Main Dishes, Recipes, Salads

Awesome Kale Salad

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

I’ve been making this kale salad pretty much non-stop since last July. Well, non-stop if you count the break from September to March. See, I found out in September that I was pregnant with Baby Volde and so I decided to nix fried eggs until the baby was born. I didn’t obsess over dietary stuff during pregnancy but uncooked eggs [not in cookie dough, mind you] kinda freak me out. But they’re delicious so I push through it for the joy, haha. And when springtime started coming and mama needed a good salad, I decided to live on the wild side and hope fried eggs didn’t make me sick. They didn’t, whew! But I’m not a doctor so if you’re pregnant or otherwise immunocompromised, proceed at your own risk. #disclosureover

Anyway, I love this salad for three reasons: 1) kale; 2) eggs; 3) potatoes. And also for two more: healthy and fried. Total opposites, I know… but kale is healthy… so are eggs and potatoes too. But they’re a little more unhealthy if you fry them… but the kale part takes away the guilt! That, and the potatoes are just pan-fried so that is mucho better than deep frying, right? Soooo, this salad is the BEST combination of healthy and fried, guilt free and delicious. Does that make sense to you? It makes sense in my head so I hope so!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

You have to experience this salad to understand its greatness. At first Ben was skeptical. I mean, fried eggs on a salad? Bizarre. And, the runny egg part of the fried egg serves as the salad dressing. Another notch on the weird scale, but it works. Plus, the egg gives a little more staying power to the salad. Usually I have to have meat on a salad to make it filling, but not here. Though you could add bacon for some extra deliciousness. 🙂 Anyway you make it, you’re sure to love it!

Oh and before I go, I have to mention my silverware. Isn’t it so cool? I received a fork and spoon handstamped from Tattooed Silver, a great small business located in Ohio. Tattooed Silver is the business of a fellow Wittenberg University alum, and I’m excited that we started a lil partnership. You can find them on Instagram, Facebook, and Etsy. Her products are all so unique and fun, and would make great gifts too. 🙂

Enjoy!

one year ago: Cheesy Veggie Pasta
two years ago: Chocolate Cream Filled Cupcakes
three years ago: Double Chocolate Banana Muffins
four years ago: Chocolate Zucchini Muffins
five years ago: Crock Pot Santa Fe Chicken
six years ago: Potato Soup

Awesome Kale Salad

  • Servings: 4
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Inspired by the best parts of these salads from Jenna’s Everything Blog and We Are Not Martha, with my own additions too 🙂

Ingredients:

  • 1 bunch kale
  • extra virgin olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 1/2 tablespoon honey, if desired
  • 1 teaspoon whole grain dijon mustard, if desired
  • 4 medium potatoes – 1 per person
  • chili powder
  • dried oregano
  • garlic powder
  • 8 eggs – 2 per person
  • optional additions: diced avocado, crumbled feta, chopped bacon, etc.

Directions:

Wash and dry kale, then cut into thin strips taking care to remove the middle stems. Place in a large bowl and massage with several glugs of olive oil and the lemon juice until kale softens, then season with salt and pepper. If desired, drizzle honey and dijon mustard on top and toss/massage that in as well.

Meanwhile, dice potatoes into bite size pieces [1 per person]. Heat a large skillet over medium-high heat and add some olive oil to the pan. When hot, reduce heat to medium and add potatoes. Season with a little salt, a lot of pepper, and some chili powder, garlic powder, and oregano. Saute, stirring frequently, for about 10-12 minutes until potatoes are crispy and cooked through.

When potatoes are finished, remove to another dish and cover with foil to retain heat. Reduce heat to medium-low and fry eggs as desired [2 per person].

Serve kale in a big bowl or plate. Top with potatoes and fried eggs, along with other desired additions. Enjoy!

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Appetizers, Chicken, Main Dishes, Recipes

SRC: Buffalo Chicken Lettuce Wraps

Fancy up your buffalo chicken by serving it in some cool, crisp lettuce wraps! This is the perfect game day appetizer or light dinner option. Mmmm!

Fancy up your buffalo chicken by serving it in some cool, crisp lettuce wraps! This is the perfect game day appetizer or light dinner option. Mmmm! #secretrecipeclub

This month for Secret Recipe Club I was assigned to The Avid Appetite, a fun blog written by Rachel. Rachel lives in Jersey City with her family and shares her love of family, fun, and food through her wonderful blog that she’s maintained for 5+ years. So many of her recipes sounded so delicious that it was hard to just pick one! After checking out my options, I narrowed it down to Pepperjack Pimento Cheese Dip, her favorite Iced Coffee recipe, Spicy Sweet Potato Wedges, and Berry Baked Oatmeal… and my final pick, Buffalo Chicken Lettuce Wraps. I wish I had time to try everything!

Fancy up your buffalo chicken by serving it in some cool, crisp lettuce wraps! This is the perfect game day appetizer or light dinner option. Mmmm! #secretrecipeclub These buffalo chicken lettuce wraps certainly hit the spot! They were the perfect blend of spicy, creamy, cheesy, and cool. We enjoyed them during Selection Sunday last week [go Hoosiers!], but they’d be equally good during any sporting event, party, or get together. To be honest, buffalo chicken isn’t always my favorite–some versions are too spicy, and most versions are too messy–but this recipe may make me a diehard fan. 🙂 If you like buffalo chicken, you’ll love this recipe!

Fancy up your buffalo chicken by serving it in some cool, crisp lettuce wraps! This is the perfect game day appetizer or light dinner option. Mmmm! #secretrecipeclub

I changed a few things with Rachel’s original recipe–namely, using feta cheese and ranch dressing in place of bleu cheese and bleu cheese dressing, but the heart of the recipe is still there. If you’re a bleu cheese fan, knock yourself out, haha. I also added celery on top for some crunch! Yum! Thanks, Rachel, for this tasty treat!

one year ago: French Toast Casserole
two years ago: Tasty Mexican Lentils

three years ago: Quick Chocolate Pudding
four years ago: Alice’s Vanilla Tea-Infused Granola
five years ago: Roasted Tomato and Black Bean Soup

Buffalo Chicken Lettuce Wraps

  • Servings: 8 as an appetizer, 4 as a meal
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from The Avid Appetite

Ingredients:

  • 3 chicken breasts or 4-5 chicken thighs – I used bone in, skin on chicken thighs but boneless skinless would work too
  • freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • extra virgin olive oil, if using boneless skinless chicken
  • 4 ounces cream cheese
  • 1/2 cup Frank’s red hot sauce
  • 1/2 cup crumbled feta or bleu cheese
  • 1 head Boston or iceberg lettuce, washed and dried, then separated into individual leaves
  • 1/3 cup ranch or bleu cheese dressing
  • 2 stalks celery, chopped

Directions:

Preheat oven to 425 degrees. Place chicken on a large baking sheet lined with foil. [If using boneless skinless chicken, brush chicken with olive oil.] Sprinkle chicken with pepper, paprika, and thyme. Bake for 20-25 minutes until cooked through. Let rest for about 10 minutes to cool, then remove skin and bones and chop into bite size pieces.

Meanwhile, place cream cheese, hot sauce, and feta in a large mixing bowl. Stir together and add chicken. Transfer mixture to an oven safe baking dish to heat through, or place in a skillet set over low heat. Cook until cheese has melted, about 10 minutes.

When ready to serve, spoon buffalo chicken into prepared lettuce leaves. Drizzle with ranch dressing and top with celery.

Enjoy!

Be sure to check out all the other recipes made by my SRC friends this week at the link below!

Main Dishes, Recipes, Salads, Sides, Vegetables

SRC: Green Goddess Dressing

A creamy, tangy dressing filled with lots of fresh herbs and onions… green goddess dressing is divine! 

Hello, friends! What a week! We just moved and are getting settled in our new home. But I couldn’t miss out on the Secret Recipe Club this month so I made my recipe wayyy in advance. So unlike me. 🙂 This month I was given Jenna’s blog, The Painted Apron. Jenna is a lovely woman who gets to divide her time between Birmingham and Orange Beach, Alabama. She loves her family [just browse her blog for adorable grandkid photos! Awww.], football, and hospitality. My husband was very sad to learn that she’s an Alabama fan and wants to say GO BUCKS! OH! He’s a major Ohio State fan and is still basking in the glow of Big Ten > SEC victory in the National Championship last January.

Green Goddess Dressing | thepajamachef.com #src #salad

All that aside, it was so fun to check out Jenna’s blog this month. Some of the recipes that caught my eye included: Creamy Corn Dip, Cranberry Salsa [must make at Christmas!], Cinnamon Roll & Sausage Breakfast Pudding [this would be an awesome dish to make while on vacation… we always stay in condos so low-prep recipes are great!], Apple Pear and Walnut Gorgonzola Galette, and Savory Apple Pie Quesadilla. I must have been in a fall mood when I browsed her blog, but I eventually settled on this great salad dressing. I know I’ll be able to enjoy it all summer long!

Green Goddess Dressing | thepajamachef.com #src #salad

I’ve heard of Green Goddess Dressing before, but don’t really think I’ve ever had it before. Apparently it was concocted in the 1920s in San Francisco as part of a movie celebration. Fun! Truly, it reminds me of a more sophisticated version of ranch dressing. Creamy, herby, and tangy, this dressing is a fun creamy topping for salad. Traditionally, this dressing is made with sour cream and mayonnaise, but this time I used greek yogurt instead of sour cream because I had it on hand. We have enjoyed this dressing for the past two weeks on any and every salad we can find… but the first time, it was fabulous on a salad made up of red leaf lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs. No matter how you serve it, I’m sure you’ll enjoy it as much as we did! Thanks, Jenna, for a great recipe. 🙂

one year ago: Tropical Cake Mix Cookies
two years ago: Sweet Potato and Kale Egg Bake
three years ago: Reese’s Blondie Pie
four years ago: Sweet Potato Waffles

Green Goddess Dressing

  • Servings: 1.5 cups
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from The Painted Apron

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup chopped basil [or basil paste from Gourmet Garden]
  • 1/4 cup chopped parsley [or parsley paste from Gourmet Garden]
  • 1 tablespoon anchovy paste
  • 4 tablespoons lemon juice [from about 2 lemons]
  • 1 clove garlic, minced
  • crudites or salad, for serving

Directions:

Combine all ingredients in a jar or small bowl, then process with an immersion blender until smooth. Serve as a dressing or dip. I enjoyed my dressing with this Asparagus and Chickpea Salad from A Nutritionist Eats [ingredients: red or butter lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs].

Dressing keeps well in the fridge for about a week. Enjoy!


Check out all the other delicious recipes made by my friends in the Secret Recipe Club this month!

Pasta, Recipes, Sides

Greek Orzo Pasta Salad

So, I used to post once a month on a blog called Today’s Housewife. In fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

~

from April 14, 2011… this salad is delicious and I need to make it again!

Greek Orzo Pasta Salad | thepajamachef.com

My husband and I each take our lunches with us almost everyday, him to work and me to grad school. Not only is it less expensive to pack lunches, but it’s a lot healthier (and tastier) than eating out as long as you pack the right things. I discovered early on in our marriage that the best way to ensure that we each had delicious, filling lunches that would rival anything at a restaurant was to spend some time in advance doing some lunch preparation. So I started spending an hour or so every Sunday after church prepping our lunchtime vegetables and making a grab-and-go main course option. Then, every week night while we’re cooking dinner or cleaning up, we assemble our lunches for the next day. Having components in the fridge ready to go makes it a snap!

Pasta salads are one of my top choices for packed lunches as they are good served hot or cold, are customizable, and can be quite filling depending on the ingredients. I love that I can make a big batch to eat from throughout the week. This Greek-inspired dish was born out of the need to finish some random ingredients taking up space in my fridge such as a jar of sun-dried tomatoes and Kalamata olives that I used in a recent dinner, Pantry Pasta for Two. Each bite is a little different, and the sweet tang of lemon and tomatoes coupled with the bite of olives and the rich flavor of feta cheese is incredible. You’ll have to try it to believe it, but one bite and you’ll be hooked. It’s like a trip to the Greek Isles without every leaving your lunchbox! Not that I’ve ever been… (hint, hint husband!) I’m not sure this is a super kid-friendly dish depending on picky eaters’ palates, but I think it’d be great for girls’ lunches or family gatherings. Enjoy!
three years ago: The Best Panini Ever
four years ago: Maple Pecan Pear Scones

Greek Orzo Pasta Salad

  • Servings: 4-6
  • Print
adapted from Allrecipes.com
Ingredients:
  • 1 cup orzo pasta, uncooked (or any small pasta)
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 tablespoon olive oil (I used the oil that my tomatoes were packed in for extra flava!)
  • zest of 1 large lemon (maybe a couple tablespoons?)
  • juice of 1 large lemon (perhaps 1/4-1/3 cup?)
  • 1/3 cup Kalamata olives, chopped
  • 1/3 cup spinach leaves, torn and packed
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon dried parsley
  • freshly ground black pepper
  • 1/2 cup pasta water, reserved
Directions:
Prepare orzo according to package directions. Before draining, be sure to reserve 1/2 cup pasta water. If you’re like me and don’t have a fine strainer, place a (unused) coffee filter inside your regular strainer. Then drain your pasta carefully so as not to tear the coffee filter and spoon the pasta into a medium bowl. Immediately stir in sun-dried tomatoes, olive oil, olives, lemon zest, spinach, and parsley. Mix gently to combine, then add lemon juice. Add feta cheese after a minute or so to let the pasta cool off (unless you don’t mind melted feta cheese). If needed, incorporate a little pasta water to make sure everything is fully coated, especially if you’ll be storing the salad for more than a day, as the sauce tends to be absorbed by the noodles over time. I used about 2-3 teaspoons of water. Season with black pepper to taste. Cover and refrigerate for at least an hour before serving.
Quinoa, Recipes, Sides

Kale Quinoa Salad

When I was asked to cater the bridal shower, I was told that the bride loooved kale and quinoa. This salad was the direct inspiration of that. Well, and of Smitten Kitchen. Ha. But anyways, this kale quinoa salad is just SO good, you guys. It’s so fresh and delightful, I could seriously eat it for breakfast and be happy. With a fried egg on top? Oh goodness, I think I’m going to try that really soon.

Kale Quinoa Salad | thepajamachef.com

Like any kale or quinoa salad, the sky’s the limit on mix ins. I just used some basic, affordable pantry staples: dried cranberries, almonds, and feta, but feel free to adjust based on your preferences. I’m a huge pistachio fan myself and think think that would be yummy. Oh, and don’t skip the dressing! Sometimes I just wanna do a basic olive oil rub on kale or quinoa but taking a couple minutes to mix up this vinaigrette-eqse dressing is totally worth it. Enjoy!

Kale Quinoa Salad | thepajamachef.com

one year ago: Mexican Rice
two years ago: Black Bean Wraps

Kale Quinoa Salad [adapted from Smitten Kitchen]
click to print

Ingredients:

for salad

  • 1 1/2 cups cooked quinoa, cooled
  • 8 ounces kale, stems removed and thinly chopped
  • 1/3 cup dried cranberries [or cherries]
  • 3 scallions, chopped
  • 1/2 cup toasted slivered almonds
  • 1/4 cup crumbled feta cheese

for dressing

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried dill
  • salt and freshly ground black pepper, as desired

Directions:

In a large bowl, toss together quinoa, kale, cranberries, and scallions. In a small bowl, whisk together the dressing ingredients: olive oil, viengar,lemon juice, mustard, honey, and dill. Taste and add salt and pepper as desired. Pour dressing over salad and toss well. Refrigerate for at least 30 minutes before serving to set. Top with almonds and feta just before eating.

Time: 40 minutes [10 minutes active].
Yield: 6-8 servings.