Kale Guacamole Salad #SundaySupper

Kale Guacamole Salad

You guys, I’m in love.  the kind of love I thought I’d never find, certainly not in this way.  With this … thing.

I’m in love with kale.

There!  I said it.  I am in love with kale.

Kale Guacamole Salad

It gets a lot of love and an equal amount of hate.  Like Brussels sprouts (another love) and beets ( a recent love).

But I love kale unabashedly and you should too.  Yes, it is this super trendy food that is everywhere and looks all green and leafy and unpalatable in the store.  It’s not though.  It’s a good ingredient with a rough exterior.

Kale Guacamole Salad

Kale chips are cool, but really, kale belongs in a salad.  It totally takes salads to the next level.  Instead of limp, boring greens like iceberg or leaf lettuce, kale stands up to other ingredients and dressing.

That’s the real secret to a great kale salad: lots and lots of dressing.

Oh, and a good massage.

No really, you have to massage your kale.

I know, that sounds weird, but it only takes a few minutes and it’s so worth it.

Kale Guacamole Salad

Wash the kale, drain it, make sure it’s not super sandy, because sometimes it is, and then put it in a bowl with a few tablespoons of vinegar.  Then you go to work.  Massage that kale.  The vinegar might even turn green as the chlorophyll starts to break down.  Give it a good rinse, dry it, and make the salad.

Your life will be changed.  You will love kale.

Kale Guacamole Salad

Especially when you pair it with all of your favorite guacamole ingredients, including chips, and practically drown it in a citrus and mustard vinaigrette.

This is an awesome dinner to me, but feel free to add some nuts, cheese, dried fruit, chicken, steak, or fish.  The possibilities are really endless.  Kale for life!

Kale Guacamole Salad

Kale Guacamole Salad #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

Dressing
Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil
Salad
4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips

Instructions

  1. In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
  2. Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.
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Don’t forget to check out the other Sunday Supper dishes.

Sunday Supper Summer Dinner Salad Recipes

BRILLIANT BEEF SALADS

Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
Grilled Kielbasa and Warm Mustard Vinaigrette Salad by Our Good Life
Healthy Steak Salad by Cricket’s Confections
Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
Southwest Steak Salad by Hezzi-D’s Books and Cooks

CHOICE CHICKEN SALADS

BBQ Chicken Salad by Palatable Pastime
Caribbean Chicken Quinoa Salad by My Life Cookbook
Chicken Fried Picnic Salad by The Freshman Cook
Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
Iron Chef Morimoto Inspired Salad by NinjaBaker.com
Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Rainbow Greek Chicken Salad by Jersey Girl Cooks

GREAT GRAIN SALADS

Farmers Market Quinoa Salad by And She Cooks
Muffuletta Pasta Salad by Cosmopolitan Cornbread

SUPERB SEAFOOD SALADS

Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
Crab Salad with Chili, Tomato and Avocado by Monica’s Table
French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
Roasted Cod and Edamame Salad by The Bitter Side of Sweet
Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

VIBRANT VEGGIE SALADS

Chopped Greek Salad by Soulfully Made
Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
Kale Guacamole Salad by Pies and Plots
Kale Superfoods Salad by Sew You Think You Can Cook
Loaded Chopped Salad by Simple and Savory

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ramen Burger with Peanut Sauce

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SummerServed #CollectiveBias

Ramen Burgers with Peanut Sauce

Memorial Day has always been a big deal in my house.  When I was a kid, it meant school was almost over and I could practically taste that sweet freedom.  Now, it means it’s time to shake off that hibernation for good as the weather gets nicer and I head out to enjoy it at every possible moment.

This upcoming Memorial Day weekend is already packed.  We have dinner with friends planned, a festival, and a visit to the Hello Kitty food truck making a special appearance in our area.  Plus lots of cooking, because there’s always lots of cooking in my house.

Ramen Noodle Buns

Ramen Burgers with Bacon

In the winter I might cook dinner every single night of a month.  In the summer, I only skip maybe five nights a month at the most.  This means that while I have some favorite recipes I turn to again and again, I need to constantly be thinking outside of the box when it comes to keeping my taste buds interested.

It’s no secret that peanut butter is one of my favorite foods, but did you know it’s just as good in savory applications as it is in sweet ones.

