Tales from my Kitchen: Tomato Explosion, with Green Beans and Zucchini

So, a few nights ago I was staring into my refrigerator, trying to figure out what I wanted with my chicken. I wasn't really feeling anything I had, but I knew my zucchini had to be cooked. I looked up a few recipes to get some ideas, and decided to recreate one Emeril's dishes, but
I wanted to make it my own.

So, here is what you will need:

• EVOO-1 tablespoon
• Zucchini (organic)-2 halved and sliced
• Green beans (organic)-12oz bag
• Onion (small)-halve and diced
• Grape tomatoes (organic)-3/4 pint
• Garlic-2 cloves
• Chicken stock (organic/no msg)-1/2 cup
• Oregano-1 teaspoon
• Red pepper flakes-1/4-1/2 teaspoon

Preheat:

Heat EVOO in skillet to medium-high heat

First:

Add green beans, garlic, and chicken stock-cover for 3 minutes
Next:
Add zucchini, onion, tomatoes, oregano and red pepper flakes-cover for another 5-7 minutes

Finally:

Check consistency-green beans should be tender, and some tomatoes falling apart

Enjoy!

I cannot explain what made me add grape tomatoes to this dish. It was a very last minute addition, and boy am I glad I added them, they were my favorite part. When I bit into the grape tomato it was an explosion of flavor. The combination of tomato, chicken stock, garlic, and seasoning was perfect. I could have eaten a meal out of these tomatoes. Don't get me wrong, the green bean and zucchini portion was tasty, but tomatoes stole the show.

However, next time I try this dish it will be without the tomatoes to get the full flavor and taste of the dish, without being blinded by one aspect of it.

Tales from my Kitchen: Spicy Kale Chips

So, it is about time that I start sharing the tales from my kitchen. This topic may explode a little this week as I am trying to get back on the right track with eating pretty clean. Some of these post will be a flop, some very successful. Whichever way it leans, I will give you my praises or suggested changes on the dish!

Without further ado: 

Spicy Kale Chips

Lately I have been in search of the perfect healthy snack to munch on while sitting at work or watching TV. I was walking through Harris Teeter and Kale just started screaming my name. I knew immediately what must be done. I grabbed a few stems, finished my shopping and made my way home. Except, I then had no desire to prepare and cook the kale chips.

They sat in my fridge for about a week. 

They waited. I waited. What was I waiting for? Them to cook themselves? The perfect recipe to come to mind? Was I afraid they were going to be awful? 

The only question I could answer was the last one. 

A little over a year ago I was visiting my newlywed friends, A&L, and we decided to make kale chips. We really had no clue what we were doing, but they turned out pretty darn good; and we devoured them.

I still cannot answer those other questions. 

So I just decided to suck it up and make my kale chips. Have I mentioned how easy they are to make? I had no reason to postpone this kitchen date for so long. 

So, here is what you will need:

• Kale-1 bunch (If you grocery store sales by the stem, I would suggest 6)
• EVOO-2 tablespoon
• Garlic powder-3/4 teaspoon
• Cayenne pepper-1/2 teaspoon (If you do not like spicy, cut in half)
• Salt-1/4 teaspoon

First:

Preheat oven to 350 degrees

Prepare Kale:

Remove stems, and tear into desired sized pieces

(Note: A&L and I did not remove the stems a year ago. Big mistake!)

Next:

In a bowl, lightly coat kale with EVOO, I suggest using your hands to toss around. Then add in garlic powder, cayenne pepper, and salt

Finally:

Spread kale evening onto a cookie sheet covered in parchment paper

Bake:

Bake for about ten minutes, or until crispy and lightly brown on the edges. 

Enjoy!

 I seriously love this dish. There are endless seasoning options, always allowing for new flavors. I favorite thing? It is healthy, and satisfying! 

Have you ever tried kale chips? How did you season them?