In Sock Monkey Slippers is part a food blog celebrating whole fresh food, part family blog, and all of the random steps in between. Full of our family recipes, daily fiascos, a little bit of baby food, and a dash of product reviews. Just a day to day life of this lady in her sock monkey slippers.
This is the time of year for persimmons and one of my absolute favorite ways to eat a persimmon is how my mother-in-law makes them. When there’s a good harvest from the persimmon tree at the ranch she peels them, slices them, rolls them up in a piece of prosciutto with a jalapeno slice, and bakes them until the prosciutto is nice and crispy. Prosciutto wrapped persimmons with jalapenos are the perfect spicy, salty, and sweet appetizer for your dinner table. Just how we like it here in Texas!
This recipe is a part of the Gojee Potluck series. Gojee.com is on of the leading visual recipe searches on the web. Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.
Prosciutto Wrapped Persimmons with Jalapeno makes 16
2 persimmons
1 jalapeno
8 slices prosciutto, thinly sliced
Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.
Cut the jalapeno in half, remove the seeds, and thinly slice into strips.
Careful not to tear, slice the prosciutto slices in half lengthwise.
Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.
Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.
Serve warm or at room temperature.
*Cooks Note: Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.
I promise, this is one of the best things you will ever put in your mouth!
Prosciutto Wrapped Persimmons with Jalapeno makes 16
recipe from Mary Ann Steele
2 persimmons
1 jalapeno
8 slices prosciutto, thinly sliced
1. Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.
2. Cut the jalapeno in half, remove the seeds, and thinly slice into strips.
3. Careful not to tear, slice the prosciutto slices in half lengthwise.
4. Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.
5. Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.
6. Serve warm or at room temperature.
*Cooks Note: Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.
The Treats Truck, a new baking book by Kim Ima, is a surprisingly delightful and simple baking book that is perfect for all. It’s quirky design captures your interest instantly and the easy to follow baking instructions makes everyone of her recipes achievable. From the famous Treats Truck sandwich cookies to cakes and pies, this baking book has all of the traditional and delicious treats you grew up with and some new ones too covered!
After a conversation with a friend about cookies, Kim Ima’s dream was realized and soon enough the Treats Truck was born. A silver food truck turned into a dynamite baking mobile, The Treats Truck currently roams the streets of New York delighting customers with Kim’s sweet treats. After much success in the truck and The Treats Truck Stop (her bakery and cafe in Brooklyn), The Treats Truck Baking Book born.
Now, I’ve never been to visit the Treats Tuck before in person, but after reading and testing some of the recipes I can assure you it must be something spectacular. The Treats Truck Baking Book starts with simple yet delicious recipes of all of our favorite cookies from peanut butter to sugar to chocolate. Kim then lets us in on the secret of her cookie sandwiches and all of the delectable fillings. I have found the possibilities are endless! After the cookie extravaganza you will find the Treat Trucks favorite cakes, cupcakes, brownies, and pie recipes including a recipe for ICE CREAM CONE CUPCAKES (this one I need to make soon)!
The Peanut Butter Chocolate Truckers are pretty awesome!
I found The Treats Truck Baking Book to be informative, easy to follow, and a great reference for basic baking. You won’t find a gastronomical baking invention in here but what you will find is beautiful and tasty sweet treats. This one will be great for the beginning baker, home cook, teenager, college student, and practically everyone that loves to cook and bake! As Kim says on the cover, “Not too fancy, always delicious!”
Disclosure: I received the product mentioned above for free for review purposes from William Morrow. I was not required to write a positive review. The opinions I have expressed are my own.
A couple of years ago with a house full of Limoncello and Limoncino (an Italian lemon liquor) that my in-laws brought back from Italy, the Limoncello Cookie was born. It is one of my favorite cookies of all time and if you follow ISMS than you know the Limoncello Cookie recipe is making it’s second appearance, only this time in a more refined, prettier, and tastier version. Think of it as Elvis’ 1968 comeback, if you will.
