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.

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.

Party Wings with Cholula Butter

Party Wings with Cholula Butter – Candy Coated Culinista

I never thought the day would come where I am actively searching for hot sauce what????

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 30 – 35 min.
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• 3 pounds chicken wing drumettes
• Olive oil, for drizzling
• Kosher salt, to taste
• Ground black pepper, to taste
• ¼ cup Cholula hot sauce
• 3 tbsp freshly chopped parsley
• 2 tbsp unsalted butter, at room temperature
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced

Assembly
1. Place the drumettes in a large bowl and drizzle with enough olive oil to lightly coat and generously season with salt and pepper and toss.
2. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel.
3. While the grill is heating up in a separate bowl stir together the Cholula, parsley, butter, leon juice and garlic.
4. Grill drumettes, flipping and rotating as needed until nicely charred, about 5 to 7 minutes moving to direct heat after and continue to cook with the grill closed for 20-25 minutes.
5. Place drumettes into a bowl with the Cholula butter and toss vigorously until well coated and serve immediately.

Tips
• Other options is the above recipe isn’t your thing:
o Swap fresh lime juice & chopped fresh cilantro for the lemon juice & parsley
o Dijon mustard instead of Cholula & ½ cup chopped fresh herbs (basil, chives, or tarragon)
o Combine 3 to 4 tbsp pesto or olive tapenade & 2 tbsp olive oil
o Marinate ½ cup tiki dressing & chopped fresh cilantro and mint & toasted sesame seeds
o 3 tbsp pickled mustard seeds chopped fresh parsley
o Combine ½ cup of your favourite bottle or homemade peanut sauce & fresh lime juice & thinly sliced scallions

Please Enjoy

My thoughts
The only time I have ever heard or seen a Cholula bottle was at my co-workers desk and she loves hot sauce. Of course, I’m never looking for hot sauce in the shops; but you know what this was an excellent dish. I didn’t find the Cholula hot at all. My only complaint is the price per bottle in Canada and at $7 I could have found something comparable and local and probably with a better taste to. Also we only have the one flavour imported to Canada, so trying another option like Chili Lime or Chili F+Garlic would have been great. Other than that I used chives instead or parsley these wings were to tasty and flavourful with a slight kick. These disappeared so fast I should have made another batch and I will next time.

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

Rafanata

Rafanata – Candy Coated Culinista

I had never heard of Rafanata before and it took Jamie Oliver to get me loving this simple little appetizer or lunch dish.

Yield/Serving: 8-12
Prep Time: 20 min
Cook Time: 1 hour & 20 min.
Difficulty level is: Easy

From: Jamie Cooks Italy

Ingredients
• 1 ½ lbs potatoes
• 2 knobs unsalted butter
• 2% milk
• 1 ¾ oz pecorino or Parmesan cheese
• 2 inches fresh horseradish, plus extra to serve
• 3 large eggs
• 3 ½ oz piece of smoked pancetta
• ¾ cup coarse stale bread crumbs

Assembly
1. Peel potatoes, chop into big even chunks, then cook in a pot of boiling salted water for a5 to 20 minutes, or until tender.
2. Drain and leave to steam dry for 2 minutes and return to pan.
3. Add 1 knob of butter and a splash of milk, finely grate in cheese and peeled horseradish and crack in the eggs.
4. Mash ingredients, mix well, season, and put aside.
5. Preheat oven to 400°F.
6. Slice pancetta and place in cast-iron skillet. Over medium-high, heat let the pancetta sizzle and add bread crumbs.
7. Cook until crisp and golden and then mix into the mash.
8. Press mash into the frying pan, smoothing it out with a slight curve.
9. Fry on medium-high heat for 5 minutes, jiggling the pan to create a nice rounded edge.
10. Loose edges with a spatula and life slightly and place the last knob of butter into the pan underneath.
11. Once melted, put a plate on top of the pan, carefully flip over, and slip the rafanata back into the pan.
12. Bake in over for 30 minutes, or until golden and hot through.
13. Place a mixture of small greens and shredded cheese on top.
14. Serve with extra horseradish finely grated overtop, to taste.

Please Enjoy

My thoughts
This is a great little appetizer for dinner guests; just serve a slice with a dollop of creamy horseradish. This recipe did take a lot longer than I expected for the simplicity of it all. The rafanata with its crispy crust and mashed centre with horseradish and pancetta inside adds a flavorful combination I have never tasted before.

Sunday Roast Dinner

Sunday Roast Dinner – Candy Coated Culinista

I really can’t get enough of a roast chicken and this one is high up on my list. Roast chicken is such a simple protein to make and yields leftovers for another meal soups or salads.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: 70 min.
Difficulty level is: Easy

From Simple

Ingredients

Spring Roast Chicken with Preserved Lemon
• 5 tbsp unsalted butter, at room temperature
• 3 tbsp thyme leaves
• 3 garlic cloves, crushed
• ½ small preserved lemon, seeds discarded, flesh and skin roughly chopped (2 ½ tbsp.)
• 1 lemon, finely zest to get 1 tsp, then juice to get 1 ½ tbsp.
• Salt
• Black pepper
• 1 whole chicken
Roasted Asparagus with Almonds, Capers and Dill
• 1 bunch of asparagus, ends removed
• 3 tbsp olive oil
• Salt
• Black pepper
• 2 tbsp unsalted butter
• ¼ cup sliced almonds
• 3 tbsp baby capers, or regular capers
• ½ cup dill, rough chopped
Sweet Potato Mash with lime Salsa
• 2 lb sweet potatoes, unpeeled and cut in half lengthwise
• ¼ cup olive oil
• Salt
• ¼ cup basil leaves, finely chopped
• ½ garlic cloves, minced
• 2 limes, finely zest to get 2 tsp, then juice to get 1 tbsp
• Black pepper

