Caribbean Soup … Just like my mom used to make …

Mom’s Caribbean Soup – Candy Coated Culinista

My mom passed away before I really got into cooking and she was one of the cooking types who had no recipes written down. That can be and is quite hard when I am trying to recreate those dinners that are near and dear to my heart. One of those recipes is her Caribbean soup; this is one of those dishes that I loved as a kid and I detested soup back then yet I would enjoy this soup; even with the pigtails in it – it’s a Caribbean thing. I have made this recipe twice now purely from the taste, I remember from days gone by and I have made a pretty good replication. My first attempt was closer I believe, but silly me can’t find where I put the recipe or I just never jotted it done; so here I go again and this time I made sure to write it down.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: about 1 hr.
Difficulty level is: Easy

Ingredients
• Turkey pieces, 4 wings & 2 legs
• Sea salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Season salt, to taste
• Garlic powder, to taste
• Onion powder, to taste
• 3 garlic cloves, finely chopped
• 2 tbsp canola oil
• 1 litre chicken stock
• 500 ml water
• 3 Small red skinned potatoes, halved
• Dumplings (flour, salt, water)
• 3 celery stalks, chopped
• carrots, chopped
• 1 onion, chopped

Assembly
1. Preheat oven to 350°F.
2. Season turkey and place in roasting pan and bake for 35 minutes.
3. In the meantime prepare the celery, carrots, potatoes, onion and garlic and set aside.
4. Using a large stockpot place garlic an oil and cook until a golden brown.
5. Add chicken stock and water and put pot to simmer.
6. When turkey is cooked, shred turkey meat into pieces and add to the pot.
7. Add in the potatoes and increase the heat to medium and continue to let cook.
8. Using a medium sized bowl make dumplings by mixing flour, a pinch of salt and water until ingredients form into a ball.
9. Add to pot and cook for 10 – 15 minutes depending on size.
10. Once dumplings are cook add the remaining vegetables and let simmer on low heat for 10 minutes.
11. Serve.

Tips
• If you are going all out Caribbean, add pigtails and bread kind like breadfruit, eddoes, plantain, yam and soup seasoning. I totally forgot to add plantains, which I can readily find at my local grocery store; but the other ingredients would require a trip to the West Indian store.

Please Enjoy

My thoughts
This was very reminiscent of my mom’s soup and this made me happy; but I know something was missing. The soup tasted much better on the second day as the flavours married. My mom’s soup however always tasted good on day one, so I know something was a touch off. Was it the extra West Indian ingredients or more likely my mom putting love and attention into the soup is what made it always taste oh so good. Probably a bit of both.

Advertisements

Zucchini Spaghetti and Turkey Meatballs

Zucchini Spaghetti and Turkey Meatballs - Candy Coated Culinista

Zucchini Spaghetti and Turkey Meatballs – Candy Coated Culinista

My love of photography and Toronto has rewarded me. I love my city and I am constantly exploring it no matter the time or weather conditions. One very early morning on the way to work it must have been -27 this December morning and I saw a gingerbread “Toronto scape” presented by KitchenAid Canada. It was gingerbread pieces made by local bakery The Rolling Pin to resemble Toronto buildings. I took the picture, because that’s what I do and I used the hashtag made from gingerbread not knowing I had entered myself into a contest of sorts. Cut to me receiving a DM that I won a Professional 5 Series Mixer & Spiralizer and after answer a skill-testing question correctly these babies where shipped to me. I can’t wait to give my new mixer a try as this one is bigger than my other KitchenAid Custom series mixer and I will not have to bake in batches anymore; which will save me time or I can start making multi flavoured layered cakes and mix at the same time. I was over the moon with excitement when I found out I won this awesome prize and I have many more recipes in mind for my new toys and also a request for apple pie using my gadgets.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: about 15 min.
Difficulty level is: Medium

Inspired from Williams & Sonoma

Ingredients
Tomato Sauce

• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
Meatballs
• 500g ground turkey
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp red pepper flakes
• 1 tsp Worcestershire sauce
• ¼ small red onion, diced
• 1 cup panko bread crumbs
• 2 eggs
• 1 large zucchini, trimmed and spiralized
• Extra virgin olive oil
• Parmesan cheese, for garnish
Eggplant Ragu
• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• 1 tsp dried basil
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
• 1 eggplant, cut into cubes

