Tag Archives: recipes

  Spaghetti Carbonara–After Thanksgiving Pasta

Posted on December 1, 2024 | Leave a comment

It’s December 1 and we’re back home after a wonderful time at our daughter and son in laws house for Thanksgiving in Washington D.C. While I didn’t make the whole dinner I helped out where I could and somehow ended up in the market numerous times. It’s Sunday and I want to eat home tonite so I decided to make dinner.

Now I was really craving pasta but absolutely had to make it from what I had in my house because I am not going near a supermarket for at least a few more days. So few ingredients for such a perfect pasta.  I had pasta, eggs, and I always have pancetta in my freezer.  Real carbonara recipes do not contain cream contrary to many recipes , however I did have a tiny bit of heavy cream in the fridge and I like the silky texture of it so I added a little bit, it is totally optional as recipe shows but I like it.  This is a wonderful warming pasta for the cold nights ahead.

*serves between 4-6 depending on who’s eating it

Ingredients:

1 lb. dry spaghetti ( I love bucatini or perciatelli ) I like the ropey pasta , but use whatever you have in the house, any spaghetti will work.

2 tablespoons extra-virgin olive oil

4 oz. chopped pancetta ( I buy it already diced and keep it in the freezer)

2 garlic cloves, finely chopped

2 large eggs beaten

1/2 cup freshly grated Parmigiano-Reggiano , plus more for serving

Freshly ground black pepper

Directions:

I like to prepare the sauce while the pasta is cooking to ensure that the pasta will be hot and ready when the sauce is finished.

Cook pasta according to box directions for al dente. Reserve about a cup of pasta water for thinning out sauce.

Heat the olive oil in a deep skillet over a medium heat.

Add the pancetta and sauté for about 3 minutes, until it is crisp and the fat is rendered. Toss the garlic into the fat and sauté for a minute or so till it softens.

Add the hot drained pasta to the pan and give it a good toss for a few minutes , you’ll want pasta to be coated in the bacon fat. Beat the eggs and parmesan together in a mixing bowl, stir well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken but do not scramble (that is why you do this off the heat) Thin out the sauce with a bit of the reserved pasta water until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt for taste.

Add more cheese at table if you’d like!

Simple and Delicious!

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 25, 2024 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Apple Pear Crisp

Posted on November 23, 2024 | Leave a comment

It’s Fall and this is the most perfect dessert while apples and pears are abundant . Baked with brown sugar and oat topping served warm with vanilla ice cream and it’s perfection on a plate. This is what I did and it really is pretty easy and not very technical for those of you who want to bake a great dessert but don’t want to fuss with cakes and frosting etc. and special equipment. Most perfect!!! Can be made ahead of time and even frozen . Perfect Thanksgiving dessert and if you like just use all apples and omit the pears doubling up on the apples. But Pears are so wonderful — just saying.

Can easily be cut in 1/2 for a much smaller gathering. You can even put into small ramekins and bake like that for individual servings.

Delicious Easy Dessert.

Happy Thanksgiving to all of you from my kitchen to yours.

Ingredients:

Fruit Mixture:

3 ripe firm pears peeled, cored and thinly sliced

3 apples peeled, cored and thinly sliced

3 Tablespoons freshly squeezed orange juice

1/2 cup granulated sugar

2 Tablespoons flour

3/4 Tablespoon ground cinnamon

1 teaspoon pure vanilla extract

Topping:

1 cup old fashioned rolled oats

2/3 cup all purpose flour

2/3 cup light brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

*Vanilla ice cream for serving — obviously optional but in our house it’s a must

Directions:

Preheat oven to 350 degrees. I spray a 9 – 10 inch deep dish pyrex type of dish or any baking dish you like — set aside

In a large bowl combine pears, apples, orange juice, sugar , flour , cinnamon and vanilla — All the fruit mixture ingredients

Dump all the ingredients into your prepared baking dish.

Make the topping in a separate bowl . Combine oats, flour, brown sugar, salt and cinnamon. Add in the melted butter and stir until combined, using your clean fingers crumble the mixture over the fruit. You’ll want to press some of it together to form clumps.

