Huevos De Caja

Huevos De Caja – Candy Coated Culinista

It’s always funny that you never notice ingredients in the grocery store until you need it…

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 40 min.
Difficulty level is: Easy

From: Nopalito

Ingredients
Huevos De Caja

• 2 tbsp canola oil
• 2 homemade soft corn tortillas or store-bought
• 1 tbsp kosher salt
• 1 tbsp white vinegar or freshly squeezed lemon juice
• 4 eggs
• 1 cup Frijoles Negros Refritos or good quality refried beans, warmed
• ¼ cup salsa cilantro
• ¾ cup grated jack cheese
• Chopped cilantro leaves
Frijoles Negros Refritos
• 2 tbsp canola oil
• 1 medium white onion, finely chopped
• 1 can black beans drained.
• 1 ½ tsp dried organo
Salsa Cilantro
• 4 large tomatillos, husked and rinsed
• 1 jalapeno
• 1 clove garlic
• Salt
• 2 tbsp cilantro leaves, chopped
• 2 tbsp white onion, chopped

Assembly
Huevos De Caja

1. Boil water and season with salt and vinegar.
2. Lower heat to a simmer.
3. Crack egg into a small bowl and ease into water.
4. Cook until the outsides are set and the inside is still runny, 3 to 4 minutes.
5. Remove using a slotted spoon and set aside.
6. In a small pan cazuelas or cast-iron skillet, place tortillas in pan followed by refried beans in a next shaped. Then tip poached eggs into centre and divide the salsa pouring on top.
7. Sprinkle jack cheese and bake in oven until completely melted for about 5 minutes.
8. Serve immediately and garnish with cilantro
Frijoles Negros Refritos
1. In a medium pot over medium-high heat, heat oil until hot.
2. Add onions and stir occasionally until a dark golden bron, 3 to 5 minutes.
3. Add in the oregano and let cook for another 1 to 2 minutes and let beans get hot.
4. Smash the bean mixture until slightly chunky.
5. Add a little water if need to reach the desired consistency.
Salsa Cilantro
1. Using a medium saucepan, combine tomatillos, jalapenos, garlic and enough water just to cover and season with salt.
2. Bring to a boil and then reduce to a simmer and let cook for 15 minutes, or until tomatillos and jalapenos begin to dull in colour.
3. Transfer mixture discarding the water to a blender and blend until salsa is smooth, but the seeds are still visible.
4. Pour into a bowl and chill.
5. Add in onions and cilantro just before serving.
6. Add additional salt if necessary.

Tips
• The recipe for Frijoles Negros Refritos calls for 1 cup canola oil; which I found to be a huge amount of oil even using the full 6 cups of black beans. I used 2 tbsp of canola oil with one can on black beans.
• I served mine with homestyle Mexican salsa, chipotle peppers in Adobo sauce.
• Purchase green Mexican salsa and add some cilantro if you don’t want to make Salsa Cilantro.
• You can also do step 6 & 7 using a frying pan and serve in a plate.

Please Enjoy

My thoughts
I have walked by the Mexican food section for many years in the same row with the Asian and Indian foods I pick up and yet I never saw them. I will start grabbing the Mexican salsa from now one instead of the Amaericanized salsa brands in the other aisle. This is another massive recipe. This book really serves a crowd and I’m happy I batched down the refried beans as I was only making it for this recipe. I used the leftover refried beans in some shrimp taco’s. I must say I made this recipe purely because the photo caught my eye; even though I didn’t think I liked refried beans and the last poached egg I made didn’t turn out the best. When this was a pleasant surprise with a runny egg served with two types of salsa, refried beans, adobo peppers. I served mine with some shrimp and with Agua de Jamaica and oh so tasty.

Huevos De Caja – Candy Coated Culinista

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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

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

Garlicky Shrimp & Tequila Lime

Garlicky Shrimp & Tequila Lime – Candy Coated Culinista

What beats a 5 minute shrimp dinner … nothing.

