O is for … Okra Vegetable Medley

O is for … Okra Vegetable Medley - Candy Coated Culinista

O is for … Okra Vegetable Medley – Candy Coated Culinista

Yield/Serving: 2-3
Prep Time: 5 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
• 3 tbsp extra virgin olive oil
• 10 okras, sliced into rounds
• Handful of snow peas
• ½ red bell pepper, large dice
• Sea salt, to taste
• Black pepper, to taste
• 2 tbsp Raspberry balsamic vinegar

Assembly
1. Over medium-high heat pour olive oil into the pan.
2. Once oil is heated pour in the okra, snap peas and red peppers.
3. Add in the salt, pepper and balsamic vinegar and stir.
4. Let cook for 7 minutes and serve.

Please Enjoy

My thoughts
I always find okra to be slimy even when fresh since childhood. That aside the dish was tasty and there was a distinct okra flavour.

Advertisements

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice – Candy Coated Culinista

I went to my first Authentic Thai restaurant in February and ever since I have been intrigued by this cuisine and trying to consume and slowly try all things Thai. It’s one hundred percent thanks to this amazing Tamarind chicken I had and the taste and smell is still stuck in my head today. I love the sweet and tangy aspects to the tamarind as we have this fruit in the Caribbean and I remember pulling them of the tree and them being scattered on the streets all over Barbados & Antigua. This dish made me want to try Thai food more ad even though I’m not a curry fan I am finding Thai curry dishes to have a very different spice taste then Indian cuisine that I am not fond of. I am exploring this new flavor profile; but for now only with the rice and salad dishes and then on to noodles and proper Thai curries.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pineapple, halved lengthwise if you want to make a pineapple boat
• 1/2 cup Jasmine Rice
• Peanut oil
• Soy sauce, to taste
• Curry powder. To taste
• 3 garlic cloves, minced
• ½ small white onion, diced
• 1 small carrot, grated
• ¼ cup frozen peas
• 1 egg
• ¼ cup pineapple, finely chopped
• 1 spring onion, chopped
• Cilantro, handful, rough chop
• Peanuts, chopped, to taste

Assembly
1. In a saucepan over medium-high heat cook rice and set aside.
2. Using a wok add peanut oil and fry garlic cloves and onion for a couple of minutes.
3. Add the Jasmine rice along with soy sauce and curry powder.
4. Add carrots and frozen peas, and let cook for 10 minutes.
5. Crack the egg into the fried rice and stir around.
6. Add in the pineapple, spring onion, cilantro and peanuts and stir for 1 minute.
7. Serve.

Tips
• Serve in a pineapple boats if desired. Just carve out the pineapple and pour Thai fried rice inside.

Please Enjoy

My thoughts
This is a totally new food for me and I honestly wanted to make this dish because of the pineapple boat and that wow factor when serving this dish. As I am not a huge curry fan I didn’t add tons of curry powder; but the colour and smell was wonderful and flavouful. I loved all the added fruit & vegetables in the rice.

Jalapeno Cheddar Biscuit Chicken Pot Pie

Chicken Pot Pie - Candy Coated Culiinista

Chicken Pot Pie – Candy Coated Culiinista

On a biscuit kick and craving comfort food I ventured into a biscuit chicken pot pie.

Yield/Serving: 4 to 6
Prep Time: 20 min.
Cook Time: about 55 minutes overall
Difficulty level is: Medium

Ingredients
• 6 chicken thighs
• Salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Basil, to taste
• 6 tbsp margarine
• 4 carrots, peeled and diced
• 4 celery ribs, diced
• 1 ear of corn, kernels
• 1 medium sized onion, diced
• 227 g of white button mushrooms, quartered
• 2 tbsp all-purpose flour
• 4 tbsp chicken stock
• 1/3 cup frozen peas

Assembly
1. Preheat oven to 350°F.
2. Season chicken thighs with salt, pepper, oregano and basil and bake for 25 minutes.
3. In a large frying pan over medium heat add the margarine along with the carrots, celery, corn onion and mushrooms and sauté.
4. Stir frequently and add all-purpose flour and chicken stock and continue to stir until thick for 10 minutes.
5. Once chicken is baked, remove from the oven and allow to rest before shredding or cutting into pieces.
6. Pour chicken and frozen peas into the vegetable mixture and mix well.
7. Transfer the chicken vegetable mixture into a casserole dish and bake for 30 minutes. In the last 5 minutes of the baking process and the biscuits and then serve immediately.

Tips
• Make biscuits the day before if desired or bake the biscuits prior to starting the chicken pot pie recipe.

Jalapeno Cheddar Biscuits

Yield/Serving: 8 biscuits
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
8. Preheat oven to 400°F.
9. Line a baking sheet with parchment paper.
10. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
11. Using your hands add butter and mix until the mixture resembles coarse crumbs.
12. Add cheese and jalapenos.
13. Slowly add milk incorporating until dough is formed.
14. Cut dough and form into a circle and place on parchment paper.
15. 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
This is one of the heartier dishes I have made and is perfect for the Autumn & Winter season as its comfort food at its best. I had many great reviews for this recipe and the biscuits were mentioned for weeks after this dish had been consumed. I was pleasantly surprised at how this turned out and there were even some leftovers. The flaky buttery biscuit on top of a rich rustic meal was just superb.

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.

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

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

%d bloggers like this: