Skillet Roast Chicken with Vegetables

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

I am finally starting to love my skillet, don’t get me wrong I still find cooking certain proteins on it a little challenging; but every day it get better and today I am trying to bake a whole bird using the skillet.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 small whole chicken
• Season salt
• Paprika
• Sea salt
• Black pepper
• Garlic powder
• Onion powder
• 3 tbsp, extra virgin olive oil
• 4 medium potatoes, cut into wedges
• 4 stalks celery, rough chop
• 4 carrots, rough chop
• 1 small onion, sliced
• Handful, green beans
• 2 fresh sprigs, rosemary
• 8 chives
• 6 cloves garlic, rough chop

Assembly
1. Preheat oven to 400°F.
2. Season whole chicken rubbing seasoning onto chicken.
3. Pour olive oil into skillet and place potatoes on the bottom of the pan.
4. Place celery, carrots, onion, and green beans around the side, leaving space for the whole chicken in the middle.
5. Stuff the rosemary, chives and garlic into the cavity of the chicken.
6. Place chicken into the middle of the skillet and bake for 15 minutes.
7. Then reduce temperature to 375°F and bake for about 45 minutes.
8. The internal temperature should be between 150°F – 165°F, or cut into the thigh meat at the joint and if the juices run clear it is ready.
9. Let rest for 10 minutes and serve with vegetables.

Please Enjoy

My thoughts
This is my best roast chicken to date. It was so fragrant, juicy and succulent and I could smell the rosemary, chives and garlic throughout the chicken. Cooking the whole recipe in one pan made me so happy as I really dislike using multiple pot and pans, but most times it is needed. The only thing I would change is putting the potatoes in first let cook and then the whole chicken followed by the carrots, celery and green beans.

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

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Weeknight Leftover Speedy Beef Pot Pie

Beef Pot Pie - Candy Coated Culinista

Beef Pot Pie – Candy Coated Culinista

I had some leftover potatoes and a puff pastry that was about to expire and I decided it’s about time I make a quick and easy beef pot pie.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
• 1 sheet butter puff pastry (usually half of the package / box) – thaw at room temp for 2 hours and then keep in fridge in not using immediately after thawing
• About 2 pounds of stewing beef
• Herbs du Provence
• Basil
• Season salt
• Sea salt
• Paprika
• Onion powder
• Garlic powder
• Black pepper
• 1 cup potatoes, leftovers cut into chunks
• ½ cup corn
• 8 white mushrooms, chopped
• 1 medium onion, diced
• ½ cup carrots, diced
• ½ cup green peas
• Gravy, packet

Assembly
1. Preheat oven to 400°F.
2. At medium-high heat brown the stewing beef and stir in the spices in a cast-iron skillet until almost cooked through.
3. Place beef along with potatoes and corn into a large bowl.
4. Using the same skillet sauce the mushrooms and onions and pour into bowl.
5. In a medium sized saucepan steam the carrots and green peas and pour into bowl.
6. Prepare pre-made gravy in a small saucepan and mix into the bowl of pot pie filling.
7. Fill a casserole dish with the filling and then roll out the puff pastry. (cut to size if needed).
8. Make some slits to allow are to escape.
9. Bake for twenty-five minutes.
10. Serve.

Please Enjoy

My thoughts
My first attempt at a beef pot pie turned out quite well. It was simple and fast and I got to use up my leftovers. I will be using a crock pot the next time I make this as I forget I own a crock pot sometimes and letting the stew slow cook can only make it more tender.

Beef Pot Pie - Candy Coated Culinista

Beef Pot Pie – Candy Coated Culinista

B.K.T. (Bacon Kale & Tomato) Salad

B.K.T. (Bacon Kale & Tomato) Salad - Candy Coated Culinista

B.K.T. (Bacon Kale & Tomato) Salad – Candy Coated Culinista

This robust and flavourful salad is a tasty salad that I like to enjoy after those indulgent weekends.

Inspired from Salad Samurai

Yield/Serving: 2
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
Salad
• 5 slices bacon ( bacon)
• 1 bunch Kale
• 1 sprig green onion
• Generous handful of spinach
• Handful of grape tomatoes, halved
• 2 carrots, shredded
• ½ English cucumber, large dice
• Handful of Cranberries
• Handful of Walnuts
Dressing
• 4 tsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Black pepper to taste

Assembly
1. Using a large frying pan, fry bacon until cooked.
2. Drain bacon on a paper towel and cut into pieces.
3. Strip the kale leaves and tear and dry and place in a large bowl.
4. Add in the spinach, tomato, carrots, cucumber, cranberries and walnuts in and mix.
5. In a medium size bowl vigorously whisk the dressing ingredients until emulsified.
6. Pour over salad and mix until coated.

Tips
• Substitute bacon with soy, tempeh or tofu bacon.

Please Enjoy

My thoughts
I love a good salad and this one is at the top of my list. Kale is a little on the chewy side, but I still enjoyed the flavour profile. Sweet, salty and contrasting textures and flavours. For once I was trying to find a bacon substitute and surprisingly I couldn’t find Tempeh, I don’t even know what it is really, so I added what I know and love bacon.

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