Italian Chop Chop

So I mentioned here, that even the most anti-kalers will get on board. Probably not the case if you try to serve it three times in one week. By the fourth, I was vetoed and had to scramble for what turned out to be a new dinner staple. What's better than an old school italian chop chop? Most of the ingredients are usually lying around or in your pantry, and it can be served as a side or a main dish. 

Ingredients:
3 heads of romaine lettuce
2 roma tomatoes
8 oz fresh mozzarella
4 oz italian dry salami
1/2 red onion
1/2 cup kalamata olives
1/2 cup chopped pepperoncinis
1 Tbs fresh italian parsley

Dressing:
1/3 cup red wine vinegar
1/4 cup EVOO
1 tsp cayenne
1 tsp chili powder
1 tsp garlic powder
Salt & Pepper to taste

Directions:
Wash and dry the romaine lettuce. Chop it up in thin strips, horizontally. Continue to chop the rest of the ingredients and combine in large bowl. Toss all of the dressing ingredients in a food processor until smooth. Pour over the salad and toss. Adjust seasonings as needed. Garnish with a fresh bread or these twists.

Kale Avocado Salad

Ya, ya we know, kale is all the rage these days. Salads, smoothies, soups...everyone is getting their fix. Took me a while to get on board, but I finally found a recipe that even the most anti-kalers will love. It's a word, trust me. I think my recipe tester was finally sold when I mentioned that kale doesn't get soggy overnight with dressing. Fun fact :) The key is massaging the kale, yes I just told you to massage your food. It completely changes the texture and taste. So get out there and get handsy with some kale. 

Ingredients:

For the Dressing:
1 ripe avocado

Juice of 1.5 lemons

1/3 cup of olive oil

2 Tbs cilantro or basil

Salt and pepper to taste

Salad:

1 bunch of dino kale

1 can of corn

1 basket of cherry tomatoes
1 avocado
1/2 cup of slivered almonds
1/4 cup shaved parmesan

Directions:
Combine all of the ingredients for the dressing in a food processor. Taste and adjust as needed. I've found adding more EVOO and lemon juice helps to thin it out if the avocado wasn't very ripe. Set aside and start to prep the kale. Wash and dry the kale well. Lightly massage the kale until it is bright green. Add corn, tomatoes, almonds and sliced avocado. Toss in the dressing and top with shaved parmesan. 

Cowboy Chicken Chili

Well that little dream of a mid-winter tan has ceased, and the rain has returned. The skiers are happy and the East Coasters reading are ready to lunge through the computer as I complain about wearing a second layer.  Let's be honest highs of 21 degrees just isn't my sitch, and I think Uggs are necessary for anytime below 55. Sooo, I have a little soupy soup to warm us all up! Traditional chili can be a little too heavy, but this chicken alternative is a great substitute.

Ingredients:

1 tablespoon EVOO
1 medium white onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp cayenne or chipotle pepper

1 tsp chili powder
1 sweet potato, peeled, diced (optional)
2 15-oz cans white beans, rinsed, drained
1 28-oz. can fire roasted tomatoes, with juice
8-oz can chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tbs balsamic or apple cider vinegar
2 heaping cups cooked chicken pieces, or shredded
Juice of 1 lime

Directions:

Heat a large pot over medium heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add the cooked chicken and lime juice. If the chili thickens too much thin it with a little more broth. Cook for about 5-10 more minutes on low and serve. 

Optional toppings: cilantro, avocado, cheese, sour cream. 

Spicy Spaghetti Squash Tacos

You were warned, slightly obsessed with anything and everything spaghetti squash as of late. A few months ago I bought the Smitten Kitchen cookbook, and immediately got that salivating, fat kid moment while looking at the pictures. Somehow this one slipped through the cracks, but I am so happy I finally made it! I would have never thought lime juice would go well with spaghetti squash, but it is the perfect combo. And I just really, really wanted some tacos.

Ingredients:

1 large spaghetti squash

2 tbsp freshly squeezed lime juice

1/4 cup cotija cheese 

1 tsp chili powder

1 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander 

1/2 tsp salt 

16 6-inch flour or corn tortillas 

1 15oz can black beans, drained & rinsed

1/4  cup finely diced red onion 

1/4 cup chopped fresh cilantro leaves

Optional garnish: Tabasco sauce, chopped pepperoncini, salsa, avacado

Directions:
Preheat the oven to 350 degrees. Cut the spaghetti squash in half, length wise. Scoop out the seeds and pulp. Season with a little EVOO, salt and pepper. Cook for 35 min, face up. 

Whisk together the lime juice, chili powder, cumin, coriander, and salt. 

Remove the spaghetti squash from the oven and set aside until cool enough to handle. Once it is cool, start to shred out the squash with a fork.  Pour the dressing over the strands of squash and gently toss together. Taste the squash and adjust the seasoning as desired.

I stuffed the tortillas with squash, beans, onion, and salsa. Sprinkle with cotija cheese, and cilantro. Line up all of the tacos in a pyrex dish and broil for about 5-7 min. Finally garnish with sliced avocado and hot sauce of your choice. 

Original recipe courtesy of Smitten Kitchen