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.

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

Chicken Mustard Milanese with an Spinach & Fennel Salad

Chicken Mustard Milanese with an Spinach & Fennel Salad - Candy Coated Culinista

Chicken Mustard Milanese with an Spinach & Fennel Salad – Candy Coated Culinista

A classy upscale dinner at home yes please.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 15-20 min, depending on your pan size
Difficulty level is: Easy

Slightly Altered from Smitten Kitchen Cookbook

Ingredients
Chicken
• 2 boneless, skinless, chicken breasts, butterfly
• Sea salt
• Black pepper
• ½ cup all-purpose flour
• 1 large egg white
• 2 tbsp smooth Dijon mustard
• 2 garlic cloves
• 1 tsp dried oregano
• ½ tsp freshly grated lemon zest
• 1 ½ cups coarse, lightweight breadcrumbs, Panko
• Vegetable oil
Salad
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp coarse or whole-seed Dijon mustard
• 1 tbsp smooth Dijon mustard
• ¼ cup extra virgin olive oil
• 140g baby spinach
• Small fennel bulb

Assembly
1. Using a sharp knife butterfly chicken breast.
2. Season both sides with salt & pepper.
3. Line up three plates and pour flour into the first plate.
4. Whisk the egg white, mustard, garlic, oregano and lemon zest in a small bowl and pour onto the second plate.
5. Pour Panko breadcrumbs onto the third plate and spread out.
6. Dredge each piece of chicken through the flour, then the egg mixture and finally through the breadcrumbs, ensuring each piece is coated thoroughly.
7. Repeat with each piece of chicken.
8. Place chicken onto a plate and chill for one hour in the fridge (or up to one day covered in plastic wrap.)
9. Pour a 1/2“ of vegetable oil in a large pan over medium-high heat.
10. Cook the chicken until golden brown on both sides.
11. Drain chicken on a paper towel and season with salt and pepper.
12. Repeat cooking the remaining piece of chicken and start to prepare the salad.
13. In a small bowl whisk lemon, mustard and olive oil until emulsified.
14. Add baby spinach to a bowl and thinly slice fennel using a mandoline, or cut as thinly as possible.
15. Mix and set aside.
16. When all the chicken is fried place chicken in the centre of the plate and place arugula salad on top.
17. Drizzle any excess dressing overtop and serve.

Tips
• If you don’t own a mandoline I highly recommend purchasing one. Life is so much easier with food preparation now that I own one.

Please Enjoy

My thoughts
I have never made or really heard of chicken Milanese besides this recipe and I am a fan. I hear Milanese and immediately think of Milan and after a quick check I was right. I couldn’t find arugula so I substituted spinach for arugula as I have a strict two store limit when looking for ingredients. It still tasted great to me and the substitution made sense. The recipe also called to
pound (not a tenderizer) the chicken until the breasts are ¼” thick between two pieces of plastic wrap; but I just skipped this step to make this a quicker meal. I must say I liked the presentation on this and the taste. It looked quite classy for a home-cooked meal; I just have to perfect my chicken frying skills, which I have not tried before. I also like that I used fennel, which is an ingredient I don’t cook with normally. I think I will be added this to my grocery list more now as this his light fresh salad is perfect for a summer evening meal.

Green Beans with Mustard Seeds

Green Beans with Mustard Seeds - Candy Coated Culinista

Green Beans with Mustard Seeds – Candy Coated Culinista

Yield/Serving: 4
Difficulty level is: Easy

From Seven Spoons

Ingredients
• Sea salt
• 255g green beans, trimmed
• 2 tsp extra virgin olive oil
• 1 ½ tsp mustard seeds
• 1 small onion, minced
• 1 clove garlic, minced
• A couple handfuls of baby kale or spinach leaves

Assembly
1. Set aside a large bowl with ice and very cold water.
2. Boil a large pot of water and generously salt.
3. Blanch green beans and transfer to ice water bath.
4. Using a large frying pan over medium-high heat; heat oil and fry mustard seeds.
5. Add in the onion once the mustard seeds start to pop and cook until translucent, about 5 minutes.
6. Stir in garlic for 30 seconds.
7. Drain the green beans and add to frying pan and cook for 2 to 5 minutes.
8. Add in the spinach at the last moment and serve.

Please Enjoy

My thoughts
This recipe could have used more mustard for me. I think I’d add some Dijon mustard also for some extra mustard punch. This is a simple vegetarian side that can be made in a matter of minutes.

B.K.T. (Bacon Kale & Tomato) Salad

B.K.T. (Bacon Kale & Tomato) Salad - Candy Coated Culinista

B.K.T. (Bacon Kale & Tomato) Salad – Candy Coated Culinista

This robust and flavourful salad is a tasty salad that I like to enjoy after those indulgent weekends.

Inspired from Salad Samurai

Yield/Serving: 2
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
Salad
• 5 slices bacon ( bacon)
• 1 bunch Kale
• 1 sprig green onion
• Generous handful of spinach
• Handful of grape tomatoes, halved
• 2 carrots, shredded
• ½ English cucumber, large dice
• Handful of Cranberries
• Handful of Walnuts
Dressing
• 4 tsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Black pepper to taste

Assembly
1. Using a large frying pan, fry bacon until cooked.
2. Drain bacon on a paper towel and cut into pieces.
3. Strip the kale leaves and tear and dry and place in a large bowl.
4. Add in the spinach, tomato, carrots, cucumber, cranberries and walnuts in and mix.
5. In a medium size bowl vigorously whisk the dressing ingredients until emulsified.
6. Pour over salad and mix until coated.

Tips
• Substitute bacon with soy, tempeh or tofu bacon.

Please Enjoy

My thoughts
I love a good salad and this one is at the top of my list. Kale is a little on the chewy side, but I still enjoyed the flavour profile. Sweet, salty and contrasting textures and flavours. For once I was trying to find a bacon substitute and surprisingly I couldn’t find Tempeh, I don’t even know what it is really, so I added what I know and love bacon.

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