Dinner, Lunch

Teriyaki Turkey Rice Bowls

No Comments

Ground Turkey sautéed with veggies and a teriyaki sauce over rice.  A fast and healthy make ahead weeknight wonder that doubles as lunch the next day – this is a keeper!

Everyone in my house will tell you I don’t enjoy teriyaki or really much of this type of cooking.  The rest of them love it.  So, I tweaked this a little to make it with more heat (red pepper flakes) and loads of fresh toppings like cilantro, avocado and scallions, which help bring a bright flavor to a very balanced one pot meal.

You could easily tweak this to fit preferences for whatever veggies you like, and honestly use ground beef, chicken, or tofu in place of the turkey.  I mention in the notes of the recipe that it would make a great filling for a lettuce wrap as well, if you aren’t into rice.

Teriyaki Turkey Rice Bowls

Print Recipe
Ground Turkey Vegetable Rice bowls in a teriyaki sauce
Course dinner, Lunch
Cuisine asian
Keyword grain bowl, rice bowl, teriyaki bowl
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 cup soy sauce
  • 3 Tbsp honey
  • 2 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1 tsp freshly grated ginger (about 1 inch piece)
  • 1 Tbsp Cornstarch, dissolved into 1 Tbsp water
  • 2 Tbsp olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic, minced
  • 1 lb. ground turkey
  • 1-2 cups chopped broccoli (small florets)
  • 1 cup shredded carrots
  • 1 red pepper, thinly sliced
  • 3 cups cooked jasmine or basmati rice
  • avocado, scallions, cilantro & sesame seeds for topping

Instructions

  • Whisk together the first five ingredients in a glass measuring cup. Then, dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
  • Drizzle the olive oil in a large skillet or dutch oven over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  • Add the ground turkey to the pan and cook, breaking it up into small pieces until mostly cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and sliced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.
  • Pour the teriyaki sauce over the turkey and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
  • Add the cooked jasmine rice to the bottom of a bowl and top with teriyaki turkey. Finish with sliced avocado, green onion, chopped cilantro and sesame seeds.

Notes

This recipe is a combination of several I have used and tweaked it a bit to mimic the Thai Chicken Lettuce Wraps https://walestable.com/thai-chicken-lettuce-wraps/
It most closely mirror's this one by "What Molly Made" https://whatmollymade.com/teriyaki-turkey-rice-bowl/#wprm-recipe-container-40627
This recipe would work great as a lettuce wrap filling, or just a salad topping if you prefer to not eat it with rice.  I would suggest eating the mixture cooled over a salad.  
Continue Reading

Dinner, Lunch

Skillet Chicken Fajita’s

No Comments

Chicken Fajita’s with Peppers, Onions & Garlic – a great base recipe that shines in tortilla’s, rice bowls, or over a salad.  This is a weeknight work-horse that is filled with flavor, is undeniably healthy, and incredibly EASY!

Fajita’s are an easy crowd pleasing meal that allow for everyone to create their plate as they wish.  This makes a great option for families, parties, and any time of year for a make-ahead healthy spread that will feed 2 or 20 in a matter of minutes.   The recipe is a simple one with a dry rub, and it couldn’t be easier.  

I’ve written three serving options for this meal, that are all easy and delicious.  Starting with traditional tortilla’s, then a rice bowl, and finally a salad.  Honestly you could just make a batch of the chicken fajita’s and offer all three options if you have a large group.  Everything is from scratch, and simple to mix up.  This sits well in the fridge too!  

PS – pictured above is a homemade tortilla, which explains the messy edges of this mis-shaped fajita vehicle.  It’s delicious, and not hard to make.  Another post coming – before Cinco De Mayo…. 

