Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

Assembly
1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

Tips
• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

Chicken Vesuvio

Chicken Vesuvio - Candy Coated Culinista

Chicken Vesuvio – Candy Coated Culinista

When I heard of a dish called Chicken Vesuvio, I immediately assumed this was an Italian dish because of the name. To me it seems derived from Mount Vesuvius the volcano that erupted back in 79 AD and destroyed Pompeii and Herculaneum. Well upon further research this Greek mythology, architecture and history buff was wrong, Chicken Vesuvio is a speciality of Chicago and is an Italian-American dish.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 45 – 50 min.
Difficulty level is: Medium

Ingredients
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Paprika, to taste
• 2 cartilage in chicken breasts
• 2 large red skinned potatoes, cut into wedges
• Rosemary, finely diced
• oregano, finely diced
• dill, finely diced
• parsley, finely diced
• thyme, finely diced
• ½ a small red onion, diced
• 3 cloves garlic, finely diced
• 2 tbsp all purpose flour
• Low sodium chicken broth
• 1/3 cup frozen peas

Assembly
1. Pre-heat oven to 350°
2. Season chicken with spices and then using a cast iron skillet, pour some extra virgin olive oil in over medium-high heat.
3. Sear all sides of the chicken breast and turn off heat.
4. Cut the potatoes in wedges and coat with the fresh herbs.
5. Place potato wedges around the chicken breasts and cook in oven for 45 minutes.
6. Transfer chicken and potatoes to a plate.
7. Add onion and garlic to the skillet oven medium-heat to soften.
8. Using a wooden spoon scrape the flavour from the bottom on the skillet.
9. Stir in the flour to make a roux.
10. Slowly add in the chicken broth letting the flour dissolve to your preferred gravy consistency.
11. Add wine if desired.
12. Cook for 3 – 4 minutes and frozen peas.
13. Add chicken and potatoes back into the skillet and let simmer for 5 minutes and serve.

Please Enjoy

My thoughts
Sometimes I am on a real cooking streak and everything I make just comes out smashingly. This one after I made it I was actually considering making it again the same week; because it was that good. The chicken was moist and juicy, the potatoes were firm and savoury with the fresh herbs and a scratch gravy turned out most excellent again (Thanks Chuck). I will be making this for dinner when I have guests as it a simple yet classy sophisticated dish.

Shrimp & Broccoli Stir Fry & Jasmine Fried Rice

Shrimp Stir-Fry - Candy Coated Culinista

Shrimp Stir-Fry – Candy Coated Culinista

I have been craving shrimp for a while now and I figured it was time to make something shrimp related.

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

Shrimp & Broccoli Stir Fry
Ingredients

• 25 whole shrimp, deveined
• Garlic, 4 cloves, finely chopped
• Kosher salt, to taste
• Black pepper, to taste
• Broccoli crown, cut into pieces
• 3 medium carrots, peeled and cut into circles
• Small red onion, cut into chunks
• Plum sauce
• Spicy ginger oil
• Sesame seeds

Assembly
1. Clean shrimp and place in a bowl.
2. Add garlic, kosher salt & black pepper and mix then set aside covered with saran wrap.
3. Using a wok over medium heat add some spicy ginger oil and fry the shrimp. Add some plum sauce after the first few minutes. Once cooked set aside.
4. Add more spicy ginger oil and fry broccoli, carrots, red onion and plum sauce for five minutes.
5. Add in the shrimp and mix.
6. Plate and sprinkle with sesame seeds.

Jasmine Fried Rice
Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 1 cup jasmine rice
• 2 tbsp spicy ginger oil
• ¾ cup frozen mixed veg of corn, carrots & peas
• 4 tbsp spicy ginger oil
• 1 eggs
• 2 tbsp soy sauce

Assembly
1. In a pot, cook the rice in 1 cups of water over medium-high heat until cooked.
2. In a small saucepan cook the mixed vegetables and drain.
3. In a wok with 4 tbsp of spicy ginger oil and fry rice and add in the mixed vegetables and stir frequently for 5 minutes.
4. Add egg and continue cooking for 5 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
My taste tester loved this and was very surprised by the treat. They love Chinese food but always buy it at the restaurant, so I decided to make them my version. This was eaten for brunch, as they couldn’t wait which made me laugh. I seem to have a lot of testers that just can’t wait to dive into the food I prepare which is a lovely feeling. I loved the slight kick of the ginger that coated the shrimp and the sweetness of the plum sauce over the Crunchy vegetables. Funny enough when I was showing a co-worker this picture another co-worker of Chinese-Vietnamese decent saw it and said it looked great. She asked my other co-worker to sneakily ask for the recipe for her. If a Chinese person wants my recipe I have done a good job. I am now officially a big fan of adding an egg to my fried rice and can’t believe I only started doing this last year. I really should have been doing this a long time ago as it just add that little bit extra to the rice.

Julia Child’s Boeuf Bourguignon

Julia Child’s Boeuf Bourguignon - Candy Coated Culinista

Julia Child’s Boeuf Bourguignon – Candy Coated Culinista

I was given a bottle of red wine from a co-worker who had recently gotten marriage. The couple had given all the guests a bottle of red wine they bottled and corked at a winery in the Niagara region. Now since I don’t drink and don’t like wine I said I’d taste a small bit and would cook with the rest. I thought to do coq au vin again; but then thought I should try something else. This is when beef bourguigon came into my head. I also remember that scene from Julie & Julia where Julie says “don’t crowd the beef” and I said to myself this is a good recipe and I have never actually made a Julia Child’s recipe before. I started my prep and had everything ready to go and all that was left was to open the wine (queue the ominous music). Since it’s 2016 I made the assumption that this bottle of wine was going to be one of those twist top varieties and I was so wrong; and believe it or not I don’t even own a cork screw. So here’s where my 30 minute struggle to open a bottle of wine begins. I tried to use a knife and cut away at the cork on a slant, no luck. Then I went to my tool box; because I have a full tool box at the ready; but I don’t own a corkscrew. (I’ve never really been a conventional girl here; and have always been the work on my own car and build my own curio stand and solder this or that) hence I grabbed a screw and twisted it into the cork and then grabbed the hammer to pop it out. Still no luck and at this point I thought I was done, until I did the one thing I really didn’t want to do which was to push the cork in. I did this and strained away any cork pieces that may have broken and then pulled out the cork after the fact and retrieved my screw. Lesson learned here and I will be going to the dollar store to get myself a corkscrew as that was not a fun experience for me at all.

Yield/Serving: 8 – 10 servings
Prep Time: 1 hr.
Cook Time: 3 plus hours
Difficulty level is: Medium, very time-consuming and persnickety

From: Slightly altered from Julia Child

Ingredients
Bouquet Garni

• 1 stalk of celery, cut into three pieces
• A bunch of parsley, stems only
• 4 fresh thyme sprigs
• 5 garlic cloves, whole and peeled
Boeuf Bourguignon
• • 4 slices of bacon, fried and crumbled
• 3 pound of stewing beef
• Salt, to taste
• Black pepper, to taste
• 1/3 cup all-purpose flour
• 2 tbsp extra virgin olive oil, plus more if needed
• 1 bottle of dry red wine
• 1 stick unsalted butter, total use accordingly
• 3 cloves of garlic, whole
• 2 onions, finely chopped
• 4 carrots, cut into ¼ inch slices
• 3 celery, chopped
• 1 pound button mushrooms, quartered if large
• 1 tbsp herbs du provence
• 2 tbsp tomato paste
• Parsley, handful rough chop

Assembly
1. Using a frying pan, fry bacon, drain, crumble and set aside.
2. Pat dry all beef pieces and season with salt and pepper.
3. Divide flour and beef into four portions. Place batch one into a ziplock bag and coat beef.
4. Place two tablespoons of oil into a heavy bottomed pot and brown beef on all side. Don’t crowd the meat. Once the meats is browned transfer to a bowl and continue with the next batch of beef until all is browned.
5. Pour off any excess oil from the pot if necessary and then pour wine into pot to deglaze for about 1 minute. Ensure to stir and scrape up brown bits and then pour over the beef.
6. Make the bouquet garni and set aside for the moment.
7. In the pot put butter and oil over medium-high heat and put in the garlic, onions, carrots, celery, mushrooms along with the crumbled bacon and sauté until browned.
8. Add in the herbs du provence, tomato paste and parsley and continue to stir.
9. Pour in the wine and the beef along with the bouquet garni and gently simmer partially covered until the meat is tender; about 3 ½ to 4 hours and occasionally stir.
10. When beef bourguignon is ready remove bouquet garni and serve.

Tips
• Have kitchen string/twine on hand for bouquet garni
• Serve with baby potatoes or a baguette.

Please Enjoy

My thoughts
I didn’t add the pearl onions to this recipe as I didn’t really want all of those onions in the dish. I found this recipe to be so persnickety and yes I get the whole “don’t crowd the meat”; but this recipe had a lot going on and was so finicky and Mise en Place. Maybe it’s because I have always found myself to be a more instinctual cook who doesn’t like to follow a recipe in its entirety and yes I even slightly altered a Julia Child’s recipe as sacrilege as that probably is to most; but that’s just who I am. It was still an amazing recipe with its richness the smell the wine aroma and those perfectly chopped vegetables. I can see what all that fuss was about; but in the end this recipe is still way to fussy for me and this isn’t the way I like to cook. I didn’t even have kitchen twine for the bouquet garni and I had to use a cheesecloth that I use for my almond milk. It was really quite an experience to MacGyer my way through some aspects of this recipe. I have always loved MacGyer so in some ways I got to try my hand at working with what I have on hand; but next time I will try this is a slow cooker recipe.

