Chicken Marbella–perfect for Holiday Cooking

Posted on September 6, 2023 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook. It has been a staple on my holiday table for as far back as I can remember. It’s really a perfect recipe for any time of the year.

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Posted in chicken, Passover Recipes

Rosh Hashana 2023

Posted on September 5, 2023 | 11 comments

You know that summer is officially over when it’s time to prep for the Jewish Holidays. At least in my house anyway. Time to wind it down and ready myself. The first night of Rosh Hashana is Friday September 15 this year. Yom Kippur starts on Sunday September 24.

It’s still summer and hard to wrap your head around it but before you know it it will be here.

Once again I will write up a list of recipes for you to check out and one by one I will try and post as many as I can for you.

Enjoy your families and have a Happy Healthy New Year from our house to yours. Remember if you have any questions get in touch either through this website or my instagram or facebook — DM me and I will try and get back to you as soon as possible. I will also be posting Rosh Hashana recipes on Cooking with Candi. Check out my instagram for daily posts. I may try and add a few new recipes here but for now this is the tried and true “oldies but goodies” version.

I am on Instagram as Cookingwithcandi and FB — I try and respond promptly . Also you can just ask questions in the comment section of my blog.

Shanah Tovah

Recipes:

Un- stuffed Cabbage — I highly recommend this delicious main dish — pretty simple to make and beats trying to make stuffed cabbage but tastes just as good.

Happy New Year Brisket— Brisket is always a winner and this one never fails

Chicken Marbella— probably one of my most favorite Chicken Holiday Dishes

Honey Roasted Chicken— equally delicious and a little different flavor

Old School Meatballs— yummy Sweet and Sour meatballs sure to please whole family

A Noodle Pudding from Ellen-– another delicious kugel from an old friend and great cook

Another Noodle Pudding from Marcy — this one’s excellent if you’re looking for a kosher non-dairy kugel

Noodle Pudding with Apricot Nectar— probably one of the best kugels of all time

Noodle Pudding from Julie— delicious as well

Mushroom Barley-– check out this delicious side dish — everyone loves this all year round

Kasha Varnishkes— a crowd favorite and an old school recipe — perfect comfort food

Julie’s Honey Cake— another winner from a great cook

Grandma Sally’s Mandel Bread-– also from a friend and a wonderful recip

Applesauce and Raisin Cake — sweet and delicious as your new year should be

Don’t let the Apples go Bad Cake-– simple and delicious perfect for the Jewish New Year

11 Comments

Posted in Uncategorized

Shrimp Scampi–Classic

Posted on September 2, 2023 | Leave a comment

This photo was taken with a Spanish type rice. Any rice , pasta or all by itself — perfection on a plate!

Finished Product

Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house. Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

Perfection on a plate.

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice and using a large spoon poured any excess sauce over the shrimp (as much or as little as you’d like) I then sprinkled with a little fresh chopped parsley and Voila!!!!

This shrimp would be delicious served over rice , pasta or all by itself.

Enjoy!

Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 31, 2023 | Leave a comment

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 !

Visit me on Instagram @cookingwithcandi

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.

Chicken in One Pan with Garlic, Tomatoes and Potatoes

Posted on August 29, 2023 | 1 comment

chicken nestled in the baking pan with vegetables

cut up potatoes, tomatoes, fresh thyme and pieces of smashed garlic.

finished product–crispy chicken with delicious veggies

You all know by now how very much I love one pan meals. I am talking about everything goes in one pan into the oven and cooks. Not slow cooked just regular meals in one pan!!!!! So simple to prepare , you’ll look like you really know what you’re doing and so delicious to eat. This one got a ringing endorsement from Joel and he’s as fussy as they come. This one should be perfect for whole family and should serve 4 . This is what I did. Last night I just used chicken thighs you can use whatever parts of chicken you prefer. Skin on Bone in is preferred here.

*you’ll need a large baking dish, I used a ceramic one as shown. Pyrex works well here as well.