Rice Bowl (or plate?) here is a fave in our house…

Skillet Chicken Fajitas

Print Recipe
Chicken Fajitas with Peppers, Onions and Garlic
Course dinner, Lunch
Cuisine Mexican
Keyword chicken fajitas, fajitas, skillet chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1.5 lbs boneless, skinless chicken breasts or thighs thinly sliced
  • 2 Tbsp smoked paprika
  • 2 tsp chili powder or tajin
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • kosher salt and black pepper
  • 1-2 Tbsp butter optional)
  • 3 cloves garlic minced
  • 1 sweet yellow onion sliced
  • 1 bell pepper sliced
  • 1 poblano pepper sliced
  • chopped cilantro, scallions, avocado & Lime for serving

For Tortilla Fajitas (traditional)

  • ▢ 8-10 tortillas warmed
  • 6 oz feta or pepper jack cheese
  • 4 oz sour cream or greek yogurt

For Rice Bowls

  • 3 cups cooked jasmine rice
  • 1 cup thinly sliced cucumber (I like Persian cukes)
  • 4 oz sour cream or greek yogurt

For Salads

  • 6 cups chopped mixed lettuce - I like Romaine & spring greens
  • 2 cups thinly sliced cucumber
  • 1/2 cup chopped or torn basil
  • 6 oz chopped pepperjack cheese
  • chipotle ranch dressing (add 1-2 Tbsp Chipotle adobo sauce to regular ranch dressing)
  • tortilla strips for serving

Instructions

  • Heat a large cast iron skillet over medium high heat. In a shallow bowl, combine the chopped chicken with the seasonings (paprika through onion powder, with 1 tsp kosher salt and 1/2 tsp black pepper), tossing to coat evenly in the spice mixture.
  • Add the 2 Tbsp of oil to the hot skillet, and toss the chicken in to cook, stirring frequently to evenly brown and cook through - this will take about 10 minutes. In the last minutes, add the 1-2 Tbsp of butter, if using. When through, remove the chicken to a plate, and add the sliced onion and peppers to the same skillet, allowing the leftover seasoning to combine with the veggies. When mostly cooked, add the garlic and cook for one more minute. Season with more salt and pepper and Tajin, taking care not to overcook the veggies, as they will only take a few minutes. Remove the veggies to the plate with the chicken.

For Tortilla's

  • Take a warmed tortilla, and top with chicken, peppers & onions, cheese, sliced avocado, cilantro and sour cream or greek yogurt.

For Rice Bowls

  • Fill a bowl with about 3/4 cup of cooked rice, adding the chicken, peppers & onions, and all the toppings desired - finish with lots of cilantro, avocado, and sliced cucumbers. Sour cream or greek yogurt is a great final touch with a squeeze of lime and Tajin.

For Salad

  • In a large bowl, combine the chopped lettuce with the cucumbers, adding dressing to coat. Layer the salad with the chicken, peppers and onions, cheese and finish with sliced avocado, cilantro, basil, lime juice, extra dressing, and tortilla strips - this is all to taste, and easy to allow people to customize. I prefer the chicken and peppers to be room temp for the salad.

Notes

This recipe is loosely based off of a few from HalfBakedHarvest, and I have taken the liberty of spinning it into three variations that have all been easy for weeknight dinners.  It's a great batch recipe to make early in the week and have in the fridge for easy lunches, snacks and dinners with just a few prepped ingredients.  
Continue Reading

Dinner

Absurdly Addictive Asparagus

No Comments

Asparagus Sautéed with Leeks, Pancetta, Lemon and Garlic.  This is the dish that every veggie wishes it could be; and while it could translate to others, it’s here for ASPARAGUS. 

One of my favorite recipe resources is Food52 – a great website with a loaded arsenal of genius recipes.  This is one of them.  I stumbled upon it mid winter and couldn’t wait to share it for Easter.  So, after  many relatively quiet winter weeks of posting only a handful of delicious (but decadent) cookies and treats, here you go – some spring green veggie gorgeous healthiness just in time for the holiday weekend!

This comes together in literally minutes, and the most laborious task is washing the dirt out of the leeks and zesting the citrus – and by the way, just lemon will work fine if you don’t have oranges on hand…   Don’t make this too far in advance – it will get mushy, and nobody wants that.  You can prep everything and sauté the mess just before serving.

I can say from experience that this works with just about anything – steak, fish, chicken, or top it with some soft boiled eggs and a side of prosciutto and bread and you have LUNCH!  For Easter, this is a no brainer.  

