Zucchini Spaghetti and Turkey Meatballs

Zucchini Spaghetti and Turkey Meatballs - Candy Coated Culinista

Zucchini Spaghetti and Turkey Meatballs – Candy Coated Culinista

My love of photography and Toronto has rewarded me. I love my city and I am constantly exploring it no matter the time or weather conditions. One very early morning on the way to work it must have been -27 this December morning and I saw a gingerbread “Toronto scape” presented by KitchenAid Canada. It was gingerbread pieces made by local bakery The Rolling Pin to resemble Toronto buildings. I took the picture, because that’s what I do and I used the hashtag made from gingerbread not knowing I had entered myself into a contest of sorts. Cut to me receiving a DM that I won a Professional 5 Series Mixer & Spiralizer and after answer a skill-testing question correctly these babies where shipped to me. I can’t wait to give my new mixer a try as this one is bigger than my other KitchenAid Custom series mixer and I will not have to bake in batches anymore; which will save me time or I can start making multi flavoured layered cakes and mix at the same time. I was over the moon with excitement when I found out I won this awesome prize and I have many more recipes in mind for my new toys and also a request for apple pie using my gadgets.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: about 15 min.
Difficulty level is: Medium

Inspired from Williams & Sonoma

Ingredients
Tomato Sauce

• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
Meatballs
• 500g ground turkey
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp red pepper flakes
• 1 tsp Worcestershire sauce
• ¼ small red onion, diced
• 1 cup panko bread crumbs
• 2 eggs
• 1 large zucchini, trimmed and spiralized
• Extra virgin olive oil
• Parmesan cheese, for garnish
Eggplant Ragu
• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• 1 tsp dried basil
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
• 1 eggplant, cut into cubes

Assembly
Tomato Sauce

1. In a medium size saucepan over medium heat warm olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar and add tomato sauce.
5. Let flavours merry and turn temperature to low heat to simmer.
Meatballs
1. Place ground turkey in a large bowl and add garlic, herbs, spices, Worcestershire sauce, red onion, bread crumbs, eggs and spiralized zucchini.
2. Combined and form into meatballs.
3. In a frying pan over medium-high heat warm extra virgin olive oil.
4. Sear meatballs on all sides in batches; about 1 minute per side.
5. Transfer meatballs to tomato sauce and simmer for 10 minutes.
6. Add zucchini to pan and cook for no more than 4 minutes.
7. Sprinkle with parmesan cheese and serve.
Eggplant Ragu (Vegan Option)
1. In a medium size saucepan over medium heat warm extra virgin olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar, tomato sauce and eggplant.
5. Let flavours merry and turn temperature to low heat.

Please Enjoy

My thoughts
I was beyond excited to use my spiralizer and it couldn’t be any easier to use. The zucchini was spiraled and crunchy and it makes a wonderful substitute if you don’t want to have carbohydrates. The turkey zucchini meatballs were so lovely that I think this will be a new way for me to enjoy meatballs. I will still make my Italian style meatballs; but this is now a healthier alternative for me. The eggplant ragu came about when I thought to take this recipe one step further and make a meatless vegan recipe. I have always been of the mindset that if I could prepare tasty and flavourful vegetarian and vegan recipes I could increase my meatless days to about three days a week and if I can make recipes like this it would be a no brainer. Also if you have an audience that you think would question the whole zucchini spaghetti, then serve the turkey meatballs with spaghetti pasta instead. These few recipes can be combined in different ways and it’s still just as memorable.

Zucchini Spaghetti and Eggplant Ragu - Candy Coated Culinista

Zucchini Spaghetti and Eggplant Ragu – Candy Coated Culinista

KitchenAid Gingerbread Scape - Candy Coated Culinista

KitchenAid Gingerbread Scape – Candy Coated Culinista

Mixer & Spiralizer - Candy Coated Culinista

Mixer & Spiralizer – Candy Coated Culinista

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies - Candy Coated Culinista

Red Velvet Cheesecake Brownies – Candy Coated Culinista

Valentine’s Day is tomorrow and this is a recipe I have made many a time and for many different occasions and this is always a favourite.

Yield/Serving: 12 servings
Prep Time: 20 min.
Cook Time: 30 – 35 min.
Difficulty level is: Medium

Ingredients
Red Velvet Brownies

• ¾ cups unsalted butter, melted, plus more for greasing pan
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tbsp red food coloring
• ¼ tsp sea salt
• 1 tsp white vinegar
• 3 eggs
• 1 ¼ cup all-purpose flour
Cheesecake Filling
• 340g container cream cheese, softened
• 3 tbsp sugar
• ½ tsp vanilla extract
• 1 large egg yolk

Assembly/Method
1. Preheat the oven to 350ºF.
2. Spray the pan with non-stick cooking spray.
3. In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
4. Whisk together the eggs in a small bowl, and then stir them into the brownie batter.
5. Fold in the flour until just combined, then pour the batter into the prepared pan, reserving 1/3 of the batter for the topping.
6. In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined.
7. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife, swirl the cream cheese together with the dollops of brownie batter.
8. Bake the brownies for about 30 minutes.
9. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Tips
• Serve with a scoop of French Vanilla Ice cream.
• Add more food colouring if you want the brownies to be redder. I don’t like to add to much dye to my baking so I held back here.
• I made these twice in a couple of weeks and found that the ones I baked in a glass Pyrex 9” x 9” dish came out more fudgey and moist than the ones I baked in a steel pan made for brownies specifically. (The ones with the grid make, so each slice is the perfect size). I prefer the Pyrex and suggest saving your money unless you got them on clearance like I did. This pan seemed to work much better for my blondies than brownies. Unless you prefer your brownies to be more dense.

Please Enjoy

My thoughts
I not a fan of cheesecake, but this is the first cheesecake like recipe I could eat and say I enjoyed every bite. The mix of brownie and cream cheese lessened the “cheesecakey” taste. The brownie was dense and rich and decadent. All the taste testers loved it. I got told I’m running their diet; this is sooooo delicious; I’m taking one home for my BF; but he’ll be lucky if he actually get this and so one. Brownies to me is very subjective as to how you like to enjoy your brownie on the brownie spectrum.

Valentine’s Day Dinner à la Chuck

Chuck's Chicken Dinner - Candy Coated Culinista

Chuck’s Chicken Dinner – Candy Coated Culinista

It’s no mystery by me having this blog that I absolutely love to cook and some days I can be in the kitchen for hours on end on my feet. To past the time I bring in my IPad to watch some TV shows and while watching a few shows the commercial breaks were filled with ads for LG presents Chuck Hughes with little snippets of recipes. Well since Chuck’s in my top two favourite chefs of all time it was obvious I was going to try some dishes from these mini ads and since the timing was right Valentine’s Day would be a great day to make this simple and succulent dinner.

From Chuck Hughes

Yield/Serving: 2-4
Prep Time: 10 min.
Cook Time: 1 hour & 30 min.
Difficulty level is: Medium

Roasted Chicken
Ingredients

• 1 whole organic chicken
• Handful of oregano, thyme, rosemary and parsley, finely chopped
• ¼ cup unsalted butter, softened
• 1 lemon, zested and sliced
• Kosher salt, to taste
• Black pepper, to taste
• ½ head of garlic
• 1 small white onion
• 1 medium white onion, sliced
• 2 tbsp all-purpose flour
• 1 ½ chicken broth
• ¼ cup white wine (I skipped this)

Assembly
1. Pre heat oven to 425°F.
2. Rinse chicken on cool water and pat dry inside and out.
3. Finely chop the herbs and mix into softened butter and add lemon zest in a small bowl.
4. Rub herbed butter under the skin and on top of the chicken and inside.
5. Sprinkle with salt and black pepper.
6. Fill chicken cavity with lemon, garlic and onion.
7. Tie the legs with kitchen twine.
8. Place sliced onion in the centre of a cast iron skillet.
9. Rest chicken on top of onions breast side on top of the onions.
10. Roast for 30 minutes at 425°F and then reduce heat to 350°F and continue to cook for 1 hour.
11. Baste chicken every 15 minutes to brown the skin.

Gravy
Assembly

1. Soften the onions from the cast iron skillet skimming off any fat.
2. Place skillet on the stove over medium-high heat and using a wooden spoon scrape the flavour from the bottom on the skillet.
3. Stir in the flour to make a roux.
4. Slowly add in the chicken broth letting the flour dissolve.
5. Add wine if desired.
6. Cook for 3 – 4 minutes and season with salt & pepper if desired.

Potato Smash with Olive Oil

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 4 yukon potatoes
• ½ cup extra virgin olive oil
• 4 sprigs of thyme, chopped
• 2 garlic cloves, finley chopped
• Chopped dill, to taste
• Kosher salt, to taste
• Black pepper, to taste

Assembly
1. Boil potatoes in a large pot until tender and drain.
2. Crush potatoes with a wooden spoon just enough. Leave some potato pieces chunky.
3. Stir in the olive oil and the remaining ingredients.

Zucchini Wedges

Yield/Serving: 2-4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 4 zucchini, quartered lengthwise
• ½ cup parmesan cheese
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp garlic powder
• Kosher salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley leaves, chopped

Assembly
1. Pre heat oven to 400°F.
2. Coat baking sheet with non-stick spray.
3. On a plate combine all of the herbs, spices and cheese.
4. Coat zucchini with olive oil and then coat in mixture.
5. Bake for about 10 minutes and serve.

Please Enjoy

My thoughts
This couldn’t have turned out any better; well if I had finely chopped my herbs. My idea of finely chop versus the recipe was different and I recognized that upon its completion but it didn’t deter from the recipe in any way. It was just a visual thing for me. The chicken was moist and scrumptious and perfectly coloured and for the first time I had a gravy from scratch that actually tasted and turned out excellent; even with my omission of the white wine. The review was great as I tested this out in advance and at work when I was eating it for lunch I got many compliments on the smell and a co-worker was trying to track down where that smell was coming from; which made me chuckle. The addition of dill to the mashed potatoes and the zucchini was a delicious. I decided to not serve the zucchini with the Spicy Aioli recommended though and I was already in the kitchen for a long time at this point. I can’t wait to make this again. This recipe is so simple you could make it the first time on a special day and not worry about something going awry.

Jalapeno Cheddar Biscuit Chicken Pot Pie

Chicken Pot Pie - Candy Coated Culiinista

Chicken Pot Pie – Candy Coated Culiinista

On a biscuit kick and craving comfort food I ventured into a biscuit chicken pot pie.

Yield/Serving: 4 to 6
Prep Time: 20 min.
Cook Time: about 55 minutes overall
Difficulty level is: Medium

Ingredients
• 6 chicken thighs
• Salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Basil, to taste
• 6 tbsp margarine
• 4 carrots, peeled and diced
• 4 celery ribs, diced
• 1 ear of corn, kernels
• 1 medium sized onion, diced
• 227 g of white button mushrooms, quartered
• 2 tbsp all-purpose flour
• 4 tbsp chicken stock
• 1/3 cup frozen peas

Assembly
1. Preheat oven to 350°F.
2. Season chicken thighs with salt, pepper, oregano and basil and bake for 25 minutes.
3. In a large frying pan over medium heat add the margarine along with the carrots, celery, corn onion and mushrooms and sauté.
4. Stir frequently and add all-purpose flour and chicken stock and continue to stir until thick for 10 minutes.
5. Once chicken is baked, remove from the oven and allow to rest before shredding or cutting into pieces.
6. Pour chicken and frozen peas into the vegetable mixture and mix well.
7. Transfer the chicken vegetable mixture into a casserole dish and bake for 30 minutes. In the last 5 minutes of the baking process and the biscuits and then serve immediately.

Tips
• Make biscuits the day before if desired or bake the biscuits prior to starting the chicken pot pie recipe.

Jalapeno Cheddar Biscuits

Yield/Serving: 8 biscuits
Prep Time: 10 min.
Cook Time: 15 – 20 min.
Difficulty level is: Easy

Ingredients
• 2 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tsp parsley
• 1 tsp oregano
• 6 tbsp unsalted butter, cold and cubed
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella, shredded
• 2 jalapeno thinly sliced and seeded
• ¾ cup 2% milk

Assembly
8. Preheat oven to 400°F.
9. Line a baking sheet with parchment paper.
10. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
11. Using your hands add butter and mix until the mixture resembles coarse crumbs.
12. Add cheese and jalapenos.
13. Slowly add milk incorporating until dough is formed.
14. Cut dough and form into a circle and place on parchment paper.
15. Bake for 15-20 min or until golden brown or until a cake tester inserted comes out clean.

Tips
• Spray a muffin pan with non-stick cooking spray to have muffin shaped biscuits.

Please Enjoy

My thoughts
This is one of the heartier dishes I have made and is perfect for the Autumn & Winter season as its comfort food at its best. I had many great reviews for this recipe and the biscuits were mentioned for weeks after this dish had been consumed. I was pleasantly surprised at how this turned out and there were even some leftovers. The flaky buttery biscuit on top of a rich rustic meal was just superb.

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