Garden Veggie Loaf Pan Lasagna

Oct 4, 2023

Garden Veggie Loaf Pan Lasagna – Candy Coated Culinista

I am craving lasagna as the temperature dipped on Labour Day to 19 degrees; (what a cruel trick) but I have an even smaller lasagna than my skillet version which really is too much if i’m eating alone. Who needs that much leftovers portion wise.

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

Ingredients
Tomato Sauce
⦁ 1 tbsp extra virgin olive oil
⦁ 1 pint grape tomatoes
⦁ 1 can tomato sauce
Meat
⦁ 1 small onion, diced
⦁ 4 garlic cloves, finely diced
⦁ 1 pound medium ground beef
⦁ season salt, to taste
⦁ sea salt, to taste
⦁ ground black pepper, to taste
⦁ paprika, to taste
Mushrooms
⦁ 6 mushroom, sliced
⦁ 2 green inions, chopped
⦁ red chili flakes, to taste
⦁ chili powder, to taste
Ricotta Mixture
⦁ 3/4 cup ricotta
⦁ handful parsley, finely chopped
⦁ 1 egg
⦁ Italian seasoning
⦁ 3 slices of bacon, rough chopped
⦁ 6 no bake lasagna noodles
⦁ 6 zucchini noodles
⦁ Parmesan, grated
⦁ mozzarella, grated

Assembly

1. Preheat oven to 350°F.
   Tomato Sauce
2. Using a medium sized saucepan pour in garden tomates along with olive oil and let tomatoes burst.
3. Pour in canned tomato sauce, let boil and then let simmer.
   Meat
4. Add 1 tbsp vegetable oil using a large frying pan and add onion and cook for 4 minutes.
5. Add garlic for about 1 minutes followed by ground beef and spices.
6. Add some tomato sauce to meat mixture, about one and a half cups and combine. Save the rest of the sauce for another recipe or freeze.
   Mushrooms
7. In a small frying add some vegetable oil and add mushrooms, green onion, red pepper flakes and chili powder until softened.
   Ricotta Mixture
8. In a medium sized bowk add ricotta, parsley, egg and Italian seasoning and combine.
9. Fry bacon in a medium sized frying pan and then rough chop and set aside in a small bowl.
10. Using a mandolin slice 6 zuchinni noodles and set aside.
11. Grate parmesan and mozzarella and put in separate bowls.
    Lasagna
12. Using a loaf pan add some tomato sauce to the bottom.
13. Add meat sauce.
14. Add lasagna noodles followed by ricotta mixture.
15. Add zuchinni noodles followed by mushroom mixture.
16. Sprinkle some bacon followed by tomato sauce and meat sauce.
17. Add another layer of lasagna noodles, ricotta mixture, zuchinni noodles.
18. Add mushroom more tomato sauce and the last two zuchinni noodles.
19. Add the final two lasagna noodles and spread tomato sauce over top.
20. Followed by the paremsan and mozarella and remaining bacon on top.
21. Bake for 30 minutes or longer until top is golden brown and cheese is golden.
22. Let cool for 15 minutes and then serve.

Please Enjoy
My thoughts
I had so much tomatoes and zucchini from the garden I had to incorporate some of these ingredients into recipe and it added and extra something. This is the most saucy oven lasagna I have ever made and I think I finally have the right amount of sauce added to the dish. This also came together quite fast considering all the components. This is a perfect dinner for two.

Mediterranean Dinner Platter

Sep 14, 2023

Mediterranean Dinner Platter – Candy Coated Culinista

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

Ingredients
⦁ 1 1/2 pounds ground beef and pork
⦁ 1/2 white onion, finely chopped
⦁ 1 tsp dried oregano
⦁ 1 tsp dried basil
⦁ 1 tsp garlic powder
⦁ 1/2 tsp cumin
⦁ 1 tsp paprika
⦁ Sea salt, to taste
⦁ Black pepper, to taste
⦁ 1/3 cup fine breadcrumbs
⦁ 1 egg
⦁ Gem potatoes, halved
⦁ Dried oregano, to taste
⦁ Dried basil, to taste
⦁ Garlic powder, to taste
⦁ Extra virgin olive oil
⦁ Tzakiki sauce
⦁ Pitas
⦁ Red onion, thinly sliced
⦁ White vinegar
⦁ Mixed greens
⦁ Red peppers, sliced,
⦁ English cucumber, cut into halves
⦁ Tomates, cut into slices