They’ve come to be a Christmas cookie staple in our house and this year I used them for the Great Food Blogger Cookie Swap, a fun and delicious cookie swap amongst food bloggers. The cookie swap basically went like this: I signed up, was given three names of food bloggers with addresses, baked 36 cookies (12 for each participant), and received 36 cookies back. How could you go wrong with that? Well… we had a few bumps in the road, like I’m not sure who sent the last two batches of cookies as there was only return addresses and one batch was pretty much crumbs by the time it got here but it was still all very thoughtful and fun! The one batch of cookies that made it in tact with a name and contact info was insanely delicious! Like “I need to keep them locked up somewhere and hire a guard” kind of delicious. They came from Sweet Elizabeth and I’m not sure what she put in those Butterscotch Chocolate Chip Cookies to make them so addictive but we can’t seem to put them down. Thanks to Love and Olive Oil and The Little Kitchen for putting this together! I’ve enjoyed meeting other foodies, receiving cookies and especially baking for other people.
A shortbread base with limoncello frosting and topped with a candied lemon, Limoncello Cookies are pretty flippin’ heavenly in my opinion. Hope you enjoy and I hope these will become a holiday tradition in your kitchen as it is in mine. Salute!
Limoncello Cookies makes 24 cookies
1 1/4 cup all-purpose flour
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
72 yellow sugar pearls (3 for each cookie) optional
* Candied Lemon Wheels makes 24 wheels
2 cups granulated sugar
2 cups water
2 to 3 large lemons, for 24 slices
Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.
In a medium bowl, combine salt and flour. Set aside.
Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
Next, add vanilla and lemon zest to the batter and mix to combine.
With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes. I know it’s hard to resist. Go ahead and sneak a bite, I won’t tell a soul.
Lemoncello Cookies. Warning: They’re just a little addictive.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into a 2″ by 12″ logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish. When I’m in a hurry this is what I do and that’s usually Christmas Eve and they’re just as good.
Limoncello Cookies makes 24 cookies
1 1/4 cup all-purpose flour
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
72 yellow sugar pearls (3 for each cookie) optional
* Candied Lemon Wheels makes 24 wheels
2 cups granulated sugar
2 cups water
2 to 3 large lemons, for 24 slices
Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.
1. In a medium bowl, combine salt and flour. Set aside.
2. Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
3. Next, add vanilla and lemon zest to the batter and mix to combine.
4. With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
5. Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
6. PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
7. Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
8. For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
9. Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
10. Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into 2″ by 12″ logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish.
Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.
Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.
*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
Peel and slice the onion into rings as well.
Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.
This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.
Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.
Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed.
Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
prep time: 15 minutes Cook time: 4 hours 15 minutes
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
1. Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
2. Peel and slice the onion into rings as well and peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
3. Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
4. In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
5. Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Cover and place in the oven for 4 hours.
6. This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. Just reheat on the stove top on medium- low heat until warm. If you are planning on serving right away, set it aside and let it cool off a bit.
7. Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces.Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
8. For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes.
9. Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil and goat cheese. Taste and add salt if needed.
10. Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
Ok. First let me say, these are a little addictive. Like you should probably put a lock on them and give the key to someone you really trust. This spiced pecan recipe is one of our favorites that I’ve been using for years. And when we have a good pecan crop this is what I package, throw a bow on and give out to friends and neighbors as holiday gifts.
Sweet, spicy, chewy and a little sticky, these praline pecans are the first thing I make when the holidays start. Perfect for holiday entertaining, gifts, salads and with pumpkin soup. I promise these will be gone fast!
sweet and spicy praline pecans makes 3 cups
3 cups halved pecans
1/3 cup brown sugar
3 Tbs water
3 Tbs butter
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp Kosher salt
1/2 tsp cinnamon
1/4 tsp cayenne powder (optional)
1/4 tsp vanilla extract
In a small bowl, combine cumin, chili powder, salt, cinnamon, and cayenne. This recipe will go fast so prep your ingredients first and have them near.
In a dry skillet, toast the pecans over medium heat until darkened, about 5 minutes. When finished place into a bowl and set aside.
In the same skillet over medium heat, add the sugar, butter, water, spices and vanilla. Stir to combine and cook until the sugar is dissolved, about 2 minutes.
Add the toasted pecans to the melted sugar and spice mixture and stir gently until the pecans are thoroughly coated. Cook while stirring for an additional minute.
Pour the pecans onto a baking sheet lined with wax paper or foil. Use a fork to separate the pecans from each other. Allow to cool and harden for at least 15 minutes.
