Pasta with Fried Lemons and Chili Flakes

Pasta with Fried Lemons & Chile Flakes – Candy Coated Culinista

Lemons, lemons and more lemons! If you are a lemon lover this recipe is for you.

Diner: Changing the Game by Melissa Clark

Ingredients
• 4 lemons
• 1 pound linguine or spaghetti
• 4 tbsp extra virgin olive oil, plus more for drizzle
• Pinch of sugar
• 3 tbsp unsalted butter
• ¾ tsp chili flakes. More to taste
• 2/3 cup parmigiana-reggiano cheese, plus more to taste
• Black pepper, to taste
• ½ cup celery leaves, coarsely chopped (optional)
• 1/3 cup parsley, coarsely chopped (optional)
• Flaky sea salt, for garnish

Assembly
1. Bring a large pot of salted water to a boil over high heat.
2. Zest finely 2 lemons and set aside.
3. Trim the top and bottom off the other two lemons and cut lengthwise into quarters and remove any seeds.
4. Thinly slice the quarters into triangles and blanch lemon pieces in the boiling water for 2 minutes. Then transfer using a slotted spoon to a paper towel to dry.
5. In the same boiling water add pasta and cook until al dente.
6. Drain water; but reserve ½ cup of the pasta water.
7. Using a large frying pan, heat 1 tablespoon olive oil over high heat.
8. Add the dried lemon pieces and season with a pinch of salt and sugar.
9. Cook until the lemons are caramelized, for 3 to 5 minutes and then transfer to a plate.
10. Over medium heat melt butter in the leftover oil and add the chili flakes and lemon zest of both lemons until fragrant.
11. Whisk in the reserved pasta water.
12. Toss in pasta, the juice of one lemon, cheese, black pepper and the remaining salt.
13. Cook until pasta is coated with sauce and add in the caramelized lemon.
14. Add celery leaves and parsley if desired.
15. Taste and add more lemon juice, drizzle olive oil and cheese if desired.
16. Sprinkle with sea salt and serve.

Please Enjoy

My thoughts
I wasn’t a fan of this recipe. The caramelized lemons and the lemon zest, lemon water, lemon juice. It was all too much lemon for me. I could handle almost all that lemon except the caramelized lemon. All I could taste was lemon rind, so I took that out and enjoyed the dish a little more. The combination of black pepper, chilli flakes and cheese and lemon; this mixture had a tendency to clump together and not be

Cinco de Mayo

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.

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.

Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

Assembly
1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

Tips
• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

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

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.

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.

J is for … Jalapeno Cheddar Biscuits

Jalapeno Cheddar Biscuits - Candy Coated Culinista

Jalapeno Cheddar Biscuits – Candy Coated Culinista

Now that I can make shortcakes, biscuits were the next logical step and I will be enjoying and making this fluffy, buttery, crumbly much more. These are such an easy quick accompaniment for dinner.

Yield/Serving: 8
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
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
4. Using your hands add butter and mix until the mixture resembles coarse crumbs.
5. Add cheese and jalapenos.
6. Slowly add milk incorporating until dough is formed.
7. Cut dough and form into a circle and place on parchment paper.
8. 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
After making the strawberry shortcake I knew I had the basis for a biscuits recipe and I ran with it and it turned out so well. My mixture rose and everything which was an issue for me the last time I made these over a year ago. I made these once and immediately had excellent reviews and these were mentioned for a whole week; so I made these again but this time using a muffin pan to test out shapes. This was a hit and I even halved my second batch so this time I could enjoy the biscuits without the jalapenos.

Cheddar Biscuits - Candy Coated Culinista

Cheddar Biscuits – Candy Coated Culinista

Lentil Stuffed Sweet Potatoes with Parsley

Lentil Stuffed Sweet Potatoes with Parsley - Candy Coated Culinista

Lentil Stuffed Sweet Potatoes with Parsley – Candy Coated Culinista

For over a year now I have been searching for some tasty lentil recipes. I really can’t stand lentils; but they are so iron rich that they need to be apart of this severely anemic girls diet. Black beluga lentils are on my must eat list now and I actually enjoy these and I love the colour and the taste of this dish and it keeps me going.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 45 min.
Difficulty level is: Easy

Ingredients
• 2 medium sized sweet potatoes
• 2 tbsp extra virgin olive oil
• ½ cup black beluga lentils, soaked for at least an hour
• ½ cup parsley, chopped
• 2 tbsp vegetarian margarine

Assembly
1. Preheat oven to 400°F.
2. Poke sweet potatoes with a fork a few time and bake for 40-45 minutes or until soft.
3. In a small saucepan filled with salted water; bring to a boil and then reduce and simmer for 20 minutes until al dente.
4. Drain, rinse and set aside,
5. Using a large frying pan melt butter and add parsley to lentils and pour over sweet potatoes.

Please Enjoy

My thoughts
Sometimes I find these vegan dishes that almost could make me consider being a vegan. If I could come up with vegan dishes like this all the time I’d be very happy. This was the perfect meal no meat required.

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

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