Flaky Kale Chips

Ok, I admit it. I jumped on the Kale Train, headed straight to Trendytown.

Whatever, they were good.

Kale Chips

1 head of hearty kale
1- 2 T olive oil
salt
pepper
garlic powder*
paprika*

*optional

Preheat your oven to 425.

Pull apart you head of kale. Rip the kale by hand, tearing the leafy green from the rib on the larger, outer leaves (the ribs on the inner leaves aren't as tough, so they can stay). Rinse the leaves and pat them dry. Lightly toss them in a bowl with the olive oil, a pinch of salt and a pinch of pepper (and pinches of garlic and paprika if you so choose). Lay them flat in a single layer on a parchment-lined baking sheet, and roast those bad boys for about 15-20 minutes. Remove from oven and let cool for 5 minutes before indulging in they're trendy goodness.

P.S....Even babies like them:

Fried Calamari

A crowd-pleasing appetizer, calamari is simple to make and easy to enjoy with any dipping sauce of your choice. 

1 lb whole squid tubes, cleaned and cut into 1 in. rounds

1 C whole fat buttermilk

1 large egg, lightly beaten

Canola Oil for frying

1 C all purpose flour

2 tsp paprika

Kosher salt and fresh ground pepper

Lemon Wedges

toothpicks *these help to maintain the round "O" shape of the calamari, allowing the flour breading to coat evenly*

Mix the egg and the buttermilk with a pinch of salt and marinate the squid rounds for at least 15 minutes (up to 30 min). 

Meanwhile, combine the flour, paprika and 2 T of salt and 1 T of pepper in a shallow baking dish

When the squid is done marinating,  pierce them crosswise with a toothpick to keep the round in an "O" shape. This will ensure that they get evenly floured inside the ring so that they fry evenly and do not collapse when you through them in the oil.

Heat the oil over medium heat, testing the oil for temperature by throwing a few pinches of flour in it (the flour should fry and bubble, but not turn brown for about a minute or so).

Dredge the squid through the flour, ensuring to coat each piece inside and out. Let rest, then repeat (my secret to crispy fried anything)

When the oil is at the right temperature, fry the squid in two batches. Sprinkle with a little more kosher salt when you take them out of the fry oil. Serve with marinara, my favorite Chipotle Aioli or your dipping sauce of choice.

Tomato & White Wine Mussels

grab your straws because this broth is where it's at

4 T butter

3 cloves garlic, chopped

1 shallot, chopped

1 can petite diced tomatoes, drained

1/4 c white wine

1/2 cup chicken stock

1 lb mussels

1/2 tsp crushed red pepper flakes

In a large saucepan, melt the butter

Add the garlic and shallots  and sautee over medium heat (3 minutes)

Add the white wine, and reduce by 1/2 (4 minutes)

Add the stock and reduce by 1/4 ( about 3 more minutes)

Add the mussels, tomatoes and red pepper flakes; cover and cook about five minutes until all are opened

Discard any unopened mussels and serve immediately with french bread....

and straws. don't forget the straws....

Southern Living Scones

I am always daunted by the task of baking pastires. They seem so light and delicate.


I'm not good at light and delicate.

So imagine my relief when I found this recipe in Southern Living for scones that even I couldn't mess up!
They can be made with sweet or savory additions. They make for great appetizers or a simple dessert.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into 1/2-inch cubes
• 1 cup whipping cream, divided
• Wax paper

Directions

• 1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
• 2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
• 3. Bake at 450° for 13 to 15 minutes or until golden.

Sweet Variations

• Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
• Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
• Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
• Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

Savory Variations

• Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
• Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
• Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
• Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.

Festive Touch

• Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.

Appetizer Cheese Ball

Hubby invite friends over for dinner at the last minute? Here's a recipe for a quick appetizer (if you find those friends important enough for a formal appetizer). If anything, it's simple and tasty enough to buy you more time preparing those extra dishes!

Ingredients:

• 16 oz. cream cheese, softened
• 4 green onions, finely chopped
• 1 T fresh parsley
• 1 T (or more to taste) Bon Appetite Seasoning

Directions:
Combine all ingredients. Form into a ball (or whatever cute shape you choose) and serve with crackers.