Tasty Tuesday: Spicy Kale with Bacon & Sweet Corn

Happy Tasty Tuesday! I don’t post a recipe every week, obvi, but when I whip up something delicious I feel like I must share! This recipe was kind of created by accident. It is an update on a filling that I used to put inside my favorite stuffed chicken. When I would make it in the past, I’d make a little extra and toss it with quinoa or brown rice for lunch the following day. I was craving it recently, went to make it, and realized I didn’t have chicken. DUH. So I made the stuffing as a side, added some of my favorite things, and served it up. It was a hit with my husband and daughter, so here we go!

spicy kale with bacon and sweet corn

WHAT YOU NEED: 

4 slices bacon – cooked then chopped
2 cloves garlic – minced
1/2 onion – diced
1 cup frozen sweet corn
1 cup pepper jack cheese shredded
3 cups kale*
salt and pepper to taste
crushed red pepper flakes to taste

*I add the kale little by little as it wilts, so you may find you need more or less than 3 cups.

WHAT YOU DO:

  • In a medium skillet, cook bacon, then set aside. When bacon cools chop it into chunks.
  • Saute onion and garlic in the bacon fat for about a minute, then start adding the kale in small handfuls. As it wilts continue to add more.
  • Add the sweet corn and any extra kale you may have.
  • Cook through for about 10 minutes, make sure to keep stirring so the garlic doesn’t burn.
  • Add salt and pepper to taste.
  • For an extra kick add red pepper flakes.
  • When kale is completely wilted, remove pan from heat. Add the bacon back to the mix and add cheese. Toss mixture so cheese melts throughout.
  • Transfer to plates and enjoy!

As I said, if you have any of this left over, save it! It’s amazing the next day tossed with brown rice or quinoa. I mean… it’s kind of healthy… save for cooking it in bacon fat, ha! If you want a healthier alternative I guess you can toss the bacon fat and sautee everything in coconut oil instead! (Which is what I actually do when I make this filling for the chicken because it didn’t include bacon). SO! Cook it up, throw it on the side of a fantastic steak and a big ol’ glass of red wine and enjoy!

Tasty Tuesday Recipe: Chicken Savoy

Chicken Savoy is one of my husband’s favorite dinners. When we lived up north there was this great little hole-in-the-wall, local kind of spot, Pete’s, that was directly across the street from our apartment. They had an amazing Chicken Savoy on the menu that Matt would order at least once a week. When we moved back down here we couldn’t find a comparable dish anywhere so we decided to look up a recipe and try it out ourselves at home. WELL. A decent recipe for this dish does not exist anywhere in the universe online, I swear. THEN my friend Renee Instagrammed a picture of her own home-made recipe and my husband went nuts. He immediately stalked her out to send it to me so we could make it literally that night. What I received 10 minutes later was a paragraph of very Italian directions: A pinch of this, some of that, a handful here and there of this and that. I was terrified to try this recipe myself as I am very reliant on directions when it comes to cooking, but I tried it out and the results were pretty fantastic. However, I had since lost the text and was too embarrassed to ask her to re-send it to me, so we decided why not do this on our own and make up our own recipe? And thus, this amazing chicken savoy recipe was born. Enjoy!

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INGREDIENTS: (serves 4-6)

1 lb. Chicken, cubed or cut into strips (keep it cold to make cutting easier)IMG_1526

2 cloves garlic, minced.

8 oz. roasted red peppers sliced (or hot cherry peppers for more heat)

1 cup chicken stock

2/3 cup balsamic vinegar

4 TBSP granulated sugar

1 1/2 cups all purpose flour

Salt & pepper for seasoning

Handful of flat leaf parsley, chopped for seasoning and garnish

Olive Oil

2 teaspoons Italian Seasoning

2 TBSP butter

1lb. pasta of choice

Balsamic glaze for drizzling



Directions:

Have a large pot of water boiling for pasta.

We use a cast iron skillet, if you are using one as well have it heating up with a good olive oil rub while you chop your garlic and parsley. If using a regular skillet, warm with 2 turns of olive oil after you’ve chopped your ingredients so the oil doesn’t burn.

Chop garlic and parsley – set aside.

Measure out balsamic and chicken stock – set aside.

Cube or cut your chicken into strips.

In a large bowl combine flour with salt and pepper for seasoning.

Dredge chicken in flour until fully coated.

Melt 2 tablespoons of butter in skillet on medium heat and brown chicken.

Meanwhile, in a medium sauce pan, saute garlic in a tablespoon of oil until golden brown. Add chicken stock, balsamic, sugar, and italian seasoning to pot.

Put sauce on med/high heat and reduce while chicken is browning and pasta is cooking.

Once chicken is browned, but not entirely cook through, drain it on a paper towel and set it aside, take skillet off heat.

Let sauce continue to reduce and let pasta cook.

When pasta is close to done with abut 1-2 minutes left, add the skillet back to heat.

De-glaze skillet with 1 TBSP butter and a splash of chicken stock.

Add chicken back to skillet, add red peppers with a splash of juices from the jar, mix the two and add a pinch of chopped parsley.

Cook until parsley wilts and chicken is cooked through.

Drain pasta and let dry. Place it back in the large pot. Add chicken and pepper mixture to the pot with pasta, add sauce, mix well.

Plate, drizzle with balsamic glaze, and enjoy!



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The Butt Bowl Cookies

Hi friends! This is a fun little post today, I wanted to share with you the cookies I made this past weekend for my husband and his friends. My darling, smart, wonderful, bright husband has entered himself into a fantasy football league in which the loser has to get a tattoo on their ass of the winners choice. Don’t worry though, it’s only the size of a quarter and is limited to a sports theme or cartoon character. Like I said, he is amazing and brilliant and smart…..sure. Nevermind the fact that my husband just so happens to be tied for last place, so there’s a 50/50 chance he’s getting inked on his booty. I actually think it’s hysterical. Matt’s covered in tattoos as it is, so one more won’t hurt. They are a special group of friends, these guys!

Each Sunday we gather at our friend Billy’s house for beer, nachos, pizza rolls, football, and lots of trash talking. Well this past weekend and next weekend mark the end of their run, so to celebrate coming down to the wire I wanted to make something special and I thought butt cookies seemed all too appropriate. Not entirely sure where the idea came from, probably one of my vivid dreams, but when I thought of making butt cookies it had to be done. Actually, truth be told I wanted to make butt cupcakes and call them buttcakes, but I couldn’t find an easy enough recipe. I have never baked a thing in my entire life, from scratch. So we needed a beginner recipe. Here’s the final result!

image-2They were surprisingly easy to make. I used this recipe for the sugar cookies themselves. I loved it because, as usual, I waited until the last minute to scrounge everything together and this recipe does not call for the dough to be refrigerated ahead of time, so it didn’t take long at all. (Side note: if you do end up using this recipe, add a pinch more sugar than it calls for. They could have definitely used it). Everyone was curious as to how I actually got the cookies to look like butts, so I’ll let you in on my little secret: while I’m sure butt-shaped cookie cutters do exist somewhere, I used a heart-shaped cookie cutter & trimmed off the tips, then turned them upside down. After baking for only 10 minutes, I let them cool for about an hour before I started decorating. I bought one tub of white vanilla icing and separated it into small bowls to combine with food coloring to get different colors for the… undies? For the thongs, outlining, and text I used small icing pens from Wegmans. The decorating was the fun part, of course! After each cookie was done I made my husband come look and I’d keep asking, “can you tell it’s an ass? Are people going to get it?” haha! Notice a few of the cookies have the tattoos on the butt. ;]

image-1 image-3These were a blast to make, decorate, and pass around. I would totally recommend doing something like this for a birthday or bachelorette party! Until next time, kisses!

 

 

Easiest. Recipe. Ever!

When you’re in a pinch and need to come up with a great side dish or appetizer on super short notice, this will be your go-to, I promise! Here is all you need:

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Mini sweet peppers and some string cheese.

Step one: Cut a small slit into the peppers with a paring knife.

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Step two: Insert appropriate sized piece of string cheese into pepper.

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Step three: Place peppers into a preheated broiler for ten-twelve minutes.

*I broiled them for 10 minutes, I think they could have used another minute or so to let the cheese melt a little more.

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Step four: Serve and enjoy!

This took about 15 minutes total to prepare and cook. I’m not even a huge fan of peppers and this was really de-lish! The orange ones tasted best with the cheese. Test it out, let me know what you think! Until next time, kisses!

How Pinterest Changed My Life… kind of… not really though

Ok… so the title of this post is a bit dramatic. Pinterest didn’t really change my life. BUT! It did change a certain aspect of my life, haha. I used to HATE to cook. My husband is a phenomenal cook. He hardly ever needs to follow a recipe and everything he makes (usually) turns out pretty fantastic. So whenever I try to cook, which for a long time not too often, he would always stand over my shoulder and watch what I was doing. Apparently I didn’t chop onions correctly, or peel ginger the right way, or salt the boiling water enough. So, I mean, can you see why I wouldn’t jump at the chance to cook for him all the time… if he was home? hah! Well, since we’ve moved ‘home’ and had Charlotte, I’ve been trying my hardest to help out around the house and take care of whatever I can to make Matt’s life a little easier, and that includes cooking. So since I have joined Pinterest I pinned like 100 recipes without ever actually intending to cook them. However, recently, we’ve started this tradition of cooking every meal on Sundays. Big breakfast, small snack-like lunch, big dinner. The tradition has become so popular that everyone wants in on it, which we love. In doing this every week it kind of got me into wanting to try new things so I actually turned to my Pinterest page for ideas. I have to tell you guys… every single thing I’ve made so far has been amazing! So I wanted to share my favorites with you.

Barefoot Contessa’s Shrimp Scampi over linguini… I JUST made this last night and it was SO good! I added a little extra red pepper flakes and a hint of chili powder which was fab.

Balsamic chicken with Asparagus, roasted tomatoes and fresh mozzarella – Matt is a HUGE fan of anything with Balsamic so I knew this would be a great recipe to make for him. This was one of the easiest meals I’ve made in a while. Marinade the chicken for a little while, grill it up and while that’s grilling cook the asparagus and tomatoes. Top it all off with some fresh mozz and a balsamic glaze and you’re good to go. YUM YUM YUM!

Chicken Enchilada Pasta I think this was my favorite recipe so far. I love mexican food.. and I LOVE pasta, so this was the perfect combination. I definitely recommend this one!

Cherry Beer Margaritas These are the most amazing margaritas ever! Every Sunday when we do our meal-a-palooza we always try to include a signature cocktail come game time. Every week we revert back to this one because it’s SO cook. Our friend Billy described the drink best, “These things are dangerous. I don’t taste any alcohol so I drink these things like gatoraid. But I know it’s in there… I feel it.” HA. Mix a beer and a lot of tequila with cherry 7up and some frozen lime aid and viola! Instant yumminess!

So there ya have it kids, some of my Pinterest favs, so far! I’ve made a few more recipes that always turned out pretty amazing, so visit my whole Pinterest page for all of them. And just a quick disclaimer, all of these recipes found on Pinterest pretty much come from other blogs, so all of the links I included will lead you to the recipes on their pages but I promise you won’t be disappointed! Give some a try. Let me know what you think! Until later, kisses.