S’Mores Baked in the Oven

Posted on August 9, 2024 | Leave a comment

IMG_8638IMG_8636IMG_8639 IMG_8641 IMG_8642IMG_8634 IMG_8633 IMG_8632Oh Wow!!! what could be better??? truly easy and very little fuss perfect with the kids and perfect for the adults. Very rich and gooey. Whole thing takes about 40 minutes from start to finish and you can re-heat the sliced bars in the microwave for about 30 seconds if you have some left-over. It’s great for a large group and I would say about 12-15 servings here. Let’s hold on to the last few weeks of summer with this delicious dessert.

For a very traditional s’mores taste eat immediately, I think they tasted a little better after they cooled down for a bit. Whichever way you prefer them –this is a great recipe for a crowd. You can prepare first and then pop in the oven while you are having dinner. Enjoy!

*also I was able to obtain these amazing square marshmallows in the supermarket, if you see them –grab them otherwise just regular old marshmallows will do the trick.

Ingredients:

Crust:

18 graham crackers

1/4 cup granulated sugar

pinch of salt

8 Tablespoons unsalted butter-melted

*parchment paper — I think you’ll want to work with it for this recipe–it can get difficult once they harden to get them out of pan. Clean up was a snap with it.

Topping:

3 extra-large Hershey Bars (or 7 regular-size ones)

24 jumbo marshmallows–look for the large square ones

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9×13 Pyrex type baking pan with cooking spray and then line with parchment paper , allow an extra couple of inches of paper to hang over the edge.

In the food processor bowl, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium-sized bowl.

Add the sugar and salt to the graham crackers and stir to combine. Add the melted butter and stir until the crumbs are moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

Bake the crust for about 10 minutes or until the edges turn lightly golden. Let the crust cool off completely before adding chocolate. I probably let it sit off heat for about 1/2 hour.

Arrange the chocolate bars (see picture) evenly on the top of cooled crust, I had to remove 1 row of chocolate to fit it in pan and left a little uncovered crumbs around edges. Arrange the marshmallows on top of the chocolate, leaving a little space between each one (see photos) Marshmallows will expand slightly.

Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top. Probably about 10-15 minutes depending on your oven.

I couldn’t wait to eat them but I would suggest letting them cool off for  a little bit, cutting was easier when it cooled down ( after 15-20 minutes) I was able to cleanly cut slices. It’s more like campfire s’mores when you eat them hot out of the oven and certainly messier.

You can re-heat the sliced bars in the microwave for about 20-30 seconds. If you are keeping them , cut them and store individual slices.

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Summer Crumble — Peach and Blueberries

Posted on August 6, 2024 | 2 comments

photo 3 (6)photo 3 (7)photo 2 (6)photo 2 (8)A crumble or a crisp whatever you call it there is no reason not to make this simple delicious dessert. In the summer you have so very many seasonal fruits to choose from and all sorts of delicious combinations. I used peaches and blueberries today because the peaches are amazingly beautiful and I had an abundance of blueberries. Any stone fruit, berries, or pitted cherries will work. In the Fall I make this with apples and pears which is Joel’s favorite of all time. The fruit comes out soft and tender and the crumbly crunchy cap is ever so crisp. Delicious served warm with a scoop of vanilla ice cream. I had a lot of blueberries in the house but the blueberries do take over so all peach would be equally delicious as well .

I used an 8×11 pyrex but any baking dish around that size will work out just fine.

You’ll need a food processor to do the crisp topping this way. You must use cold butter straight out of fridge. I also added a little bit of chopped nuts but this is totally optional.

Plums and Nectarines work just as well. I also sprinkled a dash of cinnamon on the top (just a touch) right before baking , this is also totally optional.

Ingredients:

Fruit Mixture:

app. 8 cups sliced stone fruit, blueberries or pitted cherries I used peaches which I pitted, peeled and sliced and 1 container of blueberries (6 oz.) Use any combo you like.

