Zucchini & Feta Scones

Zucchini & Feta Scones - Candy Coated Culinista

Summer is Ontario zucchini season and when you have a bounty of zucchini you are just looking for ways to incorporate it into recipes. This recipe fits the bill and adds the perfect freshness.

Yield/Serving: 2 + 12 leftover scones
Prep Time: 45 min. plus chilling
Cook Time: 20 min.
Difficulty level is: Easy

From Ultimate Veg

Ingredients
⦁ 1 lb zucchini
⦁ 3 1/3 cups self-rising flour
⦁ 2 level tsp baking powder
⦁ 11 tbsp unsalted butter, cold
⦁ 2 tsp dried chili flakes
⦁ 7 oz feta cheese
⦁ orange bell pepper
⦁ red onion
⦁ 2 large eggs

Assembly
1. Preheat oven to 400°F.
2. Coarsely grate zucchini and place in a large bowl with a pinch of sea salt.
3. Scrunch and squeeze together, them leave aside.
4. Pour flour into a bowl along with baking powder and rub in cubed butter.
5. Squeeze zucchini again to remove excess water and stir into the flour mixture along with chili flakes, feta, orange bell pepper and red onion.
6. Make a well in the middle and crack 2 eggs in and combine, but don’t overmix.
7. Wrap in plastic wrap and chill for 15 minutes in the fridge.
8. Roll out chilled dough on a floured surface until 1¼ inches thick, then cut.
9. Place on a lined baking sheet and bake for 20 minutes, or until golden brown and let cool.

Tips
⦁ Extra scones can be frozen raw, then cooked to order straight from frozen at 350°F. for 35 minutes.
⦁ Add in any other veggies you have on hand if you like. I had orange bell pepper and red onion so I added a little.

Please Enjoy

My thoughts
These scones turned out pretty well, if not a little too dense and salty. Just beware of how salty the feta you use are and use less salt when removing excess water from the zucchini in the beginning. These scones looked perfect though which made me very happy as my scones shape in usually hit or miss once removed from the oven.

Avocado & Jalapeno Hash Brown

Avocado & Jalapeno Hash Brown - Candy Coated Culinista

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 35 min.
Difficulty level is: Medium

Jamie Ultimate Veg

Ingredients
⦁ 8 oz ripe cherry tomatoes, on the vine
⦁ olive oil
⦁ 1 ¾ lbs Yukon Gold potatoes
⦁ 4 scallions
⦁ 2 fresh jalapenos chilies
⦁ 3/4 oz Parmesan cheese
⦁ 4 large eggs
⦁ 4 sprigs of fresh cilantro
⦁ 1 lime

Assembly
1. Preheat oven to 375° F.
2. Place tomatoes on baking sheet and drizzle with 1 tbsp of olive oil and season with salt and pepper.
3. Clean potatoes, grate and squeeze dry with a paper towel.
4. Place in a oven-proof frying pan on medium heat.
5. Slice scallions and jalapenos and pit and peel the avocado.
6. Mix everything together and place in pan with 1 tbsp of olive oil and cook for 5 minutes.
7. Grate the parmesan and season with salt and pepper and flatten down into a even layer.
8. Cook for 10 minutes or until golden brown nd crisp on the bottom.
9. Then transfer to the oven for the final 10 minutes.
10. Poach eggs to your liking and serve over top of hash brown with tomatoes and cilantro leaves.

Please Enjoy

My thoughts
This makes the perfect breakfast, brunch, lunch or dinner and it’s vegetarian. My only change was to roast some mushrooms also; but the combination of avocado, scallions and jalapenos in the hash brown is divine.

Cinnamon Rolls with Blood Orange & Cream Cheese Frosting

Cinnamon Rolls with Blood Orange & Cream Cheese Frosting - Candy Coated Culinista

Well the one thing I have accomplished during this lockdown is to break my yeasted recipes fear. Currently i’m three for three and loving it.