Absurdly Addictive Asparagus

Print Recipe
Asparagus with Pancetta, Lemon, Leeks and Lemon
Course Side Dish
Cuisine American
Keyword asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 4 oz diced pancetta or prosciutto
  • 1 Tbsp butter
  • 1 lb asparagus, trimmed and sliced 2 inch pieces on the bias
  • 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, smashed and minced
  • Zest of one lemon
  • 1 tsp orange zest
  • 2 Tbsp toasted pine nuts
  • 2-3 Tbsp chopped flat parsley leaves
  • Salt and freshly ground pepper to taste

Instructions

  • In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
  • Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
  • Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Notes

This recipe is from FOOD52, one of my favorite websites for heavily tested recipes.  The title of this one got me - it's true to the core.  Enjoy!  
Continue Reading

Sweet

Salted Lemon Shortbread

No Comments

Buttery Shortbread with Lemon Zest and a salty sweet crust.  This is a tweaked version of Alison Roman’s Salty Lemon Shortbread from her cookbook, Something Sweet.  

My Ted Lasso Shortbread https://walestable.com/ted-lassos-shortbread-biscuits/ is one of the most popular recipes on this blog, and it took a little time to make it right.  I took a nod from that recipe and applied it to Alison’s Salty Lemon Shortbread to make a thicker, more dense version that is flecked with bright lemon flavor and the perfect amount of salt to bring all the flavors together.  It’s delicious and the perfect thing for spring gatherings, starting with Easter and especially Mother’s Day!

The lemon sugar topping makes the crust crisp and savory all at once, and it truly sets this recipe apart from the rest.  It makes me think of my mom, who often makes something similar to top dutch babies for breakfast – a multi-tasking topping!

Salted Lemon Shortbread

Print Recipe
Salted Lemon shortbread with zest and a buttery finish.
Course cookie, Dessert
Cuisine American, british
Keyword shortbread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16

Ingredients

  • grated zest of 3 lemons
  • 1 cup sugar - DIVIDED; 3/4 cup, plus ¼ cup
  • pinch kosher salt
  • 2 ½ sticks butter cold, cut into 1” pieces
  • 1/4 cup powdered sugar
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 ¼ cups flour

Instructions

  • Preheat the oven to 350°F. Butter and line a 9x9 cake pan with parchment paper.
  • In a small bowl, combine one-third of the grated zest (from 1 lemon), ¼ cup sugar and a good pinch of flaky salt. Use your fingers and rub the mixture together until the sugar is tinted yellow and smells deeply of lemon. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, the remaining ¾ cup granulated sugar, the remaining lemon zest, kosher salt and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. In the beginning it will look like the cold butter won't break down, but give it time. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour and beat just to blend.
  • Pat the dough into the prepared pan, using your palm and dipping your fingers in a bowl of cold water. I also use a piece of parchment paper to smooth the surface. Sprinkle the top with the lemon-rubbed sugar, pressing it into the raw dough.
  • Bake until the top, bottom and edges are all nicely browned and the dough is set and firm to touch (but still slightly malleable), about 35 minutes. It is best to let the dough cool completely before removing.
  • When cooled, lift the shortbread out of the pan, cutting it into four equal squares, and then each square into four log bars. The bars will keep for days at room temperature, and will freeze for weeks after baking - wrap in plastic wrap and thaw to room temp before enjoying.

Notes

This recipe is a combination of my own Ted Lasso Shortbread, and the genius Alison Roman's Salty Lemon Shortbread from her latest cookbook Sweet Enough - it's a cookbook about dessert for people who don't like dessert (not me!) but it's packed full of gorgeous recipes.  This shortbread is slightly less sweet than the Ted Lasso, but the salty lemon flavor is addicting and I highly recommend trying this out!  Thank you Alison...
Note - I have changed the thickness and pan used to mirror the texture of my Ted Lasso recipe, so if you make her version, the cook time will be significantly less.
Continue Reading

Uncategorized

Coconut Almond Energy Balls

No Comments

Coconut Almond Protein Energy Balls – the perfect snack for breakfast or any time you need a quick boost!  These mimic the popular “Almond Joy Balls” you can find everywhere.  I adore the chunks of chopped up roasted salted almonds here.   You can be a real hero to the lacrosse team this spring by bringing a double batch of these to a game!

I’ve tweaked so many versions of this recipe over the past few years, and found my favorite.  It’s heavy on the coconut, full of flavor, and enough of a treat that it can serve as a dessert, but also be a healthy snack for anytime of day.  These take only minutes to prep, but need about 1/2 hour to chill before rolling into bite sized balls.  They’ll keep for a couple of weeks in the fridge.  

I recommend using the old school Jiff or Skippy peanut butter, instead of the natural kind, as it’s easier to mix in and seems to make things smoother – in a pinch, any kind will do.  You can also substitute sunflower butter for nut allergies – and clearly add something else in place of the almonds!

Coconut Almond Energy Balls

Print Recipe
Coconut Almond Protein Energy Balls
Course Snack
Cuisine American
Keyword energy ball, protein ball
Prep Time 5 minutes
30 minutes
Total Time 35 minutes
Servings 18

Ingredients

  • 1 1/4 cups old fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped roasted almonds
  • 1/2 cup mini or regular semi-sweet chocolate chips

Instructions

  • Place all of the ingredients in a large mixing bowl, and stir to combine. If the mixture seems too wet, add a bit more oats and/or coconut. If it’s too dry, add a bit more peanut butter. It should resemble a slightly sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
  • Remove the bowl from the refrigerator and portion the dough into balls of desired size - I use a rounded tablespoon to scoop and portion, then roll. Enjoy!

Notes

Energy Balls are something we make often in our house - I know there are many variations, and this one is my favorite.  I recommend using the old school creamy peanut butter here - think Jiff or Skippy.  The natural kind will work, but it won't mix in as smoothly.  If you have a nut allergy, you can substitute sunflower butter here too.
Continue Reading

Appetizers/Snacks, Dinner, Lunch, Sweet

Super Bowl Recipes

No Comments

Top 10 things to make for the big game!  Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy! 

Buffalo Cauliflower Bites with Yogurt Ranch  – this one is so good it will even satisfy the carnivores in your crowd!  https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/

Not just for the holidays…  The Best Chex Mix, EVER.  https://walestable.com/the-best-chex-mix-ever/

Cheesy Baked Buffalo Chicken Dip.  This is the Super Bowl, in a bowl.  https://walestable.com/cheesy-baked-buffalo-chicken-dip/

Spinach Artichoke Dip – the classic done right.  https://walestable.com/spinach-artichoke-dip/

Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make.  https://walestable.com/strombolis/

BBQ Chicken Meatball Burgers – enough said.  https://walestable.com/bbq-chicken-meatball-burgers/

Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting.  Can sub cheddar if you don’t love the blue cheese…  https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/

Everything Bagel Seasoning Grilled Cheese Sandwiches!  https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/

Game Day Beef Chili – my favorite of all the chili recipes out there.  All beef, no beans, loads and loads of slow cooked flavor.  Trust me.  https://walestable.com/game-day-beef-chili-ultimate/

Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen.  This one is fun for kids to help make too!  https://walestable.com/retro-chocolate-peanut-butter-squares/

Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake  https://walestable.com/beattys-chocolate-cupcakes/

Continue Reading

Sweet

Ina’s Outrageous Brownies

No Comments

Intensely chocolate, dense and delicious sheet pan brownie from the Barefoot Contessa.  These Outrageous Brownies have stood the test of time with legendary reviews and a loyal following.  Make these for the Super Bowl, your sweetheart, or just because it’s been a long winter and it’s only February 3rd!  We all deserve a treat right now…

This is a recipe I have made countless times, and it’s one I always fall back on when needing to feed a crowd.  The batter fills a 1/2 sheet pan, which yields 20 GOOD size brownies, and if you don’t have that many to feed, they freeze beautifully!  Just make sure to underbake a bit…

The deep chocolate flavor is intensified by the addition of espresso or coffee granules.  As someone who strongly dislikes the taste of coffee, I can attest that this only makes the chocolate taste better – there is no hint of coffee.  It’s a trick you’ve seen in the Aunt Beatty’s chocolate cake & cupcakes, and it shows up for good reason.  Much like salt, it simply amps up the flavor.  

The hardest part in this simple recipe is waiting for the chocolate mixture to cool enough to add to the rest of the ingredients – otherwise these are simple and fast to make – all in, under an hour start to finish.

