I made this for dinner the other night and gotta say it was pretty delicious , served alongside some rice and asparagus which are so delicious this time of year. A quick and easy meal made with salmon fillets and some Momofuko chili crisp ( available on Amazon) but make sure you get the mild one , the hot one is pretty hot even for me who likes hot , it’s also delicious on soba noodles or linguine, check it out -see photo of it below.
Enjoy!
Ingredients:
3-4 boneless salmon fillets
3 Tbsp. Mayonnaise — full fat kind please
2 Tbsp. chili crisp–you will use oil and crunchy bits and as I said I love Momofuko brand and available on Amazon -there are a few different ones and they’re all delicious
2 Tbsp. Soy Sauce
1 Tbsp. Honey — if using mild chili crisp you can try Hot Honey
1 tsp. Rice vinegar
1 tsp. toasted sesame oil
2 cloves garlic -minced
1/2 tsp. freshly grated ginger — there is no substitute for fresh
and if you’d like you can finish with a sprinkle of sesame seeds, sliced scallions, lime wedges, or some extra chili crisp which I always do
Directions:
Pre-heat oven to 400 degrees
I used a pyrex glass baking dish which I sprayed with Pam cooking spray –I also drizzled just a little olive oil on the bottom of the pan
Whisk together all the other ingredients until smooth, it should be spreadable , not runny.
Mayo, chili crisp, soy sauce, honey, rice vinegar, sesame oil , garlic and ginger
Pat the salmon dry and place skin side down in the prepared baking dish
spoon or brush some of the chili crisp mayo combo over the salmon, don’t use it all save a little for the table for serving
Bake for app. 8-10 minutes and then broil for a few minutes , salmon thickness varies so be careful, I also like my salmon a little undercooked so don’t cook for as long , up to you. Use your best judgment knowing that it will finish cooking while it sits out of the oven .
Once finished you can spread more of the glaze on top and finish with any toppings you like.
VmI made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.
This can easily be doubled.
Ingredients:
1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts
Kosher Salt and Freshly Ground Black Pepper
1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy
1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken
1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh
2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.
Directions:
Pat the chicken dry with some paper towels.
In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.
To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.
If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.
I squeezed the fresh lime over before serving and they were just delicious.
Pan fried chicken in a sauce which is a combination of butter, fresh lemon juice, oil and capers and a little chicken broth and the perfect amount of lemon and lemon zest! This chicken dish is super easy and super fast to make for dinner I don’t add cream because I find it rich enough with the little butter and oil in it. If no broth use a dry white wine like pinot grigio. Always use fresh lemon though and the zest for that extra brightness and zing. Capers add the briny salty deliciousness which balances it all out. If you’re in with all these ingredients then here you go.
One more thing– of course you can buy chicken breasts in supermarket and slice in 1/2 and pound, I feel it’s worth the extra $$ to go to butcher and have them slice and pound . A lot of supermarkets have butchers which will be happy to do this so you can ask. I know Whole Foods will.
I served alongside brown basmati rice but any rice or pasta will do or mashed potatoes or a simple parmesan arugula salad, you get it. I had fresh asparagus on hand so used that but any green will do.
Enjoy! and your welcome
Ingredients:
1 – 1/2 pounds chicken cutlets –this was actually 4 cutlets perfect for the two of us with a little left over.
Kosher Salt and Freshly ground black pepper
Garlic powder
Flour–enough to dredge 4 pieces of chicken –I use a flat plate to dredge
4 Tablespoons unsalted butter -divided
1 Tbsp. Olive Oil
1/4 -1/2 cup chicken broth or dry white wine
1 Lemon juiced and zest of 1 lemon –I used an average size lemon a little bigger won’t hurt but not smaller
1 Tablespoon brined capers – drained
Directions:
I take chicken and pat dry and generously sprinkle both sides with salt, pepper and garlic powder
Heat 2 Tablespoons butter and olive oil in a large enough skillet over medium high heat — I only did 4 cutlets otherwise you’ll have to do in batches — and add more butter /olive oil/broth/lemon juice etc. basically just do the sauce again for more cutlets
Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden and set aside on a separate plate
Take the pan off the heat and add the chicken broth or wine, lemon juice, lemon zest, remaining butter and capers to the skillet , you’ll de glaze the pan and scrape up any browned bits
I then return pan to medium high heat and add a very little bit of flour to thicken and once it’s bubbling again add chicken back into the pan –you may want to add a little broth as well depends on how reduced sauce is — I added a little bit more — if sauce thickens too much add wine or broth
Add the chicken to sauce and cook for another 4-5 minutes and that’s it
*this was good for the two of us with one cutlet left over
This delicious balsamic chicken loaded up with flavor is easy to make and a wonderful weeknight meal .