Bake for 45-60 minutes until topping is golden brown, and fruit is tender and it is bubbling all around the edges.

Serve warm with ice cream.

*I put into oven when we sat down to dinner and let it cook so it was ready for dessert. Let it sit for awhile to set.

You can also make ahead and then just re-heat for 45 minutes to an hour . I cover with aluminum when re-heating.

Enjoy!!

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Marshmallow Sweet Potatoes (gotta have ’em)

Posted on November 21, 2024 | Leave a comment

1/2 eaten Sweet Potatoes with Marshmallows

1/2 eaten Sweet Potatoes with Marshmallows

pre marshmallow topping

We always have to have a sweet potato dish with those darn marshmallows! This has a little twist which makes it a bit more interesting. It’s easy, tasty and unique, because I make it with both marshmallows and pecan halves on top. There are probably a million different recipes for mashed sweet potatoes, but this one goes on my table this year.

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks. Cook Sweet Potatoes (If you want to cheat with the canned ones, I won’t tell anyone, and what’s more is no one will know with all the other stuff in it.) Just drain them well.

1/2 cup whole milk (no skim please)

4 tablespoons unsalted butter (when I double I just add 2 tblsp. butter no need to add 8)

1 can (8 ounces) crushed pineapple, drained

1/4 cup brown sugar, packed

1 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

20 big marshmallows or mini marshmallows ( as many as you can fit on top)

*40 pecan halves to cover top (you can use only marshmallows if you want)

Directions:

Cover sweet potatoes with cold water in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are knife tender. Drain and return to pot. Mash potatoes with a masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

Transfer mixture to a 2 1/2 quart oval casserole dish, smooth out on top. If you want to make a checkerboard top, start at the top left, and alternate one marshmallow with 2 pecan halves until the entire casserole is covered. Bake at 350 degrees for about 30 minutes or until marshmallows are browned and puffed. If you don’t feel like doing the checkerboard, you can also sprinkle mini marshmallows on top, or some large ones. Whatever you like. This is pretty loose, but you gotta have marshmallows!

*one little tip when making a day ahead which is what I do. I assemble the sweet potatoes and I refrigerate as is till day of Thanksgiving. On Thanksgiving when I am ready to put in oven, I put in oven at 350 degrees for about 1/2 hour then add the marshmallows till they brown up. Also be careful with aluminum foil on top of cooked marshmallows because they tend to stick to the foil.

*this recipe serves about 8 – 10 as a side

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Creamy Mashed Potatoes

Posted on November 19, 2024 | 2 comments

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner. They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) . You can also use a hand mixer which would work out perfectly.  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 12- 15 people , just perfect for a holiday dinner. These are my Thanksgiving Mashed Potatoes. If you’re doing a small Thanksgiving Dinner I would cut this in half .  Just cut all the ingredients in half.

Happy Thanksgiving everyone.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*

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The Stuffing that Will Be on Our Table

Posted on November 18, 2024 | Leave a comment

I made this recipe for the first time Thanksgiving 2011 and it has become my favorite stuffing.  I found it in a Barefoot Contessa cookbook, loved all of the ingredients and thought it was delicious. I know there a lot of stuffings out there and unfortunately  this one is not vegetarian.

I am not gonna lie this stuffing takes some work and a lot of ingredients but it’s well worth it .

I don’t cook my stuffing in the turkey. I make it ahead of time and cook it in a buttered/sprayed baking dish the day of.

Happy Thanksgiving from our house to yours.

Ingredients:

3/4 cup diced dried figs, stems removed

3/4 cup dried cranberries

1/2 cup Calvados or brandy (I used Calvados, bought the bottle last year)

2  yellow onions, diced (approx. 1 1/2 cups)

1/2 stick unsalted butter

1 cup (3 stalks) celery, diced about 1/2 inch

1 lb. pork sausage (I do 1/2 sweet and 1/2 hot. Feel free to substitute any kind of sausage you would like. Try to get the butcher to take it out of casing for you. It’s one less thing to do.)

