This may be the hippy-est thing I’ve ever said, but I love me some Kale Chips! Take a bunch of Kale (or two) and dry them out in your oven for crispy, delicious, and addicting healthy treats. When you make this, bake as much Kale you have time for. They cook down more than anything else you will ever bake. It’s like sautéing spinach. So, if it’s a rainy afternoon with hours to kill, do a number of bunches and keep them in zip lock bags, then re-toast to eat as snacks throughout the week. This is time consuming, but EASY, and definitely worth it.
1 bunch Kale (1 bunch as a snack per every 2 people is a good rule of thumb)
1 TBSP fresh lemon juice, divided
1 tsp Cayenne, divided
1 TBSP olive oil, divided
Kosher or Sea salt to taste
If you’ve got a convection oven use it. Preheat oven on convection to 280. If you’re using a regular oven, preheat it to 325. Rinse kale and cut the leafy part away from the stalk as best you can. You want large pieces because these suckers are going to contract more than Shrinky Dinks. Spread out your future chips on tea towels to dry a bit (you can do this long in advance to preheating the oven if you’d prefer to make them fresh later on). This will also give you an idea of how many batches you’ll have to do based on the size of leaves, cookie sheets, and oven size. This is important; the number of batches will of course be the way you’ll need to divide the lemon juice, salt, cayenne, and olive oil. If you’re good at eyeballing or winging it, do so!
Scoop a cookie sheet’s worth of kale leaves (about 12-20) into a bowl and sprinkle with fresh lemon juice (I would just squeeze a half of a lemon through my fingers each time), a pinch of cayenne, enough olive oil to lightly coat most without being overly greasy, and a sprinkling of kosher or sea salt. Toss with tongs or hands. Place kale in an individual layer on parchment paper lined cookie sheet. Immediately rinse your hands of any cayenne residue once you’ve got your kale placed. Bake for about 12-14 minutes in convection or 23-27 minutes on a regular oven setting. Some edges may brown; that’s absolutely fine. Place crisped leaves on a cooling rack for 10 minutes. Continue baking in as many batches as needed. You can store in ziploc bags for up to a week and retoast whenever needed.
I LOVE a good crab cake. But I live in Austin, TX. This means that I basically have to be rolling in dough in order to eat decent shell fish (with the exception of Garbo’s, which is both incredibly delicious and mostly affordable).
In a never ending search for healthier food that doesn’t skimp on flavor or texture, I was given a recipe for Chicken burgers from an old buddy of mine. I immediately noticed that the recipe was styled similar to crab cakes, but used ground chicken instead of the luscious, but costly crustacean. You can easily grill this over charcoal or gas, but I do them in a pan on my stove to continue that cake style going. There are a few tricks in this recipe to keep everything from drying out as well. Top them with a little lemony greek yogurt sauce I make to substitute for the usual high-calorie remoulades or tartar sauces normally served with crab cakes, and dinner winds up being a very light, immensely flavorful delight.
The original recipe for this is comes from All Recipes and is noted as “By Teri“. I halve this recipe, as it still makes four really good sized burgers that can easily stuff two or three very hungry people, and made some alterations, including omitting most of the mushrooms and tomatoes which makes everything too wet and reducing the Old Bay, which made it entirely too salty. My friends generally prefer to have these on a bun, like a burger, but, as noted before, I eat mine like a crab cake with just some lemon and sauce. With my faux-aioli and lack of bun, you can eat 2 of these without feeling any guilt in terms of calories. Another great thing about these is that you can prep the veggies hours or even a day or two in advance, and throw everything together 30 minutes before you want to eat, making it a quick meal for mid-week.
Chicken Burgers (makes 4 patties)
3 TBSP olive oil (or cooking spray depending on your preference)
1/2 yellow onion, chopped
1 clove garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup buttons mushrooms, chopped
1 lb ground chicken breast
1/4 cup + 4 TBSP panko or flavored bread crumbs
2 tsp seasoning salt
1 tsp black pepper
Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion, garlic, bell pepper, and carrots getting them slightly soft and a little golden, about 5-7 minutes. Set aside and allow all vegetables to cool completely.
Mix the 1/4 cup panko, egg, seasoning salt, and black pepper in with the ground chicken. Once the veggies are cooled and you’re ready to cook mix them into the chicken. Form into 4 patties. These are going to be pretty big. Grill them over medium high heat for 3 minutes per side or saute them in a pan with non-stick spray or olive oil over medium heat for about 4 minutes a side. I do mine on the stove top and pat each patty in a shallow dish with the remaining 4 TBSP of panko prior to dropping into the pan.
Serve with a lemony aioli, my greek yogurt parsley & lemon sauce, blue cheese crumbles and Franks Buffalo Sauce, or on a bun with mustard and ketchup. It’s all good!
I prefer I high protein diet. Fat makes you fat, sure, but glucose makes you fatter. I tend to have fun coming up with replacements for pizza, bread, and potatoes. Looking for a new protein, I decided to try my hand at Lamb T-Bones. Lamb is under-rated. People tend to turn their nose up to it, thinking it’s a gamey outdated meat, but that’s just not accurate. It doesn’t have to be gamey, it doesn’t have to be anything but delicate and delicious, and it’s perfect when grilled. A simple marinade goes a long way, and a grilled Summer Caesar is a light and flavorful compliment to the charred medium rare meat.
I decided on 2 to 3 lamb t-bones per person. They’re about an inch to 1 1/2 inches thick, but we had one side to this dish, and that seemed to be the right amount to keep people full without feeling heavy after dinner.
Marinated Grilled Lamb T-Bones (Serves 2-3)
1.5 – 2lb. package of Lamb T-Bones, about 6 “steaks”
2 TBSP freshly chopped parsley
2 TBSP freshly chopped tops of fennel (the thin greenness that looks almost like dill), optional.
2 TBSP (about 6 cloves) minced garlic
juice of 1 lemon
1/2 TBSP salt
2 tsp black pepper
1/4 cup olive oil
Mix all ingredients in a plastic zip lock baggie. It’s best to marinate the lamb for a couple of hours at least, but you can do it for as long as over night if you’d like.
Take your lamb out of the fridge an hour prior to grilling and let come to room temperature in its marinade bag on the counter or in your sink. Heat your grill to high and clean your grates (which you do prior to to every time you grill, right?). Place the marinated lamb on the hot grill, close the lid, and turn the heat down to medium high. Grill for 3 minutes and then turn the lamb 1/4 turn and grill for another three minutes with the lid closed. That’s you’re “pretty” side. Flip the lamp t-bones over and grill for an additional 4-6 minutes or until the internal temperature reaches 140-145 F. That’s for medium rare lamb. Keep in mind that lamb, like salmon, has a more delicate flavor the less it’s cooked, so stay away from gamey by staying away from medium to well done. We served ours with a hunk of rustic bread and the aforementioned Caesar Salad, recipe here.
Pink and delicious – no gamey-ness! So good for summer that you’ll miss it come winter!
Summer desserts have to be easy, fun, and minimal on oven time.
I want a flavor that reminds me of my childhood, bright, complex, lemony, and sweet. I also bought my first ever bundt pan, so I want to make something in that, because I didn’t spend $8 for nothin’! I took a simple cake recipe and added a bit of lemon flavors, creaminess, and berries to make the plain extraordinary, and then coated it in a glaze because why not?
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks/1 cup room temperature butter
1/3 vegetable oil
1 3/4 cups sugar
1 TBSP lemon curd
juice and zest of 1 lemon
1 tsp vanilla extract
1/2 cup sour cream
1 cup Greek yogurt
1 TBSP honey
1 1/4 cup berries, fresh or thawed from frozen, and pureed. (I used a blend of strawberries, blue berries, and raspberries, but any will work)
1 TBSP lemon juice (or use 1/2 TBSP lemon juice and 1/2 TBSP lime juice)
Zest of 1 lemon
1 1/4 cup powdered sugar
Preheat your oven to 350 and grease the crap outta your bundt pan. In a large bowl whisk the flour, baking soda, baking powder, and salt together. Set aside. Blend the eggs, oil, butter, sugar, lemon curd, lemon juice and zest until smooth. The lemon may make the butter look almost as if it’s curdled; don’t worry about it. Using a spatula combine the wet mixture into the flour mixture. The batter will seem thicker than your average cake batter.
In yet another bowl, mix together the Greek yogurt, honey, and sour cream. Fold or cut the cream mixture into the cake mix. Pour 1/2 of the the pureed berries into the batter and mix slightly. Pour the second half into the batter, but don’t mix, let it hang out all messy like.
Pour/dollop the batter into the bundt pan and cook on the middle rack of your preheated over for 40-45 minutes or until a toothpick comes out clean. Let the cake cool at least 20 minutes before inverting it and removing from the bundt pan. Let the cake cool at least another 30 minutes before pouring the glaze over the cake and letting the excess drip over the sides. You can also poke small toothpick holes all over the cake before topping with glaze to really allow the sweetness to penetrate the freshly baked goodness. One of my favorite things about this is that it’s flavorful without being very sweet, so a slice in the morning is a great alternative to coffee cake or some other stale pastry.
Want a simpler version? Get a boxed lemon cake mix, prepare the batter according to the directions with the addition of the juice of a lemon, mix in the sour cream concoction noted above, pour in the berries just as I mentioned previously, and bake in a bundt pan according to the box. It’s a faster, less involved way to meet the same ends.
And in the spirit of cakes, a friend made a sheet cake of psychedelic colors, and an airbrushing of Aladdin Sane, in honor of the 40th anniversary of The Rise and Fall of Ziggy Stardust and the Spiders from Mars. It was delicious and absolutely worth sharing here.