Apricot Honey-Mustard Chicken


Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

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straight out of the oven–why you will want to have sprayed baking dish with cooking spray


Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did. This could also be a delicious addition to any Holiday Table.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.



6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients


Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this recipe was actually given to me by my daughter, jennifer. she has made it numerous times. always to raves from the family. i am going to make it this year for rosh hashana and it is so perfect for Passover.  it is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!


1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s


you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday and Have a Very Sweet New Year

My Favorite Macaroons–Traditional Style for Passover

photo 5 (40)I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.


3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)


Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

Passover Popovers

Super easy , super light and delicious. Give this one a try. These are delicious during Passover with some preserves for Breakfast as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo


1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil


Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.








New Meatloaf

I just purchased A Meatloaf in Every Oven written by Frank Bruni and Jennifer Steinhauer. I love meatloaf and it is the quintessential comfort food bringing back all the flavors of my childhood. I don’t remember exactly how my Mother prepared it but I loved eating it for dinner and having cold left-overs the next day. I have other meatloaf recipes on my blog that are also worth checking out. This one was originally written as Leslie Bruni’s Meatloaf but I made a few changes to the original recipe. I made it both ways and I loved the way I made it last night with Beef, Lamb and Pork. It’s rich and delicious. Who doesn’t love meatloaf? If you are in the mood for some serious comfort food this is my suggestion. And check out the fabulous book available everywhere books are sold and Amazon.

There are a lot of ingredients but I stock a loaf of white bread in my freezer just for times like this. You’ll need some whole milk as well. This isn’t the recipe for dieting I’m afraid, but sometimes you just gotta go for it. Ain’t nothing like the real thing.

Enjoy! and let the comfort begin.


I used 1 lb. Ground Beef Chuck, 1/4 lb. ground lamb, 1/4 lb. ground pork –you can just use 1 1/2 lbs. of Ground Beef Chuck or Dark Meat Turkey if you’d prefer. This recipe is for 1 1/2 lbs. meat.

1 medium onion-minced , so if you buy it diced give it some more cutting and get it into small pieces

1 Tbsp. Unsalted Butter

1 cup plain tomato sauce

1 1/2 Tbsp. distilled white vinegar

1 Tbsp. Dijon Mustard

1 1/2 Tbsp. Brown Sugar–dark or light doesn’t really matter but if you’re going to go shopping  buy light brown sugar, I think it looks better

1 1/2 tsp. Worcestershire Sauce

3 slices white sandwich bread, crusts removed and bread torn

1/2 cup fine breadcrumbs – I used what is known as “traditional ” bread crumbs, just don’t use flavored – you already have enough flavoring and it will add too much salt

1/2 cup whole milk

2 large eggs , lightly beaten

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper


Preheat the oven to 350 degrees.

Line a 9×13 with aluminum foil, lightly spray with a nonstick cooking spray. In a medium skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally. I like the onions completely transparent and softened (not browned). App. 10 minutes and set aside.

In a small mixing bowl, whisk the tomato sauce with the brown sugar, vinegar, mustard and Worcestershire Sauce.

In another small mixing bowl, dip the torn white bread in the 1/2 cup whole milk, then gently squeeze out the liquid with your clean hands . Transfer the bread to a large bowl and discard the excess milk. Add the onion, meat, breadcrumbs, eggs, salt and pepper and 1/4 cup of the tomato sauce mixture and mix until just combined.

*a little trick if you’re mixing meats like I did. Take small pieces of each different meat to mix together so that it’s well combined

Transfer to the pan. Firmly pat the meat mixture into a loaf , app. 9×5 should do it. See pictures of my loaf. Spread the remaining sauce over the top. Bake for 1 hour and check temperatures on an instant read thermometer inserted in the center should register 160 degrees. Let rest for 10 minutes and slice and serve. If it’s not cooked after an hour put back for 10 minutes at a time till your meat thermometer reaches 160 degrees.

I served with burnt broccoli and smashed potatoes! Yum!

*should serve 4-6 nicely depending on your eaters




Passover Cobbler

photo 1 (65)photo 3 (51)photo 1photo 4 (2) It is 2 weeks before Passover and I am trying to get out to you as many recipes as I can . This one is a very nice light fruit cobbler for dessert it is very easy to make and small prep time. It’s nice to make this with a few different fruits , I used apples, pears and strawberries. Use whatever fruits you like, but I will say that the strawberries added the zing it needed, I wouldn’t omit them. I used a whole pint of strawberries and sliced them thinly. Pretty tasty for a Pesach cobbler.


3 large eggs (room temperature)

3/4 cup sugar

1/4 cup Vegetable oil

3/4 cup matzo meal

2 tablespoons potato starch

6-8 cups fruit, peeled and sliced like apples, pears, and strawberries ( I used a whole pint of strawberries, 2 apples and 2 pears)

1/8 cup cinnamon sugar ( you can just make this yourself, 1/8 cup of sugar mixed with a 1/2 teaspoon of cinnamon)


Preheat oven to 350 degrees. Lightly spray a 9×9 square baking pan.

Beat eggs with sugar until well blended. Add the oil, matzo meal and potato starch and blend well. I used an electric mixer.

Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining cinnamon sugar.

Bake until the topping is set and just turning a tan like color, about 45 minutes. Serve hot, warm or at room temperature.

*If you let the fruit sit for a while with cinnamon sugar mixture the flavors really soak in. So if you have the time I would do this. If not , it’s fine as well.

This will freeze perfectly . Just let it completely cool down before freezing. I cut into squares for freezing.


Peach Farfel for Passover – crowd favorite

I believe my friend Audrey gave this recipe to me originally many years ago.  It has been on our Passover table ever since. Actually a few years back  I had thought I had it scanned into my computer (under Passover Recipes) and I couldn’t find it. Lucky for me, I know my friend Carol always makes it and her family loves it, so here it is. With 2 weeks to go till Passover I am going to try to post as many Passover Recipes as possible . This one is really a winner! Remember to read recipes through before making them, familiarize yourself with the recipe, the method, and the ingredients. This will help you when you go to actually make a recipe.
Recipes tend to spread out to a wide group of people, so they usually don’t get lost. Sort of the reasoning behind this website as I will now have all my recipes under one tidy little roof ! Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!


1 box matzoh farfel (I think it’s in a canister now only)

2 15 oz. cans sliced peaches

7 eggs

2 cups sugar

1 tsp. salt

2 sticks margarine, melted

2 tsp. vanilla

4 cups hot water


Preheat oven to 350 degrees.

Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.

In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.

Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.

Traditional Ashkenazi Charoset–Apple/Walnut

DSCN2703This is my easiest Charoset. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. This makes about 4 cups, but you can easily double it. My family loves it, so I always make a double batch. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!


3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)


After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

Chicken Soup with Orzo and Veggies

I made this beautiful delicious soup the other night for dinner. It was easy and I used lots of veggies that I had in the house. I used a Rotisserie Chicken and boxed chicken stock which made this easy and quick to assemble. Of course you can use home-made stock and roast a whole chicken yourself. I decided to make this at about 5 p.m. and it really was ready about an hour later. I like my soups to sit and simmer for a while so we didn’t eat it till 7 p.m. but honestly this soup could have been eaten an hour after it was assembled. Total chopping and cooking time is about an hour but like I said I let it simmer for almost 2 hours. Perfection in a bowl. You can obviously substitute with different types of vegetables in this soup. A loaf of crusty bread would be very nice alongside this soup.

This soup can be refrigerated overnight and you might need to add a little water to thin out the soup. You can also freeze for up to 3 months.

Many of you saw me post this on Instagram and Facebook–if not please follow me on Cooking with Candi on both–thanks

*should serve between 4 and 6 nicely as a meal



2 Tbsp. extra-virgin olive oil

1 medium carrot, halved lengthwise and thinly cut crosswise–or just thinly cut rounds

1 small turnip, diced

1/2 small sweet onion, finely chopped

1 small fennel bulb, cored and thinly sliced or diced whichever you like , I sliced thinly

1 celery rib, thinly sliced

2 garlic cloves, minced

Kosher Salt and Freshly Ground Black Pepper (or used coarse ground black pepper)

app. 1/4 lb. green beans, cut into 1/4’s or use yellow beans

8 cups Chicken Stock

12 cherry or small type tomatoes , quartered

1/2 cup (app) of frozen green peas

1 cup orzo, cook according to box directions for al dente and drained

a handful of arugula for each bowl thinly sliced, I used baby arugula

1 Rotisserie Chicken, remove skin and shred chicken off the bones


In a large heavy stock pot or enamel cast iron pot ( Le Creuset) heat the olive oil over moderate heat. Add the carrot and turnip, then add in the onion, fennel, celery , garlic and a generous pinch of kosher salt and cook, stirring vegetables occasionally , cook until veggies break down and get soft without burning, probably up to 10 minutes on a low flame.

Stir in the green beans then add in the chicken stock and bring to a simmer. Add in the tomatoes and peas. Simmer the soup over moderately low heat, partially covered, until the vegetables are tender, at least 1/2 hour and up to 1 hour. I simmered for about an hour.

While soup is simmering taste for Salt and Pepper. Season to taste. Right before serving you can add chicken to pot and heat through.

When we were ready to eat I placed orzo and arugula into bowls and ladled hot soup over the arugula and orzo!

Afterwards I added orzo to the pot and froze soup for future use in airtight containers.

You can freeze in a good freezer for about 3 months. I figure it will be something to look forward to when we return to Colorado in the summer. When you re-heat the frozen soup you’ll need to add water/stock it’s your choice . I usually just add a little water at a time till the desired consistency is reached.

Passover ’17

It is almost here and the buzzing about “what I’m making” has already started. I try to put it to the back burner till about 2 weeks before the actual shopping and cooking. I have to admit to already picking up farfel, matzo, and matzo meal and a few other key ingredients.  The stores have had Passover ingredients for a few weeks already and I see a few of you sneaking peeks at my Passover Recipes already. No denying it, it’s time to at least start thinking about your menu or what you’re planning on bringing to the Seder you will be going to.

I am going to start posting all the recipes that I think you’ll be needing to look at in the next week or so.  You can also go to cookingwithcandi.com and put in the title of the recipe you are looking for,  you can also put in Passover to the search box and the Passover recipes should come up . I will try and make sure that all Passover recipes are tagged appropriately. Please do not hesitate to email me or contact me on cookingwithcandi.com , I do try and respond to all inquiries. Any suggestions?  I am always open to new and different recipes even if my family always wants the same old recipes. Tradition is what it’s all about.

Here are some of the recipes you might want to take a look at:

Let’s start at the beginning.

Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Passover Popovers

Traditional Ashkenazi Charoset

Chicken Marbella-probably my go to Main Chicken Dish -it’s wonderful and spring like

Bree’s Slow Cooked Skirt Steaks

Slow Cooked Brisket-Super Easy

Happy New Year Brisket

Old School Meatballs (sweet and sour)

Un-Stuffed Cabbage

Apricot Honey-Mustard Chicken

Honey Roasted Chicken

Peach Farfel

Karyn’s Cranberry Apple Crisp for Passover

Chocolate Bark

Grandma Regina’s Farfel for Passover

Judy’s Apple Matzoh Kugel for Passover

Spinach Souffle for Passover-so very easy-Vegetarian/Dairy Side Dish

Chocolate Bark Surprise

Passover Cobbler

My Favorite Macaroons-Traditional Style for Passover



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Passover Cobbler



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Skirt Steak and Brody Birthday 004

Bree’s Slow Cooked Skirt Steaks- perfect for Passover because it frees up your oven


Traditional Ashkenazi Charoset with Apples and Walnuts



Peach Farfel -a must make dish