Assembly

1. Preheat oven to 400°F.
2. In a large bowl, combine ground beef amd pork with spices, breadcrumbs and egg.
3. Combine with hands and roll into meatballs.
4. Place on roasting pan and bake for 20 minutes, or until meatballs are cooked through.
5. Cut potatoes in half and sprinkle oregano, basil, garlic powder and toss in extra virgin olive oil.
6. Add to a separate roasting pan and add to oven and cook until tender, 25 minutes.
7. Prep all the veggies while food is in the oven.
8. Place red onions in some white vinegar to let pickle.
9. Place veggies on platter with pita and Tzakiki sauce

Please Enjoy
My thoughts
Such a simple weeknight meal; which I really enjoy especially when I want to be enjoying my time outside and not over a stove.

Asparagus & Tomato Farfalle

Jul 28, 2023

Asparagus & Tomato Farfalle – Candy Coated Culinista

A delightful dish from just what was on hand and a using fresh local Ontario asparagus is always a delight.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 cup bowtie pasta
• ½ bunch asparagus chopped
• Half pint grape tomatoes
• 5 garlic cloves, finely diced
• 4 sprigs fresh thyme
• ½ small onion, finely diced
• 2 tbsp sundried tomato
• 1 whole roasted red pepper, chopped
• ½ lemon, freshly squeezed
• 3 tbsp extra virgin olive oil
• 1 tbsp capers
• ¼ red onion, thinly sliced into half moons
• Pasta sauce, to taste

Assembly
1. Over High heat boil a pot of salted water.
2. Once boiled add pasta.
3. Using a frying pan over medium heat with 1 tbsp olive oil fry asparagus and set aside on a plate.
4. Place remaining 2 tbsp olive oil and cook grape tomatoes, garlic, thyme, onion until tomatoes start blistering and add.
5. Add pasta sauce and let simmer.
6. Once pasta is cooked, drain and let remain in pot; then add all vegetables along with asparagus, sun-dried tomatoes capers and red onion.
7. Squeeze lemon juice and incorporate.
8. Sprinkle Parmesan cheese.
9. Serve

Please Enjoy

My thoughts
I had no inspiration this day and just wanted a quick meal to use up items in the fridge and I can’t believe what a pretty dish came from my leftover fridge items. Saucy, cheesy and a brightness from the lemon was a great addition to the crunch of the fresh Ontario summer asparagus.

Sheet Pan Chicken Fajitas

Mar 22, 2023

Sheet Pan Chicken Fajitas – Candy Coated Culinista

A great recipe for when you want to make something different; but with little effort.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
⦁ 2 chicken breasts, cut into slices
⦁ 1 white onion, sliced
⦁ 1 red bell pepper, sliced
⦁ 1 yellow bell pepper, sliced
⦁ 1 orange bell pepper, sliced
⦁ cumin, to taste
⦁ chili powder, to taste
⦁ paprika, to taste
⦁ cayenne pepper, to taste
⦁ garlic powder, to taste
⦁ sea salt, to taste
⦁ black pepper, to taste
⦁ tajin, to taste
⦁ olive oil
⦁ enchilada sauce
⦁ 1 avocado
⦁ red onion
⦁ grape tomato
⦁ lime
⦁ sour cream
⦁ flour tortillas
⦁ mild salsa

Assembly

1. Preheat oven to 400°F.
2. In a large bowl, place chicken strips, and vegetables.
3. Add in spices and toss; followed by olive oil..
4. Place on sheet pan in one even layer.
5. Bake for 25 minutes until chicken is cooked and vegetables are soft.
6. Add in enchilada sauce and stir.
7. Mash a ripe avocado and add a little diced red onion and grape tomato into a small bowl and set aside.
8. Pour sour cream and salsa in two small bowls and warm tortillas if desired.
9. Place on a platter and serve.

Please Enjoy
My thoughts
I made this for Superbowl Sunday. It was quick and easy and way less work than I usually put forth for the day. You know what it was great with more time back and way less clean up. This was so tasty and I already want to make this again.

Traditional Swedish Dinner with a Twist

Jan 25, 2023

Traditional Swedish Dinner with a Twist – Candy Coated Culinista

Every Christmas at my churches we have a potluck and Swedish meatballs are always a staple. It always reminds me that I really love these things. So it’s time to make a Swedish dinner at home now.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: approx. 2 hrs.
Difficulty level is: Medium

Ingredients

Swedish Meatballs
⦁ 1/2 pound Ground beef
⦁ 1/4 cup breadcrumbs or panko
⦁ parsley, handful finely chopped
⦁ 1/4 tsp all spice
⦁ 1/4 tsp nutmeg
⦁ 1/4 tsp garlic powder
⦁ 1/2 tsp sea salt
⦁ 1/2 tsp black pepper
⦁ 1 small white onion, finely chopped
⦁ 1 egg
⦁ Extra virgin olive oil
⦁ Unsalted butter
Cranberry Jam
⦁ 1 bag of cranberries
⦁ 1 cup blueberries
⦁ 1/2 cup water
⦁ 1 cup granulated sugar
Green Beans with Dill, Capers and toasted hazelnuts
⦁ 1/4 cup hazelnuts, chopped
⦁ 1/2 cup unsalted butter, at room temperature
⦁ dill, finely chopped
⦁ capers, chopped
⦁ green beans
⦁ sea salt, to taste
⦁ black pepper, to taste
Ricotta Mashed Potatoes
⦁ 3 Red skinned potatoes, skin on and cleaned and cute into pieces
⦁ 1/2 cup ricotta cheese
⦁ unsalted butter
⦁ milk, splash
⦁ sea salt, to taste
⦁ black pepper, to taste
⦁ pinch of nutmeg
Nordic Slaw
⦁ Red cabbage, small
⦁ 1 beet, small
⦁ 1 red onion, small
⦁ 2 medium-sized carrots
⦁ fresh dill
Slaw Dressing
⦁ sea salt, to taste
⦁ black pepper, to taste
⦁ Horseradish Dijon mustard, to taste
⦁ yoghurt, to taste
⦁ red wine vinegar, to taste
⦁ pure Canadian maple syrup, to taste

Assembly
Swedish Meatballs

1. In a medium sized bowl combine all the ingredients together.
2. Roll into smaller sized meatballs.
3. In a large skillet over medium-high heat add in olive oil and butter and let heat up.
4. Add in meat balls and cook turning constantly until browned.
   Cranberry Jam
5. Wash and drain cranberries and blueberries.
6. In a medium saucepan over medium heat pour in cranberries in with water and let boil.
7. Add in sugar and stir to dissolve.
8. Let simmer for 10 minutes or so and thicken.
9. Let cool some and then coat meatballs.
   Green Beans with Dill, Capers and toasted hazelnuts
10. Using a small frying pan over medium-high heat toast hazelnuts and set aside.
11. Mix buter, dill and capers and combine.
12. Set aside.
13. Trim green beans and steam.
14. Place butter slices on top and quickly coat the beans in a little butter also.
    Ricotta Mashed Potatoes
15. Boil a pot of water on high heat with potatoes until just tender.
16. Mash with butter, ricotta, a splash of milk.
17. When desired consistency is reached add in salt, pepper and nutmeg.
    Nordic Slaw
18. Shred cabbage, beets, carrots and finely dice red onion and combine in a large bowl.
19. Rough chop dill and place in bowl.
20. Combine all together.
21. In a small bowl mix sea salt, black pepper, Dijon mustard, yoghurt, red wine vinegar and maple syrup.

Please Enjoy
My thoughts
The slight twists was using cranberries as it’s December and I won’t find Lingon Berry Jam unless I take a drive to Ikea. I also had ricotta left over from my cannoli cookies and didn’t want to waste this pricey ingredient.

Autumn Dinner Special

Nov 8, 2022

The perfect autumn themed dinner for two.

Yield/Serving: 3
Prep Time: 30 min.
Cook Time: 1 hr
Difficulty level is: Medium

Ingredients
Chicken
⦁ 3 skinless chicken breasts, butterflied
⦁ season salt, to taste
⦁ paprika, to taste
⦁ sea salt, to taste
⦁ black pepper, to taste
⦁ 3/4 cup gouda cheese, shredded
⦁ 1 royal gala apple, peeld and cut in slices
⦁ 2 full stems sage leaves, pulled from stem
Pumpkin Pasta
⦁ 2 cups cavatappi pasta
⦁ 1 cup pumpkin puree
⦁ 1 cup gouda cheese
⦁ 1/3 cup mozarella cheese
⦁ 2% milk, to thin sauce
⦁ black pepper, to taste
⦁ sea salt, to taste
⦁ 1/4 cup parmesan cheese, plus more for dusting

Assembly

1. Preheat oven to 350°F.
   Chicken
2. Butterfly chicken and season chicken with spices and set aside.
3. Shred gouda cheese in a small plate.
4. Peel apple and cut into slice and set aside in a small prep bowl.
5. Pluck sage leaves from stems. Chop half and leave the rest whole.
6. Using a small frying pan pour extra virgin olive oil and fry sage.
7. Meanwhile using a cast iron skillet pour some more extra virgin olive oil over medium-high heat let come to temperature.
8. Sprinkle cheese inside chicken breast and place apple slices on top and sprinkle with chopped sage leaves.
9. When cast iron skillet has come to temp place chicken breasts in and cook both sides until golden brown about 4 minutes per side.
10. Then place in the oven and bake for 25-30 minutes.
    Pumpkin Pasta
11. In a large pot boil a salted pot of water. Once boiling add in pasta and cook until al dente.
12. Using a medium saucepan add in pumpkin puree and let warm up.
13. Add in gouda and mozarella, let melt and whisk.
14. Add in milk to thin the sauce down to the consistency you like and continue to whisk.
15. Sprinkle in salt and pepper followed by paremsan cheese.
16. Once a creamy consistency is achieved let simmer.

Tips
⦁ serve with green beans and carrots.
⦁ Add leftover cranberry sauce from Thanksgiving if you have some leftover.

Please Enjoy

My thoughts
This was the most perfect dinner for two and it brings all the autumn feelings and scents to the dinner table. I used my apple picking apples and pumpkin. I was a rich creamy dish that will be raved about to others by your guests I kid you not. The best part there is leftovers for another day for me.

Air Fryer Pulled Pork Taquitos

Oct 14, 2022

Air Fryer Pulled Pork Taquitos – Candy Coated Culinista

Snack time.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 8 – 10 min.
Difficulty level is: Easy

Ingredients
⦁ left over pulled pork
⦁ sweet bbq sauce
⦁ shredded cheddar cheese
⦁ small flour tortillas
⦁ avocado
⦁ 1 lime, juiced
⦁ salt, to taste
⦁ black pepper to taste
⦁ salsa

Assembly

1. Set out pulled pork and stir in some bbq sauce.
2. Shred cheese and set aside.
3. Lay out six tortilla shells and place some pulled pork.
4. Sprinkle cheese on top followed by a dollop of salsa.
5. Don’t over fill and roll into a cigar and secure with a toothpick.
6. Preheat air fryer to 400°F.
7. Spray with cooking spray and bake for 8 to 10 minutes.
8. Meanwhile prepare guacamole, by mashing avocado, adding salt and pepper and lime juice.
9. Remove toothpicks before serving and dollop guacamole on and serve salsa on the side.