1 cup sugar

2 Tbsp. Corn Starch

1 tsp. finely grated orange zest ( almost a whole orange)

2 Tbsp. of freshly squeezed orange juice from zested orange

pinch of kosher salt

In a large bowl toss fruit, sugar, cornstarch, salt, zest and juice together with a spoon. Set aside. I also sprayed baking dish with Bakers Aid cooking spray which is great stuff.

Preheat oven to 375 degrees.

Crumble Topping:

Ingredients:

3/4 + 1/4 cup of old-fashioned oats separated. 3/4 cup will be used at beginning and 1/4 cup at end.

1/3 cup all-purpose flour

1/4 cup light brown sugar ( firmly packed)

1/2 teaspoon kosher salt

1 stick chilled unsalted butter , straight out of fridge and this is important here. Butter should be diced into small pieces. Cut stick in half then cut into small uniform pieces.

Directions for crumble topping:

In the bowl of food processor with blade , pulse oats, flour, light brown sugar, salt together. Then through the top tube drop in diced cold butter and pulse until no dry spots remain, it takes a few minutes. Transfer to a bowl and add in 1/4 cup old-fashioned oats with your fingers.

Transfer fruit mixture to prepared baking dish, scatter crumble topping over the mixture. I added some chopped nuts and a little cinnamon at this point. Place baking dish on a baking sheet ( sprayed with cooking spray as well) and bake at 375 degrees for at least 50 minutes, check on it. You don’t want to pull it out too soon because you want the crumble to brown perfectly and the fruit will not thicken. You’ll know it’s ready by the color of the crumble topping.

Allow to cool for an hour.

  • last night I put together whole recipe and left in the fridge overnight. Next day a few hours before dinner I removed from fridge and baked it to have as dessert . Served in bowls with ice cream while it was still warm.

You can heat up before eating at 250 degrees covered for about a 1/2 hour should be enough.

You can freeze this as well. Take out the night before you’ll want it and let it defrost in the refrigerator, the next day take it out and let it come to room temperature before re-heating. I freeze it often and it works out quite well.

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Bowtie Pasta with Sausage, Peas, and Mushrooms

Posted on August 4, 2024 | Leave a comment

This is one of my “oldies but goodies” if you’ve been following my blog you most likely have seen this recipe or made this recipe and if you haven’t it’s time to make it.  It is a sauce-less pasta and a perfect week-night staple. One of our very favorite go to dinners.  Very light, very tasty, and very easy to make. There aren’t a lot of ingredients, and it doesn’t take a long time to make. My husband, Joel, hates green things and loves this dish. And he even eats all the peas on his plate, which makes me very happy.  Easy obtainable ingredients and a simple “light” sauce makes for a very easy delicious meal! Enjoy! One of the family favorites.

INGREDIENTS:

1/2 cup olive oil

1 lb turkey sausages, casings removed (just squeeze all the meat out; I like Italian-style turkey sausage) or chicken sausage works perfectly if I can’t find turkey or chicken sausage I use regular Italian pork sausage — and I like the spicy one but sweet will work just as well

1 box of cremini mushrooms (Baby Bella), approx. 10 oz. (roughly chopped) I actually used 2 small  8 oz. boxes because I had them ( not an exact science)

About 3/4 bag frozen peas (take them out of freezer about an hour before, just slightly thawed is perfect)

1 box Farfalle pasta (bow ties) or any pasta you like , bowties are perfect  (1 lb.)

Salt and pepper, to taste — adjust to your own taste , you can do at the very end but I usually add with mushrooms and then check at end

Freshly grated parmesan, to taste

DIRECTIONS:

In a large, sauté pan, heat up two tablespoons olive oil (medium to high flame). Add the broken up turkey sausage and make sure to break up the large clumps. Cook for about 10 minutes (I like the sausage browned). When finished cooking, remove sausage from the pan with a slotted spoon and set aside. Heat a little more olive oil (approx. 2 TBSP). Add the chopped up cremini mushrooms and kosher salt and freshly ground pepper to taste (approx. a little less than a teaspoon of each, depending on your taste. Keep in mind that sausage is naturally salty.) Sauté until all the liquid is gone—about another 10 minutes. Add the frozen peas and cook for a few minutes. Return the sausage to the pan and cook for another few minutes (I turn off the heat at this point and just let the flavors blend.)