Ingredients:

1 1/2 lbs. Yukon gold potatoes ( I used about 4 for just the 2 of us ) peeled and cut into about 8 pieces each potato, you’ll want potatoes to be uniform in size so they all cook the same amount of time

6 cloves of garlic smashed ( take the whole garlic clove and whack it with the back of the knife and then remove skin)

1 pint cherry tomatoes or grape tomatoes

2 Tablespoons olive oil

app. 12 sprigs of fresh thyme

app. 1 – 2 teaspoons of kosher salt for potatoes and chicken

app. 1/2 to 1 teaspoon freshly ground black pepper

*1/4 teaspoon crushed red pepper–we love the heat but if you don’t just omit

1 whole chicken cut up in 8’s or 10’s , I ask butcher to remove the backbone and cut into 8’s or 10’s. App. 3-4 lbs. total or 6 chicken thighs bone and skin-on

Directions:

Preheat the oven with the oven rack in the middle to 425 degrees.

Spray the baking dish with a cooking spray (Pam) I mean you want the baking dish to clean up easy right?

Peel the potatoes and cut up into bite size pieces. Add to the sprayed baking dish . Smash and peel the garlic. Rinse the tomatoes and add as well along with the thyme.

Drizzle with the 2 tablespoons of olive oil. Season with about 1/2 teaspoon of salt and app. 1/4 teaspoon of freshly ground black pepper and the crushed red pepper. Toss it all together with your clean bare hands and spread into a single layer.

Rinse the chicken and pat dry with paper towels. Season both sides of the chicken with app. 3/4 teaspoon and 1/2 teaspoon of black pepper. I am pretty liberal with the salt here because I feel chicken can be rather bland. Use at your own discretion and what works best for you and your family. Place the chicken amongst the vegetables , see my pictures for how I did it. Roast until the chicken is cooked through and the potatoes are tender. App. 50-60 minutes.

*A little note on the chicken. I checked my chicken after 50 minutes and it was done so I removed to a plate and covered with aluminum foil to keep warm . I placed potatoes back in oven for another 10 mins. or so till they were done. Delicious! the tomatoes burst and were perfect served alongside the chicken and potatoes.

*to check doneness of chicken–a meat thermometer inserted into the breast at middle part should read 160 degrees.

1 Comment

Posted in chicken, One Pot Cooking

Tagged Chicken, chicken in one pot, chicken with garlic potatoes and tomatoes, one pot cooking, roasted garlic chicken

Yellow Tomato Gazpacho

Posted on August 26, 2023 | 1 comment

I had purchased the most beautiful yellow tomatoes and figured I would make gazpacho. Gazpacho is by far one of my most favorite summer time soups. This one is fairly smooth. Before serving I added avocado and served with tortilla chips for a wonderful most satisfying meal. This is also super easy and you’ll look like a pro if you just follow these easy directions. You’ll need a decent blender and a few easy to obtain ingredients and you have a wonderful additional to any meal or a nice light lunch. This time I used beautiful yellow tomatoes, you can use any color you’d like and you can use any kind of tomato from the small grape or cherry tomatoes to the larger ones. The yellow tomatoes with the flecks of jalapeno made a strikingly beautiful soup. I have another recipe titled “Farm to Table Gazpacho” it’s more of a traditional gazpacho! I am going to re-post it as well.

Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.

Directions:

In a blender, puree the halved tomatoes and garlic with 1/4 cup of water. While the machine is on I gradually add the olive oil until fully incorporated. Transfer to a bowl then stir in the jalapeno and season with salt and pepper. Refrigerate until chilled, at least an hour or so, better overnight.

When you’re ready to serve ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips. If you leftover shrimp it is also delicious to add and makes it more of a meal!

1 Comment

Posted in Raw, vegan, vegetables, vegetarian

Tagged gazpacho, vegetarian gazpacho, yellow tomato gazpacho

Summer Crumble — Peach and Blueberries

Posted on August 24, 2023 | Leave a comment

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, berries 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.

