Author Archives: cookingwithcandi

Kale and Pasta Perfection

Posted on March 2, 2015 | 3 comments

Our daughter Kerri is out visiting in Colorado and it’s a great opportunity not only to ski with her and enjoy our time together but to cook vegetarian style for her. I have been saving this one for her because we all know what a waste this would be for just Joel. I made Joel a separate Bowties Pasta with Turkey Sausage, Peas and Mushrooms which if you have never made you really must check out, it’s on my blog under that title originally posted on July ’11. (see in photo) I used a Fusilli type short pasta which was perfect. This dish really was so super easy to put together and it will now become one of my go-to pasta dishes for sure. I was also able to buy the Kale from Whole Foods chopped and cleaned already, which only made the prep that much easier . I would say total prep even if you have to chop and clean kale would only be 20 minutes . Super healthy and the kale turned a beautiful shade of deep green and the flavor is amazing. I of course added a little crushed red pepper , just 1/4 teaspoon which is enough for a bit of heat but not too much at all. You can moderate this to your own taste.

Ingredients:

1 bunch of Kale , I bought a bag of cleaned , chopped Kale and it was perfect. I used one bag of chopped and cleaned Kale.

4 cloves garlic, chopped

3 tablespoons olive oil, 2 tablespoons to cook kale and 1 tablespoon at the end

1/2 cup water

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 box (1 lb.) short pasta like fusilli , I used DeCecco brand Fusilli Corti Bucatini which worked out beautifully. Any short macaroni will do.

3/4 cup grated Parmesan Cheese

Directions:

Cook pasta according to box directions for al dente. Make sure you reserve 1 cup of pasta water before you drain pasta. Start to boil water as you prepare the kale.

Prepare the Kale if you can’t find the chopped and cleaned version. Pull the kale leaves from the stems, discard the hard stems and tear the leaves into small pieces. Wash Kale. A salad spinner is perfect for this task.

Chop the garlic.

Add the 2 tablespoons of olive oil to a large skillet type pot, large enough to hold and cook all of kale. Heat oil till it shimmers for a few minutes. Add the garlic and cook for 1/2 minute. Add the kale and toss with tongs if you have them coating the kale with the oil and garlic as you go. Then add the 1/2 cup of water, cover and cook , stirring a few times and cooking the kale until it is tender 7-10 minutes. Stir in the salt, pepper and crushed red pepper. Remove from the heat.

Your pasta should be ready by now and you should have your reserved cup of pasta water handy. Drain the pasta.

Add the pasta to the kale in the pan you were using and turn the heat on to a medium heat. Add about 3/4 cup of the reserved pasta water. Bring to a low simmer, add the parmesan cheese and stir, using a wooden spoon to mix till cheese melts and coats the pasta. If you need a little more liquid you can use the little bit of pasta water left. Keep stirring until it’s nice and creamy. Stir in the remaining tablespoon of olive oil. Taste for Salt and Pepper. Mine was perfect . Serve with a fresh hunk of Parmesan Cheese for grating in a little extra and a little more crushed red pepper.

Perfection.

3 Comments

Posted in meatless, pasta

Tagged Kale and Pasta, Kale and Pasta Perfection, Vegetarian Kale and Pasta, Vegetarian Pasta

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Chicken , Rice and Peas in One Pot

I made this for the first time this past summer. It is a perfect meal for summer, winter , spring or fall. If you’re a fan of dark meat this one’s for you. Very tasty and you gotta love all in one pot cooking! Enjoy!

Cooking with Candi

photo 5 (50) I made this for dinner last night and was so very pleased with the outcome. It was so very easy and so very easy to clean up. I love one-pot meals and so will you. Even though it’s grilling season , I had seen this recipe in Jessica Seinfeld’s “The Can’t Cookbook” and felt compelled to make it. I love this book and it works for those of us who can cook and I am sure it is a great book for those who can’t. This was a little bit of prep and then I set the timer and walked away. Love. I made a few changes and if you’d like you can view her “original” recipe through the link on my blog. Thanks again to Jessica Seinfeld for the great tips and great recipes. This one is a winner. I used thighs and they’re our personal favorite. The chicken was moist…

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Lemony Chicken

Posted on February 23, 2015 | 1 comment

Prep for Lemony Chicken

This is truly my go-to chicken meal, because there is no marinating, and I usually have everything on hand. Plus, you can always just pick up chicken breasts at the local market right before cooking. I serve it over a plain brown rice, because the sauce is so yummy. Add a plain roasted green veggie and you’re good to go. Great for guests!

INGREDIENTS:

4 chicken breasts with skin and bone in

1/4 cup olive oil

3 tablespoons garlic, minced (6-9 cloves, depending on size of cloves)

1/3 cup dry white wine (I use whatever is open, or whatever I have on hand) or a pinot grigio would be fine if you are going to buy .

Grated zest from 2 lemons

2 tablespoons freshly squeezed lemon juice (from zested lemons). save the lemons , you will use them .

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

freshly ground black pepper

DIRECTIONS: Preheat Oven to 400 degrees

Put olive oil in a small saucepan and warm it up. Not to boil, just warm. Turn off heat and add minced garlic. Remove from heat and add white wine, lemon zest, lemon juice, oregano, and salt. Pour into a 9×12 baking dish.

Pat the chicken dry (use a paper towel) and place skin side up over the sauce. I use a silicon brush (or any pastry brush) and brush the chicken with a little olive oil. Sprinkle with salt and pepper. I then cut up the lemons which I used for zest into about 6 or 8 wedges, and place them in the dish alongside the chicken. You should have 1 lemon left over. If not, use a new lemon and just cut it into 6 or 8 wedges.

Bake for 35 minutes and then put on broil for the last 5 minutes. Depending on your oven, you may want to bake for 30 minutes, and put under the broiler for 10 minutes, which is what I did. Just watch it–you want it golden brown, not blackened, and if you cook too long, the chicken will be dried out. When you remove it from the oven, cover tightly with aluminum foil and let it sit for about 10 minutes.

Serve hot with the pan juices over rice, with a green vegetable on the side.

1 Comment

Posted in chicken

Tagged Chicken with Lemons, Lemony Chicken, Roast Chicken in a Lemon Sauce

Roast Pork Loin with Apples and Onions

Posted on February 20, 2015 | 2 comments

Wow!!! What an amazing delicious and easy dish is this to make. Prep is easy and pork loin is available in most butcher shops and Whole Foods type of supermarket. It will make you look like you really know what you’re doing in a few easy steps. It’s really just a dry rub on the pork but you’ll need an instant-read meat thermometer as this is very important in the cooking of this dish. Joel and I both enjoyed this very much. A winner! The roasted apples and onions were just an amazing addition to the pork.

* you’ll need a rimmed sheet pan and a cooking thermometer ( instant-read type) and make sure yours works, sometimes they stop working for no apparent reason.

thanks once again to Jessica Seinfeld http://www.doitdelicous.com and her wonderful cookbook The Can’t Cookbook which I love even though I can cook.

Ingredients:

1 1/2 lbs. boneless pork loin * see pictures

2 medium red onions, peeled and cut into quarters ( see directions)

3 red apples

3 Tablespoons of Olive Oil + 1 Tablespoon of Olive Oil

1 tsp. kosher salt ( divided 1/2 and 1/2 ) see directions

1/2 tsp. freshly ground black pepper ( divided 1/4 and 1/4) see directions

2 cloves garlic chopped

1 Tablespoon dried thyme ( from the jar) this is not fresh thyme

2 tsp. fennel seeds ( available in most spice sections of your supermarket)

Directions:

Preheat the oven to 400 degrees with the oven rack in the middle of the oven. Have pork out of refrigerator and at room temperature, about 1/2 hour prior to cooking.

Cutting the onions–First peel the onions, then cut off both ends of the onions. Then cut the onions in half from end to end. Place each half of the onions cut side down and cut again. You have now quartered the onions.

Cut the apples in 1/2 from stem to end. Remove the core, the easiest method is to use a melon-baller or a small teaspoon to remove core and seeds. Place each half cut side down and cut in half again. Place the apples and onions in a rimmed sheet pan ( I spray with Pam cooking spray first )

Drizzle the onions and apples with 3 Tablespoons of Olive Oil and sprinkle with 1/2 tsp. of kosher salt and 1/4 tsp. of black pepper ( app. 12 turns on a pepper mill) Toss together with clean hands and spread into a single layer.

Chop the garlic, and combine in a small bowl with the thyme, fennel, and the remaining 1 Tbsp. Olive Oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place the pork, fat side up in the middle of the pan, push the apples and onions aside. Rub the entire pork loin with the spice rub.

Roast until an instant-read thermometer inserted into the center of the pork reads 145 degrees. Check the temperature after 50 minutes. I cooked for one hour and mine was perfect, but check temperature after 45- 50 . Your oven will determine how long it needs to cook and all ovens vary. A slight pink hue in the center of your cooked roast is perfectly desirable. Transfer the meat to a clean cutting board and let it rest for about 5 minutes before slicing. Plate it up with the apples and onions. I also served alongside roasted sweet potatoes.

2 Comments

Posted in meat, pork

Tagged pork and apples and onions, roast pork loin

Classic Soffritto with Spicy Italian Sausage in Tomato Sauce

Posted on February 18, 2015 | 1 comment

Soffritto is a mixture of seasonings and finely chopped vegetables, such as onions, garlic, celery and carrots that is sautéed in olive oil and used as a base for many Italian dishes. I added a little red pepper flakes and oregano. This soffritto takes an average sauce to a perfect sauce. I first learned how to use it many years ago on a trip to Italy. Plus what an awesome way to get Joel to eat some vegetables!

We came home from a beautiful ski day up on The Highlands out here in Aspen, Colorado. Very much in the mood for pasta. I had a pound of italian spicy sausage on hand and all of the other ingredients for this delicious sauce. A short tubular pasta is always best for this sauce, Rigatoni and Penne work really well. I happen to have a box of Tortiglioni noodles which work really well.

Ingredients:

Soffritto:

4 garlic cloves , whole

1 medium onion , cut into quarters

1 carrot, peeled and cut into 1 ” pieces

1 celery stalk, cut into 1 ” pieces

1 tsp. dry oregano

1/4 tsp. crushed red pepper flakes ( now you all know by now how much I love the heat, if you’re not a fan omit it)

Directions for Soffritto:

Pulse onion, carrot, garlic, oregano and red pepper flakes in a food processor until finely chopped. ( see photo) Set aside.

Sauce:

ingredients:

1 28 oz. can or box of pureed tomatoes, if you don’t have pureed you can just throw whole ones into food processor along with its juice and puree it yourself.

1 lb. hot or sweet Italian Sausage, casings removed

1/4 cup olive oil

Kosher Salt, freshly ground black pepper

1 Tbsp. Tomato Paste , tubes of Tomato Paste work so well in cases like this

1 lb. Pasta Noodles of your choice

Finely grated Parmesan or Grana Padano for garnish

Directions:

In the food processor pulse onion, carrot , celery, garlic , oregano and red pepper flakes until finely chopped; transfer to a small bowl and set aside.

Heat oil in a large heavy pot over medium heat, add sausage and cook, breaking up sausage with the back of a wooden spoon, until browned and no longer pink. Using a slotted spoon , transfer to a plate.

Increase heat to medium-high , add reserved vegetable mixture to same pan that you cooked sausage in. Taste and season for salt, cook stirring often until vegetables are golden, about 10 minutes.

Stir tomato paste and 1 cup of water in a small bowl, I used measuring cup and small whisk, add to pot with vegetables. Cook , scraping up any browned bits from bottom of pot. Bring to a low boil, reduce heat and simmer until liquid has almost evaporated, about 10 minutes.

Add reserved sausage, and tomato puree and 1 more cup of water. Bring to a boil and reduce heat to a simmer, you may need to add more water if sauce gets too thick. Cook on simmer for about 2 hours. Taste for salt.

* you can make sauce 3 days ahead , let cool. Cover and chill , or freeze for up to 2 months. Reheat on stove top on low flame.

Cook pasta in a large pot of boiling salted water, follow package directions for al dente. Drain and reserve 2 cups of pasta cooking water.

I make more sauce than I need for the 2 of us, so added sauce to pasta in a separate bowl, adding pasta water as I needed it. I froze the remainder.

1 Comment

Posted in Sauce

Tagged Classic Soffritto in Sauce with Sausage, Soffritto, Soffritto in Sauce

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Cannellini Beans with Garlic and Rosemary

I love beans and what could be more delicious and satisfying as a side dish or over pasta? All Vegetarian and all in one pot! Served with a salad and a crusty piece of bread and you have a meal.

This recipe comes from one of my personal favorite cookbooks. The Can’t Cookbook by Jessica Seinfeld

http://www.doitdelicious.com

Ingredients:

2 medium carrots

2 cloves garlic

2 tsp. chopped fresh rosemary

1 can (15 oz.) diced tomatoes

2 cans cannellini beans (15 oz.) rinsed and drained

1 Tablespoon olive oil

1/3 cup water

1/4 tsp. kosher salt to taste

1/4 tsp. freshly ground black pepper to taste

Grated Parmesan

Directions:

Peel the carrots and cut them in half lengthwise, then thinly slice them crosswise into half-moons. Chop the garlic and the rosemary. Open the can of tomatoes, and drain and rinse the beans.

Place a medium saucepan on the stove and heat up to medium. Pour in the oil and heat until it shimmers. ( 1-2 minutes). Add chopped garlic to the pan. Cook, stirring frequently with a wooden spoon until you can actually smell the garlic without burning it, this is very fast maybe a minute. Be careful not to burn the garlic.

Add the carrots, tomatoes, beans, water, rosemary and salt and pepper. You can taste for salt and pepper at the end of the cooking process. Bring mixture to a boil, the lower the heat to simmer stirring occasionally, until the carrots are tender. I probably cooked for about 45 minutes, till vegetables were nice and soft.

Stir in the Parmesan and Serve!!!!

1 Comment

Posted on February 16, 2015 in side dish, vegetables

Tagged cannellini beans, garlic and rosemary cannellini beans, side dish

Sexy and Sassy Shrimp for Valentines Day – Fra Diavolo

Posted on February 13, 2015 | 6 comments

OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make. This 1 lb. of shrimp should feed 4. I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!

*don’t leave out the fresh herbs, they kick it up a notch

Ingredients:

1 lb. large shrimp, peeled and deveined

1 teaspoon of kosher salt , plus more as needed

1/2 medium yellow onion, chopped

1 (14 oz. can) diced tomatoes

3 tablespoons olive oil, plus 2 teaspoons

1 cup dry white wine

3 garlic cloves , chopped

1/4 teaspoon oregano leaves

1 teaspoon crushed red pepper, I didn’t think this was too spicy , you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.

3 tablespoons chopped fresh italian parsley leaves

3 tablespoons chopped fresh basil leaves

Directions:

In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)

Remove shrimp to a bowl, set aside.

In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time. When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.

*prepare pasta according to directions and serve shrimp and sauce right on top.

6 Comments

Posted in seafood

Tagged Sexy and Sassy Shrimp Fra Diavolo, Shrimp, Shrimp Fra Diavolo, Shrimp in a Hot Sauce

Creamy Tomato Soup with Parmesan Crisps

Posted on February 11, 2015 | 1 comment

Parmesan Crisps with Tomato Soup

Soup at the beginning of the cooking process

Parmesan Crisps

Tube of Tomato Paste–I love the tubes

One of our most favorite soups is Tomato Soup. I love the creaminess in this soup and the texture and tang of the tomatoes. I added parmesan crisps to the top which only add another layer of “deliciousness” to the soup. I did add 1/2 cup of heavy cream mostly because I had it in the house but also because over the whole recipe it’s just a little bit of richness that goes a very long way. I suppose you can omit it but I wouldn’t. We loved it just the way it was and I have 2 large containers that went into the freezer for another night’s meal. The parmesan crisps are super easy and all you’ll need is some grated parmesan. Croutons would work well as well.

*you’ll need an immersion blender and a Dutch Oven type of pot with a tight fitting lid.

Enjoy!

