Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, cut into thin rings
  • 3 slices bacon
  • 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
  • 5 pitted Medjool dates, chopped
  • 1/4 cup Marcona almonds (or sliced almonds)
  • 2 Tablespoons shaved Parmesan cheese
  • For the Maple-Almond Vinaigrette:
    • 2 Tablespoons almond butter (or tahini)
    • 2 Tablespoons balsamic vinegar
    • 1 Tablespoon real maple syrup
    • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
  3. Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
  4. Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.

From: http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/

 

Volcano Grilled Steak Tacos

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Ingredients

7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.

 

 

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BEANS & EGGS

1 pound black beans

8 cups water

1/2 small white onion

1 garlic clove, peeled

1 epazote sprig

2 tablespoons olive oil, plus 1 1/2 more to fry chiles de arbol

1 red onion, chopped

3 chiles de arbol

salt to taste

6 corn tortillas, julienned and fried (or corn chips)

6 large eggs

 

In a medium bowl, soak the beans overnight. The morning after, drain and rinse the beans. Add the beans to a large pot and cover with 8 cups of water; add the garlic clove, olive oil, and white onion to the pot. Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60 – 90 minutes until the beans are done. Add the epazote sprig and cook 5 more minutes. Drain the beans (reserve the beans  broth), and remove the epazote sprig, white onion, and garlic. Puree the beans using a blender or a potato smasher; add a few tablespoons of beans broth to obtain creamy beans.

Fry the chiles de arbol. In a large frying pan, add 1 1/2 tablespoon olive oil and heat over medium-high heat until just hot enough to sizzle a drop of water. Fry chiles de arbol until golden brown. Add the chopped red onion and saute until golden brown.  Add the drained beans and toss to coat in the red onion and chiles de arbol. Season with salt if desired.

Once the beans have cooked for about five minutes, add the tortilla chips and remove from the heat. Cover to keep warm while the eggs are cooking.

Add cooking spray to another pan and heat over medium-high heat. Break 2 eggs into the pan, reduce heat to medium low. Cook until the eggs whites are set and the yolks begin to thicken slightly. Repeat with the remaining 4 eggs.

Serve the eggs atop the cooked beans.

 

HARVEST CHICKEN

INGREDIENTS

  • 3 lb bone-in skin-on chicken parts (thighs, drumsticks, and/or breasts)
  • Kosher salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 cup seedless grapes
  • 1 cup pitted kalamata olives
  • 2 shallots, sliced
  • 1 Tbsp chopped fresh rosemary
  • ½ cup dry white wine
  • ½ cup chicken broth

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Pat chicken dry and season generously with salt and pepper. Warm oil in a heavy, ovenproof 12-inch skillet (cast- iron if you’ve got it) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5 minutes per batch, transferring first batch to a plate while second batch browns. I take a lot of care in this step, not moving chicken until skin releases itself and is nicely bronzed.
  3. Return all chicken to pan, skin side up, and surround with grapes, olives, shallots, and rosemary. Roast chicken until just cooked through and juices run clear, about 20 minutes. 4. Transfer chicken, grapes, and olives to a platter, then add wine and chicken broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2 to 3 minutes. Strain sauce and pour over chicken, if desired. (See how long it takes guests to offer to slurp up sauce with a spoon.)

CARROT SOUP WITH TURKEY MEATBALLS

INGREDIENTS

For soup:

  • 2 Tbsp olive oil
  • 2 lb carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, smashed
  • Kosher salt
  • 1 pinch red pepper flakes
  • 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
  • 2 cups baby spinach leaves, sliced

For meatballs:

  • ½ lb ground turkey
  • ¼ cup grated ­Parmesan or pecorino cheese
  • ¼ cup bread crumbs
  • 2 Tbsp milk (or water)
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper

DIRECTIONS

  1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.

CHICKEN MARSALA

INGREDIENTS

  • 1/2 cup all-purpose flour
  • 2 boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. unsalted butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper to taste
  • Chopped green onions, for garnish

INSTRUCTIONS

STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.

STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.

STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.

 

BASIL MARINARA CHICKEN

  • 8 ounces fusilli or spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 3 cups prepared marinara sauce
  • 1/4 cup packed fresh basil leaves, cut into thin strips

Directions

1. Prepare the fusilli or spaghetti according to package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, salt, and pepper and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes. Remove to a plate and keep warm.
3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the chicken and cook, turning occasionally, for 4 minutes. Return the onion mixture to the skillet. Stir in the marinara sauce. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Stir in the basil.
4. Place the fusilli or spaghetti on a serving platter. Top with the chicken and sauce.