Lemony Kale

Lemony Kale - Candy Coated Culinista

Lemony Kale – Candy Coated Culinista

So good it doesn’t even need to be a side. This dish stands alone.

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

From Canadian Living

Ingredients
• 1 ½ tbsp. extra virgin olive oil
• 1 ½ garlic cloves, sliced
• 3 cups torn and stemmed kale
• 1 tsp lemon juice
• ½ pinch of kosher salt
• ½ pinch of ground black pepper

Assembly
1. Over medium-high heat using a cast iron skillet cook garlic for about one minute.
2. Add in the kale and cook until wilted and dark green, for about 5 minutes.
3. Add in the lemon juice, salt & pepper and serve.

Tips

Please Enjoy

My thoughts
I have made this recipe twice already and even had the intention of sharing this; but I just couldn’t bring myself to save any. The citrusy-garlicky dressing was a beautiful accompaniment to the kale. I ate it just by itself and loved every bite.

Gluten-free Minestrone

Gluten-free Minestrone - Candy Coated Culinista

Gluten-free Minestrone – Candy Coated Culinista

A cold weekend is ahead and I have been craving soup in a bad way.

Yield/Serving: 8 to 10 servings
Prep Time: 30 min.
Cook Time: (beginning to end) 1 ½ hour
Difficulty level is: Medium

Ingredients
• Extra Virgin Olive Oil
• Red onion, half diced
• 3 carrots, peeled & chopped
• 2 zucchini, cut into half circles
• 1 pound button mushrooms, quartered
• 5 cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 2 litres vegetable stock, reduced sodium
• 1 can red kidney beans
• 2 tomatoes, cut into pieces
• 2 cups gluten-free farfalle pasta
• ½ cup parmesan cheese
• 2 handfuls of parsley, chopped

Assembly
1. In a large heavy bottomed pot over medium-high heat, pour extra virgin olive oil and brown onions, carrots, zucchini, mushrooms, garlic, red pepper and green pepper and let brown slightly, 5 minutes.
2. Stir in tomato paste, oregano, vegetable stock, kidney beans and tomatoes and bring to a boil.
3. Add in the gluten-free pasta and let simmer until pasta is aldente.
4. Continue to let simmer and add in parmesan cheese and parsley.

Please Enjoy

My thoughts
Such a great fall soup. Zucchini is a summer vegetable but in Ontario it can be readily found up until October and I fully took advantage of that. I have always wanted to make a minestone and this was so delicious I didn’t even miss the protein. The carrots and zucchini were still crunchy and this recipe is perfect for freezing.

Kale Caesar Salad

Kale Caesar Salad - Candy Coated Culinista

Kale Caesar Salad – Candy Coated Culinista

This twist on a Caesar salad is my new favourite way to enjoy Caesar salad. Robust and hearty kale being incorporated into this classic is delicious.

Yield/Serving: 2-4
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 head romaine lettuce, chopped
• 6 kale leaves, de-stemmed & chopped
• Spinach, big handful chopped
• 4 slices of bacon, cooked crispy & crumbled
• 2 cloves garlic, finely minced
• 3 anchovy fillets, finely chopped
• Caesar salad dressing
• 1/3 cup mozzarella cheese, shredded
• ¼ cup parmesan cheese
• 1 cup croutons

Assembly
1. Chop romaine, kale and spinach leaves and put into a bowl.
2. Using a frying pan, fry bacon until crispy and then crumble.
3. Using the same oil from the bacon, quickly fry the minced garlic and add to another bowl.
4. Finely chop the anchovies and add to the small bowl along with salad dressing and mix.
5. Shred mozzarella cheese and add to the bowl of lettuce along with parmesan cheese and croutons.
6. Mix well and serve.

Tips
• Make the dressing by hand if you like; but I decided not to as I had time restraints.
• Make into a chicken Caesar salad by adding grilled chicken breast into the salad.

Please Enjoy

My thoughts
This salad was enjoyed by my taste testers. I managed to turn people who claim to hate anchovy’s and kale into a lover. Granted the moment I mentioned there were whole anchovy fillets in the salad some stopped. My point was still proven and I arrested my case. I have made this salad three times already in 2 weeks; even once as a chicken Caesar salad.

