Oktoberfest Tray Bake

Oktoberfest Tray Bake - Candy Coated Culinista

Oktoberfest Tray Bake – Candy Coated Culinista

This hearty dish is my ode to Oktoberfest.

Yield/Serving: about 5
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Easy; but time- consuming

Ingredients
• 3 tbsp extra virgin olive oil
• 4 purple chard leaves
• 4 swiss chard leaves
• 7 uncooked pork bratwurst sausage
• 3 small red skinned potatoes, washed and cut into slices
• 5 small red beets, peeled and sliced
• 2 tsp kosher salt
• 1 tsp black pepper
• Basil, to taste
• Oregano, to taste
• Paprika, to taste
• Cayenne Pepper, to taste

Assembly
1. Preheat oven to 375°F.
2. Pour olive oil on two rimmed baking sheets.
3. Trim chard and cut away stem with a knife.
4. Wrap bratwurst with chard.
5. Lay potatoes overlapping each other followed by the beets.
6. Sprinkle the potato with salt, pepper, basil, oregano, paprika and cayenne pepper.
7. Sprinkle pepper over beets.
8. Bake for 45 min.
9. Serve

Please Enjoy

My thoughts
Once everything is on the tray this is a pretty simple dish; just a little time consuming. I did find it hard to wrap the bratwurst with the swiss chard; but this is most likely a technique I would have to practice again. The overall taste of the dish was super savoury; perhaps to savoury for me.

Oktoberfest Tray Bake - Candy Coated Culinista

Oktoberfest Tray Bake – Candy Coated Culinista

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Cinqo De Mayo: Chorizo & Chicken Tortilla Soup

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup - Candy Coated Culinista

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup – Candy Coated Culinista

Feeling in a Mexican mood, but not in the typical way I thought let me try to make a Mexican inspired soup. With Cinqo de mayo this week I thought a Mexican dish should be made.

Yield/Serving: 6-8
Prep Time: 40 min.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Soup
• 5 chicken thighs
• 1 tbsp vegetable olive oil
• Cumin
• Chilli powder
• Cayenne pepper
• Red pepper flakes
• Paprika
• Garlic powder
• Sea salt
• 2 chorizo sausages
• 1 large onion, diced
• 1 large green pepper, diced
• 4 cloves garlic, minced
• 796 ml can of tomatoes, rough chopped
• 900 ml vegetable stock
• 3 tbsp tomato paste
• 4 cups water
• 540 ml black beans
• 540 ml chic peas
• 340 ml corn
• Handful of cilantro, rough chop
• 1 tortillas , cut into strips and fried
Garnish
• Sour cream
• Diced avocado

Assembly
1. In a frying pan over medium-high heat fry chicken thighs and season with cumin, chilli powder, red pepper flakes, paprika, garlic powder, and sea salt until cooked.
2. In another frying pan over medium-high heat frying chorizo sausages until cooked.
3. Using a large stock pot with a little vegetable oil sauté onion, green pepper and garlic for a minute or two and add in the tomatoes.
4. Add water black beans, chic peas, corn and cook over medium high heat for 60 minutes; stirring occasionally.
5. Shred the chicken and break the chorizo into pieces and add into the stock pot in the last 30 minutes.
6. At the last minute add cilantro.
7. Cut tortilla in small strips and fry until just crispy and put on a paper towel to drain and set aside.
8. Ladle soup into a bowl and add some diced avocado and tortilla pieces and serve with a dollop of sour cream.

Please Enjoy

My thoughts
Even though there were lots of spices I found this recipe lacked flavour and I couldn’t get it to be as seasoned as I’d like. Next time I will have to over season to get this to where I want it to be or perhaps I was feeling a little under the weather and the seasoning was fine.

Epic Breakfast Bagel

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

This recipe started as a “what am I going to make for breakfast” The first time I made this it was a simple breakfast belt – bacon, egg, lettuce, tomato and then every time I made this the recipe grew and grew until it reached what I’m calling epic status. At this point I basically have to unhinged my jaw now to wrap my mouth around this sandwich and I love that.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients

• Lettuce
• Tomato, sliced
• Red onion, sliced thinly
• Bacon
• Apple Cheddar turkey sausage
• Fried egg, slightly runny yolk
• Poppyseed bagel
• Mayo
• Mustard
• Cheese slice
• Dijon mustard

Assembly
1. Prep the lettuce, tomato and red onion and set aside.
2. Using a frying pan over medium-high heat cook bacon and turkey sausage, and drain on a paper towel and set aside.
3. In another frying pan over medium-high heat fry egg until it is slightly runny.
4. Toast bagel.
5. Once bagel is toasted spread mayo on one side and mustard on the other.
6. Add red onion, turkey sausage, bacon, egg, tomato, Dijon mustard, lettuce and finally cheese.
7. Enjoy this great breakfast sandwich.

Please Enjoy

My thoughts
The first bit into this and the oozing of the egg running down was amazing. There is so much going on in this recipe and yet you can taste every ingredient. I find myself make my Epic Breakfast bagel more and more and I may even make that as a breakfast for dinner in the future

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

Sausage & Pepper Soup with Kale

Sausage & Pepper Soup with Kale - Candy Coated Culinista

Sausage & Pepper Soup with Kale – Candy Coated Culinista

When September rolls around Mother Nature can be so unpredictable. The mornings and nights are so cold and the mid-day is still summer weather; how is a person to dress? I find myself wearing a leather jacket to work to keep the chill off; but then when my work day is done I am walking home with my coat in my hand. This brought me to this recipe as I like the idea of sausage and peppers; yet I don’t really care for the actual dish at all. I thought since the nights are getting colder maybe I could invent a new dish from an old classic.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Ingredients
• canola oil, for cooking
• 1 small red onion, medium chop
• 5 garlic cloves, finely chopped
• 1 medium yellow potato, peeled and cut into cubes
• 796 ml canned whole plum tomatoes
• 900 ml Beef stock
• 1 tbsp granulated sugar
• Salt, to taste
• Black pepper, to taste
• Canola oil, for cooking
• 4 mild Italian sausages, removed from the casings
• 1 ½ cup kale
• Green pepper, diced, to garnish

Assembly
1. Over medium high-heat pour canola oil in a pot along with onion and garlic and sauté until golden, about 5 minutes.
2. Add potato, tomatoes, beef stock, sugar, salt and pepper and bring to a boil.
3. Reduce heat and simmer for 30 minutes or until potatoes are cooked.
4. Using an immersion blender, puree until soup is smooth and continue to simmer.
5. In another pan pour canola oil over medium-high heat and cook the sausage until browned.
6. Add the sausage and kale into the soup and cook until kale is wilted.
7. Serve

Please Enjoy

My thoughts
So flavourful and easy to make and I finally got to use my new Cusinart Teal Enamel Dutch oven. I loved how the onions and garlic caramelized in the pot so fast. The addition of kale along with the crispness and crunch of the green pepper garnish made this whole dish come together. I even have leftovers to freeze for an even colder day.

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