Leafy, Green, Crunchy...Chips?

The supermarket had giant bags of pre-washed, chopped kale for $1.00 so I got a bag.  I was looking online for a way to use some of it up and found some recipes for kale chips.  I was skeptical, but after making them, I'm hooked.  For those people who have made resolutions to eat better, kale chips are a great alternative to potato chips.  They have the right amount of crunch, a deep earthy flavor, and loads of vitamin K, which is important for blood clotting.

Ingredients:
4 cups chopped, chopped kale
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper

Directions

1. Preheat the oven to 350F.
2. Thoroughly dry the kale, then spread on a parchment lined baking sheet.  It's important that the kale is dry, or it won't crisp and you'll end up steaming it instead.  
3. Add the olive oil, salt, and pepper.  
4. Optional - Sprinkle with other spices/toppings.  Here are some suggestions:  chili powder, chinese five spice powder, bbq seasoning blend, garam masala (indian spice blend), finely grated Parmesan cheese.
5. Mix well and bake for 10-15 or until crispy.  

Leftover Christmas Ham? Make Ham and Potato Soup!

I made a ham for Christmas and even after sending some home with my guests, still had a decent amount left. This was a quick and easy way to use it up.

Serves 6

Ingredients:
1 Tbsp. olive oil
1 medium onion, diced
1 stalk celery, diced
4 medium russet potatoes, peeled and diced (1/2" dice)
1 c. diced, cooked ham
1/2 tsp. salt
1 tsp. pepper
3 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
1 3/4 c. milk
Optional:  1 tsp. Penzey's Northwoods seasoning

Directions:
1.  Heat the olive oil in a dutch oven, or other large pot, over medium heat.  Add the onion and celery and cook for 4-8 minutes until the onion is just starting to brown.

2.  Add the potatoes, ham, salt, pepper, and chicken broth.  Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are tender (a paring knife should slip easily in and out.)

3.  Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.

4.  While flour and butter is cooking, microwave the milk on high power for 45 seconds.  Whisk the heated milk and optional seasoning  into the butter and flour mixture.  Cook for 3-5 minutes, or until slightly thickened.  Congratulations! You've just made a roux, a thickener for soups and stews.

5.  Mix the roux into the dutch oven.  Cook soup over low heat for 1-2 minutes and serve

Merry Christmas from Abby!

Cranberry Martinis

Serves 8
Ingredients:
4 c. cranberry juice
2 c. vodka
1/3 c. pomegranate liqueur
2 limes, juiced
1c. cranberries, frozen

Directions:

Mix the cranberry juice, vodka, liqueur and lime juice in a pitcher. Refrigerate until well chilled. Pour into individual glasses and garnish with 4-5 frozen cranberries (they'll keep the drink cold instead of ice!)

Merry Christmas!

Barbecue Chicken Pizza with Pineapple

Serves 4 (serving size – 2 slices)

Ingredients:

2 skinless, boneless chicken breasts

1 Tbsp. olive oil

1 1/2 tsp. barbecue seasoning blend, divided (I used Penzey’s BBQ 3000.)

1 c. ketchup

¼ c. brown sugar

3 Tbsp. Worcestershire sauce

2 Tbsp. apple cider vinegar

1 Tbsp. siracha

2 tsp. garlic powder

½ tsp. dried mustard

½ tsp. salt

1 pre-baked pizza crust (such as Boboli)

1 small yellow onion, sliced

1 c. chopped pineapple

½ c. shredded cheese (I used gouda, but any cheese that melts easily would work well.)

2 Tbsp. fresh cilantro, chopped

Directions:

1.      Drizzle the chicken breasts with the olive oil.  Sprinkle ½ tsp. of the barbecue seasoning blend on the chicken and bake at 350⁰F for 30 minutes.  Let cool, then chop into ½ inch pieces.  Raise the oven temperature to 450⁰F.

2.     While the chicken bakes, make the barbecue sauce.  In a medium saucepan over medium-low heat, mix the remaining teaspoon of seasoning blend, ketchup, brown sugar, Worcestershire, vinegar, siracha, garlic, mustard and salt.  Bring to a simmer and cook for 5-10 minutes until slightly thickened, stirring occasionally.  Remove from heat. 

3.      Sprinkle the cooked chicken and onion over the pizza crust.  Add the barbecue sauce, top with pineapple, followed by cheese.

4.      Bake the pizza at 450⁰F for 20 minutes.  Remove from oven and top with the chopped cilantro.  Let cool 5 minutes, cut into 8 slices, and serve.