Please Enjoy

My thoughts
This was the perfect lunch two days and it was a great was to use leftover pulled pork. These would also make a great little appetizer.

Columbian Texas BBQ

Aug 22, 2022

Columbian Texas BBQ – Candy Coated Culinista

That Texas BBQ with a little South American flair.

Yield/Serving: 6
Prep Time: 45 min.
Cook Time: 1hr 15min plus
In Active Time: 4 hours
Difficulty level is: Medium, time consuming

Ingredients
Pulled Pork
⦁ 900 g pork shoulder
⦁ Sea salt
⦁ Black pepper
⦁ Season salt
⦁ paprika
⦁ cumin
⦁ onion powder
⦁ garlic powder
Air Fryer Parmesan Potatoes
⦁ Red and yellow skinned gem potatoes, halved
⦁ Sea salt, to taste
⦁ Black pepper, to taste
⦁ Italian seasoning, to taste
⦁ Parmesan cheesed, grated
Crispy Tostones
⦁ 1 plantain
⦁ vegetable oil
⦁ sea salt
⦁ Chimichurri sauce, store bought
Mango Bean Salad
⦁ 1 ripe mango, cubed
⦁ ½ can black beans, rinsed and drained
⦁ ¼ of a red onion, diced
⦁ ¼ of red pepper, diced
⦁ ¼ English cucumber, cut into half moons
⦁ Cilantro, handful, chopped
⦁ Grape tomatoes, halved
⦁ Lime juice, from two limes
⦁ ¼ tsp cumin
⦁ ¼ tsp red peppr flakes
⦁ 2 tbsp agave nectar
⦁ ¼ tsp tajin
⦁ Romaine lettuce chopped
Bacon Broccoli Mac and Cheese
⦁ 1 tbsp unsalted butter
⦁ 1 tbsp all purpose flour
⦁ 1 cup water
⦁ 2 cups milk
⦁ 2 cups rotini pasta
⦁ ¼ tsp sea salt
⦁ ¼ tsp garlic powder
⦁ ¼ tsp onion powder
⦁ ¼ tsp paprika
⦁ ¼ tsp black pepper
⦁ 2 cups medium cheddar cheese, shredded
⦁ 1 cup steamed broccoli florets
⦁ 2 stalks green onion, cut on the bias
⦁ 4 strips of bacon fried and chopped
Molasses Baked Beans
⦁ 1 can of molasses baked beans

Assembly
Pulled Pork

1. Season pork shoulder with spices and rub in.
2. In a slow cooker cook pork shoulder for 4 hours on high or 8 hours on low.
3. Shred and add BBQ sauce and set aside.
   Air Fryer Parmesan Potatoes
4. Wash and cut gem potatoes in half.
5. Sprinkle spices over potatoes to coat.
6. Coat in oil and fry for 10 minutes.
   Crispy Tostones
7. Peel plantain and cut into rounds.
8. Using a frying pan over medium high heat pour oil in to cover pan.
9. Fry plantain until lightly golden on both sides 4-5 minutes.
10. Let drain on a plate with a paper towel and smash down.
11. Sprinkle with salt.
12. Pour Chimichurri sauce into a small dipping dish.
    Mango Bean Salad
13. Prepare lettuce and place in a separate bowl.
14. Cut and prepare all other veggies and place into a bowl and set aside.
15. In a small bowl mix together lime juice, cumin, red pepper flakes, agave nectar and tajin.
16. Pour over veggies and mix well.
    Bacon Broccoli Mac and Cheese
17. In a medium sized pot over high heat steam broccoli florets and then strain and place in an ice bath to shock the broccoli and set aside.
18. Using a frying pan fry bacon until just crispy and drain on a paper towel and chop, then set aside.
19. Using a Dutch oven, melt butter over medium heat.
20. Add flour and whisk until combined.
21. Pour in the water and whisk again until smooth and just thickened.
22. Add in the milk and continue to whisk.
23. Add in pasta, salt, garlic powder, onion powder, paprika and black pepper and bring mixture to a simmer.
24. Cook for 10 minutes stirring frequently.
25. Over low heat add in the cheese and stir in.
26. Add in broccoli and half the bacon and green onion.
27. Divide mac and cheese into individual sized pots and top with remaining bacon and green onion and serve.
    Molasses Baked Beans
28. Open one can of beans and warm up on stove over medium-high heat.

