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Un-Stuffed Cabbage–perfect for Rosh Hashana

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice.  Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe , adjust amounts for how much you’re making. I made 2 lbs. of meat but made full sauce as I was testing it out. You’ll want to use a large pot for this recipe. Enjoy!

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Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

Un-stuffed Cabbage

Old Fashioned Lemon Icebox Cake–No Baking at all

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Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend even if it’s a little strange this year.

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Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

Farro Salad

I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ or any meal for that matter.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

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Ingredients:

1 cup Farro

1 cup apple cider

2 cups of water

2 teaspoons kosher salt, and more to your own liking

2 bay leaves

8 Tablespoons extra -virgin olive oil

2 Tablespoons fresh lemon juice- I used 1 large lemon

app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)

app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless.

app. 2 cups Arugula

app. 1 cup torn Basil Leaves

app. 1 cup Mint leaves-cut up into smaller pieces

2 large radishes sliced thinly or rough chopped

Directions:

Farro:

In a medium saucepan, bring farro,  apple cider , dash of kosher salt , 2 bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.

Salad:

In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.

This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.

Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.IMG_1779IMG_1780

Soy Honey Garlic Chicken

sauteed sliced brussels sprouts

Beautiful Day in the Neighborhood

Beautiful Day in the Neighborhood

Last night I had chicken breasts defrosted and had absolutely no idea what I was going to do with them. I wanted to do a quickie dinner with not a lot of ingredients and then I checked the pantry and fridge and had soy sauce ( always) had some honey ( always) and garlic (always) and I had some scallions in the fridge– perfect!

This is what I did– this was obviously a very loosely prepared meal but I did keep track of my measurements for you. If you use 2 lbs. of chicken just increase the ingredients. If you don’t have honey use brown sugar .

I served with rice and shredded sauteed brussels sprouts. ( recipe @cookingwithcandi.

This recipe literally came together in 15 minutes.

Stay Safe and Stay Healthy and Stay Home for the most part.

Ingredients:

1 package of boneless, skinless chicken breasts. app. 1-1 1/2 lbs. I cut into small cubes app. 1 inch size cubes. You’ll want pieces to be more or less the same size for even cooking purposes.

2 teaspoons Olive Oil or Canola Oil–this was enough oil

Kosher Salt and Freshly Ground or course Black Pepper

3 Tablespoons Honey

3 Tablespoons low-sodium Soy Sauce — use what you have in the house but I always try and buy low sodium

3 garlic cloves–minced

*Red Pepper Flakes — use 1/4 teaspoon and this is totally optional , adjust for how spicy or not you would like– we like spicy so I probably used 1/2 teaspoon

I served with scallions (sliced into thin small pieces) , rice and sauteed sliced brussels sprouts. Any veggie would be great especially broccoli but Joel has gotten so great with veggies but broccoli is still on the no fly list. But he eats and likes brussels so we stick with that.

Directions:

Heat oil in a large skillet over medium -high heat. ( I sprayed skillet first for easy clean-up)

I cut up chicken and put in a bowl and sprinkled lightly with Salt and Pepper — remember to go easy with the salt because the soy sauce packs a lot of sodium

Make the glaze– whisk together the honey, soy sauce, minced garlic and red pepper if you’re using in a small bowl until well combined.

Add the chicken cubes to the skillet and brown up on one side , app. 3- 4 minutes.

After the initial 4 minutes with a spatula I moved chicken around and added the sauce to the pan and tossed to coat the chicken pieces. I cooked another 4-5 minutes until chicken looked cooked through but not over-cooked. I threw in the cut up scallions and plated it up over the rice . ( see pics)

*you can substitute boneless, skinless chicken thighs in place of the chicken breasts , the thighs will take a little longer to cook up though.

I think this was healthy for the most part and pretty darn good for a thrown together meal at the last minute.

Oh and I added a picture of the beautiful Colorado spring day .

 

Baked Chicken Caprese

 I sort of threw this together and I have to say this meal came out delicious. I served over zucchini noodles (zoodles) and some sliced roasted fingerling potatoes. Feel free to use pasta and since the sauce is so delicate and light I would use an angel hair type of pasta.

This was a lightened up version of a Chicken Parmigiana and it satisfied my yen for Chicken Parmigiana but much lighter than the usual fare.

Enjoy! Stay Safe and Stay Strong

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Ingredients:

3-4 Chicken Breasts — I used 4 Thinly sliced Chicken Breasts

2 Tablespoons Olive Oil

3/4 Teaspoon dried Basil

3/4 Teaspoon Dried Oregano

1/4 Teaspoon Garlic Powder

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

1 -2 Cups Fresh Tomatoes– I used Campari Tomatoes and sliced in 1/2 I preferred a larger tomato here since they really break down and make a sauce from the heat . If you can’t find Campari Tomatoes use 2 pints of grape tomatoes and slice in half.

1/3 cup Red Onion — diced

3 Tablespoons Balsamic Vinegar

2 Tablespoons Brown Sugar

1 – 2 cups Shredded Mozzarella– if you’d like you can also use Fresh Mozzarella –sliced

Directions:

Preheat oven to 425 degrees.

Place Chicken Breasts in a large baking dish or cast iron skillet. Sprinkle with Olive Oil, basil, oregano, garlic powder , salt and pepper

Place halved tomatoes and diced red onion all around the chicken

Sprinkle with balsamic vinegar and brown sugar

Bake for 18-20 minutes depending on the thickness of the breasts. I did app. 18 minutes because these were thin sliced breasts — thicker ones will take a few minutes more

After chicken is cooked through (peek at it with a little slice )sprinkle with the cheese

Set oven to broil and place baking pan on the top rack. Broil for about 5 minutes, or until cheese is melted .

I served with Zucchini noodles and roasted fingerling potatoes.

Delicious!!!

 

Passover 2020

I don’t even know where or how to begin writing this. Since most of us including myself are not going to be with their families and extended families for the Seder this year. We ask should we do it? Should we observe? I’ve been wrestling with these questions all along and have gone from upset to angry to just plain heartbroken. Between the current state of affairs which has me filled with anxiety and terror to the fact that I don’t know when I will see my children and grandchildren again. To say this night will be different from all other nights is a total understatement since who even knows what night it is.

We decided to observe the 8 day ritual of no bread which will add a further burden to our already difficult state of affairs. We decided to do it for tradition sake.

So even if you make one or two traditional dishes or none at all — sit down with whoever you can — even if it’s on zoom. And say a few traditional lines and I will do my part by providing you with some recipes and if you can get the ingredients please do so and follow along.

For sure I am not happy about this situation but have vowed to try and make the best of it and do my part. I am social distancing and I am staying home and since I can’t get take-out out here in the hills of Colorado I am cooking every night.

So make matzoh balls — make a chicken– make haroset– make something or order something that will help to make you feel like you’re celebrating Passover. Even if it’s just Matzoh! how about Matzoh Brie? easy to make and delicious to eat.

I will be posting recipes starting tomorrow but if you’d like a sneak peek put Passover Recipes into the search box on my site or google Passover Recipes @cookingwithcandi and they should come up.

Be Safe and Be Smart and Stay Home.

Another Banana Bread

Just what the world needs now is another Banana Bread right? Well guess what bananas still go uneaten in the time of Corona and I can’t bear to throw them in the garbage. Yes sometimes I freeze them for smoothies and I will even freeze them ( without skin) for future banana breads/muffins. In any event this is the recipe I used the other day. Feel free to double if you want two banana breads. I actually didn’t have any baking soda so I tripled up on baking powder! I googled it and asked how to substitute Baking Soda? and found out that you can triple up on baking powder which I did have.

Just a little note about freezing bananas: they do free beautifully –peel and place in a ziploc bag in the freezer. When you’re ready to use them place in a colander in the sink to drain–they’ll give up a good amount of liquid and I must say not look particularly good but they work quite beautifully.

Also if no buttermilk– place 1 teaspoon of white vinegar or lemon juice in a liquid measuring cup. Fill cup with milk to 1/4 cup line. Let stand for five minutes and this should be fine.

I hope that you’re all well and handling this unique situation to the best of your ability.  I find some comfort in the knowledge that we’re all in this together. Hopefully we’ll see our way out of this soon. Stay safe and please stay home. If you’ve never cooked before maybe this is your opportunity to do so and if you’re an experienced cook who’s just looking for some new recipes I hope I have been of some value.

Post your photos on Instagram and tag me — I love to see what you’re cooking. Follow me on Instagram @cookingwithcandi

Stay Well.

Ingredients:

1 cup sugar

1/2 cup unsalted butter, softened

1 1/2 cups flour — I don’t bother sifting but if you’d like to go right ahead

1/2 tsp. baking soda

1/2 tsp. table salt

2 eggs– best at room temperature

1 tsp. vanilla extract

1/4 cup buttermilk

*1/2 -1 cup chopped walnuts and this is optional I used more because we like them — totally your call

4 over ripe very black bananas–mashed

Directions:

Pre-heat the oven to 350 degrees.

I use cooking spray on a loaf pan if no cooking spray butter generously

In a stand mixer, cream butter and sugar until light and fluffy

In a separate bowl, whisk together flour, baking soda and table salt

With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

Add the flour mixture and mix until just combined. I never dump in the dry ingredients all at once , I add a little at a time.

Pour batter into your loaf pan or muffin pan . Bake for app. 1 hour — check it after 50 minutes –mine was done. 

Remove from oven and let cool . You can turn out immediately on to a cooling rack or just let it cool down sufficiently and then turn out which is what I did.

Enjoy!

  • I use a metallic baking pan which measures 8.5 x 4.5 a standard loaf pan
  • * you can also make banana muffins and use a muffin tin

Cauliflower Fried Rice

I picked up a couple of bags of cauliflower rice last time I was in the supermarket and I made a cauliflower pizza one night and then I made this rice last night. The original recipe was posted back in October 2018. I have to admit that since you can now find  cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages and this is a “game changer”. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s and Whole Foods. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious I have added chicken and shrimp but you can certainly leave it vegetarian and add more vegetables or tofu.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. I served it up in a large bowl and it was really a filling delicious dinner. Of course because of quarantine due to Corona I haven’t shopped as much and only had frozen peas not peas and carrots and it was perfectly fine. If and when you get your food delivery just pick up some of these ingredients and you won’t be sorry.

Today I will heat up leftovers for lunch since we are all eating at home now and maybe throw a fried egg on it!

Follow me @cookingwithcandi on Instagram and if you do make one of my recipes please post and tag me — I love hearing from all of you and let’s face it what else do we have to do these days? and social media helps to keep us all social.

Stay safe and be smart my friends.

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste–add to your own liking and you can even leave it on the table and have everyone add to their own liking

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*chicken, shrimp whatever protein you like . I used thin chicken cutlets that I  cooked in a pan ( sprinkle with salt and pepper first) and in a little vegetable oil just cook till ready. if I were making for more people I would probably add about 1/2 lb. of cutlets diced up. Cook breasts and then cut up or cut up and cook quickly in a pan they will finish cooking in the rice.

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

 

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough. After the first five minutes of cooking I throw in the cooked protein that I am using and continue to heat it all up stirring as I go. If you ‘d like you can also add more soy sauce at this point. Just heat till hot and serve.

This is a very loose recipe so please feel free to experiment.

 

 

 

 

 

Creamy Butternut Squash Soup (no cream)

This is by far one of my most favorite recipes ever! Super Easy and Super Delicious and did I mention Super Easy? I realize in these trying times we all can’t get to the supermarket or corner fruit stand but if you can manage to get some cut up butternut squash I highly recommend making this recipe. I use an immersion stick blender but a regular blender will do done in batches and please wait for soup to cool off before blending.

I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg.

*our daughter Kerri is a vegetarian and when making it for her family I swap out chicken broth for vegetable broth

*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving. Totally not necessary but just saying.

And clearly this recipe can be cut in 1/2 for a smaller group but I always make more and freeze it. Upon defrosting you may want to add a little more broth and if you don’t have broth a little water won’t hurt it.

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Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth–you may need more –I add sometimes before I blend

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil and butter . When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes).  I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup .  If you need more broth add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

Greek Chicken–Sheet Pan Style with Potatoes and Lemons

These are strange times we’re living in my friends and followers and a home-cooked meal is something we can be in control of and feel so very good about serving to our family. It’s good to be in control of the ingredients we use and know what you’re eating and who handled it. Stock up the pantry and the freezer as best you can and start cooking.  Stay healthy and be smart and safe.

This recipe kept coming my way through a friend and for some reason I hadn’t made it till the other night. Let me just say that it worth the wait. It was so delicious and it’s one of those recipes I will definitely make again and again. Thank you Eliza for continuing to tell me about it and for your input always. A big thank you to Pamela Salzman for this wonderful recipe and you should all check out her blog @pamalasalzman.com 

I pretty much followed the recipe as is and the marination is key to it’s success so don’t skimp on that part. Just keep in mind when cooking on a sheet pan all together –the pieces all need to be as uniform in size as possible so that they cook together at the same approximate time. So meat needs to be the same size and the veggies should be as uniform as possible.

So thanks again to Eliza and Pamela Salzman for this wonderful recipe.

Ingredients:

1/4 cup extra virgin olive oil plus a little extra

1/4 cup fresh squeezed lemon juice (app. 2 large lemons) plus 1 lemon thinly sliced

1 Tablespoon Red Wine Vinegar

1 Tablespoon minced garlic — app. 2 large cloves

2 Tablespoons dried oregano plus extra for sprinkling

2 Teaspoons Kosher Salt or Sea Salt whichever you have on hand, plus extra for sprinkling–I used Kosher Salt and it was just fine

Freshly ground Black Pepper, to taste

Chicken– you can use 8 thighs– or 4 bone in skin-on chicken breasts ( cut in half if desired) or mix it up 1/2 white and 1/2 dark meat

1 red onion–cut into 1/4 inch wedges– onion will fall apart and that’s the way it should be!

1 lb. Yukon Gold Potatoes , diced into 1 inch pieces–** important to keep all the pieces app. the same size to insure equal cooking 

Directions:

In a large bowl , whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.

Place the chicken in the bowl and toss to coat all the pieces. Allow to marinate overnight or at least 6-8 hours. I recommend overnight or first thing in the morning.

Pre-heat oven to 425 degrees and I sprayed my stainless sheet pan . You can use parchment paper but not necessary if you spray.

I took Chicken out of refrigerator and brought it to room temperature. Then I put potatoes and onions on the sheet pan sprinkled with a little olive to finely coat and then I added chicken and lemon slices and sprinkled with salt , pepper and a few pinches of dried oregano. This step was important for me as I felt the chicken needed a little more salt and the potatoes definitley did. I mixed around so the marinade got on everything as well.

Bake for about 35-45 minutes until chicken is cooked through and the internal temperature is 165 degrees. Breasts could take a little longer — mine didn’t. My chicken was also browned beautifully if you’re wanting it to be more browned stick under the broiler for a minute or two and keep your eye on it if it needs more time. Chicken should be cooked through before this step though.

I also roasted a mix of cauliflower and brussels sprouts which added a nice flavor . Plus a small green salad with mustard dressing. This was our dinner and I will be putting this on repeat for sure.

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