What's For Dinner: Kale, Potato, & Chicken Hash

We had started receiving fresh produce deliveries from Ripe Organics, a local small business that arranges organic produce deliveries based on what is at the peak of season at the time. Last week, we received so many goodies, "God's Candy" as I tell baby J. A few items included yummy plums, juicy peaches, fresh romaine, red potatoes, and kale. Yes, kale. What does a midwestern girl do with kale? Google it, that's what. And a recipe came up Bobby Flay. His was a side dish, but if I am going to invest that much time (30-minutes from start to finish) into a dish, it is going to be the entree. So, I improvised. Here is what was for dinner... (Please disregard any preconceived notions, because my husband of 7 years actually asked when we would have it again. I responded, the next time it's delivered.)

8 c. torn kale leaves (about 1/2 bunch; removed from the stalks)
2 T. wasabi and horseradish paste
1 bunch green onions, minced
1/2 t. ground pepper
1/4 t. salt
2 c. cooked shredded potatoes (frozen is fine, but see note below first if using fresh)
3 t. EV olive oil
1 T. minced garlic
1 lb. ground chicken

Place kale in a large microwave safe bowl, cover and microwave until wilted (about 3 minutes). Drain, cool slightly, and finely chop.

Meanwhile, mix wasabi/horseradish paste, green onions, pepper, and salt in a large bowl. Add the chopped kale and potatoes. Stir until mixed.

In one pan, saute ground chicken.

Heat oil and minced garlic in another large nonstick pan (take my word, you'll want non-stick for this one) over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp. This will take 12 to 15 minutes. Just before this mixture is done, add the cooked ground chicken.

Fresh potato tip: Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

It only took about 30 minutes and it was colorful and delicious! Can't wait for our next delivery to see what we can cook up!!

Oh, and if you have leftover potatoes or a different kind of meat, substitute away. I have a feeling that you can do a lot of substitutions with this simple recipe.

What's For Dinner? Shrimp Scampi Surprise

Shrimp can be expensive, but a little goes a long way in this recipe. This is a yummy family favorite that can be served with rice or pasta. It really works well if there is leftover rice or pasta from a previous meal!

1 c. Shrimp, fresh or defrosted (1 cup defrosted)
1 c. Mixed vegetables, 1 c. frozen
1/2 c. Olive Oil (or 1/4 c. melted butter)
2 c. Rice or Pasta for 4, already prepared
4 cloves Roasted or Fresh Minced Garlic

Marinate shrimp in olive oil (or melted butter) and garlic in the refrigerator for at least an hour.

Heat a large skillet on high heat. Add shrimp, olive oil, and garlic. Lower heat immediately and add already prepared rice or pasta. Add frozen mixed vegetables and allow to cook about 5 minutes together, stirring frequently. Season to taste and enjoy immediately!

Mommie, what's for dinner?

I am a self-proclaimed experimental chef. I am always trying new things and creating from leftovers. I often find myself chiming in when someone says they have no idea what to make for dinner. So, I want to share some of my leftover concoctions and minimal ingredient recipes that have gone over very well. I will tag the key ingredients for quick future reference.

Tonight, for instance, I used leftover baked chicken and gravy to make a chicken pot pie. This recipe works well with leftover turkey, too, and only requires 5 common ingredients in addition to the chicken/turkey and gravy.

2 c. chicken or turkey, diced or pulled apart
2 c. gravy (if you don't have any or not enough, make some quickly with bouillon or broth)
1 c. Potatoes, diced and cooked unitl soft
1 small onion, diced
1 c. mixed vegetables, frozen
Refrigerated pie crust, usually 2 per pkg (top and bottom)
Salt, pepper, garlic, etc. to taste

Here goes...

Preheat oven to 350 degrees.

Line a pie or casserole dish with one pie crust. In a separate bowl, mix together the already diced and cooked potatoes, diced onion, still frozen mixed vegetables, and chicken or turkey. Add gravy and gently mix until it evenly coats the chicken and vegetable mixture. Season to taste. Spoon mixture into pie or casserole dish. Cover with second pie crust and crimp edges. Using a fork, poke a few holes into the top crust. Put in the oven and set the timer for 1 hour. Slice and serve within 10 minutes. Enjoy!