My oldest daughter first told me about making kale chips. I like kale and I LOVE chips so what’s not to like? She didn’t have a recipe to give me but explained how she made them. I tried it and was instantly a fan. Good for me, crispy/salty and easy….a winner!
KALE CHIPS
1 bunch fresh kale
1 tablespoon olive oil
1 teaspoon sea salt (or flavored salt of your liking)
Preheat oven to 350 degrees. Grease the baking sheet.
Wash the kale and dry thoroughly. Remove the stem from the kale leaves.
Tear the kale leaves into bite-sized pieces.
Place kale on greased baking sheet and sprinkle with olive oil and salt.
Raw kale with oil and salt
Bake about 10 minutes or until the edges brown. Watch carefully because the kale burns easily.
A dear friend introduced me to this dish a few years ago. The asparagus is elegant enough for a nice dinner party yet casual enough for an appetizer or family side dish. People will ‘ooh and aah’ at the presentation and keep coming back for more.
We are coming into fresh asparagus season and a perfect time to try this recipe.
Fancy Schmancy Asparagus
This dish is best served fresh from the oven. Enjoy this favorite dish enjoyed by family and friends.
Hearty Beef Stew is the perfect winter dish and is wonderful served with Cornbread (see my posting of 1/30/2011). This recipe was shared by my neighbor and friend, Maribeth. It’s now a favorite and terrific to serve to a crowd. Let the stew simmer in the oven while you enjoy your family or guests.
FIVE HOUR BEEF STEW
2 pounds stew meat or round steak
16 ounces tomato sauce
1 cup water
1/2 cup grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 large potatoes, cut up
6 carrots, cut up
1 cup coarsely chopped celery
1/2 medium green pepper, chopped
1/2 medium-sized onion, chopped
1 slice white bread with crusts, chopped
Trim excess fat from meat and cube.
Combine all ingredients in Dutch oven. Mix thoroughly.
Bake, tightly covered, in preheated oven at 250 degrees for 5 hours. Stir once or twice during cooking.
Casseroles are a wonderful invention! My earliest recollection of casseroles revolves around potluck dinners at the church or school. When I was working and raising children, casseroles and the slow cooker saved me. I would mix up the casseroles the night before and refrigerate until I got home from work the following night. Throw the casserole in the oven and dinner is on its way.
The kids always liked this recipe (less the lettuce and salsa on their servings). What’s for dinner tonight…Taco Casserole coming up!
TACO CASSEROLE
1 pound group beef, booked and drained
1 can-15 oz. chili beans in sauce, undrained
1 can-8 oz. tomato sauce
2 tablespoons salsa
2 to 4 tsp chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions sliced (1/2 cup)
1 medium tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese
shredded lettuce and additional salsa if desired
Taco casserole ingredients
Heat oven to 350 degrees.
After browning/draining ground beef, stir in beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling, stirring occasionally.
Place tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Taco Casserole ready for the oven
Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and additional salsa.
Fork Lore 