Everything Drop Biscuits with Cream Cheese

Everything Drop Biscuits with Cream Cheese - Candy Coated Culinista

Who doesn’t love an everything bagel and now to make it in a biscuit form … yes please.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 12 min.
Difficulty level is: Easy

From: Smitten Kitchen Everyday

Ingredients
Seed Mix

• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1 tbsp dried minced onion
• 2 tsp minced garlic
• 1 tsp coarse salt
Biscuits
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• 1 tsp coarse salt
• 4 tbsp cold unsalted butter, cut into cubes
• 115 grams plain cream cheese, cold, cut into cubes
• 1 cup buttermilk

Assembly
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper.
3. Combine seeds into a small bowl.
4. Using a large bowl combine flour, baking powder and salt.
5. Add in cold butter and cream cheese and using fingertips or pastry blender, combine until mixture resembles a sand texture.
6. Add in buttermilk and stir until just combined, with the dough clumping together.
7. Drop 12 equal portion into the seeds mixture.
8. Space evenly on parchment paper and bake for 12 minutes.

Tips
• These are best on the first day.
• You can also freeze the dough in mounds; just let warm slightly from freezer and then roll in seeds and bake.

Please Enjoy

My thoughts
What a great recipe and this was the one recipe that caught my eye immediately. I did find it a tad salty adding extra salt after there already being salt in the seed mixture; but otherwise love love love with the cream cheese in the dough … drool worthy. I also halved the recipe and it was simple enough, if you don’t need all 12 one day or freeze the other half. The cook time was off for me by 10 – 15 minutes; but I am already making these again Saturday morning.

Italian Stuffed Shells

Italian Stuffed Shells – Candy Coated Culinista

A striking Italian meal that is great for a dinner party or a Sunday dinner.

Yield/Serving: 8-10
Prep Time: 1 hour
Cook Time: 45 min.
Difficulty level is: Medium, time consuming

Ingredients
• 36 Jumbo shells
• 1 lbs ground beef
• 1 tsp canola oil
• 1 small onion, diced
• 4 cloves garlic, finely diced
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp season salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup pasta sauce
• 2 cups spinach, stems removed and chopped
• ¾ cups ricotta
• 1 egg
• ½ cup grana padano
• ¼ cup parmesan cheese
• 1 cup mozzarella cheese, shredded

Assembly
1. Over high heat boil shells in batches and cook until al dente draining and setting aside. Ensure not to break or cook a few more just to be safe.
2. In a large skillet over medium heat add canola oil and onion and garlic and cook until softened.
3. Add in ground beef and spices and brown.
4. Add in ¾ cups pasta sauce in ground beef mixture and set aside.
5. Preheat oven to 350°F.
6. Set out two casserole dishes and pour a thin layer of pasta sauce into each casserole dish.
7. In a medium sized bowl add spinach, ricotta, egg, grana Padano, parmesan cheese and mozzarella cheese and combine.
8. Start assembling the shells by adding ground beef first followed by ricotta mixture and place in casserole dishes.
9. Shred a little more grana padano and mozzarella cheese overtop and drizzle more pasta sauce overtop.
10. Bake for 45 minutes covered with aluminum foil and then serve.

Please Enjoy

My thoughts
This recipe was very time consuming more so than a lasagna; but if you make a few batches like I did it is well worth the while. I made two meat filled shells casserole dishes and one vegetarian casserole option and these tasted great all be it a touch messy to eat. The shells were the perfect amount of meat, cheese and veg and very eye catching. I would definitely make this again; just not in the next few months. Also this is not a weekday meal, unless you start as soon as you get home from work as this took me almost 2 hours from beginning to end.

Italian Stuffed Shells (Pre-Oven) – Candy Coated Culinista

Smoky White Cheddar Zucchini Bread

Smokey White Cheddar Zucchini Bread – Candy Coated Culinista

Another year and I am the recipient of a baby sized zucchini from a friends garden; this time around 4 month sized. I had the opportunity to make zucchini bread many years ago for a cooking club; but the idea of zucchini bread never appealed to be. I still feel the same way; but I am willing to give it a try now. Who knows I may just like it right.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 medium zucchini, grated
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp sea salt
• ½ tsp baking soda
• ½ tsp nutmeg
• 1/2 cup granulated sugar
• 2 cups smoky white cheddar cheese, grated
• 2 eggs
• 1/3 cup vegetable oil

Assembly
1. Preheat oven to 350°F.
2. Spray mini loaf pan with a non-stick spray.
3. Grate unpeeled zucchini, squeeze out any excess water with your hands, and then pat dry using a clean kitchen towel. Zucchini should come to about 1 cup.
4. In a large bowl, pour flour, baking powder, sea salt, baking soda and nutmeg and combine with a whisk.
5. Add in the sugar, zucchini and 1 ½ cups of the cheese.
6. In a small bowl whisk eggs and oil together and then pour over flour mixture and combine until mixed.
7. Pour batter into the prepared pan and smooth down the tops and sprinkle with the remaining ½ cup of cheese.
8. Bake for 30 minutes or until a cake tester inserted comes out clean.
9. Let loafs remain in pan for 10 minutes and then transfer to cooling rack.