Ramen Burgers with Peanut Sauce

Every good burger starts with great meat and a fabulous bun, but the sauce is the real star here.  It adds flavor and that gooey, messy goodness any burger totally needs.  And the star of this sauce is Peter Pan® Peanut Butter that I always pick up on my trips to Walmart.

Shopping at Walmart

I love Peter Pan Peanut Butter because it is made from wholesome, simple ingredients and is packed with protein.  Also, I can totally attest to the fact that it is just as good from the spoon as it is in a recipe like this sauce.

The peanut butter combines with other super flavorful ingredients like vinegar, garlic, and red pepper to take it to a super savory level.  All these flavors might not sound like they work together, but trust me, they do.

Ramen Burger with Peanut Sauce

Ramen Burger with Peanut Sauce

With this fun and out of the box sauce, I wanted to create a fun and out of the box bun.  Enter ramen noodle buns.  I was afraid these wouldn’t quite turn out, but they were pretty simple to make and brought tons of flavor and texture to the burgers.  Though there are a few steps to making the entire burger, some of it can be done ahead of time and the whole process is pretty fun and very rewarding.

I’m ready for all my summer adventures with these Ramen Burgers with Peanut Sauce and you will be too.  Be sure to get some more inspiration for your summer entertaining needs too!

Ramen Burger with Peanut Sauce

Ramen Burgers with Peanut Sauce

Ramen Burger with Peanut Sauce

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Ingredients

Burgers and Buns
1 pound 80/20 ground beef
3 packets ramen noodles
3 large eggs
¼ cup olive oil, divided
8 slices bacon, cooked
Peanut Sauce
2 tablespoons apple cider vinegar
2/3 cup Peter Pan Creamy Peanut Butter
2 cloves garlic
2 tablespoons soy sauce or liquid aminos
½ teaspoon red pepper flakes
2 tablespoons honey
½ teaspoon ground ginger
1/3 cup water, plus more if necessary

Instructions

  1. To make the sauce, place vinegar, peanut butter, garlic, soy sauce, red pepper flakes, honey, and ginger in a blender jar. Blend, adding the water as you blend, until a thick, yet pourable, completely emulsified sauce forms.
  2. Sauce may be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30 second increments until hot.
  3. Prepare the buns. Bring a large pot of water to a boil. Add ramen noodles and boil for 3 minutes. Drain noodles and place them in a large bowl. Add 1 seasoning packet from the noodles and stir. Allow to cool about 20 minutes. Add the 3 eggs and stir until well combined. Divide the noodles into 8 approximately equal portions.
  4. Form each portion into a bun shape and place on a parchment lined baking sheet. Refrigerate for at least an hour and up to overnight.
  5. Cook the burgers. Form the ground beef into 4 approximately equal patties. Preheat a large skillet over medium high heat. When hot, add 2 tablespoons oil followed by the burger patties. Cook for about 5 minutes on one side, flip, and cook for an additional 3-5 minutes, until golden brown and cooked through.
  6. Remove the burgers from the pan and place 4 noodle buns in the hot skillet with the beef fat. Cook for about 3 minutes on one side and an additional 3 on the other until golden brown and slightly crispy. Remove from the pan and add the remaining oil. Cook the rest of the noodle buns.
  7. Assemble the burgers. Place 4 noodle buns crispy side down on a plate. Top with burgers, followed by two slices of bacon, and a generous tablespoon of sauce. Top with the remaining buns, crispy side up and serve immediately.

Notes

Recipe is easily multiplied. Additional chilling time is necessary.

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Rotisserie Chicken Nachos #SundaySupper

Rotisserie Chicken Nachos

Have you watched 13 Reasons Why?  I just finished it Friday night and I have a few thoughts I’d like to share.  If you’re just here for the recipe, scroll down.  It’s tasty, gluten free, and crazy easy to make.  Otherwise, let’s dive right in.

First of all, 13 Reasons Why is good.  It’s just good TV – great actors, high production value, a story that keeps you interested.  It has all the ingredients a good TV show should have and even better you can watch all 13 episodes now.

Rotisserie Chicken Nachos

It’s received a lot of criticism for glamourizing suicide, but I don’t get that.  As someone who relates to Hannah, the main character, perhaps a little more than I would like, I feel like I can be confident when I say it does not glamourize suicide.

While I relate to her loneliness and unanswered cries for help, friendship, someone to give a shit, I don’t relate to the far more violent, impossible to deal with events that eventually lead her to end her life.  I won’t go into detail in case you haven’t watched yet, but I would not want to be in her shoes, yet I am sure there are some young girls out there who are.

Rotisserie Chicken Nachos

Instead of being criticized as promoting suicide, the series should be lauded for trying to open people’s eyes.  If you relate to Hannah, you hope desperately that it will make someone open their eyes and see you.  If you don’t relate to her, then you should know that there are other people who you affect in ways you might not realize.  Ways that are changing their lives for the worse, perhaps.  And you can change that.

The show isn’t going to cause a wave of suicide.  The scene when she finally kills herself made me cringe and cry, not smile and aspire to be like her.  Instead, it should cause a wave of kindness and understanding that stops suicides.  I think that’s what the creators of the show and Jay Asher, who wrote the book that I read about ten years ago, were intending.

Rotisserie Chicken Nachos

Rotisserie Chicken Nachos

To help people.  To stop suicides.  To promote kindness.  To cause someone to act to help another human being instead of to hurt them.  To understand that we all have issues and quirks, that we’re all weird.  There’s no such thing as normal.  And who would want to be something as mundane as normal anyway?  We all want to be loved and listened to.  We don’t want to be treated like trash.  We just want a chance to be happy and live our best lives.

Most of all, we don’t want to end up like Hannah for a variety of reasons.  I like to think that the show might save some lives and really make a difference.  Maybe there should be more shows like it to demonstrate through fiction what the real world can sometimes be like.

Rotisserie Chicken Nachos

It’s hard to transition into a recipe from here, but here’s what I’ll say about Rotisserie Chicken Nachos: they are super easy to make, gluten free, and delicious.  And food, whether savory like this or sweet like some of my favorite recipes, can bring people together and heal.  Share these nachos with someone who’s suffering.  Bring them a cake.  Bake them some cookies.  A little kindness can often go a long way.

Rotisserie Chicken Nachos #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

20 – 30 large corn tortilla chips (I used Simply Tostitos)
Meat from ½ large rotisserie chicken shredded into bite sized pieces
2 cups shredded cheese (I used a Mexican blend)
½ red onion, diced
Cilantro and parsley leaves
1 avocado, peeled, pitted, and diced
Sour cream, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place corn chips on a sheet pan or DIY foil pan for no clean up. Top with chicken and cheese. Bake for about 10 minutes until hot and bubbling.
  3. Top with onion, cilantro and parsley, and avocado. Serve immediately with dollops of sour cream.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Shelby from Grumpy’s Honeybunch for hosting!

Sunday Supper Easy Cinco de Mayo Recipes

APPETIZERS

DRINKS

ENTREES

SIDES AND SAUCES

SWEETS

TACOS

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

One Pan Mustard Crusted Halibut and Vegetables

I’ve changed a lot over the past few years.  One of those changes has to do with my insatiable desire to do things, particularly in nice weather.  Until, I move to California (dear universe, can we make that happen soon???), I hibernate in winter.

But give me a nice day, even a reasonably nice day, and I want to be out and about, doing things, experiencing things.

My favorite thing may be concerts.

One Pan Mustard Crusted Halibut and Vegetables

I’d enjoyed concerts as a kid.  I remember standing in line at Hudson’s (yep, I’m throwing it back with that one!) or sending Dad to stand in line when the tickets went on sale.  The lady in the Ticketmaster booth would pull out her big book of seating charts and point to the usually terrible place where our seats would be located.

But then I got scared.  I’m still scared of a lot of things.  I didn’t want to go to concerts.  Crowds!  Germs!  Late nights!

After skipping lots of shows I wanted to see, when Justin Timberlake and Jay Z announced they were coming to town, I knew I needed to be brave and go.

One Pan Mustard Crusted Halibut and Vegetables

I’m not going to tell you I didn’t have a meltdown the day before and day of, because I don’t like lying.  But I did have a great time and began, slowly, to go to more shows.

Flashforward to now, and I saw one show already (Bon Jovi – I’m posting about it later this week) and have tickets for four more with hopes to add OneRepublic and an open mind to any new tours that might be announced.

I realized something the other day.  Concerts are my Prozac.  Music is a powerful thing in and of itself.  But there’s something about being there in person, an anonymous face in a crowd of twenty thousand or more people.  The music so loud your body vibrates.

One Pan Oven Roasted Halibut and Vegetables

No one looks at you funny for dancing and jumping up and down and singing louder than you thought was possible.  In fact, sometimes they look at you funny if you don’t do those things.

It’s cathartic, a healing experience that makes my problems fall away.  You can’t worry when you’re screaming and taking pictures and waving your hands in the air.  You can’t.  you just can’t.

There’s no experience like it.  Not watching a movie or seeing a play or shopping.  All those things have fissures, quiet moments when bad, negative thoughts creep in and bring you down and out of the moment.

If you don’t believe me or say concerts aren’t your jam, that’s cool.  You’re not alone, I asked twelve, yes twelve people to see Bon Jovi and ended up going with Mom.  Which really, was a blessing in disguise, because she’s my person.  And we should experience transcendental experiences with our person.  But I’ll be over here working out my demons and searching for more concerts to attend.

One Pan Oven Roasted Halibut and Vegetables

Also making One Pan Mustard Crusted Halibut and Vegetables because concerts require serious sustenance.  This meal is healthy, gluten free, and Whole30.  It celebrates spring with some of the first of the season Alaskan halibut and ramps.  Once it’s in the oven, you are free to catch up on chores or Netflix and then dinner is served.

One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 3 servings

Ingredients

1 ½ pounds wild Alaskan halibut
¼ cup yellow mustard (I love Raye’s)
¼ cup olive oil
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon kosher salt, optional
1 large red onion, cut into wedges
1 pound cremini mushrooms, cleaned and stems removed
1 pound ramps, cleaned
Lemon, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Arrange onion and mushrooms around the edges of a large, rimmed, nonstick baking tray. Season with pepper, red pepper flakes, and salt. Drizzle oil over the vegetables and the center of the tray. Make sure the entire tray is coated in oil.
  3. Place the halibut in the center of the tray and spread evenly with mustard. Bake for 20 minutes.
  4. Add the ramps to the tray and bake an additional approximately 15 minutes until halibut is cooked through and flaky. Cooking time will depend on how thick your fish is.
  5. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Claire McEwen of Sprinkles and Sprouts for hosting!

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tropical Fruit Salsa #SundaySupper

Tropical Fruit Salsa

Mom always says everything looks worse when you’re tired.  While I have learned that Mom is pretty much always right, I had an epiphany about this the other night, when I was very, very tired.  By the way, I don’t mean that in a snarky way … Mom really is almost always right.  Seriously, it’s kind of freaky.

Back to the epiphany.  I began thinking about her statement and I have my own spin on it.  Maybe we just see the truth, a harsh reality when we’re tired.  We see things with eyes that don’t have the energy to rose color our surroundings.

Tropical Fruit Salsa

There’s nothing wrong with trying to put a positive spin on things, see the good in the bad, find the hope in the dark, but maybe sometimes we need a wakeup call, and that is what being tired, really, really tired brings.

It shows us our faults and those of our surroundings.  This isn’t necessarily a bad thing.  We can all use to take a harsh look in the mirror sometimes.  That glimpse of reality, even if it is short lived, can stick with us, and teach us how to make things better.

Tropical Fruit Salsa

We can’t change what is wrong if we never see it in the first place.  Or worse, if we don’t see it until it is too late.

So the other day and night I was wiped out after the Bon Jovi concert (more on that next week – it was worth every lost moment of sleep), I learned a little more about me than I had known before and found some of the drive to fix things the next day.

And also to make this Tropical Fruit Salsa.  Full of fresh, vibrant colors and flavors, don’t you just want to dive right in to this healthy, vegan, gluten free, Whole30 dip, snack, salad, side?  I love mixing fruit and vegetables, sweet and spicy, and this salsa has some of my favorites.

Tropical Fruit Salsa

Tomatoes.  Pineapple.  Onion.  Cucumber.  Jalapeno.  Mango.  Serve this with fish, beef, pork, chips, or just a fork.  And then solve the problems of your world.

Tropical Fruit Salsa

Tropical Fruit Salsa #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Varies

Ingredients

2 1 inch thick slices of pineapple, peeled, cored, and sliced
1 mango, cut off the seed, peeled, and diced
1 cup cherry tomatoes, halved
1 jalapeno, seeded, minced
1 red onion, diced
1 English cucumber, peeled and diced
Juice of 1 lemon
1 teaspoon freshly ground black pepper
Salt to taste, optional

Instructions

  1. In a large bowl, stir together pineapple, mango, tomatoes, jalapeno, onion, and cucumber. Add the lemon juice, pepper, and salt, if using. Stir to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Rini from Healing Tomato for hosting!

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

The other day I was surprised when one of my friends said she had recently been anxious.

It’s not that I have the exclusive rights to anxiety.  Trust me, I don’t want them.  It’s that she always seemed rather unflappable.

It made me realize that we all have anxiety about some things.  They might all be different but one of the universal truths of human existence is that we are all scared of something.  It might make our hearts race or keep us up at night or ruin our appetites.  Like the things that cause our anxiety our reaction to it is equally as unique to us.

Brisket Sweet Potato Chili

It provided me comfort, not because I want everyone to be anxious, even if misery does love company sometimes, but because it was reassuring that I am not alone.  In this way I am not special.  She could understand part, even a small part, of how I feel a lot of the time.

While it may seem like we are all so different, there are a few things here and there that connect us.  Fear.  Joy.  Laughter.  We all have our ups and downs, even if some of us hide the downs better than others.  No one is immune.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

When I need comfort, I turn to this Brisket Sweet Potato Chili.  It is healthy, gluten free, and Whole30 approved, and supremely comforting with a warm spice that hits you just enough in the back of the throat.

The Whole30 made me fall madly in love with sweet potatoes and they add a creamy richness here with some vegetable help from kale, fennel, onion, peppers, and carrots.

Take comfort in the fact that we are not alone and this chili is here to save the day.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6 servings

Ingredients

¼ cup olive oil
3 pounds brisket, trimmed of fat and cut into 1 to 2 inch cubes
2 2 inch pieces brisket fat
2 large onions, diced, divided
2 jalapeno pepper, seeded and minced
2 small or 1 large poblano pepper, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
32 ounces Whole30 approved stock (I used Imagine Organic low sodium)
16 ounces water
1 bulb fennel, sliced
2 large sweet potatoes, diced
1 bunch carrots, peeled and sliced
1 bunch kale, stems removed

Instructions

  1. Preheat a large stock pot over medium high heat. Once hot, add the oil. Add the brisket, fat, jalapeno and poblano peppers, and 1 onion. Cook for 3 minutes. Add the cumin, coriander, turmeric, pepper, and pepper flakes. Flip meat and cook for about 3 minutes more until browned.
  2. Add stock and water, bring to a boil, and reduce to a simmer. Place a lid on the pot and cook for about 2 hours, stirring occasionally, adding more water if needed.
  3. Add the remaining onion, fennel, potatoes, and carrots and cook for an additional hour with the lid on, stirring occasionally.
  4. Remove the lid and taste for seasoning. Add more spice, pepper, or some salt as suits your taste. Add the kale. Cook for an additional 20 minutes with the lid off to allow the liquid to reduce. Serve immediately. Chili may also be stored in the refrigerator in an airtight container for 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until piping hot.

Notes

Cooking time is not all active - just occasional stirring.

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Brussels Sprout and Kale Salad #SundaySupper

Brussels Sprout and Kale Salad

There would be hurricane force winds, they said.

And sporadic power outages, they said.

Despite one local station’s promo that declares how accurate their meteorologist was, no one saw this coming.

The high wind warning began at 10 am Wednesday and our power couldn’t even hold out until then.  At about 9:40, the lights fought and flickered and then turned off.

Brussels Sprout and Kale Salad

I finished breakfast, trying to play it cool with restoration estimates at noon, but as time wore on and the estimates switched to 4 pm, I began to panic.  I kind of became unhinged.

Losing power is a big deal for me.  There’s tons of food in my refrigerator and freezer that I don’t want to have to throw away.  It was getting cold in the house despite the fact that it was 55 and sunny.  Prospects for warmth didn’t look good either with terribly cold temperatures the rest of the week.  And let’s face it, I am a TV addict.

Mom and I turned on our trusty battery powered radio to learn that a record breaking wind gust of 68 miles per hour was recorded at our local airport and by the end of the day this had become the largest power outage the area has ever seen with just about one million people out.

Brussels Sprout and Kale Salad

In the middle of the day we did get a call from an automated energy company lady reassuring us there was “good news.”  A crew had been dispatched to our outage and it would be restored by 11:30 pm THE NEXT DAY.

Apparently I sounded like a dying animal, worried I’d have to go to a hotel, which is about the last thing I wanted to do, but it did come right before freezing to death.  We would have to act fast, by nightfall, there were no hotel rooms in the area.  None.

Four pm came and went as we headed for round three of Monopoly Empire, a surprisingly fast and relatively boring version of the classic.  I picked up a coloring book I’ve been meaning to use for a year and Mom called Dad, in the light and heat of work.

Then it happened.  I saw the light.  Well, the lights.  They came on.  And I cried happy tears for the second time in my life.

Brussels Sprout and Kale Salad

Being one of the first outages benefitted us greatly with the energy company reporting thousands of downed wires, we would have otherwise been out for a long time.  They hope to have 90% of customers restored by Sunday night.  At least I found the silver lining in this wild week.

Comcast was out for an additional 18 or so hours, and that didn’t make me too happy.  But we are all back up and running and I hope everyone else in the area is soon as well xoxo

After the drama, I needed a quick and easy, healthy, restoring, satisfying meal.  So I made Brussels Sprout and Kale Salad.  Kale is my comfort food – it always makes me feel good!

This salad is full of nutritious green ingredients for a heathy St. Patrick’s Day.  The kale drinks up the light vinaigrette, the onion provides crunch, the pear adds sweetness and a burst of juice, and the cucumber is supremely refreshing.  The Brussels sprouts are added to the salad while warm so they soak up some of the dressing and wilt the kale ever so slightly.

Gluten free, healthy, vegan, and Whole30 approved, I could happily eat this by itself, but I paired it with some Tonnino Tuna which I am currently obsessed with.  Here’s to salads, St. Patrick’s Day, and having the lights on.

Brussels Sprout and Kale Salad

Brussels Sprout and Kale Salad #SundaySupper

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

Yield: 2-4 servings

Ingredients

1 pound Brussels sprouts, outer leaves removed
2 cups kale leaves, roughly torn
½ large white onion, thinly sliced
1 English cucumber, thinly sliced
1 large Bartlett pear, thinly sliced
Juice of one lemon
¼ cup olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. In a large bowl, stir together lemon juice, oil, pepper, and salt. Add kale, onion, cucumber, and pear. Stir until well coated.
  2. In a medium microwave safe bowl, place the Brussels sprouts. Add about ¼ cup water to the bowl and microwave on high about 3 ½ minutes, until tender.
  3. Half the large Brussels sprouts, leave the small ones whole and add to the salad. Toss to combine and serve immediately.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting.

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wild Rice Soup

Wild Rice Soup

I have these distinct memories that come to me now and then.  They are nothing remarkable, not life changing events, but there they are like they happened yesterday, my very own movie playing on the screen in my brain.

One of these memories that has been on my mind recently is of Christmas break my freshman or sophomore year of high school, I can’t be sure which.  My dad was working the afternoon shift, so it was just Mom and me at home each evening.

Wild Rice Soup

This particular week, relieved to not have to go to school (I hated school if you don’t know that about me), I remember being happy.  And even happier to be watching the premiere of a new show NBC had probably been promoting forever: Deal or No Deal.

That’s right, the memory that has been on my mind and bringing me an unreasonable amount of joy is primarily about a TV show.

If you’ve never seen Deal or No Deal you are probably even more confused.  Yes, it was a game show, but like most game shows it wasn’t just about the game.  Though it really was fun to play along, choosing one of the briefcases that could contain a million dollars.

Wild Rice Soup

It was about the people playing.  Their stories.  Their friends and families.  Cheering them on.  Wishing the best for them even though we didn’t know them and likely would never hear about them again.

And the memory is about more than wasting my break watching TV and being crazy excited about it.  It’s about spending that time with Mom, relaxing, having fun during a time in which that was incredibly difficult for me.  It was one of those moments it felt like the whole world stopped and we were all watching this new game show.

Sometimes I miss days like that.

Wild Rice Soup

And that’s when I make soup.  I love homemade soup so much, and it’s really not that difficult to make.  I had a bag of wild rice in my pantry just begging to be used and so I turned it into a healthy, gluten free, vegan if you use vegetable stock, vegetable filled soup because that’s what we do with things that need to be used up.

While the vegetables are interchangeable, mushrooms add a great meatiness, carrots a slight sweetness, and fennel and onions provide that flavor base.  Kale is always my go to green for soups since it holds up to cooking, and even freezing and reheating.  Oh, and the addition of fresh dill is such a pop of flavor and a sign that spring is on its way.

Wild Rice Soup

Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 servings

Ingredients

2 tablespoons olive oil
4 large carrots, peeled and sliced into ¼ inch thick rounds
1 large onion, diced
1 bulb fennel, diced
12 ounces baby Portobello mushrooms, broken into bite sized pieces
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
¾ cup wild rice
32 ounces low sodium chicken or vegetable stock
16 ounces water
½ teaspoon kosher salt
2 cups kale leaves, torn into bite sized pieces
½ bunch fresh dill, stems removed

Instructions

  1. Heat a large stockpot over medium high heat. Once hot, add the oil followed by the carrots, onion, fennel, and mushrooms. Add the coriander and pepper. Sauté for about 10 minutes, stirring frequently, until starting to brown.
  2. Add the wild rice and sauté for an additional 2 minutes. Add the chicken or vegetable stock and water. Bring the mixture to a boil, reduce it to a simmer and cover. Cook according to package instructions on the rice. Mine took about 40 minutes to become tender and plump.
  3. Once the rice is cooked, add salt and kale. Cook uncovered for about 5 minutes until the kale is wilted. Serve immediately with dill. Soup may also be stored in an airtight container in the refrigerator for up to 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave in 1 minute increments, stirring in between, until warmed through.
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Waffle and Pancake Avocado Toast

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EggoMyWay #CollectiveBias

Waffle and Pancake Avocado Toast

Since I was a little kid eating scrambled eggs with cheese for dinner, I have loved traditional breakfast foods at not so traditional times.

Really, is there anything better than taking say Eggo Homestyle Waffles and Buttermilk Pancakes and making avocado toast?  I didn’t think so.

Getting ready to make avocado toast

Eggo Pancakes and Waffles now have a new formulation that is free from artificials with colors and flavors coming from natural sources, which I love because real food is awesome.  And the last week of February check out the Target Circular when Eggo products will be $1.99!  As if we needed another reason to shop at Target 🙂

Avocado Toast Toppings

Avocado Pancake

Adding the toppings

Once you stock up on Eggo products, feel free to let your creativity shine through, making different, fun things for breakfast, lunch, snack time, and even dinner.

You’ll definitely want to start with my Waffle and Pancake Avocado Toast.  As if avocado toast couldn’t get any better, I went and put it on Eggo Waffles and Pancakes.  While this is an awesome snack, it can also make a fun dinner that is ready in a flash.

Waffle and Pancake Avocado Toast

I topped my Waffles and Pancakes with avocado (of course), radish, strawberries, Brussels sprouts, dried cherries, and pecans.  I loved this combination because it’s sweet and savory with lots of texture.  But the point of this dish is to use up all those leftover fruits and vegetables hanging out in the refrigerator and some of the nuts and dried fruit lingering in the pantry.

shopping at Target

Play around with flavor and texture pairings until you find the perfect Eggo avocado toast for you.  The best thing about this dish is that it can totally suit your tastes.  Oh, and that it takes practically no time to prepare and takes Eggo Waffles and Pancakes to the next level.  Plus, this is fancy enough to serve for a party.  Talk about a conversation starter!

Be sure to pick up some Eggo products and have some fun in the kitchen!

Waffle and Pancake Avocado Toast

Waffle and Pancake Avocado Toast

Waffle and Pancake Avocado Toast

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4 servings

Ingredients

2 Eggo Homestyle Waffles
2 Eggo Buttermilk Pancakes
2 large Haas avocadoes, sliced
2 radishes, sliced
4 strawberries, sliced
4 Brussels sprouts, very thinly sliced
¼ cup dried tart cherries
¼ cup pecans, chopped
½ teaspoon freshly ground black pepper

Instructions

  1. Heat the waffles and pancakes according to package instructions. Once hot, top with avocado slices, covering almost the entire pancake or waffle. Arrange radish, strawberry, and Brussels sprout slices on top.
  2. Sprinkle with cherries and pecans, and season with black pepper. Serve immediately.
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Easy One Pan Oven Roasted Pork Chops #SundaySupper

 

Easy One Pan Oven Roasted Pork Chops

I mentioned briefly the other day that I am doing a Whole30.  I am a little more than a week in now and loving it.  You are probably wondering why I chose to embark on this adventure.  It is really to reset my mind, body, and spirit.  You can probably tell by some of my posts that I am a bit down, and while what I eat doesn’t seem to have a correlation to getting an agent, you never know.

I hadn’t been feeling my best physically or mentally, and while I do not expect this to cure me, a pledge to only eat real food for a month can’t be a bad thing.

I eat this way a lot of the time.  I’ve had to adjust breakfast since oatmeal, muffins, and such are out of the question.  Lunch and dinner haven’t changed much and dessert is gone except for a few raisins, which are surprisingly tasty when you want something sweet.

Easy One Pan Oven Roasted Pork Chops

I’ll admit to a couple cheats.  I am a big believer in supplements, including Airborne.  I know, it’s probably junk that doesn’t work, but it makes me feel better just knowing I am taking it.  I’m not giving it up or my Omega-3 or biotin, which contain sugar and soy respectively.  I didn’t want to skip the Whole30 just because I wouldn’t give these things up, and I didn’t want to give them up to abide strictly and then worry.  Life is about compromise, people.

Also the program restricts certain foods even if they fit into the edible categories.  For example, potatoes are allowed, but potato chips are not.  Look, a potato is a potato, and I can eat just one.  Also, since I don’t eat chicken, eventually I just need a source of food.  I’m following the ingredient restrictions carefully, but an approved food is an approved food.  Period.

Easy One Pan Oven Roasted Pork Chops

While I do think I have a little more energy than normal and have been feeling pretty good, I really love the ways the Whole30 has pushed me culinarily.  I am eating more of the foods I crave but typically shy away from for fear they are unhealthy or will weigh me down, when it reality it is other foods that are doing this.

Beef, pork, sweet potatoes, potatoes are filling my diet in satisfying ways that really keep cravings at bay, though I would happily take a scoop of ice cream or a slice of pie right now.  Protein, fruits, and vegetables are really rather delightful and I appreciate that now more than ever.

These Easy One Pan Oven Roasted Pork Chops are one of my favorite dinners I’ve made.  One, yes, they are easy.  Everything goes on a giant sheet pan and into the oven.  Those are the dinners of my dreams.  Two, this is healthy, gluten free, and crazy flavorful.  Three, the pork is tender and succulent, even if you overcook it a little.

Easy One Pan Oven Roasted Pork Chops

Feel free two swap out the vegetables for ones you love and have on hand, but the mushrooms really are a star here.  They create a savory umami bomb of a broth that keeps the pork moist and is great drizzled over the finished dish.

The Whole30 is one challenge I know I can conquer!

Easy One Pan Oven Roasted Pork Chops #SundaySupper

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 servings

Ingredients

3 1 inch thick bone in pork chops
1 large red onion, cut into wedges
18 ounces baby Portobello mushrooms, stems removed
½ pound Brussels sprouts, outer leaves removed
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ cup olive oil

Instructions

  1. Preheat oven to 400 degrees F. Arrange the pork chops, onion, mushrooms, and Brussels sprouts on a large rimmed baking sheet. Season with salt and pepper. Drizzle with oil and use your hands to ensure everything is coated.
  2. Bake for about 30 minutes, until pork chops are cooked through and vegetables are tender. Serve immediately.
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Don’t forget to check out this week’s Sunday Supper dishes!  Thanks to Shelby from Grumpy’s Honeybunch for hosting!

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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