Kale and Potato Chips - Seasoning Part 2

I guess I kinda dropped the ball the other day.... I didn't tell you how to make the chips! After a few email requests I realized I should have included them! Here is how I make them:

Crispy Kale Chips

1 big bunch Kale, Stems removed and leaves torn roughly (they shrink down quite a bit)
2 tablespoons olive oil
Seasoning, to taste

Preheat oven to 400 degrees F. Toss kale with olive oil and seasoning on a baking sheet or two, make sure they don't overlap. Bake for 12-14 minutes until crisp. Cool and chip trip!


Homemade Potato Chips

3-4 Potatoes, sliced thinly on a mandolin
4 Cups vegetable oil
Seasoning, to taste

Heat oil in a medium pot over high heat. Slice potatoes on a mandolin. I use this one. It comes in really handy and is a reasonably priced one. Working in batches place a handful of potatoes into hot oil. be careful not to crowd oil or it will cool down too much. Cook until crisp and browned. Lay on paper towels and sprinkle with seasoning.


Have a great weekend!

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d

Chips two ways - House Seasoning

In my family we like chips. We have been known to throw parties that revolve around chips. A chip and dip party to be precise. Or on vacation when eating to many chips, we call it a "chip trip". Being a chip lover can be a vice. Especially if you go for the processed options available at the grocery store. Potato chips tend to get the worst rap. When we have leftover potatoes I like to make homemade chips for my family. I can control the sodium, and there are no mystery ingredients.  

If you like chips like me and want to be healthy you have probably tried kale chips. I happen to love them. My girls eat them. And the hubbs seems to think cooking them stinks up our house. You cant always please everyone right? They are a healthy way to get a crunch fix and squeeze in so extra vitamins into snack time.

Homemade chips are great as long as you get the seasoning right. This little jar is my favorite homemade chip seasoning: 1 part kosher salt / 1 part garlic powder / 1 part smoked paprika ....... the color and sweet smokiness that the smoked paprika lends really makes this seasoning so good. It work really well on fish, in fish fry batter, pork and in rice. In light of super bowl this weekend I thought that I would encourage you to try this seasoning if you want to enjoy a healthier "chip trip" :)

xoxo

d

Come to the party ~ A virtual progressive dinner



Image Via


Hey friends. Join me over at Danielle's for a virtual progressive dinner. I'm bringing the appetizer...... click here for the recipe.


Here is the entire party plan in case you missed it:

Monday Dec 12^th – Michelle of Pinque will dress us for our party.

Tuesday Dec 13th – Danielle of Domestic Dish will tempt us with an appetizer.

Wednesday Dec 14th – AK of Tipsy Society will provide us with a cocktail.

Thursday Dec 15^th -  Katie of Salt and Pine will help us buy our hostess gifts.

Monday Dec 19^th – Estelle of Under A Pink Moon will provide our soup course. 

Tuesday Dec 20^th – Emily of Notorious MLE will entice us with a main course.

Wednesday Dec 21st - Melissa of Pineapple Lily will share with us her wish list of Holiday Decor

Thursday Dec 22^nd – Carrie of This Free Bird will give us a yummy end to our party. 

fa la la la la la la la la...

d

A food staple. Slow tomatoes. Red White and Blue Tomatoes.

 This has been a staple in my house for a while, and when I saw the same idea in Gwynetths new book (which I have been working my way thru) I knew I would love it. Just the way I like to cook. Simple, fresh, not too complicated, and delicious. These are so versatile. We use them on cheese for appetizer, whizzed up into a quick sauce, piled high on a BLT, eaten out of the jar....can you tell I love this? When you see Roma tomatoes on sale buy a bunch and thank me later.

Slice the tomatoes into thirds. 

Line on a parchment lined baking sheet, and drizzle with olive oil, salt and pepper. That's it. Pop them into your oven at 250-275 degrees for 4-6 hours. These store well in a jar for about a week with a good drizzle of olive oil. To make something a little different, sprinkle with Greek seasoning (genius right) that a sweet friend sent you. Thank you Mary! She IS fabulous in case you were wondering...

Red, white, and blue bruschetta

Baguette

Slow roasted tomatoes

Blue cheese, crumbled

Honey

Directions

Slice baguette, lay a tomato slice on top, a crumble of blue cheese, and a drizzle of honey.

xoxoxo,

d

Something spooky. Bruschetta. Grandpa's honey salad.



Apple Vampire Teeth



Last night we started getting in the Halloween mood with a festive family dinner. We made these spooky meatball eyeballs. Fun right? Ella was a bit full from eating too much edamame after school...but my nieces and nephew dug in! Thanks to Damaris at Kitchen Corners for the great idea! 



The menu:

Spooky chicken meatballs

• Olive oil
• 1 Slice white bread, torn
• 2 Tablespoons milk
• 6 links organic chicken sausage, removed from casing 
• 1 egg
• 1 teaspoon fresh thyme leaves
• 1 handful fresh parsley leaves
• 1/4 cup grated Parmigiano-Reggiano
• Whole black olives, pitted
• Handful of frozen peas
• Kosher salt and freshly ground black pepper 

Preheat oven to 375 degrees. In a small bowl pour milk over torn bread to soften. In a larger bowl combine sausage, egg, thyme, parsley, pargigiano, and bread after excess milk has been squeezed out. Scoop tablespoons of mixture, roll into a ball and place on an oiled cookie sheet.  Press olive into each meatball and top with a frozen pea. When all have been rolled and spookified, bake in the oven for 25-35 minutes. Edges should be browned and meatballs firm yet scary. Serve in pairs over pasta.

Whole wheat spaghetti with tomato basil sauce

Store bought.

Grandpa's Honey Salad

2 heads romaine, chopped

2 parts Tarragon vinegar

1 part Honey
1 lemon, squeezed over chopped romaine

Romano cheese, shaved

Pour vinaigrette over romaine and top with shaved Parmesan. Easy and super delicious. Thanks Grandpa.

Bruscetta 2 ways

 I'm not convinced that something like brucetta requires a recipe.... as long as you combine and chop up something fresh, almost everything is good on toasty bread.

1.) Combine some chopped tomatoes, garlic, basil, drizzle of olive oil, salt, pepper, drizzle of balsamic.

2.) Italian Guacamole: Chopped avocado, basil, shaved Parmesan, salt, pepper, and a drizzle of olive oil.

both over warm toasty bread..llightly buttered or oiled of course.....and preferably homemade every Sunday :)

***Vampire teeth (shown above)

Halve apples, cut out a slice from front, pop in the vampire teeth (slivered almonds).



What spooky treats will you make?

xoxoxo

d