Please Enjoy

My thoughts
The one thing I like about this recipe is I don’t have to be pre-planning getting butter to room temperature. This tasted much better than I expected and this vegetable loaf was loved by my taste testers.

Asparagus & String Beans with Smoky Romesco

Asparagus & String Beans with Smoky Romesco – Candy Coated Culinista

Having a BBQ? Try this interesting grilled appetizer for your guests.

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

From: Food 52 Any Night Grilling

Ingredients
• 2 bunches asparagus
• 1 pound, green, purple or yellow wax beans (preferably a combination)
• 1 thick slice country style bread
• 2 large red bell peppers, halved, cored and seeded
• 2 fresno chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 10 minutes prior to use.
2. Snap ends of asparagus and trim beans and set aside.
3. Grill the bread over direct heat until grill marks appear, about one minute per side.
4. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
5. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
6. Cover peppers in a kitchen towel (to make it easier to remove the skin)
7. Grill tomatoes and when cooled enough remove skin also.
8. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
9. Grill asparagus and beans and serve warm or at room temperature with romesco.

Tips
• Sprinkle some flaky finishing salt and serve.

Please Enjoy

My thoughts
This recipes was super simple and very easy to complete. The only thing here is you have to be a fan of romesco. I had heard of romesco before; but never had tried or made it. It reminds me of a salsa or pesto of sorts. Typically it is served with meat or fish; but today it’s served with grilled veggies and totally works. I added some finishing salt and it really rounded out the taste of the veggies.

Zucchini Lasagna

Zucchini Lasagna – Candy Coated Culinista

I got a special request to make my lasagna and of course since I don’t make the exact same recipe twice I had to put a new twist into my lasagna. This recipe however took a very unexpected turn when it caused my third kitchen injury and this one was the worst yet; and had me almost contemplating going to the ER. To make zucchini lasagna there are two options using a knife to make thin strips or the easier way using a mandolin. I used my mandolin and was slicing the zucchini with no issue without the guard on (yes I know bad idea right) I was slicing away and then I noticed there was blood on the cutting board and I still didn’t feel anything mind you. I look to see where it’s coming from and I’ve sliced off a chunk of my finger and fingernail. Sighhh. Surprisingly it didn’t hurt and after an hour of getting the bleeding to stop and a quick google search of when to go to the ER regarding deep cuts. Not to forget I also checked how to glue a cut together if necessary as I had crazy glue in my tool box it finally stopped and I went back to the business of slicing zucchini and using that guard. Never again will I not use the guard.

Yield/Serving: 6
Prep Time: 1hr
Cook Time: 45 min.
Difficulty level is: Medium, time consuming

Ingredients
• 1 tbsp extra virgin olive oil
• 1 large red onion, diced
• 4 cloves of garlic, peeled and minced
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• season salt, to taste
• 1 pound ground turkey
• 1 tbsp dried basil
• 3 tbsp fresh oregano
• 3 tbsp fresh rosemary
• 3 tbsp fresh thyme
• 3 tbsp fresh parsley
• 3 tbsp fresh dill
• 1 – 250 ml container, ricotta
• 1 eggs
• 4 zucchini cut lengthwise to resemble noodles
• 1 cup spinach
• Pasta sauce
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese, grated
• Fresh herbs to sprinkle on top

Assembly
1. Pre-heat oven to 350°F.
2. In a large saucepan sauté onion and garlic in a tablespoon of olive oil over medium heat until softened.
3. Add ground turkey and spices and cook.
4. In a small bowl mix together the fresh herbs, ricotta cheese and egg and set aside.
5. Using a mandolin slice the zucchini lengthwise.
6. Place a layer zucchini in a baking dish followed by ricotta cheese, spinach, pasta sauce, parmesan cheese and mozzarella cheese.
7. Repeat step 4 until all the ingredients are finished.
8. Add the finale layer of zucchini and then sprinkle with mozzarella and parmesan cheese and sprinkle with fresh herbs.
9. Bake for 45 minutes and serve.

Please Enjoy

My thoughts
Wow another recipe I enjoyed with no carbs and it was very satisfying. I didn’t miss the pasta and it tasted wonderful. I’m not sure if I could get any guests to enjoy this if I actually mentioned first that there is no pasta; but ever morsel was consumed. Also I’m very happy I didn’t bleed on any ingredients and if I had to cut myself I did it at the best time possible.

