When Carmen was home last week for Christmas, she brought with her a bag of chopped kale. She forgot it, and I decided to make some kale chips with it.
I went through the bag (sorted, washed and dried). Place the kale in the bowl.The secret to baking these chips is using the olive oil sparingly. Placing about a tablespoon of olive oil in the bowl, then rubbing the leaves with the oil. You won’t use a lot of oil this way, and each leaf will be thoroughly coated.Place on a baking sheet, bake at 275 degrees for about 15-18 minutes. Some pieces may need longer cooking times, turn those and keep checking on them. These can burn rapidly.
Place the chips in a paper towel and salt immediately.
Store these in a Tupperware or zip lock bag.
I like these. I like the feeling of healthy snacking. Trying something new…
Cobbler mixes are a fun way to make something quick and tasty without a lot of planning or work. I had some frozen berries (blackberries, raspberries, and blueberries), and added about 1/2 cup of sugar.I also added zest from a lemon, and some lemon juice.First let me clarify, yes, I used frozen berries and expected them to defrost and get the same results from fresh fruit. I didn’t the same results as the fruit ended up being a bit more mushy. However, let it sit, and macerate.Find a good cobbler mix like the Louisiana Fish Fry Cobbler Mix. I love this because you are truly able to use fresh, frozen or canned fruit. We can keep it in the pantry and mix something up in a flash. I forgot to take an after picture. My old age I suppose. But if you want to see what one would look like, I had originally posted about the cobbler here.
Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.
So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
When chicken quarters go on sale, I tend to buy the large bag of them, and portion them out into smaller portions in ziplocks. I am wanting a vacuum sealer, but that is another discussion. They were on sale recently, and I thought I would do some research for a meal prep for lunch/dinner with lemon and thyme. I am currently obsessed with the combination.
I began with the chicken, patted dry and seasoned with salt and pepper.
Sear or brown on both sides in a bit of olive oil.
Quarter the lemon, and remove the thyme leaves and coarsely chop. Thinly slice the shallots.
Place the lemon and shallot on a baking sheet with some olive oil, salt and pepper.
Once the chicken is browned (I should have cooked them a bit longer), place on the sheet pan with the lemon and shallot. Toss to coat the shallots evenly with the chicken.
Bake at 350 degrees for approximately 20-25 minutes or until chicken is cooked.
For the sauce, brown two cloves of garlic, chopped.
Combine dijon mustard and two tablespoons of water. Pour into a sauce pan. Add the thyme leaves, one cup of white wine, and two pats of butter. Add salt and pepper to taste.
Spoon over the chicken and serve with the roasted lemon and shallots.
I meal prepped mine so that is why they are in containers instead of being plated. I know I said this before, but I am in love with the combination of flavors. Let me know if you try it.
I had some tummy issues on last week, and ended up being nauseous the majority of the weekend. In the past (prior to gastric sleeve) I would have a Sprite and some saltines. Well, I can’t have carbonated beverages now, and can have have crackers but not very many. So soup.
I had some roasted garlic cloves, and some raw ginger. I added them to a small pot with about a quarter cup of onion with some olive oil.After sauteeing for about 2-3 minutes, I added salt, pepper, and some fresh thyme.Then I added some chicken broth (low sodium) and brought it to a slow simmer.I ended up adding dried parsley, and more thyme leaves, and let it simmer for a few minutes more. It was just what I needed. I had some saltines crackers as well, but the broth was the answer to my tummy issues.
I think I am going to replicate this broth, and maybe add in roasted chicken or even shrimp as it was that good. The roasted garlic and fresh ginger really added depth of flavor. David enjoyed it as well.
What is your comfort food when your stomach ailes you?
David loves potatoes. Doesn’t matter how they are prepared just so long as they are potatoes. Since it has gotten a little cooler, I don’t mind the oven being on. So roasted potatoes are super easy, and I enjoy them as well.
Three pounds of small yukon gold potatoes, washed, and quartered. Place in a single layer on a baking sheet.Salt, pepper, and olive oil and toss to coat evenly. Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).I always add some salt after cooking. I am posting more of the recipes I do a regular basis for our kids. Simple ones, I know, but for them, a permanent record of what I cook. Hopefully, you won’t be bored with them, and might even enjoy them as well.
I had a Premier Jewelry party on Sunday. I love having an excuse to get together with girlfriends, and trying on new bling. But I love feeding people. I like to see people happy when eating something I have prepared or made.
Although, I really didn’t make anything major as all I did was put some things together. Meat and salami tray, pickled okra and kalamata olives.I did make the Million Dollar Dip, and had cheese chunks, grapes, Stacy’s pita chips and Ritz crackers.Also made Buffalo Chicken dip, and tortilla chips.Plated smoked salmon or Lox with cream cheese, sliced purple onions, capers, and fried capers. Oh and some toasted bread, that I had to throw some out due to burning! Ugh. It was a such fun afternoon. Some food, wine, soda, and leftover Halloween chocolate rounded out the afternoon. I love girlfriend time, plus it gets my house clean!! Bonus!! What did you do this weekend?
Everything is better with bacon, right? Shrimp. Basically, shrimp with a 1/4 cut piece of bacon, wrapped and secured with a toothpick.And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done.
So good…you can serve these as is, with your favorite sauce, really doesn’t matter, because…bacon. Ha.
Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.