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 I originally made this in the winter and had to settle for “not so in season blueberries” .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! Woke up this morning and wanted to bake something new to bring to our friend’s house this evening. Fresh cherries and a new cherry pitter so let’s bake a cake that we can incorporate these beautiful fresh cherries into. I also added buttermilk but you can use regular milk, I had the buttermilk in the house and I just thought it would be perfectly fine to use in this recipe and it was. I found this recipe awhile back and have made some changes to the original. This is cherry season and they are just amazing but if you can’t find fresh cherries you can always use frozen and they’re already pitted as an extra added bonus. 
What I actually did to make the pitting easier was to freeze the fresh cherries for a few hours, usually they will work well right out of fridge but it was even easier to pit them while they were a little bit frozen. It’s always a little scary when you offer to bake something for someone and it’s the first time you’ve actually baked it yourself. This was delicious. Pretty light and very tasty, and a beautiful presentation . We had a wonderful night with our friends and a very Happy Fourth of July.
1/4 cup lime juice
3/4 cup buttermilk or regular milk ( I actually take milk out of fridge so it’s not very cold )
1/2 cup vegetable oil
4 eggs ( room temperature please)
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 cup cherries , pitted and cut into quarters ( fresh or frozen) I sprinkle a little flour over the cherries. (app. 1/2 a tablespoon of flour)
2 cups confectioner’s sugar
Zest of one lime
3 Tablespoons fresh lime juice
*if glaze is too thick add a little water, up to 1 tablespoon will probably do the trick, glaze did get a little thick so I did add tablespoon of water to thin out, use a whisk or a fork to get it going. You need to be able to spoon over cake so not too thick.
Preheat oven to 350 degrees. Grease and flour a standard bundt pan or just spray with Pam Baking Spray.
Combine lime juice and buttermilk in a small bowl and set aside.
In the bowl of an electric mixer, beat together the oil, eggs and sugar until smooth and creamy. Add the vanilla extract, the baking soda and the baking powder. Beat well to combine. Turn the mixer to low and add half the flour , then add the juice and milk , then the remaining flour, beat until just combined.
Pour about 3/4 of the batter into the prepared bundt pan. Sprinkle the chopped cherries over the batter. Pour the remaining batter over the cherries, covering them completely.
Place the cake in the preheated oven on center rack and bake at 350 degrees for 40 – 45 minutes. I actually cooked for 43 minutes, using a cake tester that came out clean.
Remove cake from oven and allow to completely cool before glazing.
Combine all glaze ingredients until smooth. Drizzle the glaze over the cooled cake.
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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One of the best things to come out of writing this blog is being in touch with so very many different people and getting inspired by their ideas as well as my own. Bree emailed me to tell me about this dressing that she made from Ina Garten. I was so happy for the email and a new dressing to make. I followed the salad dressing recipe decreasing the salt and changing the salad to a Bacon Lettuce and Tomato salad. So yum, and thanks again Bree for thinking of me and writing to me, I love that you thought of me and that you inspired me to make this new dressing. This is one helluva great dressing and it would make one helluva great dip. Another perfect summer salad. Thanks!
3 scallions, white and green parts , chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Dijon Mustard
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 – 1 teaspoon kosher salt to taste
1 tablespoon freshly ground black pepper
1 cup good mayonnaise ( you can use light but not fat free please)
1/2 cup Greek style yogurt , I used 2%
1/2 cup buttermilk, shaken ( you can use lowfat)
for 6 people you will use 3 small Bibb Lettuces, or Boston Lettuce or Romaine. Whichever you prefer. I could only find Romaine so that’s what we had. We like our lettuce chopped so that’s what I did.
2 large ripe tomatoes or small grape ones, whichever you prefer.
6 slices of Bacon ( I used microwave Bacon) it’s awesome–no fuss no muss
*1 red onion thinly sliced ( optional)
*avocado cut into chunks ( also optional)
I made all the salad dressing because it will keep in fridge for a few days , I used less lettuce and less other ingredients just for the two of us. I used the red onion and avocado for my 1/2 of the salad.
Place the scallions, basil, lemon juice, mustard, olive oil, garlic , salt and pepper in the bowl of a food processor fitted with the steel blade. Puree for about 20 seconds till smooth. Add the mayo, yogurt, and buttermilk and blend till smooth. Transfer the dressing to a container and refrigerate for at least an hour till flavors blend together . Put together salad ingredients and pour dressing on it. So delish! Great with protein on it, and this salad dressing would make a great dip for raw veggies! I love this dressing, we ate it 3 nights in a row!
Posted in Salad, salad dressing, vegetables, vegetarian
My new obsession seems to be this broccoli slaw. It is so easy to use, has a lot of crunch and tastes delicious in different ways with different dressings. This one is super easy to put together, and I used Vegenaise but you can clearly use Mayonnaise if you don’t care , either or. Ingredients are easy to obtain in almost any supermarket today. I used 1/4 teaspoon of cayenne and it had a bit of kick, if you don’t like the kick take it down a notch or omit it entirely and it will be just fine. This is a great raw summer slaw/pasta salad packing nutrients, crunch and sugar and spice. I used about 6 oz. of farfalle ( bowtie pasta) and again you could probably make this and leave out the pasta entirely if that’s the way you’d like it. I would then double the slaw. I bought the broccoli slaw in a 12oz. bag.
I love this salad. We ate it with my Lemon grilled chicken breasts for dinner
*easily serves 6 – 8 as a side dish and easily doubled
6 – 8 oz. of farfalle noodles ( bowtie)
1 bag of broccoli slaw ( mine was 12 oz. use up to 16 oz.)
1 cup sunflower nuts ( roasted and unsalted) you don’t need extra salt or slivered almonds would be nice
1 cup dried craisins ( you can use raisins, cherries or whatever dried fruit you prefer)
1/2 cup 2% plain greek yogurt – Fage is perfect
1/4 cup Vegenaise or mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar ( you need to neutralize the acid in vinegar)
*1/4 teaspoon cayenne pepper ( use at your own discretion) you know we love it spicy
app. 1/2 tsp. kosher salt and a few grinds of the black pepper mill — use a little at a time, and taste.
Cook pasta according to directions for al dente. Cool.
I put broccoli slaw, nuts and dried craisins in a large bowl. In a separate bowl, I whisked together the yogurt, vegenaise, cider vinegar, sugar, cayenne pepper and salt and pepper. I tasted dressing for salt and pepper, adjusted accordingly and ended up adding a little more salt, bringing the salt to the 1/2 tsp. I started with 1/4 teaspoon. Remember you can always add salt but you really cannot take it away, so be mindful.
Add bowties to slaw, and add the dressing and stir to combine. Taste for salt and pepper again. I didn’t add any this time around.
Posted in Raw, Salad, vegan, vegetables, vegetarian
Tagged Bowtie Pasta with Broccoli Slaw, Broccoli Slaw with Bowties, Vegan Style Raw Salad
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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Cooking with Candi 