Assembly
Tomato Sauce

1. In a medium size saucepan over medium heat warm olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar and add tomato sauce.
5. Let flavours merry and turn temperature to low heat to simmer.
Meatballs
1. Place ground turkey in a large bowl and add garlic, herbs, spices, Worcestershire sauce, red onion, bread crumbs, eggs and spiralized zucchini.
2. Combined and form into meatballs.
3. In a frying pan over medium-high heat warm extra virgin olive oil.
4. Sear meatballs on all sides in batches; about 1 minute per side.
5. Transfer meatballs to tomato sauce and simmer for 10 minutes.
6. Add zucchini to pan and cook for no more than 4 minutes.
7. Sprinkle with parmesan cheese and serve.
Eggplant Ragu (Vegan Option)
1. In a medium size saucepan over medium heat warm extra virgin olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar, tomato sauce and eggplant.
5. Let flavours merry and turn temperature to low heat.

Please Enjoy

My thoughts
I was beyond excited to use my spiralizer and it couldn’t be any easier to use. The zucchini was spiraled and crunchy and it makes a wonderful substitute if you don’t want to have carbohydrates. The turkey zucchini meatballs were so lovely that I think this will be a new way for me to enjoy meatballs. I will still make my Italian style meatballs; but this is now a healthier alternative for me. The eggplant ragu came about when I thought to take this recipe one step further and make a meatless vegan recipe. I have always been of the mindset that if I could prepare tasty and flavourful vegetarian and vegan recipes I could increase my meatless days to about three days a week and if I can make recipes like this it would be a no brainer. Also if you have an audience that you think would question the whole zucchini spaghetti, then serve the turkey meatballs with spaghetti pasta instead. These few recipes can be combined in different ways and it’s still just as memorable.

Zucchini Spaghetti and Eggplant Ragu - Candy Coated Culinista

Zucchini Spaghetti and Eggplant Ragu – Candy Coated Culinista

KitchenAid Gingerbread Scape - Candy Coated Culinista

KitchenAid Gingerbread Scape – Candy Coated Culinista

Mixer & Spiralizer - Candy Coated Culinista

Mixer & Spiralizer – Candy Coated Culinista

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.

Green Bean Maple Bacon Baskets

Green Bean Maple Bacon Bundles - Candy Coated Culinista

Green Bean Maple Bacon Bundles – Candy Coated Culinista

I believe maple and bacon go great with anything and I tested that theory with these green beans for Sunday dinner.

Yield/Serving: 5
Prep Time: 5 min.
Cook Time: 20 – 25 min.
Difficulty level is: Easy

Slightly altered from Williams Sonoma

Ingredients
• 3 slices of bacon, cut into half
• 6 tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 pound green beans, trimmed
• 1 tbsp pure Canadian maple syrup

Assembly
1. Pre-heat oven to 350°F line a baking sheet with parchment paper.
2. Using a frying pan, fry bacon until it just begins to brown and place on a paper towel to drain.
3. On low heat melt butter and add garlic and onion powder.
4. Once butter had melted add maple syrup and set aside.
5. Made green bean bundles and wrap with bacon and then brush butter mixture on green beans and bake for 20 to 25 minutes.

Please Enjoy

My thoughts
These didn’t look like the picture at all as the green beans were shriveled versus firm in the picture. This is probably because I didn’t blanche the beans first. Either way this was such a great side and so flavorful. I will make this again blanched first or not.

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

Kale Caesar Salad

Kale Caesar Salad - Candy Coated Culinista

Kale Caesar Salad – Candy Coated Culinista

This twist on a Caesar salad is my new favourite way to enjoy Caesar salad. Robust and hearty kale being incorporated into this classic is delicious.

Yield/Serving: 2-4
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 head romaine lettuce, chopped
• 6 kale leaves, de-stemmed & chopped
• Spinach, big handful chopped
• 4 slices of bacon, cooked crispy & crumbled
• 2 cloves garlic, finely minced
• 3 anchovy fillets, finely chopped
• Caesar salad dressing
• 1/3 cup mozzarella cheese, shredded
• ¼ cup parmesan cheese
• 1 cup croutons

Assembly
1. Chop romaine, kale and spinach leaves and put into a bowl.
2. Using a frying pan, fry bacon until crispy and then crumble.
3. Using the same oil from the bacon, quickly fry the minced garlic and add to another bowl.
4. Finely chop the anchovies and add to the small bowl along with salad dressing and mix.
5. Shred mozzarella cheese and add to the bowl of lettuce along with parmesan cheese and croutons.
6. Mix well and serve.