Zucchini Lasagna – Candy Coated Culinista

U is for … Udon Noodle Soup

U is for … Udon Noodle Soup – Candy Coated Culinista

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

Ingredients
• 6 cups beef broth
• 2 celery stalks, chopped
• 1 medium onion, diced
• Handful of Italian parsley, rough chop
• 2 green onions, chopped
• 7 cloves of garlic, finely diced
• 2 carrots, peeled and chopped
• One knob of ginger, minced
• ½ cup sugar snap peas, halved
• 2 tbsp, mint leaves
• 200g, 1 package of pre-cooked udon noodles
• 1 baby bok choy, halved down the length of the leaf
• 6 dashes, fish sauce
• 1 tsp apple cider vinegar

Assembly
1. Cook the udon noodles according the package then drain and set aside.
2. Using a large saucepan pour in the beef broth and bring to a boil.
3. Add in celery, onion, parsley, green onions, garlic, carrots, ginger, snap peas, mint leaves and let cook for five minutes.
4. Add in the udon noodles along with fish sauce and apple cider vinegar and cook for five more minutes.
5. Turn down the temperature to simmer and add in the bok choy and let cook for 10 more minutes.
6. Serve

Tips
• Use vegetable broth to make this a vegetarian, vegan dish.

Please Enjoy

My thoughts
I usually love the soup I make; but so far the Asian inspired soups I haven’t really been a fan of. It tasted fine, but just not to my style.

Chicken Alfredo

Chicken Alfredo – Candy Coated Culinista

How can something that looks so simple and uncomplicated taste so divine and complex. That was my reaction to this recipe after asking the question “do you have any requests” and then I said to myself I guess it’s time to learn how to make chicken Alfredo.

Yield/Serving: 4 servings
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium, a little time consuming

Ingredients
• 2 handfuls linguine pasta
• 4 boneless chicken breast
• Sea salt, to taste
• Black pepper, to taste
• Dried Oregano, to taste
• Dried Basil, to taste
• Dried parsley, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp margarine
• 1 head of broccoli, cut into florets and stems chopped
• 3 pieces of bacon, fried and crumbled
• 2 handfuls button mushrooms, sliced
• 2 tbsp margarine
• ¾ cup chicken broth
• ¾ cup 2% milk
• ¼ cup heavy cream
• 2 cloves garlic, minced
• 2 anchovies, finely chopped
• 1/3 cup parmesan cheese
• ½ cup cream cheese
• ¼ cup mozzarella, shredded
• Fresh basil, chiffonade
• Fresh chives, finely diced
• Parsley, to garnish

Assembly
1. Preheat oven to 350°F.
2. Boil a large saucepan with salt and canola oil.
3. Season chicken breasts with sea salt, pepper, oregano, basil and parsley.
4. Using a cast iron skillet over medium-high heat and add extra virgin olive oil and margarine and sear all sides of the chicken for 2 minutes
5. Then place in oven and continue to cook for 20 minutes covered in aluminum foil and let rest.
6. Meanwhile a saucepan steam broccoli.
7. Using a medium frying pan fry mushrooms in a little extra virgin olive oil and set aside.
8. Using the same frying pan cook three slices of bacon, drain on a paper towel, crumble and put into the same large bowl.
9. Add linguine into pot and cook until aldente and drain well.
10. Using a small saucepan over medium-high heat melt the margarine and Gradually add in the chicken broth, 2% milk and whisk constantly.
11. Add in the minced garlic, anchovies, parmesan cheese and mozzarella cheese and whisk until sauce has Gently broccoli, mushrooms, bacon, chives, basil and alfredo sauce into the pot with the pasta.
12. Serve immediately and garnish with parsley if desired.

Please Enjoy

My thoughts
I’m in love with this recipe, now it’s not the traditional recipe as I just can’t help myself but it still has the flavours and it tasted divine. The addition of the mozzarella cheese, bacon and anchovies was a great idea and I think the recipe would have felt like it was missing something without out these. This is definitely a rich dish; but still so satisfying. This is one of my recipes that was talked about days after so I know I did a great. I even patted myself on the back for a job well done and I made it again the following week.

