Kale Chips

In thinking about St. Patty's Day this week, I wanted to share a yummy green treat that is NOT sweet.  I am in the middle of a Biggest Loser competition, and am trying to limit my intake of junk as a whole.  The meals I eat are generally quite healthy, but in between those meals, I am a snacker.  I have been trying to be better about not doing so, but sometimes you just need a little something.


These kale chips are an amazing alternative to chips.  You can spice them up with many different flavors, and they are still crispy and fulfills my cravings for the tempting salty snack. So experiment with these, find your favorite flavors....I'd love to hear them :)


A few facts about the ingredients in this recipe...
Kale is full if antioxidants, is anti-inflammatory and packed with several vitamins. Olive oil is a healthy fat that helps with cholesterol and blood pressure and has many nutritional benefits and sea salt is alkalizing to the body and contains many essential minerals.  You can't go wrong!  


After looking at the many health benefits of kale, I plan on finding a lot more recipes to use it in!


Kale Chips



Buy 1-2 bunches of kale from the grocery store, local market or farmer's market and refrigerate until ready to use.


Wash the kale and dry it, if you have a salad spinner that would probably work great, otherwise pat dry.  Pull leaves of the stalks into chip sizes and place in large bowl.  Get your oil, salt & seasoning and pour or shake while in bowl and mix well with your hands.  Place on a baking sheet and put into the oven at 350 degrees for 15-20 minutes.  Shake sheet and if the kale is crisp, place on a plate and enjoy!


Recipe Source: Keeper of the Home

Egg Salad BLT

I've begun to start thinking about Easter, and yummy hardboiled eggs :)  I am hoping to find some new yummy ways to use up those Easter eggs after the kids have colored them.  I am thinking yummy salads, deviled eggs, and have found a few that sound strange, but may try them anyhow.  Here's my first one for the season ;)

This turned out really yummy and me and my hubby both liked them (we left out the tomato, because we both think they are yucky..so technically we had a BL sandwich!). Enjoy.

  

Egg Salad BLT

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.

3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Recipe Source:  Our Best Bites

Chocolate Peanut Butter No Bake Cookies

• Last night I was sitting on the couch with my hubby, and he said, "You know what sounds really good is no bake cookies," or "poop" cookies as he referred to them as a child.  I headed downstairs and sure enough, I had some oats.  When I came back upstairs I told him "Ask, and ye shall receive!"  20 minutes later these cookies were cooling on the counter and he was taken back to his childhood (and mine for that matter!)
• 
  
• It's fun to make those childhood favorites that bring back lots of memories :)  It's one of those recipes I am sure to find in any ward or neighborhood cookbook, because everyone loves them and reminds them of years past.  Enjoy!
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• Chocolate Peanut Butter No Bake Cookies
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• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract
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• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a full boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
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• Recipe Source:  Allrecipes

Lemon Crinkle Cookies

First off, just want to let you know I am sharing some yummy lemony dessert recipes on over at Kiki Creates today, go check them out!

These tasty treats won LDS Living's cookie contest, and for great reason!  They are easy to make and taste phenomenal!  I would take a few plates over to my neighbors, otherwise, you'll probably eat them all yourself :)

Lemon Crinkle Cookies

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

From: Lauren Brennan; laurenslatest.com

Pudding Pops

Jello pudding pops were always one of my favorite treats as a youngster (those and orange creamsicles :)  I was thrilled when I found this simple recipe to enjoy an old favorite and share it with my kids.  They loved them, and the mess all over my 18 month old's shirt was worth the smile on his face when we were done! 
  
Pudding Pops


1 pkg instant pudding 
1 1/2c milk 
2c cool whip


Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz dixie cups and insert popsicle stick. Freeze.

Quinoa and Roasted Corn Salad with Cilantro Vinaigrette

Happy Leap Day!


Ready or not, I will be cruising here in 2.5 weeks!  My body is definitely not beach worthy by any means, I am continuing my quest to eat well to maybe shed a couple more pounds before we go.  


I LOVE quinoa.  It is such a great side dish, I have tried it in a few different salads, and have loved it every time.   This particular version is packed with great stuff for you, it will not disappoint :)


Quinoa and Roasted Corn Salad with Cilantro Vinaigrette


2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I charred 2 c. frozen corn in a pan)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper



Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


Recipe Source:  On My Menu

Peanut Butter Chocolate Bars

I just got back from a visit to Utah....it was wonderful.  I miss the mountains dearly.  I am grateful that in a few short months we are moving back West, the gray skies in the Midwest are about enough to drive any sane person cuckoo!  

While I was there, my mom made these bars for a neighbor and I got to try some.  They are great, and the fact they are made with a yellow cake mix makes them easy!  Enjoy :)

Peanut Butter Chocolate Bars

1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 Tablespoons butter

2 teaspoons vanilla

1 cup coconut (optional)

Preheat oven to 325 degrees.

Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.

Bake for 20-25 minutes. Cool completely before cutting into bars.

Recipe Source:  The Girl Who Ate Everything

Asphalt Pie

Think GREEN! 

Valentines Day has only just passed, but it is time to switch gears to the next holiday!  I have been so excited going over potential breakfast/dinner/treat recipes for St. Patty's Day. There are about a zillion ideas in my head, and I've had a hard time narrowing the list down to only a few choices. 


I'd like to share with you a yummy copycat dessert from Wingers.  I remember many nights in high school heading over to the restaurant to share a slice of this yummy stuff with a friend.  It would be perfect to grace your table on St. Patty's Day, and is super simple to put together :)

Asphalt Pie

2 1/4 cups crushed Oreo cookies

4 tablespoons butter, melted

1/2 gallon mint chocolate chip ice cream, softened

hot fudge

caramel sauce

Ready Whip whipped cream

Combine 2 cups of Oreos and the melted butter. Press down onto a 9 inch pie pan. Then add about 1/4 cup of hot fudge. Scoop ice cream onto the crust until pie is completely covered. Put in freezer for about 3-4 hours. Before serving top with reserved Oreos, caramel sauce and whip cream!

Recipe Source: Our Family Treat

Andes Mint Chocolate Cookies

I have been DROOLING over many St. Patty's Day treats the past few weeks, and have given into a few of the yummy treats!  These yummy cookies are super easy, and only take 4 ingredients.  They are perfect if you have to take some treats to someone last minute, because they are just THAT fast!  I love the green swirls on top, that's why I'm including them in my St. Patty's Day lineup :)

Andes Mint Chocolate Cookies

1 Devil's Food Cake Mix

1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Recipe Source: Six SIsters Stuff

Avocado Chicken Parmesan

I love a good twist on a traditional meal.  I love a good twist on a lasagna, pizza, spaghetti, sandwiches, etc.  Here is a twist I found on the traditional chicken parmesan.  It is wonderful.  I love avocados, and this variation combines some yummy creamy avocados with the rest of your favorite ingredients.  Enjoy :)

Avocado Chicken Parmesan

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius fan-forced oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Recipe Source:  Cuisine Paradise

Red Velvet Chocolate Chip Cookies

I had to share one of our Valentines treats that we made last week! These cookies are extremely easy to make, and are moist and flavorful. Not to mention that homemade cream cheese frosting is probably the best stuff ever :)

Red Velvet Chocolate Chip Cookies
1 box red velvet cake mix
2 eggs
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup milk or semi-sweet chocolate chips
Half a batch of cream cheese frosting *see below

Preheat oven to 350 degrees.

In an electric mixing bowl, combine cake mix, oil, eggs, and vanilla. Mix until a dough forms. Fold in chocolate chips.

Roll into 24 balls and bake for 8 minutes.

Spread the bottom half of a cookie with cream cheese frosting. Top with another cookie. You’ll have a total of 12 cookie sandwiches.

Cream Cheese Frosting
1 8-ounce package cream cheese
1/2 cup (1 stick) butter
1 teaspoon vanilla
2-3 cups powdered sugar

In a large bowl, mix the cream cheese and butter until smooth, about 2 minutes. Mix in vanilla. Add powdered sugar gradually, until frosting reaches spreading consistency and desired sweetness. If not using immediately, refrigerate.
Recipe Source: Cassie Craves

Cranberry Orange Scones

I love a good breakfast!  I think making a homemade breakfast in a great way to bring families together.  Don't get me wrong, I only make a homemade breakfast about once a week (getting out of bed before 9 o'clock is still painful for me :)  


Fresh scones are wonderful, and I'm not sure why I haven't attempted making any until now!  They are wonderful and topped with a bit of homemade jam, they just can't be beat.


Cranberry Orange Scones


1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary


Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.


Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

Recipe Source:  Martha Stewart

Basic Breakfast Potatoes

Sometimes a good hearty breakfast on a Sunday morning just hits the spot!  These yummy spuds are great along all your breakfast favorites...pancakes, eggs benedict, french toast, or even in a breakfast burrito :)  

Basic Breakfast Potatoes

4 whole (to 5) Large Red Potatoes

1 whole Onion

1 Tablespoon Vegetable Or Canola Oil

1 Tablespoon Bacon Fat

Salt And Pepper, to taste

Red And Green Bell Peppers, Diced (optional)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Recipe Source:  The Pioneer Woman

Creole Spiced Chicken or Salmon with Southwest StyleCorn and Avocado Relish

My hubby does cook.  When he does cook, he cooks amazing things.  I like it when he cooks, getting a break every now and again is awesome.  This yummy recipe would be great to make for your Valentine, it is easy and looks super impressive!  Not to mention that it is good for you, which always is a plus :)


Creole Spiced Salmon (or Chicken) with Southwest Style Corn and Avocado Relish

• 2 large ears fresh yellow corn, peeled and silk removed
• 1 large red bell pepper, diced
• 1-2 Hass avocados, peeled, seeded and cut into 1/2-inch dice (use as much or as little as you like)
• 6 tablespoons finely chopped red onions
• 1/4 cub chopped fresh cilantro (again, to your liking)
• 1 jalapeno, seeded and finely diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• 4 (6-ounce) salmon fillets with the skin (or substitute boneless, skinless chicken breasts)
• 2 tablespoons extra-virgin olive oil
• Tony Chachere's Creole seasoning
• Grilled Asparagus with Garlic, recipe follows

Place corn on grill with medium-high heat.  Grill until kernels begin to caramelize, turning every few minutes. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the bell pepper, avocados, onions, cilantro, jalapeno, olive oil, lemon juice, and salt and pepper to taste. Toss to combine and set aside.

Preheat the grill to medium-high heat.

Lightly brush the fillets with the olive oil and season each on the flesh side liberally with Creole seasoning. Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish and serve immediately.

Grilled Asparagus with Garlic:

• 1 pound large asparagus, woody ends trimmed*
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 2 teaspoons chopped garlic

Preheat the grill to medium.

In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt and pepper and toss to coat evenly.

Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.

Yield: 4 servings

*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.

Recipe Source:  adapted from Emeril Lagasse via Food Network

Spicy Asian Turkey Lettuce Wraps

I really am trying to eat better these last few weeks...my meals have been a lot better, its the darn sweets that have been getting me!  So to continue my quest, I whipped up some of these yummy lettuce wraps for the Superbowl as a healthier option to the traditional greasy fatty food usually accompanied by the big game.  


These are truly phenomenal, and you don't have to feel guilty about going back for seconds :)  

Spicy Asian Turkey Lettuce Wraps


2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 1/2 lbs. ground chicken (or turkey)
4 tablespoons soy sauce 
2 tablespoons Sriracha
1/2 cup chopped fresh cilantro
1 small can water chestnuts, chopped (used carrots this time) 
1/3 cup chopped peanuts 
1 head butter lettuce (or iceburg)

Heat oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute. Add ground chicken (turkey) to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken (turkey) is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While chicken (turkey) cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table. When turkey is done, add chopped water chestnuts and chopped cilantro and cook 1-2 minutes more. 

To serve: place chicken mixture on lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to grab and eat.