Chopped Kale Salad

Kale, I wasn't a fan but it's really good for us so I'm trying to find ways we will enjoy it.  I don't mind it in our morning smoothies as the taste is masked with the other fruits and veggies.  I almost gave up but then I came across a recipe that intrigued me to give yet another kale recipe a try.  One reason I don't care for kale is it's texture along with the bitterness.  This recipe chops the kale in the food processor and adds sweet raisins to offset the bitterness.  An added bonus is, you can eat it right away or store in the refrigerator, it's even better the next day.

Chopping the kale this way is brilliant!  Texture problem solved.    I had to do a few batches to get 6 cups.  Just use the pulse button a few times to get it to this texture.

I combined two recipes and came up with this one to suit our taste, here are the two sources that inspired this recipe. Melt In Your Mouth Kale Salad from Food Babe and Chopped Kale Salad from Lesley Easts.

Chopped Kale Salad

Serves 2 Main Salads or 4-6 Side Salads

• 1 bunch of kale, stems removed, rinsed and dried  (I yielded 6 cups after it was chopped)
• 1/2 cup raisins or currants (both are good but I'll be using raisins as I always have them in my pantry)
• 1/3 cup sunflower seeds, toasted pine nuts or slivered almonds (whatever nuts you like will work great)
• 1/3 freshly shredded Parmesan cheese (have extra for garnish, more cheese the better!)
• Juice of one lemon (1/4 cup)
• 1/4 cup extra virgin olive oil
• 1 Tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Instructions

1. In a food processor, process kale using the pulse button a few times. You want a finely chopped texture.
2. To make dressing, whisk lemon juice, olive oil, honey, salt and pepper together in a large bowl that you can mix in the whole salad.
3. Add chopped kale, raisins, sunflower seeds and Parmesan to bowl with dressing
4. Toss all ingredients together and serve or refrigerate.  (I think it's better the next day!)
5. Garnish with extra Parmesan cheese before serving.  

I LOVE grocery shopping, kind of weird, but I do.  We just moved to Madison, Wisconsin a few months ago and I've enjoyed checking out all the grocery stores around here.  Yesterday HyVee had their Grand Opening and of course I had to go check it out.  I may have a new favorite place to shop.  This place is huge!  I did get a few strange looks when I was taking pictures but I just wanted to share this store with someone.  It's amazing!  Here are a few things they offer.....

 I can enjoy a latte while I'm shopping as this Starbucks is right inside the store.  What a great idea!

Just beautiful!  They have produce I've never seen before!

The displays were a work of art.

If your hungry, they  offer a food court, Italian (wood burning oven to cook the pizzas), Asian (along with a sushi bar), and Homemade meals to pick up and warm at home.  They also have a really nice dine in area.

The salad bar was fresh and well stocked. 

The bakery offers artisan bread that is baked daily.  UMMM...I can't wait to try them all.

I never buy store bought desserts just because I enjoy baking but for those that do, these looked sumptuous.

They have a large selection of bulk foods, from nuts to dried fruits and whole grains.  They also had almond and peanut butter that you can grind fresh.  I tried the almond butter and it was yummy!

The meat display looked fresh and had a great variety.

Oh my, after seeing all this seafood it will have to be on my menu soon. 

I have never seen so much cheese! 

I'm loving Madison with all it's wonderful Restaurants, the best farmers market EVER, and great grocery stores like Trader Joe's, Metcalfe's, Knoche's Food Center and Old Fashioned Butcher Shop, Whole Foods and now HyVee's.   Now what to make for dinner tonight!?

Herb Markers

Here's another great idea from Pinterest.  The best part of this project was I didn't even have to go shopping as I have LOTS of wine corks and bamboo skewers.  These herb markers are just too cute!

Loaded Baked Potato Rounds

I've saw the recipe for these potatoes on allrecipes.com and changed it up slightly.  We served these potatoes with BBQ ribs on the grill and everyone loved them.  Taste like potato skins but so much easier to make.  I will be making these again soon!

Yukon Gold Potatoes, cut into slices ( use one medium size potato per person)
Melted Butter
Salt and Pepper
Garlic Powder
Bacon, cooked and crumbled (slice of bacon per person)
Shredded Sharp Cheddar  Cheese
Chopped Green Onions
sour cream

Preheat oven to 400 degrees.
Brush both side of potato slices with butter, (lightly) sprinkle on salt, pepper and garlic powder.   Place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.   When potatoes are ready, top with cheese, bacon and green onion; continue baking until the cheese has melted.  Serve with sour cream if desired.

Delicious Asparagus Penne

It's Spring, well, so they say as the weather so far hasn't been the best but Spring means asparagus is in season.  I love asparagus!  I found this recipe in the "Rachel Ray's Big Orange Book". It makes a great side dish when serving fish.   The recipe serves 6-8 but is easily halved.  Taste like Spring!

• salt (for pasta water)
  
• 1 lb thin asparagus, trimmed of ends
• 1 lb  penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock (or chicken broth)
  
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• salt & black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (or use 2 teaspoon dried tarragon)
  
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                

I LOVE Juicing!

I'm here to say I love to juice.  My husband and I started a  couple of months ago after I won this amazing food processor with a juice attachment from a giveaway on Katies Cucina blog.   Check out her blog as she has wonderful recipes and great giveaways!  I make juice almost everyday.   It makes us feel healthy and it taste good.  I've tried different combinations of fruits and vegetables and this is our favorite combo.  It has it all! 

Carrots, Apples, Orange, Banana, Beet, Kale and Celery

That amount of fruit/vegetables shown above makes three glass of juice.  I like to save one for an afternoon pick me up.  It really does give me energy and keeps me from having a snack before dinner.  Thanks Katie, we're really enjoying our prize!

Spicy Chicken (or Shrimp) Rigatoni

Made with Shrimp

Made with Chicken

 

I came across this recipe on the blog Six Sister's Stuff and thought I'd give it a try.  First time I made it, it was too spicy for our liking but I knew that with a little tweaking we would love this pasta.  I cut way back on the red pepper flakes but if you like spicy go for it.  Easily half the recipe for 3-4 servings as it makes 6-8 servings.  I've made this with chicken and shrimp, both very good.  While the pasta is cooking you make the sauce and it all comes together quickly for an easy week night meal. 

Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes (I used only 1teaspoon)
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
4 tablespoons olive oil
2 cups Alfredo sauce (I used a jar of store bought sauce)
2 cups marinara sauce (I used a jar of store bought sauce)
1/2 cup frozen peas (I used 1 cup peas)
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter (I didn't use butter, don't think it needs it)
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake (if you dare) for garnish.

Directions: 

Cook pasta according to directions.  

In a large skillet on medium-high heat, heat  olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin. (If using shrimp, saute until cooked and take out of pan (set aside) until end of preparation so not to overcook.
Add in marinara sauce and Alfredo sauce, stir.  Add peas and let sauces simmer for about 5 minutes.  (At this point if making with shrimp add cooked shrimp to sauce)
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.