Smokey Kale Chips

I know.  I knowwwww.  S'mores cupcakes are much more tempting than kale.  I must be losing my mind.  But stay with me for a second.

Some of you might not even know what kale is.  According to the blogosphere lately, kale is superfood and everybody is eating it and it's trendy and awesome and blahblah.  Kale is really high in fiber, iron, calcium, antioxidants and it's low in calories with 0 fat. 

It is also the most polarizing vegetable on the planet.  There are people who love kale in all forms (me) and those who would rather take their last breath than even look in its direction (my husband and comedian Jim Gaffigan).  I'm not going to lie, this snack isn't for everybody... but if you are interested in getting on the kale train or you overindulged this weekend and you need to get back on track, then this recipe is a good place to start.  When these are baked in the oven they crisp up like super thin potato chips, but they satisfy a salt craving in a healthy way.  They can be seasoned in all different combinations - I've seen one that calls for Sriacha that I'm dying to try - but this is a good basic recipe.  I'm not trying to convince anybody these are better than cookies or anything, but give them a try!

Smokey Kale Chips

1 bunch kale
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
sea salt, to taste

Wash the kale thoroughly and let it dry completely.  When the kale is dry, preheat the oven to 300 degrees.  Cut the kale into 1 to 1 1/2 inch pieces and remove the stems and tough center ribs.  Place in a large bowl and toss with the olive oil and seasonings.  Spread the kale in a single layer on two cookie sheets.  Bake for 25 minutes or until crisp. 

Parmesan Grilled Corn

I hate to admit it, but I'm still kind afraid of my grill.  There are too many knobs.  And I always envision there being some sort of gas leak explosion when I turn it on.  Oh, oh... and when I opened it this most recent time?  SPIDER IN THE GRILL.  Inside of it, directly where I wanted to put my food.  It was a traumatic experience.  Dramatic?  Perhaps. 

But still disgusting. 

This corn, however, is amazing.  I may be weary of the grill but I never miss a chance to give a vegetable a good trashin' up.  Sweet corn is aplenty right now where I live (not to mention dirt cheap) and I've been partial to grilling it in aluminum foil to keep it nice and juicy.  It's delicious plain with some salt and pepper, but what isn't better covered in melted butter and cheese?  Throw some garlic and fresh parsley in the mix and you have a super easy/delicious side for your next cookout. 

Parmesan Grilled Corn:
Makes 6 servings

6 ears of fresh corn
4 tablespoons of butter
2 cloves of garlic, grated or minced
1/2 cup Parmesan cheese
2 tablespoons fresh parsley, chopped

Preheat your grill to medium-high heat.  If corn is still in the husk, remove and discard the husk and silks.  Wrap each ear of corn in aluminum foil (don't make the foil too thick - one layer between the corn and the grill is enough).  Grill the corn for about 20 minutes, turning every 5 minutes or so to ensure even grilling.  While corn is grilling, melt butter and garlic together in a small bowl in the microwave.  When corn is finished, brush the garlic butter over each ear of corn.  Immediately sprinkle with Parmesan cheese and then garnish with the fresh parsley.  Devour.

Balsamic Chicken with Caprese Asparagus

Summer has finally come to PA.  We sort of fast forwarded through the Spring part, but hey... at least it's not snowing.

Summertime means lighter meals, colder drinks, and lots of time spent in front of the grill.  This is the quintessential summer weeknight meal.  It's light, healthy, delicious and packed with nutrients.  While pretty enough for company, it takes about 30 minutes start to finish for those lazy summer nights when it's too muggy to move.  It may not be a true caprese (where's the basil?!) but I took a little creative liberty with the recipe title.  So, what are you waiting for?  Get grillin'!

Balsamic Chicken with Caprese Asparagus:
Serves 2-4

2 boneless skinless chicken breasts
1 bunch asparagus
1/2 pint grape tomatoes
4 oz reduced-fat mozzarella cheese
1/2 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon garlic salt

Slice chicken breasts in half to create four thin chicken cutlets.  In a large Ziploc bag, combine 1/2 cup balsamic vinegar with 1/4 cup olive oil, garlic powder and pepper.  Add chicken to the bag and marinate for 30 minutes up to overnight. 

Preheat oven to 400 degrees.  Line a cookie sheet with aluminum foil.  Place asparagus on the sheet and drizzle with olive oil (I used my Misto) and garlic salt.  Bake for 8-10 minutes until the asparagus is tender.

When asparagus is placed in the oven, start to grill your chicken until done (165 degrees internal temperature).  While the chicken and asparagus are cooking, place sliced grape tomatoes and remaining 2 tablespoons balsamic vinegar and 1 teaspoon olive oil in a frying pan.  Cook on medium-low heat until soft, stirring occasionally. 

When everything is done cooking, place chicken and asparagus on plates and top with tomatoes and mozzarella.

Cheesy Chicken Pot Pie Cups

Some people call these Chicken Pot Pie Cupcakes.... I refuse.  It's a principle thing.  It really goes against everything in my being.  Look at my site's name - I clearly take my desserts pretty seriously.  Savory ingredients?  Not a cupcake.  No frosting?  Nope, not a cupcake.  You won't change my mind.  It's a thing I have.

I do, however, love miniature things... so I won't hold the fact that some people incorrectly label these Cheesy Chicken Pot Pie Cups against them.  Look how cute they are!  They have all the flavors of a classic pot pie, are so easy and are fast enough to satisfy a weeknight comfort food craving.  Plus, they have portion control working for them and are lighter on the calories than their original counterpart. (If you do have the time and/or calories to spare, I highly recommend this recipe for full-on chicken pot pie with a puff pastry crust... it's our favorite).  I've actually served these Pot Pie Cups at a baby shower because they are filling but small, easy to eat, and really tasty.  Plus, what is it about serving mini things at showers?  It's pretty much required.  But since Mondays are generally pretty rough, you don't need to wait for a special occasion.  You deserve something fast & satisfying... like these in all of their miniature glory.

Cheesy Chicken Pot Pie Cups:

Original recipe from between3sisters found here

 

1 can reduced-fat biscuits (10-count)

1 cup cooked chicken breast, diced

1 (10.5oz) can reduced fat cream of chicken soup

2/3 cup shredded low-fat cheddar cheese

1 cup frozen mixed veggies (broccoli, cauliflower, corn, peas, etc)

1 teaspoon dried parsley flakes

1 teaspoon onion powder

1/4 teaspoon black pepper

 

Preheat the oven to 400 degrees.  Lightly grease a 12-cup muffin pan, separate the biscuits and place each biscuit into a cup of the muffin pan.  Press the dough down and up the sides of each cup.  In a medium bowl, combine all remaining ingredients and mix well to combine. 

 

Evenly distribute the chicken mixture into each biscuit cup.  Bake for 12-15 minutes or until edges of the cups are golden brown.  Serve hot. 

 

You can find the nutritional information on the original website here.