*just a little note if using pork sausage it will throw off enough fat to cook mushrooms in so you will not need the extra 2 Tbsp. of Olive Oil

In the meantime, cook pasta (according to package) al dente. Drain the pasta, reserve about 1/2 cup of the cooking water from pasta (this is the trick with “sauceless pasta”) and add pasta to the pan with all other ingredients. Combine well, adding some of that pasta water at a time; as needed. Drizzle in the 1/2 cup of olive oil, mixing as you go. Taste for salt and pepper. I also add red pepper flakes, but I love spicy.

Serve with freshly grated parm cheese and you’re good to go.

*Serves 4 as a main dish and 8 as a side.

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My Most fav Lemon vinaigrette

Posted on July 31, 2024 | Leave a comment

I am a huge fan of lemons and citrus flavor and this salad dressing hits all the flavors that I love I even throw a 1/2 teaspoon of Honey in there for that sweet hit. If you want to omit the honey you can and you can substitute it with maple syrup if you’d like. This blows away store bought dressing and gotta say a little effort is involved but super easy, you can double on it if you’d like. You’re going to make this dressing again and again and again it’s easy versatile and delicious. You can drizzle it on a salad, a grains bowl, salmon, and veggies it will pep up anything and keeps well in the fridge. Enjoy! and you’re welcome.

Ingredients:

1/4 cup fresh lemon juice

1 garlic clove , minced

1 teaspoon Dijon mustard – I usually use a heaping teaspoon

1/4 teaspoon kosher salt or sea salt

a dash of freshly ground black pepper

1/2 teaspoon honey or maple syrup

1/4 cup extra virgin olive oil

Directions:

I put all ingredients except for olive oil in my mini processor, then drizzle in the olive oil give it a few whirls and it should be fine. If no little processor whisk in a small bowl and add olive oil slowly whisking as you go. The mini processor is a must for me does the garlic and whisks it all together.

I then put in a jar with a tight fitting lid ( see photo) and shake to combine before serving. It should stay good for a week in the fridge. Olive oil will solidify a bit but just take it out of fridge before serving to soften .

Enjoy!

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Tequila Chicken

Posted on July 29, 2024 | Leave a comment

Tequila Lime Orangey Chicken! yum. I love this marinade , it’s full of citrus , spicy and savory. Almost everyone has a bottle of Tequila in the pantry right? in case of emergency ????  Be careful with the jalapeno, use gloves. I sometimes leave a few seeds because we like it hot, but remove all seeds if you don’t like it very spicy. This marinade packs a lot of flavor. I always let it marinade overnight. It’s an easy recipe and I make it on the grill mostly in the summer, delicious cold as well used in salad the next day if you have any left over. Original recipe calls for 2 lbs. of chicken, I use the thinner chicken cutlets because I prefer them. Use whatever you like. This marinade is also delicious on chicken on the bone, just use a chicken cut up in 8’s.  I use a plastic bag to marinate the chicken in fridge. Right before grilling, I put chicken on a plate and lightly sprinkle with kosher salt and a little freshly ground black pepper, this is important because the chicken needs the salt and pepper.  The original recipe comes from The Barefoot Contessa .  I also think that this would be awesome cut in strips and served with salsa , guacamole and some soft tortillas.

Ingredients:

1/2 cup tequila — whatever kind you have in the house

1 cup freshly squeezed lime juice ( about 5 -6 limes)

1/2 cup freshly squeezed orange juice ( 1 – 2 depending on the size of orange, get 2 in the event you need more)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno ( seeded)

1 tablespoon minced fresh garlic ( app. 3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 lbs . chicken cutlets ( I used boneless, skinless) thin cutlets. You can use whatever you like I really prefer dark meat so often times I use that, up to you.