Tips
• Make the dressing by hand if you like; but I decided not to as I had time restraints.
• Make into a chicken Caesar salad by adding grilled chicken breast into the salad.

Please Enjoy

My thoughts
This salad was enjoyed by my taste testers. I managed to turn people who claim to hate anchovy’s and kale into a lover. Granted the moment I mentioned there were whole anchovy fillets in the salad some stopped. My point was still proven and I arrested my case. I have made this salad three times already in 2 weeks; even once as a chicken Caesar salad.

Avocado Buns ….. What in the world!

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Has the mighty avocado just jumped the shark? I saw the weirdest thing the other day which is all the buzz and the latest fad. Avocados are now being used as a substitute for a bun; hmmm, now I love avocado and can have one every day but as a bun? This is a great gluten free option; but lets get real here it is not a burger bun. It looks visually striking and interesting but this can only be just a fad right? I did a few food experiments to see if this is a viable option.
Here are some of my test recipes.

Smoked Salmon on a Sesame seeds Avocado Bun

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Tomato slice
• Spinach
• Smoked salmon
• Red onion, sliced
• Sesame seeds, sprinkled on top of avocado
• Olives, top of the avocado bun
• Sweet pickles, top of the avocado bun

Assembly
1. Top ingredients on to avocado and serve.

Bacon & Egg Breakfast Sandwich

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Sharp cheddar cheese, sliced
• Green bell pepper, sliced
• Bacon
• Fried, slightly runny
• Poppy seeds, sprinkled on top of avocado

Assembly
1. Top ingredients on to avocado and serve.

Please Enjoy

My thoughts
Both these were delicious; but to me nothing beats eating an avocado with a little salt and lemon cut in half and using the shell as a bowl. Sometimes simplicity is the best and honestly you can’t eat this like a true burger with an avocado bun; unless you’re used to eating your burgers with a knife and fork regularly. I may secretly enjoy this at home deconstructed or when I just don’t want a bun; but to truly use the avocado like a bun is near impossible. It’s still delicious but very impractical as a bun and calling this a bun is an enormous stretch to say the least.

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

BBQ Chicken, Apple, Bacon & Mushroom Quesadillas

BBQ Chicken Apple & Bacon Quesdaillas - Candy Coated Culinista

BBQ Chicken Apple & Bacon Quesdaillas – Candy Coated Culinista

I knew I wanted to make quesadillas for dinner this past weekend having a huge craving for it. I knew that even though this recipe was going to be familiar I planned on throwing a wrench into the classic quesadillas with some granny smith apples.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 5 chicken thighs, cut into pieces
• Vegetable oil
• Sea salt, to taste
• Ground cumin, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Red pepper flakes, to taste
• Paprika, to taste
• 4 slices of bacon, cut into pieces
• 8 button mushroom, sliced
• ½ granny smith apple, cut into matchsticks skin on
• 2 tbsp red onion, finely chopped
• 1 cup shredded cheddar cheese
• 2 tbsp garlic BBQ sauce
• 4 tortillas
• Guacamole, optional using fresh avocado’s
• Sour cream, optional

Assembly
1. Using a frying pan over medium heat fry and season chicken thighs with a little vegetable oil until cooked thoroughly.
2. In another frying pan over medium heat fry bacon until crispy.
3. In another frying pan over medium high heat sauté the mushrooms in a little vegetable oil.
4. Cut the granny smith apple and red onion and set aside in a bowl.
5. Shred cheddar cheese and set aside.
6. Once chicken and bacon are finished cooking, cut into pieces and add BBQ sauce to the chicken pieces and coat.
7. Using a clean frying pan the size of the tortilla, start toasting tortillas.
8. Add in a mixture of chicken, bacon, mushrooms, cheese, red onion and apple and let melt.
9. Place the second tortilla on top and flip at least once until tortilla is crispy and cheese is melted.
10. Cut into quarters and serve with guacamole and sour cream on the side.