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

From Now & Again

Ingredients
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 pound large shrimp, uncooked, peeled and deveined
• ½ tsp kosher salt
• 3 tbsp silver (blanco) tequila
• Finely grated zest from 1 lime
• 2 tbsp freshly squeezed lime juice
• Small handful of fresh cilantro leaves, coarsely chopped

Assembly
1. Heat olive oil and butter in a cast iron pan for about 1 ½ minutes over medium-high heat.
2. Once butter has melted add garlic and cook for 30 seconds.
3. Add shrimp and sprinkle with salt, stirring occasionally until opaque about 1 ½ minutes.
4. Pour tequila in and cook until it evaporates, another 1 minute.
5. Turn off heat, add lime zest and juice, and toss.
6. Add cilantro and serve.

Please Enjoy

My thoughts
This was a unique recipe and in theory I thought I would love this. I loved my vodka shrimp; but the tequila shrimp I found slightly bitter; but maybe that was just me. Otherwise I enjoyed the simplicity of the recipe. I served mine with some rapini and my salsa potatoes.

Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce – Candy Coated Culinista

My love of Greek food never fades and yet I have never made chicken souvlaki at home.

Yield/Serving: 6
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Tzatziki Sauce

• 1 cup Greek Yoghurt
• 1 tbsp lemon juice
• 1 clove garlic
• ¼ of English Cucumber
• 1 tsp sea salt
• 1 tbsp fresh dill, chopped
• Sea salt, to taste
• Black pepper, to taste
Chicken Souvlaki
• 3 chicken breasts
• 2 tbsp extra virgin olive oil
• ¼ cup lemon juice
• 3 garlic cloves, minced
• 2 tbsp dried oregano
• ½ tsp sea salt
• Black pepper, to taste
• Tomatoes
• English cucumber
• Red onion
• Kalamata olives
• Romaine lettuce
• Mozzarella cheese
• 6 Greek pitas

Assembly
Tzatziki Sauce

1. In a food processor add yoghurt, lemon, garlic, cucumber, sea salt, dill and pepper and blend.
2. Pour into a container and let chill.
Chicken Souvlaki
1. Make marinade of lemon juice, garlic, oregano, sea salt and black pepper.
2. Cut chicken breasts into cubes and pour marinade over top and place in fridge for 3 hours to marinate.
3. Using a cast iron skillet pour extra virgin olive oil into pan and cook chicken cubes, 3 minutes per side or until cooked through thoroughly.
4. Serve pitas warmed and add toppings along with tzatziki and mozzarella.

Tips
• Tzatziki can keep for a few days.

Please Enjoy

My thoughts
This was a messy but delicious meal and I’ve never had a chicken souvlaki that wasn’t messy so I know I did this right. I especially loved the sauce that was extra garlicky and had a wonderful kick. The chicken was moist and succulent.

V is for … Vodka Drunken Shrimp

V is for Vodka Drunken Shrimp – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 12 jumbo shrimp, peeled and deveined
• 2 tbsp soy sauce
• 6 garlic cloves, thinly sliced
• 4 tbsp parsley, finely chopped
• Lime juice, from one lime
• 2 tbsp honey
• 1 tbsp extra virgin olive oil
• 1 leek, chopped
• ¼ of red cabbage, shredded
• 8 button mushrooms, thinly sliced
• 2 ½ tbsp hoisin sauce
• 2 tsp Salt
• 1 tsp Black pepper
• ¼ cup vodka
• Basmati Rice

Assembly
1. Peel and devein shrimp and place into a bowl.
2. Add soy sauce, garlic cloves, parsley, lime juice and honey and let marinate for 10 minutes.
3. Using a wok over medium heat, heat up the olive oil and add in the leeks, red cabbage and button mushrooms and cook for 5 minutes.
4. Add in the hoisin sauce, salt and black pepper and cook for two more minutes stirring to mix in the hoisin sauce.
5. Using a large frying pan over medium-high heat, cook shrimp until they become a bright pink, turn the shrimp once at three minutes and cook on the other side.
6. Remove shrimp from the heat and add the vodka and return shrimp back to the stove and cook for one more minute until the alcohol smell has dissipated.
7. Serve on top of basmati rice with veggies on the side.

Please Enjoy

My thoughts
I love the marinade I used on the shrimp as there was a sweet and acidity throughout the dish.

U is for … Udon Noodle Soup

U is for … Udon Noodle Soup – Candy Coated Culinista

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

Ingredients
• 6 cups beef broth
• 2 celery stalks, chopped
• 1 medium onion, diced
• Handful of Italian parsley, rough chop
• 2 green onions, chopped
• 7 cloves of garlic, finely diced
• 2 carrots, peeled and chopped
• One knob of ginger, minced
• ½ cup sugar snap peas, halved
• 2 tbsp, mint leaves
• 200g, 1 package of pre-cooked udon noodles
• 1 baby bok choy, halved down the length of the leaf
• 6 dashes, fish sauce
• 1 tsp apple cider vinegar

Assembly
1. Cook the udon noodles according the package then drain and set aside.
2. Using a large saucepan pour in the beef broth and bring to a boil.
3. Add in celery, onion, parsley, green onions, garlic, carrots, ginger, snap peas, mint leaves and let cook for five minutes.
4. Add in the udon noodles along with fish sauce and apple cider vinegar and cook for five more minutes.
5. Turn down the temperature to simmer and add in the bok choy and let cook for 10 more minutes.
6. Serve

Tips
• Use vegetable broth to make this a vegetarian, vegan dish.

Please Enjoy

My thoughts
I usually love the soup I make; but so far the Asian inspired soups I haven’t really been a fan of. It tasted fine, but just not to my style.

Gluten-Free Lasagna Soup

Lasagna Soup – Candy Coated Culinista

You have guests coming over the weekend and you want to make something warm and comforting; but keeping yourself on a budget try this heart-warming soup.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 45 min. to 1 hour
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• ½ lbs, ground beef
• ½ lbs, ground pork
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp fried basil
• ½ tsp red chilli flakes
• 12 oz can of Crushed tomatoes
• 900 ml or vegetable broth
• 2 sprigs of basil leaves, chiffonade
• Handful of Italian parsley, torn
• 8 – 10 gluten-free lasagna noodles, broken
• ½ a link if pepperoni, sliced
• 1 cup fresh spinach
• 1 cup baby kale
• Mozzarella shredded, optional
• Parmesan cheese, optional
• Basil, to garnish

Assembly
1. Using a medium sized Dutch oven pour olive oil into pot and allow to heat up over medium-high heat.
2. Add onion and garlic and sauté until golden.
3. Place ground beef and pork in and cook until brown adding in sea salt, black pepper, oregano, basil, red chilli flakes.
4. Pour in the crushed tomatoes followed by the vegetable broth and bring to a boil and then reducing to simmer for 10 minutes.
5. Add in the pepperoni slices and lasagna noodles and let the mixture simmer for 25 minutes until cooked.
6. Add spinach and baby kale in the last 5 minutes of cooking.
7. Serve garnished with fresh basil and shredded mozzarella and parmesan cheese.

Tips
• Use canned whole tomatoes and blend quickly in a food processor if you are unable to find crushed tomatoes.
• When reheating add more vegetable broth.

Please Enjoy

My thoughts
I never thought of making a lasagna soup but I was craving lasagna and didn’t want to do all that work and well we are in the midst of an extreme cold weather warning. So this really hit the spot and everything came together very easily. My taste testers enjoyed and even left with some soup for home. This was surprisingly flavourful and such a great treat on a cold day. I actually made three recipes at once with the same ingredients more or less. I made my Italian Meatballs (a request for me to make), my skillet chicken pepperoni pizza and then the soup. I managed to make 3 recipes for under thirty-five dollars and had about thirteen servings; which was amazing. This was my first bigger meal prep as I don’t really like doing mass meals for the week and I had meals to carry me though some lunches and dinners; which freed up time for me to do things I enjoy like ice skating at night.

Christmas Dinner: Pea Soup

Pea Soup – Candy Coated Culinista

This Christmas I want to make a complete and composed dinner from beginning to end and who better than to use Jamie Oliver’s Christmas Cookbook. I am practicing these recipes early so Christmas dinner has no hiccups and I am always one to eat Christmas dinner any time of the year; to a few of my friends chagrin. They just don’t understand Christmas in July of Turkey in late spring. I have been adverse to pea soup for as long as I can remember and the only reason was the colour of the soup. I don’t mind peas in any other fashion, so what is my problem right?

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 40 min.
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
Soup

• 1 onion
• 2 cloves of garlic, finely diced
• 1 leek, rough chopped
• 2 celery stalks, rough chopped
• Olive oil
• 6 cups of frozen peas
• 7 cups chicken or vegetable stock
• 6 sprigs of fresh mint
• Extra virgin olive oil
• Plain yoghurt or crème fraiche, optional
Toast
• 6 slices of whole-grain bread with seeds
• 5 ½ oz leftover cooked ham
• 1 crunchy eating apple
• 1 ¾ oz Stilton cheese
• ¾ oz mature Cheddar cheese
• 1 tbsp liquid honey
• 4 sprigs of fresh rosemary

Assembly
Soup

1. Preheat oven to 350°F.
2. Using a Dutch oven add in the garlic, onions and leek and celery over medium-high heat with 1 tablespoon of olive oil and cook for 10 to 15 minutes until softened; but not coloured, stirring occasionally.
3. Add in the frozen peas and stock and let boil.
4. Add on a pinch of salt and pepper.
5. Reduce heat to a simmer and let cook for 10 minutes.
Toast
1. Lay bread in a large baking sheet and shred ham, apple and crumble chees atop of the bread.
2. Finely grate cheddar cheese over top and drizzle a little extra virgin olive oil and honey.
3. Cook for 10 minutes and then place in soup bowls.
Soup
6. Pick out the mint leave and using the immersion blender; blend until smooth.
7. Ladle soup into bowls, drizzle some extra virgin olive oil, add a dollop of yoghurt or crème fraiche, and serve.

Tips
• Make ahead and reheat when needed and you can also gather the toast topping and have ready to go.
• Top with pomegranates, crumbled bacon if your not making the toast depending on your guest.

Please Enjoy

My thoughts
Now that I enjoy a daily green smoothie I have no quams about the colour of this soup and I’m very happy I finally decided to try it. The pea soup was so flavourful and my only issue was getting the soup to be silky smooth. Other that that I’m sold. I would suggest using vegetable or mushroom stock instead of chicken and serve the toast, yoghurt or cream fraiche on the side so those vegetarians and vegans can partake.

Christmas Dinner – Potato: Potato Al Forno

Potato Al Forno – Candy Coated Culinista

It’s not Christmas without a side of silky smooth mashed potatoes right? Well how about this year you go a little more rustic and complex.

Yield/Serving: 8-10
Prep Time: 30 min.
Cook Time: 1 hr & 50 min.
Difficulty level is: Medium

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 2 lbs Yukon Gold potatoes
• 2 onions
• 2 bulbs of fennel, with herby fronds attached
• 2 ½ cups whole milk
• 1 2/3 cups heavy cream
• 6 anchovy fillets in oil
• 8 cloves garlic
• ½ bunch of fresh rosemary
• 6 fresh bay leaves
• 1 whole nutmeg, for grinding
• 1 ¾ oz Parmesan cheese

Assembly
1. Peel onions. Potatoes and trim the fennel, reserving the fronds .
2. Finely slice the potatoes, onion and fennel just under ¼” thick, using a mandolin with the guard.
3. Preheat oven to 350°F.
4. In a medium sized saucepan pour milk and cream in and tear anchovies, crush in the unpeel garlic and add rosemary & bay leaves and finely grate in half the nutmeg.
5. Bring mixture to a boil over medium heat and let infuse for a few minutes.
6. Remove out the rosemary and bay leaves and grate in some Parmesan cheese and season if desired.
7. In a baking dish layer the potatoes, onion and fennel.
8. Pour the cream mixture over and finely grate the remaining Parmesan cheese.
9. Cover with aluminum foil and bake for 30 minutes and the remove foil and continue to bake for another 45 minutes, or until tender and golden.
10. Garnish with reserved fennel tops and serve.

Tips
• Swap out fennel for any other seasonal vegetable such as celery root or celery heart.
• I would also recommend rutabaga as that is easy to find in Canada in the Autumn & winter months.

Please Enjoy

My thoughts
This is a recipe you could prep the night before and cover in the fridge and cook the morning before your Turkey goes in. This recipe was surprisingly savoury and luscious with all the dairy added. I didn’t notice the anchovies; which I actually love; but some of my guests swear they hate. (When they come to my place it’s in lots of things unbeknownst to them and the eat away) This is a amazing and sophisticated side dish that is also great as leftovers. Add some dill to the top also if you have some in the house.

Potato Al Forno – Candy Coated Culinista

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