Ina's Outrageous Brownies

Print Recipe
A giant tray of decadent chocolate brownies for a crowd
Course Dessert
Cuisine American
Keyword barefoot contessa brownies, brownies, outrageous brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 people

Ingredients

  • 1 pound butter
  • 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 2-3 Tbsp instant coffee granules
  • 2 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt

Instructions

  • Preheat the oven to 350 degrees. Line up a rack in the middle of the oven for the brownies.
  • Butter and flour a 12 x 18 x 1-inch baking sheet, and line with parchment paper. This is also known as a 1/2 sheet pan.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Once melted, add the sugar, coffee (or espresso - see note below if using) granules, and vanilla, stirring until fully combined. Allow to cool slightly. In a large bowl, stir the eggs gently with a whisk. Add a small amount (1/2 -3/4 cup) of the warm chocolate into the eggs, tempering the mixture. Then slowly add the rest of the warm chocolate mixture, then allow to cool to room temp.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
  • Bake for 15 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 -15 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes

NOTE:  I find instant espresso easier to find than instant coffee granules - this has a stronger flavor, so please use only 1 Tbsp if using espresso.  
 
I have updated this recipe to work a little easier when mixing the ingredients.  The original recipe from the Barefoot Contessa, is here, and also includes walnuts, which I omit.  https://barefootcontessa.com/recipes/outrageous-brownies
Continue Reading

Sweet

Samoa Macaroons

No Comments

Caramel Coconut Macaroons drizzled with chocolate, just like the iconic Girl Scout Cookies!  Just in time for the big game, and perfect for Valentine’s Day – a great winter treat with a taste of sunshine…

Samoa’s top many people’s list for their favorite Girl Scout cookie – including mine.  I love coconut macaroons, and this recipe mimics an old classic I have made for years, with the addition of homemade caramel sauce.  The chocolate drizzle brings everything over the top – I think you’ll find these taste even better than the OG version – sorry girl scouts…  Thank you Broma Bakery for this beast of a cookie!  https://bromabakery.com/samoa-macaroons/

The decadence of this treat lies in the delicious base of homemade caramel sauce, a 4 ingredient star that is easy to make and something you should do often.  This is legit delicious straight up out of the jar, or poured on top of just about anything you are in the mood for.  My only issue is garnering enough patience to let the stuff cool before digging in.  

Samoa Macaroons

Print Recipe
Caramel Macaroons drizzled with chocolate like the classic Girl Scout cookie
Course cookie, Dessert
Cuisine American
Keyword coconut, girl scout cookies, macaroon, samoa
Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients

  • 2 egg whites
  • 1/2 cup caramel sauce *recipe below
  • 1/2 cup sweetened condensed milk
  • 2 tsp vanilla extract
  • 14 oz sweetened shredded coconut
  • 2 Tbsp flour
  • 1 1/2 cups chocolate chips
  • 1 Tbsp coconut oil

Homemade Caramel Sauce

  • 1 cup sugar
  • 6 Tbsp butter
  • 1/2 cup heavy cream
  • 1/2-1 tsp kosher salt * if you use salted butter skip this

Instructions

  • Fit a stand mixer with the whisk attachment. Make sure that bowl is clean and completely dry before placing the egg whites in. Beat on low speed, gradually increasing to high and beating until light and stiff peaks form. You can also use a hand mixer or good old wire whisk!
  • In a separate, small bowl combine the caramel sauce, sweetened condensed milk, flour, and vanilla extract. Whisk until and completely combined and smooth.
  • Use a rubber spatula to fold the caramel and milk mixture into the egg whites. As you fold, scrape down the sides of the bowl, repeatedly folding the mixture over itself to evenly incorporate the caramel and milk into the egg whites without deflating them. Repeat until no streaks of unmixed egg whites remain.
  • Last, fold in the coconut.
  • Use a 2 ounce cookie scoop to scoop out the macaroons 2 inches apart onto a cookie sheet lined with parchment paper.
  • Bake the cookies at 325° for 12 - 14 minutes or until the macaroons are brown on the top flakes of coconut and sound hollow in the middle.
  • If desired, you can add chocolate to the macaroons. To do this, melt the chocolate chips with the coconut oil in the microwave at 30 second intervals until smooth in consistency. Dip the bottoms into the chocolate or simply drizzle over.

Homemade Caramel Sauce

  • In a heavy bottomed sauce pan, heat the sugar on medium low heat until it's completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn. This process takes about 10 minutes total.
  • Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right! Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!
  • Pour into small bowl or cup and allow to cool completely before using.

Notes

This recipe comes from Broma Bakery - I added the chocolate instructions based on what works for me - I think they're better with the chocolate!  https://bromabakery.com/samoa-macaroons/
Continue Reading

Appetizers/Snacks, Dinner, Lunch, Salad

Tuscan Kale Salad with Tahini Parmesan Dressing

No Comments

A Kale Caesar salad with a creamy tahini dressing and spicy roasted chickpeas.  This killer salad crushes January health goals in all the right spots, but is delicious and easy to make ahead.  Thanks to Half Baked Harvest for this gem!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/

I like kale salads, but they need to have something extra to break down the tough greens and give flavor to what is sometimes a hard sell to kids.  This recipe goes above and beyond in both ways – the dressing is simple to make, and keeps for days.  The toppings take everything to a new level.

I typically prefer Lacinto, or Dino Kale to curly kale, and this recipe calls for both.  I love the color of the red kale if you can find it.  Lacinto tends to be easier to remove the ribs and slice, but curly kale brings a level of dimension and helps the dressing cling to the leaves. 

I like to finish most salads and soups with shaved parmesan, and while it’s always ideal to freshly slice from a block of parm, this Costco brand has great consistency and keeps forever – I highly recommend having this on hand.

Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas

Print Recipe
A kale caesar salad with spicy chickpeas and parmesan
Course Appetizer, dinner, Lunch
Cuisine American
Keyword kale caesar salad, kale salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

Salad

  • 1 14 oz. can of chickpeas, drained & patted dry
  • 1/4 cup olive oil divided
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • kosher salt and black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup pinenuts optional
  • 2 cloves garlic smashed
  • 1/2 cup grated parmesan
  • 2 heads tuscan or curly kale
  • 2 avocados sliced

Tahini Parmesan Dressing

  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic grated
  • kosher salt & black pepper
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 425° F.
  • On a baking sheet, toss the rinsed and dried chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
  • During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 7-10 minutes, until toasted.
  • Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
  • To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 cup water to thin the dressing. Taste and adjust the salt and pepper.
  • Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!

Notes

This recipe comes from Half Baked Harvest, and it's a family fave.  The dressing keeps well, and makes a kale lover out of just about anyone!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
Continue Reading

Dinner, Lunch

Lemony Pesto Chicken Noodle Soup

No Comments

Classic Chicken Noodle Soup with Lemon and Pesto.  It’s January and it seems everyone I know is sick, or taking care of someone else who is down for the count.  We need this soup right now!

Chicken soup is more than just a cliche for curing the common cold, flu or whatever you’ve got going on.  Super health benefits range from hydration, added electrolytes, nutritious vitamins, boosted collagen and even increased anti-inflammatory benefits from white blood cell reactions to the magic elixir.  And this one – it’s delicious too!

I made one change to the recipe which was to use bone-in, skin on chicken breasts instead of boneless tenders.  You can use whatever you have on hand, but I like the idea of the added boost of collagen and nutrients you’ll get from using the bones in the cooking process.  Don’t skip the pesto or lemon – I also love the dill at the end.  

Lemony Pesto Chicken Noodle Soup

Print Recipe
Classic chicken noodle soup with pesto and fresh lemon juice.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 yellow onion chopped
  • 2 shallots sliced
  • 6 cloves garlic chopped
  • 4 ribs celery chopped
  • 6 carrots chopped
  • 2 Tbsp fresh thyme leaves
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp crushed fennel
  • kosher salt and black pepper
  • 8 cups chicken bone broth
  • 3-4 split chicken breasts, bone-in and skin on
  • 2 cups chopped broccoli florets (I used frozen)
  • 1/2 cup prepared basil pesto (I buy mine at Costco)
  • 2 cups baby spinach chopped
  • 2 Tbsp lemon juice
  • 2-3 cups egg noodles
  • 1/4 cup chopped parsley
  • grated parmesan and fresh dill for serving

Instructions

  • Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes.
  • Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 - 30 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
  • Remove the chicken from the pot, discard the skin and bones, and shred the meat. If you used a parmesan rind, remove that and discard. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parsley. (Note - if making ahead, read below notes)
  • Serve the soup with parmesan and dill, if desired.

Notes

This recipe comes from Half Baked Harvest, and the main swap I did was to use bone-in skin on chicken breasts instead of chicken tenders - you can use whatever you. have on hand though.  The recipe is easy and adaptable for your veggie preferences.  https://www.halfbakedharvest.com/pesto-chicken-noodle-soup/
Also - I cook the pasta separately and add before serving if you plan to make this ahead...
Continue Reading