I made it with bone in skinless thighs, you can make with regular chicken thighs, bone in skin on, or boneless skinless chicken thighs and if you must chicken breasts just be careful with the cooking because they do tend to dry out. A little marination is good if even for an hour – I did two hours yesterday but overnight is sort of ideal but I know that’s tough to do. I also used my cast iron skillet to cook them in but a simple pyrex baking dish will do , just spray with cooking spray because the marinade can get sticky.
Here’s what I did last night and enjoy!
Marinade:
1/4 cup extra virgin olive oil
3 Tablespoons Balsamic Glaze not Balsamic vinegar
1 Tbsp. Tomato Paste
1 tsp. Honey
1 lemon juiced
4-5 garlic cloves minced ( large) but if no garlic cloves you can use garlic powder — 4 teaspoons for 4 cloves and 5 teaspoons for 5 cloves
1 Tbsp. fresh thyme–1 teaspoon of dried thyme if no fresh
1 teaspoon dried oregano–
1/2 teaspoon sweet paprika
8 pieces of boneless and skinless chicken thighs about 1 1/2 pounds
Kosher Salt and freshly ground coarse black pepper
Directions:
Pat the chicken dry and season generously with salt and pepper
Mix all ingredients in a large mixing bowl, olive oil, balsamic glaze, tomato paste, honey and lemon juice, add the garlic, thyme, oregano, and sweet paprika. Whisk to combine.
Add the chicken to the marinade and toss to coat, I gave it a few hours do what you can. Like I said overnight is ideal.
Pre heat the oven to 425 degrees and adjust rack to middle
Transfer the chicken to a baking dish or heat safe skillet
Cook for apple. 25 minutes and then I put under the broiler for about 5 more minutes –keep an eye on it you don’t want to burn it.
Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.
I happen to love Salmon, I find it’s nutritious , tasty and so very versatile. Yesterday I posted one of my favorite air fryer recipes for salmon . There are countless ways to cook and serve salmon, and they’re all delicious but I really love one pan meals so you can cook in one pan along with vegetables. The combination of flavors in this recipe is amazing. The sweetness of the corn and yummy mouth bursting cherry tomatoes is perfection!
*this recipe should serve 4 nicely–easy to cut in 1/2 for 2
Ingredients:
I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person
Kosher Salt and Freshly Ground Pepper
1 small container of cherry or grapes in any coloration you’d like-halved
2 cups frozen or fresh whole kernel corn
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. lime zest
1 Tbsp. Lime juice
1 tsp. honey
1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor
*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious
*also makes for delicious leftovers
Directions:
Pick up Salmon from your local fish store or Whole foods type of market
I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.
In a medium sized bowl combine tomatoes, onion/shallot, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.
Meanwhile in a small bowl , stir together lime zest, lime juice, and honey
When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.
I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine! Peppers, mushrooms and onions can also be cooked in a large frying pan on stovetop , I do mushrooms first ,then peppers and onions . First heat a little olive oil up, sprinkle salt and pepper on mushrooms and cook till they fry up nicely, put mushrooms on a plate wipe off pan from residue with a paper towel , if you need more olive oil add it salt and pepper the onions and peppers, you can do separately like mushrooms or together up to you.
I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.
I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.
1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon
1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too
Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well
4 minced garlic cloves
2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.
Directions:
prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.
I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.
*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.
Enjoy! I know you will.
I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.
This is a delicious farro salad made with arugula — this salad is similar to my take on Jennifer Aniston’s Salad but with arugula and shaved parm instead of feta. This is light and yummy and you can add a protein and make it a dinner salad if you’d like. Original recipe credit goes to the chef Charlie Bird on this one.
You can obviously add what you like and remove what you don’t like . Feel free to swap cheeses, or onions for radishes, etc and chopped up dates would be just fab.
2 teaspoons kosher salt, and more to your own liking
2 bay leaves
1/4 cup extra -virgin olive oil* you can double if you’d like for a bit more dressing
1/4 cup fresh lemon juice- * you can double if you’d like for a bit more dressing
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 or you can leave them whole up to you or substitute with any other nut you prefer or omit totally if you prefer gutless
app. 2 cups Arugula
app. 1 cup torn Basil Leaves or 1 cup chopped basil
app. 1 cup Mint leaves-cut up into smaller pieces– I prefer to chop it
2 large radishes sliced thinly or rough chopped–optional and you can use red onion here as well — sliced thinly or chopped into small pieces — totally optional but I love the crunch and the flavor of a fresh radish
app. 1/2 cup sliced grape or cherry tomatoes — totally optional
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 small wire whisk, it’s an amazing kitchen tool.
Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving. If you’d like you can put farro and parmesan in the bowl with some dressing and allow it to sit, this would be the salad base and it can sit for a few hours out without refrigeration. I usually just mix all ingredients starting with the farro then add in everything else gently toss with some dressing and if people want more dressing it’s available. Add nuts at the end so they retain their crunch !
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 flour 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.
these are some photos from current pizzas and past pizzas–sometimes they come out better looking than other times but they always taste incredible! No such thing as an ugly pizza in my book.
I love making boneless skinless chicken thighs for dinner because they’re tasty and easy to cook and very difficult to mess up. They are tender and juicy and in the summer I grill them and especially good for a large crowd. But while I’m in the city I bake them in the oven. I keep in the freezer , take them out in the morning and figure out how I’m going to make them that night. This is my go to easy as 1-2-3 . Here’s what I did tonight.
The ingredients can vary and if you don’t have fresh garlic use garlic powder. (see ingredients)
I served alongside rice pilaf and a green salad. You can serve alongside anything you like.
Ingredients:
1 pound package boneless, skinless chicken thighs
Kosher Salt
freshly ground black pepper
4 cloves garlic minced or use garlic powder ( roughly 1 to 1 1/2 tablespoons of garlic powder
2 tablespoons olive oil
1 tablespoon heaping Dijon Mustard
1 tablespoon balsamic vinegar
1 teaspoon packed brown sugar (light or dark)
*crushed red pepper flakes -optional but I love a little kick just a sprinkle
Directions:
arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place 1 package ( app. 6 chicken thighs) on a plate and pat dry with paper towels, sprinkle with salt and pepper and drizzle a little olive oil ( just a drizzle) I drizzle a little olive oil over the top of the chicken as well to ensure browning well in the oven this is optional.
Mix 2 tbsp. olive oil, dijon, balsamic, brown sugar, garlic and a sprinkle of crushed red pepper if you like, whisk well and pour over the chicken.
Toss to combine.
Place the chicken in a single layer in a 9×13 glass baking dish. No need to grease I do use Pam cooking spray to help with clean up
Boneless, skinless chicken thighs cook quickly . Roast for about 20 minutes or until the internal temperature is 165 degrees. I like to put under the broiler for app. 3 minutes. I cover with aluminum foil for about 10 minutes and let the chicken rest , this helps it to be more tender.
Thanks to my friend Leslie for this delicious recipe. So great when friends share their delicious recipes with you and you love the recipe so much that you are making it on repeat and now I’m sharing with all of you.
These are cheesy and crispy on the outside and soft and mushy on the inside — just like a sweet potato should be.
The first time I made these I didn’t use parchment paper but I think I would use all the time in the future. I sprayed the baking sheet and it was fine and came out easily enough but I believe parchment paper is the way to go– I would however still lightly spray the bottom of your baking pan before placing the parchment paper which can help it stay in place . Parchment paper is designed to be non-stick so spraying it would be redundant. As you can see in photos some of the cheese fell off but it’s ok because they were delcious anyway.
This is easy to make and delicious to eat and highly recommend if you love Sweet Potatoes and you love Parmesan Cheese.
*little hack that I was unaware of that I’m passing on to all of you– when I went to my local cheese shop to buy grated parmesan cheese the owner happened to be there and he told me after I use grated cheese put it in the freezer , it will not freeze. When I need it again just take out of freezer and use and return un used cheese to freezer. It will not go bad!!!!!! as it often does once it is opened and expiration date is only for a few weeks. This is a great little hack one I will use from now on.
Ingredients:
4 small sweet potatoes -just buy potatoes that can be cut in 1/2 the long way sometimes it’s tough with “knobby” ones
2 Tbsp. Olive Oil
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 cup -3/4 cup finely shredded parmesan
Kosher Salt and Coarse Black Pepper
Directions:
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or just spray with baking spray
In a small bowl I mixed olive oil, garlic powder and Italian seasoning
Place your cut sweet potatoes in a large enough bowl to fit all of them — pour olive oil mixture over them mix well getting olive oil all over the sweet potatoes — sprinkle with some salt and pepper and let them sit for a minute while you prep pan
Sprinkle parm cheese evenly onto prepared baking sheet – place sweet potato halves cut side down on top of parmesan
bake for 30-40 minutes till sweet potatoes are tender and bottom layer of cheese is crusty and deeply browned.
Remove and let cool a little bit before serving!
I wish I had better pictures but you get the picture.
Cooking with Candi 