1 1/2 tablespoons chopped fresh rosemary (please don’t leave this out)

1/4 cup pine nuts, toasted (put in oven at 400 for about 5 minutes and watch them!)

3 cups herb-seasoned stuffing mix –I use Pepperidge Farm Brand

1 1/2 cups chicken stock

1 extra large egg, beaten

Kosher salt and freshly ground black pepper

Directions:

Preheat oven to 325 degrees.

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for about 5 minutes. Remove from the heat and set aside.

Melt butter in a large saute pan over medium heat, add the onions and celery and saute until vegetables are softened and onions are translucent (don’t burn them.) Add the sausage, crumbling it as you go. Continue to saute, stirring frequently and breaking up sausage. Keep cooking for about 10 minutes, until cooked and browned up. Add the figs and cranberries with their liquid, the chopped rosemary, and pine nuts, and cook until all ingredients come together, for a couple of minutes. Scrape up and remove all the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, beaten egg, 1 teaspoon kosher salt, and 1/2 teaspoon pepper and mix well. (This can be prepared ahead and stored in the refrigerator overnight, which is what I do. It’s just too much to do the day of.)

I put the stuffing in a well-sprayed, slightly buttered (optional), baking (gratin) dish. If you put this in the preheated over, you will likely cook it for at least 45 minutes and probably more like an hour to two hours if it’s doubled.  I also stir frequently while it is cooking, and then let it go for the last 15 minutes and it browns up. Taste for Salt and Pepper.

obviously if you are doubling this recipe you will need to use a large (very) frying pan. Or you can just do it in batches. You will need a very large pan to cook it up in though. You need to spread it out while it cooks so it cooks through. Once it is cooked you can always put it in a pretty baking dish and as it heats up just mix it through every once in a while so top doesn’t burn and bottom won’t be soggy.

I know everyone thinks that their stuffing is the best, but if made properly this one is absolutely amazing!

*This will probably serve at least 8 -12 as one of many sides, but feel free to double.

Happy Thanksgiving!

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Sweet and Spicy Nuts – Perfect for Thanksgiving

Posted on November 17, 2024 | Leave a comment

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My inspiration for this recipe came from Barefoot Contessa. These are my go-to nuts for Thanksgiving. Just a little something to nosh on before the big meal.  These last for a while so you can make ahead and keep them in a baggie or an air tight container.  These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these with more or less cayenne pepper or chipotle powder.

And they make a lovely edible gift to bring to dinner if you’re arriving as a guest. ( check for nut allergies first though)

Enjoy and Happy Thanksgiving from our house to yours. Also a most perfect addition for Christmas so hold on to this recipe –I only post it 1x a year!

Ingredients:

vegetable oil–just enough to brush a sheet pan plus 2 Tbsp. for nuts

7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts you can use salted but be sure to adjust the salt on this recipe as per direction below) 

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons orange juice (fresh or container. fresh is always best (and one orange will do the trick,) but honestly no biggie.)

2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild use a little less. You can also use cayenne pepper and sometimes I use a little of both.

4 tablespoons minced fresh rosemary leaves (divide 2 tablespoons for now and 2 tablespoons for later)

4 teaspoons Kosher salt (also divided 2 for now and 2 for later. don’t add second 2 teaspoons of salt if you bought salted nuts)

Preheat oven to 350

Brush a sheet pan (prefer one with sides) generously with vegetable oil (use a brush, love the silicone brushes)

First, combine nuts, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder in a large bowl (I prefer a large metal bowl). Toss to coat the nuts evenly.

Add 2 tablespoons of the minced rosemary and 2 teaspoons of the kosher salt and give it a good toss (a large metal spoon works the best b/c it can get a little sticky with a wooden spoon.)

Spread nuts in a single layer on sheet pan.

Roast nuts for 25 minutes, stirring twice. You will want to take them out of the oven to stir them b/c they may slide off the tray. Use a metal spatula. Roast for the rest of the 25 minutes until nuts are glazed .

Remove from the oven, and sprinkle with remaining 2 teaspoons of kosher salt (only if they were unsalted) and add the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temp.

While they are cooling, stir them up a few times b/c they may stick together.

Taste for seasoning. They really don’t achieve full flavor until they fully cool. So you won’t know how spicy they are until they sit for a while. I’ve made these a million times and can tell you that this amount of chipotle has kick, but not psycho hot.

Serve warm, or let them cool. Put them in a container and serve whenever you like. They stay good for a long time.

*just a note: you can adjust salt, rosemary, and chipotle to your liking. I have recipe for Union Square Nuts and they don’t have chipotle and are also delish but I prefer these b/c I love the heat of the chipotle!

Enjoy!

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Brussels Sprouts and Apple Salad

Posted on November 16, 2024 | 2 comments

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This is a very refreshing light salad and most perfect before any dinner or on it’s own as a meal with added proteins.  This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting. A perfect starter for Thanksgiving and for any time of the year.

Easy ingredients that you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long and adding protein to it as a meal.

Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.

*salad should serve 4-6 as an appetizer size salad.

Enjoy! and follow me on Instagram @cookingwithcandi

Ingredients:

I used  about 1 12 ounce package of shredded Brussels Sprouts

app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces

1 large apple such as Honey Crisp

3 Tablespoons minced shallots, app. 1 large shallot

4 Tablespoons extra virgin Olive Oil

4 Tablespoons vegetable oil

6 Tablespoons apple cider vinegar

3 Tablespoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.

3/4 cup thinly sliced  Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.

Directions:

In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.

When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.

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Thanksgiving Corn Bread Pudding

Posted on November 13, 2024 | 4 comments

This has to be one of my all time favorite side dishes for Thanksgiving. It really would be great any time of year but for some reason it only gets made for Thanksgiving. It’s super easy and super delicious. My friend Audrey gave this recipe to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in our family. Can be doubled easily, just make sure your baking dish is large enough.

Enjoy!

This one is very special and a real winner! and super easy!

Ingredients:

1/2 cup butter (unsalted) 1 stick

1 8 oz. sour cream (lite is OK  but not fat-free)

1 8 oz.  can sweet corn (drained)

1 8 oz. can creamed corn (not drained)

1 8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first with a good cooking spray like Pam or Bakers Aid ) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

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Pumpkin Lentil Soup (can be vegetarian)

Posted on November 12, 2024 | Leave a comment

It’s Fall and that means it’s soup season and time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love. This is a lovely soup to lead with for Thanksgiving.

This soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup.   It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? You can freeze this ahead of time and take it out for Thanksgiving. For the holiday, it’s always between this and Butternut Squash Soup, and I like that they can both be vegetarian.

*this can be doubled but no need to double the butter (just add a little bit more) I like to use a little butter and a little Olive Oil

Ingredients:

1/2 cup butter (unsalted)– or you can use 1/4 cup unsalted butter and 1/4 cup Olive Oil

2 large onions (spanish) chopped

1/2 cup lentils (if you can find red lentils, buy them because they look beautiful for Thanksgiving and give the soup a lovely orangey color)

5 cups vegetable or chicken stock

1 1/2 cups canned pumpkin (make sure it’s not pumpkin pie filling)

1/8 teaspoon dried thyme

1/8 teaspoon marjoram

Kosher salt and freshly ground black pepper, to taste

Directions:

Melt butter in large stockpot (Le Creuset). Saute the onions until translucent and golden, then stir in the lentils and the stock. Add pumpkin and herbs and salt and pepper. Bring to a boil and then lower it and let it simmer for about 1 1/2 hours.

I use an immersion stick blender to puree it.  It becomes rich and creamy. Of course you can leave soup as is without pureeing it at all.  And another  is to not puree it all the way.  If soup is too thick use the broth as needed adding a little bit at a time to reach a good consistency.  If you’ve run out of broth you can always add water just always check seasonings after adding liquid.

*soup freezes just fine but you’ll need to add broth/water after you defrost and heat up

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