Roast Chicken with Plums

Roast Chicken with Plums – Candy Coated Culinista

Yield/Serving: 3-4
Prep Time: 15 min.
Cook Time: 1 hour plus
Difficulty level is: Easy

From: Diner: Changing the Game by Melissa Clark

Ingredients
Chicken

• 1 large lemon, grated
• 1 tbsp ground sumac
• 2 tsp kosher salt
• 1/2 tbsp black pepper
• ½ tsp cinnamon
• ½ tsp allspice
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, grated or minced
• 1 whole chicken, 4 pounds
• 1 bunch of thyme, for garnish
Plums
• 4 plums, halved & quartered
• 4 shallots, sliced into rounds
• 1 tbsp honey
• ½ tbsp extra virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp cinnamon
• 1/8 tsp allspice
• 1 bay leaf, torn in half

Assembly
1. Grate the zest from the lemon and place in a small bowl.
2. Add and stir in the sumac, salt, pepper, cinnamon, allspice along with the olive oil and garlic.
3. Rub chicken and throughout the cavity of the chicken.
4. Split the thyme bindle into half and place into the cavity of the chicken.
5. Place in a roasting pan on a wire rack and let marinate for 1 hour and up to 24 hours.
6. Let chicken come to room temperature before cooking for 30 minutes.
7. Preheat oven to 450°F.
8. In a medium sized bowl mix together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tsp of water.
9. Spread mixture on the bottom of the roasting pan and place the chicken on top and roast for 30 minutes.
10. Squeeze 1 tablespoon of lemon juice and mix with remaining 1 tablespoon of olive oil.
11. Drizzle over chicken and continue to cook for 30 to 45 minutes longer.
12. Let the chickens rest covered in foil for 10 minutes and then carve.
13. Serve with plums and add more fresh time for garnish.

Please Enjoy

My thoughts
I choose this recipe as I have been looking for interesting and new ways to serve my proteins. I have never cooked with sumac before and I had to research what the flavour and taste of sumac was. Once I learned it had a lemony taste I was delighted. I have never thought to incorporate plums into a dinner dish and this was a lovely addition. I found this to be a touch too savoury for myself though as I had leftover that hung around for more than two days. I batched down this recipe as the original called for 2 whole chicken, which I was not planning to invest in with new flavour combinations. Overall I think this could be a hit depending on the audience. I enjoyed this; but it wouldn’t go into my weekly menu; more like every two months to change things up and during plum season.

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.

Cider-Braised Chicken with Apples

Cider Braised Chicken - Dutch Oven Version - Candy Coated Culinista

Cider Braised Chicken – Dutch Oven Version – Candy Coated Culinista

I really love apple cider!. So much so that I could consume a 3 litre bottle of Fresh-Pressed Mulled Sweet Apple Cider in one day if I’m not careful and therein lies the problem. I’m not usually one for sweet things; but I can’t resist apple cider and when I came across a recipe including cider I’m all in. Apple juice has always been my preferred juice of choice and almost any combination of apples and I’m sold. So when I came across this I had no qualms about trying it alcoholic or not.

Slightly altered from Epicurious

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
• 8 chicken thighs
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• ¼ cup Dijon mustard
• 3 tbsp canola oil
• 2 red delicious apple, cut into wedges
• ½ red onion, sliced
• 2 cups apple juice
• ½ cup apple cider vinegar

Assembly
1. Pre-heat oven to 450°F.
2. Season chicken with salt, pepper and rub mustard underneath the skin.
3. Using a heatproof skillet heat 2 tbsp oil over medium-high heat and sear chicken skin side down, until golden-brown, about 8 minutes.
4. Turn the chicken and then add apples and red onions around chicken.
5. Add liquid and transfer to oven to roast for about 20 minutes.

Tips
• If you want to make this with alcohol use 2 cup dry white win instead of apple juice. Also if apple cider is in season feel free to use fresh apple cider.

Please Enjoy

My thoughts
I made this recipe about one week to early. I thought two weeks into December would be late enough in the season to find apple cider; but it seemed this year apple cider only made an appearance purely for the Christmas dinner shopping schedule. So I had to improvise; which is what I seem to do best in a bind as this turned out great. The original recipe called for putting the chicken in a heatproof skillet and roasting the chicken; but I couldn’t really understand that part as I envision braising on a stovetop in a close container. This is when I split the recipe in half and did half in the oven per the directions and then I put the remaining in my Dutch oven. Personally I like the look of the Dutch oven version more as the sauce didn’t separate and it was creamier. Not to mention the chicken wasn’t as blackened. I’m glad I followed my instincts and split the batch.

Cider Braised Chicken - Skillet Version - Candy Coated Culinista

Cider Braised Chicken – Skillet Version – Candy Coated Culinista

Mediterranean Baked Peppers

Mediterranean Baked Peppers - Candy Coated Culinista

Mediterranean Baked Peppers – Candy Coated Culinista

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

From Canadian Living

Ingredients
• 2 yellow bell peppers
• 1 red bell pepper
• 1 orange bell pepper
• 2 tsp extra virgin olive oil
• 1 large garlic clove, finely chopped
• ¼ tsp dried oregano
• pinch sea salt
• pinch black pepper
• 1/8 tsp grated lemon zest
• 1/3 cup feta cheese, cut into small cubes
• 1 tbsp freshly chopped parsley
• ½ tsp lemon juice

Assembly
1. Preheat oven to 425°F.
2. Cut bell peppers in thick slices.
3. In a bowl mix together extra virgin olive oil, garlic, dried oregano, sea salt, black pepper and lemon zest.
4. Pour onto a baking sheet and bake for 20 minutes.
5. Place cooked peppers into a bowl with feta, parsley and lemon juice and plate.

Please Enjoy

My thoughts
This is an amazingly tasty dish that is making me a lover of protein free meals. With vegetarian dishes like this it makes it easy to have more meatless meals in a week.

Cherry Almond Yoghurt Bundt Cake

Cherry Yoghurt Bundt Almond Crumble Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Almond Crumble Cake – Candy Coated Culinista

I just love a quick and tasty last minute recipe in a quirky Bundt pan.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake
• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
Almond Crumble
• ¼ cup sliced almonds
• ¾ tsp granulated sugar
• 1/3 tbsp unsalted butter, melted
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake
1. Preheat oven to 325°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
Almond Crumble
1. Using a small bowl, stir together the sliced almonds, sugar and butter.
2. Pour and spread into the bottom of the Bundt pan.
3. Pour batter into pan and bake for 60 minutes, or until a cake tester inserted comes out clean.
4. Let cool for 15-20 minutes and then transfer to a wire rack and let cool completely.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.


Please Enjoy

My thoughts
I can now add another recipe to my last minute recipe list. It looks like it took more time than it really did, which is great. Friends and family will think you went that extra mile when in actuality it took you no time at all.

Avocado Buns ….. What in the world!

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Has the mighty avocado just jumped the shark? I saw the weirdest thing the other day which is all the buzz and the latest fad. Avocados are now being used as a substitute for a bun; hmmm, now I love avocado and can have one every day but as a bun? This is a great gluten free option; but lets get real here it is not a burger bun. It looks visually striking and interesting but this can only be just a fad right? I did a few food experiments to see if this is a viable option.
Here are some of my test recipes.

Smoked Salmon on a Sesame seeds Avocado Bun

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Tomato slice
• Spinach
• Smoked salmon
• Red onion, sliced
• Sesame seeds, sprinkled on top of avocado
• Olives, top of the avocado bun
• Sweet pickles, top of the avocado bun

Assembly
1. Top ingredients on to avocado and serve.

Bacon & Egg Breakfast Sandwich

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Sharp cheddar cheese, sliced
• Green bell pepper, sliced
• Bacon
• Fried, slightly runny
• Poppy seeds, sprinkled on top of avocado

Assembly
1. Top ingredients on to avocado and serve.

Please Enjoy

My thoughts
Both these were delicious; but to me nothing beats eating an avocado with a little salt and lemon cut in half and using the shell as a bowl. Sometimes simplicity is the best and honestly you can’t eat this like a true burger with an avocado bun; unless you’re used to eating your burgers with a knife and fork regularly. I may secretly enjoy this at home deconstructed or when I just don’t want a bun; but to truly use the avocado like a bun is near impossible. It’s still delicious but very impractical as a bun and calling this a bun is an enormous stretch to say the least.

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Pan Roasted Lemon & Thyme Chicken Breast

Pan Roasted Lemon & Thyme Chicken Breast - Candy Coated Culinista

Pan Roasted Lemon & Thyme Chicken Breast – Candy Coated Culinista

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: approx 14 min.
Difficulty level is: Easy

Ingredients
• 4 tbsp extra virgin olive oil
• Sea salt
• Black Pepepr
• 4 chicken breast
• 5 cloves garlic
• 4 sticks, bunched thyme
• 1 ½ lemon juice, freshly squeezed from lemon
• 1 tbsp fresh thyme leave
• 4 lemon slices, for garnish

Assembly
1. Using a cast iron skillet over medium-high heat pour in the olive oil.
2. Sprinkle the chicken breasts with salt and pepper.
3. Once the oil is heated up place in the chicken breasts into the skillet and add in the garlic and thyme sticks.
4. Squeeze the lemon juice over chicken and cook for 7 to 10 minutes.
5. Turn the chicken over and continue to cook for 7 to 10 more minutes on the other side.
6. Sprinkle thyme leaves over the cooked chicken and add lemon slices for garnish.

Tips
• Don’t add in the garlic to early or it will burn.

Please Enjoy

My thoughts
The aroma coming from this dish was divine. I have never had lemon & thyme chicken before and this will be a new addition to my repertoire.

J is for … Jalapeno Cheddar Biscuits

Jalapeno Cheddar Biscuits - Candy Coated Culinista

Jalapeno Cheddar Biscuits – Candy Coated Culinista

Now that I can make shortcakes, biscuits were the next logical step and I will be enjoying and making this fluffy, buttery, crumbly much more. These are such an easy quick accompaniment for dinner.

Yield/Serving: 8
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
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
4. Using your hands add butter and mix until the mixture resembles coarse crumbs.
5. Add cheese and jalapenos.
6. Slowly add milk incorporating until dough is formed.
7. Cut dough and form into a circle and place on parchment paper.
8. 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
After making the strawberry shortcake I knew I had the basis for a biscuits recipe and I ran with it and it turned out so well. My mixture rose and everything which was an issue for me the last time I made these over a year ago. I made these once and immediately had excellent reviews and these were mentioned for a whole week; so I made these again but this time using a muffin pan to test out shapes. This was a hit and I even halved my second batch so this time I could enjoy the biscuits without the jalapenos.

Cheddar Biscuits - Candy Coated Culinista

Cheddar Biscuits – Candy Coated Culinista

BBQ Chicken, Apple, Bacon & Mushroom Quesadillas

BBQ Chicken Apple & Bacon Quesdaillas - Candy Coated Culinista

BBQ Chicken Apple & Bacon Quesdaillas – Candy Coated Culinista

I knew I wanted to make quesadillas for dinner this past weekend having a huge craving for it. I knew that even though this recipe was going to be familiar I planned on throwing a wrench into the classic quesadillas with some granny smith apples.

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

Ingredients
• 5 chicken thighs, cut into pieces
• Vegetable oil
• Sea salt, to taste
• Ground cumin, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Red pepper flakes, to taste
• Paprika, to taste
• 4 slices of bacon, cut into pieces
• 8 button mushroom, sliced
• ½ granny smith apple, cut into matchsticks skin on
• 2 tbsp red onion, finely chopped
• 1 cup shredded cheddar cheese
• 2 tbsp garlic BBQ sauce
• 4 tortillas
• Guacamole, optional using fresh avocado’s
• Sour cream, optional

Assembly
1. Using a frying pan over medium heat fry and season chicken thighs with a little vegetable oil until cooked thoroughly.
2. In another frying pan over medium heat fry bacon until crispy.
3. In another frying pan over medium high heat sauté the mushrooms in a little vegetable oil.
4. Cut the granny smith apple and red onion and set aside in a bowl.
5. Shred cheddar cheese and set aside.
6. Once chicken and bacon are finished cooking, cut into pieces and add BBQ sauce to the chicken pieces and coat.
7. Using a clean frying pan the size of the tortilla, start toasting tortillas.
8. Add in a mixture of chicken, bacon, mushrooms, cheese, red onion and apple and let melt.
9. Place the second tortilla on top and flip at least once until tortilla is crispy and cheese is melted.
10. Cut into quarters and serve with guacamole and sour cream on the side.

Please Enjoy

My thoughts
This dish was an absolute hit! I even had a request to make another portion as it was so well received and of course I had to oblige. I even stole a bite for myself even though I was beyond full at this point I just couldn’t resist. The granny smiths added a tartness and crunch that was enjoyable and balanced well with the sweetness of the BBQ sauce.

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