I tried the kale chips over the weekend. When they first came out of the oven, they were great – crunchy and crispy, almost airy. They definitely have a deep green flavor like their leafy friends spinach, turnip greens, and cabbage. I enjoyed them, and they were very easy to make.
However, they were terrible the next day – chewy with a horrible smell. I had been warned by Mom that this would be the case so I only baked half of my batch of kale. I followed this recipe from AllRecipes.com. I have a Misto sprayer so I used that to spray olive oil on my pan and kale, then sprinkled with kosher salt.
You have to wash the kale very well. There were definitely some offensive things that washed away while I was working. You’ll want to make sure the kale is dry before you stick it in the oven. You can let it air dry or run it through a salad spinner like I did.
Betty Becca Trick: I stored the left overs like I do other leafy greens. In an air-tight plastic container with a damp paper towel on top. This is a great way to keep greens fresh (thanks for the tip, BB!).
Here’s a shot of the fresh kale before chopping:
Super Bowl 2011
It’s that time of year again. If you’re having people over, here are a few of our favorite party foods and some things I hope to try soon. Here’s my work in progress:
Rotel dip with ground beef
This is a tradition at our house. We’ve been having this dip at Super Bowl time for as long as I can remember. Brown 1 pound of ground beef and drain. In a crockpot, add one can of undrained Rotel tomatoes, the ground beef, and a 2 pound block of Velveeta cheese cut into cubes. On low, it should take your dip about an hour or so to fully melt so get it started in plenty of time before guests arrive. Make sure you stir often to speed up the melting process. Serve with tortilla chips.
If you don’t have a crockpot, you can melt prepare the dip in the microwave, but be careful of the bowl you use because the edge of the cheese becomes very hot; glass or thick plastic is best. Thin plastic will melt. This dip is just as delish without the beef, if you prefer.
Kale is everywhere right now. It’s a superfood, after all. I like to have a few healthy bites to offset the heavier stuff that makes it onto the menu. I haven’t made these yet, but my mom swears they are delicious. I have a bunch of kale in the fridge now, and I’ll let you know how it turns out. My mom’s method: Wash the kale then dry thoroughly. Cut off the big stalks and spray olive oil or Pam on a baking sheet and then on top of kale. Salt it and bake at 400-425 degrees for about 5-7 minutes. It’s crunchy and oh so good!
I like to have one store-bought remix thing on the menu. At our last party, it was homemade potato chips and potato buns for BBQ. I recently came across two methods from my favorite food bloggers, and I hope to give them a try. It is always risky to try out a new recipe for the first time when company’s coming over. It’s best to have a trial run or a back-up plan if things go awry. I’m not sure what I’m going to serve IN these yet.
From Ezra Pound Cake
From Pioneer Woman
*Full disclosure: I only mention brand names here so that you’ll know what I have used and recommend. This is in no way sponsored content.
This recipe is adapted from AllRecipes.com (original here) and was sent to me by my friend Jen.
It is my go-to recipe for a quick and easy pizza sauce. It’s great for when you run out of the jarred kind or if you want to make more things from scratch. I use it on homemade pizza, as a dipping sauce for calzones, and in Crockpot Pizza.
In a sauce pan, heat oil on medium high. Add minced garlic and watch carefully until browned. Turn down heat to low, and add tomato sauce and seasonings. Simmer uncovered until warm or slightly thickened (which ever your taste prefers or patience will allow). Refrigerate or freeze leftovers.
3 cloves of garlic, minced
2 Tablespoons olive oil
1 (29 ounce) can tomato sauce
1 Tablespoons brown sugar
1 Tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes