Tablespoons of Olive Oil

Directions:

Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.

In a small bowl or glass jar place all ingredients for dressing, shake or whisk .

When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.

Delicious fresh tasting Summer Salad.

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Summer Salad

Posted on July 26, 2025 | 1 comment

I made this salad the other night and it came together so beautifully and it was very very tasty if I do say so myself. I made it with grilled chicken and bacon but if you want to keep it vegetarian you can . You can also serve chicken and bacon on the side if you’d like. It’s a yummy chopped up salad with lots of tasty items that I love together. The lemon vinaigrette dressing has a bit of kick but you can easily leave out the crushed red pepper. I used fresh butter lettuce but any lettuce will do .

Enjoy!

*this served 4

Salad Ingredients:

8 slices bacon — I used microwave bacon and cooked for 3 minutes and cooled it off and crumbled it. Of course you can use any type of bacon or omit — up to you

app. 1 /2 -1 pint blueberries

1/2 cup crumbled Feta or Goat Cheese — I hate blue cheese but if you love it use that

1 handful small cut up basil leaves

app. 4 cups farmers market lettuce or any lettuce you like — I used a soft butter lettuce this time–I tore it into small pieces

3 corn on the cobs kernels removed — leave it raw — it’s sweet and delicious

1-2 avocados — depending on the size of your avocados — I used 2 small ones

Grilled Chicken:

I used about 4 chicken breasts — small ones and brushed some olive oil and salt and pepper and a little dried oregano and grilled them on the grill for a few minutes on each side till done and set aside with aluminum till ready to serve salad and then cut up chicken into small pieces.

Lemon Vinaigrette Dressing:

I made salad dressing in my mini chopper — Perfect and easy if no mini chopper just mince garlic by hand and whisk all ingredients together adding olive oil in last slowly.

3 garlic cloves, finely minced

2 Tablespoons Dijon Mustard

1/4 cup Champagne Vinegar

3 Tablespoons fresh Lemon Juice

2 Tablespoons Honey

1/2 teaspoon kosher salt — more to taste — didn’t need it

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

I used my mini chopper and started with the garlic and put all other ingredients and added the olive at the end slowly.

Taste for salt and pepper but it was fine by me.

  • 1/2 teaspoon or more or less crushed red pepper flakes –we like kick and so did our guests so you may or may not want to use this which is fine

In a large salad bowl add in lettuce, chicken , blueberries, cheese, basil leaves, crumbled bacon, avocado and corn. Drizzle with the vinaigrette or serve salad and let your guests dress their own — up to you. Once salad is dressed serve immediately. I

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