Kale and Sausage 'Stew' with Egg-Lemon Sauce

I debated over this recipe for a long time...

I couldn't figure out how the egg-lemon sauce would taste; or if I would like it or not.

I finally decided to give it a try, and it was DELICIOUS!

It has amazing flavor.

We will definitely be making this again!

Kale and Sausage 'Stew' with Egg-Lemon Sauce
Recipe adapted from Jakes Recipes

1 Tbsp. olive oil
1 small onion, diced
1 lb. uncooked Portuguese sausage or Hot Italian Sausage (I used Mild Italian)
1 can hot chicken broth (just under 2 cups), divided
6 c. coarsely chopped Kale leaves
3 eggs, beaten
3 Tbsp. fresh lemon juice

Heat oil in pan.
Add onion and cook over medium heat until tender.
Add sausage to pan and brown.

In separate pan, heat chicken broth.
Add kale and 1/2 c. chicken broth to sausage mixture.
Cover, reduce heat and simmer for 20 minutes or until kale is tender.

Beat eggs with the lemon juice in a heatproof bowl.
Gradually add the remaining 3/4 c. hot chicken broth to the egg mixture.

Add egg mixture to kale and sausage mixture.
Simmer over low heat for 1-2 minutes, or until the egg mixture is slightly thickened.
DO NOT BOIL the mixture or the eggs will scramble.

Serve over rice.

Sesame Chicken

This is a wonderful 'sweet and savory' dish.

The only thing I will change next time I make it will be using chicken without the bone.

We used drumsticks, and it took too long to cook, but they were still very tasty.

Sesame Chicken
Recipe from Our Family Treat 

Chicken of your choice

2 tblsp corn starch

1 cup flour

1 tsp salt and pepper

1 egg beaten

2 tblsp water

2 tblsp butter or margarine

2 tsps honey

1/2 teaspoon garlic chili paste (I used regular garlic paste)

1 tblsp soy sauce

1 1/2 cups chicken stalk

2 tblsp sesame seed toasted

First beat the egg and add in the water in a shalow bowl.  

Roll chicken in the egg and water  mixture.  

In a plastic sealable freezer bag mix the flour, salt and pepper, and 1 tblsp of the corn starch.  

Put the wet chicken into the bag and shake until chicken is coated.  

In a large skillet on med-high heat, melt the butter, and fry the chicken on each side until golden brown.  

Place chicken off to the side.  (I ended up putting my chicken into the oven to help it finish cooking).

To the pan add the chicken stalk, chili paste, soy sauce, honey and corn starch. 

(Hint: in order to prevent clumping of the corn starch, mix it in the stalk cold, before adding to heat).

Stir often until begins to thicken.  Reduce heat and add the chicken back in.  

Cook until the sauce is about the consistency of the honey and begins to coat the chicken. 

Sprinkle in the sesame seeds over the chicken.

Ice-Cream Sandwich Cake

Ice-Cream Cakes are always a bit hit.  It's a good thing they are so easy to make!

Ice-Cream Sandwich Cake
1 box chocolate cake mix
1 carton ice-cream (I used Cookies n' Cream)

Prepare cake according to package directions, baking them in two 8 or 9" round pans.
Once cake has cooled completely, cut off rounded tops to make them straight.
Using one of the round pans as a mold, fill it with the carton of ice-cream - be sure that it is soft enough to fill all of the space and smooth out nicely on top.

Next, layer cake, ice cream, and cake (be sure that the cut side of the cake touches the layer of ice-cream.
To loosen the ice-cream from the round, fill your sink with 1/4" hot water and place the pan in it.

Smooth out t the sides, and put in freezer until very firm (I prefer overnight).
Decorate and return to freezer to harden completely.
Remove from freezer and let sit at room temperature for 20 minutes prior to cutting.

Click here for tips on how to decorate this cake:

Edible Fingerpaint

Need a fun craft idea for the kids?

How about edible fingerpainting?

That's some tasty artwork!

Edible Fingerpaint

5 1/2 Tbsp. sugar

3/4 c. cornstarch

3 c. cold water

food coloring

flavoring of choice

Mix sugar and cornstarch together in a medium saucepan.

Over medium heat, add water and whisk together.

Cook, stirring occasionally, until slightly thickened.

Remove from heat.

Pour into bowls (one for each color).

Add food coloring and flavoring.

You can do the same flavor for all of them, or mix it up (mint for green, etc.)

Spinach Mandarin and Avocado Salad with Poppy Seed Dressing

My friend brought this salad to my house for a dinner group.

It was amazing!

I called her the next day for the recipe and made it again.

You don't know what you are missing!  You have to try this!

Spinach Mandarin and Avocado Salad with Poppy Seed Dressing

Recipe from Our Best Bites

1 large bunch spinach

1/2 head Romaine or Green Leaf Lettuce

1/2 red onion, sliced thin

1 avocado, chopped

1 large can mandarin oranges

8oz. mozzarella or swiss cheese, grated (optional, I left it out)

12oz. pkg. bacon, cooked and crumbled (optional, I left it out)

Poppy Seed Dressing

1/3 c. white vinegar

1 tsp. kosher salt

few turns pepper

3/4 c. sugar

1 tsp. mustard

1/2 c. vegetable oil

1 tsp. poppy seeds

1 green onion, chopped

Combine all ingredients except green onions and blend until smooth.  Add onions.

**Just a side note: this is probably the best salad dressing I have ever had.  Ever.  This is definately going to be made over and over again at my house.  It works for all types of salads.

Ham and Pineapple Pizza

A classic.

Ham and Pineapple Pizza

1 pre-made pizza dough (you can use my recipe found here).

Your favorite pizza sauce

1 c. pre-cooked, cubed ham

1 small can pineapple tidbits or chunks

2 c. shredded mozzarella cheese

1 Tbsp. Italian Seasoning

Roll out pizza dough, and spread sauce all over.

Sprinkle 1 c. cheese on sauce and sprinkle an even layer of Italian Seasoning on top.

Spread ham and pineapple evenly over cheese, and top with remaining cheese.

Bake at 475 for 12 minutes, or unril cheese browns and crust is cooked all the way through.

Meat Lovers Bacon Wrapped Kabobs

Have I mentioned before that we love grilling?
These are wonderfully delicious, as anything wrapped in bacon should be.
And... they contain a lot of meat, so one skewer is a good serving size, making these perfect for feeding a small army.

Meat Lovers Bacon wrapped Kabobs
2 chicken breasts, cut in large chunks
2 small steaks, cut in large chunks
2 pork chops, cut in large chunks
1 package thick cut bacon
One or a combination of the following:
A1 Steak Sauce, BBQ sauce, Italian Salad Dressing, Maple Syrup

Cut each bacon strip in thrids.
Wrap each chunk of meat in a slice of bacon and skewer (we alternate chicken, pork, beef)
Be sure and leave some space between each piece of meat so the bacon will crisp up.
Place on grill over medium-low heat, about 5 minutes on all 4 sides, basting as you go.

** We prefer basting with A1, but we have tried all the others and they provide a good variety of flavors.  Maple syrup tastes the best on pork, and Italian Dressing is really good on the chicken.  Mix and match whatever you think you might like the best.

Chicken Tetrazzini

Another wonderful addition from my mother-in-law.

Chicken Tetrazzini
Recipe from Lyn Denna

1/4 lb. spaghetti, broken into 2" pieces
12oz. chicken gravy
4oz. can mushrooms, drained (we omit these)
1 1/2 c. cubed cooked chicken
1/2 c. half and half OR milk
1/3 c. grated Parmesan
1 Tbsp. dry sherry (optional)
dash nutmeg
dash pepper
1/4 c. Parmesan
Paprika

Preheat oven to 375.
Cook spaghetti according to package directions, drain.

Combine gravy, mushrooms, chicken, milk, 1/3 c. Parmesan, Sherri, nutmeg and pepper.
Add spaghetti and mix well.

Pour into 9x13" baking dish.
Sprinkle with remaining 1/4 c. Parmesan and paprika.

Bake for 35 minutes.
Let stand for 5 minutes before serving.

Potato Casserole (Funeral Potatoes)

Funeral Potatoes
12 medium potatoes.
1 square butter, melted
2 cans cream of chicken soup
1 pt. sour cream
1/4 c. minced green onions
salt and pepper to taste
1 c. grated cheddar cheese
1 c. crushed corn flakes
3 Tbsp. melted butter

Cook potatoes and cool.
Skin and grate potatoes.

Combine butter, soups, sour cream, onions, salt and pepper.
Fold into potatoes.

Pour into greased 9x13" baking dish.
Top with grated cheese and crushed corn flakes.
Drizzle 3 Tbsp. melted butter on top.

Bake at 350 for 30 minutes.

Lemon Ricotta Biscuits

This is such a great recipe!  

The ricotta cheese makes these super moist, and the light lemon flavor is perfectly paired with the almonds.  These are good enough to be eaten alone, but not so sweet that they seem more like a cupcake than a muffin. 

Lemon Ricotta Biscuits
Recipe from Giada de Laurentiis
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. butter, at room temperature
Lemon zest from 2 lemons
1 c. whole-milk ricotta cheese
1 large egg
1 Tbsp. fresh lemon juice
1/2 tsp. almond extract
1/3 c. thinly sliced almonds

Line 12 muffin cups, and preheat oven to 350.
Whisk flour, baking powder, baking soda, and salt.
Using an electric mixer, beat sugar, butter, and lemon zest in separate bowl until light and fluffy.
Beat in the ricotta.
Beat in the egg, lemon juice, and almond extract.
Add dry ingredients and stir just until blended.
Divide batter among muffin cups.
Sprinkle with almonds, and top with sprinkled sugar.
Bake until just pale golden on top, about 20 minutes.