Assembly

Spring Roast Chicken with Preserved Lemon
1. Preheat oven to 400°F.
2. Place butter, thyme, garlic, preserved lemon, lemon zest. ¼ tsp salt and black pepper in a food processor and combine.
3. Loosen the skin away from the breast and spread most of the butter mixture underneath. Spread the remaining butter over the legs.
4. Place chicken in a baking pan and drizzle lemon juice and sprinkle ½ tsp salt and pepper.
5. Roast for 70 minutes, basting every 20 minutes or so, until golden brown and crisp and the juices run clear when the meat is pierced with a small knife.
6. Remove from oven and allow to rest for 10 minutes before serving.
Roasted Asparagus with Almonds, Capers and Dill
1. Preheat oven to 425°F.
2. Mix asparagus with 1 tbsp of oil, salt and pepper.
3. Arrange on a parchment paper lined baking sheet, spaced well apart and roast for 8-12 minutes until asparagus is soft and starting to brown in places.
4. Transfer to a large serving plate and set aside.
5. Put butter into a small saucepan and place over medium-high heat.
6. Once melted, add almonds and fry for 1-2 minutes stirring frequently until almonds are golden brown.
7. Pour almonds and butter over asparagus.
8. Add the remaining 2 tbsp of oil to saucepan and place over high heat, once hot, add capers and fry for 1 – 2 more minutes, stirring until crisp.
9. Using a slotted spoon remove capers from oil and sprinkle over asparagus along with dill.
10. Serve warm.
Sweet Potato Mash with lime Salsa
1. Preheat oven to 425°F.
2. Rub potatoes with 1 tbsp of oil and season with ¼ tsp of salt.
3. Place of parchment-lined baking sheet, cut side down and roast for 30-35 minutes, until very soft.
4. While potatoes are roasting, prepare the salsa.
5. Place remaining 3 tbsp of oil into a small bowl with basil, cilantro, garlic, lime zest, lime juice and salt and stir to combine.
6. Once potato is cool enough to handle, remove the skin or scoop out the flesh and mash.
7. Add salt and pepper, transfer to bowl, and serve with salsa on the potatoes or on the side.

Please Enjoy

My thoughts
I really can’t resist a roast chicken Sunday dinner as it reminds me of my mom. This spring chicken was so delicious I have made it twice already and it will be a new way to enjoy my Sunday chicken. I even made a preserved lemons weeks before. The flavours were bright and fresh with a little spin.

Spring Roast Chicken with Preserved Lemon – Candy Coated Culinista

Roasted Asparagus with Almonds, Capers and Dill – Candy Coated Culinista

Teriyaki Wings

Teriyaki Wings – Candy Coated Culinista

Superbowl Sunday is this weekend and I am rooting for the Pats. I take so much flak for supporting this team; but this has been the only team I have ever supported in the NFL and that will never change. I plan on serving my teriyaki wings along with a menu to be determined in the next day or two.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35-45 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp sesame seeds
• 2 pounds of chicken wings
• Salt
• Black pepper
• Teriyaki sauce
• Chinese five spice
• Red chilli, optional
• 2 scallions

Assembly
1. Toast sesame seeds in a dry pan over low heat and place on a plate.
2. Coat wings in five spice, salt, black pepper and teriyaki sauce
3. Place wings in a roasting pan and bake for 35-45 minutes at 375°C..
4. One baked place in a frying pan and add more sauce and brown the wings on both sides.
5. Sprinkle with scallions and chilli if desired.
6. Toss is sesame seeds and serve.

Tips
• Serve with Asian inspired potato salad and coleslaw.
• Serve with sweet chilli thai sauce on the side

Please Enjoy

My thoughts

Simple, satisfying, scrumptious, salty and sweet. This is great for a football Sunday spread or more importantly Superbowl Sunday.

Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

Christmas Dinner-Starter: Beet Carpaccio

Beet Carpaccio – Candy Coated Culinista

A vegetarian carpaccio what a unique idea.

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

Slightly altered from: Jamie Oliver’s Christmas Cookbook

Ingredients
• 4 large beets, peeled
• 2 tbsp raspberry balsamic vinegar
• Extra virgin olive oil
• Pinch of sea salt
• 1 lemon
• 2 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp plain-yoghurt
• 1 handful dill, ends trimmed

Assembly
1. Wash and peel beets and then using a mandolin finely slice the beets and place in a large bowl.
2. Drizzle with balsamic vinegar, one tablespoon of extra virgin olive oil, a good pinch of sea salt and then squeeze half of a lemon.
3. Toss together and ensure each beet is well coated as this will tenderize the beets.
4. Using a small bowl, whisk mustard, Worcestershire sauce, yoghurt and the remaining lemon juice and ¼ cup extra virgin olive oil and set aside.
5. Arrange beets over a large serving platter and sprinkle dill over top.
6. Drizzle the dressing and serving extra dressing on the side.
7. Dollop some yoghurt on a serve (if desired).

Tips
• Use gloves if you don’t want beets stained hands. I didn’t use gloves; but I didn’t mind.
• The recipe called for arugula I used dill instead due to availability.
• Serve with warm crusty bread, goat’s cheese.
• Use heirloom beets eg white, golden, Chioggia (candy cane)beets and swap out the balsamic vinegar for a herb vinegar so the beets won’t get discoloured.

Please Enjoy

My thoughts
The smell of this starter was irresistible; the fresh dill filled the air with the tangy mustard yoghurt dressing. This is a great way to start a Christmas dinner. I would have this salad any time of year. I don’t have beets all the time; but when I do I remember how much I love these things especially raw.

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