Palisades Peach Muffins

Posted on August 20, 2023 | 3 comments

All these amazing fresh peaches from Palisades, Colorado and I am going to use them in something yummy , comforting and delicious. These muffins aren’t cloyingly sweet although I did sprinkle some turbinado sugar on top, which do add a bit of sweetness but not too much. The muffins themselves are really moist due to the buttermilk, and by all means you can use regular milk. I had low-fat buttermilk in the house and wanted to use it. These muffins would also be just delicious with blackberries, raspberries or blueberries. Who could resist these peaches though . It’s peach time for sure.

This recipe as is made 16 rather large muffins and all you need is a large bowl and a muffin tin. I didn’t use my electric mixer , this one you can do by hand.

Ingredients:

4 1/2 cups all-purpose flour , I like King Arthur unbleached . I love their products.

1 teaspoon salt (regular table salt)

4 1/2 teaspoons baking powder

2 cups dark brown sugar packed lightly

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs ( room temperature please)

3/4 cup vegetable oil

1 1/4 cups buttermilk, I used low-fat buttermilk but feel free to use regular milk

4 nice size peaches ( use organic because we are keeping the skin on) if you’re using berries you will need about 3 cups. Dice the peaches into small pieces but not too too small.

Granulated sugar for sprinkling on top, I used raw turbinado sugar . You can use either.

Directions:

Preheat oven to 400 degrees.

Combine flour, salt, baking powder, brown sugar , allspice, nutmeg and cinnamon in a large bowl. Then fold in the wet ingredients and mix with a spoon gently. I use muffin cups and spray the whole muffin tin with cups. I really heaped the batter into the cups, they were very full. Sprinkle with turbinado sugar or just regular granulated sugar.

Bake at 400 degrees for about 30 minutes, I would check on them after 25 minutes. I cooked for a full 1/2 hour.

Enjoy!

3 Comments

Posted in Baked Goods, breakfast, Breakfast Food, dessert, fruit, muffins

Tagged Palisades Peach Muffins, palisades peaches, peach muffins

Summer Salad — Arugula, Farro and Peaches

Posted on August 19, 2023 | 1 comment

This is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.

Enjoy!

Ingredients:

3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked

5-6 ounces arugula ( I prefer baby arugula)

2 peaches , chopped

1/4 cup chives, chopped or chopped up scallions or none

I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona

I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.

Dressing:

3 Tablespoons Champagne Vinegar or White Vinegar

2 Teaspoons Honey

1/2 teaspoon kosher salt

a few grinds of fresh black pepper

5 Tablespoons of Olive Oil

Directions:

Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.

In a small bowl or glass jar place all ingredients for dressing, shake or whisk .

When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.

Delicious fresh tasting Summer Salad.

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Watermelon Cucumber Salad–Perfect Summer Salad

Posted on August 17, 2023 | 2 comments

This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.

It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.

Ingredients:

1 small seedless watermelon, cut into 1″cubes or melon balls.

1 shallot finely chopped

1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.

4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke

2 Tablespoons Olive Oil

Kosher Salt and Freshly Ground Black Pepper

3 persian cucumbers — I buy the small ones and cut into small cubes

1/4 red onion sliced thinly

1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad

Vinaigrette:

4 Tablespoons Olive Oil

3 Tablespoons Red Wine Vinegar

3 small cloves Garlic–finely chopped

1 shallot, finely chopped

1 Teaspoon dried oregano

Kosher Salt and Freshly Ground Black Pepper

In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.

Directions:

Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.

Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint.

You’ll want to use a slotted spoon for serving.

2 Comments

Posted in Salad, salad, salad dressing, side dish, sides, vegetables, vegetarian

Tagged Summer Salad, watermelon and cucumber salad, watermelon and cucumber salad with feta cheese, watermelon salad

Cooking with Candi

Chicken Marbella–perfect for Holiday Cooking

Ingredients:

Directions:

Rosh Hashana 2023

Recipes:

Shrimp Scampi–Classic

Ingredients:

Directions:

Old Fashioned Lemon Icebox Cake–No Baking at all

Ingredients:

Directions:

Chicken in One Pan with Garlic, Tomatoes and Potatoes

Ingredients:

Directions:

Yellow Tomato Gazpacho

Ingredients:

Directions:

Summer Crumble — Peach and Blueberries