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.

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

Skillet Penne Pasta Dinner

Skillet Penne Pasta Dinner - Candy Coated Culinista

Skillet Penne Pasta Dinner – Candy Coated Culinista

When I was a child pasta night was always Friday and my mom would make her tried and true pasta dish. I have been reminiscing and thinking about my mom more than usual lately and I decided to pay homage and make my version of her dish.

Yield/Serving: 8
Difficulty level is: Easy

Ingredients
• 4 cups Penne Rigate
• 2 lbs lean ground beef
• 1 tsp Sea salt
• ½ tsp Black pepper
• 1 tsp Paprika
• ½ tsp Season salt
• 1 tsp Onion powder
• ½ tsp Garlic powder
• 4 cloves garlic, finely diced
• ½ cup white mushrooms, chopped
• half of one small white onion
• ½ cup of grape tomatoes, halved
• 2 cups marinara sauce
• Generous handful of Italian parsley
• ½ cup of mozzarella cheese
• ½ cup of cheddar cheese
• ¼ cup of parmesan cheese

Assembly
1. In a large pot of boiling salted water cook penne until al dente.
2. Drain in a colander once cooked.
3. Using a 12” cast iron skillet brown the ground beef and add the salt, pepper, paprika, season salt, onion powder and garlic powder.
4. After 5 minutes stir in the diced garlic along with the mushrooms, onion and grape tomatoes and let cook for another 5 minutes, stirring occasionally.
5. Pre-heat oven to 375°F.
6. Stir in the marinara sauce to the meat mixture and add parsley and cook at a simmer for 5 to 7 minutes.
7. Pour pasta into the skillet and incorporate into the meat mixture.
8. Sprinkle the cheese on top and bake for 10 minutes to allow cheese to melt.
9. Serve.

Tips
• Freeze some to bake at a later time.

Please Enjoy

My thoughts
I was so happy with how this tasted and turned out and it was true to my mom’s dish. My mom used a stovetop skillet; but since I have a nice cast iron skillet I decided to take it to the oven and bake it in the dish. I just wish the thing was a little lighter is all.

Kale, Ham & Cheddar Quiche

Kale, Ham & Cheddar Quiche - Candy Coated Culinista

Kale, Ham & Cheddar Quiche – Candy Coated Culinista

For a ham lover I actually have prepared too much ham for Christmas dinner and surprisingly I couldn’t finish it all “Quelle Surprise”. I froze the leftovers and I chopped and cubed the ham thinking omelettes, but then I decided to make a quiche even though I’d be partaking alone as Mr. C. doesn’t care for Quiche.

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

Ingredients
Crust
• 1 ½ cups flour
• ¼ tsp sea salt
• 1 tsp sugar
• ½ cup (1 stick cold butter), cut into small pieces
• 4-5 tbsp ice water
Filing
• 1 ¼ cups kale
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• ½ cup ham
• 4 eggs
• 2 cups light cream 20% fat
• 2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp black pepper
• Pinch of cayenne pepper
• 1 ¼ cups sharp cheddar cheese, shredded

Assembly
Crust
1. Mix flour, salt and sugar and combine in a food processor.
2. Add cold butter and pulse until butter is pea sized.
3. Add 3 tbsp of ice water and pulse to combine. Continue and add 1 to 2 tablespoons of ice water one tablespoons at a time pulsing until the dough comes together. Don’t over mix.
4. Roll out dough to fit in a deep dish pie plate.
5. Wrap in plastic and chill for 1 hour.
6. After an hour has passed remove dough from the fridge and place into pie plate and crimp the edges.
7. Preheat oven to 450°F.
8. Bake the crust for 8–12 minutes, with pie weights or dried beans on the bottom. (Increase the cook time if your crust is thicker.
9. Allow to cool.
Filling
1. In a saucepan steam kale until it wilted and drain, squeeze and pat dry. (Make sure all the excess water has been removed from the kale)
2. Reduce the temperature in the oven to 425°F.
3. Using a frying pan sauté onions and garlic in the butter until translucent.
4. Add in ham and kale in the last two minutes of the sauté and then let cool for 5 minutes.
5. Add the kale and ham mixture to the pie crust.
6. In a bowl beat eggs, and then add cream, salt, nutmeg, pepper and cayenne and whisk until well combined.
7. Ladle the egg mixture over the filling and add sprinkle the shredded cheese on top.
8. Bake for 15 minutes at 425°F.
9. Lower the oven temperature once again to 350°F and bake for 20-25 minutes, or until a knife inserted in the centre comes out clean.
10. Let cool for 30 minutes to allow quiche to set.
11. Serve in wedges.

Tips
• Ensure your crust isn’t too thick. Thick enough to support the weight of the quiche but not too thick that the dough doesn’t cook through.
• Serve with a fresh salad or soup.

Please Enjoy

My thoughts
I took a piece for lunch and it tasted great. Mr. C. even said that smells good, granted he didn’t try any. He thought the kale would make it taste bad, but to me it tasted just like spinach just a little more robust in flavour. My twp complaints were I didn’t have a food processor to make this easier on myself and the dough was too thick; next time I will ensure I roll my dough out thinner.

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