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a large bowl. I used my mini chopper for jalapeno and garlic. Pour over chicken breasts and refrigerate overnight. As I said I put all ingredients in a large hefty ziploc bag.

Heat grill, and spray or brush rack with oil to prevent sticking ( which I always do) Grill the chicken for about 4 minutes on each side ( depending on what kind of chicken you are using) they should have nice marks and be browned. Turn the chicken and cook other side for the same. Remove from grill to a plate. Cover tightly with foil, and allow to rest for a couple of minutes.

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Farmers Market to Table Gazpacho

Posted on July 28, 2024 | Leave a comment

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Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing.  It’s just quite wonderful to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best . There are many variations of this wonderful cold soup — take what you want from this one and put your own mark on it.

Ingredients:

1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.

2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green — you can also use an Italian frying pepper (cubanelle) if available or a light green pepper like an Anaheim, just core and seed all peppers.

4 tomatoes — Whole Foods and most grocery stores have beautiful produce this time of year so use the heirlooms if you can get them or any of the fresh tomatoes will do.

1 red onion

3 garlic cloves, minced or throw them into the food processor along with vegetables

3 cups Spicy V8 or use regular tomato juice

1/4 cup champagne vinegar or white wine vinegar

1/4 cup good olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno

* cilantro, chopped is a nice touch for garnish

*avocado cut up is also nice garnish

*shrimp is also a nice garnish

Directions:

I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. You can also use an immersion blender in a deep bowl–you may need to do it in batches or use a regular blender.

After each vegetable is chopped up add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper.  I like to drizzle olive oil slowly in while I blend it. Pour into a large bowl mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.

The second night I added shrimp and avocado.

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Raw Corn Salad

Posted on July 26, 2024 | Leave a comment

I found this recipe on one of my favorite food sites– Food 52 and I had to make this amazing corn salad which is absolutely no cooking at all. What could be better? The corn in the summer is so amazing and all of the other ingredients are readily available and  super easy to make.

I made a few changes from the original on Food52 but check out their site it’s worthwhile. www.food52

Ingredients:

4-5 ears of fresh corn shucked– I happen to have bought 5 ears of corn so I used all 5 don’t use less than 4

1 pint of small tomatoes–plum, cherry or whatever — halved

4 oz. of good feta cheese crumbled

1 cup chopped fresh basil

1/4 cup chopped fresh mint

1 can of Cannellini beans –or black beans or whatever kind of beans you prefer –rinse and drain before adding

Kosher Salt and Freshly Ground Black Pepper to taste

4-6 Tablespoons of Extra Virgin Olive Oil

1 Lime–halved

Directions:

Cut the corn off the cobs. Try to get as close to the cob as possible. This can be a messy process so I use a bundt pan and place cob in the hole of the bundt pan and cut down so almost all of the kernels fall in the pan.

Then in a nice size bowl I put the corn, sliced tomatoes, crumbled feta, herbs, and I added the beans.

I added 1/2 teaspoon of kosher salt and a few grinds of the pepper mill– taste and add 4 Tablespoons of the Olive Oil and the juice of half a lime. Mix well and taste if it needs a little more oil you can add and if you think it needs more S and P you can add now as well. I didn’t add more salt and pepper because the feta is salty and 1/2 teaspoon was enough. You can also add a bit more lime juice if you’d like.IMG_1611

Mix well before serving and serve immediately at room temperature.

Delicious!

