Have you tried Roasted Kale Chips!?

Photo Courtesy foodnetwork.com

I know what you're probably thinking. Roasted kale?? But, I can attest roasted kale chips is waaay better than you could possibly imagine or predict! These were so good, that now I actually notice kale at the grocery store and I crave these instead of regular chips. This recipe is from Tyler Florence's Family Meal, which I adore. I have heard lots of stories of people who have attempted to make kale chips to no avail, but this recipe is fail-safe. It is Tyler time tested method. Please try them. If you don't like them (but you will) bring them to me!!

Roasted Kale Chips, Tyler Florence

3 bunches of Kale, (or you can buy pre packaged kale that has been cut and separated from stem

EVOO

Sea Salt

Fresh Ground Pepper

Preheat the oven to 350 degrees. If you have bunches and not pre packaged cut kale, start by washing and drying the kale. Cut the kale into chip size pieces, cutting away from the stem and tossing out the meaty stems. Lay out kale on a baking sheet and drizzle with olive oil. Toss with your hands. Sprinkle salt and pepper of kale. Toss again. Bake for about 35 minutes.

Crazy Good Chicken Tacos

So, I don't really love Martha Stewart for plenty of reasons but I do have to hand it to her for all her domestic goddess-ness. Somehow, I started receiving Martha Stewart Living when we moved to Denver and I have found that although Martha is neither personable, relatable or endearing...Girl can cook!! She has a great feature in the magazine where four recipes are printed on card stock and tear-outable! I am always tearing pages out of magazines an stuffing them into my recipe baggy. Yes, I keep prized recipes for inspiration in a ziplock baggy.

Anyway, a while back I used a recipe of hers for inspiration for a new and different kind of taco. We all know how easy it is to throw ground beef or turkey into a skillet with a little taco seasoning...I am not talking about these kinds of tacos. Those can be good, but I am talking crazy good chicken tacos!! Her recipe is a bit different as it is a "veggie" taco but the theory is the same: Tacos don't have boring.

Crazy Good Chicken Tacos with Tomatillo Salsa (inspired by Ms. Martha May 2011)

For the salsa:

8 tomatillos, rinsed and quartered

3-4 garlic clove, whole and UNpeeled

3 canned chipotle peppers in adobo, chopped

1 teaspoon sugar

In a cast iron skillet cook tomatillos and garlic until charred on all sides. After cooking, let cool. Peel the garlic and chop tomatillos and garlic. In a small bowl mix garlic, tomatillos, chipotles, sugar and a dash of salt. YUM!

For the Tacos(8 tacos):

8 tortillas, I use store bought hand-made style La Tortilla Factory Handmade Corn

3 large chicken breasts, roasted and shredded

2 medium yellow onions

2 tablespoons brown sugar

1 can navy beans, drained

5 handfuls romaine lettuce

1/2 cup queso fresco, crumbled

2 tablespoons butter

3 tablespoon olive oil

Salt

Pepper

Begin by roasted chicken breasts on baking sheet with olive oil, salt and pepper. Bake at 350 degrees until cooked thru, about 30 minutes When finished, let chicken cool and shred with a fork and knife. While chicken is roasting, heat butter in pan. Caramelize the onions over low heat. After about 10 minutes add a dash of oil and the brown sugar. Continue to caramelize until soft and brown for a total of 30-40 minutes. Remember to caramelize you must cook slow over very low heat. Add garlic and beans after onions are brown, keeping them separate but in the same pan. Cook for a few minutes. Then add lettuce and cook until wilted. Again, keep the onions, the beans, and the greens separate. Season the entire pan with salt and pepper.

Heat tortilla in a non stick skillet for 30 seconds. Spoon on fillings: chicken, beans, greens, onions, queso fresco and tomatilla salsa.