Family Style Fried Rice

Family Style Fried Rice - Candy Coated Culinista

Family Style Fried Rice – Candy Coated Culinista

Can you believe I have never made fried rice before? I love making stir fry and Chinese food yet I have never made fried rice. I was prepping a meal for some guests and I had planned to make just plain rice served with some teriyaki chicken breasts and on the fly I decided to turn this into a fried rice.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30-40 min.
Difficulty level is: Easy

Ingredients
• 4 cups basmati rice
• 2 tbsp sesame oil
• 1 small onion finely chopped
• 5 gloves garlic, finely diced
• ½ cup diced frozen carrots
• ½ cup frozen peas
• ¾ cup corn kernels
• 4 tbsp sesame oil
• 3 eggs
• 5 tbsp soy sauce

Assembly
1. In a pot cook the rice in 2 cups of water over medium-high heat until cooked.
2. In a frying pan with 2 tbsp on sesame oil, fry onions for 4 minutes and the add garlic for 30 seconds.
3. When rice in finished cooking add onion and garlic along with the carrots, peas and corn along with the sesame oil and fry and stir frequently for 5 minutes.
4. Add eggs and continue cooking for 10 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
This couldn’t be easier and this was perfect to serve family style; so everyone could help themselves at the table. This can be made the day before and then re-fried again with a little sesame oil before serving; as fried rice always tastes so much better on the second day.

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup - Candy Coated Culinista

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup – Candy Coated Culinista

Feeling in a Mexican mood, but not in the typical way I thought let me try to make a Mexican inspired soup. With Cinqo de mayo this week I thought a Mexican dish should be made.

Yield/Serving: 6-8
Prep Time: 40 min.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Soup
• 5 chicken thighs
• 1 tbsp vegetable olive oil
• Cumin
• Chilli powder
• Cayenne pepper
• Red pepper flakes
• Paprika
• Garlic powder
• Sea salt
• 2 chorizo sausages
• 1 large onion, diced
• 1 large green pepper, diced
• 4 cloves garlic, minced
• 796 ml can of tomatoes, rough chopped
• 900 ml vegetable stock
• 3 tbsp tomato paste
• 4 cups water
• 540 ml black beans
• 540 ml chic peas
• 340 ml corn
• Handful of cilantro, rough chop
• 1 tortillas , cut into strips and fried
Garnish
• Sour cream
• Diced avocado

Assembly
1. In a frying pan over medium-high heat fry chicken thighs and season with cumin, chilli powder, red pepper flakes, paprika, garlic powder, and sea salt until cooked.
2. In another frying pan over medium-high heat frying chorizo sausages until cooked.
3. Using a large stock pot with a little vegetable oil sauté onion, green pepper and garlic for a minute or two and add in the tomatoes.
4. Add water black beans, chic peas, corn and cook over medium high heat for 60 minutes; stirring occasionally.
5. Shred the chicken and break the chorizo into pieces and add into the stock pot in the last 30 minutes.
6. At the last minute add cilantro.
7. Cut tortilla in small strips and fry until just crispy and put on a paper towel to drain and set aside.
8. Ladle soup into a bowl and add some diced avocado and tortilla pieces and serve with a dollop of sour cream.

Please Enjoy

My thoughts
Even though there were lots of spices I found this recipe lacked flavour and I couldn’t get it to be as seasoned as I’d like. Next time I will have to over season to get this to where I want it to be or perhaps I was feeling a little under the weather and the seasoning was fine.

Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup - Candy Coated Culinista

Creamy Roasted Red Pepper Soup – Candy Coated Culinista

When a cold-snap hits in March in the form of a freak ice-storm in Toronto this soup will keep you warm.

Prep Time: 20 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
• 7 large red bell peppers
• 6 garlic cloves, peeled but whole
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, roughly chopped
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp sea salt
• 1/8 tsp cayenne pepper
• 900ml vegetable stock

Assembly
1. Preheat oven to 450°F.
2. Cut peppers in half and lay cut side down on a baking sheet.
3. Add garlic cloves and bake until blackened, about 20 minutes.
4. Remove peppers from pan and place in a bowl and cover with cling wrap in a bowl to steam.
5. Let peppers steam for 10 minutes of until cool to the touch and peel skin.
6. In a Dutch oven warm extra virgin olive oil, along with onions and garlic and sauté for 5 minutes or until translucent.
7. Add tomato paste, cumin, paprika, sea salt, cayenne pepper and stir for 1 minute.
8. Add vegetable stock, roasted peppers and using an immersion blender, blend the ingredients.
9. Let simmer for 20 minutes, stirring occasionally.
10. Serve.

Tips
• Serve with biscuits.
• Freeze a portion for a later date.

Please Enjoy

My thoughts
This was my first time making red pepper soup; which surprised some co-workers as they were enticed by the smell of my lunch. The comments on the smell of my soup alone let me know I was on the right track. The smell reminded me of an Italian kitchen. I don’t know if that is a correct description; but this is what I envision a nonna’s kitchen to smell like.

%d bloggers like this: