Kale Salad with Bleu Cheese

My work has been partnering with Growing Power to allow us as employees access to fresh produce every week. And it has been awesome. I've been getting kale almost every week, and this was the first recipe I tried. I received it from my aunt. The chef featured in the original link's video is someone she works with!

I absolutely LOVED the dressing and will definitely be making that again. I went a little heavy handed with the bleu cheese, but, what can I say? I love that stuff. I didn't toss the salad, so I was able to eat this for a few days afterwards with dressing on the side.

Kale Salad with Bleu Cheese-adapted from Kare 11
Total Time: 10 Minutes
Serves 6

• 1 cup cider vinegar
• 3/4 cup honey
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1/2 cup extra virgin olive oil
• 2 teaspoons ground mustard
• 4 cups kale, destemmed and chopped
• 1 cup walnuts, chopped
• 1 cup dried cranberries
• 1 small red onion, sliced
• 1 cup bleu cheese crumbles

In a blender, combine cider vinegar, honey, salt, black pepper, olive oil and ground mustard. Blend on high for one minute. Refrigerate if not using immediately.

In a large bowl, combine all other ingredients and toss to mix. If desired, toss in salad dressing, or serve on the side.

Horseradish Mashed Potatoes

I like to think that I make some pretty stellar mashed potatoes. I usually add milk, butter, and cheese. Depending on what's on hand, I might add some sour cream, cream cheese or even ranch. I still, however, want to expand my mashed potato making abilities. The horseradish in this recipe scared me a bit. The flavor of horseradish has never been my favorite, but part of the reason I have this blog and cook is to be adventurous, so why not try it, right?

Well, let me tell you, the addition of the horseradish was great! It added just a little extra kick of flavor to the potatoes. I definitely think this is going to be my new 'secret' (or not so secret now) ingredient in my mashed potatoes!

Horseradish Mashed Potatoes-adapted from 'Cooking with Kare'
Total Time: 30 Minutes
Serves 8

• 3 pounds baking potatoes, peeled (if desired), cut into large chunks
• 1 1/2 cups milk
• 1/2 cup butter
• 4 ounces prepared horseradish
• 1 teaspoon salt
• 1/4 teaspoon white pepper

In a large saucepan cook potatoes in boiling water until fork-tender; drain. Mash potatoes until most of the large chunks are out. Add milk slowly (be sure to not to add too much if you don't have quite three pounds), and butter, mash until well mixed. Stir in horseradish; season to taste with salt and white pepper.

Best of Heat's Kitchen-November 2012

Here's the best of from the month of November! (sorry it's so late)

1. Lasagna-probably my favorite recipe to date!

2. Apple Scones

3.  Shrimp Bisque

4. Taco Pizza -yum!

5. Eclairs

Lasagna

When I first started cooking for Scott, I remember him saying something along the lines of, "I'll say you're a good cook once you can make lasagna." This was definitely one of the best lasagnas I've ever made! I don't think I will ever go back to using ricotta in lasagna. The cottage cheese was just too good! It was sinful...but definitely a go to.

Lasagna

Lasagna-adapted from Cooking with Kare cookbook

Total Time: 1 hour

Serves 12

• 1 pound Italian sausage
• 1 15-ounce can diced tomatoes
• 2 6-ounce cans tomato paste
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 12 uncooked lasagna noodles
• 1 24-ounce carton low-fat cream cheese
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1 pound mozzarella cheese, thinly sliced

Heat oven to 375 degrees. In a large saucepan, cook sausage over medium-high heat until no longer pink; drain fat. Stir in tomatoes, tomato paste, parsley, basil, garlic and salt. Bring to a boil.

Meanwhile, cook lasagna noodles according to package directions; drain.

In a medium bowl combine cottage cheese, eggs, Parmesan cheese and pepper. In 13x9 inch baking pan layer 4 noodles, 1/3 sauce, 1/2 cottage cheese mixture and 1/3 sliced cheese. Repeat; end with noodles, sauce and sliced cheese. 

Bake 30-40 minutes or until bubbly all over. 

Apple-Potato Pancakes

I tend to like potato pancakes, but only if they're really good! By really good, I mean that they are cripsy and thin-not mushy on the inside. Knowing this, I knew how I wanted these pancakes to taste. And-they were great! I loved the taste of the apple added to it! I would hands down make these again!

Apple-Potato Pancakes

Apple-Potato Pancakes-adapted from Cooking with Kare
Total Time: 1 hour
Serves 4

• 1 pound red potatoes, peeled
• 1 Granny Smith apple
• 1/3 finely chopped onion
• 1/2 cup egg substitute
• 2/3 cup all-purpose flour
• 1 teaspoon olive oil

Place potatoes in a medium bowl; cover with cold water. Let stand 30 minutes. Drain potatoes; grate. Drain again, pressing out as much liquid as possible. Grate apple and add to potatoes. Stir in onion, egg substitute and flour. If flour doesn't take up all the liquid, add more flour; mixture should not be runny. Season to taste with salt and white pepper.

Heat oil in medium pan until hot over medium heat. Use about 1/3 cup potato mixture to form 4 pancakes; flatten with spatula. Cook 8 to 10 minutes until golden brown and potato is cooked, turning once. Continue with the remainder of the batter.

Baked Chicken Breast

I feel as though chicken is always a standard weeknight dinner. This is a super easy and absolutely delicious meal to make! Seriously. Try it now. You won't be sorry. I forgot the tomato, but I'm not a huge tomato fan anyway and it was still awesome (4.5/5)! Give it a try!

Baked Chicken Breast-adapted from Kare11's Cooking with Kare
Total Time: 1 hour
Serves 8

• 8 skinless, boneless chicken breast halves
• 8 slices swiss cheese
• 8 slices tomato
• 3/4 cup crumbly style dry stuffing mix
• 1/4 cup margarine, melted
• 1/4 cup white wine
• 1 (10 3/4 ounce) can cream of chicken soup

Heat oven to 350 degrees. In 13x9 inch baking dish, place chicken breasts. Top each with 1 slice swiss cheese and 1 slice tomato. In a small bowl, combine stuffing mix, margarine, wine and soup; mix well. Spread over chicken. Bake for 50 to 60 minutes or until chicken is no longer pink in center.

*This dish can be prepared ahead of time and refrigerated overnight. Increase the baking time to 60 to 70 minutes or until chicken is no longer pink in center.

Oriental Turkey Salad

In the summertime, I love eating salads for dinner! They are so refreshing, and there is little to no cooking involved so you don't have to heat up the kitchen!

This recipe is from Cooking with Kare Volume 1. I have never made a salad solely with cabbage before. This specific vinaigrette flavor with the cabbage was awesome! The red pepper flakes gave a great kick to an otherwise sweet dressing. We put the dressing on in single servings, so we could keep the salad to eat a second day. If you're looking for  a new kind of salad with homemade dressing, I highly recommend it! 4/5 stars!

Oriental Turkey Salad
4 Servings
Total Time: 25 Minutes

• 6 cups shredded napa cabbage
• 2 cups chopped cooked turkey
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup firmly packed brown sugar
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes

In a large serving bowl, toss cabbage, turkey, green onions and cilantro. Sprinkle with peanuts. In a small saucepan, heat vinegar, water, sugar, brown sugar, salt, garlic and red pepper flakes until sugar dissolves. Serve warm dressing with salad.

Mediterranean Herb Chicken

This is from the Cooking With Kare cookbook from my hometown news station:

Mediterranean Herb Chicken
*8 boneless, skinless chicken breast halves
*3/4 cup roasted garlic olive oil (**my new favorite cooking oil**)
*2 cups bread crumbs
*1 cup grated Asiago or Parmesan cheese
*2 tablespoons chicken rub

Sauce
*1 tablespoon roasted garlic olive oil
*8oz. sliced mushrooms
*1 (16oz) jar Mediterranean pasta sauce
*1/2 cup chicken broth
*4 Roma tomatoes, chopped

Heat oven to 400 degrees.  Brush chicken generously with oil; season to taste with salt and pepper.  In flat dish mix bread crumbs, cheese, and rub; roll chicken in mixture to coat well.  Place in greased 13x9-inch baking pan; drizzle with 1/4 cup oil.  Bake 10-14 minutes or until chicken is no longer pink in center, turning once.

Meanwhile, heat 1 tablespoon oil in large frying pan over high heat until hot; stir in mushrooms.  Cook until mushrooms are tender; stir in pasta sauce and chicken broth.  Bring mixture to a boil.  Reduce heat to low; simmer 6 minutes.  Stir in tomatoes; cook 2-3 minutes.  Spoon sauce over baked chicken.

8 Servings