Please Enjoy

My thoughts
This dish was an absolute hit! I even had a request to make another portion as it was so well received and of course I had to oblige. I even stole a bite for myself even though I was beyond full at this point I just couldn’t resist. The granny smiths added a tartness and crunch that was enjoyable and balanced well with the sweetness of the BBQ sauce.

Cast Iron Jerkish Pork Chops with Pineapple & Tomato Salsa

Cast Iron Jerk Pork & Pineapple & Tomato Salsa - Candy Coated Culinista

Cast Iron Jerk Pork & Pineapple & Tomato Salsa – Candy Coated Culinista

Now I may not like Jerk, but that doesn’t mean I don’t know jerk and this is why this recipe is being called Jerkish pork chops and not Jerk pork chops. I’m not Jamaican; however I have many Jamaican friends and I have tasted many a Jerk dish and if I can tolerate this dish and not complain about the spice then it’s well just not the Caribbean Jerk I am accustomed to and perhaps a Canadianized version.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from Chatelaine

Ingredients
Jerk Pork
• 1 jalapeno pepper, seeded
• 1 tbsp lime juice
• 1 tbsp canola oil
• 1/2 tsp all spice
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 2 boneless pork chops
Pineapple & Tomato Salsa
• ½ pineapple, cored & diced
• 1/8 cup red onion, diced
• ½ cup grape tomatoes, halved
• 1 tbsp lime juice
• 1 tbsp canola oil
• ¼ tsp sea salt
• Pinch of ground cumin

Assembly
1. Preheat oven to 350°F.
2. Preheat cast-iron skillet on high heat.
3. Using a food processor blend jalapeno, lime juice, canola oil, all spice, thyme and salt until well combined.
4. Pour into a bowl and coat pork chops and set aside.
5. In a medium size bowl put pineapple, red onion, tomato, lime juice, canola oil, sea salt, and cumin and toss.
6. Sear pork chops on all sides until a golden crust is achieved.
7. Move pork chops to the oven and cook for about 20 minutes.
8. Plate and serve

Please Enjoy

My thoughts
The original recipe called for grilling the pork, but I didn’t want to use my indoor grill, so I opted for my cast iron skillet and sear the pork on all sides and then baked it the rest of the way through. I found the pork moist and succulent with a touch of heat. I really loved the pineapple salsa and I added some tomatoes as I felt salsa need tomatoes to be called salsa. I will make this recipe again for sure as it’s not well just jerkish.

Skillet Chicken Pepperoni Pizza

Chicken Pepperoni Basil Crustless Pizza - Candy Coated Culinista

Chicken Pepperoni Basil Crustless Pizza – Candy Coated Culinista

This fancier weekend chicken pizza dish is crustless and perfect dish.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 4 skinless chicken breast, cut in half
• Kosher salt
• Black pepper
• 4 tbsp extra virgin olive oil
• 1 tbsp margarine
• 4 garlic cloves, thinly sliced
• 4 anchovy fillets, chopped
• ¼ tsp red pepper flakes
• 1 can crushed tomatoes
• Balsamic vinegar
• ½ green pepper, diced
• ½ small red onion, diced
• Handful of basil, chopped
• 100g mozzarella shredded
• 75g pepperoni, sliced
• Handful of whole basil for topping

Assembly
1. Preheat oven to 375°F.
2. Cut chicken breast in half to make them thinner.
3. Season with salt and pepper.
4. In a 9” cast-iron skillet, heat oil and margarine over medium-high heat.
5. Add the chicken in a single layer and sear until both sides are brown and just cooked through, about 10 minutes. Remove chicken and set aside on a plate.
6. Using the skillet add garlic, anchovy and red pepper flakes, sauté for 1 minute.
7. Pour in the crushed tomatoes, balsamic vinegar, green pepper, red onion, basil and cook for 5 minutes.
8. Add chicken back to the skillet and top with mozzarella, pepperoni and whole basil and let cook for 3 minutes or until cheese is bubbling and slightly browned.
9. Serve.

Tips
• Serve with pasta if desired.

Please Enjoy

My thoughts
This is one of my favourite dishes I’ve made. It was saucy and tasted just like pizza just classier.

Chicken Pepperoni Basil Crustless Pizza - Candy Coated Culinista

Chicken Pepperoni Basil Crustless Pizza – Candy Coated Culinista

%d bloggers like this: