When it’s so hot that you don’t want to step outside the air conditionied comfort of your own home this is a most perfect recipe to try. Fresh tasting , light and delicious . Enjoy!
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Monday re-blog and here is an awesome dessert to bake this week and put in the freezer for the weekend. If you have some time this week grab some of those amazing blueberries out there and bake this . Just another great blueberry dessert to make while those blueberries are so in season and abundant. I originally made this in the winter and had to settle for “not so in season blueberries” . Now I am going to bake this up with beautiful seasonal blueberries. I may even bake up two to keep in the freezer. I cut it up into bars and freeze them like that and take out whenever I want them. Yum ! Hope you have a great week and keep cooking with Candi.
I did it again, I bought the large box of blueberries (not even in season) and said I am going to bake something with these. So before said blueberries go bad I better find a recipe and go with it. I combined a few recipes that I had , kept my fingers crossed, made a mess in the kitchen , used too much butter, and here it goes. Sometimes I just don’t feel like using electric mixer even though I seemed to use a lot of different mixing bowls for this one. I had seen another recipe for a blueberry crumble but it called for shortening, so I substituted butter. It’s a lot of butter I know, but how much can be in one piece? My plan is to eat a little of this and freeze the rest for when my family comes out next month. As I was cutting it…
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Here is my Monday morning re-blog. I am actually going to be making this for a luncheon I am hosting this week. I decided to make this because it is a delicious make a day ahead delicious chicken salad. Ingredients are all easy to find and it is pretty easy to assemble dressing in the food processor. I love curry chicken salad .
I really love curry. I love the spicy warm flavor it has, and I love how it transforms this chicken salad from just any old chicken salad to chicken salad with kick. I went on a hike the other morning with 3 friends up to Hanging Lake in Glenwood Springs, we left early and were returning in the early afternoon and having lunch at my house. It’s lunch for girls who’ve just hiked for a few
hours, so you don’t need to be super diet conscious. It’s perfect for after hiking, and I have to say I can’t think of a time that it wouldn’t work just perfectly. I made it the night before and I will add the cashews right before serving. This recipe should serve 6 as it is, I cut chicken in 1/2 because we were only 4 and I had a quinoa salad and greens as well. I have been…
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Happy Fourth of July !
It’s the fourth of July again! Happy happy! Celebrating the fourth is always so much fun, bringing back memories of being a kid. Have fun, pursue a little happiness and please do check in on some of the recipes on my site that may help you celebrate the Fourth. Please subscribe for free and you will receive my emails and hopefully be inspired to cook something new. Happy birthday America!
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Here’s another awesome recipe for the summer. I posted this last July and if you’re looking for a wonderful cold salad for your barbque this Fourth of July this could be it. Play around with ingredients to your own liking, Red Wine Vinaigrette is awesome just the way it is. Enjoy and Have a wonderful Fourth of July.
This is a wonderful recipe I am passing on, the original was from Giada de Laurentis and I’ve since doctored it up to suit my tastes. Upon going to prepare recipe I realized that I didn’t have any garbanzo beans so I substituted red kidney beans. Feel free to add and subtract ingredients and do whatever you like with this delightful recipe. Sometimes you feel like pasta but not really and this is it. It is perfect at room temperature. What I mostly like about this recipe is that you can use what you have in the pantry and in the house. I have to say the mint and the basil gave it a wonderful fresh flavor and I wouldn’t omit them. Super Fresh! The vinaigrette is delicious and fresh tasting as well, so give it a try. It also cooks up very quickly which is always a plus for…
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Re-blog Monday and this recipe just jumped out at me from last July. Super good and super easy. How many different ways can we do Salmon should be my new blog. This corn salad was a great variation as well. Enjoy and Keep cookingwithcandi.
Always on the prowl for new recipes for Salmon. I usually cook it on the grill in the summer but this could easily be cooked indoors if no grill available. I actually cook this on a piece of aluminum foil on the grill, it really is like an outdoor oven. You can use a basket but I always find it makes such a mess. Whatever works for you, when I have placed fish right on grill it’s just a disaster, so I’ve taken to doing it this way. I played with these ingredients for the marinade and you know I took liberties with the cayenne pepper, so just put a sprinkle if you don’t like it too spicy. The marinade thickened up and it was perfectly delicious with a sprinkling of fresh cilantro. Cilantro can be eliminated but we love it, so it stays on in this house. I had some leftover ears of Grilled Corn…
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Since it’s Monday re-blog I wanted to re-blog one of my most favorite things to do with chicken on the grill. I use the pesto recipe that I have posted on my blog and marinate the chicken breasts in it. I didn’t have time to marinate for more than 2 hours and they were perfectly delicious. Just don’t overcook chicken , turn them every 3 minutes so they don’t burn . Shouldn’t take more than 8 minutes to cook . If you’re looking for something new to do with chicken on the grill and you missed this recipe last summer here you go. Enjoy!
A few weeks ago I made some fresh Pesto Sauce for Pasta, I successfully froze the remainder with a thin coating of oil. It came out of the freezer perfectly and I used it as a marinade for some chicken cutlets and it turned out to be so delicious that it is one of my new favorite ways to cook chicken this summer. I love Pesto made with fresh basil, cheese, butter and all those good ingredients why not use it on the chicken? Give it a try, make some pesto and use it for a marinade for chicken and for pasta. And remember if you’re freezing it just put a thin coat of olive oil on top, when it defrosts the oil just seeps into the pesto without disturbing it at all.
I am going to re-post my recipe from my BFF Susan, it is her recipe for Pesto which I still think is the best tasting…
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Here is a delicious vegetarian pasta which is a perfect pasta for the warm summer nights and quite frankly hearty enough for the winter. It’s a sort of pea pesto , perfect at room temperature or hot . Here’s the thing, Joel has been on a very strict no carb diet for a while now and he would hate this anyway, he wouldn’t ever touch anything this green. He told me it looked like it belonged in the Exorcist movie. Once again, he doesn’t know what he’s missing, his loss but a perfect time for me to make it since he wouldn’t eat it anyway. I must say I loved it but you gotta love peas. This is also a great dish for kids, they get macaroni which they all love and all the vitamins from the peas.
Season liberally with salt and pepper and don’t be stingy with the parmesan cheese. Not a lot of ingredients but all super flavorful. This one is very heart warming and comforting to me somehow. If you’re looking for a new take on basil pesto this could be the new one . I did use 3 tablespoons of butter and I know some of you are wincing but it’s a box of pasta it’s not all going into one individual serving. This can serve 4 -6 as a main dish and probably 8 as a side. All I can say is yum.
1 pound shelled small peas, fresh or frozen will do ( I used frozen )
10 ounces pasta, I prefer the small shapes for this. Macaroni, fusilli, cavatappi, penne etc.
3 tablespoons butter ( unsalted)
1 garlic clove , chopped
1/4 cup parmesan cheese, coarsely grated (more for topping)
Kosher Salt and Freshly Ground Black Pepper – I would start with 1/4 tsp. kosher salt and a few grinds of the pepper mill. Season according to your own taste.
In a saucepan add enough water to just cover the peas, bring to a boil and cook until tender– about 3 minutes should do. Drain the peas–but reserve the cooking water.
Cook the pasta according to directions for al dente. Meanwhile melt the butter in a small pan over low heat; add the garlic and cook gently for a few minutes. Remove butter from the heat.
Put half of the cooked peas in a blender or food processor with 6 tablespoons of their cooking water, the butter and garlic, and the 1/4 cup grated cheese. Puree unti smooth, adding more cooking water if necessary. Combine with whole peas that you didn’t puree
and season liberally with salt and pepper. As I said I started with 1/4 tsp. of Salt, it was enough for me. I gave pepper mill a few grinds , you will season according to your own taste.
Drain the pasta and toss with the pea sauce. Serve with more grated cheese if you like.
Posted in pasta, Uncategorized, vegetables, vegetarian
Tagged Macaroni and Peas, Peas and Macaroni, vegetarian peas and macaroni
This was one of the first posts I ever put on my blog. May 2011, before I even wrote a little story. This is my favorite lemon marinade, so very perfect for chicken cutlets. You’ll want to marinade overnight , other than that this is so super easy and cooking is a snap. Whenever I have a lot of people over this is my go to meal. It’s light and tasty, and you can grill them up very quickly. So next time you’re planning a get together or just for yourself remember this marinade with very easy ingredients. You’ll be happy you did. Have a great Summer and keep cooking. I promise you’ll be keeping this one .
Ingredients:3/4 cup freshly squeezed lemon juice (4 – 5 small lemons) (2-3 large)
3/4 cup Extra Virgin Olive Oil
2 Tsp. Kosher salt
Freshly Ground Black Pepper
1/2 teaspoon dry thyme
I use a large measuring cup to put all the ingredients into and use a small whisk to combine.
2 lbs Chicken Breasts (I prefer not too thick. Thin ones are good and are usually available. If not, ask the butcher to pound them.)
Let chicken sit in marinade overnight . I use a large baggie and squish it around. The longer it sits, the better. Before I put it on the grill, I usually put it into a glass Pyrex (easier to put on grill from Pyrex than baggie) and when it’s in the Pyrex I lightly sprinkle it with a little kosher salt, you’ll need to do this for a bit more flavor.
Put chicken on the…
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It’s re-blog Monday and this has got to be one of my most favorite salads of all time. It is also one of my most popular posts. You can be flexible with the ingredients and use what you like , this is the way I like it best. It’s a summer winner and really great for the whole year round and so darned good for you. Enjoy!
I love Quinoa and I love Kale. I saw this recipe on Dana Slatkin’s Beverly Hills Farm Girl site, it is a delicious healthy recipe which I highly recommend . I made a few changes in some of the ingredients I added. You can add or substitute to your heart’s content. I used her recipe for salad dressing, as I am always looking for new ways to re-invent the “wheel”. This dressing is very tasty and I highly recommend but any of the vinaigrettes that I have posted on here will do just fine. It is the summer , time to kick back and enjoy life. Part of enjoying life is eating, and eating well. I made this for dinner last night and even Joel took a taste, which is shocking. I don’t think it’s his favorite but it certainly is one of mine. It’s worth the effort and I plan on eating…
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Cooking with Candi 