Ingredients:

1 Tablespoon Unsalted Butter

1 whole onion, finely diced

1 Tablespoon Olive Oil

1 minced garlic clove

3 whole Large Carrots, Peeled and finely diced

2 Tablespoons Tomato Paste–the tubes make life so nice and easy

3 Cans Whole Tomatoes — 28 oz. each–Italian whole plum tomatoes with their juices

32 ounces , Vegetable or Chicken Broth

1 cup water

1/2 cups Heavy Cream

Kosher Salt and Freshly Ground Black Pepper to taste

2 Tablespoons Chopped Fresh Basil ( approximate amount) you can eyeball and you can use more for garnish if you’d like

Grated Parmesan if you want to make the Parmesan Crisps (recipe to follow soup recipe)

Directions:

In a large Dutch Oven kind of pot ( Le Creuset) , heat butter and olive oil over medium-high heat, then add onion, garlic and carrots. Stir and cook till vegetables soften but be careful not to burn the garlic and onions. This will take app. 5 minutes.

Add tomato paste and incorporate it into the vegetables with a wooden spoon. Cook for another 3 minutes or so.

Add canned tomatoes with their juice, broth and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for at least 30 minutes. I had time so I allowed it to simmer for about an hour. The longer the better.

I then turned heat off and allowed to cool for a few minutes before using immersion blender. Be careful because hot soup can burn. I gave it a quick few minutes with the immersion blender , the tomatoes completely broke down because they had cooked so long. You can leave some texture in the tomatoes if you like chunkier pieces.

Add the cream, salt and pepper to taste, I used about 1 teaspoon of kosher salt and about 12 grinds on the pepper mill. You should taste for salt to your own particular taste. Add the basil and simmer for another 5 minutes or so. I then topped with parmesan crisps and they just kind of melted in to the soup which was just divine.

Parmesan Crisps:

Preheat oven to 400 degrees.

1 heaping teaspoon of Grated Parmesan onto a silicone or parchment paper lined cookie sheet. Pat each teaspoon down a little, leave about 1/2″ apart. Cook for 3- 5 minutes till edges turn brown and crisps are golden. Allow to cool for a few minutes and lift off cookie sheet.

1 Comment

Posted in soup

Tagged creamy tomato soup, parmesan crisps, tomato soup

Spaghetti Carbonara

Posted on February 9, 2015 | Leave a comment

When I am really craving pasta and I can’t go out food shopping so I have to use what’s in the pantry, it required so very few ingredients for such a perfect pasta. I had pasta, eggs, garlic and I always have pancetta in my freezer. Real carbonara recipes do not contain cream contrary to many recipes , however I did have a tiny bit of heavy cream in the fridge and I like the silky texture of it so I added a little bit, it is totally optional as recipe shows but I like it. This is a wonderful warming pasta for the cold nights ahead. I also made it vegetarian for my daughter and just used a little butter to cook up the garlic and followed the rest of the directions .

*serves between 4-6 depending on who’s eating it

Ingredients:

1 lb. dry spaghetti ( I love bucatini or perciatelli ) I like the ropey pasta , but use whatever you have in the house, any spaghetti will work.

2 tablespoons extra-virgin olive oil

4 oz. chopped pancetta ( I buy it already diced and keep it in the freezer)

2 garlic cloves, finely chopped

2 large eggs beaten

1/2 cup freshly grated Parmigiano-Reggiano , plus more for serving I added another 1/2 cup right before serving.

Freshly ground black pepper

Directions:

I like to prepare the sauce while the pasta is cooking to ensure that the pasta will be hot and ready when the sauce is finished, With this recipe you’ll want the pasta very hot when adding the raw eggs so that the eggs cook in the sauce,

Cook pasta according to box directions for al dente. Reserve about a cup of pasta water for thinning out sauce.

Heat the olive oil in a deep skillet over a medium heat.

Add the pancetta and sauté for about 3 minutes, until it is crisp and the fat is rendered. Toss the garlic into the fat and sauté for a minute or so till it softens.

Add the hot drained pasta to the pan and give it a good toss for a few minutes , you’ll want pasta to be coated in the bacon fat. Beat the eggs and parmesan together in a mixing bowl, stir well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken but do not scramble (that is why you do this off the heat) Thin out the sauce with a bit of the reserved pasta water until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt for taste.

Add more cheese at table if you’d like!

Simple and Delicious!

Cauliflower Pizza

Posted on February 7, 2015 | Leave a comment

Crust out of the oven

finished product

before it went under the broiler

I tried this recipe for the first time last year and have to say it’s really delicious. I absolutely love it. Now you can find cauliflower crumbles in a bag at the supermarket. Green Giant makes it and often times it can be found in the local farm markets already crumbled! This is a total game changer, you’ll still have to make sure the cauliflower is dry and that is a little time-consuming but worth the effort! The single most important thing about this recipe is getting the moisture out of the cauliflower (see directions below) It is so worth the effort. It is low in carbs, high in protein and really delicious. I think the crust alone would be great but with the sauce and cheese it really was like eating pizza but guilt free. I don’t really do the “diet” food thing but every once in a while something grabs my attention like this recipe and it is really good. This is supposed to serve 6 but I ate 1/2 the pizza myself for dinner!!!

Thanks to Joy Bauer for this wonderful recipe.

*apparently it’s 155 calories per serving –6 servings

Original recipe from http://www.joybauer.com/recipes

Ingredients:

For the crust:

1 head cauliflower, coarsely chopped or a package of cauliflower crumbles

3/4 cup shredded part-skim mozzarella

3/4 cup grated parmesan

4 egg whites, beaten

1/2 teaspoon garlic powder

1 Tablespoon Italian Seasonings (available in most supermarkets in the spice section)

Kosher Salt to Taste

Freshly Ground Black Pepper , to taste

Toppings:

this is what I did but you can use any vegetable toppings you like ( peppers, onions, mushrooms, spinach etc.)

app. 1/2 cup of tomato sauce, I always keep my own sauce in the freezer for times like this. If you don’t have “home-made” use jarred sauce. I have a great recipe on my blog under the title “Sunday Night Red Sauce” or my Basic Tomato Sauce originally posted August, 2011 . You can make your own red sauce if you have a little extra time.

1/2 cup shredded part-skim mozzarella

1/4 cup grated parmesan cheese

sprinkle of oregano –optional

sprinkle of crushed red pepper–optional

Directions:

Preheat oven to 425 degrees.

Place cauliflower florets in food processor and pulse until finely chopped with absolutely no chunks. I did it in a few batches.

Transfer chopped cauliflower to a bowl that can go in to the microwave. Cover bowl with a paper towel and microwave for 8 minutes until cooked through. Allow cauliflower to cool briefly before squeezing out as much water as possible with a cheese cloth or good paper towels. I really tried to get the water out , it makes for a crispy crust. I did it in batches and put between towels and really squeezed it out. Do not try and rush through this step because you will ruin the dough.

Mash the cauliflower and let cool for about 10 minutes.

Add the mozzarella cheese, parmesan cheese, Italian seasonings, garlic powder, egg whites, salt and pepper to the mashed cauliflower. Mix thoroughly.

Cover a large rimmed baking sheet with tin foil and spray with cooking spray (this turned out to be very important) .

Pour the cauliflower mixture on tin foil and shape into a round pizza crust. Place in oven for 15-20 minutes until golden brown and crispy.

After 20 minutes remove from oven and add sauce, cheese, any toppings you would like. I just added sauce, cheese, and some seasonings.

Place under broiler until cheese is hot and bubbly, this time will vary depending on your own oven, so keep an eye on it.

Slice and Enjoy!

Author Archives: cookingwithcandi

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INGREDIENTS:

4 chicken breasts with skin and bone in

1/4 cup olive oil

3 tablespoons garlic, minced (6-9 cloves, depending on size of cloves)

1/3 cup dry white wine (I use whatever is open, or whatever I have on hand) or a pinot grigio would be fine if you are going to buy .

Grated zest from 2 lemons

2 tablespoons freshly squeezed lemon juice (from zested lemons). save the lemons , you will use them .

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

freshly ground black pepper

DIRECTIONS: Preheat Oven to 400 degrees

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