 

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Posted on July 23, 2024 | Leave a comment

cookingwithcandi.com/2023/08/26/yellow-tomato-gazpacho-5/

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Making Pizza at Home with store bought dough

Posted on July 19, 2024 | Leave a comment

Making pizza at home with store bought dough is one of my favorite things to do. It’s easy once you get the hang of the dough and I found a few tricks along the way which help make it easier. The real trick to the dough is letting it rise and come to room temperature. If you try to work with cold dough out of the fridge it won’t work . You will need a rimmed sheet pan as well. I keep some dough in the freezer and take it out the night before and let it defrost in the fridge and the next day about 4 hours before I am using I place it on the counter ( in the sun even better) and let it rise and come to room temperature. There are many places to buy dough and you’ll have to find the best one by your home. I buy in Whole Foods when I am in Colorado and in NY Trader Joes , Whole Foods and your local pizza place or bakery will probably be happy to sell you a ball of dough. .Dough will need at least 3 – 4 hours to rise outside of the fridge. Nothing will happen to it so just set it out on the counter — I open the bag and let it rise away. My ingredients are simple and if you follow instructions you should be fine. Don’t be discouraged if the first few times it doesn’t come out perfectly — it took me a few times with the dough to really get the hang of it. Give it a try!

This is what I do and these are my instructions:

Ingredients:

1 bag Pizza Dough — for 4 people I make for 2 and we always have extra slices

16 oz. Pizza Sauce — if I have homemade I use that if not I always have a jar of Raos Arrabiata or Marinara on hand

Italian Seasonings — dry app. 2 tsp. you’ll have to eyeball it

flour for stretching dough — this is a must

Olive Oil Spray for spraying baking sheet — I like this better than using olive oil — either one will work on baking sheet

Parmesan Cheese

Shredded Mozzarella — app. 8 oz. more or less

Directions:

Let dough rise. Read notes above. Keeping the store bought dough on a counter for at least 3 hours or more. It will keep rising in the bag so I usually open the bag to give it room to rise. If you’re defrosting it do so overnight in fridge and then take it out the next day. You’ll notice it rising in fridge ( at least it should)

Pre-heat oven to 450 degrees — very important to get oven hot so make sure you’re oven is pre-heated

Spray baking sheet with Olive Oil Cooking Spray or using a brush lightly coat bottom of baking sheet with Olive Oil . I use a 12x 17 rimmed baking sheet . You don’t need a pizza stone.

Stretch the dough. On a clean surface ( counter top ) I put down a light amount of flour (enough for both sides) and you can always add more , the dough will help to expand the dough. Place raw dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out. I put my fists under the dough to stretch ( you don’t need a rolling pin) You can alternate between pinching the dough with your finger, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in circular motions. Usually a few motions will get the dough stretching. When it’s large enough gently transfer to the prepared sheet pan. I spread it out thin in center and more dough around perimeter ( crust) if there are holes in your dough pinch together dough or fold over the dough in that spot and get rid of them . I spread it out all the way to cover entire baking sheet . Don’t worry about your dough being a perfect shape. All pizza is delicious and beautiful.

Bake the naked pizza dough in the oven at 450 degrees for 7 minutes. During this time prep your toppings. I am sort of a purist so it’s sauce, cheese , and seasoning. Never add the toppings to raw pizza dough.

After par-baking the pizza dough, remove from oven and raise temperature of oven to 500 degrees. ( make sure it gets to 500) I add my sauce — spreading it out on dough, I leave a little room around perimeter ( see photo) , dried Italian seasoning ( if you’re using) parmesan cheese and mozzarella cheese . Obviously if you have other toppings you want to use this is the time to add.

Bake the pizza at 500 for another 10 minutes — all ovens vary so check on it after 7 minutes.

I like my cheese fully melted and a little brown in spots. Let it cool off for a few minutes before slicing .

I use a pizza cutter and get 8 slices .

Let me know how this comes out — tag me on Instagram story — I would love that.

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Fresh Basil Pesto

Posted on July 11, 2024 | Leave a comment
photo 2 (6) Chicken and Pesto on the Grill
photo 2 (8) Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi and this pesto sauce has summer written all over it. Basil is abundant in the summer and it’s great on pasta as well as chicken. Yummy Pesto was the original title for this recipe way back in 2011.  This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Enjoy!

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes
DSCN3588 Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for a few hours at least and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

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