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.

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

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

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