Please Enjoy

My thoughts
This meal is a meal of love. I wasn’t counting it out as I did this over two days to limit my time in the kitchen all at once. The flavours were great and had a great kick, maybe even too much of a kick for me. But I loved the taste if it all.

Bacon Broccoli Mac and Cheese

May 25, 2022

Bacon Broccoli Mac and Cheese – Candy Coated Culinista

Try this recipe when you are trying to get a broccoli hater to just well get on board and eat the things.

Yield/Serving: 3
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
⦁ 1 tbsp unsalted butter
⦁ 1 tbsp all purpose flour
⦁ 1 cup water
⦁ 2 cups milk
⦁ 2 cups rotini pasta
⦁ ¼ tsp sea salt
⦁ ¼ tsp garlic powder
⦁ ¼ tsp onion powder
⦁ ¼ tsp paprika
⦁ ¼ tsp black pepper
⦁ 2 cups medium cheddar cheese, shredded
⦁ 1 cup steamed broccoli florets
⦁ 2 stalks green onion, cut on the bias
⦁ 4 strips of bacon fried and chopped

Assembly

1. In a medium sized pot over high heat steam brocooli florets and then strain and place in an ice bath to shock the broccoli and set aside.
2. Using a frying pan fry bacon until just crispy and drain on a paper towel and chop, then set aside.
3. Using a Dutch oven, melt butter over medium heat.
4. Add flour and whisk until combined.
5. Pour in the water and whisk again until smooth and just thickened.
6. Add in the milk and continue to whisk.
7. Add in pasta, salt, garlic powder, onion powder, paprika and black pepper and bring mixture to a simmer.
8. Cook for 10 minutes stirring frequently.
9. Over low heat add in the cheese and stir in.
10. Add in broccoli and half the bacon and green onion.
11. Divide mac and cheese into individual sized pots and top with remaining bacon and green onion and serve.

Please Enjoy
My thoughts
I’m still not a huge mac and cheese fan; but making it myself my way really makes all the difference. This was the creamiest mac and cheese I have had and I just love the overall taste. The addition of broccoli, bacon and green onion made it all the better. Also the broccoli hater ate it so I think I did okay. I’ll be making this again for myself for sure.

Avocado & Arugula Salad

Apr 28, 2022

Avocado & Arugula Salad – Candy Coated Culinista

Avocado lovers … this is the recipe for you.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from The New Rules

Ingredients
⦁ 2 tbsp extra virgin olive oil, plus more
⦁ ¾ smoked paprika, divided
⦁ ¾ sweet paprika, divided
⦁ 3 tbsp coconut vinegar
⦁ Kosher salt
⦁ Black pepper
⦁ 5 oz. baby arugula
⦁ 2 ripe avocados
⦁ Pine nuts, handful
⦁ Persimmons, cut into chunks

Assembly
⦁ In a small frying pan heat oil and add paprika’s stirring and immediately pour vinegar stirring until combined.
⦁ Add salt and pepper and set aside.
⦁ Quarter avocado and set aside.
⦁ Place arugula in a bowl with the pine nuts and toss.
⦁ Place avocado and persimmons on top and drizzle with dressing.
⦁ Finally sprinkle with paprika and a little evoo and serve.

Please Enjoy

My thoughts
Creamy, bright and tangy. This is a great quick dinner salad or a meal if you like. I couldn’t stop thinking about this recipe as I have never used paprika like this. I only use it as a seasoning for my proteins. Well now I know that there are other ways to enjoy paprika and I am quite happy to have stumbled upon this recipe. I made a few changes by swapping out almonds for pine nuts, sherry vinegar for coconut vinegar and adding persimmons as I just couldn’t resist adding a little sweet to balance the acidic.