Creamy Blue Cheesey Potatoes with Chives & Haricots Warm Salad

Creamy Blue Cheesey Potatoes with Chives & Haricots warm salad – Candy Coated Culinista

Nothing beats a warm salad and this recipe will not disappoint and if your reading this hating Blue Cheese I urge you to give this a try.

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

Ingredients
• 1 pound baby yellow skinned potatoes, halved & boiled
• 1 pound green haricots, ends trimmed
• Blue cheese, small wedge crumbled
• Chives, finely chopped
• Thyme, 6 sprigs

Assembly
1. In a large pot over high heat salted boil potatoes until tender; then drain and set aside.
2. Prepare haricots and steam until just cooked.
3. Place haricots in an ice bath to shock them and stop the cooking process.
4. Drain haricots and add to a platter along with the potatoes and crumble blue cheese over top.
5. Sprinkle chives and thyme and serve.

Tips
• If you must, you can swap out to another crumbly cheese if desired.

Please Enjoy

My thoughts
This is a beautiful way to enjoy some in season haricots. I remember a time I hated blue cheese and just like olives, anchovies and sushi I became a fan once I became an adult and my palette matured. The salty creaminess with that slight medicinal taste makes the perfect coating for the vegetables. One can’t eat loads of blue cheese in one sitting; but this recipe gives the perfect balance that I craved again the next day. I wish I had made more.

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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

Skillet Roast Chicken with Vegetables

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

I am finally starting to love my skillet, don’t get me wrong I still find cooking certain proteins on it a little challenging; but every day it get better and today I am trying to bake a whole bird using the skillet.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 small whole chicken
• Season salt
• Paprika
• Sea salt
• Black pepper
• Garlic powder
• Onion powder
• 3 tbsp, extra virgin olive oil
• 4 medium potatoes, cut into wedges
• 4 stalks celery, rough chop
• 4 carrots, rough chop
• 1 small onion, sliced
• Handful, green beans
• 2 fresh sprigs, rosemary
• 8 chives
• 6 cloves garlic, rough chop

Assembly
1. Preheat oven to 400°F.
2. Season whole chicken rubbing seasoning onto chicken.
3. Pour olive oil into skillet and place potatoes on the bottom of the pan.
4. Place celery, carrots, onion, and green beans around the side, leaving space for the whole chicken in the middle.
5. Stuff the rosemary, chives and garlic into the cavity of the chicken.
6. Place chicken into the middle of the skillet and bake for 15 minutes.
7. Then reduce temperature to 375°F and bake for about 45 minutes.
8. The internal temperature should be between 150°F – 165°F, or cut into the thigh meat at the joint and if the juices run clear it is ready.
9. Let rest for 10 minutes and serve with vegetables.

Please Enjoy

My thoughts
This is my best roast chicken to date. It was so fragrant, juicy and succulent and I could smell the rosemary, chives and garlic throughout the chicken. Cooking the whole recipe in one pan made me so happy as I really dislike using multiple pot and pans, but most times it is needed. The only thing I would change is putting the potatoes in first let cook and then the whole chicken followed by the carrots, celery and green beans.

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

Salt & Vinegar Mini Potatoes

Salt & Vinegar Mini Jewel Potatoes - Candy Coated Culinista

Salt & Vinegar Mini Jewel Potatoes – Candy Coated Culinista

A grown up potato chip you say. Sounds great.

Yield/Serving: 3-4
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1.5 pounds Yellow, Red & Blue Mini potatoes, halved
• ¾ cup white vinegar
• 1 tbsp kosher salt
• 2 tbsp unsalted butter
• 1 stalk green onion, finely chopped
• Black pepper, to taste

Assembly
1. In a large saucepan bring water to a boil and cook potatoes until tender, about 10 minutes.
2. Drain in a colander.
3. Using a cast iron skillet on medium-high heat add in the butter and add in the potatoes face down as best you can and let brown for 5 minutes.
4. Add in the vinegar and salt and continue cooking until crisp.
5. Add a little black pepper and serve.

Please Enjoy

My thoughts
This is my new favourite way to make my mini gem potatoes. They’re crispy, crunchy and oh so tasty. I have cut potato chips from my diet and this really fills the spot for my cravings once and awhile. I am wondering what other types of potato chips flavours I can infuse this way dill pickle, ketchup or even all dressed maybe.

Salt & Vinegar Mini Jewel Potatoes - Candy Coated Culinista

Salt & Vinegar Mini Jewel Potatoes – Candy Coated Culinista

Salt & Vinegar Mini Jewel Potatoes - Candy Coated Culinista

Salt & Vinegar Mini Jewel Potatoes – Candy Coated Culinista

Au Gratin Potatoes

Au Gratin Potatoes - Candy Coated Culinista

Au Gratin Potatoes – Candy Coated Culinista

When I saw the pomegranate lacquered roast chicken I was thinking what I could make to accompany this as a side dish. Lucky for me Heather made some suggestions in her post and I chose to make potatoes.

Altered From Heather Cristo

Yield/Serving: 8-10
Prep Time: 15 min
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
• 10-12 Cups thinly sliced potatoes
• 4 cups 35% cream
• 4 tbsp butter
• 4 tbsp flour
• 8oz cream cheese, cut into chunks
• 1/8 tsp nutmeg
• Kosher salt
• Ground black pepper
• 2 tbsp melted butter for baking pan
• Fresh Thyme leaves
• Basil
• Parsley
• 1/3 cup Parmesan cheese, shredded
• 1 cup mozzarella cheese, shredded

Assembly
1. Preheat oven to 350°F.
2. Bring the cream to a simmer in a medium saucepan.
3. Using a large saucepan melt the butter and whisk in the flour and make a roux.
4. Cook for a few minutes over medium heat to let the flour taste dissipate.
5. Add the cream to the roux pot and whisk until the sauce is smooth.
6. Now add the cream cheese chunks and whisk until smooth.
7. Season this with nutmeg, kosher salt and pepper.
8. Pour the melted butter into a 9×13 baking dish and layer the potatoes.
9. Ladle a thin layer of the sauce over the potatoes and sprinkle with parmesan and mozzarella.
10. Add another layer of potatoes and repeat this process over until complete. (The top will have the most sauce, parmesan cheese, mozzarella along with thyme, basil and parsley.
11. Bake at 350°F for 1 hour or until the potatoes are tender and the top is golden brown.

Tips
• I lessened the cheese to 1/3 cup parmesan cheese and added 1 cup of mozzarella cheese.
• I also added basil and parsley to the top of the potatoes.
• Increase the temperature 350°F so the chicken and potatoes are in the oven at the same time.
• This is also a great dish to make a second container of and freeze.

Please Enjoy

Reviews
“So good I wanted more – the potatoes were roasted perfectly, falling off my fork as I went for bites.
Just the right amount of cream and cheese – the cheese crust on top was perfect, not too crisp and not too soft.”

I mentioned that I had altered the recipe a bit and was told “It was perfect just the way it was”

“Wonderful potatoes.”

My thoughts
Yum Yum Yum is all I have to say. It was homey and a great comfort food. I am glad I altered the amount and type of cheese as I didn’t want to consume all that cheese. I can finally say I made a roux which was really easy to make.

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