During this time you may be tempted to lick the spoon or spatula you used to stir with but don’t as you may end up burning your tongue and yelling obscenities to the dog sleeping in the corner of the kitchen.
Once cooled, dig right in or store in an air-tight container and find a place to hide them for safe keeping. Enjoy.
Happy Holidays!
sweet and spicy praline pecans makes 3 cups
3 cups halved pecans
1/3 cup brown sugar
3 Tbs water
3 Tbs butter
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp Kosher salt
1/2 tsp cinnamon
1/4 tsp cayenne powder (optional)
1/4 tsp vanilla extract
1. In a small bowl, combine cumin, chili powder, salt, cinnamon, and cayenne. This recipe will go fast so prep your ingredients first and have them near.
2. In a dry skillet, toast the pecans over medium heat until darkened, about 5 minutes. When finished place into a bowl and set aside.
3. In the same skillet over medium heat, add the sugar, butter, water, spices and vanilla. Stir to combine and cook until the sugar is dissolved, about 2 minutes.
4. Add the toasted pecans to the melted sugar and spice mixture and stir gently until the pecans are thoroughly coated. Cook while stirring for an additional minute.
5. Pour the pecans onto a baking sheet lined with wax paper or foil. Use a fork to separate the pecans from each other. Allow to cool and harden for at least 15 minutes.
6. Once cooled, dig right in or store in an air-tight container. Enjoy.
I’ve been excited about this cookbook release for awhile now and when asked to review it was overjoyed to say the least. If you aren’t aware of Food52 yet, it is an on-line food community created by Amanda Hesser and Merrill Stubbs, successful cookbook authors and noted women in the food world. They created a place to give “people from all over the world a way to exchange their ideas and to celebrate each other’s talents.” Food52.com was such a success that Amanda and Merrill created The Food52 Cookbook released recently and published by William Morrow.
The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks captures the amazing talent from the Food52.com community. For 52 weeks, recipe contests were run on the website and the winning 140 recipes create this book. The collection itself is impressive but not at all overwhelming. I think inspiring is a better word to describe the collection because every time I have opened its beautifully photographed pages I want to jump in the kitchen. The recipes are simple to follow but not “dumbed down” and I love that it includes tips for each recipe, an insight to the recipe creator, and a community review of each recipe. Living up to the name, The Food52 Cookbook is organized by seasons, an idea that is not found often in today’s cookbooks. This is how we should cook. Not by what was made and frozen five months ago but what is in season now.
This is not your average “home cook” collection of recipes but more of an extensive collection of real, whole, and simply beautiful food. With recipes such as Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms; Wishbone Roast Chicken with Herb Butter; Double Chocolate Espresso Cookies; Ricotta and Chive Gnocchi; and Lazy Mary’s Lemon Tart, this is a cookbook for everyone that really loves food and knows the value of cooking a good meal for their friends and family. The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks is definitely one of my favorites that I will be sucked into for a long time.
The Giveaway is now closed and winners have been notified. Thanks for participating! I’m so in love with this book I want to give you a copy! I have two books, courtesy of William Morrow, to giveaway to two lucky people. This is a must have for the holidays. The giveaway will end at noon (central) on Monday, November 28, 2011. Two winners will be chosen by random.org.
To enter do one or all of the following:
Leave a comment at the end of this post telling me what your favorite dish to cook for the holiday is.
Tweet the following: “A must have for the holidays! Enter to win the new Food52 Cookbook from @smonkeyslippers http://su.pr/2yZnjS ” Leave a separate comment saying you did
Like InSockMonkeySlippers on Facebook. If you already do that works too! Leave a separate comment
Good Luck!
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I recently made Secret Ingredient Beef Stew from The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks and it’s one that all of you have to try! Sinfully savory and delicious this stew is rich and memorable and going into permanent rotation this winter! This savory, rich stew may be named after one secret ingredient, but it’s because of a complex mix of components that it succeeds so well. Tomatoes and tomato paste give it a sunny sweetness, diced veggies lend texture, and red wine and vinegar brighten everything up. Anchovies, the “secret ingredient,” are briny and buttery, giving the sauce a smooth, complex finish. We recommend using beef with generous marbling for the best results. – A&M
Secret Ingredient Beef Stew serves 8 to 10
5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
salt
pepper
1/3 cup mixed olive and canola oil
2 leeks, washed well and cut thinly
1 large onion, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies
1/2 cup red wine vinegar
1 cup red wine
3 cups beef broth
1 cup canned whole tomatoes with juices
1 1/2 teaspoon salt
3 bay leaves
3/4 teaspoons dried thyme
1/3 cup chopped parsley
1. Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.
2. Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.
3. Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.
4. When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.
5. Mix in half of the parsley and garnish with the rest.
My two favorite pies are chocolate and pecan. You just can’t beat those two in my book. But when I’ve tried to have the best of both worlds and combine the pies into a Chocolate Pecan Pie it never seems to be good enough. Although tasty, it’s overly sweet for my tastes. So I was lying in bed one night not able to sleep because I was thinking of what to bring for Thanksgiving when the thought of a classic dark chocolate tart with a pecan pie topping crossed through my head. The following day in the kitchen the Dark Chocolate Tart with Pecan Pie Topping was born.
A rich and velvet dark chocolate center with a crackling caramel pecan topping is held in a salty pie crust creating one of the best tarts I have ever made. This Dark Chocolate Tart with Pecan Pie Topping is an elegant and simple desert that is perfect for entertaining this holiday season. It won’t last long so you might want to make two.
dark chocolate tart with pecan pie topping serves 8 to 12
for the chocolate tart:
unbaked pie crust*
1 cup heavy cream
1/2 cup whole milk (2% will do)
8 ounces good quality bittersweet (63% to 70% cacao) chocolate chips
1 Tbs instant espresso
1/4 cup granulated sugar
1/4 tsp sea salt
2 eggs at room temperature, beaten
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for the pecan pie topping:
1 cup pecans, finely chopped
1/4 cup light corn syrup (I used Karo)
1 egg
3 Tbs brown sugar
2 Tbs butter, unsalted
1/2 tsp pure vanilla extract or paste
pinch sea salt
*cooks note: if you are making a pie crust from scratch add a little extra salt to the dough. If you are using store bought, evenly sprinkle two pinches of sea salt on the parchment paper before you lay the dough in the tart pan. The extra salt adds another layer of flavor and really brings out the chocolate and pecan flavors.
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you will need: a 9 inch tart pan with a removable bottom, parchment paper, foil, and pie weights or dried beans.
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Preheat the oven to 400° F.
Remove the bottom of the tart pan and place it on top of a 12″ long piece of parchment paper. With a pencil, trace around the bottom.
Fold the paper in half matching the sides of the tracing together and cut along the pencil outline. Replace the bottom and place the paper in the tart pan.
Evenly lay the dough in the tart pan on top of the paper making sure to press the dough into every ridge. With a knife or your fingers, trim the excess dough from the sides.
Prick the dough several times with a fork.
Place a large piece of foil into the tart pan covering the dough. Weigh down the foil with pie weights or just a bag of dried beans. This keeps the dough from bubbling up and shrinking. Palce the tart shell on a baking sheet for easy removal from in and out of the oven. Place in the oven and cook for 15 minutes. When finished, remove the foil and pie weights.
LOWER THE OVEN TEMPERATURE TO 325°F. While the tart shell is cooling, combine the heavy cream and milk in a saucepan. Heat over medium heat until the milk and cream begin to bubble on on the sides of the saucepan.
Remove the milk and cream off the heat and add chocolate and espresso. Stir to combine.
Add sugar and the remaining 1/4 teaspoon sea salt to the chocolate mixture and stir until the smooth. Allow the mixture to cool for about 5 minutes.
Slowly add the beaten eggs to the chocolate mixture and whisk softly until incorporated. Don’t mix fast or you will get lots of air bubbles in your tart.
Pour the chocolate mixture into the tart shell. Leave 1/4 inch space from the top of the shell. You will have a little bit of the chocolate leftover. Grab a spoon and dig in! *wink wink* Place in the oven. Bake for 15 minutes. It might seem a little giggly but don’t worry about it it will set.
While the tart is cooking place chopped pecans, corn syrup, egg, brown sugar, butter and salt in a bowl. Stir to combine.
Once the tart is cooked and has cooled for a couple of minutes, pour the pecan mixture on top of the tart.
Using a spatula, spread the pecan mixture evenly on top of the tart.
If desired, gently add additional whole pecans or chocolate pieces as a garnish. Increase the oven temperature to 350°F. Place the tart back in the oven and bake for 15 to 20 minutes until the pecan pie topping is golden.
Once baked, set on a cooling rack to cool and set for at least 30 minutes. I used a microplaner and grated some additional pecans for garnish grated chocolate would be nice too, optional.
Seriously guys, I can’t tell you how wonderful this is. I’ll tell you the truth, I cried a little and did a happy pie dance. The dog tilted his head and I knew he thought I was crazy. This can be made a day in advance but I advise to give it a five minute warm up in a warm oven before serving. Enjoy and Happy Holidays!
dark chocolate tart with pecan pie topping serves 8 to 12
for the chocolate tart:
unbaked pie crust*
1 cup heavy cream
1/2 cup whole milk (2% will do)
8 ounces good quality bittersweet (63% to 70% cacao) chocolate chips
1 Tbs instant espresso
1/4 cup granulated sugar
1/4 tsp sea salt
2 eggs at room temperature, beaten
.
for the pecan pie topping:
1 cup pecans, finely chopped
1/4 cup light corn syrup (I used Karo)
1 egg
3 Tbs brown sugar
2 Tbs butter, unsalted
1/2 tsp pure vanilla extract or paste
pinch sea salt
*cooks note: if you are making a pie crust from scratch add a little extra salt to the dough. If you are using store bought, evenly sprinkle two pinches of sea salt on the parchment paper before you lay the dough in the tart pan. The extra salt adds another layer of flavor and really brings out the chocolate and pecan flavors.
you will need: a 9 inch tart pan with a removable bottom, parchment paper, foil, and pie weights or dried beans.
.
Preheat the oven to 400° F.
1. Remove the bottom of the tart pan and place it on top of a 12″ long piece of parchment paper. With a pencil, trace around the bottom.
2. Fold the paper in half matching the sides of the tracing together and cut along the pencil outline. Replace the bottom and place the paper in the tart pan.
3. Evenly lay the dough in the tart pan on top of the paper making sure to press the dough into every ridge. With a knife or your fingers, trim the excess dough from the sides.
4. Prick the dough several times with a fork.
5. Place a large piece of foil into the tart pan covering the dough. Weigh down the foil with pie weights or just a bag of dried beans. This keeps the dough from bubbling up and shrinking. Palce the tart shell on a baking sheet for easy removal from in and out of the oven. Place in the oven and cook for 15 minutes. When finished, remove the foil and pie weights.
6. LOWER THE OVEN TEMPERATURE TO 325°F. While the tart shell is cooling, combine the heavy cream and milk in a saucepan. Heat over medium heat until the milk and cream begin to bubble on on the sides of the saucepan.
7. Remove the milk and cream off the heat and add chocolate and espresso. Stir to combine.
8. Add sugar and the remaining 1/4 teaspoon sea salt to the chocolate mixture and stir until the smooth. Allow the mixture to cool for about 5 minutes.
9. Slowly add the beaten eggs to the chocolate mixture and whisk softly until incorporated. Don’t mix fast or you will get lots of air bubbles in your tart.
10. Pour the chocolate mixture into the tart shell. Leave 1/4 inch space from the top of the shell. You will have a little bit of the chocolate leftover. Grab a spoon and dig in! Place in the oven. Bake for 15 minutes. It might seem a little giggly but don’t worry about it it will set.
11. While the tart is cooking place chopped pecans, corn syrup, egg, brown sugar, butter and salt in a bowl. Stir to combine.
12. Once the tart is cooked and has cooled for a couple of minutes, pour the pecan mixture on top of the tart.
13. Using a spatula, spread the pecan mixture evenly on top of the tart. If desired, gently add additional whole pecans or chocolate pieces as a garnish.
14. Increase the oven temperature to 350°F. Place the tart back in the oven and bake for 15 to 20 minutes until the pecan pie topping is golden.
15. Once baked, set on a cooling rack to cool and set for at least 30 minutes. I used a microplaner and grated some additional pecans for garnish grated chocolate would be nice too, optional.
