Cornish Game Hen with White Heirloom Haricots

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Thanksgiving is this weekend and I was in the mood to do a little trial run for the big day.

Yield/Serving: 2
Prep Time: 35 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Rock Cornish Game Hen

• White onion, slices from half a small onion
• Garlic, 2 cloves whole
• Dijon Mustard
• Dried basil
• Dried rosemary, crushed
• Lemon, slices from half a lemon
Smashed Potatoes
• Yellow skinned gem potatoes
• Fresh thyme, sprinkle on top
White Haricots with Chives
• White haricots
• Chives, finely chopped
Sauteed Mushrooms
• Handful button mushrooms, quartered

Assembly
Rock Cornish Game Hen

1. Preheat oven to 375°F.
2. Slice onions and place inside the cavity of the hen along with whole garlic.
3. Rub spices over hen and spread Dijon mustard over top.
4. Bake for 1 hour and until the skin is a golden brown.
Smashed Potatoes
5. Over high heat boil a pot of salted water with the gem potatoes.
6. When the potatoes are slightly tender drain; set aside and let cool.
7. Once cooled place potatoes on a cutting board and smash overtop with a mug base and sprinkle with fresh thyme.
White Haricots with Chives
8. In a medium size saucepan steam haricots until just firm.
9. Immediately place haricots in an ice bath to shock them and stop the cooking process.
10. Set aside in a bowl and add chives and mix.
Sauteed Mushrooms
11. Using a small frying pan, place a little extra virgin olive oil and sauté mushrooms.
12. Place of platters and serve.

Tips
• Make a quick scratch gravy from the pan drippings

Please Enjoy

My thoughts
These little hens are such a simple, gourmet way to enjoy your Thanksgiving. If you are not in the mood for Turkey or have guests that dislike turkey; this is the way to go. One hen per person is a wonderful idea and also having an intimate dinner for two splitting the rock hen in half works just as well. This meal felt very farm to table with the Farmer’s market finds and a more unique protein. I have already bought another hen for a rainy day when I want to make something just a little more special for my guests.

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

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Spring Asparagus Medley

Spring Asparagus Medley – Candy Coated Culinista

An easy peasy evening spring vegetable medley to accompany a chicken or beef dish.

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

Ingredients
• 2 tbsp Extra virgin olive oil
• 20 Asparagus; hard bottoms cut off
• 5 button mushrooms, sliced
• 10 grape tomatoes, sliced in half
• ½ small red onion, sliced
• Celery salt, to taste

Assembly
1. In a large frying pan pour olive oil over medium-high heat.
2. Add asparagus, mushrooms. Tomatoes, red onion and fry for 5 minutes until tender.
3. Add celery salt.

Please Enjoy

My thoughts
A simple yet satisfying spring dish. This would be a great side dish for a springtime BBQ. Crunchy asparagus, and softened mushrooms, tomatoes and onions is a great combination.

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.

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.

20 min. Lazy Leftover Shepherd’s Pie

20 min. Lazy Leftover Shepherd’s Pie - Candy Coated Culinista

20 min. Lazy Leftover Shepherd’s Pie – Candy Coated Culinista

Having a time crunch for dinner? Have left over ground beef from last night’s pasta dinner? Make this twenty minute individually sized shepherd’s pie.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Bake Time: 5 min.
Difficulty level is: Medium

Ingredients
• Ground beef
• Kosher salt
• Ground black pepper
• Season Salt
• Paprika
• Garlic powder
• Onion powder
• Dried basil
• Worcestershire sauce
• ½ small onion, diced
• 6 mushrooms, chopped
• 2 medium-sized potatoes, chopped but not peeled
• Table salt
• Canola oil
• Peas, frozen or canned
• Carrots, frozen or canned
• Cream corn, canned
• Pasta sauce
• Margarine
• Milk

Assembly
1. Pre-heat oven to 450°F.
2. Use leftover ground beef and warm up or: Over medium-high heat in a frying pan fry ground beef and add salt, pepper, season salt, paprika, garlic powder, onion powder, dried basil and Worcestershire sauce to your taste
3. Add onions and mushrooms to ground beef and continue to cook.
4. Wash, cut & boil the potatoes in a pot of water over high heat with a little table salt and canola oil.
5. Prepare the remaining vegetables (used canned as there are already the perfect size then you can just add when putting pie together or steam the bagged frozen vegetables)
6. Add pasta sauce to your ground beef and stir.
7. Once potatoes are done, strain, add butter & milk and mash.
Pie Assembly
1. Butter a large oven-safe cappuccino mug; (or any bigger oven-safe mug you have)
2. Add the meat sauce followed by the vegetables
3. Top with the potatoes.
4. Use a fork and push (on an angle) down the corners and all along the edges of the pie in the mug and make some fork scratches all along the top pie so it doesn’t look so boring.
5. Cook for 5 minutes at 450° or until top is golden brown.
6. Torch the top with a kitchen torch if desired and serve.

Tips
• As this is a 20 minute recipe using canned vegetable or frozen veggies is optimal to save on time.

Please Enjoy

My thoughts
This recipe is always a hit no matter who I’m making this for. It has all the food groups and is so wholesome and comforting, especially in the colder months. I always burn my tongue as I just can’t wait to dig in and you’d think I’d learn after all these years; but I haven’t and it’s so worth

20 min. Lazy Leftover Shepherd’s Pie - Candy Coated Culinista

20 min. Lazy Leftover Shepherd’s Pie – Candy Coated Culinista

Tomato Mushroom Chicken and Pasta Bake

Tomato Mushroom Chicken & Pasta Bake - Candy Coated Culinista

Tomato Mushroom Chicken & Pasta Bake – Candy Coated Culinista

Sometimes it baffles me how picky people really are. I mean with so much different types of foods available to us how you can only eat a handful of foods, especially when you have no food allergies of dietary concerns. When these people enter my life I always advise them to beware if I’m going to be making you meals be prepared to find new produce because it’s not going to kill you and I’d of course never give you anything that would cause you harm. This meal doesn’t contain anything out of the ordinary yet for some reason items here are not commonly eaten if you can believe that. Everyone is different right.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
• 1 can Campbell’s Condensed Tomato with Basil and oregano Soup
• 1 soup can of water
• 2 ½ cups rotini pasta
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 green pepper, finely chopped
• 4 boneless, skinless chicken breast
• Sea salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Italian seasoning, to taste
• 1 cup mozzarella cheese
• 1/3 cup parmesan cheese

Assembly
1. Preheat oven to 375°F.
2. In a casserole dish mix soup and water together.
3. Pour pasta and vegetables into the dish and mix well.
4. In a bowl season chicken with sea salt, pepper, oregano and Italian seasonings and place on top of pasta.
5. Sprinkle cheese over top of chicken followed by parmesan cheese.
6. Bake for 45 minutes until pasta is tender.
7. Broil cheese at 450°F for 5 minutes until cheese is a golden brown.
8. Serve.

Please Enjoy

My thoughts
This recipe couldn’t be any simpler and that is a perfect meal. Compliments were positive all around from “I loved it” to “man that was some good food you cooked” followed up by what else can you cook lol. Needless to say I sent them home with a serving for later consumption.

Tomato Mushroom Chicken & Pasta Bake - Candy Coated Culinista

Tomato Mushroom Chicken & Pasta Bake – Candy Coated Culinista

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

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