S is for … Soba Noodle Salad

S is for … Soba Noodle Salad – Candy Coated Culinista

Buckwheat noodles I wonder how these taste? This cold Soba noodle salad is a vegans or vegetarian heaven; but for me I was looking for the protein.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
Salad

• 2 bundles of soba noodles (buckwheat noodles)
• Half a small red onion, thinly sliced
• 2 medium carrots, shredded
• ½ English cucumber, julienned
• Handful of spinach
Dressing
• 4 tbsp hoisin sauce
• 1 tbsp honey
• 3 tbsp anchovy or fish sauce
Garnish
• 1 sprig green onion, chopped
• Handful of peanuts, chopped

Assembly
1. Using a medium saucepan bring water to a boil and widely spread one bunch of soba noodles in water.
2. Cook in the boiling water for seven minutes, stirring occasionally.
3. Meanwhile prepare the red onion, carrots, English cucumber and spinach and set aside in a bowl.
4. In a small bowl whisk the dressing ingredients together.
5. Once the soba noodles are cooked, drain and rinse in cold water three times and plate.
6. Place the vegetables on top and then drizzle with dressing.

Please Enjoy

My thoughts
My first thoughts were, this is so tasty but near the end I was thinking, this is in need of some protein like chicken. The flavours were there, but for a meat lover like me I still wanted some protein.

Gluten-Free Lasagna Soup

Lasagna Soup – Candy Coated Culinista

You have guests coming over the weekend and you want to make something warm and comforting; but keeping yourself on a budget try this heart-warming soup.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 45 min. to 1 hour
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• ½ lbs, ground beef
• ½ lbs, ground pork
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp fried basil
• ½ tsp red chilli flakes
• 12 oz can of Crushed tomatoes
• 900 ml or vegetable broth
• 2 sprigs of basil leaves, chiffonade
• Handful of Italian parsley, torn
• 8 – 10 gluten-free lasagna noodles, broken
• ½ a link if pepperoni, sliced
• 1 cup fresh spinach
• 1 cup baby kale
• Mozzarella shredded, optional
• Parmesan cheese, optional
• Basil, to garnish

Assembly
1. Using a medium sized Dutch oven pour olive oil into pot and allow to heat up over medium-high heat.
2. Add onion and garlic and sauté until golden.
3. Place ground beef and pork in and cook until brown adding in sea salt, black pepper, oregano, basil, red chilli flakes.
4. Pour in the crushed tomatoes followed by the vegetable broth and bring to a boil and then reducing to simmer for 10 minutes.
5. Add in the pepperoni slices and lasagna noodles and let the mixture simmer for 25 minutes until cooked.
6. Add spinach and baby kale in the last 5 minutes of cooking.
7. Serve garnished with fresh basil and shredded mozzarella and parmesan cheese.

Tips
• Use canned whole tomatoes and blend quickly in a food processor if you are unable to find crushed tomatoes.
• When reheating add more vegetable broth.

Please Enjoy

My thoughts
I never thought of making a lasagna soup but I was craving lasagna and didn’t want to do all that work and well we are in the midst of an extreme cold weather warning. So this really hit the spot and everything came together very easily. My taste testers enjoyed and even left with some soup for home. This was surprisingly flavourful and such a great treat on a cold day. I actually made three recipes at once with the same ingredients more or less. I made my Italian Meatballs (a request for me to make), my skillet chicken pepperoni pizza and then the soup. I managed to make 3 recipes for under thirty-five dollars and had about thirteen servings; which was amazing. This was my first bigger meal prep as I don’t really like doing mass meals for the week and I had meals to carry me though some lunches and dinners; which freed up time for me to do things I enjoy like ice skating at night.

P is for … Pea Risotto

P is for … Pea Risotto - Candy Coated Culinista

P is for … Pea Risotto – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 20-22 min.
Difficulty level is: Easy

Ingredients
• 900ml low sodium chicken stock
• 2 tbsp extra virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, diced
• 1 cup Arborio rice
• Sea salt, to taste
• Black pepper, to taste
• 1/3 cup fresh peas
• 1 tbsp unsalted butter
• Parmigiano Reggiano, to taste
• Handful of parsley, finely diced

Assembly
1. Pour chicken stock into a large saucepan over high heat and boil.
2. Once the chicken stock has boiled, turn down to low heat to keep warm.
3. In a medium saucepan heat extra virgin olive oil and pour in the onion and cook for three minutes.
4. Add in the garlic and continue cooking for another 3 minutes until soft and translucent.
5. Stir in one cup of Arborio rice along with sea salt and black pepper stirring constantly for two minutes.
6. Ladle in a half cup of chicken stock to the rice until the liquid is absorbed.
7. Continue adding chicken stock a half cup at a time until rice is tender with a firm centre and the risotto is creamy, about 20 to 22 minutes.
8. Add in the peas and butter in the last 3 minutes of cooking.
9. Stir in the parsley and grate some Parmigiano Reggiano to taste.
10. Serve immediately.

Please Enjoy

My thoughts
A slow but well worth it process. Creamy and aldente with the fresh peas and parsley along with the Parmigiano Reggiano made this a rich dish.

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