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.

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

Broccoli Rabe with Vegetarian Bagna Cauda

Brocolli Rabe with Vegetarian Bagna Cauda - Candy Coated Culinista

Brocolli Rabe with Vegetarian Bagna Cauda – Candy Coated Culinista

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

From Seven Spoons

Ingredients
• 455g broccoli rabe, trimmed of tough stems
• 1 tbsp extra virgin olive oil, plus extra for drizzle
• Sea salt
• Black pepper
• 1 or 2 anchovy fillets, chopped
• 5 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp unsalted vegetable margarine, cold
• Raspberry Balsamic Vinegar of Modena

Assembly
1. Preheat oven to 500°F.
2. Toss broccoli rabe with olive oil on a baking sheet.
3. Season with salt and pepper.
4. Roast until tender for 7 to 10 minutes and turn once at the halfway point.
5. In a small saucepan warm olive oil, garlic and onions over low heat until melted and well combined.
6. Whisk in margarine and balsamic vinegar and spoon dressing over broccoli rabe and serve.

Please Enjoy

My thoughts
The original recipe called to use anchovies, but I wanted to make this a vegan dish. I was making this recipe and started adding onion for some reason, so I just added them to the recipe. I find Broccoli Rabe (Rapini) to be very bitter and the sweetness of the raspberry vinegar helped to cut some of the bitterness but not that much. I will eat this again I just have to teach my taste buds to love rapini more.

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