There is nothing more simple to make that produces such an elegant outcome than a compound butter. It is one of my favorite little tricks for entertaining and always adds a pop to a dish. Placing a small bowl of compound butter on a holiday table brings an extra bit of glamor to a meal and will have your guests talking. A compound butter is basically a butter with added ingredients that produces a flavored butter and can change a meal completely! Practically anything can be combined with softened butter and it takes only minutes.
Recently, I was asked by Kerrygold, the makers of pure Irish butter and cheeses, to create a usage for their new Kerrygold Naturally Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter as part of a contest between a few selected food bloggers. Naturally I said yes. I mean how could anyone say no to butter? And Kerrygold isn’t just any plain butter but an all-natural butter that uses milk from grass fed cows.
Their new Naturally Softer Pure Irish Butter is unlike that of many soft spreads out their that contain oils and additives. Kerrygold just contains two ingredients: cream and salt and I have found with it’s smooth consistency it is perfect to use for a compound butter. Their new Reduced Fat Pure Irish Butter is just as good and great to use for a compound butter as well. With 25% less fat than traditional butter and 50% less sodium, Kerrygold’s Reduced Fat Butter is a wonderful choice if you are cutting down on fat and sodium but still want natural ingredients (just cream and salt) and delicious butter flavor. The taste of both Kerrygold Softer Pure Irish Butter and Reduced Fat Irish Butter is unbelievable!
Now lets get onto those compound butters, shall we? Like I said earlier a compound butter can be made with your favorite flavors and spices. Here are two intensely delicious butters to add a kick to practically anything you would use butter with. The first compound butter is a Pumpkin and Spice Compound Butter. Perfect for the holidays or an indulgent treat on breads, pancakes, waffles, or french toast. The second is a reduced fat Roasted Garlic and Herb Compound Butter that will add falvor and depth to sauteed, grilled, or roasted meats, seafood, and vegetables without the extra fat.
*cooks note: today I’m using both Kerrygold Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter that come in 8 ounce tubs. One 8 ounce tub equals 2 (4oz) sticks of butter.
Pumpkin and Spice Compound Buttermakes 8oz
1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
2 1/2 Tbs pumpkin puree, fresh or canned
2 Tbs brown sugar
1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)
In a food processor, place all ingredients. Process until everything is combined and smooth. * If you do not have a food processor, set the butter at room temperature for 5 minutes, place in a bowl with remaining ingredients and stir to combine.
Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.
…now for the Roasted Garlic Herb Compound Butter. Just give me a loaf of bread and a knife.
Roasted Garlic and Herb Compound Buttermakes 8 ounces
1 head of garlic
2 Tbs fresh thyme, chopped
1 Tbs fresh parsley, chopped
1/2 Tbs fresh oregano, chopped
1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)
Preheat oven to 400°F. Cut the very top off of the head of garlic. Tightly wrap the head of garlic in aluminum foil and place on a baking sheet. Place the baking sheet in the oven and roast 45 minutes. Remove from the oven, discard the foil and set aside to cool.
Once the garlic has cooled to the touch, remove the garlic cloves from the head by simply squeezing the head of garlic from the base with your fingers. Place the roasted garlic cloves into a food processor with the herbs and butter. Process until the butter, herbs and roasted garlic are creamed together and smooth.
Serve right away or store in an air-tight container in the refrigerator.
Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!
Pumpkin and Spice Compound Buttermakes 8oz
1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
2 1/2 Tbs pumpkin puree, fresh or canned
2 Tbs brown sugar
1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)
1. In a food processor, place all ingredients. Process until everything is combined and smooth. * If you do not have a food processor, set the butter at room temperature for 5 minutes, place in a bowl with remaining ingredients and stir to combine.
2. Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.
Roasted Garlic and Herb Compound Buttermakes 8 ounces
1 head of garlic
2 Tbs fresh thyme, chopped
1 Tbs fresh parsley, chopped
1/2 Tbs fresh oregano, chopped
1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)
1. Preheat oven to 400°F. Cut the very top off of the head of garlic. Tightly wrap the head of garlic in aluminum foil and place on a baking sheet. Place the baking sheet in the oven and roast 45 minutes. Remove from the oven, discard the foil and set aside to cool.
2. Once the garlic has cooled to the touch, remove the garlic cloves from the head by simply squeezing the head of garlic from the base with your fingers. Place the roasted garlic cloves into a food processor with the herbs and butter. Process until the butter, herbs and roasted garlic are creamed together and smooth.
3. Serve right away or store in an air-tight container in the refrigerator.
Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Kerrygold. I was not required to write a positive review. The opinions I have expressed are my own.
First of all, lets all thank Julia Child and Dorie Greenspan for teaching us you can stuff practically anything in a pumpkin, cook it, and have an insanely delicious and impressive meal. Second of all, who is as obsessed with fall vegetables like butternut squash and pumpkin as I am? Love, love, love, me some pumpkins Charlie Brown.
Stuffed pumpkins are very simple to make. Serve in multiple small pie pumpkins or 1 large sugar or Cinderella pumpkin. Just takes a few minutes to prep and then throw it in the oven for about an hour. I love this recipe because it’s healthy, fun, and can be treated as a side or a main dish. And picture how beautiful a wild rice, apple, and cranberry large stuffed pumpkin (minus the ground turkey) would be as a side at your Thanksgiving table? Yeah, that would get you out of the dog house with the in-laws.
Sweet and savory, these Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins is the perfect fall meal for everyday, an upcoming holiday, or dinner party. I will warn you though, the resident 3 year-old was not as impressed with this particular pumpkin and opted for a bowl of peas instead. The Husband on the other hand ate almost 2 whole pumpkins.
Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal
3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
1 yellow onion
3 cloves garlic
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 pound ground turkey
1 large Granny Smith Apple (about 1 1/2 cups diced)
3/4 cup dried cranberries
3/4 cup walnut halves
3 cups cooked wild rice or wild rice/brown rice mix*
2 Tbs fresh sage, chopped or 1 Tbs dried sage
1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
1/2 cup low-sodium chicken or turkey broth
* I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.
Preheat oven to 400°F.
Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.
Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.
In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.
While the turkey is browning, slice, core and chop the apple into small cubes. You don’t have to peel the apple but if that is your desire, go right ahead.
When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions…
apples, dried cranberries, walnuts…
rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned goodness off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.
On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook* Can’t even tell you how good the house smells right now.
Remove from the oven, plate, and serve.
If serving as a meal, a small pumpkin can be a serving. That is if you have an ultra-marathoner as a husband who eats everything in site. If you are like me, aka a normal person, a fourth to a half of a small pumpkin is just right. With a sharp knife slice the pumpkin as you would a cake and serve.
Fun, healthy, and not to mention mouth-watering delicious. It’s a keeper.
Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal
3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
1 yellow onion
3 cloves garlic
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 pound ground turkey
1 large Granny Smith Apple (about 1 1/2 cups diced)
3/4 cup dried cranberries
3/4 cup walnut halves
3 cups cooked wild rice or wild rice/brown rice mix*
2 Tbs fresh sage, chopped or 1 Tbs dried sage
1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
1/2 cup low-sodium chicken or turkey broth
* I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.
1. Preheat oven to 400°F.
2. Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.
3. Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.
4. In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.
5. While the turkey is browning, slice, core (peeling is optional), and chop the apple into small cubes.
6. When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions, apples, dried cranberries, walnuts, rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned bits off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.
7.On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook*
Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.
Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.
With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at www.dreamfieldsfoods.com, on Twitter, or Facebook.
Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!
* cooks note: skim milk and low-fat cream cheese may be substituted for a healthier version
In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.
While the pasta is boiling, finely chop the garlic and sage.
Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.
Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine. (I realize this picture states differently. These things sometimes happen when your in a kitchen with your entire family and two dogs at your feet.)
To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.
Once everything is heated and combined, serve and garnish with a little bit more Parmesan. Savory fall flavors combined into one healthy and delicious one pot meal that the entire family will enjoy.
It’s also amazingly good with leftover sauteed or roasted chicken breast.
* cooks note: skim milk and low-fat cream cheese may be substituted for a healthier version
1. In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.
2. While the pasta is boiling, finely chop the garlic and sage.
3. Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.
4. Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine.
5. To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.
6. Once everything is heated and combined, serve and garnish with a little bit more Parmesan.
It’s also amazingly good with leftover sauteed or roasted chicken breast.
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