Yield/Serving: 8-9
Prep Time: 1 hour
Cook Time: 20 min.
Inactive Time: 12 hours or overnight
Difficulty level is: Medium

Ingredients
Cinnamon Rolls

⦁ 1/2 cup 2% milk
⦁ 1/2 cup cup golden brown sugar
⦁ 2 -1/4 tsp active dry yeat (1 packet)
⦁ 7 tbsp, unsalted butter, melted
⦁ 1 egg
⦁ 2 1/4 cups all-purpose flour, plus extra for rolling
⦁ 1/4 sea salt
⦁ 2 tsp ground cinnamon
⦁ 1 tsp ground nutmeg
⦁ 1/2 tsp ground cloves
Blood Orange & Cream Cheese Frosting
⦁ 1/8 cups cream cheese, softened
⦁ 2 tbsp unsalted butter, softened
⦁ 1/2 cup confectioners’ sugar
⦁ 1 tbsp 2% milk, or more if needed

Assembly
Cinnamon Rolls

1. In a small saucepan heat milk until it is lukewarm.
2. In a stand mixer with the paddle attachment pour milk in along with 1/3 cup golden brown sugar along with the yeast and stir until sugar has dissolved and then set aside.
3. After 5-8 minutes the yeast should start foaming.
4. Using the same saucepan melt 4 tbsp of the butter and pour into the mixer along with the egg and combine.
5. Add flour slowly and mix for four minutes and the dough will be soft.
6. Flour a pastry board or work surface and knead dough for two minutes until it comes together.
7. Place dough in a bowl and cover with cling wrap and let rise for 2 hours.
8. After 2 hours roll out the dough on a floured surface into a 10″ by 8″ rectangle.
9. Using the small saucepan melt the remaining 3 tbsp of butter and brush over the dough.
10. In a small prep bowl combine the remaining 1/4 cup golden brown sugar, cinnamon, nutmeg and cloves and sprinkle over the dough.
11. Roll dough lengthwise and trim of the ends.
12. Slice with a pasty cutter or knife into 8 or 9 equal pieces and pinch the ends so the rolls don’t unroll.
13. Line a 9″ cake pan with aprchment paper and place rolls inside.
14. Cover thightly with cling wrap and elastic bands around the pan to ensure no air gets in.
15. Refrigerate for 12 hours or overnight.
16. In the morning remove pan from fridge and let rise again for another 2 hours. The rolls at this point will have risen again and are ready to bake.
17. Preheat oven to 350°F and bake for 35-40 minutes or until rolls are golden brown.
18. While the cinnamon rolls are baking prepare the frosting.
Blood Orange & Cream Cheese Frosting
1. In a bowl combine cream cheese, butter, confectioner’s sugar and grate in the blood orange zest until it is smooth and set aside.
2. Once cinnamon rolls have cooled down slightly 5 minutes, spread cream cheese frosting overtop and serve.

Please Enjoy

My thoughts
Another yeasted recipes results in a very happy C.C. i’m not sure when this streak will end but for right now I am doing a happy dance at these results. Light and fluffy cinnamon rolls with a sligthly tangy cream cheese and citrus frosting to cut the sweet.

Simple Dutch Oven Bread

Dutch Oven Bread - Candy Coated Culinista

Dutch Oven Bread – Candy Coated Culinista

The time has finally come. One of the items on my “to make” list is complete. It took a pandemic for the push; but I got it done.

Yield/Serving: 1 loaf
Prep Time: 5 min.
Cook Time: 45 min.
Overnight Rising – 1 Day
Difficulty level is: Easy

Ingredients
⦁ 3 cups all purpose floue
⦁ 2 tsp active dry yeast
⦁ 1 ½ tsp sea salt
⦁ 1 ½ cups warm water

Assembly
1. Combine flour yeast and salt in a large bowl and combine.
2. Add water and mix until dough forms a ball.
3. Cover bowl and spray the plastic wrap with cooking spray and cover with a damp tea towel.
4. Let dough sit covered at room temperature for 18-24 hours.
5. Preheat oven to 450 degrees F and place Dutch Oven inside until oven is at full temperature.
6. Transfer dough to a floured surface and form into a ball and cover with a tea towel.
7. Pull out Dutch oven and spray with cooking spray, then place dough ball inside.
8. Cover and bake for 30 minutes.
9. Remove lid and continue to bake for 15 more minutes or until loaf is golden brown.
10. Remove from Dutch oven and let cool on a rack.

Please Enjoy

My thoughts
One again I have no idea why I was so afriad. I was beyond happy when this came out od the oven. I looked like bread, it sounded like bread when I tapped it and most of all it tasted like bread. It was crusty like a baguette and the inside was the perfect texture. I tried it with a great smear of butter and on my sandwhiches and enjoyed it. I already want to make another one. I hope you can find yeast as it’s a hot commodity right now.

Dutch Oven Bread - Candy Coated Culinista

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf - Candy Coated Culinista

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf – Candy Coated Culinista

This recipe is one of my bucket list recipes that year after year I let pass me by because I find the recipe intimidating. It’s Good Friday and tis the season to make hot cross buns. Traditionally eaten on Good Friday this sugar spiced bun with the cross on top represents the crucifixion of Jesus. The spices inside signify the spices used to embalm him at his burial. Well the time is now and I decided to use half of the last of the yeast in the house to try this. Good Vibes for my hot cross loaf please …

Yield/Serving: 6
Prep Time: 2 hrs & 30 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
Loaf

• ½ cup 2% milk
• 2 ¼ tsp instant yeast
• 2 tbsp warm water
• 1 egg
• 2 tbsp granulated sugar
• Lemon zest of one small lemon
• 2 cups all-purpose flour, plus more for dusting
• ½ tsp sea salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 3 tbsp unsalted butter, at room temperature
• 1/3 cup dried currants, cranberries and blueberries, finely chopped
Glaze (Egg Wash)
• 1 egg yolk
• 1 tsp water
Icing
• ½ cup confectioners’ sugar
• 1 tsp 2% milk, more if needed

Assembly
Loaf

1. Using a small saucepan over medium heat, warm milk until it bubbles and set aside to cool down to a lukewarm temperature.
2. In a small bowl add yeast to 2 tbsp of warm water, stir and set aside.
3. Add egg to the lukewarm milk and add in the yeast and set aside.
4. In a stand-up mixer pour sugar and lemon zest in a rub zest into sugar until it turns yellow and fragrant with your hands.
5. Add the flour, salt, cinnamon, nutmeg and butter and again rub together with your hands until the butter is incorporated.
6. Use a dough hook and add the milk mixture until dough is smooth and elastic.
7. Flour a cold marble pastry board or counter and add dried fruits by hand and incorporate.
8. Place dough in a grease bowl and cover with saran wrap and allow to rise until it has double in size, about 90 minutes.
9. Remove dough and place on floured marble pastry board or counter and diving into six equal portions.
10. Form into a ball and place in a loaf pan.
11. Meanwhile preheat oven to 375°F and then cover loaf pan with a tea towel and continue to let proof for another 45 minutes.
12. When dough has risen mix your egg wash in a small bowl and brush over loaf.
13. Bake for 25 minutes or when a cake tester inserted comes out clean.
14. Turn out and remove from loaf pan and let cool.
15. Using a medium sized bowl mix confectioners’ sugar, milk and butter and place in a piping bag and make a cross design.
16. Slice up and serve with a nice smear of butter.

Please Enjoy

My thoughts
I really picked a bad time to be making untested recipes as items are becoming hard to find those basics and I’m not about to line up to do my groceries. My life right now is lots of substitutions and planning meals well ahead or on the fly. I hadn’t seen a bag of flour in four weeks and only saw sugar this week for the first time in three weeks. For a baker it was really tough and I was rationing my baking supplies; but I carried two of the biggest bags of flour on my back home and I’m set for a bit and still rationing my supply very carefully. This recipe came together surprisingly well and I managed to get by only using two eggs and I have some egg whites left back. I had never used my dough hook before and was so happy it did all the work for me. I was expecting the dough to rise more than it did; but it did rise and I’m happy for that. The bread was the perfect texture and spring with little morsels of dried fruit. I will have to work on my icing as the consistency wasn’t up to my standards; but again I am trying to ration confectioners’ sugar also. Next time I will use a bigger pan so these can be a hot cross bun and not a loaf. I will also make the flour cross instead of an icing cross. I am thoroughly happy with how these turned out and will make these again and before another Good Friday comes around. A blessed Good Friday to you and yours.

Grape Tomato Salad with Parsley and Dill

Grape Tomato Salad with Parsley and Dill - Candy Coated Culinista

Grape Tomato Salad with Parsley and Dill – Candy Coated Culinista

Tomato lovers this is a recipe for you. This is super simple and can be switched up with herbs.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from The New Rules

Ingredients
• 2 pints grape or cherry tomatoes, halved
• Kosher salt
• Ground black pepper
• ¼ cup lemon juice
• 3 medium garlic cloves, minced
• 1 medium shallot, halved and thinly sliced
• ¾ cup lightly packed fresh flat-leaf parsley
• 2 tbsp extra-virgin olive oil
• ½ cup tightly packed fresh dill roughly chopped

Assembly
1. In a large bowl salt halved grape tomatoes with ½ teaspoon of kosher salt.
2. In a small bowl stir together lemon juice, garlic, shallot and half the salt and pepper and set aside for 10 minutes.
3. Add the shallot mixture parsley and oil to the tomatoes and toss well.
4. Taste and season with salt and pepper.
5. Add dill and toss.
6. Transfer to a serving dish with a slotted spoon and serve.

Please Enjoy

My thoughts
This is a vibrant well seasoned salad that can easily go with meat, seafood or alone. I made a few changes to the recipe by using what I had on hand. I used cilantro instead of dill and red pearl onions instead of shallots. This salad reminds me of a cucumber salad my mom used to make that I loved and it brought back some great memories.

Grilled Herb-Marinated Chicken – Candy Coated Culinista

Grilled Herb-Marinated Chicken - Candy Coated Culinista

A chicken recipe that is just unique enough to have everyone raving about this recipe and you begging for outdoor grilling season.

Yield/Serving: 4
Prep Time: 4 hours to overnight
Cook Time: 35 min.
Difficulty level is: Easy

From Cook Like A Local

Ingredients
• 3 pound chicken or 3 pounds bone-in, skin-on chicken parts
• 1 cup fish sauce
• ¼ cup honey
• Juice of 4 limes, plus 2 cut limes cut into wedges, for garnish
• 10 garlic cloves
• 2 bunches scallions (about 12) trimmed
• 1 bunch cilantro, plus more chopped, for garnish
• 2 jalapenos
• ¼ cup vegetable oil

Assembly
1. Break down whole chicken into parts, breast, leg, thigh, wing etc.
2. Combine the fish sauce, honey, lime juice, garlic, scallions, cilantro, jalapenos and oil in a food processor. Puree until smooth.
3. Place chicken in a ziplock bag and pour marinade in and refrigerate for at least 4 hours or overnight.
4. Remove chicken from the marinade letting excess drip away.
5. Preheat oven to 350°.
6. Place pieces on a cast iron skillet in batches over medium-high heat and sear all sides.
7. Bake for 30 – 35 minutes.
8. Place on a platter and top with cilantro and serve immediately with lime wedges.

Please Enjoy

My thoughts
I can’t rave about this recipe enough the marinade is everything and the longer you let it do its thing the better. Some of the ingredients like the fish sauce may seem a touch odd; but it adds that Asian flare; and if you are like me a great way to use up that fish sauce from that one recipe a while back. The chicken was fresh, bright, with a slight kick and salty and sweet. It really hit all the flavour profiles and the recipe worked well baked. It is a little cold for grilling as we had snow just the other day; but sear all side in a cast iron skillet and bake in the oven and it’s just a lovely. This is in my rotation now and to save time use chicken parts; I did and it made my life so much easier.

Suya-Spiced Pan-Roasted Pork Tenderloin

Suya-Spiced Pan-Roasted Pork Tenderloin - Candy Coated Culinista

Sometimes you really need a simple dish that looks so good, guests will be wondering how you made this on a weeknight. You will never tell them that this recipe really took no time at all. Let’s just keep them pondering.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: 20 min.
Difficulty level is: Easy

From The New Rules

Ingredients
• 2 tsp sweet paprika
• 2 tsp ground ginger
• 2 tsp granulated garlic
• 2 tsp onion powder
• ½ tsp cayenne powder
• Kosher salt, to taste
• Ground pepper, to taste
• 2- 1 ¼ pound pork tenderloins, trimmed of silver skin and halved crosswise
• 2 tbsp grapeseed oil
• 2 tsp packed light or dark brown sugar
• ¾ cup low sodium chicken broth
• 4 tbsp salted butter, cut into 8 pieces and chilled
• 2 tbsp lime juice
• 1/3 cup roasted, unsalted peanuts finely chopped

Assembly
1. Preheat oven to 450°F with a rack in the middle of the oven.
2. In a large bowl, stir spices together.
3. Add pork, turn and massage into the meat.
4. Let stand for 15 minutes at room temperature.
5. Using an over safe skillet heat oil and add pork and sear each side for about 4 minutes total.
6. Transfer to oven and roast for 15 minutes.
7. Transfer skillet to stove top and place pork to a large plate and let rest for 10 minutes.
8. Add sugar and broth to skillet and simmer over medium-high heat, scraping brown bits until reduced to ½ cup and slightly thickened, about 2 minutes.
9. Whisking constantly add butter 1 piece at a time until incorporated and stir in lime juice.
10. Remove from heat and add peanuts and season with salt and pepper.
11. Thinly slice tenderloin and arrange on a platter.
12. Spoon sauce over pork and serve.

Please Enjoy

My thoughts
This recipe was inspired by Nigerian beef suya. Now I hadn’t heard of this until I made this recipe, yet this mix I make quite along, just without the peanuts. This made it an obvious stand out recipe for me. The combination was easy and palatable to any guest. This make great leftovers and is visually pleasing when presenting to your dinner guests.

Z is for … Zucchini & Tomato Ratatouille

Z is for … Zucchini & Tomato Ratatouille – Candy Coated Culinista

Who knew a stewed vegetable dish from very humble beginnings could look so elegant and enticing.

Yield/Serving: 6-8
Prep Time: 30 minutes
Cook Time: 55 min.
Difficulty level is: Easy, time consuming

Ingredients
• ¾ cup tomato sauce
• ½ white onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 2 medium yellow zucchini
• 2 medium green zucchini
• 5 roma tomatoes
• 2 tbsp herbs de provence
• 2 tbsp sea salt
• 2 tbsp black pepper

Assembly
1. Preheat oven to 375°F.
2. Pour tomato sauce in a smallish square casserole dish and spread out thinly.
3. Finely chop and mince garlic and stir into tomato sauce.
4. Pour extra virgin olive oil into tomato sauce and stir.
5. Trim the ends off the zucchini and roma tomatoes.
6. Cut vegetable 1/16” thick (very thin slices) and separate into three bowls.
7. Start layering a green zucchini, yellow zucchini and roma tomato and alternating around the casserole dish. Overlap each piece a little and allow some to be visible.
8. When each layer is completed into the middle sprinkle some herbs de provence, sea salt and black pepper.
9. Repeat step 8 until all vegetable are used up.
10. Cut a piece of parchment paper the size of the inside surface of the dish, and place and press down on top of the vegetables.
11. Bake for 55 minutes,

Tips
• Ensure the zucchini and roma tomatoes are roughly the same width.
• Use a mandoline if you own one.

Please Enjoy

My thoughts
This dish tasted amazing and the vegetables weren’t too soft. I added the herbs du Provence as I thought this simple recipe could use some added spices. I love how the end result looked. Just looking at the layered vegetables and the time and patience it took to thinly slice the vegetables by hand made me feel quite cheffy.

Z is for … Zucchini & Tomato Ratatouille – Candy Coated Culinista

Shrimp with Kerkennaise Sauce

Shrimp with Kerkennaise Sauce - Candy Coated Culinista

A dish so divine it could only come from the Kerkennah Islands.

Yield/Serving: 4
Time: 35 min.
Difficulty level is: Easy

From The New Rules

Ingredients
• 2 plum tomatoes, cut into large chunks
• 1 Fresno chilli, stemmed, quartered and seeded
• 1 medium garlic clove, smashed and peeled
• ½ tsp ground coriander
• ½ tsp caraway seed, coarsely ground
• 2 tbsp white wine vinegar
• 23 scallions, white parts cut into 1-inch pieces, green thinly sliced, reserved separate
• ¼ cup lightly packed flat leaf parsley, finely chopped
•1/3 cup pitted green olives, chopped
• 1 tbsp tomato paste
• kosher salt and ground black pepper
• 4 tbsp grapeseed or other neutral oil, divided
• 1 ½ pounds extra-large shrimp, (tails left on), deveined and patted dry

Assembly
1. Using a food processor combine tomatoes. Chili, garlic, coriander, caraway, vinegar and scallion whites and pulse until finely chopped, About 10 pulses.
2. Transfer to a small bowl and stir in scallion greens, parsley, olives, tomato paste and 2 tablespoons of oil.
3. Set aside at room temperature for about 20 minutes.
4. Taste ad season with salt and pepper.
5. Season shrimp with ½ teaspoon each salt and pepper.
6. Using a non-stick pan over medium-high heat add 1 tablespoon of oil.
7.Add shrimp and cook until a golden brown, about 2 minutes and continue to cook for another 20 to 30 seconds until shrimp is opaque.
8.Transfer to a serving dish and spoon sauce over shrimp and serve sauce on side.

Tips
• Sauce taste better the second day when it has time to marry

Please Enjoy

My thoughts
The rule for this recipe was “Stick with single-sided searing” as to not overcook and finish off cooking with the residual heat. I would make this recipe again just for the sauce. I could see this sauce over any protein really. I even caught myself numerous times enjoying the sauce by the spoonful. So much so that I this tis makes an amazing gourmet salsa. Which will be showcased at my super simple Superbowl meal this Sunday. I didn’t shell my shrimp as I though a more rustic look made sense to me. I picture fresh caught shrimp clean and deveined and served au natural.

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