Kale Kale Kale

It's the magic green!  ;-P

How about some Kale Slaw? 

I made this tonight, I even put the onions in it, now most of you know I don't do onions unless they are fried into a nice beer batter ring but I forced myself and my mouth still tastes nasty.  LOL  Hope the living enzymes did some good regardless of onion breath.

So here's the recipe:

First mix up the dressing and let it sit until ready to pour it over the slaw.

dressing:
1/4 Cup EVOO
1 Tablespoon apple cider vinegar
2 Tablespoons Dijon mustard
some coarse sea salt and black pepper

veggies:
1 bunch of kale
1/4 of a small red onion
1/4 head of purple cabbage
1 cup shredded carrots
1/2 cup pumpkin seeds
1/2 cup sunflower seeds


Wash the veggies.  Remove the stems from the kale (stems make the dish bitter).  Chop the onion and cabbage.  Put the veggies, seeds and dressing in the bowl.  Mix well.  Eat up! 

Broccoli Salad

I do not remember where I got this recipe so can't give credit where credit it due but here goes:

2 bunches of broccoli flowers (rinse and spin)
1 red onion, small, chopped fine (I don't put this in)
1/4 cup pecans (broken up works good)
1/4 cup sugar (the good old bleached out white stuff is what I use)
1 Tablespoon apple cider vinegar
1 cup mayo (real mayo I use Hellman's)
8 slices of crispy bacon (broken into pieces or cut into pieces before cooking)

Mix mayo, vinegar, sugar well.  Place rest of ingredients in a bowl and toss well.
Then pour the mayo mixture over the top and mix all ingredients well.  Refrigerate overnight at lease 24 hours for the best results.

Fruit Pizza

This recipe was shared with me by my friend Gin Moore.  We met in Groton, CT during our days as Navy wives.  This is a great dessert to take to parties.  You can decorate it different ways.  For 4th of July I like to make it look like a flag.  For other occasions I use more of a variety of fruits.  Don't forget the dash of love!

I use pre-made cookie dough like this:

I pat it into a pan like this:

I spread the cream cheese mixture over the cooled baked cookie like this:

Then I add the fruit!

Here's the 411 from my recipe card:

Fruit Pizza from the kitchen of Gin Moore
1 8oz cream cheese (softened)
1/4 cup sugar (just plain white sugar)
1 tube of Pillsbury sugar cookie dough  (next time I will buy 2 16 oz ones and make a bigger cookie bottom)

Spread the cookie dough on ungreased pizza pan (I used a small glass baking dish because I didn't have enough dough for a pizza pan).  Cook for approximately 15 minutes or until light golden brown.  (I set oven temp according to the cookie package).  Let cool.  Cream sugar and cream cheese together.  Spread mixture over the cooled cookie.  Top with fruit.

Suggested fruits:
strawberries
bananas (but they turn brown)
blueberries
grapes
pineapple
kiwi

Do not use canned fruit, that's just gross LOL.

Enjoy!

Made this one for Jamie's birthday:

NO Bake Cookies!

 

4 Cups sugar
1 Cup milk
8 Tablespoon cocoa
1/2 Cup butter

Put in pan, bring to boil, let boil for 1 minute, then add:

1 Cup Peanut Butter (creamy)
6 Cups oatmeal
1 Teaspoon vanilla

Stir, spoon onto wax paper quickly, let harden.

We did it! Chicken Chili

It was team work, we picked from 5 recipes found online and used the ingredients we wanted....did we measure?  No, not really but we did add that dash of love and it was delicious!!

spooned up dish of yummy!!

we started with chicken broth
added:
garlic
onion
black beans
pinto beans
cannellini beans
corn
chicken
jalapenos
ground cumin
paprika
milk
cornmeal
topped with cheese, sour cream and homemade corn tortilla strips

Tomato Pie

Two-Tomato Quiche  (aka Tomato Pie!)   

A shortcut pie crust makes it easy to create this main dish that has Southwestern flair!

Julie tip:  Remember to buy local from farmer's markets or straight from the farm when you can!

2 lbs red and/or yellow tomatoes

Half of 11-oz pkg. pie crust mix

4 eggs

½ cup milk

¼ cup chopped fresh cilantro

1 tsp chili powder

1 tsp ground cumin

½ tsp salt

1 ½ cups shredded Mexican-style cheese, about 6 oz

Additional chopped fresh cilantro, optional

*  Cut 2 tomatoes into 1/4” – thick slices; chop remaining tomatoes (about 2 ½ cups).  Arrange slices and chopped tomatoes separately in single layer on paper towels; let stand until liquid has drained, about 20 minutes.

* Meanwhile, place jellyroll pan on center oven rack; preheat oven to 375 degrees F.  Prepare crust mix according to package directions for one crust.  Shape into disk.  On lightly floured surface, roll dough into 13” round.  Fit into 9” pie pan.  Flute edge; refrigerate.

*  In large bowl, whisk together eggs, milk, cilantro, chili powder, cumin and salt until blended.  Stir in 1 cup cheese, then chopped tomatoes.  Transfer to crust.  Arrange tomato slices, slightly overlapping , on top.  Bake on hot pan 45 minutes or until filling is set, sprinkling with remaining cheese during last 5 minutes.  If desired, sprinkle with additional cilantro.  Let stand 15 minutes before serving.

***Julie cooking notes:  I used the premade pie crust of course!  The first time I followed the recipe exactly using the premade pie crust and it was really good.  Second time I made it (two pie crusts come in one box so had to make again!) I added some other ingredients….I added a little goat cheese and a little shredded Asiago cheese just to add some umph.  Second go around I let it bake 15 mins longer ~ maybe because I use a ceramic pie dish that the bank gave away many moons ago it needs to bake longer?!  I just wanted a crunchy crust bottom!  Next time I may buy a new tin pie pan before making.***